Letters, Fall 2013

PALEO COMMENTS

I was offended and turned off by Sally Fallon’s recent editorial discussing the paleo diet. Her description of the paleo diet is inexcusably inaccurate. I became a member of WAPF because of encouragement by many leaders within the paleo movement. And I’m quite sure that I’m not the only one! WAPF has benefited greatly from all the exposure the paleo movement has given them and I’m hoping that there will be a public apology from WAPF.

I don’t understand why Sally Fallon wants to create divisiveness between the communities, but it’s apparent that she does. Instead of picking on a sister movement that also represents a nutrient-dense, whole food diet, isn’t there enough work to be done with the vast majority that follow a standard American diet? It is irresponsible for the leader of WAPF, a public figure that many people look up to, to make such statements about the paleo diet without first doing her research. Anyone can get on the Internet, do a little research, and quickly come to the conclusion that the modern paleo movement (not Loren Cordain’s “paleo”) is different from how Sally described it.

The most offensive part of the editorial are her comments about feeding children a paleo diet. First, how dare Sally judge people for feeding their children a healthy, balanced, and nutrient-dense diet. Second, I just don’t get her point─I never feel deprived on a paleo diet and I’m sure that children that follow paleo don’t either. For many people (adults and children) on a paleo diet, there are good reasons that they are excluding the whole milk, sourdough bread and baked beans. With WAPF, you are still saying “No, you can’t” to the standard American diet. It is all in how you frame the choices available.

Overall, this is very disappointing. I frequently refer clients to your website and encourage them to become members. If there is no acknowledgment from other leaders in the organization about this misstep, I won’t be renewing my membership next year and I won’t be referencing your organization as a resource.

Name withheld

Editor’s Response: If someone new to the paleo diet does an Internet search, the main websites they get first are the Wikipedia entry on the paleo diet, Loren Cordain’s website and Robb Wolf’s website. All three emphasize lean meat as a distinguishing feature of the paleo diet. The lively debate in the paleo community on this basic premise will not be obvious to someone doing a preliminary Internet search. It is very dangerous to eat lean meat, especially in the context of a diet that contains little or no carbohydrate. WAPF is concerned that many people are adopting a paleo diet thinking that it follows WAPF recommendations, and we feel that is is our responsibility to point out the differences between the two diets. The blanket recommendation to avoid all dairy, grains, legumes and carbohydrates is also a concern. Of course, if you are intolerant of any of these foods, they are best avoided—the WAPF dietary guidelines allow this flexibility. For a review of Robb Wolf’s book, The Paleo Solution, see page 58. For more comments on the paleo diet, read on.

PALEO COMPLAINTS

I am happy to see the subject of the paleo diet brought up. I’ve done two different years of fairly strict paleo. It didn’t work out for me either year and, in fact, I spun out of it both times with horrible cravings for carbs. A similar thing has happened to friends who were admirably strict with the Robb Wolf program.

We now know from epigenetics that genetic change can occur in one generation, so metabolic changes do not have to occur after millions of years, and evolutionary change can be documented in generational increments, so isn’t the entire premise of the paleo diet obsolete? Or, better said, wrong?

How can you declare foods that are staples for some cultures to be bad for human beings? These paleo-banned staples would include corn (Mexico), beans (Mexico and all over the world), potatoes (Ireland and South America), and grains (almost everywhere).

As recently as a year ago, Wolf would tell you that a paleo diet “works for everyone.” Then he and Chris Kresser admitted that about 30 percent of those who adopt the paleo diet do not do well on it. Now they are marketing a gimmick called the Paleologix Total Transformation Program, with all sorts of charts and meal plans. I fail to see how this will correct the basic shortcomings of the diet.

Also, none of the paleo teachers I’ve followed or talked to exhibit the simplest levels of holistic nutrition and holistic health insight. They have never internalized it, and they lay out some real clinkers when it comes to understanding why natural foods are healthy and processed versions may not be healthy. Plus, they think that only cranks wouldn’t use a microwave! Their take on pastured foods―good if you can afford it—misses the point completely.

Allan Balliett, Fresh and Local CSA
Shepardstown, West Virginia

THE GIFT OF GRAINS

Regarding the debate on the paleo diet, I would like to share a story with you. I am extremely sensitive to gluten, no doubt because I was introduced to extruded grains as an infant, and also because for a period of my life I consumed a lot of whole wheat bagels without any cream cheese or butter on them. It is difficult to live in this society unable to consume wheat—you have to be so careful in restaurants, always asking whether something has wheat in it. I have to be a real pill when we eat at friends’ houses. And I just plain miss some wonderful foods that contain wheat.

When I got pregnant, I was determined that my child would not follow in my path and have to live his life with a wheat intolerance. So I followed the WAPF principles, eating lots of butter and other good fats, eating liver, taking cod liver oil and drinking raw milk throughout my pregnancy and breastfeeding. My son’s first foods were egg yolk and liver; he gets his cod liver oil every day; and he drinks only raw milk. All these foods help build a strong, impervious gut. In addition, I withheld all grains to the age of one and one-half.

I can announce with great joy that my son tolerates all grains—he loves his soaked oatmeal, brown rice cooked in broth and sourdough bread. And there is no danger if he occasionally eats some improperly prepared wheat, as when we go to a restaurant or he visits friends. So he can live in this world fully enjoying all foods. I don’t always have to say no to him about what he eats.

The interesting thing is that I don’t have to say no about junk food either. He is just not interested in it. Recently he went to a birthday party where they had a horrible cake with icing colored with food dye. He immediately announced, “I don’t like cake.” But a piece was forced on him. I stood back and watched. He took a couple of bites and then pushed it away, announcing once more, “I don’t like cake.”

Thank you WAPF for providing the dietary guidelines that result in truly healthy children, children who can live fully in the world without being tempted by its excesses.

Susan Gregory
Alameda, California

PALEO MYTHS

Your remarks on paleo versus an inclusive, nutrient-dense WAP-based diet were spot on, well analyzed, accurate, honest and much needed. There is this myth out there about what comprises the “real” Mediterranean diet, then there are all these “paleo” myths floating about, and in balance lies the health of our children. Faddishness is bad for children’s health. Period. Especially low-grain or no-grain, which may be fine for immuno-compromised adults (or children) who have eaten a Standard American CAFO diet in their early lives, or been prescribed toxic meds, or been near intense pollution, but it is not a remedy that should be applied to someone who is not sick, has generally cooked and eaten foods made of high quality ingredients, and whose system is not wrecked with prior abuses from exactly these types of diets―accompanied of course by the ubiquitous array of supplements touted under the banner of “paleo”’ (those nasty protein shakes come to mind).

WAPF, on the other hand, has stressed the importance of cooking real food, without supplementation shortcuts. Although I know there are lots of paleo cookbooks out there, I get the impression that the main paleo writers aren’t familiar with the basics of cooking and really don’t want to be bothered with it.

When you stand for something, you cannot keep changing the underlying precepts, because if you have to do that, you really are not standing up for that something.

I have followed the paleo movement and have noted what used to be the earlier paleo movement has undergone a subtle but incontrovertible shift into a wiser WAPF-style diet, as it has moved away from unsaturated oils, lean meats and no carbs towards a more balanced, and high quality diet based on real food, food uncontaminated by hormones, antibiotics and destructive processing. Responsible in a big way for bringing about this shift in thinking is the massive amount of educational material posted for free on the WAPF site, and also the evangelical efforts of bloggers such as Dr. Chris Masterjohn, and a couple of doctors in Scandinavia. A lot of the paleo folks discovered the deficiencies in their diet the hard way, via first-hand experimentation on their own bodies, with these very same diets, and consequently amended what now comes to be defined as “new paleo.” So paleo is, in a sense, what you want it to be. Paleo folks of recent years have, in point of fact, come pretty close to the nutrient-dense eating concept of a WAP diet.

The big difference I see is this: WAPF has espoused a constant way of eating and thinking about health from day one, with steadfastness, without backpedaling and with the resolve that comes from deep knowledge, a lot of digging through abstruse research, with an understanding of the conflicts between food, pharma, healthcare and human health. If folks were truly honest, they would acknowledge this debt to WAPF. I do. I was engaged in an extremely faddish diet until it hurt me so badly I was forced to realize I was doing it all wrong. I then did not quietly change my diet and call my new diet by the same old name. Rather, I acknowledged the shortcoming in my thinking and moved on. Paleo folks who have adopted WAPF principles should not be calling their diet by the name paleo.

I also especially admire the work of the WAPF local chapters in hooking up individuals to good sources of food, in helping to build a real economy, a viable community and in educating all the stakeholders along the way into seeing how interconnected we all are.

Sushama Gokhale
Larkspur, California

A NEED FOR GRAINS

I was deeply inspired by the mythbuster article from the Summer 2013 issue of Wise Traditions. I joined the WAPF many years ago because I fell in love with the simple message of returning to a traditional diet based on whole, real food. I learned how to be a better cook, how to prepare grains, legumes, seeds and nuts properly, the value of grass-based farming, and the importance of fat-soluble nutrients.

I fully understand that many people feel better and live healthier lives on a low-carbohydrate or low-grain diet; however, I was particularly relieved to read your article as I have felt discouraged for quite a while due to the misconception that the WAPF is all about low-carb, high-protein. Over the years, I read books written by WAPF-friendly doctors who wrote about the dangers of grains and the value of low-carb diets. I tried desperately to follow a low-grain diet, a no-grain diet, a full GAPS diet, and a high-protein diet. All had a terrible effect on me. During this time, I became pre-diabetic and was trembling all the time. I suffered from depression, I had acid reflux, pains in my legs, and I was awake in the middle of the night with uncontrollable muscle twitching and spasms. I suspected I was hypoglycemic and that my body needed grains to be healthy, but unfortunately I ignored my gut feeling, trusting the “experts” over my own intuition. A couple of doctors told me I needed to cut the carbs even further. One doctor suggested I was having muscle problems due to toxins in my nerves. Another suggested I go on a temporary course of a pharmaceutical drug to lower my blood sugar while following a very low-carb diet! I was at my wits’ end!

Thankfully, I met Matt Stone at the WAPF conference in Dallas in November, 2011. It was through him that I understood I had become a near diabetic due to the lack of natural sugars in my diet. It was creating a lot of stress for my body. By adding grains and natural sugars such as raw honey, Rapadura and pure maple syrup to my diet, I was able to heal acid reflux, leg pains, feelings of depression, and my HbA1c (blood sugar measurement) returned to normal. I realize eating starches and grains is not for everyone! People are very different! Still, it bothered me that some (not all) WAPF members who practice nutrition said that I have an addiction to grains! Or, that I needed to retrain my body to be a fat burner instead of a carb burner! It was the words of Price himself in his letter to his nieces and nephews that helped me get through this whole process:

“The basic foods should be the entire grain such as whole wheat, rye or oats, whole wheat and rye breads, wheat and oat cereals, oat-cake, dairy products, including milk and cheese, which should be used liberally, and marine foods. All marine or sea foods, both fresh and salt water, are high in minerals and constitute one of the very best foods you could eat. Canned fish such as sardines, tuna or salmon are all excellent; also fresh seafood such as oysters, halibut, haddock, etc. The protein requirement can be provided each day in one egg or a piece of meat equivalent to the bulk of one egg a day. The meals can be amply modified and varied with vegetables, raw and cooked, the best of the cooked vegetables being lentils used as a soup. The cooked vegetables are cauliflower, Brussels sprouts, asparagus tips and celery. Lettuce is the best of the raw vegetables.”

I support all diets based on real, whole foods and I recognize everyone’s need for individuality where diet is concerned, yet it’s disheartening when some folks dismiss any one food category as bad or unnecessary for all people. I don’t think that’s what Dr. Price did, and I appreciate the fact that the WAPF is maintaining its focus on a diet that includes as many types of whole foods as possible.

Alana Sugar
Springfield, Virginia

MYCOPLASMAS

I noticed that the conference is about curing the uncurable. A little over a year ago, I was diagnosed with severe crippling rheumatoid arthritis and was told that if I didn’t do the standard treatment I’d be in a wheelchair in about five years. All second opinions told me the same thing, but I refused to believe it. My condition had come on in only a few weeks, and I had recently had contact with someone who had lots of pain, swollen joints and both knees replaced, as well as toenail fungus more extreme than I had seen before. It just seemed contagious to me.

I followed the late Dr. Thomas McPherson Brown’s protocol of very low doses of tetracycline (bought off Ebay, and the type for aquariums) every other day for about a year, and I am totally back to my old healthy self, farming again. I didn’t change my diet since I was already living the WAPF lifestyle.

Dr. Brown’s theory is that all arthritis is caused by mycoplasmas inside the cells in our joints and the pain is caused by their toxins. We all accumulate mycoplasmas over our lifetimes and I believe all chronic disease involves them. Mycoplasmas are an evolutionary intracellular parasite. Temporary vegan diets or severe calorie restriction can eliminate symptoms by starving the mycoplasmas of glucose, so that is why so many people have relief with that.

Tetracycline is produced by the streptomyces bacteria, which are naturally found in healthy wooded environments, and maybe should be part of our natural gut and body flora. I have made teas from plants in the woods that taste just like the tetracycline I bought, so maybe there’s a connection.

The whole mycoplasma science is just left out of medicine. Our species has mycoplasmas, and the more we feed them, the more they take over our bodies. Even the plaques in arteries are made from micro-organisms like diatoms. It’s the terrain, but the terrain either supports micro-organisms that all work together to create a “human” or the terrain gets out of balance and taken over by mutinous micro-organisms which can reach a critical mass and communicate with each other, as described by the bacteria whisperer, Bonnie Bassler. Very low doses of tetracycline over a long period of time doesn’t kill all the weak bacteria thereby creating super bugs, it just nudges things back into balance so the immune system can function like it should.

Mycoplasmas are very slow growing, unlike our white cells. So, an antibiotic that interferes with protein production actually favors our immune cells over the mycoplasmas that have no cell wall and live inside our cells. Antibiotics that work by interfering with the cell wall selectively inhibit the mycoplasmas over our immune cells.

Laura Livingston, Chapter Leader,
Blue Hill Peninsula, Brooksville, Maine

SLOW FOOD IN IRELAND

I just returned from a two week trip around Ireland and although I need a fairly strict diet at home to feel well, in Ireland I ate and drank whatever I pleased. The diet is very heavy on the bread and potatoes; I drank beer too, but not too much. I actually lost a couple of pounds! It was probably the miles we walked―over eighty miles in two weeks. I also had no gut issues, no heartburn, no GERD, no digestive woes. This could be from my really good preparatory eating before we went―lots of homemade yogurt, beet kvass, kraut and yogurt whey. We also consume lots of bone stock at home, so our guts were well prepared for the likes of all that soda bread and those luscious scones.

I was thrilled to find the slow food movement has taken hold there and really good chefs are popping up all over. I even got to talk briefly with one. There’s a lot of good traditional food there, but alas, a lot of processed junk and loads of sugary things. They do love their sugar, especially in Northern Ireland, which is part of the UK. They also have an obesity rate of over 61 percent among adults and I think it was around 35 percent for children, and they are concerned. They too are proposing better food for their schools. I contacted the Dublin WAPF before I went and they steered me to a couple of good food places for dinner and shopping. Really fresh, local produce is hard to come by, most is imported and has to be. They are having a very cold spring and crop failures of grain.

The WAPF chapter leader told me that raw milk is not illegal, but very difficult to source. Thousands and thousands of happy sheep, cattle and dairy cows can be seen chowing down on all that green Irish grass. Their local artisanal cheeses are really coming into their own. So, it is a myth that is now broken. Yes, they have good food in Ireland, and no, the beer is not warm!

Selena Hoffman
Providence, Rhode Island

RAW MILK IN SPAIN

I have been working very hard during the last few weeks, on my own campaign for educating people about real milk in Spain; people here are still extremely scared of drinking unpasteurized milk and know very little, if anything, about it.

After my first article there has been an incredible movement which I am ever so happy about. There is only one raw milk producer in Spain. I speak with him on a weekly basis, and not too long ago he was worried about having to close his business due to reduced customers. He is now hopeful about being able to continue with the amazing work that he does. In the week after my first article on raw milk was published he was selling nearly five hundred extra liters of real milk!! Before this, he was not getting out much more than fifty liters per week, if that.

It is certainly a lot of work, but absolutely wonderful and so rewarding being able to support one of the few farmers who is doing things so well in this country. I am also organizing a list of people in different parts of the country who are interested in raw milk orders, so that they can get together and form small consumer groups to make it easier for them to be able to purchase real milk, and also to get to know each other in their cities.

I will be publishing a lot more information on raw milk, as well as teaching people to make their own homemade raw milk yogurts, clabbered milk, cheese, kefir, etc.

Eva Muerde La Manzana
Spain

AGENDA 21

Heike Eubanks missed the whole point of my article about UN Agenda 21 (Spring 2013). UN Agenda 21 is being implemented piecemeal, at the local level by undiscerning cities and counties that have been changing zoning laws to drive people out of rural areas, deliberately forcing people into cities, and making things especially difficult for farmers. In places where farmers and ranchers have been driven off their land by these dictates, their constitutional rights have been trampled, and our national sovereignty is threatened by this forty-chapter blueprint for population control. That is why a bipartisan movement has sprung up against it.

I never said Agenda 21 had been ratified by Congress, or signed by the President, but it certainly is no “conspiracy theory” that this collectivist, anti-private property rights agenda is being implemented at the local level in a growing number of cities and counties across America, (and around the world), which are unwittingly influenced through membership in ICLEI, the International Council on Local Environmental Initiatives.

The UN has formally declared both “farming” and “ranching” to be “unsustainable.” (See http://www.freedomadvocates.org/articles/sustainable_ development/what_is_%22unsu stainable%22%3F_2003022414/.) This poses an obvious threat to the future existence of pasture-based farmers and members of the Weston A. Price Foundation, especially as our national sovereignty is continuously eroded in other ways.

This is why a growing number of American cities and counties have been quitting membership in ICLEI; it’s the reason the Alabama legislature has formally banned the State from all participation in the implementation of UN Agenda 21 (http://www.thenewamerican.com/tech/environment/item/11592-alabamaadopts- first-official-state-ban-on-unagenda- 21).

As the first person in the world to blow the whistle on the UN Codex international threat to health freedom, I am acutely aware of all aspects of international trade, of threats posed by the WTO and other trade agreements, but it is no “theory” that UN Agenda 21 poses a threat to farmers and ranchers. Talk to horse farmer Rene Holaday, author of The Perils of Sustainable Development, and ask her about her experience with the state of Washington’s Department of Ecology, which almost seized her ranch due to zoning changes caused by UN Agenda 21. See my article on Kimberly Hartke’s blog which goes into a lot more depth on the issue of UN Agenda 21 (http://hartkeisonline.com/2012/12/04/ chemtrails-conspiracy-educate-yourself/).

John Hammell, WAPF Chapter Leader President, International Advocates for Health Freedom
Point Roberts, Washington

MY HEALTH BIBLE

I’m writing to thank the Weston Price Foundation for their valuable information. In the past I have read hundreds of books on nutrition and despite keeping religiously to the Heart Foundation guidelines, I had very low energy levels, struggled with gaining weight, always felt hungry, and suffered from bad gum disease. The dentist said I would lose my teeth before long. Knowing these problems had to be diet-related, I started to research diet again with a more open mind and Googled “the benefits of saturated fats.” This finally led me to the Weston A. Price Foundation website, and it all made sense to me. Eat like traditional people eat! It’s funny that I had been doing that with my dog and cats for the last five years, feeding them a diet of raw meat and bones, and their health was fabulous. It hadn’t occurred to me to do the same for myself.

My energy levels now are awesome, I’m feeling physically satisfied so I don’t want to eat quite as much, and my gum disease is a thing of the past. Even my dentist was impressed. I no longer have inflamed, sore and swollen gums. I know my teeth will last me now for the next forty years or more. I feel better than I have in years. And the food tastes better too!

I try to speak to people about my diet and the Weston A. Price Foundation but they look at me like I’m a nutter. They can’t get over the notion that saturated fats are bad. People are so indoctrinated with this way of thinking. They won’t even be opened-minded about it. I’m a bit careful now how I share, and I just explain that I don’t eat processed food. Telling them that saturated fats are fine and healthy seems too much to handle for some. They think I’m heading for heart disease because of the nice wad of butter on my eggs at lunch. Little do they know!

Whenever I want information on health I look it up on the Weston A. Price Foundation website. This is my health bible now. It provides all the information that I need to be healthy. I will remain a member forever.

Michelle Cox
Patumahoe, New Zealand

IODINE RICHNESS

A Polish gentleman recently brought to me a sampling of traditional Maori kai (food), including some kina (sea urchins) which the Maori I knew down country used to eat even when I was growing up in the seventies. He loves them and dives for them from time to time.

I tasted about a teaspoon of the roe―it was bright orangey yellow and smelled of Lugol’s Iodine. Once upon the tongue, it was the most intensely flavored food that I’ve ever tasted―super rich in iodine obviously evidenced by the color and smell, but oh, so good for you, I would imagine.

According to my Polish friend, the roe can vary enormously in color from area to area―some areas produce deep burgundy roe, others a pale rose color but fortunately what he brought was so orange yellow that the penny dropped showing me how much iodine these people traditionally used to consume. No wonder weight and hormonal issues abound today when we are not getting nutrient-dense food like sea urchin roe!

Caroline Marshall, Chapter Leader
Auckland, South & East, New Zealand

RUBBISH

I grew up on milk straight from the cow, warm and creamy, and was as fit as a fiddle until the age of sixty-six. But since then the milk has tasted like water. Now at seventy-seven years old, I am full of painful arthritis and other ailments.The terrible rubbish that is now put in our foods is also a contributor to bad health. Younger people are dying today because they did not get good wholesome foods when growing up, and I am a firm believer that it is all because of greedy companies producing rubbish.

Mrs. J.A.Juliff
United Kingdom

PORK STUDY

I have been following with interest the articles concerning live blood cell analysis in the pork study. I can help your readers understand why the blood clumps following eating improperly prepared pork.

The integrity of the red blood cells is maintained when the red blood cells are coated with anions (negative charge); they begin to clump as the cations increase in solution and neutralize the negative charge on the red blood cells. Pork is highly cationic but most enzymes (as would be found in sauerkraut) are anionic and vinegar is also anionic. Therefore, your sauerkraut and vinegar are protecting the red blood cells from the cationic buildup of the pork.

This job of maintaining the anioniccationic balance is primarily the role of the kidney, but to accomplish this the person must be well hydrated. Almost all foods are cationic in nature (lemons are a notable execption, being anionic). Pork, shellfish and catfish are highly cationic foods. This is the reason why the Atkins diet did lower cholesterol but was not so good for heart disease because of its high cationic balance, which would cause an increase in blood viscosity. In the laboratory this can easily be measured by putting a probe in urine and measuring the conductivity of the urine; normal is between 5 to 15 millisiemens.

John Kule, MD
Aiken, South Carolina

Editor’s Response: This interesting letter would explain why we find sour drinks, such as kombucha, wine, or even water with a squeeze of lemon so refreshing with meals.

GEORGE WASHINGTON CARVER

Last summer our family visited Tuskegee, Alabama and toured the George Washington Carver Museum. While in the gift shop I picked up three booklets written by Dr. Carver when he worked with the Tuskegee Institute’s Agriculture Experiment Station. I was reading through one from November 1936, which was all about sweet potatoes, their cultivation, uses and recipes.

I came across instructions on how to make compost fertilizers from two loads of leaves and muck (muck is simply the rich earth from the swamp) which are spread out in a pen. One load of barnyard manure is spread over this. Readers were advised to “begin your compost heap now; do not delay; let every spare moment be put in the woods raking up leaves or in the swamps piling up muck.” We are told doing this “will pay you many times in the increased yield of crops.”

Earlier sections bemoan the “leachy” nature of the soils at the station there in east Alabama, saying that it was prone to washing away. What grabbed my attention was the paragraph detailing the results from using the leaf and muck compost at the Experiment Station: “Three acres of our experimental farm has had no commercial fertilizer put upon it for fifteen years. The land has been continually cropped, but has increased in fertility every year, both physically and chemically, on no other fertilizer than muck compost and the proper rotation of crops. This year two hundred fifteen bushels of sweet potatoes were made per acre, with no other fertilizer than the above compost.”

Dr. Carver is well known for finding hundreds of uses for the peanut, but this booklet shows his creativity didn’t stop with peanut butter as it contains dozens of creative uses for sweet potatoes, including over forty recipes. One for sweet potato croquettes caught my eye. You’d never see a recipe like this in a modern publication from the USDA Ag Extention Service! It calls for two cups of cooked mashed sweet potato to be combined with two egg yolks, formed into croquettes and rolled in more egg and bread crumbs, then fried “in hot lard to amber color. Serve on napkins.”

Lee Burdett
Altamonte Springs, Florida

DIET AND JAW SHAPE

I am friends with a woman who chose to assist a young couple, both drug users, who died over the course of a year. The autopsies revealed drug overdoses. The parents had darling twins— they were age seven months when the mother died and my friend got involved caring for them. My friend was able to provide them with a good Christian home and nourishing Weston A. Price foods, and eventually adopted them. Both girls were cute, but they had terrible teeth and jaws.

Recently, I took them all to our pool―the girls are now five years old, very sturdy, tall and strong and on the top end of the growth chart, rather than the bottom, and scrawny and sickly, when my friend first got them. They are also very bright, whereas before they were developmentally delayed.

But here is the strange thing. I looked at their mouths and said, “Is it just me, or are the girls’ jaws broader now and their teeth are straight and even?” Yep, as impossible as this sounds, both girls now look like Weston A. Price babies! My friend has been giving them high-vitamin butter oil and fermented cod liver oil since they were seven months. She began feeding them with egg yolks, raw butter (which they licked from the spoon), liver and raw Jersey milk. When they feel sick they even ask for the “burning” medicine, which is what they call the cod liver oil.

Thought I would share this, as there could be hope for babies who did not receive the best of care in utero!

Susan Avery
Parker, Colorado

NATURAL MAGNESIUM

It seems that citric acid is everywhere these days, even in nutritional supplements. I was taking the Natural Calm magnesium powder for many years and recently noticed that citric acid is a non-medical ingredient of this product. Maybe that has something to do with my migraines?

As Jack Samuels wrote in the Summer 2000 issue of your publication, citric acid is everywhere and it is becoming increasingly difficult to stay MSG-free since for many people, citric acid acts just like MSG.

Please advise your readers that they must read the labels on their supplements carefully to avoid this most noxious chemical, which passes the bloodbrain barrier. As WAPF has always said, it is best to get one’s nutrients from food. In the case of magnesium, I will go back to drinking raw milk, eating raw kefir and eating Brazil nuts. All of these foods are loaded with magnesium.

Julia Hattori
Toronto, Canada

 

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