Two Scientists Brought Aid to the Food Revolution
A dentist turned scientist/nutritionist, Dr. Weston A Price was a well-respected dentist who taught
thousands and wrote textbooks that became standard for dental schools. In the
early 1930’s he found new problems arising in his patients teeth that had not
previously been there. Children were
having more teeth decay, crowded and crooked teeth. He noticed that teeth reflected the person’s
overall health. Diseased or susceptible
bodies had cavities and children with rotten teeth were increasingly affected
by Tuberculosis. Children were vulnerable
to diseases such as heart attacks and cancer.
He and his wife went off to study civilizations that had no modernized
foods from western countries including sugar, white flour, canned foods, and refined
vegetable oils. They visited isolated villages
in the Swiss Alps, Scotland, Peru, Africa, Polynesia, Australia and New Zealand
plus a few more. In these places they
found people eating their native diets and living off the earth. They took 18 thousand photographs and food
samples. These people had straight,
beautiful teeth. There was virtually no cancer and
people who did have tuberculosis had been eating modern foods and recovered
when they went back to their village.
The people were immune to dental and degenerative disease. The
diet these people ate consisted of every part of the animal used, naturally occurring saturated
fats, cholesterol from eating butter, eggs, fatty
fish, wild game, and organ meats. They ate raw
dairy like milk, yogurt, butter and cheese. Tropical fruits, raw honey,
legumes, sprouted grains, raw nuts and seeds soaked in water, naturally leavened
breads were part of their diets. Cold pressed oils, naturally preserved and fermented vegetables,
fruits, beverages, meats and condiments were found.
All animals were pasture raised without hormones or antibiotics. Price
found that traditional foods contained ten times the amount of fat soluable
vitamins A, D, E, & K and four times the calcium, minerals, and
water-soluable vitamins than found in Western diets (America and Britain) of 1930’s. The village people were happy, hearty, and
strong.
Dr. Pottenger’s Cats:
During the same time as Weston Price was traveling the globe, Dr.
Francis M. Pottenger Jr. “hated” the way civilized men treated themselves and
their children. He didn’t understand why
they were so capable of advancing their technology, but were failing so miserably to
promote their biological health. He
conducted one study on cats for 10 years (1932-42) where he fed one group raw
milk, cod liver oil, cooked scraps of liver, tripe, sweetbreads, brains, heart
and muscle. He thought it was an optimal diet, but
the cats were not healthy and had deficiencies to the point where they did not
survive surgery to remove their adrenal glands.
These cats fed cooked meat had the same types of pathological problems that his human Tuberculosis
patients had. The next group of cats were fed raw
meat scraps and the cats had a higher survival rate plus their kittens were
more vigorous. Thus began his organized study. So, he studied four
generations of nine hundred cats. To
summarize, the generations of cats on raw milk, raw meat, and cod liver oil were
as follows: first generation was healthy, second generation was healthy, third generation
lived healthy, and so did the fourth.
The generations of cats who 1. Had raw milk and cooked meats 2. Had pasteurized
milk and raw meat 3. Evaporated milk, raw meat 4. Sweetened condensed milk and
raw meat showed these results: first generation developed diseases and
illnesses near the end of their lives. The second generation developed diseases
and illnesses in the middle of their lives. The third developed diseases and illnesses
at beginning of their lives and many died before six months of age. The fourth
generation did not succeed, because the third generation parents were either
sterile or had miscarriages.
This study contributed to proving that poor diets change
DNA and create disease traits that affect future generations. We humans now currently have fertility clinics wide
spread and large numbers of children with degenerative diseases... which puts us in line with the 3rd and 4th generation of cats eating cooked foods.
Go Whole & Nutrient Dense
Whole foods in their natural form are perfect packages
designed to nourish our bodies.
Fats, carbohydrates, sugars, proteins, minerals,
vitamins, enzymes and phytonutrients are all made available to us from the
plant kingdom. Like the phytochemicals in herbs, nutrients of foods are
synergistic. They work together to nourish, strengthen, and help body do its
natural functions.
Whole foods are those found from the earth, picked from the plant and minimally processed in the kitchen to table. Nutrient dense foods are those that have been farmed in quality soils with wide varieties of compost, naturally occurring nutrients, worm castings, decomposed plant material and so forth. These foods are now called "organic", but our grandparents just called it "food". Farming practices have dramatically changed over the years and have resulted in now low nutrient foods.
Since the amount of nutrition
found in conventionally farmed produce has lowered dramatically since even just
our grandparent’s young years, we now must eat three apples to get the
nutrition that they got in one apple. True
organically grown produce has more nutrition. Local produce (after you’ve
gotten to know your farmer) can be found organic and well grown for higher
nutrition content. Most fruits and
vegetables are picked before ripe and shipped for a week or two, then sit in the
store for a while and then your fridge before they are ever eaten. This means
that the food was picked before it reached its full nutrition content and as
soon as it was picked it began to degrade.
Look to local farmers for fresh produce. Get to know your farmer! Buy local and organic produce. Eating foods in season provides
higher nutrition content. Garden at home and consider implementing smoothies and fresh
pressed juices in to your diet for optimal nutrition.
Quality nutrients build quality cells and tissues.
Example: phytonutrients (phytochemicals) can do work of
preventing cancer. citrus fruits and berries contain flavonoids, which prevent
cancer-causing hormones from latching on to cells. Isoflavones found in legumes kill tumors bu
cutting off the blood flow needed to nourish them. Indoles found in cabbage, burussel sprouts,
broccoli and cauliflower assist the body in detoxification, flushing out
toxins. Saponins found in kidney beans,
garbanzos, and lentils prevent cancer cells from multiplying.
Example: Saturated fats found in coconut oil, butter and
avocados constitute at least 50 percent of all cell membranes. They sustain
integrity of the entire cell. These fats
should make up 50 percent of our dietary intake of fat each day because calcium is dependent on
saturated fats to be effectively incorporated into the skeletal structure. These fats lower the lipoprotein in blood
that makes one prone to heart disease.
These fats protect the liver from alcohol and NSAIDS like tylenol. They also enhance the immune system, utilize
fats such as omega-3 fatty acids, are the preferred fuel for the heart, and are
antimicrobial thus protecting us against harmful microorganisms in the
digestive tract. As a side note, you must eat fat to lose fat. These oils should come in the form of expeller-pressed, extra- virgin coconut oil and grassfed, organic butter. Saturated fats are found in things like raw nuts and avacados.
Example: Quality protein is provided by the plant
kingdom. Everything you see on me now is
made up of food I have previously eaten.
Proteins keep us alive in the way that every single cell needs to to
build. Therefore, the quality of
proteins will directly affect the quality of tissues. Protein runs
metabolism and enzymes that are used to break down fats are proteins. 8 amino acids create a complete protein. Meats and animal products are very acid
forming in the body, therefore protein is better derived from plant whole
foods. Complete Proteins: Quinoa,
spirulina, fermented organic soybeans, buckwheat. Complete protein pairs are
Legume+Whole Grain, Nut+Seed. Example:
beans and rice or pumpkin seeds and walnuts.
Too much protein (for people who eat meat, tofu or protein powder every
day) causes too much nitrogen juild up and stress on kidneys. Americans and even vegans eat way too much
protein. We only need about 0.8 grams
per 1 kg weigh. That averages out to about 35-50 g for averaged sized people per day. (2 eggs= 2-g protein and 1 scoop protein
powder 10-15g protein. 1/2 cup beans
5-8g protein). it is easy to get enough protein through plant foods.
Genetically modified foods have altered proteins that
change the genetic makeup of the plant. These new proteins are foreign to the
body because they do not exist naturally.
The body fights it causing many autoimmune problems. Corn, soy, canola, sugar beets (listed as
"sugar" on food labels), alfalfa, cotton, and papaya are all
genetically modified (this includes all conventionally raised animals). Keep an
eye out for GM apples and fish. GM foods
also cause gut perforation. Buy these foods organic and you know they will not be genetically modified. READ FOOD LABELS because these foods are subsidized by the government causing them to be very cheap, therefore they are put in literally every processed food on the shelf in some form or the other.
Create an Alkaline Body Environment
Our blood should be at a 7.4 pH (slightly alkaline). The
stomach should be at about a 3 pH (acidic).
Our body is happy in a 7.4 pH environment. This is determined by our
drink, eat, and thoughts/feelings. If
the blood is acidic the body dies. So,
it has back up systems to neutralize acid in body. It works like a cup of vinegar (acidic) and a
cup of water and baking soda (alkaline). Add one to the other and they will
neutralize, example: add vinegar to baking soda and it will bring down the
alkalinity to neutral and then down to acidity depending on the ratio. The body is the same way. When it is too
acidic, it either pulls from the "alkaline reserve". These minerals
(Calcium, Iron, Magnesium, Manganese, Potassium, Sodium) are pulled from the bones, teeth,
soft tissues, organs, and glands. This
is natural because our body is always creating acid such as lactic acid from
exercise, acid from breathing, cell building, and burning calories. But, too much acid forming food can cause the body
to become overly acidic, which depletes the body of minerals leading to
degenerative diseases and poor health. Another protective mechanism to
neutralize acids and keep it away from vital organs is to shunt the acids to
fat cells. A reason some people can’t
lose fat is because they are too acidic and the fat is literally saving their
life by holding on to acid. Even skinny people can have this
problem, because their organs will be surrounded by fat cells created to hold
acid. Other effects of acidity: acne,
free radical damage (degeneration), cancer, diabetes, headaches, high blood
pressure, hormone imbalances, joint pain, lack of focus, premature aging, sleep
problems, slow digestion and elimination, yeast/fungal overgrowth. Cancer and many diseases literally cannot
live in an alkaline balanced body.
Highly
acid forming foods are sugar, white flour, soda, processed foods such as fast
food and the whole middle part of the grocery store. Try out never eating these foods a day in your life! Coffee, artificial
sweeteners, and prescription drugs are highly acid-forming. Stress also brings
acidity to the body. Low acid forming
foods (the good ones to eat in balance [about 20-30% daily intake]) are fish, legumes, nuts, and dairy, and
natural meats. Foods that bring alkalinity are most fruits and vegetables (raw
or lightly steamed is always best), apple cider vinegar, lemon in water, avocados,
almonds. Strong Alkaline forming foods
are asparagus, cayenne pepper, melons, kelp, dark leafy greens, seaweeds and so forth. That opens up the whole plant world to create meal plans around! Meats are acid forming lesser so when they are quality: grass-fed, free-range, organic, and in very, very small quantities only a couple of times per week. Humans don't need animal products at all to live (though type-O blood types usually find they need a bit of meat each week to keep their body happy), therefore they are supplementary.
Other alkaline
foods are freshly made coconut and almond milks. The ones in the store are acid
forming. Fats like coconut oil, palm
oil, olive oil, avocado oil, flax, hemp, sesame, fish oil, borage, evening primrose,
black current oils. All oils should be
expeller-pressed, cold-pressed and extra –virgin. Natural sweeteners are stevia, coconut
nectar, raw honey, brown rice syrup, dates, organic whole cane raw sugar
(rapadura), Sucanat, and unsulfured blackstrap molasses.
Eat Raw Foods/ Enzymes
Enzymes are
found in whole foods that are in their raw form. As soon as foods are cooked, they lose their
enzymes. Freshly squeezed juices such as
a green juice will lose its enzymes shortly after pressing (beginning after
about 20 minutes). Our body needs
enzymes for food to be properly digested.
Enzymes are found in raw foods, or they are excreted by the
pancreas. Our ancestors ate much of their
food raw, therefore they received the benefits of enzymes already found in the
foods. Humans should ingest at least 51%
of their foods raw so as to #1 assist body in breaking down foods so nutrients
can be assimilated #2 put less stress on the body. Eating this much raw food is both obtainable
and in harmony with each constitution/blood type. Pittas can go more raw, vatas need
warming and cooked foods (the other 49%), and kaphas are somewhere in between. O blood types do better with meat (only small
amounts are necessary, making it easy to eat 51% raw diet), A's do well with no
meat or dairy, B's and AB's can shift depending on the individual. In other words… it fits everyone to eat 51%
raw. Try out a green or berry
smoothie in the morning, a big salad and vegetables for lunch, and something
cooked for dinner.
Dairy… Are You Sure You Want to Know?
Conventional dairy
products are all heat treated, unless listed as raw. The chemical composition of raw dairy is changed
when cooked and nutrients are killed. The product is no longer synergistic in a
way that benefits the body (our ancestors fermented most of their raw milk anyways!). The protein molecules are large in milk and the body has trouble
breaking them down. Conventional milk products (virtually ALL milk products bought in the store) also cause autoimmune distress,
because the body fights the foreign food material. Many people do not produce the enzyme that is
needed to break down milk once they ween off of their mother’s milk as a baby, causing the body high levels of distress in trying to digest milk. Milk and wheat cause inflammation in the gut
resulting in gut perforation, which allows large un-digested food molecules,
including proteins, to enter the blood stream, causing autoimmune conditions
like food sensitivities, food allergies, inflammation, and an over-taxed immune
system which results in sickness and disease.
Dairy that is not
grass-fed and organic gives the body a 1/50 or higher ration of Omega 3 and
Omega 6 fatty acids. Our body does not
produce these essential fats and we need to derive them from our food. It is crucial for the body to have these
Omega's in a 1/1 ratio as they balance inflammation and de-inflammation in the
body. It is detrimental to health to drink and eat milk products that are not grass-fed. As a side note, omega's are found found in fish,
flax, seaweed, purslane, and many other foods.
Milk is very
acid forming in the body. The calcium is
not very bio-available, and the trail that milk leaves in the body causes
acidity, which leads the body to seek alkalinity by pulling calcium and other
minerals from the bones and teeth. Milk also increases mucose production in the
body. It's a sad story for Americans to hear, but it goes to show how
politically correct nutrition is based off of corruption.
HCL in American's Stomachs
Some 95% of
Americans who suffer from acid reflux are actually experiencing hypochlorhidria
because of the lack of ample stomach acid.
Tums suppress stomach acid and cause the stomach to be less acidic then
needed, throwing it off balance and quieting digestive fire. The Standard American Diet suppresses stomach
acid and wrecks the pH of the stomach.
Soda, white flour, sugar, and over-eating lower HCL. Stomach acid levels send signals to enzymes
to break down proteins. Eating not enough raw foods that provide their own enzymes
and having low stomach acid/ enzyme production causes food to not be broken
down to not be absorbed and a sluggish digestion, creating stagnation and
re-absorption of toxins. This is a disaster formula for creating a mal-nourished and toxic body that is
acidic and stagnated.
EAT BITTERS. Many
(if not most) other countries incorporate bitter foods in to their diet and
meals every day. East Indians eat bitter
chutneys before meals to stimulate all digestive secretions. Bitter foods include greens, broccoli,
turmeric, bitter gourde, dandelion, kale, arugula, mustard greens, ect. Orange peel tea is the best herb for
stimulating HCL. Never become dependent on HCL tablet supplements.
Help a Body Out:
Lower your Toxic Load
The body hits a threshold of toxicity and can’t go
beyond. This is where diseases, cancer, and degeneration escalate. A lot of our toxins in the environment are
fat soluable like pesticides. High fat diets make it easy to absorb and the
body can’t break down fat soluable toxins without the right enzymes and
antioxidants. They bio-accumulate causing increased problems over time. To
clean the body of these toxins address your liver. We need a lot of liver love! Herbs can clear the liver and support it.
Foods that help are things like warm water with a squeezed lemon each morning, cruciferous
vegetables like broccoli, cauliflower, kale, Brussels, cabbage, seaweed, and
spirulina. (Pregnant mothers should not
go on cleanses. Just gently and naturally support daily detoxification by eating whole foods and then cleanse after baby is weaned off
milk).
Anti–Nutrients to Avoid Like the Plague
1. BPA in plastics and lining of canned foods: leeches in
to food and fats. They cause
developmental disorders and cancer (especially breast cancer). A fathers clean or toxic body affects baby: passed
through DNA. Buy whole foods, limit
canned foods by boiling your own beans and veggies and buying tomatoes in glass
jars. Drink out of a glass water bottle.
Phylates are found in soft plastics and disrupt hormones. Put your foods in hard plastics or glass
containers.
2. Milk and dairy products have high amounts of toxins
that store well in fats. These products contain
pesticides, growth hormones, the toxins from plastic jugs, genetically modified
feed, and pus cells.
3. Environmental
toxins: lotions, hair products, sunscreens, air, cleaning products, scented candles (big one):
these are full of fragrances, harsh chemicals like lauryl sulfate, and other toxins that
are absorbed through the skin or respiratory system. These things tax the liver and build up in
body.
Find botanical based products for
hair and skin. Use essential oils instead of candles. Make cleaning products
from things like essential oils, lemon juice, vinegar, baking soda, ect.
4. Unhealthy oils:
they contain free radicles that ravage the body and damage cells
increasing cancer, heart disease, premature aging risks and destroying vitamins
that protect us from these substances. Unhealthy oils include soybean oil, corn oil, conventional vegetable oils, crisco, oils that are NOT expeller-pressed, cold-pressed, and extra virgin. Oils that cannot be heated are things like walnut oil, avocado oil , sunflower oil, peanut oil, and mostly everything except for butter and coconut oil. Olive oil can be lightly heated, but really is best raw.
5. Acrylamide in foods cooked at high temperatures
promotes cancer. It is the dark or black part on foods that are fried, stir
fried, baked, or grilled. As if deep
fried foods weren’t bad enough! Truly,
overcooking food not only lowers nutrient content, but also has anti-nutrients
such as this cancer causing compound. Choose
to lightly sauté with a little water in the bottom of the pan, steam, boil,
softly bake, and eat raw.
Eat Fermented Foods and Soak Grains
Kimchi, Sour Kraut, Organic Miso Soup, Organic Soy Sauce,
Fermented Vegetables: many of these are pretty easy to make at home.
Before cooking grains, soak them over night in water with
a teaspoon of vinegar to break down the anti-nutrient compounds.
Make it Simple
A study called the Blue Zones was done to find people found in concentrated areas, such as a small town or city, who live long lives becoming centenarians. These 100+ year old people are HEALTHY! They still fix broken fences, water ski, herd their sheep, run around, and feel healthy until they die quietly in their sleep. Their secret: they eat their native foods, eat natural meats, ferment vegetables, soak their grains, and consume lots of antioxidants and pickled produce. They laugh, play, de-stress, and sleep ample amounts. We could learn much from these people!
Chocolate: the Herb/Food For Tonight's Lesson
Chocolate has at least twice as many antioxidants as any
other fruit or vegetable and reigns over green tea and red wine in preventing
heart disease. Antioxidant activity and
flavanoids are supreme. The compounds in
chocolate reduce risk of dart attack or stroke by inhibiting oxidation of
cholesterol, thus preventing the formation of LDL bad cholesterol. It raises levels of HDL (good cholesterol), and
thins blood as needed (use instead of a baby aspirin)! Chocolate prevents blood
platelets from clumping leading to athersclerosis and strokes. Flavanoids reduce blood pressure, enhance
brain function, lift depression, improve blood sugar levels, help fatigue, and
more. Magnesium is found in cacao and is
a crucial mineral in the body. Magnesium
is needed for muscles, the heart, and taking calcium in to the bones. The best form is raw cacao nibs. Second is dark chocolate that is 72% and
above that has not been alkali-treated (dutch cocoa ect.). Cacao is an herb and you don't need very much
each day to get enough. Make sure to not
consume chocolate with milk, as it prevents the absorption of polyphenols.
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