Nourishing Traditions

I am not a nutritionist. I’ve found the following information to make good sense. One size does not fit all. Our genetic history, where our early ancestors were from has much to do with what is our best diet according to Kryon. It seems even channeled beings like to put their two cents worth in on this subject.

The popular food culture, across the board is detrimental to our health and this includes some health foods. The book Nourishing Traditions by Sally Fallon, exposes the manipulation of studies done funded by companies with a financial stake in the interpretation. The lies and manipulation of our food sources and nutritional information is nothing short of sinful, the sin of greed. It’s our babies and children who are on the receiving end of the worst nutrition. I highly recommend the book. It’s an eye opener and practicing its wisdom will add healthy years to your life and to the people you feed. You can see some articles about this subject matter at the Weston Price Foundation website. Once you read them, you’ll want to know more.

Here’s some of the basics of choosing and preparing nourishing food.  I’m not going to make the case for each of these points.  That’s been done in Nourishing Traditions, it took a large book… I know absorbing the information and making the dietary changes will be overwhelming to many, so I am condensing down the key points for you to get you started.

Fats.  Use virgin olive oil, virgin or expeller pressed (by traditional methods) coconut oil, butter. Lard, chicken and beef tallow may be used also. Flax seed oil sparingly. Cod Liver Oil! These fats have the right fatty acids in the right kind of chain to be utilized efficiently for best uptake of Vitamin. A&D. These fatty acids are necessary in every function  of the body.  DO NOT USE soy, canola, safflower, sunflower, margarine, Crisco, etc. or eat foods fried in these oils or cotton seed oil. It’s this type of fatty acid chains that cause heart disease and cancer in studies. Because these oils go rancid so easily that they create lots of disease promoting free radicals.

Eat free range eggs, beef, chicken. Eggs are one of nature’s perfect foods.

Drink raw milk and eat raw cheeses. Use cream, but not the ultra pasteurized ones. Raw milk is a very different food than our pasteurized/homogenized.  A dairy that makes its living from selling milk cares about sanitary conditions.  A large agribusiness does not, because whatever goes in there gets heated. There are still salmonella outbreaks and one can get shigella bacterial infections from treated milk.  You can find much info on-line about raw milk. It’s a growing movement. Our processed milk causes arteriosclerosis and the enzymes needed for calcium uptake are lost in the processing.  Did you know that raw milk is high in Vitamin C?  Use cultured milk products, like yogurt (real yogurt, made from milk that hasn’t been homogenized). Kefir, too.

Make and eat cultured vegetables. They’re fun, easy and your body feels just how good it is for you.  Sauerkraut and kimchi are example of fermented vegetables.  The recipe in Nourishing Traditions uses whey to culture the foods. I’ve used packets of probiotics in the past.  It’s very expensive and a longer process and the results are not as reliable as using whey, the watery substance that separates from yogurt or that separates from real milk when it sours.  Buttermilk works great, too. Cultured food makes B vitamins and Vitamin C in the fermenting process. Cultured foods  have the enzymes our over-worked pancreas needs. They help create a proper acid/alkaline balance.

If you don’t like cultured vegetables, make and drink Kombucha. It’s a fermented tea made from some starter and a “mother”. The mother is a gelatinous colony of beneficial bacteria.  Sometimes it’s called a mushroom. If you don’t know anyone that’s making Kombucha, ask at your local health food store. Chances are that someone who is working their can give you a Kombucha baby. Kombucha has many testimonials regarding healing. Look on-line.

Nuts, whole grains, beans and legumes. These are highly nutritious foods except that they all contain phytic acid which blocks the minerals from being made available.  Many of these also have an activity that depresses the thyroid gland. All of these foods must be soaked first to neutralize the phytic acid.  A longer soaking is necessary for some and adding whey helps break down the phytic acid. So if you’re eating oatmeal set it to soak, 1 cup of water with 1 cup of oatmeal with a little whey, at least overnight. Add more water when you’re ready to cook it up and don’t add your salt until then.  If you’re eating almonds, as many of us do, buy raw almonds. Soak them for 4 hours in salted water and drain. Spread them on baking pans and put them in an oven at no higher than 150 degrees. I cook them for about 4 hours late in the day and then turn the oven off and leave them in overnight. In the morning they’re crispy. If they aren’t, heat the oven back up to 150, until you get a crispy result. Stir the nuts around the pan while they’re drying.

Grains have phytic acid also. No wonder wheat and gluten allergies abound. Our American diet is far too high in grains and they’re not properly prepared. Eat sourdough bread that does not have added yeast.  There are recipes for baking with soaked flours and using alternative flours in Nourishing Traditions and good recipes for traditional dishes using grains prepared in such a way that the phytic acid is neutralized.

Soy.  Wow.  Soy depresses the thyroid, big time! It’s an anti-nutrient and kills rats in experiments. Soy baby formula is absolutely the worst food a baby could be fed.  The same ingredients in soy touted  to help hot flashes, causes failure to thrive in infants and leads to all kinds of trouble in regards to thyroid imbalance in women. Bad information comes from all kinds of sources. The medical professors at Harvard and Yale are on the payrolls of the soy industry and others. What do you think they’re going to teach their medical students?

Some other tips and resources:

  • Order a good, inexpensive whole food source of Vitamin C called Amla C,  from Herbal Provider.
  • Order virgin or expeller pressed coconut oil from Tropical Traditions.
  • Information about phytic acid: http://www.phyticacid.org/
  • Take 1 T. Nutritional Yeast day in water for your B vitamins. We put it on popcorn.
  • Eliminate or at least decrease wheat and gluten from diet if you can. If you choose not too, soak any grains or flours before using so that they have a chance to ferment and break down before being cooked. You may be able to add gluten back to your diet when your energy is balanced.
  • Make and eat sourdough bread.
  • Increase your garlic intake and use Rosemary in your diet.
  • Take 1 T. Cod Liver Oil/day. You can get an emulsified orange flavored version that is easy to get down. This is especially helpful in the winter.
  • Increase your fats:  virgin olive oil, coconut oil, butter.  Do not use any other vegetable oils outside this list.
  • No soy–it’s a thyroid damper. (you can use miso or tempeh as they are fermented)
  • Use raw milk and cheeses, fermented dairy products, fermented vegetables, Kombucha.
  • Increase your protein intake. Include liver and heart, if you can.
  • Decrease your carbs. When you eat any nuts, seeds, rice, beans, grains, they need to have a long soaking or sprouting process, otherwise they are dampening down your thyroid activity and the minerals in these foods are not readily available unless soaked.
  • Pumpkin seeds, soaked in salt water and toasted in low temp. oven or dehydrator will give you the zinc you need.

Do I eat all these things? No…I’m not into eating organ meats and I rarely need supplementation. I do take the time to soak grains, nuts and seeds and toast them. I make our own sourdough bread. We buy our milk locally and have been eating more goat cheese and less processed cheese. We use maple syrup, honey and raw sugar. We use mostly olive oil (even in baking), some butter and we like coconut oil, except for the price. Our grandson said, “Wow, you make everything yourself.”  Just about…our salad dressings, condiments, salsa (it’s famous)…We have large vegetable gardens.

The intent of this article is to prompt you to read Nourishing Traditions. It’s such a good source of facts.  You’ll be surprised at how we’ve been brainwashed into our beliefs about what is nourishing and what isn’t it.