Category Archives: Basics

Nutrition: The Anti-Aging Factor

Due to increasing gains in life expectancy, by 2025 the number of people aged sixty-five and over will comprise 29 percent of the U.S. population. As a consequence of aging, the typical chronic diseases of the body and brain such as cardiovascular disease, cancer, hypertension, and Alzheimer’s disease (AD) will claim more and more preciousContinue Reading

The USDA’s Pyramid Scheme

We Need a New Way to Define “Healthy” Presentation at the Weston A. Price Foundation press conference on the USDA Dietary Guidelines, February 14, 2011. I am a PhD candidate in Nutrition Epidemiology at the University of North Carolina. I represent the Healthy Nation Coalition, a public health advocacy group dedicated to changing our definitionContinue Reading

Bitters: the Revival of a Forgotten Flavor

Of all the flavors to grace our palate, there is perhaps none as fascinating as that of bitterness. It is a flavor that is universally despised—used linguistically to characterize pain, harshness and things that are extremely difficult to bear.1 Yet, it is also a flavor used in cultures the world over to strengthen digestion, cleanseContinue Reading

Comments on the USDA Dietary Guidelines

SUMMARY Current USDA dietary guidelines are based on the flawed notion that cholesterol and saturated fat are unhealthy. They are unrealistic, unworkable, unscientific and impractical; they have resulted in widespread nutrient deficiencies and contributed to a proliferation of obesity and degenerative disease, including problems with growth, behavior and learning in children. The US government isContinue Reading

Bearers of the Cross: Crucifers in the Context of Traditional Diets and Modern Science

Contents Article Summary Main Article Crucifers in History The Dark Side of Crucifers: Goitrogens The Dark Side of Crucifers: Nitriles Cooking, Fermentation and Other Processing Crucifers and Cancer Crucifers in Primitive Diets Sidebars Summary of Toxins from Crucifers Glucosinolates and Processing: A Closer Look The Effects of Agriculture on the Glucosinolate Content of Crucifers CruciferousContinue Reading

The Right Price

Interpreting the Work of Dr. Weston A. Price “I am deeply interested not only in your health individually but in the efficiency and welfare of your families. It is particularly important in these times of industrial and financial stress, that children shall not suffer defects which may mark and handicap them for their entire life.”Continue Reading

Complexity and Food

Complexity as a theory for how systems work and maintain stability is a popular topic today in many fields, including physics, chemistry and mathematics. These concepts have even entered the popular consciousness, with references to it in such films as Jurassic Park. The various theories about complexity also have validity in the area of dietContinue Reading

How We Eat: Food Journals of the Weston A. Price Foundation Board of Directors

Note: Values for Board member diets were calculated using the program posted at http://147.208.9.133/default.asp. Many of the items we normally eat were not included in this USDA database so we made the best possible substitutions (vinegar for lacto-fermented beverages, raw vegetables for lacto-fermented vegetables, vegetable oil for cod liver oil, etc.). Sally Fallon Day 1Continue Reading

Adventures in Macro-Nutrient Land

When Alice fell down the rabbit hole, she found herself in a bewildering world where magic potions made her grow large or small, where school masters taught reeling and writhing and where tea parties lasted all day long. Should Alice suddenly develop an interest in nutrition today and begin to read popular books on theContinue Reading

Myths & Truths About Nutrition

Read this article in: French | German | Japanese | Russian | Spanish Myth: Heart disease in America is caused by consumption of cholesterol and saturated fat from animal products. Truth: During the period of rapid increase in heart disease (1920-1960), American consumption of animal fats declined but consumption of hydrogenated and industrially processed vegetableContinue Reading

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