Newsletter January / February 2009

We once again are going to look at Food:

"Let your food be your medicine & your medicine be your food."

It is time that we really became serious about what we put into our mouths. From the place of entry to the place of exit, our Digestive System, is a magnificent construction, that is made solely for what is grown, and not what is manufactured.

By taking "what is grown (being vegetables, fruit, meats, grains, nuts, seeds etc)", the only processing that should take place, is from the raw state -- bearing in mind that we need to eat a minimum of 70% raw -- to our plates. Therefore, our bodies are receiving the maximum benefit of the food.

Let's get back to the "old days" where food was prepared in a wholistic way with time, love and passion. Today, we are all busy and need quick solutions to our mealtimes, but with just a little bit extra effort, we can learn how to provide ourselves and our loved ones with food that nourishes and heals our bodies. It really is in the planning: What a great way to exercise our brains, in having to plan ahead and prepare our meals, & becoming more organized, therefore giving us more time to enjoy our meals and each other.

For some time we have been looking at the book reviewed below, and have taken the steps to slowly incorporate the principles and recipes into our lifestyle. It takes courage sometimes, to step out of our "comfort zones" and change what we do, when we realize the outcomes that can occur from our present methods.

Whilst this can seem a little overwhelming when looking at cooked foods, fats etc., it is also important to remember that Raw Foods should make up that minimum of 70% of our diets - and wherever possible to look for the best grown foods we can buy. For example, looking for organically grown meat & produce - (animal products that come from pasture feeding -- not lot-feeding).

We wish you happy reading, and please enjoy the information that we have prepared for you.

Book Review:

"Nourishing Traditions" - The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. by Sally Fallon with Mary G. Enig, Ph.D.

The Diet Dictocrats don't want you to know that ....... Your body needs old-fashioned animal fats New-fangled polyunsaturated oils can be bad for you Modern whole grain products can cause health problems Traditional sauces promote digestion and assimilation Modern food processing denatures our foods but Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products!

At last, a successful challenge to
Politically Correct Nutrition and the Diet Dictorats!

This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.

If you only owned one recipe book, this would be it. It is a wonderful source of recipes, true to their traditional heritage and sourced from all over the world. It is also very contraversial in terms of the modern nutritional hegemony. If you’re ‘eating healthy’ and aren’t getting the positive changes in your health you desire, then perhaps the knowledge guiding you is incorrect.

Nourishing Traditions is a nutritional encyclopaedia as well as a source of empirical wisdom passed down through the generations from earth’s ancestors.

This review can be found on the Weston A Price website.

Sally Fallon is the Founder of A Campaign for Real Milk (www.realmilk.com) and President of the Weston A. Price Foundation (www.westonaprice.org). She is the editor of the Foundation's quarterly magazine Wise Traditions in Food, Farming and the Healing Arts and has published articles in a number of alternative health publications including Nexus Magazine, The World & I and the Townsend Letter for Doctors and Patients. A resident of Washington D.C., she is the mother of four healthy children. Mary G. Enig, Ph.D., of Silver Spring, Maryland, is an expert of international renown in the field of human biochemistry and lipids.

The first step toward change is awareness. The second step is acceptance. - Nathaniel Braden

 

Characteristics of Traditional Diets

taken from the Weston A Price Foundation website.
www.westonaprice.org

1. The diets of healthy, nonindustrialized peoples contain no refined or denatured foods such as refined sugar or corn syrup; white flour; canned foods; pasteurised, homogenized, skim or lowfat milk; refined or hydrogenated vegetable oils; protein powders; artificial vitamins; or toxic additives and colourings.

2. All traditional cultures consume some sort of animal food, such as fish and other seafood; land and water fowl; land and sea mammals; eggs; milk and milk products; reptiles; and insects. The whole animal is consumed - muscle meat, organs, bones and fat.

3. The diets of healthy, nonindustrialized peoples contain at least four times the minerals and water-soluble vitamins, and TEN times the fat-soluble vitamins foundin animal fats (vitamin A, Vitamin D and Activator X) as the average American (and now fast becoming the Australian) diet.

4. All traditional culture cooked some of their food but all consumed a portion of their animal foods raw.

5. Primitive and traditional diets have a high food enzyme content from raw dairy products, raw meat and fish; raw honey; tropical fruits; cold-pressed oils; wine and unpasteurized beer; and naturally preserved, lacto-fermented vegetables, fruits, beverages, dairy products, meats and condiments.

6. Seeds, grains and nuts are soaked, sprouted, fermented or naturally leavened to neutralize naturally occurring anti-nutrients such as enzyme inhibitors, tannins and phytic acid.

7. Total fat content of traditionsal diets varies from 30% to 80% of calories but only abut 4% of calories come from polyunsaturated oils naturally occurring in grains, legumes, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids.

8. Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids.

9. All traditional diets contain some salt.

10. All traditional cultures make use of animal bones, usually in the form of gelatin-rich bone broths.

11. Traditional cultures make provisions for the health of future generations by providing special nutrient-rich animal foods for parents-to-be, pregnant women and growing children; by proper spacing of children; and by teachng the principles of right diet to the young.

What's Wrong With "Politically Correct" Nutrition? The list below, gives you the most common thrown about statements about having good health. The explanation with it explains why this is not so. (My comments - some of these statements may not be applicable in Australia as they are in the USA - in Italics)
"Limit cholesterol."	Dietary cholesterol contributes to the strength of the intestinal wall and helps babies and children develop a healthy brain and nervous system. Foods that contain cholesterol also provide many other important nutrients. Only oxidized cholesterol, found in most powdered milk and powdered eggs, contributes to heart disease. Powdered milk is added to 1% and 2% milk.(1)
"Use more polyunsaturated oils."	Polyunsaturates in more than small amounts contribute to cancer, heart disease, autoimmune diseases, learning disabilities, intestinal problems and premature aging. Large amounts of polyunsaturated fats are new to the human diet, due to the modern use of commercial liquid vegetable oils. Even olive oil, a monounsaturated fat considered to be healthy, can cause imbalances at the cellular level if consumed in large amounts.
"Avoid red meat."	Red meat is a rich source of nutrients that protect the heart and nervous system; these include vitamins B12 and B6, zinc, phosphorus, carnitine and coenzyme-Q10.(2)
"Cut back on eggs."	Eggs are nature's perfect food, providing excellent protein, the gamut of vitamins and important fatty acids that contribute to the health of the brain and nervous system. Americans had less heart disease when they ate more eggs. Egg substitutes cause rapid death in test animals.
"Restrict salt."	Salt is crucial to digestion and assimilation. Salt is also necessary for the development and function of the nervous system.(3)
"Eat lean meat and drink lowfat milk."	Lean meat and lowfat milk lack fat-soluble vitamins needed to assimilate the protein and minerals in meat and milk. Consumption of lowfat foods can lead to depletion of vitamin A and D reserves.(4)
"Avoid saturated fats."	Saturated fats play many important roles in the body. They provide integrity to the cell wall, promote the body's use of essential fatty acids, enhance the immune system, protect the liver and contribute to strong bones. The lungs and the kidneys cannot work without saturated fat. Saturated fats do not cause heart disease. In fact, saturated fats are the preferred food for the heart. Because your body needs saturated fats, it makes them out of carbohydrates and excess protein when there are not enough in the diet.
"Limit fat consumption to 30 percent of calories."	Thirty percent calories as fat is too low for most people, leading to low blood sugar and fatigue. Traditional diets contained 30 percent to 80 percent of calories as healthy fats, mostly of animal origin.
"Eat at least 5 servings of fruits and vegetables per day."	Fruits and vegetables receive an average of 10 applications of pesticides, from seed to storage. Consumers should seek out organic produce. Quality counts!
"Eat 6-11 servings of grains per day."	Most grain products are made from white flour, which is devoid of nutrients. Additives in white flour can cause vitamin deficiencies. Whole grain products can cause mineral deficiencies and intestinal problems unless properly prepared.
"Eat more soy foods."	Modern soy foods block mineral absorption, inhibit protein digestion, depress thyroid function and contain potent carcinogens.
	1). The addition of powedered milk into bottled pasteurized, homogonized milk is unknown if it occurs in Australia. 2). If you have a sluggish digestive system, it is better to restrict your intake until you get your digestive system functioning. A kinesiology check for dietery requirements and if supplements are needed is all it takes to get you "on the right road" 3). Of course you need the correct salt. Good diet salt should be grey, cream or pink. (these colours are indicative of salts that are not artificially processed i.e. high refinement - use of additives to make it flow easily, look pure white etc.). 4). High protein, low fat diets in children induce rapid growth along with depletion of vitamin A supplies. The results - tall, myopic, lanky individuals with crowded teeth and poor bone structure - appearing more commonly. Growing children, in particular, actually benefit from a diet that contains at least twice as many calories as fat than as protein. Such a diet, rich in vitamin A, will result in steady, even growth, as turdy physique, and high immunity from illness. Vitamin A Vagary Dr. Price consistently found that healthy isolated peoples, whose diets contained adequate nutrients from animal protein and fat, not only enjoyed excellent health but also had a cheerful, positive attitude to life. He noted that most prison and asylum inmates have facial deformities indicative of prenatal nutritional deficiencies
Continuing Research is coming out all the time on the subject of nutrition. Many of the research articles have demonstrated that raw, unprocessed foods that come from organic, bio-dynamic farms, are contributors to good health. The body has a marvellous system for healing itself if it is given good nutrition. Many people eat lots of food, but are quite malnourished = malnutrition. This leads to illness, disease etc.etc.

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Please Note:
This newsletter is intended for informational purposes only and nothing contained in it should be
construed as Medical, Legal or Financial advice.

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