Category Archives: 6. Nutritional Health Studies

Powerful Prevention of Flus, Colds and Emerging Plagues

This week I posted a summary of a study that shows Vitamin D3 is more effective than flu vaccines and 7 times more effective than oral antivirals. We had record traffic on it and it is still drawing strong. Cod liver oil (fermented is best) provided D3 and A as well along with the fish oils does the trick.  But this home-made elixir also can be administered. Both cod liver oil (or D3 capsules or drops) and the Master Tonic will produce a natural immunity for colds, flus and other bugs, including superbugs– and almost any ailment. FDA would like this proven from case studies before making statements like this. Try this and you will have your real case study for your family and friends who try it.

Today, Pat Robinson and her Heal Thyself community offers this recipe for the secret tonic. I have not tried to make it yet, but knowing Pat Robinson is a trained natural healing specialist of the highest caliber, I can trust that this is a winner. Knock back a shot of this and chase it with the oil if you like.  Now here is Pat’s preparation with some of the nutritional science involved and the specific, health benefits. —Augie

Master Tonic sounds like it cures everything and is easy to make to have
on hand. Start the ferment on September 1st.  BUY YOUR INGREDIENTS
NOW.  You WILL want to have this in your cupboard before everyone starts coming down with the colds, fevers and flus.  It takes TWO WEEKS to ferment.

Master Tonic Ingredients
1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers….any combination of the hottest peppers available

Preparation
· Fill a glass jar 3/4 of the way full with equal parts of the above fresh chopped and grated herbs. Then fill to the top with raw unfiltered, unbleached, nondistilled apple cider vinegar. Continue reading

Study: Vitamin D3 Prevents Flu Better than Vaccines/Anti-virals

An important new study was released in the American Journal of Clinical Nutrition in May 2010 showing Vitamin D3 is more effective in preventing flu than vaccines and antivirals. Cod liver oil is my choice for a natural ratio of D3 and A along with the good oils. One should wonder why the public health authorities and the CDC do not recommend Vitamin D3 to prevent flu and other disorders? As the ad shows, it has been known for a long time and recommended by doctors everywhere.

The abstract is here, but the article appeared in the UK Times. Here are some extracts:

Vitamin D better than vaccines at preventing flu, report claims

The risk of children suffering from flu can be halved if they take vitamin D, doctors in Japan have found. The finding has implications for flu epidemics since vitamin D, which is naturally produced by the human body when exposed to direct sunlight, has no significant side effects, costs little and can be several times more effective than anti-viral drugs or vaccine. Continue reading

Scientists Claim USDA Diet Plan Causes Obesity and Disease

http://journal.livingfood.us/2010/07/13/scientists-claim-usda-diet-guidelines-cause-obesity-heart-disease-diabetes/

The Journal has moved to the premium Living Food and Healing !!!

Recipes for Disease: Will the USDA Food Pyramid Collapse?

Three testimonies below chip away at the proposed USDA food pyramid dietary changes. I doubt if this will cause the pyramid to collapse since by definition the USDA protects the giant food and agriculture industry– the industrialized farms and the factory food. As Kimberly Hartke stated in her piece, “the USDA Food Pyramid is a government sponsored marketing campaign, designed to promote the foods of huge corporate producers, which has next to nothing to do with true health and nutrition. It is a highly politicized process, and we saw obesity skyrocket after 1992, when the pyramid advised six to eleven daily servings of bread, cereal, rice and pasta. It also tipped our scales toward diabetes, degenerative diseases, and despair.”

Would you trust your health to those who advise six to eleven daily servings of bread, cereal, rice and pasta? Would you trust those licensed dietitians who unknowingly parrot the same to carry out the marketing scheme?  As you probably see, it is not really about health after all.

ORAL TESTIMONY TO THE USDA DIETARY GUIDELINES COMMITTEE

USDA DIETARY GUIDELINES COMMITTEE

By Sally Fallon Morell, President

The Weston A. Price Foundation

July 8, 2010

The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources. Furthermore, basic biochemistry shows that the human body has a very high requirement for saturated fats and cholesterol in all cell membranes; if we do not eat saturated fats, the body will simply make them from carbohydrates, but excess carbohydrate increases blood levels of triglyceride and small, dense LDL and compromises blood vessel function. High-carbohydrate diets, moreover, fail to satisfy the appetite as well as diets rich in traditional fats, leading to higher caloric intakes and often to bingeing and splurging on empty foods, resulting in rapid weight gain.

The proposed guidelines will perpetuate existing nutrient deficiencies present in all American population groups, including deficiencies in vitamins A, and D, found in animal fats, vitamins B12 and B6 found in meat and seafood, as well as minerals like iron and zinc. Low intakes of vitamin K2, moreover, are associated with increases in the risk of osteoporosis, heart disease and cancer, and the main sources of vitamin K2 available to Americans are egg yolks and full-fat cheeses. Continue reading

Recipes for Disease and Infertility: USDA Dietary Guidelines

Once again this summer, the local hospital and health departments will offer their dietary and health advice to the public at farmers markets and county fairs. All too frequently, a very obese dietician serves up the government-fed formula– her weight indicating she has taken too much of her own medicine.

Those most responsible for soaring rates of new diseases, obesity and neurological conditions; and those most responsible for our  jail, school and hospital menus and low-quality food supply, are  expecting us to trust them with new, “improved” revised dietary guidelines promising us more of the same. The following news release today is about the upside-down Food Pyramid of the USDA– backed by the corporate/government health and food industries.– Augie

PROPOSED 2010 USDA DIETARY GUIDELINES –A RECIPE FOR CHRONIC DISEASE

Weston A. Price Foundation Proposes a Return to Four Basic Groups of Nutrient-Dense Foods

WASHINGTON, DC, June 23, 2010: The proposed 2010 USDA Dietary Guidelines are a recipe for infertility, learning problems in children and increased chronic disease in all age groups according to Sally Fallon Morell, president of the Weston A. Price Foundation.

 “The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources,” explains Fallon Morell.  Continue reading

UK Natural Food and Health WAPF Conference: Sally Fallon and Sir Julian Rose

The Journal is pleased to bring you this announcement of the first UK conference of The Weston A. Price Foundation slated for March 21, 2010 in London. Philip Ridley the conference organizer sent me this to share with our readers (Philip is also a co-director of the UK Alliance for Raw Milk, the UK-ARM). Maybe you can come or at least help get the word out on it. By the way, Sir Julian Rose is a raw milk and food freedom advocate, wrote up one heck of an op-ed piece in the Toronto Globe and Mail last month.

Announcing the first Weston A Price Foundation Conference in London: Wise Traditions UK.

Learn about nourishing traditions including gut and psychology syndrome, raw dairy, proper preparation of grains, enzyme and probiotic enriched fermented foods, nourishing bone broths, traditional fats, the vital role of high cholesterol foods, dangers of modern soy foods and infant formula, the conspiracy to promote vegetable oils and hydrogenated fats, foods that help babies grow up smart and strong, old fashioned foods that give limitless energy and vibrant health and the unfortunate consequences of modern farming methods.

 

 World Class Speakers

Sally Fallon Morell, MA, president and founder of the Weston A. Price Foundation, author of the bestselling cookbook Nourishing Traditions and an internationally acclaimed nutrition educator.The Weston A Price Foundation® campaigns for wise traditions in food, farming & the healing arts, challenging politically correct nutrition & the diet dictocrats.
Sir Julian Rose, pioneering organic farmer, and renowned countryside and raw milk campaigner. Julian is chairing the event.  Julian will discuss campaign issues in Britain and across Europe with Jadwiga Lopata, Poland’s top countryside campaigner.  Jadwiga and Julian have campaigned successfully for, amongst other things, GMO-free Poland.
Natasha Campbell-McBride, MD, founder of the Cambridge Nutrition Clinic, and author of Gut & Psychology Syndrome (GAPS), her revolutionary nutrition program for mental and digestive wellness and the treatment of depression, autism, ADD, ADHD, and schizophrenia.
Barry Groves, PhD, author of Trick and Treat, the explosive book on why conventional “healthy diets” are ruining people’s lives and making food manufacturers and healthcare providers rich.
Stalls with information & books.
Bar: Raw Jersey cow, goat and buffalo milk, milkshakes and real ale.
To learn more and register, go to westonaprice.org/london



Raw Milk Myths: Prisoners of Pasteurization

Here is a fresh article on the myths about raw milk and pasteurized milk. Dr. Josh Axe, the author, is a health and fitness trainer and travels with U.S. Olympic swim and wrestling teams. He quotes many in the medical and health profession attesting to the tremendous benefits of drinking clean, raw milk from naturally raised cows. Here is an excerpt:

Got milk? It does a body good, right? Milk is likened to a super-food. In fact, it is considered a nearly perfect food because of its abundance of protein (which contains all of the essential amino acids), carbohydrates, fats and array of vitamins.

The Masai tribe in Africa consume up to 7 quarts of the stuff a day and have virtually no heart disease, diabetes, arthritis or atherosclerosis. The French eat plenty of cheeses, creams and other dairy products and have one of the lowest rates of coronary heart disease among industrialized nations.

So what’s all the hubbub about?

Raw milk is nearly a perfect food: not pasteurized. In fact, pasteurized milk has been linked to osteoporosis, heart disease, allergies, arthritis and other disorders due to calcium deficiency.

That’s not the message you’ll hear from the FDA. Raw milk sales have been banned in 23 states. It is illegal for it to cross state lines, in some states it can only be sold from a farm as pet food and 17 states forbid its sale in any manner.

A Maryland state health official told Thomas Bartlett, author of The Raw Deal, that selling raw milk was as bad as selling marijuana and compared raw milk producers to heroin dealers.

How can this be? How can we have gone, in just a couple of generations, from believing milk is a wholesome source of nutrition to considering it a health risk?

Melanie DuPuis, author of Nature’s Perfect Food: How Milk Became America’s Drink says “Americans care more deeply about milk than anything else they consume, precisely because of all it has come to represent.”

What milk has come to represent is dual: both dangerous and vital. We have been indoctrinated to believe that milk is necessary, nutritious: a national resource. We have also been led to believe that it is only safe if it is boiled, broken down, doctored up and made unnatural.

John Robbins, author of May All Be Fed, writes “The modern-day Bessie is now bred, fed, medicated, inseminated, and manipulated for a single purpose—maximum milk production at a minimum cost.”

The truth of the matter is that corporate powers are behind much of what we believe about milk. Health is not what concerns them, profit is. They have done their best to ensure that profit by disseminating false information and lobbying government agencies to do the same.

The three biggest milk myths are:

* Pasteurized milk is safe while raw milk is dangerous.
* There is no nutritional disparity between pasteurized milk and raw milk.
* Pasteurization is in everyone’s best interest

See Parts 1 of the Raw Milk Myths at Dr. Josh Axe’s blog. Part 2 is here. Part 3 is coming soon.

Free Natural Cures Database: International Award Winner

Natural Cures

Natural Cures

No sooner did we post the recommendation to use Wilderness Family Naturals for your source for a complete line of inexpensive herbs, spices and teas, I had a chance to review an amazing site to perfectly complement the associated health benefits and healing properties of these substances.  It is an open-source wiki database (as in wikipedia) state-of-the-art, compiled be individuals and alternative health practitioners. I think you will be as astounded as I am with Mamaherb.com Continue reading

Raw vs. Cooked Foods: Which is Better?

raw platterA most interesting and challenging article called Raw versus Cooked Foods: Which is Better? came across my desktop. When Dr. Bruce Ames from UCLA was quoted, I took special notice as I have had much respect for his work.

I think every one knows eating raw fruits and vegetables is healthy and nutritious; but few may know why. (I always feel very much energized after eating a small plate of veggies with dip– as well as a banana, apple or orange.) Some even find properly prepared raw meat (such as beef liver, oysters or sushi) to be beneficial.

Personally, I would never become a raw foodie, as some swear by and avoid anything cooked–some religiously (“don’t touch that– cooked green beans have been on that plate”).  I would rather increase consumption of raw, and continue eating al dente many of the veggies. Continue reading

Mercury Found Widespread in High-Fructose Corn Syrup

nohfcsA study published in the February issue of the Environmental Health Journal shows widespread mercury contamination in high-fructose corn syrup (HFCS). HFCS is found everywhere in foods and drinks. The source: some HFCS makers are using mercury-contaminated sodium hydroxide in their manufacturing processes, while others have phased it out.

Now the real question is this: which is more toxic– the mercury or the HFCS itself?

You do not need a degree in toxicology or food nutrition to determine in about 5 minutes what the answer is, unless you are in the corn industry or Big Food. The HFCS is more toxic than the mercury that is in it!

Studies show HFCS contributes to obesity, kidney stones, diabetes in children and adults. It also hurts the kidneys and liver. Folks who drink as few as 2 cans of pop a day are at risk. A lot of kids drink 1 liter; some drink two liters! Americans consume 40 pounds a year of the stuff on average. (I suppose that means some consume over 120 pounds.) See http://www.highfructosecornsyrup.org and especially Sickly Sweet: Why and How to Avoid High-fructose Corn Syrup at FamilyEducation.com

In the subject study, the mercury levels in the HFCS were hardly detectible. The study showed half of the 20 samples of HFCS had no detectible amount of mercury, less than 0.005 micrograms per gram (that is less than 5 parts per billion). Most people have no idea what a billion or a trillion is, especially in Washington, D.C., not to mention what a part per billion is.

NOW GET THIS: One part per billion  (ppb) is equivalent to 1 minute of the total elapsed time since Jesus Christ was born!For the love of cheese, 5 ppb of mercury in everything we eat and drink can do no harm!

D I G G I T
Continue reading