Posts Tagged ‘Weston A Price Foundation’

Is there anything more inviting than the smell of baking bread? Freshly-baked bread spread with rich butter seems like one of the most wholesome things we could feed our families until we read about the problems associated with gluten, refined flours, or unsoaked grains. Perhaps, like I was, you’re confused by all the conflicting messages you’ve heard about whole grains. Let me explain to you what I’ve learned from the nutritional research of the Weston A. Price Foundation and Sally Fallon’s marvelous cookbook Nourishing Traditions.

Let’s first tackle the subject of gluten, a protein found in many grains. Wheat, rye, barley, and oats all contain gluten, wild rice, millet, and buckwheat do not. Gluten can be difficult for some people to digest, leading to annoyances like flatulence, bloating, and intestinal discomfort. More seriously, those with Celiac disease have a severe gluten allergy that causes intestinal tract damage and nutritional deficiencies.

If you’ve been following my blog for any length of time, you’ll know that I often encourage my clients to go gluten-free for at least a period of time to see whether the absence of this protein in their diets leads to physical improvement. Plus I’ve collected so many yummy gluten-free recipes! However, this doesn’t mean that I believe everyone needs to completely avoid wheat or rye products. In fact, those with gluten sensitivities may actually be able to tolerate some gluten-containing grains with proper preparation. One to try is spelt, an ancient member of the wheat family that may be easier to digest than modern varieties. The great thing about spelt is that it can usually be substituted for whole-wheat flour in recipes with similar results.

Maybe you’ve heard about soaking or sprouting grains before cooking, but are confused about why the process is beneficial. All grains contain some amount of phytic acid, an antinutrient that blocks the absorption of minerals such as calcium and magnesium in the intestines. Soaking flour or grains for at least seven hours in acidified water or cultured milk products like buttermilk or yogurt allows the enzyme phytase to begin breaking down phytic acid, neutralizing this potentially harmful compound and actually increasing nutrient availability. You can think of soaking as a type of predigestion. In fact, because gluten is partially broken down during soaking, soaked grains are generally more digestible for those with gluten sensitivity. You’ll find lots of great recipes using soaked grains in Nourishing Traditions.

Allow me to share one more delicious tip for making whole grains more digestible: eat your bread with a spread of raw honey. The pollen in raw honey contributes an enzyme called amylase (also found in saliva) that helps break down starch into sugar. In effect, you’re initiating the digestion process before you even start eating. How’s that for an easy –to-follow health suggestion?

Make it your goal to avoid commercial bread products, even those touted as healthy whole-grain options. They contain flours that have been stripped of their naturally-occurring vitamins and minerals then fortified with synthetic versions. If you love white bread, experiment with recipes using soaked whole wheat flour. The soaking process softens the wheat so much that it yields results very similar to refined white flour. If your schedule is such that bread making isn’t possible, look for artisan sourdough bread made with whole-grain flour. Fermenting also allows for the breakdown of phytic acid before consumption.

Then tear a piece of hearty bread and top it with a big chunk of cold raw butter. ‘Nothing like it!

Read Full Post »

“Anyone who tells a lie has not a pure heart, and cannot make a good soup.”

Leave it to the great Beethoven to mix morality with soup. (A tall order for his distressed servants, no doubt!)

Allow me to be “pure-hearted” here and share a recipe that represents a key nutritional foundation with a symphony of possibilities. This soup base is the foundation of every well prepared soup imaginable. Plus, it is free of MSG and preservatives that flavor many store-bought broths and soups.

I start with roasted bones and end with a gorgeous stock.  I find that the most delicious and nourishing stocks are those made from a variety of bones, so plan to save your roast chicken, roast beef, pork, lamb, buffalo and rabbit.

Here’s what else you’ll need:

4 lbs (approximately) of bones (carcass, head, feet, cartilage, antlers, etc)

4 or more quarts cold, filtered water

½ cup vinegar, distilled or raw

2 apples, halved

3 onions, halved

3 celery stalks, halved

3 carrots, halved

Several sprigs of fresh thyme

1 tsp dried green peppercorns, crushed (optional)

1 bunch parsley (optional)

Once your roast has been served, add approximately 4 quarts of water to the roasting pan and scrape the bottom to infuse the drippings into the mix. Toss in any additional bones, heads, feet, etc. and add the remaining ingredients. Be sure that the bones are covered. If not, add more water.

I like to include apples and onions because they impart a sweeter aroma to a stock that might smell gamey otherwise. Vinegar is necessary to draw out the calcium, magnesium and zinc from the bones and render the bone stock more nutritious.

Then, set the pot to simmer for 12-72 hours. Skim off the scum and discard. The pot can remain on the flames for an entire 72 hours or turned off nightly, left at room temperature and reignited in the morning. Once strained, the stock can be frozen.

While it’s still on the stove, this stock can be used as a base for a myriad of soups.  You might find that the stock doesn’t have a particularly appealing aroma but it will taste delicious after it’s strained and used to cook with.

With this base, you can offer “medicine in a bowl” in tandem with the other, family-pleasing meals you serve day after day.

Read Full Post »

What a week at Homeopathy Works! I’m very excited and just as busy preparing for my upcoming webinar system, How to Raise a Drug Free Family.

So, while I’m perfecting this year-long course, I’ll leave you with a brief consideration.

A friend of mine, Liz Pitfield, uses this quote from Wendell Berry on her email stationary.   I like the spirit of it but I can’t help but tinker with it a bit.

This is Wendell Berry’s version:

“People are fed by the food industry, which pays no attention to health, and are healed by the health industry, which pays no attention to food.”

This is my version:

“People are fed by the food industry, which pays no attention to health, and are treated by the health industry, which pays no attention to food and knows little of genuine health.”

Read Full Post »

I love good food.  Even my favorite movies attest to this: Big Night, Chocolat, Julie and Julia. And when it comes to foodstuff, I have

a difficult time getting past the low-fat paradigm.

As far as I’m concerned: fat is where it’s at.

Now, not all fats are the same.  Think of the distinction between a Dunkin’ Donut doughnut and my Sunday, homemade, buttermilk pancakes, blissfully fried in cold-pressed virgin coconut oil, and then drenched in raw spring butter and a splash of local maple syrup from my farmer.   If we only examine one aspect, it becomes apparent which is the superior choice.  Look at the oils. The former choice is fried in months-old soybean or canola oil; the latter is in concert with delectable coconut oil, which has the distinct fragrance of fresh coconuts.  Can there be any comparison?

So how do I rationalize the abundance of saturated fats for my family and me?  I did my homework and this is what I learned.

The notion that saturated fats cause heart disease is not only facile but just plain wrong.  Do you remember the Framingham Heart Study?  Well, if not, you ought to know that it’s the mainstay for the low-fat paradigm advocates. Yet, its hypothesis has been turned on its head.

In hindsight, some 40 years after the study became public, the director of the study confessed that “the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person’s serum cholesterol… we found that the people who ate the most cholesterol, ate the most saturated fat [and] ate the most calories, weighed the least and were the most physically active.”

Can we deduce that arterial sclerosis has little to do with cholesterol and fat consumption? It certainly appears that we can when we consider those telling words from the director of the lipid theorist’s flagship study.

Interestingly, clogged arteries are not choked with saturated fats, but with calcium deposits akin to lime.  This is not what we have imagined all these years.

Instead, we’ve visualized the fats from a fresh, free range, pastured egg fried in extra virgin coconut oil traveling directly from the mouth into the stomach and then straight for the arteries.  It simply isn’t so and there’s plenty of evidence to substantiate this.

Irrespective of the repetitive conventional medical mantra and unsound pop culture advice, we can reconsider the last 40 years of fat phobia to be a wash.

If butter, organic, extra virgin coconut oil, cod liver oil, whole milk, tropical and other saturated fats don’t cause heart disease, then what does?  We know that deficiencies of vitamins A, E and D are one cause.  Where are these vitamins found?  Why, in butter, lard, tropical oils and animal fats…the very same foods we’re advised to eschew!

B vitamin and mineral deficiencies are also contributors to heart disease.  These occur as a result of eating foods of commerce, such as soda, preservatives, additives and enhancers, instead of whole, homemade fare.  Vitamin B happens to be abundant in red meat and in organ meats.

Butter, lard and tropical fats, such as virgin coconut oil,  thanks to their antioxidants, protect us against free radicals and are therefore, preventative against diseases such as cancer, heart disease, depression, infections and reproductive disorders.

Get happy!  Ward off hot flashes, heart pathology, allergies, fatigue, memory loss and winter respiratory infections.  Eat like a true gourmet; include plentiful amounts of butter, organic virgin coconut oil and fresh milk.  Then go outside and take a walk.  Your brain, heart, lungs and even your arteries will thank you for a radiant life.

Read Full Post »

Recently I heard a mom declare, “I wish I had taken my job as a mother more seriously.  My kids might not have the chronic illnesses they suffer from today.”


Preparation for motherhood ought not to be random or casual.  It needs to be faced with the same kind of intent and commitment as getting your PhD.

Understanding how to prepare nutritious meals is key, setting them on the right moral path is paramount and treating their illnesses without detrimental drugs, downright fundamental.

Only a century ago, that’s just what mothers did.  They learned how to treat fever, coughs, injuries, colic and such without bowing to a modern medical paradigm of a synthetic pill for every ill.

Why?  Well, mostly because moms didn’t trust modern medicine.

Do you?

If you embrace medicine of commerce and seek frequent medical procedures, then the information I’m about to present is not for you.

But if you’re like mothers of old or even modern ones, who celebrate their knowledge of intelligent natural health, then read on.

An important place to begin is in knowing how to treat fever. Here’s the rule of thumb when treating a fever….


No aspirin, no Tylenol, no antibiotics.  Why?  Because fever is not an illness, it’s a symptom.  Treating symptoms is what drugs do. And we don’t like that paradigm because drugs don’t get to the root of the problem.  They only eliminate the signs of illness.

“She was convulsing. I was scared and so I had to give her something.”

Even febrile convulsions are nothing to fear in a normal child. In fact, if your child has them and you rush to the hospital, by the time you get there, they’ll have passed. There’s no conventional treatment anyway.  Further, a convulsion is a normal regulatory response which indicates a fast paced fever, not a high one.

“But the fever was already at 105.  I can’t do nothing.”

Brain damage occurs at 107.6 and it is rare indeed when a fever in a child goes beyond 106.  In fact, the higher the fever up to that point, the more capable of self cure.

“But he could barely sleep and it’s hard to watch him suffer.”

Why, certainly fever’s uncomfortable!  So?

Would you suppress vomiting if he had eaten bad chicken?

These are responses required for genuine health.

It is an understood truth of human pathology that fever cures.  In fact, a fever is often employed in uprooting chronic illness.   One of the foundational principles in homeopathy is that chronic illness is often the result of acute illness that has been stifled.

No tinkering with meds.  Just stand back and watch the miracle of the human body find its way to restoration on its own.

In the process, keep your child hydrated. Dehydration is the only true threat accompanying fever. So insist on quality liquids and maintain bed rest.

There are many methods that as a mom, you need to have in your bag of tricks. The most important is how to interpret illness; when to act and when not.

Join me and millions of educated moms who have found that genuine health begins with the comprehension of genuine health principles.

Get your PhD on how to care for your children as though  it is your only assignment in life.

Because it is.

Read Full Post »

I’ve just returned to Buffalo after having spent a fantastic weekend in Chico, California. There was a great turnout for my two-day, intensive seminar on homeopathy and I couldn’t have asked for a more lively, warm and welcoming bunch! There were mothers, grandmothers, chiropractors, nurses, farmers, a truck driver, teachers, and herbalists.  The vendors were interesting and  informed, and the food was out-of-this-world delicious.

My mouth is watering just remembering the beautiful cheesecake and acorn squash soup. All the foods were locally sourced, organically grown and true to Weston A. Price principles. I’d like to send a heartfelt “Thank You!” to Carol Chaffin Albrecht, the chapter leader for the WAPF chapter of Chico-Butte and all the wonderful folks who made my family and me feel welcom and appreciated.

And because I loved  the meal so much, I thought I’d share a recipe I’ve found for the delicious cream of acorn squash soup.  I can’t say that it will be as good as what the talented volunteers prepared, but it’s likely to come in a close second!

You’ll need:

• 2 acorn squashes, halved and seeded •   1 medium onion,  cut in half •  6 tbsp. unsalted butter • 1/4 c. flour (which can be coconut flour or gluten free,  if necessary)  • 5 c. bone stock • 1 c.raw heavy cream • Celtic Sea Salt to taste • Freshly ground black pepper to taste •

Here’s what you do:   On a buttered surface of a Dutch oven , bake the squash and onion until soft. Scoop out the meat from the squash and discard the skin. Put the squash back in  the Dutch oven, add  the stock and bring to a boil. Reduce the heat and simmer for about 10 minutes. Add raw cream, and salt and pepper to taste. Continue stirring until just heated through.

Man, oh man…….Chico I’m coming back!

Read Full Post »

Cell salts are integrated into the building my sons used to construct. As they grew older, I'd leave it up to them to take their 4 pills while playing with Lego's.

I’d like to thank The Healthy Home Economist for first sharing the following post with her readers. Now, I’m glad to share it with you, too.


The quality of the teeth represents the status of the bone structure of the body.

Therefore, it’s important that the teeth be sound. If they are, the bones will be reliable, too.

Sometimes, parents are concerned when their child’s teeth show frequent and large cavities in spite of a  nutrient dense diet.

This is rare when children are raised on raw milk, saturated fats and bone stocks but it indeed can occur in children who have certain predisposing DNA.

In this case,  working with a credentialed homeopath would be in order; however, if the caries are not of a particularly worrisome level, much can be done to remedy the problem at home.

It generally takes a good amount of time, however Calc phos 6x and Calc fluor 12x taken thrice daily, for many months has been shown to strengthen and aid in the growth and integrity children’s teeth.

These two remedies make a great combination since Calc phos “is concerned with formation of bone and teeth and [is] an important remedy for children”; Calc fluor “is found in the surface of bones and in the enamel of teeth.”[1]

But that’s not all.  They’re specific for growth in general and it’s not uncommon to see children who have problems with their teeth display other growth issues.

Lovely!  That means that with these two remedies, we can address the entire child.

Isn’t that what homeopathy is about?

When my children were growing, I had them take Calc phos and Calc fluor on a daily basis in spite of the fact that they were raised on raw milk bone stocks and saturated fats.

During these years, it appeared that two of our boys’ teeth were growing in a crooked fashion.  In fact, I’m sure that if we hadn’t chosen our holistic dentist, we  might have been pressured to consider dental  braces.

Instead, I believed that as they grew, their teeth would grow and straighten accordingly.

That’s exactly what happened.

A simple technique for administering these remedies is to add them directly to jugs of milk.  In one gallon of milk, add 10 or so  pills of each, stir and the job is complete. As your children ingest their milk throughout the day, they’ll get these two remedies in each sip.

Now, our boys have fine, strong and straight teeth without the “aid” of orthodontia.

We saved ourselves not only thousands of dollars, but more importantly,  allowed their bodies to complete the work of bone alignment on their own….with a little help from nutrient dense foods and our beloved homeopathic remedies.

[1] Chapman, J.B. The Biochemic Handbook. St. Louis, Missouri: Formur, Inc. Publishers. 1994.12-13

This is an excerpt from my upcoming system, “How to Raise a Drug Free Family”, which I’ll be using to teach my first year-long webinar course for mothers and others. Stay tuned for the latest updates!

Read Full Post »

Older Posts »

%d bloggers like this: