Canned foods should play a limited role in your cooking, not only because vitamins are destroyed but because canned foods lack enzymes.
Fresh vegetables are almost always preferable with the exception of tomatoes. Tomatoes for canning are picked at the peak of ripeness with a carotene content much highter than most fresh tomatoes sold in stores. Carotenes survive the canning process although some other vitamins may not. (pg 50)
Nourishing Traditions by Sally Fallon with Mary G. Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
We are anxious to hear about anything that concerns YOU.
Please use blog 'comments' or click blwoodard@shaw.ca to send an email.
Showing posts with label The Weston A. Price Foundation. Show all posts
Showing posts with label The Weston A. Price Foundation. Show all posts
Wednesday, September 1, 2010
Proteins: We cannot stress too highly that animal protein foods--meat, eggs and milk--always come with fat and this is how we should eat them. Animal fat supplies vitamins A and D needed for the assimilation of protein. Consumption of lowfat milk products, egg whites and lean meat can lead to serious deficiencies of these vital fat-soluble nutrients. (pg.17)
Nourishing Traditions by Sally Fallon with Mary G. Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
We are anxious to hear about anything that concerns YOU.
Please use blog 'comments' or click blwoodard@shaw.ca to send an email.
Nourishing Traditions by Sally Fallon with Mary G. Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
We are anxious to hear about anything that concerns YOU.
Please use blog 'comments' or click blwoodard@shaw.ca to send an email.
Tuesday, August 31, 2010
Cholesterol: Mother's milk is high in cholesterol because it is essential for growth and development. Cholesterol is also needed to produce a variety of steroids that protect against cancer, heart disease and mental illness. (pg.17)
Nourishing Traditions by Sally Fallon with Mary Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
We are anxious to hear about anything that concerns YOU.
Please use blog 'comments' or click blwoodard@shaw.ca to send an email.
Nourishing Traditions by Sally Fallon with Mary Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
We are anxious to hear about anything that concerns YOU.
Please use blog 'comments' or click blwoodard@shaw.ca to send an email.
Wednesday, July 7, 2010
What's Wrong With Politically Correct Nutrition?
"Avoid saturated fats?" Saturated fats play many important roles in the body. They provide integrity to the cell wall, promote the body's use of essential fatty acids, enhance the immune system, protect the liver and contribute to strong bones. The lungs and the kidneys cannot work without saturated fat. Saturated fats do not cause heart disease. In fact, saturated fats are the preferred food for the heart. Because your body needs saturated fats, it makes them out of carbohydrates and excess protein when there are not enough in the diet.
"Limit cholesterol?" Dietary cholesterol contributes to the strength of the intestinal wall and helps babies and children develop a healthy brain and nervous system. Foods that contain cholesterol also provide many other important nutrients. Only oxidized cholesterol, found in most powdered milk and powdered eggs, contributes to heart disease. Powdered milk is added to 1% and 2% milk.
"Use more polyunsaturated oils?" Polyunsaturates in more than small amounts contribute to cancer, heart disease, autoimmune diseases, learning disabilities, intestinal problems and premature aging. Large amounts of polyunsaturated fats are new to the human diet, due to the modern use of commercial liquid vegetable oils. Even olive oil, a monounsaturated fat considered to be healthy, can cause imbalances at the cellular level if consumed in large amounts.
"Avoid red meat?" Red meat is a rich source of nutrients that protect the heart and nervous system; these include vitamins B12 and B6, zinc, phosphorus, carnitine and co-enzyme-Q10.
"Cut back on eggs?" Eggs are nature's perfect food, providing excellent protein, the gamut of vitamins and important fatty acids that contribute to the health of the brain and nervous system.
"Restrict salt?" Salt is crucial to digestion and assimilation. Salt is also necessary for the development and function of the nervous system.
"Eat lean meat and drink lowfat milk?" Lean meat and lowfat milk lack fat-soluble vitamins needed to assimilate the protein and minerals in meat and milk. Consumption of lowfat foods can lead to depletion of vitamin A and D reserves.
"Limit fat consumption to 30% of calories?" Thirty percent calories as fat is too low for most people, leading to low blood sugar and fatigue. Traditional diets contained 30% to 80% of calories as healthy fats, mostly of animal origin.
"Eat 6-11 servings of grains per day?" Most grain products are made from white flour, which is devoid of nutrients. Additives in white flour can cause vitamin deficiencies. Whole grain products can cause mineral deficiencies and intestinal problems unless properly prepared.
"Eat at least 5 servings of fruits and vegetables per day?" Fruits and vegetables receive an average of 10 applications of pesticides, from seed to storage. Consumers should seek out organic produce. Quality counts!
"Eat more soy foods?" Modern soy foods block mineral absorption, inhibit protein digestion, depress thyroid function and contain potent carcinogens.
Nourishing Traditiions by Sally Fallon with Mary Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
"Avoid saturated fats?" Saturated fats play many important roles in the body. They provide integrity to the cell wall, promote the body's use of essential fatty acids, enhance the immune system, protect the liver and contribute to strong bones. The lungs and the kidneys cannot work without saturated fat. Saturated fats do not cause heart disease. In fact, saturated fats are the preferred food for the heart. Because your body needs saturated fats, it makes them out of carbohydrates and excess protein when there are not enough in the diet.
"Limit cholesterol?" Dietary cholesterol contributes to the strength of the intestinal wall and helps babies and children develop a healthy brain and nervous system. Foods that contain cholesterol also provide many other important nutrients. Only oxidized cholesterol, found in most powdered milk and powdered eggs, contributes to heart disease. Powdered milk is added to 1% and 2% milk.
"Use more polyunsaturated oils?" Polyunsaturates in more than small amounts contribute to cancer, heart disease, autoimmune diseases, learning disabilities, intestinal problems and premature aging. Large amounts of polyunsaturated fats are new to the human diet, due to the modern use of commercial liquid vegetable oils. Even olive oil, a monounsaturated fat considered to be healthy, can cause imbalances at the cellular level if consumed in large amounts.
"Avoid red meat?" Red meat is a rich source of nutrients that protect the heart and nervous system; these include vitamins B12 and B6, zinc, phosphorus, carnitine and co-enzyme-Q10.
"Cut back on eggs?" Eggs are nature's perfect food, providing excellent protein, the gamut of vitamins and important fatty acids that contribute to the health of the brain and nervous system.
"Restrict salt?" Salt is crucial to digestion and assimilation. Salt is also necessary for the development and function of the nervous system.
"Eat lean meat and drink lowfat milk?" Lean meat and lowfat milk lack fat-soluble vitamins needed to assimilate the protein and minerals in meat and milk. Consumption of lowfat foods can lead to depletion of vitamin A and D reserves.
"Limit fat consumption to 30% of calories?" Thirty percent calories as fat is too low for most people, leading to low blood sugar and fatigue. Traditional diets contained 30% to 80% of calories as healthy fats, mostly of animal origin.
"Eat 6-11 servings of grains per day?" Most grain products are made from white flour, which is devoid of nutrients. Additives in white flour can cause vitamin deficiencies. Whole grain products can cause mineral deficiencies and intestinal problems unless properly prepared.
"Eat at least 5 servings of fruits and vegetables per day?" Fruits and vegetables receive an average of 10 applications of pesticides, from seed to storage. Consumers should seek out organic produce. Quality counts!
"Eat more soy foods?" Modern soy foods block mineral absorption, inhibit protein digestion, depress thyroid function and contain potent carcinogens.
Nourishing Traditiions by Sally Fallon with Mary Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
Why Butter is Better...
Vitamins: Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape. Butter also contains all the other fat-soluble vitamins (D,E and K), which are often lacking in the modern industrial diet.
Minerals: Butter is rich in important trace minerals, including manganese, chromium, zinc, cooper and selenium (a powerful antioxidant). Butter provides more selenium per gram than wheat germ or herring. Butter is also an excellent source of iodine.
Fatty Acids: Butter provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract. Butter also provides the perfect balance of omega-3 and omega-6 essential fatty acids. Arachidonic acid in butter is important for brain function and prostaglandin balance.
CLA: When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps the body build muscle rather than store fat.
Glycospingolipids: These are a special category of fatty acids that protect against gastro-intestinal infections, expecially in the very young and the elderly. Children given reduced fat milks have higher rates of diarrhea than those who drink whole milk.
Cholesterol: Despite all of the misinformation you may have heard, cholesterol is needed to maintain intestinal health and for brain and nervous system development in the young.
Nourishing Traditions by Sally Fallon with Mary Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
Vitamins: Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape. Butter also contains all the other fat-soluble vitamins (D,E and K), which are often lacking in the modern industrial diet.
Minerals: Butter is rich in important trace minerals, including manganese, chromium, zinc, cooper and selenium (a powerful antioxidant). Butter provides more selenium per gram than wheat germ or herring. Butter is also an excellent source of iodine.
Fatty Acids: Butter provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract. Butter also provides the perfect balance of omega-3 and omega-6 essential fatty acids. Arachidonic acid in butter is important for brain function and prostaglandin balance.
CLA: When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps the body build muscle rather than store fat.
Glycospingolipids: These are a special category of fatty acids that protect against gastro-intestinal infections, expecially in the very young and the elderly. Children given reduced fat milks have higher rates of diarrhea than those who drink whole milk.
Cholesterol: Despite all of the misinformation you may have heard, cholesterol is needed to maintain intestinal health and for brain and nervous system development in the young.
Nourishing Traditions by Sally Fallon with Mary Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
Friday, July 2, 2010
The Weston A. Price Foundation
The Weston A. Price Foundation was founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets.
Dr. Price's research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.
Chronic illness in industrialized nations has reached epidemic proportions because we have been dazzled by fast foods, fractionated foods, convenience foods, packaged foods, fake foods, embalmed foods, ersatz foods—all the bright baubles that fill up the shelves at our grocery stores, convenience markets, vending machines and even health food stores.
Modern food choices and preparation techniques constitute a radical change from the way man has nourished himself for thousands of years and, from the perspective of history, represent a fad that not only has severely compromised his health and vitality but may well destroy him.
Nourishing Traditions, Rev. 2nd Edition, by Sally Fallon with Mary G.Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
Dr. Price's research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.
Chronic illness in industrialized nations has reached epidemic proportions because we have been dazzled by fast foods, fractionated foods, convenience foods, packaged foods, fake foods, embalmed foods, ersatz foods—all the bright baubles that fill up the shelves at our grocery stores, convenience markets, vending machines and even health food stores.
Modern food choices and preparation techniques constitute a radical change from the way man has nourished himself for thousands of years and, from the perspective of history, represent a fad that not only has severely compromised his health and vitality but may well destroy him.
Nourishing Traditions, Rev. 2nd Edition, by Sally Fallon with Mary G.Enig, Ph.D.
info@westonaprice.org
http://www.westonaprice.org/
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