Archive for the ‘Traditional Diets’ Category

Fermented Cod Liver Oil, Vitamin Butter Oil and Coconut Ghee

Friday, June 10th, 2011

Green Pasture makes three products that are worth trying. These are popular with the people who like to eat traditional diets..

They are created in the traditional foods method, similar to what Dr Weston Price found the ingenious communities eating in his research.. If you want that X-Factor (vitamin K2) Weston Price talked about go for the Butter Oil, if you want vitamins D3 and A in a traditionally-prepared non-processed fish oil go for the Fermented Cod Liver Oil.. If you love coconut oil checkout the coconut Ghee..

Fermented Cod Liver Oil:
“Many of the great historical cultures had one sacred food which they relied on to ensure strong mind, body, and spirit; fermented fish/fish liver oil. The Might Roman Soldier was given a daily ration of fermented fish oil. The Stoic Scandinavian Viking had a drum of fermenting cod livers outside the door of his home. Grandma always had a bottle of cod liver oil in the back cupboard.”

High Vitamin Butter Oil:
“Combines X-Factor™ Gold High Vitamin Butter Oil with Blue Ice™ Fermented Cod Liver Oil to provide our community with a pure, clean and nutrient rich sacred food.”

Organic Coconut GHEE:
“A perfect blend of non-heated butter wax extract and organic, virgin coconut oil will make this the family favorite for all your cooking, baking and nutritional fat needs. Casein and lactose free”

What is Ghee any way?
Ghee is widely used in Indian cuisine. However, it is mentioned in the Epic of Gilgamesh, and is probably Akkadian in origin. In many parts of India and Pakistan, especially in Punjab, Haryana, Gujarat, Maharashtra, Bengal, Orissa and many other states, rice is traditionally prepared or served with ghee (including biryani).

In the Bharuch district of Gujarat, Ghee is served with kichdi, usually an evening meal of yellow rice with curry, a sauce made from yoghurt, cumin seeds, kari leaves, ghee, cornflour, tumeric, garlic and salt. Ghee is also an ingredient as well as used in the preparation of kadhi and used in Indian and Pakistani sweets such as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving.

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Got The Sugar Blues? Duffy Has Good News!

Tuesday, May 31st, 2011

I recently completed reading a book titled Sugar Blues by William Duffy, I picked it up at a closeout sale at a Borders bookstore for half price. I like this one, learned a few things from it and have since recommended it to a few friends. I also have largely gone on a sugar-free experiment. I also recommend you read this book, it’s a classic diet book, yet it sounds as if it was written a couple years ago, there might be a few outdated bits and pieces but again, this is a classic worth reading and has a wealth of insight to offer you. I had reduced my sugar intake for a few years, seeking to be “moderate”, this book is actually helping me far “very easily” resist sugar. I am almost sugar free these days. I appreciate the history in this book, you will learn about the history of sugar, and other things like fermenting, sauerkraut and beer. You will learn how sugar was invented, and you will be reminded that unlike salt (so essential people used it as currency in the past) sugar is a relatively new addition to our diet. This book touched me in a positive way, and I feel it will do the same with you. You just might never look at food and eating the same way again! all good positive things!

Well, what else does the book talk about? Duffy makes it clear how he dislikes how sugar is labeled (or not labeled) on products and how it is inaccurate to lump refined sugar with other healthy carbs under the same label name. See, not all carbs are the same, but a food label doesn’t tell you that, nor does it say how much added sugar is in a product. You might be surprised to learn what I learned about brown and raw sugar products, and what they put sugar in (ketchup, mayo, dressing, etc), you’ll read about sugar and the persians, indians, crusades, and even slavery! The book is easy to read as well, well documented and sourced.

Knowing what I know now, it is difficult to allow myself to eat sugar, and I have this book to thank. This books acts as an anti-sugar vaccine or an anti-sugar booster shot. If you crave sugar simply read this book and you will no longer crave it!

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Sugar is not a nutrient, it is not empty calories either, it is actually an anti-nutrient, when you eat it you are eating something that takes away vitamins from your body to rid itself of sugar.. thus Duffy defines it as a poison, and I see why.

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About Soy

Friday, January 7th, 2011

Soy is currently a controversial topic among vegetarians, most non vegetarians may be unaware of the dangers of soy!

Many ancient Asian cultures consumed soy and boasted about its benefits, it must be healthy, right?

Right and wrong. You must know more about soy before answering this question. Modern soy foods are frequently not prepared in such a way as to neutralize many anti-nutritive qualities. The ancients figured out how to prepare soy to make it eatable and even healthy. We, or own modern food corporations forgot how to make soy foods or chose not to care.

Soybeans contain very high levels of the aforementioned phytic acid and enzyme inhibitors, and also contain high levels of phytoestrogens (isoflavones). These substances, far from being the panacea that they are claimed to be, are potent endocrine disruptors and goitrogens–substances which depress the thyroid.

Heat does not neutralize these substances, nor does sprouting in the case of the soybean.

The only way to neutralize all of the difficulties with soybeans and truly unlock their nutritional value is to ferment them by ancient traditional methods into tempeh, miso, natto or traditional soy sauces such as shoyu and tamari.

I have, and I advice you to, refrain from consuming soy in any other form specifically: tofu, texturized (or hydrolyzed) vegetable protein (TVP or HVP), soy protein powder, soy protein isolate, soy lecithin, soy nuts, soy nut butters, soy cooking oil, soy milk and other soy “dairy” products, and imitation soy “meat” products of all kinds.

You should only consume soy in these forms (if prepared the old fashioned way): tempeh, miso, natto or traditional soy sauces such as shoyu and tamari.

Fermented Foods of the World!

Tuesday, December 14th, 2010

All the links below link to Wikipedia articles for more info on each of these fermented foods

Fermented Foods:

Weston Price – That a Clean Tooth Does Not Decay and that Mouth Cleanliness Affords the Best Known Protection Against Dental Caries

Sunday, December 12th, 2010

This article is posted here for “preservation” and archival reasons, sometimes you come across information online that you want to make sure others read, but the internet world is ever-changing, something maybe available today and gone tomorrow, thus I sometimes re-post articles like the one below here but take NO CREDIT for any of them.

Here is the article:

Weston Price – That a Clean Tooth Does Not Decay and that Mouth Cleanliness Affords the Best Known Protection Against Dental Caries.

Dental Cosmos Page 871 1934: by Weston A Price, DDS:

Oral cleanliness is not the best known means for the control of dental caries because:

(I) Since primitive man has had high immunity to dental caries he becomes our control in the great experiment of civilizations.

It is essential there fore, that we study the controlling factors of his environment, of which he is the product, and use these as our yardstick for studying modern civilization.

For this I have studied remnants of several primitive racial stocks where their physical isolation had sheltered them from the influences of our modern civilization, and by studying them and their foods and their methods of living, certain underlying factors are found to be common to all these primitive groups, even though they were living in different countries and on very different foods. This permits us to critically analyze modern civilizations at their points of contact with the primitives and, by studying them and their problems with the standards of immune primitives, not the factors which are contributing to dental caries.

By studying the children in four isolated valley in Switzerland; Loetschental, Visperterminen, Grachen, and Ayer in the Swiss Alps, I found the incidence of dental caries to be only 4.6 percent of the teeth studied. Here oral prophylaxis and modern equipment for practicing it were largely unknown. At St. Moritz, however, at approximately the same altitude, which is highly modernized community with excellent training in oral prophylaxis, the incidence of caries was 29.8 per cent of teeth studied.

At Vissoie and Zinal, which were partially modernized, 22 percent of the teeth examined had been attacked by dental caries. At Herisau, in the plains country of Switzerland, also a highly modernized community with splendid instruction and equipment for mouth cleanliness, the incidence of cares was 24.7 per cent of the teeth examined.

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TCM for Hair Loss and Hair Health

Friday, December 10th, 2010

TCM, or Traditional Chinese Medicine, as we call it in the U.S. is an ancient system of healing practiced in China for thousands of years. TCM is viewed as a science in its own right in China. Taoists have a very interesting approach to health that does work despite it using different methodologies and theories than Western Medicine. Some of the modalities related to TCM include acupuncture, acupressure, herbology, QiGong, etc.

This article is not about TCM, Chi channels, acupuncture points. But, interesting it suffices to know that TCM has solutions to hair loss. Acupuncture, acupressure and even Internal and External QiGong have been sighted to help hair health and stopping hair loss.

If you are interested in acupuncture, acupressure, or external QiGong (energy healing): You could call a few practitioners and see if they have helped others with their hair or baldness.

The good news is: There are quite a few things you could do on your own!

Tai Chi and QiGong: You could learn these amazing techniques and heal yourself. Many miraculous healing stories exist shared especially amongst Spring Forest QiGong. If you do not believe in Chi, Meridians and energy that is fine!  Tai Chi and QiGong have a very powerful relaxing effect on the body and mind. Try it simply for relaxation. We all know how bad stress and anxiety can be for hair!

Read more on QiGong here (to be added soon)

Plants:

1- Fo-ti: Is well known amongst individuals and herbal stores to promote hair growth. No scientific evidence exists yet.
Read more about Fo-Ti here (to be added soon)

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Americans should eat the traditional foods that nourished their ancestors

Friday, November 19th, 2010

Quotes:

It is true that beef consumption in the United States has gone up during the last eighty years, the period of huge increases in heart disease. Today we consume 79 pounds of beef per person per year versus 54 in 1909, a 46% increase—but poultry consumption has increased a whopping 280%, from 18 pounds per person per year to 70. Consumption of vegetable oils, including those that have been hydrogenated, has increased 437%, from 11 pounds per person per year to 59; while consumption of butter, lard and tallow has plummeted from 30 pounds per person per year to just under 10. Whole milk consumption has declined by almost 50%, while lowfat milk consumption has doubled. Consumption of eggs, fresh fruits (excluding citrus), fresh vegetables, fresh potatoes and whole grain products has declined; but consumption of sugar and other sweeteners has almost doubled. Why, then, do today’s politically correct dietary gurus continue to blame beef consumption for our ills? Is it because it is the one wholesome food that has shown an increase over the past ninety years?

It was in the same year, 1966, that the results of Dr. Jolliffe’s Anti-Coronary Club experiment were published in the Journal of the American Medical Association.12 Those on the Prudent Diet of corn oil, margarine, fish, chicken and cold cereal had an average serum cholesterol of 220, compared to 250 in the meat-and-potatoes control group.

By 1950 butter consumption had dropped from eighteen pounds per person per year to just over ten. Margarine filled in the gap, rising from about two pounds per person at the turn of the century to about eight. Consumption of vegetable shortening—used in crackers and baked goods—remained relatively steady at about twelve pounds per person per year but vegetable oil consumption had more than tripled—from just under three pounds per person per year to more than ten.3

The statistics pointed to one obvious conclusion—Americans should eat the traditional foods that nourished their ancestors, including meat, eggs, butter and cheese, and avoid the newfangled vegetable-oil-based foods that were flooding the grocers’ shelves;

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