THE MILK CURE ANCIENT: Since ancient times, an exclusive raw milk diet has been used to cure many...
-
Upload
drusilla-george -
Category
Documents
-
view
220 -
download
0
Transcript of THE MILK CURE ANCIENT: Since ancient times, an exclusive raw milk diet has been used to cure many...
ASTHMA AND RAW MILK – 2007
RAW MILK STRONGEST FACTOR: In a study of 14,893 children aged 5-13, consumption of raw milk was the strongest factor in reducing the risk of asthma and allergy, whether the children lived on a farm or not.
FIRST YEAR OF LIFE: The benefits were greatest when consumption of farm milk began during the first year of life.
ASTHMA KILLS, at the rate of NINE people per day.
2
Clinical & Experimental Allergy. 2007 May; 35(5) 627-630.
RAW MILK & GLUTATHIONE
• Glutathione: Key compound for detoxification
• High levels in whey protein• Research in 1991 discovered that whey
proteins only boost glutathione status in their raw, undenatured state.
• Explains the success of the Milk Cure
Source: http://www.westonaprice.org/blogs/cmasterjohn/2010/09/11/the-biochemical-magic-of-raw-milk-and-other-raw-foods-glutathione
4
RAW MILK FOR CHILDREN• Calcium for optimal growth, strong bones,
strong teeth.• Protection against asthma, allergies,
eczema• Builds immune system.• Glutathione for protection against toxins.• Builds healthy gut wall.
5
CONFINEMENT DAIRY SYSTEMCows never leave stalls. Life span averages 42 months.
6
THE MODERN COW – THREE MILKINGS PER DAYOften milked for 600 days without a break, or until death.
7
8
MODERN MILK FROM FARM TO FACTORY9
RAW MILK RESOURCES:
A CAMPAIGN FOR REAL MILK WEBSITE: realmilk.com
Detailed scientific information about raw milk
Raw milk regulations by state
Sources of raw milk at realmilk.com or through local
chapters of the Weston A. Price Foundation at westonaprice.org
10
RAW MILK RESOURCES:
THE FARM-TO-CONSUMER LEGAL DEFENSE FUNDLEGAL DEFENSE FOR SMALL
FARMERS
Raw Milk Protection
Right to On-Farm Processing and Direct Sales
Resistance to NAIS
WEBSITE: farmtoconsumer.org
PHONE: (703) 208-FARM11
FIFTH PRINCIPLEHIGH LEVELS OF ENZYMES AND BENEFICIAL BACTERIA
12
When the diet contains food enzymes, the body is spared from making some digestive enzymes and therefore has more energy.
Food enzymes are destroyed at 118o F wet heat, 150o F dry heat.
METABOLIC DIGESTIVE FOOD
1,000S DISCOVERED ABOUT 22 3 TYPES
DELTA DESATURASE PANCREATIN AMALYSES
SUPEROXIDE DISMUTASE PEPSIN LIPASES
GLUTHTHIONE PEROXIDASE TRYPSIN PROTEASES
CATALASE LACTASE
LYSYL OXIDASE GALACTASE
PHOSPHATASE
13
TYPES OF ENZYMES
RAW DAIRY PRODUCTS
RAW MEAT AND FISH
RAW HONEY
TROPICAL FRUITS
COLD PRESSED OILS EX. EXTRA VIRGIN OLIVE OIL
WINE AND UNPASTEURIZED BEER
LACTO-FERMENTED (ENZYME ENHANCED)
EXAMPLES OF ENZYME-RICH FOODS
14
VEGETABLES such as SAUERKRAUT, PICKLES
MEATS such as SALAMI
DAIRY PRODUCTS such as YOGURT
FRUITS such as CHUTNEY, ASIAN PLUM SAUCE
FISH such as GRAVLAX
BEVERAGES such as KOMBUCHA
OLD PARADIGM: Healthy human body is sterile and microbes attack it, making us sick.
NEW PARADIGM: Healthy human body lives in symbiotic relationship with microorganisms.
SIX POUNDS OF HEALTHY BACTERIA IN OUR DIGESTIVE TRACT:
BENEFICIAL BACTERIA
DIGEST OUR FOOD
ASSIST IN ASSIMILATION
CREATE NUTRIENTS
PROTECT US AGAINST TOXINS
HELP US FEEL GOOD
15
WITHOUT GOOD BACTERIA, WE ARE DEAD!
LACTO-FERMENTED CONDIMENTSPROVIDE ENZYMES AND GOOD BACTERIA
SAUERKRAUT, CORTIDO (SPICY SOUTH AMERICAN SAUERKRAUT),
PICKLED RELISH, PICKLED BEETS, PEACH CHUTNEY, APPLE BUTTER
17
LACTO-FERMENTED BEVERAGES
KVASSKOMBUCHA
SOUR GRAIN DRINK
18
COMMERCIALLY AVAILABLE
Fermented Beverages in Africa
Made from maize, sorghum, bananas, etc.
Rich sources of enzymes, protective bacteria, vitamin K, B vitamins
BENEFITS REASON
DEACTIVATES ENZYME INHIBITORS BLOCK DIGESTION
NEUTRALIZES PHYTIC ACID BLOCKS MINERAL ABSORPTION
NEUTRALIZES TANNINS AND LECTINS IRRITANTS
PRE-DIGESTS COMPLEX STARCHES &
SUGARS HARD TO DIGEST
BEGINS BREAKDOWN OF GLUTEN HARD TO DIGEST; CAN BE
TOXIC
BEGINS BREAKDOWN OF CELLULOSE IMPOSSIBLE TO DIGEST 20
SIXTH PRINCIPLE SEEDS, GRAINS, LEGUMES AND NUTS
ARE SOAKED, SPROUTED, FERMENTED OR NATURALLY LEAVENED
PROPER PREPARATION MAKES SEED FOODS MORE DIGESTIBLE AND THEIR NUTRIENTS MORE AVAILABLE.
HERBIVORE STOMACHS
21
HUMAN STOMACHS
22
PROPER PREPARATION OF SEED FOODS
IMITATES NATURAL FACTORS THAT NEUTRALIZE THE SEED’S "PRESERVATIVES"
AND ALLOW IT TO SPROUT:
MOISTURE
WARMTH
SLIGHT ACIDITY
TIME24
25
26
27
28CRUEL BREAKFAST
29
MORE CRUEL BREAKFASTS
GOOD BREAKFASTS
FRIED EGGS WITH NO-NITRATE BACON
AND FRUIT
30
SMOOTHIE MADE WITH WHOLE YOGHURT,
EGG YOLKS, FRUIT AND COCONUT OIL
SCRAMBLED EGGS WITH SAUTÉED POTATOES
GOOD GRAIN BREAKFAST
1. SOAK ROLLED OATS IN WARM WATER AND 1
TABLESPOON
OF SOMETHING ACIDIC – WHEY, YOGHURT, VINEGAR OR
LEMON JUICE – OVERNIGHT.31
2. NEXT MORNING, BRING WATER AND SALT TO A BOIL.
3. ADD SOAKED OATMEAL, BRING TO A BOIL AND COOK, STIRRING, FOR ONE MINUTE.
4. COVER AND LET SIT SEVERAL MINUTES. 32
5. SERVE OATMEAL WITH PLENTY OF BUTTER OR CREAM AND A
NATURAL SWEETENER. SPRINKLE COCONUT AND/OR CRISPY NUTS
ON TOP IF DESIRED.
33
Teeth marks in butter
34
PROBLEMS WITH SOY FOODSPHYTIC ACID: Blocks absorption of calcium, magnesium, iron, copper and especially zinc.
PROTEASE INHIBITORS: Block protein digestion, cause swelling of pancreas.
ISOFLAVONES: Block thyroid function and cause endocrine disruption. Lower cholesterol.
LECTINS: Irritating to the gastrointestinal tract.
OXALATES: High levels can cause kidney stones.
MANGANESE: High levels can cause brain damage in infants.
35
Reproductive problems, infertility, thyroid disease and liver disease due to dietary intake of isoflavones have been observed for several species of animals1 including:
Soy Problems In Animals
PIGS MICERATSCHEETAHSHEEPSTURGEONQUAILMARMOSET MONKEYS
SOY PROBLEMS IN ANIMALS
1 http://www.westonaprice.org/Soy-Isoflavones-Panacea-or-Poison.html39
Soy–based Infant Formula
SOY–BASED INFANT FORMULA
41
BABY RECEIVES DAILY DOSE OF ESTROGENS TEN TIMES GREATER, AS
A FUNCTION OF BODY WEIGHT, THAN THE LEVEL FOUND IN ASIAN
DIETS.
PLUS ANTI-NUTRIENTS AND HIGH LEVELS OF MANGANESE,
ALUMINUM AND FLUORIDE.
A RECIPE FOR DISASTER
RESOURCES
THE WHOLE SOY STORY BY KAAYLA DANIEL, PHD, CCN
SOY ALERT! SECTION OF WESTONAPRICE.ORG
SOY ALERT! FLYER FROM THE WESTON A. PRICE FOUNDATION
42
43
TOTAL FAT CONTENT OF TRADITIONAL
DIETS VARIES FROM
30% TO 80% OF CALORIES, BUT ONLY
ABOUT 4% OF CALORIES COME FROM
POLYUNSATURATED FATTY ACIDS.
SEVENTH PRINCIPLE
THREE MAIN TYPES OF FATSATURATED FATS
(Butter, meat fat, coconut oil)
Solid at room temperature
MONOUNSATURATED OILS
(Olive oil, canola oil)
Liquid at room temperature but
solid in refrigerator
POLYUNSATURATED OILS
(Corn, safflower, soybean oils
Liquid, even in the refrigerator
44
18-CARBON FATTY ACIDS
Mono-unsaturated
OLEICSaturatedSTEARIC
Poly-Unsaturated
LINOLEICOmega-6
Essential Fatty Acid
Poly-UnsaturatedLINOLENIC
Omega-3Essential Fatty Acid
45
Source: Fats and Oils: Formulating and Processing for Applications, Richard D. O’Brien 1998
MODERN EDIBLE OIL PROCESSING
46
47
FREE RADICALS IN PROCESSED POLYUNSATURATED OILS
LINOLEIC LINOLENIC
ARTERIES: THE GOOD AND THE PATHOLOGICAL
GOOD ARTERY - SMOOTH, ELASTIC AND PINK
SATURATED AND MONO-
UNSATURATED FATS DO NOT
REACT OR HARM ARTERIES.
DAMAGED ARTERIES - CRUSTY AND YELLOWISH
DAMAGE CAUSED BY FREE
RADICALS FROM RANCID,
PROCESSED VEGETABLE OILS!48
INCREASED CANCER
INCREASED HEART DISEASE
INCREASED WRINKLES AND PREMATURE AGING
IMMUNE SYSTEM DYSFUNCTION
DISRUPTION OF PROSTAGLANDIN PRODUCTION
LIVER DAMAGE
CEROID STORAGE DISEASE
DAMAGE TO REPRODUCTIVE ORGANS AND THE LUNGS
DIGESTIVE DISORDERS DUE TO POLYMERIZATION
INCREASED LEVELS OF URIC ACID
DEPRESSED LEARNING ABILITY
IMPAIRED GROWTH
LOWERED CHOLESTEROL
PROBLEMS ASSOCIATED WITH CONSUMPTIONOF POLYUNSATURATED OILS
Source: Pinckney, The Cholesterol Controversy49
WHO’S AFRAID OF SATURATED FAT?
DON’T WORRY, LISA.
NONE OF THIS IS TRUE!
CLOGS
ARTERIES
CAUSES
CANCER!
INFLAMMATION!
CAUSES MS!
MAKES YOU FAT!
BAD FOR THE LIVER!
HEART ATTACK!
DIABETES!
50
THE MANY ROLES OF SATURATED FAT
CELL MEMBRANES – should be 50% saturated fatty acids.
BONES – Saturated fats help the body put calcium in the bones.
HEART DISEASE – Lower Lp(a), a marker for heart disease.
HEART FUNCTION – Saturated fats are preferred food for the heart.
LIVER – Saturated fats protect the liver from alcohol and other
poisons.
LUNGS – Can't function without saturated fats.
KIDNEYS – Can't function without saturated fats.
IMMUNE SYSTEM – Enhanced by saturated fats.
ESSENTIAL FATTY ACIDS – Work together with saturated fats.
DETOXIFICATION – Supports body's detox mechanisms51
SATURATED FAT AND
HEART DISEASE
LOWER RATES OF
HEART DISEASE
ARE ASSOCIATED
WITH HIGHER
LEVELS OF
SATURATED FAT IN
THE DIET.
52
ESSENTIAL FATTY ACID CONTENT OF PRIMITIVE AND MODERN DIETS
PRIMITIVE DIET4% Calories as
polyunsaturated essential fatty acids
MODERN DIET20% Calories as polyunsaturated
essential fatty acids53
4% 20%
NATURAL SOURCES OF ESSENTIAL FATTY ACIDS
GRAINS LEGUMES
NUTS FISH
ANIMAL FATS EGGS
VEGETABLES FRUITS
Polyunsaturated fatty acids are protected from damage when they are in whole foods.
54
ARTIFICIAL FLAVORS,
SYNTHETIC VITAMINS AND
NATURAL COLOR ADDED
OILS WITH CATALYST
SUBJECTED TO HYDROGEN
GAS IN A HIGH-PRESSURE,
HIGH-TEMPERATURE
REACTOR.
OILS
MIXED
WITH A
NICKEL
CATALYST
SOAP-LIKE
EMULSIFIERS MIXED IN
ADVERTISING
PROMOTES MARGARINE
AS A HEALTH FOOD
SOY BEANS, CORN,
COTTONSEED OR
CANOLA SEEDS
OIL STEAM CLEANED AGAIN
TO REMOVE HORRIBLE ODOR
OILS EXTRACTED BY
HIGH TEMPERATURE
AND PRESSURE
REMAINING FRACTION OF OILS
REMOVED WITH HEXANE AND
OTHER SOLVENTS
OILS, NOW RANCID, STEAM CLEANED TO
REMOVE ALL VITAMINS AND
ANTI-OXIDANTS
(BUT PESTICIDES AND SOLVENTS
REMAIN!)
MIXTURE IS
PACKAGED
IN BLOCKS OR TUBS
MANUFACTURE of MARGARINE and
SHORTENING
GRAY COLOR REMOVED BY
BLEACHING
55
TRANS FATTY ACID
56
STERIC ACID
(CIS) OLEIC ACID
(TRANS) ELAIDIC ACID
LIQUID POLYUNSATURATED OILS CAUSE
UNCONTROLLED REACTIONS IN THE BODY
57
INDUSTRIAL FATS AND OILS
SOLID PARTIALLY HYDROGENATED OILS
INHIBIT REACTIONS IN THE BODY
THE RESULT: BIOCHEMICAL CHAOS
ATHEROSCLEROSIS & HEART DISEASE
CANCER
DEGENERATION OF JOINTS AND TENDONS
OSTEOPOROSIS
DIABETES
AUTOIMMUNE DISEASES
ECZEMA & PSORIASIS
PMS
LOWERED TESTOSTERONE, LOWERED SPERM COUNT
FAILURE TO GROW
LEARNING DISABILITIES
LOW BIRTH WEIGHT BABIES
REDUCED VISUAL ACUITY
REDUCED FAT CONTENT IN MOTHERS' MILK
DISEASES CAUSED OR EXACERBATED BY
PARTIALLY HYDROGENATED TRANS FATS
59
SATURATED FATS VS. TRANS FATS
SATURATED FATS TRANS FATS
CELL MEMBRANES
Essential for healthy function
Interfere with healthy function
HORMONESEnhance hormone production
Interfere with hormone production
INFLAMMATION Suppress Encourage
HEART DISEASELower Lp(a). Raise "good" cholesterol
Raise Lp(a). Lower "good" cholesterol
OMEGA-3 Put in tissues and conserve Reduce levels in tissues
DIABETES Help insulin receptors Inhibit insulin receptors
IMMUNE SYSTEM Enhance Depress
PROSTAGLANDINS
Encourage production and balance
Depress production; cause imbalances
60
RECENT STUDIES ON FATS
LOW-FAT DIET= FATTER CHILDREN: Swedish study; Children on lowfat diets were fatter, consumed more sugar and had higher insulin resistance.www.ub.gu.se/sok/dissdatabas/detaljvy.xml?id=6979.
LOW-FAT MILK = FATTER CHILDREN: Children drinking reduced-fat milk had greater weight gain. Arch Dis Child , 2013;98:335-34
FULL-FAT MILK = FERTILITY: Women drinking lowfat milk had fertility problems. Human Reproduction, online February 28, 2007.
.
FULL-FAT MILK = LOWER WEIGHT GAIN: Swedish women using cheese and full-fat dairy had lower weight gain as they grew older.American Journal of Clinical Nutrition, 2007;84(6):1481-1488.
61
62
30
29
65
66
Snack Foods
67
68
69
HIGH LEVELS IN GRASS-FED BUTTER
Vitamin AVitamin DVitamin EVitamin KCopperZincChromiumSeleniumIodineConjugated Linoleic Acid
GOOD THINGS IN BUTTERIN ALL BUTTER
Shorter Chain Fatty Acids
Essential Fatty Acids PERFECT BALANCE
LecithinCholesterolGlycosphingolipids
Wulzen FactorDESTROYED BY PASTEURIZATION
70
EIGHTH PRINICIPLE
NEARLY EQUAL AMOUNTS OF OMEGA-6 AND OMEGA-3
FATTY ACIDS
71
ESSENTIAL FATTY ACIDS IN
PRIMITIVE AND MODERN DIETS
72
FREE-RANGE* VERSUS CONFINEMENT EGGS
* Greek chickens on fish-based feed Source: Simopolis and Salem, AJCN
73
REDRESSING THE OMEGA-6/OMEGA-3
IMBALANCEELIMINATE all commercial vegetables oils
from the diet.
USE FLAX OIL, a source of omega-3 fatty acids, in SMALL amounts in salad dressing (about ½ teaspoon per day).
CHOOSE ORGANIC AND PASTURE-FED animal and plant foods for a good source of omega-3 fatty acids.
74
NINTH PRINCIPLEALL DIETS CONTAINED SOME SALT
SEA SALT
SALT FLATS AND MINED SALT
ASHES OF MARSH GRASSES
MEAT AND MILK PRODUCTS
BLOOD AND URINE
More salt needed with cooked foods
75
PROTEIN DIGESTION
CARBOHYDRATE DIGESTION
DEVELOPMENT OF BRAIN
ADRENAL FUNCTION
CELLULAR METABOLISM
SALT IS NEEDED FOR
76
TRADITIONAL SALT PRODUCTION
Traditional salt production involved the simple evaporation of sea water. The salt was rich in magnesium and trace minerals.
Modern salt has all the magnesium and trace minerals removed and contains aluminum-based additives.
77
SEA SALTSALT SHOULD BE GRAY, BEIGE OR PINK, NOT WHITE,
INDICATING THE PRESENCE OF MINERALS.
78
79
HOW MUCH SALT?
Adult requirement:at least 1 ½ teaspoons (8 g) salt per day.
Current Consumption:about 1 ½ teaspoons (8 g) per day
US government recommendation: only 3/4 (3 g) teaspoon salt per day.
Salt consumption in 1900: about 3 teaspoons (15 g) per day.
TENTH PRINCIPLE
ALL TRADITIONAL CULTURES MADE USE OF BONES, USUALLY AS BONE BROTH
1. Supplies calcium and other minerals in a form easy to assimilate.
2. Supplies nutrients that help build healthy
cartilage.
3. Supplies amino acids that help the body detoxify.
4. Supplies gelatin to help digestion.
5. Heals the digestive tract.
6. Regulates dopamine for mental/emotional health(www.westonaprice.org/mentalemotional-health/meat-organs-bones-and-skin)
80
CHICKEN STOCK
Whole chicken (including feet) or chicken backs and necks,
vegetables (onions, carrots, celery), vinegar, filtered water81
CHICKEN STOCK
Good brothresurrects the dead.South American Proverb
82
83
Beef Stock Reduction
BEEF STOCK REDUCTION84
85
MSG has been linked to: diabetes, migraines andheadaches, obesity, autism, ADHD and Alzheimer's.
FOODS THAT CONTAIN HIGH LEVELS OF MSG
INGREDIENTS THAT CONTAIN MSG
Monosodium Glutamate
Hydrolyzed Vegetable Protein
Hydrolyzed Protein
Hydrolyzed Plant Protein
Plant Protein Extract
Sodium Caseinate
Calcium Caseinate
Yeast Extract
Textured Vegetable Protein (TVP)
Autolyzed Yeast
Hydrolyzed Oat Flour
Corn Oil
Soy Protein Isolate86
Nerve Cells From
EXCITOTOXINS
By
Russell Blaylock, MD
87
THE SOLUTION TO FATIGUE: Easy Digestion
Raw Dairy, not pasteurized
Proper Preparation of Grains
Lacto-Fermented foods, rich in enzymes and beneficial bacteria
Gelatin-rich bone broths
Less energy required for digestion =
More energy for you!88
ELEVENTH PRINCIPLE
TRADITIONAL CULTURES MADE PROVISIONS FOR FUTURE
GENERATIONS Special foods for parents-to-be, pregnant
women, nursing women and growing children
Spacing of children
Principles of proper diet taught to the young
89
THIS WOMAN FROM FIJI HAS WALKED MANY MILES TO OBTAIN A SPECIAL FOOD FOR THE BABY GROWING IN HER WOMB.
90
91
Sisters
92
rs
QUARTERLY MAGAZINE
INFORMATIONAL BROCHURES
YEARLY SHOPPING GUIDE
ANNUAL CONFERENCE
LOCAL CHAPTERS93
www.westonaprice.org
94
YEARLY SHOPPING GUIDE
Now available as an iPhone app!
Realfoodmobileapp.com95
COLORFUL DIETARY
GUIDELINES AND
RECIPE BOOKLET
BASED ON
FOUR FOOD GROUPS
96
97
HEALTHY BABY ISSUE HEART DISEASE ISSUE
BOOKS FROM NewTrends Publishing
98
NEWTRENDSPUBLISHING.COM877 | 707-1776
99
NOW AVAILABLE
NewTrendsPublishing.com
Amazon.com
Bookstores
NewTrends DVD SERIES
THE OILING OF AMERICA
100
NEWTRENDSPUBLISHING.COM877 | 707-1776
FIVE-HOUR SEMINAR ON NOURISHING TRADITIONAL DIETS
DR. PRICE’S PIONEERING WORK
THE PRICE-POTTENGER
NUTRITION FOUNDATION
PPNG.ORG
619 | 462-7600
101
TRADITIONAL DIETS MODERN DIETS
FOODS FROM FERTILE SOIL FOODS FROM DEPLETED SOIL
ORGAN MEATS OVER MUSCLE MEATS MUSCLE MEATS, FEW ORGANS
ANIMAL FATS VEGETABLE OILS
ANIMALS ON PASTURE ANIMALS IN CONFINEMENT
DAIRY PRODUCTS RAW AND/OR FERMENTED DAIRY PRODUCTS PASTEURIZED
GRAINS AND LEGUMES SOAKED/FERMENTED GRAINS REFINED, EXTRUDED
BONE BROTHS MSG, ARTIFICIAL FLAVORINGS
UNREFINED SWEETENERS (HONEY, MAPLE SYRUP) REFINED SWEETENERS
LACTO-FERMENTED VEGETABLES CANNED VEGETABLES
LACTO-FERMENTED BEVERAGES MODERN SOFT DRINKS
UNREFINED SALT REFINED SALT
NATURAL VITAMINS IN FOODS SYNTHETIC VITAMINS ADDED
TRADITIONAL COOKING MICROWAVE, IRRADIATION
TRADITIONAL SEEDS/OPEN POLLINATION HYBRID SEEDS, GMO SEEDS
SUMMARYTRADITIONAL DIETS MAXIMIZED NUTRIENTS WHILE MODERN DIETS MINIMALIZE NUTRIENTS
102