The Weston A. Price Foundation for Wise Traditions in Food, Farming and the Healing Arts


What does the Weston A. Price Logo represent?

The logo superimposes three faces over the map of the world.

Reading from left to right, the first face is the broad face of someone who was nurtured with a nutrient-dense traditional diet, as were the traditional peoples of Alaska, Australia and the Pacific region, over which the face is positioned.

The left-hand face is the past. The middle face is the narrow face of someone brought up on industrialized food. It represents the present. The face is positioned over North America where these foods originated. The deleterious effects of these industrialized foods were first described by Dr. Weston Price whose name indicates to us that this legacy is truly the “price of the west,” the price cultures pay for western modernization.

The face on the right is the goal, the future–once again broad faces that come from nourishing diets. The face is superimposed on Europe and Africa, the ancestral homelands of many Americans, and the traditions we re-embrace in order to restore nutrient-dense foods to American tables.

Why am I a member?

I have been a member of the Weston A. Price Foundation since 2004. Very soon after I was introduced to the book Nourishing Traditions, I joined the Foundation, not really knowing what it was all about, but wanting to learn more. When I joined, I never imaged that 10 years later I would be named to the Foundation’s Honorary Board of Directors. I never imagined that my association with the Weston A. Price Foundation would so fundatmentally change my life personally and professionally.

As many of your know, I founded the San Francisco Chapter in 2004 and now serve as a co-chapter leader in Portland. Nourishing Our Children, which I created in 2005, is an educational initiative of the Weston A. Price Foundation. Our educational materials are based on presentations given by Sally Fallon Morell. Many of those in a position of leadership feel like family to me. And like many families, there have been challenging moments of disagreement yet, I have chosen to stay connected to the Foundation because I wholeheartedly support their mission, which has become my mission.

The reason I continue to be a member, year after year, is because my membership supports:

  • The hosting and maintaining of a comprehensive website that I look toward for vital information almost daily.
  • Nearly 600 local chapters to help health-conscious consumers obtain nutrient-dense foods locally.
  • The Campaign for Real Milk established  to help folks locate raw milk and support the growing raw milk movement.
  • Soy Alert! a campaign to eliminate this toxic food from our diet.
  • Public outreach and education at over 100 events each year.
  • Laboratory research on fat-soluble vitamins and other nutrition topics.
  • Financial support to Farm-to-Consumer Legal Defense Fund.
  • The annual Shopping Guide research and publication.
  • A registered nurse on call to answer baby questions.
  • Phone and email correspondence to answer countless inquiries that the Foundation receives.

Please join the Foundation for their end-of-the-year membership drive and receive bonus coupons.

Members receive:

  • The quarterly journal: Wise Traditions in Food, Farming, and the Healing Arts, a lively journal with cutting-edge articles on current scientific research, human diets, pasture-based agriculture, holistic therapies, legislative updates, legal issues, as well as sources of nutrient-dense foods.
  • The annual Shopping Guide, a thoroughly researched booklet that fits into your pocket or purse and ranks products in three categories: best, good and avoid. It includes meat, seafood, dairy, nuts, grains, fats and oils, sweeteners, soups, fruits and vegetables, snacks, bread and beverages.
  • Their informative brochures.
  • One copy each of their dietary guidelines booklet and their seven trifold brochures covering the topics butter, cholesterol, cancer, cod liver oil, soy, real milk and trans fats.
  • Discount tuition to their regional conferences and the Wise Traditions International Conference, considered one of the nation’s premier conference on diet and health.
  • Timely email information and action alerts.
  • If you become a member before the end of the year, you’ll receive over $100.00 worth of coupons to companies such as Radiant Life, Green Pasture Products, Vital Choice Seafood & Organics, and Pure Indian Foods. Read about all of the details of the end-of-the-year membership drive.

Free Membership Giveaway

As a gift to our blog readers, the Weston A. Price Foundation has offered me one free membership to give away, as well as the bonus coupons. If you are already a member, you can still receive another year of free membership. Let me know how the Foundation has positively impacted your life in at least 4 or 5 sentences in the comments below. I would also love to read why you currently are or would like to be a member. Recipient will randomly be chosen at the end of December 27.

What has the Weston A. Price Foundation meant to you?

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.



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Henna: non-toxic hair color.

Can we safely color our hair when pregnant or nursing?

I have heard from women in particular who would like to color their hair but, don’t want to risk toxic chemicals especially when pregnant or nursing. My recommendation is henna, which is completely non-toxic.

For years, I have been focused on ensuring that what put in my mouth, on my skin and  in my hair is truly nourishing. Over time, I have fine tuned what I define as nourishing. For example, I first thought I was consuming the highest quailty chicken when I purchased a Rosie’s organic chicken at Whole Foods. That has evolved to a pasture-raised chicken purchased at the farmers market, to pasture-raised chickens purchased directly from the farm via a buying coop that is also soy-free, corn-free and has no genetically modified organisms.

My hair care has also evolved over time.

As I’ve aged, and started to gray, I’ve decided I wanted to enjoy being a brunette a bit longer. I researched several products to use for hair color. I thought NaturaColor was relatively natural and used it for a number of years. It was fairly well reviewed and I had read in an article about Herbacuticals Naturacolor that the only real concerning ingredient is sodium metabisulfite, an irritant and possible toxin – but, according to tests only at high doses.

Ingredients in Naturcolor:
Spagyric (TM) Herbal Infusion, Burdock, Centella Asiatica, Nettle, Sage, Hops, Lavender, Rosemary, Lecithin, Lavender Oil, Coconut Oil, Soy, Oleic Acid, Ethanolamine, Shea Butter, Mango Glycerides, Chamomile Extract, Vegetable Resin Extract, Bilberry Extract, Red Sorrel Extract, Walnut Extract, Sodium Metabisulfite, Jasmine Absolute Ascorbic Acid, Hydrolized Wheat Protein, P-Phenlyenediamine, P-Eminophenol, M-Aminophenol.

Ingredients in Naturfix:
Water, glycol, hydrogen peroxide (3%), etidronic acid

The photo below was captured on April 13, 2014 with NaturaColor on my hair.


While I knew it may be more natural than some hair color solutions, I suspected that it was somewhat of a comprise and was seeking something more natural. We’ll I’ve found it!


I have returned to my Moroccan roots and started to use Morrocco Method’s henna. Made from the leaves of the Lawsonia plant, henna works without damaging, without drying and without chemically altering the structure of the hair. Henna binds with the keratin of your hair, preventing brittleness and breakage. It wears off gradually over a period of approximately 8-12 weeks, eliminating the dark-root problem you must contend with when using chemical tints.  What is referred to as neutral henna in the form of Cassia obovatacan can also serve to benefit our hair and scalp without any color as well.

As I’ve written before in my article How can we get our hair clean with mud?, I discovered Morrocco Method hair care in 2005, and have been using their shampoos and conditioners. Now that I’ve started to use their henna, I’m only putting truly natural products on my hair and scalp. Before I switched from Naturacolor to Morrocco Method’s henna, I had used henna twice in the past. The first time I used a henna purchased from an outdoor market in Israel, and my hair became fairly orange. The next time, I used henna purchased at the health food store designed to cover grey, and my hair remained grey. With the Morrocco Method henna, I have had full coverage of the gray, as well less tangled, well conditioned, smoother, silkier hair in a rich brown color.

Below are photographs captured on November 22, 2014, after a haircut followed by my own application of henna the night before.

Henna 1

Henna 2

Continue to read the rest of the article on our Nourishing Ourselves blog and enter a giveaway.


Morrocco Method, a supporter of our educational initiative, has offered me one Henna Kit of the recipient’s choice, as well as a Euro Oil to have sent complimentary to one of our community members!

Enter to win with your comments of at least 4 or 5 sentences as you answer the question posed on this post: Henna, a nourishing tradition.

Coupon Code

In addition, they are offering our community an exclusive coupon for all of their hair care, including henna! Please read my article about their shampoos and conditioners to learn why I use and recommend them! One of the benefits of using any of the Morrocco Method products is the level of support they offer. They have held my hand every step of the way. I think their customer service is exemplary.

  1. Follow our referral link to Morrocco Method‘s online store.
  2. Use coupon code Nourishinghair33 and you’ll receive 15% off any order.
  3. One per customer.
  4. The coupon expires December 27, 2014.
Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


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Filed under Healthy Hair Care, Pregnancy, Promotions

How do we eat out at restaurants?


Sometimes we simply want to, or need to, eat out.

Do you ever wonder how to nourish yourself and your children as well as possible when you do? Have you wondered how to prioritize food choices when you dine out? Now we can get our questions answered!

These 3 ebooks are offered on promotion for 14.99. This bundle would normally cost 62.95.

The Food Renegade Guide To Dining Out by Kristen Michaelis
Dining Out With Kids by Jenny McGruther of Nourished Kitchen
The Real Food Restaurant Guide by Holly Hickman

Choices, choices …

If you have a choice between a batter-dipped “pasture-raised” chicken breast fried in canola oil or a “naturally-raised” rotisserie baked chicken basted in olive oil and spices, which should you choose?

If you have a choice between french fries made with non-organic potatoes but fried in duck fat and organic french fries cooked in canola oil, which should you choose?

The Food Renegade Guide to Dining Out is packed full of beautifully-illustrated real life choices just like these. I have Kristen Michaelis’ answers listed below at the bottom in case you want to decide for yourself first before you see her perspective.

Meanwhile, here is one recommendation I learned in The Food Renegade Guide to Dining Out, which I also have heard Sally Fallon Morell in her presentations:

Always order options that enable you to “see” the food.

When you order made-to-order foods, ask for the options that actually keep the whole, real food visible. For example, when ordering eggs, avoid scrambles and omelets. Instead order poached eggs or fried eggs. You want to see yolks and whites and know that you’re actually getting an egg. That’s because scrambles and omelets often come from (or include) boxed mixes with a myriad of ingredients.

Likewise, when ordering tacos, opt for the fajita tacos or the chicken and avoid ground meats. You want to “see” the meat and know that there’s no hidden textured vegetable protein or other non-foods in the ground-up mush. In the same way, you’ll want to choose grated or crumbled cheese rather than cheese sauces … unless you know the cheese sauce ingredients!

I see this as a very, very worthwhile value! Order before the offer expires! I have.

Any referral bonuses Nourishing Our Children receives as a result of publicizing this promotion will be used to give away the hard copies of our DVD complimentary to our community members! We will announce a giveaway if we have the funds to do so!


What would you choose?

1. If you have a choice between french fries made with non-organic potatoes but fried in duck fat and organic french fries cooked in canola oil, which should you choose?

Using the chart in The Food Renegade Guide to Dining Out, you’d decide that the “Most Important” priority is the cooking fat, which means you’d opt for the duck fat fries even though they were made with non-organic potatoes.

2. If you’re given a choice between Wild Alaskan Salmon and an Organic Chicken Breast from a local rancher, which should you choose?

Using the chart, you’d decide that the “Most Important” priority is that the animal food is Pasture Raised and/or Wild, so you’d opt for the Wild Alaskan Salmon even though the [organic] chicken was from a local farm.

What do you prioritize when you and yours eat out?

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Book Reviews, Nourishing Our Children, Promotions

Nourishing Broth: An Old-Fashioned Remedy for the Modern World

NB Cover 600px A new book by Sally Fallon Morell and Kaaya T. Daniel, PhD, CCN

In short, I would describe this book as a reference guide and cookbook for everything you ever wanted to know about broth and so, so much more.  It is available now via our Amazon affiliation. It is fairly comprehensive in its scope and clearly very well-researched. You will learn, in great detail, why and how to make this most nourishing food. The book includes inspirational testimonials about the healing power of broth weaved in throughout. I had the sense that I wanted to drink broth while I read the book, and was completely convinced that I need to make it more consistently. I aspire to return to having broth every day again, as has been my practice in the past. I was surprised to find that a book about broth proved to be a page turner for me. I found it to be incredibly well-written and a sincere pleasure to read. Dedicated to their grandmothers, Sally Fallon Morell and Kaayla T. Daniel have created a cookbook that can help us treat auto-immune disorders, infectious diseases, digestive problems and other chronic ailments. The book is divided into 3 parts, with an introduction:

  1. Basic Broth Science
  2. The Healing Power of Broth
  3. Recipes – more than half the book comprises of recipes that use broth and stock, some provided by community members

The section on Basic Broth Science covers the individual components in broth such as collagen, cartilage, bone, marrow, conditional protein powder, key amino acids and proteoglycans. We learn the definition, function and benefits of each component. We also learn about how broth can heal osteoarthritis. rheumatoid arthritis, scleroderma, psoriasis, wound healing, infectious disease, digestive disorders, cancer, mental health, be beneficial to sports and fitness and can serve to be anti-aging. The recipe section includes basic techniques, stock and broth recipes, blended and unblended soups, aspics, stews and stir-fries, various kinds of sauces, grains and legumes, broth for breakfast, tonics and broth on a large scale. Some of the highlights of what I learned:

  • Broth is a libido booster than can help men and women maintain love and lust into great old age.
  • Broth contains components with known anticarcinogenic activities, the most notable of which is cartilage. In other words, broth can help prevent and heal cancer.
  • It’s reputation as Jewish penicillin not-withstanding, Asians consume the most chicken soup today.
  • Bone marrow is not only highly nutritious, but takes much less energy to digest than plant food.
  • There are 29 distinct types of collagen that exist in animal tissues and it serves like glue to hold the body together.
  • Broth heals the gut primarily by feeding its cells the protein sugars known as glycosaminoglycans, or GAGs. Given that leaky gut syndrome is sometimes called the GAG defect, common sense suggests the glucosamine, chondroitin sulfate, and other GAGs found in broth could help the body rebuild the GAG layer.
  • There is no clear consensus about whether or not there is any difference between stock and broth. Amongst some chefs, stock isn’t meant to be eaten on its own; rather, stock serves as the basis for soups, sauces, and stews, and therefore should not be salted or highly seasoned. Broth is defined as “seasoned stock”, which can be eaten on its own, as a soup. In this book, the terms are used interchangeable. Both stock and broth are clear or semi clear liquid; soup is made by adding ingredients to stock or broth.
  • Perhaps the most significant article ever written on the value of gelatin and health came in 1937 when Dr. Frances Pottenger MD recited a long list of conditions that could be relieved by gelatin, including slow digestion, nervous digestion, vomiting, diarrhea, gas formation, and heartburn. He found it especially helpful for children with allergies and failure to thrive.

I could easily list another 25 points but, hope it will suffice to say that I believe that I learned something on every page of Nourishing Broth. The last point I mentioned was about gelatin, and I wanted to highlight the following section as we often talk about it in our Facebook forums.

Gelatinous Stock

The authors instruct us that the goal is gelatinous stock, stock that sets up as a solid gel if you put it in the fridge, so solid that you can turn the container over and the gel will stay in place. Broth that doesn’t gel is a common complaint. Following is a brief summary of the main reasons your stock doesn’t gel:

  1. Not the right kind of bones. You want bones that have a lots of cartilage. Also, one way to ensure plenty of gelatin is to include feet – chicken feet and heads for chicken broth and beef or calve’s feet for beef and veal stock. Pigs feet can be used in any stock to ensure an adequate gel.
  2. Not enough bones and too much water. When you make stock, the water should just cover the bones.
  3. The stock was heated to too high a temperature. Stock should be heated over medium heat until the liquid starts to roll, and then turned down to low heat so that the stock barely simmers.
  4. The stock didn’t cook long enough – or it cooked too long. You need to cook the stock long enough to extract the collagen, but not so long that the gelatin fibers break into short pieces. As a general rule, cook chicken or veal stocks for 4 to 6 hours and beef stock for a full day or overnight. Fish collagen will dissolve into the water at temperatures well below the boil and in as little as half hour. I noted, as I imagine some of you will, that this is less time than is recommended in Sally Fallon Morell’s book Nourishing Traditions, and will clarify this point with her and report back!

To answer a common question we receive in our community, the authors explain that if your broth hardly thickens at all, it is still worth consuming, as there will always be some gelatin in it, not to mention minerals and many other nutrients.


My twelve- and sixteen-year-olds fought a bad case of the flu with fevers never dropping below 101 and rising as high as 102.6. On the third day of this, I started giving them bone broth. That evening their fevers finally dropped below 100 and for the duration of the flu it never again went above 102. They both were completely better within a few days. The bone broth helped them to turn a corner, and I believe was the catalyst to their healing. If there is a next time, I will be giving it to them on the first day of an illness. —Charlotte Corbitt, Queen Creek, Arizona

I highly, highly recommend Nourishing Broth as another valuable contribution on how to nourish ourselves and our children. I found it to be both incredibly educational and inspirational. Bravo, Sally and Kaayla, whom I feel blessed to collaborate with as colleagues in the Weston A. Price Foundation. I think this book is worthy of a standing ovation. I am deeply appreciative to have it in my collection and anticipate that I will refer to it often. My experience of broth is summarized in the book itself: Broth improves the digestibility and assimilation of food, giving the body the critical message that it is deeply nourished, happy, and full.


Grand Central Publishing has offered me 3 copies of the book Nourishing Broth to have sent complimentary to randomly chosen individuals with a United States address who comment below before October 7. Please answer this question with at least 4 or 5 sentences to enter the giveaway:

What is your experience of nourishing broth?

[Giveaway results – Melissa K., Rachel and Maiken were randomly chosen to receive Nourishing Broth complimentary.]

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.



Filed under Book Reviews, Nourishing Our Children, Promotions

It all started in Lötschental, Switzerland

Loetschental Dr. Price began his travels to remote parts of the world in 1931. The first place he visited was  Lötschental [pronunciation], a very remote valley in Swizerland.

I feel deeply blessed to have participated in the eighth annual tour of Switzerland this summer led by Weston A. Price Foundation chapter leader Judith Mudrak. In July of 2014, I caputred Lötschental very similarly to how Dr. Weston A. Price did in 1931. His photograph above has been shared by permission from the Price Pottenger Nutrition Foundation who holds the copyright. As a group we hiked for several hours in the valley. For 10 years now, I have been teaching about Dr. Price’s travels to Lötschental and the surrounding areas based on what he wrote in his book Nutrition and Physical Degeneration. It was extremely moving for me to literally walk in his footsteps. Dr. Price found that those on a traditional diet in this valley had less than 1% tooth decay. He also found that every single child and adult he examined had no dental deformities. Not only were all of their teeth straight, the adults had all of their wisdom teeth. All of that is hard to imagine today in modern times when we see orthodontics as prevalent as they are. Keep reading to find out their secret! Below is one of many photographs I took when we visited Lötschental. Lötschental, Switzerland In the children’s book The Adventures of Andrew Price that I am co-creating with Mohammad Naser, he illustrates Lötschental as seen below. Click on the illustration to see a larger view. Image converted using ifftoanyOur main character, Andrew Price, the fictitious great, great grandson of Dr. Weston Andrew Price shares the following about what Dr. Price discovered there:

It was a special time in history when Dr. Price set out on his travels in 1931. There were groups of people in the world who still lived without modern appliances such as a refrigerator! They ate what we’ll refer to as a traditional diet. They didn’t eat food from cans, boxes or packages made in factories. Airplanes and cameras had been invented so he could visit these people and take photographs of them.

The reason that my great, great uncle wanted to visit these people was because more and more of the children he saw in his dental office in Cleveland, Ohio had cavities and crooked teeth. What is a cavity? It is a word no one wants to hear when they go to the dentist’s office. A cavity is a hole in the tooth than can grow deeper and bigger over time. He wanted to help people prevent cavities, as well as crooked teeth. So he hopped on a plane with his wife and flew to Lötschental, Switzerland where he had heard that children and their parents had beautiful teeth and were in good health. I had to practice saying Lötschental saying many times before this presentation! Dr. Price planned to find out what they were eating in this valley, far from other people. Let’s follow in his footsteps and take and adventure. Are you ready?

Once Dr. Price arrived and received permission, he lined up all the children and adults in order to examine their teeth. “Open wide!” He discovered they had almost no cavitities. Also, every single child and adult in the village had straight teeth and wide, round faces. You may not believe this: the children never brushed their teeth. They had never even seen a tooth brush. Many of the children’s teeth were covered with green slime. I know, ewwww, but they had almost no cavities! Some of the children played in really cold streams barefoot. You know what? The children were still in good health!

The people who lived in the villages made all of their own food in the valley. They didn’t have any supermarkets like we do! The only food that was brought in from the outside was salt carried in by foot. The number one food in their diet was raw milk, which came straight from their cows and goats without doing anything to it. They loved raw milk, raw cheese, raw cream and raw butter.

They also made a very thick sourdough rye bread from carefully prepared grains. They had meat about once a week. They ate the whole animal. They also ate some vegetables during the summer. A typical lunch for the children was a thick slice of rye bread and a thick slice of Swiss cheese. They especially loved the butter that came from the cows when they first started to eat grass in the spring. It was orange not yellow! They thought that this butter was very important for growing children like us. I always say that everything is better with butter.

While in Switzerland, Dr. Price not only visited Lötschental, which you see here, he also visited Swiss villages that had access to stores by road. These stores sold foods made from white sugar and white flour. They also sold pastries, jams and jellies, canned condensed milk, canned foods and vegetables oils. These were not the same foods that the healthy people in Lötschental ate. What do you think happened to the those who ate the store-bought foods?

Did you guess? Many of them had cavities! Also, if the store had been there long enough, the children born to the parents who were eating that store food had crooked teeth. Their teeth were coming in overlapping, crowded and twisted. Their faces were more narrow than those of the children Dr. Price had seen in Lötschental. They were shaped more like an oval than a circle. So, what my great, great uncle learned is that those who ate traditional foods had enough room in their mouths for straight teeth to come in and had almost no cavities.

I will add, beyond what Andrew Price shares, that those who ate foods made with white sugar and white flour, as well as the other “displacing foods of modern commerce” as Dr. Price described them, consistently had cavities. Within one generation, dental deformities developed because of the narrowing of their faces. This was true time and again in every place Dr. Price visited, whether he observed the natives on the coast of Scotland, Eskimos in Alaska and Canada, the native Americans in the Florida Everglades, South Sea Islanders, Aborigines in Australia, Maoris in New Zealand, Peruvian and Amazonian Indians or tribesmen in Africa. They ate a wide variety of different diets but, as long as they ate their traditional diet, they exhibited health and wholeness in mind, body, spirit and emotions. As Sally Fallon Morell, author of Nourishing Traditions, and President of the Weston A. Price Foundation explains in her PowerPoint on traditional diets:

“The teeth tell the tale! When the teeth are straight, it’s a sign that the rest of the body was properly constructed, with good bone structure, good musculature, keen eyesight and hearing, optimal function of all the organs, optimistic attitude and a well functioning mind. And when the teeth are straight and the facial structure broad, the pelvic opening is round, allowing for easy childbirth.

But when the teeth are crooked, it is a sign that there will be compromises in the rest of the body as well. When the face is narrow and the teeth crowded, there is less room for the important glands in the head—the pituitary, the pineal and the hypothalamus, the master gland. The hypothalamus is the seat of impulse control—and what is the defining characteristic of our young people today? Lack of impulse control!

When the teeth are crowded, the nasal passages are likely more narrow so there’s more susceptibility to infection. The ear tubes are more narrow so problems in this area are more likely.

Crooked teeth often goes with poor posture and underdeveloped muscles. The plumbing and the wiring of the body-house will be compromised as well. There will be less surface area in the lungs, fewer cells in the kidneys. The security system of your house—your immune system—will not be able to keep out all intruders.

In addition to physical problems caused by poor diet, mental and emotional problems also appear. We actually have receptors for feel-good chemicals in our brains and these receptors can’t work without the nutrients found in foods like seafood, animal fats and organ meats.

Finally, when the face is narrow, the pelvic opening is oval and childbirth becomes much more difficult, even life threatening. We should not blame the doctors for all the C-section births they are doing today—these operations are necessary because otherwise the babies cannot get through the narrow opening of the pelvis.”

Help us complete The Adventures of Andrew Price by supporting our pre-sale promotion.

We are creating a book to teach our children about Dr. Price’s research. This is an opportunity to preorder the hard copy and electronic version of the book, as well as to receive Nourishing Our Children’s educational materials at a discount. Learn more about The Adventures of Andrew Price.

Share your experience in the comments and enter a giveaway:

What was your Lötschental moment? When and how did you discover the traditional dietary wisdom that Dr. Price discovered in Switzerland? Let me know in the comments and I will randomly choose 1 more person at the end of October 7, 2014 to send a bundle of Nourishing Our Children’s downloadable educational materials to! I already randomly chose 5 previously.

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Book Reviews, Dr. Price's Research, Nourishing Our Children, Promotions

What’s really in the cereal bowl?

Corn flakesIn essence – toxic grains.

A typical American breakfast consists of a bowl of cold cereal, which is made by a process called extrusion.

An extruder is an industrial machine that produces little flakes, O’s and other shapes and puffed grains using high temperatures and pressures. This includes puffed rice cereal, and rice cakes, neither of which we recommend. The Weston A. Price Foundation asserts that the cereal industry has convinced the United States Food and Drug Administration that extruded grains are no different from non-extruded grains and has contrived to ensure that no studies have been published on the effects of extruded foods on either humans or animals. However, two unpublished animal studies indicate that extruded grains are toxic, particularly to the nervous system.

Studies Show Extruded Cereal is Toxic

Paul Stitt described one in his book Fighting the Food Giants, linked to from our Amazon affiliation. Stitt worked for a cereal company and found this study locked in a file cabinet.

Four sets of rats were given special diets. One group received plain whole wheat, water, vitamins and minerals. Another group received Puffed Wheat, water and the same nutrient solution. A third set was given water and white sugar, and a fourth given nothing but water and the chemical nutrients. The rats that received the whole wheat lived over a year on the diet. The rats that got nothing but water and vitamins lived for about eight weeks,and the animals on a white sugar and water diet lived for a month. But [the company’s] own laboratory study showed that rats given vitamins, water and all the Puffed Wheat they wanted died in two weeks. It wasn’t a matter of the rats dying of malnutrition; results like these suggested that there was something actually toxic about the Puffed Wheat itself. Proteins are very similar to certain toxins in molecular structure, and the puffing process of putting the grain under 1,500 pounds per square inch of pressure and then releasing it may produce chemical changes which turn a nutritious grain into a poisonous substance.

The other study, described in Nourishing Traditions by Sally Fallon Morell and Mary Enig, was performed in 1960 by researchers at the University of Michigan at Ann Arbor. Eighteen rats were divided into three groups. One group received cornflakes and water; a second group was given the cardboard box that the cornflakes came in and water; and the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats receiving the box became lethargic and eventually died of malnutrition. But the rats receiving cornflakes and water died before the rats that were given the box – the last cornflake rat died on the day the first box rat died. Before death the cornflake rats developed schizophrenic behavior, threw fits, bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves in the spine – all signs of “insulin shock.” The startling conclusion of this study is that there is more nourishment in the box that cold breakfast cereals come in than in the cereals themselves.

There is one published study which looked at the process of extrusion on the proteins in grains [Cereal Chemistry. American Association of Cereal Chemists. Mar/Apr 1998 V 75 (2) 217-221]. The study looked at zeins—grain protein — which are located in spherical organelles called protein bodies, found in corn. The researchers found that during extrusion, the protein bodies are completely disrupted and the zeins dispersed. The results suggest that the zeins in cornflakes are not confined to rigid protein bodies but can interact with each other and other components of the system, forming new compounds that are foreign to the human body. The extrusion process breaks down the organelles and disperses the proteins, which then become toxic. When the proteins are disrupted in this way, they can adversely affect the nervous system, as indicated by the cornflake experiment.

Millions of children begin their day with a bowl of extruded breakfast cereal. Do the toxic protein fragments in these cereals explain why so many of our children cannot concentrate at school?

What about organic cereals?

Organic cereals sold typically at health food stores are made by the same process, and often in the same factories, as the cereals sold at the supermarket. These cereals are made with organic grains. Organic grains contain more protein than non-organic grains, which means that these health food store cereals probably contain more toxic protein fragments than supermarket cereals.

So our message – avoid all extruded cold breakfast cereal.

Read more from the Weston A. Price Foundation’s article Dirty Secrets of the Food Processing Industry.

Healthy Breakfast Recommendations

  • Old-fashioned oatmeal with butter or cream and a natural sweetener
  • Scrambled eggs. preferably soy and corn free from hens on pasture …  and sautéed potatoes
  • Fried egg with bacon and whole-grain sourdough toast. Read more about our bacon recommendations.
  • Smoothie made with whole yogurt, and/or raw milk, fruit and egg yolks
  • Sourdough whole-grain toast with raw or cultured butter and raw cheese
  • Homemade cereal

Learn more in the following discussions on Facebook:

  • Facebook post that includes comments of interest
  • Another Facebook post that includes comments of interest

What do you and yours eat for breakfast?

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Filed under Nourishing Our Children

Top 10 Facts You May Not Know About Your Diet


Drum roll, please …

  1. Eggs are healthy: Eggs are nature’s perfect food, providing excellent protein, as well as the gamut of nutrients 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. Chirs Masterjohn, PhD, teaches us about the Incredibly, Edible Egg.
  2. Butter is good for you: Butter contains many nutrients vital to growth and brain function. Butter has nourished healthy populations throughout the globe for thousands of years. Read more about why Butter is Better from the Weston A. Price Foundation.
  3. Saturated fats and cholesterol are vital for optimum health: Cholesterol helps babies and children develop a healthy brain and nervous system. Saturated fats 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. Saturated fats do not clog arteries, nor do they cause heart disease. In fact, saturated fats are the preferred food for the heart. Learn more in an article titled The Skinny on Fats.
  4. Foods from grass-fed animals are important for good health: Red meat is a rich source of nutrients that protect the heart and nervous system, including vitamins B12 and B6, zinc, phosphorus, carnitine and Coenzyme Q10. The fats of grass-fed meats contain vitamins A, D, E and CLA, a substance that prevents obesity and protects against cancer. Read more in an article tilted Splendor in the Grass.
  5. Lean meat and low-fat milk should be avoided: Lean meat and low-fat milk will cause depletion of essential vitamins A and D, needed for protein and mineral assimilation, proper growth, thyroid function, healthy brain and nervous system and normal cell function. Learn more about low fat diets and about how to take the fear out of eating fat from the Weston A. Price Foundation.
  6. Modern soy products are dangerous: Modern soy foods, such as soy protein powders and soymilk, block mineral absorption, inhibit protein digestion, cause endocrine disruption, depress thyroid function and contain potent carcinogens. Read about the Ploy of Soy. We recommend The Whole Soy Story by Kaayla T. Daniel, PhD via our Amazon affiliation.
  7. Hydrogenated and liquid vegetable oils contribute to heart disease and many other health problems: During the period of rapid increase in heart disease (1920-1960), American consumption of animal fats declined, but consumption of hydrogenated and industrially processed vegetable fats increased dramatically. Processed vegetable oils have also been linked to cancer, bone problems, growth problems, learning disorders, autoimmune dysfunction and infertility. Read about The Oiling of America in an article by Sally Fallon Morell and Mary Enig, PhD. We also recommend the DVD Sally recorded.
  8. A vegan diet leads to serious nutritional deficiencies: Vital nutrients found exclusively in animal foods include complete protein, cholesterol and vitamins A, D, B6 and B12. We can’t get sufficient true vitamin A from plant foods, nor can most of us get enough vitamin D from the sun alone. Vitamin B12 is not absorbed from plant sources, and modern soy products actually increase the body’s need for B12. Those who do not eat meat can have a healthy diet by consuming eggs and raw dairy foods from animals on pasture, and by avoiding modern soy foods. Take a Vegetarian Tour from the Weston A. Price Foundation. We recommend The Vegetarian Myth by Lierre Keith.
  9. Not all “organic” foods are healthy: Organic pasteurized milk, breakfast cereal, chips, cookies, crackers and fruit juice are highly processed, refined convenience foods lacking vital nutrients. Although the organic label for meat and milk ensures the absence of hormones, antibiotics and pesticides, such products may still come from animals in confinement and therefore lack vital nutrients for growth and immune function.
  10. Breakfast cereal is a junk food: Cold breakfast cereals, even organic ones, are produced by a process called extrusion, which causes the deformation, disruption and dispersion of the proteins in grain. Studies indicate that these chaotic protein fragments are toxins, causing havoc in the gastro-intestinal tract and nervous system of test animals. Read more about the concerns we have about breakfast cereals. We also recommend Fighting the Food Giants by Paul Stitt.

Learn more in our Nourishing Our Children’s educational materials!

What would you recommend for another 10 to list?

Please note that we serve as an affiliate for Amazon, in addition to allied organizations and individuals whose products and/or serves we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. This enables us to sustain our educational efforts.


Filed under Dietary Myths, Nourishing Our Children, Nutrient Dense Foods