FIRST PRINCIPLE No refined or denatured foods Refined

FIRST PRINCIPLE No refined or denatured foods Refined

FIRST PRINCIPLE No refined or denatured foods Refined and Denatured Food Components 1930's Refined Sugar White Flour Vegetable Oils Canned Foods Condensed Milk Refined and Denatured Food Components Today Refined Sugar High Fructose Corn Syrup White Flour

Pasteurized Milk Skim and Low Fat Milk Hydrogenated Fats Refined Vegetable Oils Isolated Protein Powders Additives/Artificial Sweeteners 1 Life in its fullness is Mother Nature obeyed. Weston A. Price, DDS Factory foods are not Mother Natures foods! 2 SECOND PRINCIPLE Every diet contained animal products

FISH AND SHELLFISH: including organs, oil, bones, heads, etc. Weston Price found the best bone structure among those eating seafood BIRDS: Chicken, ducks, geese, etc., including the organs, fat and skin. RED MEAT: Beef, goat, sheep, game, etc., with ORGAN MEATS and FAT preferred. MILK AND MILK PRODUCTS EGGS REPTILES INSECTS


Iron Very Long Chain, Zinc Superunsaturated fatty acids Copper (AA, EPA and DHA) 4 VITAMIN B12 DEFICIENCY EARLY SIGNS PSYCHIATRIC DISORDERS CHRONIC

DISEASE Fatigue Depression Multiple sclerosis Tingling in hands and feet Obsessivecompulsion Anemia

Sleep disorders Manicdepression Cancer Irrational anger Dementia/ Alzheimers Heart disease 5 Cow Products

PRODUCTS THAT COME FROM COWS Even strict vegans cannot escape dependence on animal products. 6 ORIGINS OF THE MODERN LOWFAT, HIGH FIBER VEGETARIAN MOVEMENT SYLVESTER GRAHAM (1794-1851) advocated a whole grain, vegetarian diet to promote chastity and curb lust. Preached that excessive sexual desire caused disease. The Food Puritans!

JOHN HARVEY KELLOGG (1852-1943), Seventh Day Adventist who promoted a highfiber, vegetarian diet to combat the twin evils of constipation and natural urges. Preached against sexual activity, even in marriage! 7 THIRD PRINCIPLE Nutrient Density Dr. Prices Key Finding Primitive Diets contain 4 times the calcium and other minerals, and 10 times the fat-soluble vitamins as the modern American diet. 8

SOURCES OF VITAMINS A and D SEAFOODS Fish Eggs LAND ANIMALS GRASS-FED! Fish Livers Insects Fish Liver Oil Butter and Cream

Fish Heads Egg Yolks Shell Fish Liver, Organ Meats Oily Fish Animal Fat Sea Mammals (Especially mono-gastric animals such as

(birds, pig, bear, Guinea pig) 9 THE FAT-SOLUBLE ACTIVATORS A and D A question arises as to the efficiency of the human body in removing all of the minerals from the ingested foods. Extensive laboratory determinations have shown that most people cannot absorb more than half of the calcium and phosphorus from the foods eaten. The amounts utilized depend directly on the presence of other substances, particularly fat-soluble vitamins. It is at this point probably that the greatest breakdown in our modern diet takes place, namely, in the ingestion and utilization of adequate amount of the special activating substances, including the vitamins [A and D] needed for rendering the minerals in the food available to the human system. It is possible to starve for minerals that are abundant in

the foods eaten because they cannot be utilized without an adequate quantity of the fat-soluble activators. Weston Price, DDS Nutrition and Physical Degeneration 10 BRICKS AND MORTAR The body is like a house or temple, built of bricks and mortar BRICKS = Minerals MORTAR = Fat-Soluble Activators A and D 11

CONVERSION OF BETA-CAROTENE TO VITAMIN A 12 CONVERSION PROBLEMS Needed to Convert Carotene to Vitamin A Fats in the diet Enzymes (as yet unknown) Thyroid Hormone Vitamin E Conversion & storage is difficult or impossible for BABIES AND CHILDREN

DIABETICS Individuals with poor thyroid function Individuals with poor liver function Individuals with poor intestinal absorption Individuals with high intake of sodium nitrites and nitrates Individuals exposed to pesticides and other toxins Individuals who consume lots of carotene Even under optimal conditions, plant sources of carotene cannot supply sufficient vitamin A for optimum health. 13 VITAMIN A is NEEDED FOR Protein assimilation Calcium assimilation

Proper growth Prevention of birth defects Proper function of the glands Thyroid function Immune system function Production of stress and sex hormones Eyes, skin, bones 14 CHOLESTEROL The Mother of All Hormones ACTH Cholesterol Pregnenolone

Pregnenolone DHEA Progesterone Progesterone Androstenedione Estradiol Corticosterone Aldosterone Corticosterone

11 Deoxycortisol Cortisol REGULATE MINERAL METABOLISM, GLUCOSE LEVELS, HEALING AND STRESS Testosterone SEX HORMONES Vitamin A is needed for each conversion. Trans fats inhibit enzymes that make these conversions.

15 VITAMIN A is DEPLETED by Stress Excess Dietary Protein Cold Weather Fever and Illness Physical Exertion Exposure to Toxins 16 VITAMIN D MYTH MYTH - To get adequate vitamin D, just expose your face and hands to sunlight for

10 minutes every day. TRUTH - The body makes one form of vitamin D out of cholesterol by the action of UVB sunlight on the skin. However, except in the Tropics, UV-B is available only at MIDDAY during the SUMMER months. 17 VITAMIN D FOOD SOURCES All healthy primitive groups, including those living in the tropics, had rich dietary sources of vitamin D. Fish liver oils Butter

Fish Eggs Egg yolks Shell fish Organ meats Oily Fish Fat of birds Insects Fat of pigs

18 ROLES OF VITAMIN D Healthy bones Insulin production Proper growth Immune system Mineral metabolism Nervous system Muscle tone

Cell function Reproduction Feel good chemicals Healthy skin Longevity 19 SYNTHETIC VITAMIN D2 MADE FROM VEGETARIAN SOURCES OPPOSITE EFFECT TO ANIMAL SOURCE D3 Causes softening of the hard tissues

(bones) Hardening of the soft tissues (organs, arteries). ADDED TO PROCESSED VEGETARIAN FOODS Soy Milk Rice Milk Oat Milk Almond Milk 20 SOURCES of FAT-SOLUBLE ACTIVATORS IN THE TRADITIONAL AMERICAN DIET Also: Organ meats such as liver, and contained

in sausage, scrapple, liverwurst, etc. 21 Lard AMERICANS COOKED IN LARD! 22 Theyre Happy Vitamin D in lard helps the body

make neurochemicals that protect against depression. 23 ACTIVATOR X = VITAMIN K2 ANIMAL FORM: K2 is the animal form of vitamin K, made from K1, the plant form GROWTH: Plays important role, especially in facial development. (Sign of deficiency: Underdevelopment of middle third of the face.) BONES AND TEETH: Needed for deposition of phosphorus and calcium in bones and teeth HEART DISEASE: Prevents calcification and inflammation of the arteries

BRAIN: Involved in synthesis of myelin sheath; supports learning capacity REPRODUCTION: Vital for normal reproduction 24 THE SYNERGY OF VITAMINS A, D and K Vitamin K activates proteins after signaling by Vitamins A and D Vitamins A and D tell cells to make certain proteins 25 FOOD SOURCES OF VITAMIN K2 TESTED SOURCES

Natto (fermented soy) Goose Liver Cheeses OTHER PROBABLE SOURCES Goose, Duck and Chicken Fat Egg Yolk Crustacean Butter (Hepatopancreas) Butter

Bone Marrow Chicken Liver Other Organ Meats Fatty Meats Fish Eggs Sauerkraut Fermented Cod Liver Oil 26 THE SACRED COW

27 K. Transforms green grass and sunlight into vitamins A, D and THE PASTURED POULTRY MODEL 28 THE EFFICIENT INDUSTRIAL CONFINEMENT MODEL 29 Re

Supermarket Egg Pastured Egg 8 times more vitamin D, 2 times more vitamin A in pastured egg compared to supermarket egg Organic Egg 30

CONFINEMENT vs. BUTTER GRASS-FED BUTTER 10-13 times more vitamin A and 3 times more vitamin D in grass-fed butter 31 Lard THE SOLUTION TO VITAMIN D DEFICIENCY!

12 times more vitamin D in lard from pastured animals compared to conventional One test found 1100 IU vitamin D in 1 tablespoon of grass-fed lard! 32 Real Cheese RAW CHEESE FROM PASTURED ANIMALS A complete food! 33

KEY NUTRIENTS FOR BRAIN DEVELOPMENT VITAMIN A: Cod Liver Oil, Liver, Butter and Egg Yolks from Grass-Fed Animals VITAMIN D: Cod Liver Oil, Lard, Butter and Egg Yolks from Grass-Fed Animals VITAMIN K: Butter, Egg Yolks and Organ Meats from Grass-Fed Animals CHOLINE: Liver, Egg Yolks DHA: Cod Liver Oil, Liver, Butter, Egg Yolks ARACHIDONIC ACID: Butter and meat fats ZINC: Red Meat, Shell Fish 34

LIVER: No food higher in nutrients Per 100 g Phosphorus Iron Zinc Copper Vitamin B2 Vitamin A Vitamin C Vitamin B6 Vitamin B12 Apple Carrots Red Meat Liver

6 mg 31 mg 140 mg 476 mg .1 mg .6 mg 3.3 mg 8.8 mg

.05 mg .3 mg 4.4 mg 4.0 mg .04 mg .08 mg .2 mg 12 mg

.02 mg .05 mg .2 mg 4.2 mg 0 0 40 IU 53,400 IU

7 mg 6 mg 0 27 mg .03 mg .1 mg .07 mg .73 mg

0 0 1.84 mg 111.3 mg Eat liver fried, grilled, with bacon, in sausage, pate and liverwurst. 35 FOURTH PRINCIPLE All cultures cooked some or most of their food but they always ate some

of their animal foods raw. 36 EXAMPLES OF RAW ANIMAL FOODS Raw milk, butter and cream Raw cheeses Raw and marinated fish Raw shellfish (oysters, etc.) Traditional ethnic raw meat dishes (steak tartare, carpaccio, kibbeh, etc.) 37 VITAMIN B6 DEFICIENCY Linked to Diabetes

PMS Heart disease Morning sickness Nervous disorders Toxemia of pregnancy Cancer Sickle cell anemia

Kidney failure Carpel Tunnel Syndrome Alcoholism Asthma 38 RAW MILK is Uniquely Safe Consider the calf, born in the muck, which then suckles on its mothers manure-covered teat. How can that calf survive?

Because raw milk contains multiple, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria. 39 Built-In Protective Systems in Raw Milk LACTOPEROXIDASE HYDROGEN PEROXIDE: Uses small amounts of H2O2 and free radicals to seek out and destroy pathogens WIDESPREAD: In all mammalian secretionsbreast milk, tears, etc. HIGHER IN ANIMAL MILK: Lactoperoxidase levels 10 times higher in goat milk than in breast milk ALTERNATIVE TO PASTEURIZATION: Other countries are looking into using lactoperoxidase instead of pasteurization to ensure safety of commercial milk

British Journal of Nutrition (2000), 84, Suppl. 1. S19-S25. Indian Journal Exp Biology Vol. 36, August 1998, pp 808-810. 1991 J Dairy Sci 74:783-787 Life Sciences, Vol 66, No 23, pp 2433-2439, 2000 40 Built-In Protective Systems in Raw Milk LACTOFERRIN PLENTIFUL in raw milk; effectiveness reduced by pasteurization 1 STEALS IRON away from pathogens and carries it through the gut wall into the blood stream; stimulates the immune system1 TB: In a study involving mice bred to be susceptible to tuberculosis, treatment with lactoferrin significantly reduced the burden of tuberculosis organisms.2 CANDIDA: Mice injected with Candida albicans, another iron-loving organism, had increased survival time when treated with

lactoferrin.3 WEIGHT LOSS: Believed to cut visceral fat levels up to 40%4 BENEFITS: Many other health benefitsis sold as a supplement! 1. British J Nutrition, 2000;84(Suppl. 1):S11-S17. 2. J Experimental Med, 2002 DEC 02;196(11):1507-1513. 3. Infection and Immunity, 2001 JUN;69(6):3883-3890. 4. MSN-Mainichi Daily News, 2007 APR 11. 41 Built-In Protective Systems in Raw Milk: COMPONENTS OF BLOOD LEUKOCYTESEat all foreign bacteria, yeast and molds (phagocytosis). Destroyed at 56C and by pumping milk. Produce H2O2 to activate the lactoperoxidase system. Produce anaerobic CO2 that blocks all aerobic microbes.

Basis of immunity. B-LYMPHOCYTES Kill foreign bacteria; call in other parts of the immune system1,2 MACROPHAGES Engulf foreign proteins and bacteria2 NEUTROPHILS Kill infected cells; mobilize other parts of the immune system1

T-LYMPHOCYTES Multiply if bad bacteria are present; produce immunestrengthening compounds1 IMMUNOGLOBULINS (IgM, IgA, IgG1, IgG2)--Transfer of immunity from cow to calf/person in milk and especially colostrum; provides passive immunization2 ANTIBODIESBind to foreign microbes and prevent them from migrating outside the gut; initiate immune response. 42 1. Scientific American, December 1995.

2. British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89, S135-136. Built-In Protective Systems in Raw Milk: FATS AND CARBOHYDRATES POLYSACCHARIDESEncourage the growth of good bacteria in the gut; protect the gut wall OLIGOSACCHARIDES Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.1,2 MEDIUM-CHAIN FATTY ACIDSDisrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed; may reduce intestinal injury and protect the liver.3 PHOSOLIPIDS and SPINGOLIPIDSbind to intestinal cells, prevent absorption of pathogens and toxins.3 Spingolipids are

important components in cell membranes, protect cells against toxins, support digestion and protect against cancer. 43 1. British J Nutrition, 2000:84(Suppl. 1):S3-S10. 2. Scientific American, December 1995. 3. International Dairy Journal 2006 16:1374-1382 and 1362-1373 4. Spingolipids and Cancer,; Koopman, J S, et al, AJPH, 1984, 74:12:1371-1373 Built-In Protective Systems in Raw Milk: OTHER BIOACTIVE COMPONENTS

ENZYMES, e.g. Complement & LysozymeDisrupt bacterial cell walls. Complement destroyed at 56C; Lysozyme at 90C.1,2 HORMONES & GROWTH FACTORS Stimulate maturation of gut cells; prevent leaky gut.2 MUCINS Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.1,2 FIBRONECTIN Increases anti-microbial activity of macrophages and

helps to repair damaged tissues.1 GLYCOMACROPEPTIDE Inhibits bacterial/viral adhesion, suppresses gastric secretion, and promotes bifido-bacterial growth; supports immune system. 3 44 1. British J Nutrition, 2000:84(Suppl. 1):S3-S10. 2. Scientific American, December 1995. 3. British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46 Built-In Protective Systems in Raw Milk: OTHER BIOACTIVE COMPONENTS

BENEFICIAL BACTERIA Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria. BIFIDUS FACTOR Promotes growth of Lactobacillus bifidus, a helpful bacteria in babys gut, which helps crowd out dangerous germs1,2 B12 BINDING PROTEIN Reduces Vitamin B12 in the colon, which harmful bacteria need for growth1 LACTOGLOBULINS: Carry vitamins A and D and possibly other nutrients.3 45 1. Scientific American, December 1995. 2., British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46. 3. FEBS Journal 2009 276:2251-2265.

FIVEFOLD PROTECTIVE SYSTEM IN RAW MILK 1. Destroys pathogens in the milk. 2. Stimulates the Immune system. 3. Builds healthy gut wall. 4. Prevents absorption of pathogens and toxins in the gut. 5. Ensures assimilation of all the nutrients. 46 DESTRUCTION OF BUILT-IN SAFETY SYSTEMS BY PASTEURIZATION Component B-lymphocytes

Macrophages Neutrophils Lymphocytes IgA/IgG Antibodies B12 Binding Protein Bifidus Factor Medium-Chain FAs Fibronectin Gamma-Interferon Lactoferrin Lysozyme Mucin A/Oligosaccharides Hormones/Growth Factors Breast Milk

Raw Milk Pasteurized Milk UHT Milk Infant Formula active active active

active active active active active active active active active active active active active active active

active active active active active active active active active active inactivated inactivated inactivated inactivated inactivated

inactivated inactivated reduced inactivated inactivated reduced active reduced reduced inactivated inactivated inactivated inactivated inactivated inactivated

inactivated reduced inactivated inactivated inactivated inactivated reduced reduced inactivated inactivated inactivated inactivated inactivated inactivated inactivated

reduced inactivated inactivated inactivated inactivated inactivated Inactivated 1. Scientific American, December 1995. 2. The Lancet, 17 NOV 1984;2(8412):1111-1113. 47 FOOD-BORNE ILLNESS 1999-2006 48

SOME OUTBREAKS DUE TO PASTEURIZED MILK 1976 1 outbreak Y. enterocolitica in 36 children, 16 of whom had appendectomies, due to pasteurized chocolate milk1 1982 Over 17,000 cases Y. enterocolitica in several states from milk produced in Memphis, TN2 1983 1 outbreak, 49 cases, 14 deaths from L. monocytogenes in MA2 1984/5 3 outbreaks of antimicrobial-resistant S. typhimurium, at plant in Melrose Park IL.The third wave had 16,284 confirmed cases; surveys indicated as many as 197,581 persons may have been affected2 1985 1,500+ cases, Salmonella culture confirmed, in Northern IL2 1993/4 1 outbreak, 2014 cases/142 confirmed S. enteritidis due to pasteurized ice cream in MN, SD, WI6 1995 Outbreak of Yersinia enterocolitica in 10 children, 3 hospitalized due to post-pasteurization contamination7 2000 1 outbreak, 98 cases/38 confirmed S. typhimurim in PA and NJ7

2005 1 outbreak, 200 cases C. jejuni in CO prison9 2006 1 outbreak, 1592 cases/52 confirmed C. jejuni infections in CA10 2007 1 outbreak, 3 deaths from L. monocytogenes in MA.11 2009 1 outbreak, 6 deaths from L. monocytogenes in pasteurized cheese in Europe.12 49 BREAST MILK CONTAINS PATHOGENS MISCONCEPTION: Until recently, the medical profession claimed that breast milk was sterile. PATHOGENS: We now know that breast milk contains pathogens, often at very high levels. IMMUNITY FOR LIFE: The bioactive components in milk program the baby to have immunity for life to any pathogens he comes in contact with. PASTEURIZE BREAST MILK? Should mothers be required to

pasteurize their own milk before giving it to their babies? DISCRIMINATION: Yet laws prevent mothers from obtaining raw milk to feed their babies should their own supply be inadequate. J Appl Microbiol. 2003;95(3):471-8. 2. Neonatal Netw. 2000 Oct;19(7)21-5. 3.-11. various medical journals 50 PROTEINS IN MILK MILK PROTEINS: Three dimensional, like tinker toys. CARRIERS: Carry vitamins and minerals through the gut into the blood stream; enhance the immune system; protect against disease. IMMUNE DEFENSE: Pasteurization and ultra-pasteurization flatten the three-dimensional proteins; the body thinks they are foreign proteins and mounts an immune defense. DISEASES: Immune attacks lead to juvenile diabetes, asthma,

allergies and other disorders later in life. ALLERGIES: More and more people unable to tolerate pasteurized milk; one of the top eight allergies; some have violent reactions to it. DECLINE: Consumption of fluid milk declining at 1 percent per year. LACTOFERRIN 51 RAW MILK DIGESTIBILITY RAW MILK DIGESTS ITSELF! Enzymes in raw milk are activated in the digestive tract Enzymes and carrier proteins in raw milk ensure all nutrients are absorbed Friendly bacteria in milk aid in digestion

No energy required to digest raw milk; net energy gain PASTEURIZED MILK IS VERY DIFFICULT TO DIGEST The body must supply the enzymes needed to digest the milk Proteins warped and distorted by pasteurization put additional strain on digestion Much energy required to digest pasteurized milk; net energy loss 52 STUDIES ON RAW VS PASTEURIZED MILK at Randleigh Farm, 1935-1940 Above: Rat fed only raw milk. Good development, healthy fur. Below: Rats fed only

pasteurized milk. Poor development. Hairless areas (acrodynia) due to vitamin B-6 deficiency. 53 BONE DEVELOPMENT Six-Month Study PASTEURIZED Milk-Fed Rat, weighed 146 grams Bones shorter and less dense RAW Milk-Fed Rat, weighed 206 grams Bones longer and more dense One-to-One Exposure of Femur, Tibia and Fibia 54

GUINEA PIG STUDIES of Wulzen and Bahrs Department of Zoology, Oregon State College, 1941 Whole Raw Milk Excellent growth; no abnormalities Poor growth; muscle stiffness; emaciation and weakness; death within one year. Whole Pasteurized Autopsy revealed atrophied muscles streaked with calcification; tricalcium

Milk deposits under skin, in joints, heart and other organs. American Journal of Physiology 1941, 133, 500 55 RAT STUDIES of Scott & Erf Ohio State University, 1931 Whole Raw Milk Good growth; sleek coat; clear eyes; excellent dispositions; enjoyed being

petted. Rough coat; slow growth; eyes Whole lacked luster; anemia; loss of vitality Pasteurized and weight; very irritable, often showing a tendency to bite when Milk handled. Jersey Bulletin 1931 50:210-211;224-226, 237 56 ASTHMA AND RAW MILK 2007 RAW MILK STRONGEST FACTOR: In a study of 14,893 children aged 5-13, consumption of raw milk was the strongest factor in reducing

the risk of asthma and allergy, whether the children lived on a farm or not. FIRST YEAR OF LIFE: The benefits were greatest when consumption of farm milk began during the first year of life. Clinical & Experimental Allergy. 2007 May; 35(5) 627-630. 57 RAW MILK RESOURCES Website Powerpoint Presentation on Raw Milk Response to the FDA Response to William Marler Response to Journal of Infectious Diseases

The Untold Story of Milk by Ron Schmid 58 FIFTH PRINCIPLE High Levels of Enzymes and Beneficial Bacteria 59 TYPES OF ENZYMES METABOLIC DIGESTIVE

FOOD (1,000s discovered) (about 22) (3 types) Delta desaturase Pancreatin Amalyses Superoxide

dismutase Pepsin Lipases Trypsin Proteases Gluththione peroxidase Catalase Lysyl oxidase Lactase

Galactase Phosphatase When the diet contains food enzymes, the body is spared from making some digestive enzymes and therefore has more energy. Food enzymes are destroyed at 118o F wet heat, 150o F dry heat. 60 EXAMPLES OF ENZYME-RICH FOODS Raw dairy products Raw meat and fish Raw honey Tropical fruits Cold pressed oils (extra virgin olive oil) Wine and unpasteurized beer Lacto-fermented (enzyme enhanced)

vegetables fruits meats fish dairy products beverages 61 BENEFICIAL BACTERIA OLD PARADIGM: Healthy human body is sterile and microbes attack it, making us sick. NEW PARADIGM: Healthy human body lives in symbiotic relationship with microorganisms. SIX POUNDS of healthy bacteria in our digestive tract Digest our food Assist in assimilation

Create nutrients Protect us against toxins Help us feel good Without good bacteria, we are dead! 62 LACTO-FERMENTED CONDIMENTS provide enzymes and good bacteria Beet relish Pineapple chutney Ginger carrots Raspberry syrup

Cortido Apricot butter (spicy So. American sauerkraut) 63 LACTO-FERMENTED BEVERAGES Kombucha Kvass Sour Grain Drink 64

SIXTH PRINCIPLE Seeds, grains, legumes & nuts are soaked, sprouted, fermented or naturally leavened Deactivates ENZYME INHIBITORS (block digestion) Neutralizes PHYTIC ACID (blocks mineral absorption) Neutralizes TANNINS and LECTINS (irritants) Pre-digests COMPLEX STARCHES & SUGARS (hard to digest) Begins breakdown of GLUTEN (hard to digest; can be toxic) Begins breakdown of CELLULOSE (impossible to digest) Proper preparation makes seed foods more digestible and their nutrients more available. 65 HERBIVORE STOMACHS

66 HUMAN STOMACHS 67 Gorilla and Man 68 PROPER PREPARATION OF SEED FOODS Imitates natural factors that neutralize the seeds preservatives and allow it to sprout:

Moisture Warmth Slight Acidity Time 69 TRADITIONAL CHEROKEE CORN PREPARATION Two weeks fermentation wrapped in corn husk 70 Extruder

71 Breakfast cereals 72 CRUEL BREAKFAST 73 GOOD BREAKFASTS Fried eggs with nonitrate bacon and fruit

Scrambled eggs with sauted potatoes Smoothie made with whole yoghurt, egg yolks, fruit and coconut oil 74 GOOD GRAIN BREAKFAST 1. Soak rolled oats in warm water and 1 tablespoon of

something acidic (whey, yoghurt, vinegar or lemon juice) overnight. 75 Oatmeal 2 2. Next morning, bring water and salt to a boil. 1. Add soaked oatmeal, bring to a boil and cook, stirring, for one minute. 4. Cover and let sit several minutes.

76 Oatmeal 3 5. Serve oatmeal with plenty of butter or cream and a natural sweetener. Sprinkle coconut and/or crispy nuts on top if desired. 77 PROBLEMS WITH SOY FOODS PHYTIC ACID: Blocks absorption of calcium, magnesium, iron, copper and especially zinc. PROTEASE INHIBITORS: Block protein digestion, cause swelling of pancreas. ISOFLAVONES: Block thyroid function and cause endocrine disruption. Lower cholesterol LECTINS: Irritating to the gastrointestinal tract.

MANGANESE: High levels can cause brain damage in infants OXALATES: High levels can cause kidney stones. 78 TRADITIONAL VS MODERN SOY FOODS TRADITIONAL MODERN Miso Bac O Bits Hamburger Helper

Soy Sauce Soy Milk Soy Cheese Tempeh Soy Yogurt Soy Ice Cream Natto Soy Burgers

Soy Hot Dogs Tofu Diet Drinks Protein Drinks Soy Milk Hamburgers Bread Consumed in small

amounts Health bars (Zone, Balance, Atkins) Tofu in cheesecake, dips, etc. Isoflavone supplements 79 MODERN SOY FOODS ARE IMITATION FOODS! 80 SOY FOODS IN ASIAN DIETS JAPAN: Average soy consumption is about 30 g per day (2 tablespoons). 65% of calories in the Japanese diet

come from fish. CHINA: Average soy consumption is about 10 g per day (2 teaspoons). 65% of calories in the Chinese diet come from pork (meat and fat). 81 SOY PROBLEMS IN ANIMALS Reproductive problems, infertility, thyroid disease and liver disease due to dietary intake of isoflavones (plant types of estrogens) have been observed for several species of animals including: mice rats

quail cheetah sturgeon sheep pigs marmoset monkeys 82 SOY MILK OR REAL MILK? Synthetic Vitamin D

Emulsifiers Refined Sweeteners Phytoestrogens in Soy Milk: 45 mg per cup - a toxic dose! Twice daily average of Japanese Other Anti-Nutrients in Soy Milk: Phytic acid and enzyme inhibitors 83 SOY-BASED INFANT FORMULA A recipe for disaster! Baby receives daily dose of estrogens TEN times greater (as a function of body weight) than the level found in Asian diets. . .

. . . plus anti-nutrients and high levels of manganese, aluminum and fluoride. 84 SOY RESOURCES The Whole Soy Story by Kaayla Daniel, PhD, CCN Soy Alert! Section of Soy Alert! Flyer from the Weston A. Price Foundation 85 SEVENTH PRINCIPLE

Total fat content of traditional diets varies from 30% to 80% of calories, but only about 4% of calories come from polyunsaturated fatty acids. 86 THREE MAIN TYPES OF FAT Saturated Fats Monounsaturated Oils (Butter, meat fat and coconut oil) (Olive oil and canola oil)

Solid at room temperature Liquid at room temperature but solid in refrigerator Polyunsaturated Oils (Corn, safflower and soybean oils Liquid, even in the refrigerator 87 18-Carbon Fatt Acids Saturated

Monounsaturated Omega-6 Omega-3 Essential Fatty Acids 88 MODERN SEED OIL PROCESSING Source: Fats and Oils: Formulating and Processing for Applications, Richard D. OBrien 1998 89 THE REAL VILLAIN IN MODERN DIETS

90 PROBLEMS ASSOCIATED WITH CONSUMPTION OF POLYUNSATURATED OILS Increased cancer Increased heart disease Increased wrinkles and premature aging Immune system dysfunction Disruption of prostaglandin production Depressed learning ability Liver damage Ceroid storage disease Damage to reproductive organs and the lungs Digestive disorders due to polymerization

Increased levels of uric acid Impaired growth Source: Pinckney, The Cholesterol Controversy Lowered cholesterol 91 WHOS AFRAID OF SATURATED FAT? Clogs arteries! Causes Cancer! Inflammation! Makes you fat! Bad for the liver! Heart attack!

Dont worry, Lisa. None of this is true! 92 THE MANY ROLES OF SATURATED FAT CELL MEMBRANES should be 50% saturated fatty acids. BONES Saturated fats help the body put calcium in the bones. HEART DISEASE Lower Lp(a), a marker for heart disease. HEART FUNCTION Saturated fats are preferred food for the heart. LIVER Saturated fats protect the liver from alcohol & other poisons. LUNGS Cant function without saturated fats. KIDNEYS Cant function without saturated fats.

IMMUNE SYSTEM Enhanced by saturated fats. ESSENTIAL FATTY ACIDS Work together with saturated fats. DETOXIFICATION Supports bodys detox mechanisms 93 SATURATED FAT AND HEART DISEASE LOWER rates of heart disease are associated with HIGHER levels of saturated fat in the diet. 94

POLYUNSATURATED FATTY ACID CONTENT OF PRIMITIVE AND MODERN DIETS PRIMITIVE DIET 4% Calories as polyunsaturated fatty acids MODERN DIET 20% Calories as polyunsaturated fatty acids 95 NATURAL SOURCES OF


Polyunsaturated fatty acids are protected from damage when they are in whole foods. 96 PARTIAL HYDROGENATION Remaining fraction Soy beans, corn, cottonseed or canola seeds Oils extracted by high temperature & pressure

Oils with catalyst subjected to hydrogen gas in a high-pressure, high-temperature reactor. Soap-like emulsifiers mixed in Advertising promotes margarine as a health food

Oils mixed with a nickel catalyst Oil steam cleaned again to remove horrible odor

Mixture is packaged in blocks or tubs of oils removed with hexane and other solvents Oils, now rancid, steam

cleaned to remove all vitamins & antioxidants (but pesticides and solvents remain!) Gray color removed by bleaching Artificial flavors, synthetic vitamins and natural color added 97 TRANS FATTY ACIDS

98 INDUSTRIAL FATS AND OILS Liquid polyunsaturated oils cause UNCONTROLLED REACTIONS in the body Solid partially hydrogenated oils INHIBIT REACTIONS in the body The result. . . BIOCHEMICAL CHAOS 99 DISEASES Caused or Exacerbated by Hydrogenated (trans) Fats Atherosclerosis

Heart Disease Cancer Degeneration of Joints and Tendons Osteoporosis Diabetes Autoimmune Diseases Eczema Psoriasis PMS

Lowered testosterone, lowered sperm count Failure to Grow Learning Disabilities Low Birth Weight Babies Reduced Visual Acuity Reduced Fat Content in Mothers' Milk 100 SATURATED FATS VS TRANS FATS Saturated Fats Trans Fats Essential for healthy

Interfere with healthy function Hormones Enhance hormone production Interfere with hormone production Inflammation Suppress Encourage

Heart Disease Lower Lp(a). Raise good cholesterol Raise Lp(a). Lower goodcholesterol Omega-3 Put in tissues and conserve Reduce levels in tissues

Diabetes Help insulin receptors Inhibit insulin receptors Immune System Enhance Depress Prostaglandins Encourage production

and balance Depress production; cause imbalances Cell Membranes function 101 Margarine 102 Snack Foods SOURCES OF TRANS FATS

103 GOOD THINGS IN BUTTER IN ALL BUTTER HIGH LEVELS IN GRASS-FED BUTTER Shorter Chain Fatty Acids Vitamin A Essential Fatty Acids Vitamin D (perfect balance) Vitamin E Lecithin Vitamin K Cholesterol Copper

Glycosphingolipids Zinc Arachidonic Acid Chromium Wulzen Factor* Selenium Iodine *Destroyed by Pasteurization Conjugated Linoleic Acid (CLA) 104 EIGHTH PRINCIPLE Nearly Equal Amounts of Omega-6 and Omega-3 Fatty Acids

105 OMEGA-6 VS OMEGA-3 IN PRIMITIVE AND MODERN DIETS 106 FREE-RANGE VS CONFINEMENT EGGS * Greek chickens on fish-based feed Source: Simopauls and Salem, AJCN 107 REDRESSING THE OMEGA-6/OMEGA-3 IMBALANCE ELIMINATE all commercial vegetables oils

from the diet. USE FLAX OIL, a source of omega-3 fatty acids, in SMALL amounts in salad dressing (about teaspoon per day). CHOOSE ORGANIC AND PASTURE FED animal and plant foods for a good source of omega-3 fatty acids. 108 NINTH PRINCIPLE All diets contained some salt Sea salt Salt flats and mined salt Ashes of marsh grasses Meat and milk products Blood and urine

More salt needed with cooked foods 109 SALT IS NEEDED FOR Protein digestion Carbohydrate digestion Development of brain Adrenal function Cellular metabolism 110 TRADITIONAL SALT PRODUCTION Traditional salt production involved the simple evaporation of sea water. The salt was rich in

magnesium and trace minerals. Modern salt has all the magnesium and trace minerals removed and contains aluminum-based additives. 111 UNREFINED SALT Salt should be gray, beige or pink (not white), indicating the presence of minerals. 112 TENTH PRINCIPLE All traditional cultures made use of bones, usually as bone broth

1. Supplies calcium and other minerals in a form easy to assimilate 2. Supplies nutrients that help build healthy cartilage 1. Supplies amino acids that help the body use animal protein properly and also detoxify 4. Supplies gelatin to help digestion 113 CHICKEN STOCK INGREDIENTS Whole chicken (including feet) or chicken backs and necks Vegetables (onions, carrots, celery) Vinegar Filtered Water

114 CHICKEN STOCK: A MAGIC HEALING FOOD Good broth resurrects the dead. South American Proverb 115 Chicken Heads 116 Fish Stock

Fish broth will cure anything! South American Proverb 117 Beef Stock Reduction BEEF STOCK REDUCTION 118 FOODS LOADED WITH MSG MSG Foods MSG has been linked to: Diabetes, Migraines and Headaches, Obesity, Autism, ADHA and Alzheimers119

INGREDIENTS THAT CONTAIN MSG Monosodium glutamate Hydrolyzed Vegetable Protein Hydrolyzed Protein Hydrolyzed Plant Proetin Plant Protein Extract Sodium Caseinate Calcium Caseinate Textured Vegetable Protein Yeast Extract Autolyzed Yeast Hydrolyzed Oat Flour Corn Oil Soy Protein Isolate

Spices Natural Flavors Flavors 120 Nerve Cells From EXCITOTOXINS By Russell Blaylock, MD 121 THE SOLUTION TO FATIGUE:

Easy Digestion Raw Dairy, not pasteurized Proper Preparation of Grains Lacto-Fermented foods, rich in enzymes and beneficial bacteria Gelatin-rich bone broths Less energy required for digestion = More energy for you! 122 ELEVENTH PRINCIPLE Traditional cultures made provisions for future generations Special foods for parents-to-be, pregnant women, nursing women

& growing children Spacing of children Principles of proper diet taught to the young 123 This woman from Fiji has walked many miles to obtain a special food for the baby growing in her womb.

124 Sisters 125 Brothers 126 Quarterly Magazine Informational Brochures Yearly Shopping Guide Annual Conference Local Chapters 127

Healthy Baby Issue Heart Disease 128 Issue OUR NEW WEBSITE! 129 BOOKS from NEWTRENDS PUBLISHING, (877) 707-1776 130 NEWTRENDS DVD SERIES, (877) 707-1776 Five-Hour Seminar on Nourishing Traditional Diets The Oiling of America 131 The Price-Pottenger Nutrition Foundation (619) 462-7600 132

SUMMARY Traditional diets maximized nutrients while modern diets minimize nutrients TRADITIONAL DIETS MODERN DIETS Foods from fertile soil Organ meats over muscle meats Animal fats Animals on pasture Dairy products raw and/or fermented Grains and legumes soaked/fermented Bone broths Unrefined sweeteners (honey, maple syrup) Lacto-fermented vegetables

Lacto-fermented beverages Unrefined salt Natural vitamins in foods Traditional Cooking Traditional seeds/Open pollination Foods from depleted soil Muscle meats, few organs Vegetable oils Animals in confinement Dairy products pasteurized Grains refined, extruded MSG, artificial flavorings Refined sweeteners Canned vegetables Modern soft drinks

Refined salt Synthetic vitamins added Microwave, Irradiation Hybrid seeds, GMO seeds 133

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