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.

Testimonial

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.

Giveaway

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.]

Disclosure
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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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.

Disclosure
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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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?

Disclosure
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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Top 10 Facts You May Not Know About Your Diet

10

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?

Disclosure
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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First Steps Guide

First StepsHow do I get started with the dietary principles you recommend?

  • Buy a copy of the book Nourishing Traditions to serve as a foundational guide and cookbook.  Read about how the book has had a lasting impact on me and community members in my 10 year anniversary post.
  • Read the booklet Healthy 4 Life which you may download for free.
  • Join your local Weston A. Price Foundation chapter for free! Join the international organization as a member to receive the yearly shopping guide and quarterly Wise Traditions magazine.
  • Join our Facebook group for support.
  • We encourage you to start with a single item from the list below and create changes one step at a time. These are not listed in any particular order.

1. Eliminate all commercially processed soy foods from your household.

See more on the topic discussed on our blog and on Facebook:

2. Replace sugar with natural sweeteners in moderation, such as raw local honey, grade B maple syrup, rapadura and sucanat.

See more on the topic discussed on our blog and on Facebook:

3. Replace fruit juices with lacto-fermented beverages, such as kombucha, traditionally made ginger ale and beet kvass.

See more on the topic discussed on the Weston A Price Foundation’s website and on Facebook:

4. Replace poly-unsaturated vegetable oils and trans fats with traditional fats such as raw and cultured butter, olive oil, sesame seed oil, coconut oil, lard, chicken fat, tallow, etc.

See more on the topic discussed on our blog, on the Weston A. Price Foundation’s website and on Facebook:

5. Replace industrially produced breakfast cereals with nutrient dense eggs from hens on pasture, bacon, homemade kefir, whole milk yogurt, and soaked oatmeal.

See more on the topic discussed on our blog and on Facebook:

6. Replace pasteurized dairy products with raw and cultured dairy.

In California, the two raw milk dairies are Claravale and Organic Pastures. Beyond California, see raw milk sources listed on the Real Milk website.

See more on the topic discussed on Facebook:

7. Replace processed, convenience foods (boxed, packaged, prepared and canned food items) with fresh, organic, whole foods.

See more on the topic discussed on Facebook:

8. Take your daily dose of high vitamin cod liver oil – with no synthetics added, in addition to high vitamin butter oil. 

See recommended brandsSee more on the topic discussed on Facebook:

How to Take It:

Have you integrated some or all of these recommendations? What was your first step?

Disclosure
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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What about prenatal vitamins?

prenatal vitamins

We do not recommend prenatal vitamins.

One of our supporters wrote to me for feedback about this particular prenatal vitamin and I forwarded the question to Sally Fallon Morell, President of the Weston A. Price Foundation. Her response was: “We do not recommend prenatal supplements. For starters, this one is calling carotenes vitamin A (which they are not, and can actually be very dangerous), and contains EPA, which interferes with DHA and AA. Pregnant women should be following our dietary recommendations and taking a good quality high-vitamin cod liver oil. Best, Sally”

Also, regarding vitamins in general: Sally Fallon Morell considers this statement to be “perfect” … “I am very careful with multi-vitamin, mineral and amino acid supplements. With the majority of patients, I don’t give it at all. I just tell them to implement the diet fully. Once the diet is fully implemented, the nutritional deficiencies just go away because the body knows what to do with vitamins, minerals and amino acids when they come as food. When they come as supplements the majority are synthetic. They don’t come with the right kind of co-factors, the right kind of friends holding hands, so the body doesn’t recognize them. And for most of the common supplements on the market today, the absorption rate is very low.” – Natasha Campbell-McBride, MD

These are some of the recommendations made to fortify a prenatal diet from the Weston A. Price Foundation in their article Vitamins for Fetal Development: Conception to Birth:

  • Good maternal nutrition during pregnancy can protect the offspring from diabetes, stroke, heart disease, kidney disease, and memory loss later in life.
  • Special preconception and pregnancy diets emphasizing foods dense in particular nutrients were universal among the traditional groups that Weston Price studied.
  • Modern science has shown that fat-soluble vitamins are necessary for growth and development; the omega-3 fatty acid DHA is necessary for brain development; the need for biotin during pregnancy increases; folate boosts growth and decreases the risk of birth defects; choline causes a lifelong increase in memory and attention; and the amino acid glycine is required for growth.
  • The Weston A. Price Foundation recommends a dose of high-vitamin cod liver oil per day to yield 20,000 IU of vitamin A, 2,000 IU of vitamin D, and 2 grams of omega-3 fatty acids (about 1 3/4 teaspoon per day).
  • Grass-fed animal fats supply vitamins E and K2; palm oil, fresh fruits and vegetables, nuts, and freshly ground grains are also sources of vitamin E; fermented foods are also sources of vitamin K2. Leafy greens supply vitamin K1.
  • Biotin can be obtained from liver and egg yolks. Raw egg whites should be strictly avoided and cooked egg whites should be consumed in moderation. Egg yolks can be added to smoothies and ice cream to boost biotin status.
  • Folate can be obtained from liver, legumes, beets, and greens. Choline can be obtained from grass-fed dairy, egg yolks, liver, meat, cruciferous vegetables, nuts, and legumes. Figure 7 provides examples of how to meet the folate and choline requirements.
  • Muscle meats and eggs should be liberally matched with the above folate-rich foods and with skin, bones, and bone broths to obtain glycine.

Read more Vitamins for Fetal Development: Conception to Birth.

We recommend the books The Nourishing Traditions of Baby & Child Care as well as Beautiful Babies via our Amazon affiliaton.

What was your prenatal diet like?

Disclosure
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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We Can All Scream For Ice Cream

I downloaded this ebook We Can All Scream For Ice Cream and immediately decided to become a referral partner! The ebook is offered for 5.99 and includes ice cream and sorbet recipes, as well as popsicles and other treats. I am so excited about the recipes, which are all made without the top 8 allergens!

minticecream

Here is one from the book, reprinted by permission!

Mint Chip Ice Cream

Ingredients, with some recommendations via our Amazon affiliation

Directions

Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want
a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is
smooth.
Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
— or —
If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

Recipes without the top 8 allergens

All the recipes are made without milk, eggs, peanuts, tree nuts, soy, wheat, seeds, artificial flavors, artificial colors, excess fructose and even chocolate. As some of you are aware, we recommend that one avoid chocolate. Note that these recipes don’t even require that we have an ice cream maker!

  • Vanilla Bean Ice Cream
  • Strawberry Ice Cream
  • “Chocolatey” Ice Cream
  • Mint Chip Ice Cream
  • Tangerine Dream Ice Cream
  • Jasmine-Tulsi Ice Cream
  •  One (or Two) Ingredient Banana Ice Cream
  • Piña Colada Sorbet
  • Raspberry Lime Sorbet
  • Lemon Basil Sorbet
  • Berry Rocket Popsicles
  • Palate Cleanser Ginger Popsicles
  • Kiwi Blackberry Popsicles
  • Banana Split
  • Ice Cream Sandwiches
  • Dark Magic Fudgy Brownies
  • Neapolitan Stacks
  • Sea Salted Caramel Bonbons
  • Sparkling Grape Slushie
  • Caramel Sauce
  • Choco-o-shell
  • Coconut Whipped Cream
  • Strawberry Sauce
  • Ice Cream Cones and Waffle Bowls

I highly, highly recommend: We Can All Scream For Ice Cream. At 5.99, I consider it to be a bargain!

What is your favorite flavor of ice cream?

Disclosure

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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