Show Notes

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Notes for podcast episodes:

#53 Make mead like a Viking, Jereme Zimmerman

Jereme Zimmerman is a homesteader and the author of “Make mead like a Viking.” In today’s episode he unlocks the brewing secrets of the ancient Norse and explains how home-brewing mead can be not only simple, but fun. You’ll learn lots about this unique fermented drink and Jeremy’s own story about he got into this natural, homesteading lifestyle.

There are health benefits related to making your ferments, of course. The active enzymes and probiotics in the food are great for gut health. Antioxidants are cancer-fighting agents. And our immune system gets boosts from all of the above. But there is more still. Making mead (and other fermented foods) requires cooperating with nature, and adds a sense of beauty and mystery and community to our lives.

In today’s episode, Jereme touches on:
–    the definition of mead (basically a fermented drink made of honey and spring water)
–    describes how simple it is to ferment
–    what made him a homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking”
–    his childhood on a goat farm in Kentucky
–    when he first learned about mead
–    how he discovered Norse mythology and learned the story of how mead went from their gods to people
–    discusses the importance of raw/real honey as the starting point for mead (it is a natural antibiotic, & has healing properties)
–    explains the fermentation process and how it magnifies the properties of the honey
–    how you can toy with the recipe by aging mead and adding spices
–    how it can be made in 30 days to take to holiday parties – spiced mead
–    the alcohol content of mead
–    why he considers himself a “modern homesteader”
–    how he noticed improved digestion upon including more fermented foods in his diet
–    why homemade is better than store-bought even if it’s labeled “probiotic-rich”’
–    how to avoid mistakes when making mead
–    why “wild yeast” is your friend
–    how to transfer mead to the right environment so it doesn’t turn into vinegar
–    how part of the fun of fermenting is the lifestyle you become a part of
–    the purpose of an air lock (keeping outside air out and letting the CO2 escape to avoid explosions)
–    what baby steps he recommends to begin fermenting

Resources: Jereme’s website and blog – jereme-zimmerman.com
“Make mead like a Viking” by Jereme Zimmerman

# 52 – Practical tips for parents, Kelly Moeggenborg

Tired of food battles and complaints at the dinner table? Do you worry that your kids not getting enough of the good stuff? Does your idea of whipping up a quick meal include a visit to the neighborhood fast food restaurant? Kelly Moeggenborg has been there and done that. Today, she has tips to help you transition your family to a more nutrient-dense, real food diet. She also has practical suggestions that will save you both time and money. Kelly understands the challenges parents face because she is still in the trenches herself. This is one reason she launched the “Kelly the Kitchen Kop” blog in 2008; she wanted to build a community where people could exchange ideas about how to best overcome poor dietary patterns. You will enjoy learning from all she has gleaned over the years and will most certainly walk away with a tip or two that you can apply immediately that will improve your own health and that of your family.

Kelly discusses:
–    dealing with her own son who was a typical “terrible two”
–    how her son’s behavior changed when she switched to real food
–    how her own weight loss plan led her to WAPF and the Wise Traditions diet
–    how she had digestive issues that she thought were simply “normal”
–    how eager she is to help others find how to save money and time while cooking real food
–    tips for keeping meals simple
–    what organic foods you can find at bulk stores (pastured butter, organic catsup, etc.)
–    how she came up with the blog name Kelly the kitchen kop
–    ideas from readers on how to get kids to love real food
–    Kelly’s own ideas, which include involving them in meal planning and cooking
–    how to swap out bad ingredients for good ingredients when cooking, and how to teach kids to do the same
–    the satisfying nature of real food – its good taste and its affect on mood
–    how trial and error has helped her own cooking skills improve
–    how her kids’ palate has changed over time
–    how Kelly deals with “forbidden” foods (hint: she doesn’t really have any, so as not to alienate her kids)
–    what you can learn from “food flops”
–    how to avoid food battles
–    how to help kids wean off junk food
–    the clean sweep she made in the kitchen when she realized the kind of food she was serving her family
–    the importance of getting on the same page as your spouse
–    the French technique for helping children develop a varied palate
–    her most important tip for transitioning to real food (hint: it has to do with cooking at home)

Resources:
Kelly’s blog – http://kellythekitchenkop.com
Real food for Rookies” by Kelly Moeggenborg
For the free printables Kelly mentioned, sign up for her newsletter here: http://kellythekitchenkop.com/Free/

#51 Will Harris – Farming as it should be

Will Harris is a farmer with a heart the size of Georgia! (I would say Texas but I got to spend time with him on his farm in Georgia last week, so Georgia, it is!) He was trained to be an industrial farmer, as his father was, but his conscience got the better of him. In 1995, he decided to turn the farm around and return to farming the land as his great-grandfather had, some 150 years ago. He eschewed antibiotics and hormones for the cattle; he left behind the pesticides and chemical fertilizers for the land. Now he sleeps better at night and has a thriving eco-system of a farm!

The benefits extend far and wide. He discusses the scope of the changes and how you can make a difference in the regenerative agriculture movement, as a consumer. In today’s interview, Will touches on:

–    why Will decided to change from the monoculture system (raising cattle only) to where his farm is today
–    why current “animal welfare” standards fall woefully short of what is morally right for animals
–    the purpose of industrialization (moving the farm to the factory farm model), centralization (when agriculture became regionalized) and commoditization (how the USDA’s minimum standards changed the quality of the products being sold)
–    the unintended consequences that resulted—poor animal welfare, deteriorating soil, impoverishment of rural America
–    the definition of true animal welfare, that allows animals to express instinctive behavior
–    why cattle have been raised on corn (to make them fat/he likens it to candy for kids)
–    and why most farmers give them “performance enhancing drugs” (hormone implants &subtherapeutic antibiotics
–    how he initiated the change on the farm (giving up the drugs and the corn and confinement feeding)
–    how he became aware of the impact of using chemical fertilizer and pesticides on the pasture
–    the financial cost of the switch from industrialized farming to regenerative agriculture
–    how White Oak Pastures is one of 17 Savory hubs, where people come to learn about regenerative agriculture
–    the waste stream on his farm and how it benefits the land
–    the growth in organic matter in their soil (over 5% now compared to just over .5% in the past)
–    how White Oak pastures slaughters 140 cattle per day but industrialized farms slaughter 400 per hour!
–    how a farm is like a stool with three legs: production, processing, marketing
–    the definition of regenerative agriculture: using animal impact to improve the land, which in turn improves the lives of those who work on the farm, and positively impacts the community
–    why most of his farming neighbors have not changed their practices

Resources:
Savory.global – holistic management information
Whiteoakpastures.com – info on Will’s farm and online store
http://cwmi.css.cornell.edu/composting.htm – Cornell university dead animal composting system


#50 – The myths and truths of GMOs, Jeffrey Smith
Jeffrey Smith is the founder of the institute for Responsible Technology. He is also a bestselling author, filmmaker, and GMO expert. Jeffrey’s passion is to make the world aware of the myths and truths of GMOs. You will get the benefit of his years of extensive research and communications on the topic. You’ll learn about the dangers GMOs pose in our food supply and in animals’ feed. Though the consequences are serious, Jeffrey does not leave us without hope. He gives us concrete tips about how to protect ourselves from the health risk GMOs present and suggestions for how to bring about change on a bigger level.

Jeffrey touches on a lot of aspects of the issue, including:

–    health improvements that people notice when they turn to non-GMO foods
–    data from doctors &scientists who have documented the results
–    the definition of GMOs: creating herbicide-tolerant crops
–    how corn and cotton crops have been impacted
–    other crops that have also been genetically-modified, including soy, corn, cotton, canola, sugar beets, alfalfa, papaya, zucchini, yellow squash, apples and potatoes
–    what theFDA scientists say about their safety
–    how Michael Taylor’s leadership at the FDA switched their (Michael Taylor had been an attorney with Monsanto.)
–    how documents made public from a lawsuit show that scientists at the FDA disagreed with the new policy
–    how animals that had been fed GMO foods suffered from gastrointestinal problems, immune system problems, reproductive problems, organ problems.
–    later studies showedearly death, tumors, possible cancer, hormone disruption among animals
–    how people’s health concerns mirror those of the animals
–    many complain of brain fog, fibromyalgia, immune system concerns, gastrointestinal issues, anxiety, depression, pain, headaches, &skin conditions
–    how to avoid GMOs
–    how 58% of Americans say they are looking for non-GMO foods
–    why we haven’t heard much about the dangers of GMOs
–    how Europe moved quickly to ban GMOs, but the U.S. has not
–    the myths promulgated by GMO propaganda machine: how GMOs can feed the world; how GMOs require fewer pesticides
–    the original purpose of the herbicide Round Up, its properties, & how it is used on our food supply
–    how Round Up blocks pathways that allow the liver to detox
–    how animals’ health improves when GMOs are removed from their feed
–    how to protect your family from GMOs
–    how the non-GMO label and the organic label together make up the “gold standard”
–    The three steps he recommends to protect your health and make a difference for everyone

RESOURCES:
“Genetic roulette” movie released in 2012
“Secret ingredients” to be released in 2017
nongmoshoppingguide.com lists 35,000 non-GMO products
responsibletechnology.org (sign up for newsletter)
Institute for Responsible Technology FB page
Secretingredientsmovie.com

#49 – Avoiding mold, Cheryl Ciecko

Cheryl Ciecko is a licensed architect, with a Bachelor’s from the University of Illinois and a Master’s from the University of Minnesota. She brings her architectural background and experience to bear on the topic of mold. Most of us see mold as an unsightly annoyance or breathing irritant, but Cheryl helps us understand the serious threat it can pose to our health.

In today’s show, Cheryl touches on:

–    her ten-year old daughter’s health concerns which included migraines and coughing fits; got diagnosed with asthma.
–    how mold was the culprit, affecting her daughter’s health (and eventually other family members’ health, as well)
–    the health issues that arise from mold in buildings
–    how you can have symptoms everywhere even if you’re only exposed in one place
–    how a person can become hypersensitive to mold
–    how mold can grow in metal duct work
–    how mold does not just appear as water damage
–    how aspergillus mold (in the right percentage) can actually kill people
–    how long it took her daughter to recover her health
–    how illness may be delayed (husband got sick two years later)
–    why everyone responds differently to their exposure to toxins
–    how a plumbing leak can lead to mold in a home (despite taking
–    precautions to avoid mold)
–    how buildings age and what fosters the growth of mold
–    why vigilance is key to combat mold
–    details about mold and how it spreads (the spores are so tiny we can’t see them and they ride on currents of air, on the back of dust spores)
–    how exposure to mold can result in flu-like symptoms
–    myths associated with mold: if I can’t smell it, there’s no mold problem; if I don’t see it, there’s no mold.
–    Drywall v. wood (which one allows for mold growth more easily)
–    why bleach is not a good tool for mold remediation
–    the solution for eliminating mold includes finding the source
–    how checking humidity levels helps combat mold (should be under 45% in winter and between 50-55% in summer)
–    some signs of mold: toilet seal leaks, buckling or bubbling paint, chalky paint, discoloration
–    the importance of checking gutters and downspouts and looking for puddling/pooling of water during a rainstorm
–    why you need to consider your environment when you are looking at what impacts your own health situation

Resources:
cherylciecko.wixsite.com – “Dwelling well in a toxic world”
avoidingmold.com
FB group: water damage and mold in buildings

#48 Detox mercury safely, Andy Cutler

Dr. Andy Cutler has a PhD in chemistry from Princeton, and a BS in physics from the University of California. As a chemist, he struggled with symptoms that no doctor could explain and when he found the root cause, he made it his cause to turn things around, both for his own benefit and for the benefit of countless others. The problem was mercury. And its source was the fillings in his mouth.

Andy became a pioneer of a form of chelation for metal toxicity that is unique in its approach, science-based, pragmatic, and safe and successful.

In today’s episode, you’ll hear:

* how Andy discovered he had mercury toxicity
* what to do if you think you may be mercury toxic
* how mercury toxicity is under-diagnosed or labeled as something else: MS, Parkinsons, allergies, autism (to name a few issues)
* the definition of chelation—how to remove mercury, or other heavy metals from the body
* how his own chelation protocol turned his own health around
* how to discern the difference between doctors who are simply good at PR and those who have genuine outcomes that are successful with mercury-toxic patients
* success stories of those who have used Andy’s protocol
* the basic rules of Andy’s protocol and the supplements he recommends
* why his chelation method is tailored to what each individual can tolerate
* why chlorella, cilantro, and other chelation approaches (along with improper dosages) don’t work and make people feel worse
* the test you can take to see if you have issues with heavy metal in your system
* the two things you should look for when seeking help online
* Andy’s simple recommendation for one thing you can do to improve your health

Resources:
Amalgam Illness: Diagnosis and Treatment by Dr. Andy Cutler
Hair Test Interpretation: Finding Hidden Toxicities by Dr. Andy Cutler
www.noamalgam.com
www.noamalgam.com/hairtestbook.html
Andy Cutler Chelation Think Tank (Facebook group)
Frequent-dose-chelation (Yahoo group)


#47 Ben Greenfield – Fuel for the athlete
Athletes seek to maximize their performance, often at the expense of their long-term health and longevity. Ben, a former bodybuilder, is an ironman triathlete, speaker, and author who understands how to nourish the body for both peak results and optimal health. He has a bachelor’s and master’s degree from the University of Idaho in sports science and exercise physiology. Ben coaches and trains individuals for general health, longevity, weight loss, lean muscle gain, holistic wellness, and sports performance–using a real food protocol.

Says Ben, “I love getting fit, feeling good about the way my body looks, and fulfilling my deep-seeded drive to live life to the fullest by achieving difficult feats of physical performance. But I was fed up with feeling like crap from all the extreme exercising, strange foods, feeling of constant stress and soreness, and worry about the toll my hectic lifestyle was taking on my body. So I have found a way of training, eating and living that is perfectly healthy and natural, but still allows me to look, feel and perform at my peak capabilities.”

In today’s episode you will hear:
–    Ben’s story- what got him into the fitness field, what he learned from his bodybuilding years, and why he believes real food is key for real results
–    why overly processed foods are not helpful to the elite athlete
–    what makes up “frankenfuels” and what does not
–    why so many athletes sacrifice longevity and gut health for performance
–    the damage done by fructose and maltodextrin (ingredients in many sports bars/gels)
–    the effects of caffeine on the central nervous system
–    why so many athletes are suffering from acne, joint pain, and gut problems
–    the books that motivate Ben
–    alternatives to the packaged sports drinks, bars, and gels
–    how to travel light, even with real food, in competition
–    the top snack foods Ben recommends
–    the specific benefits of chia seeds and macadamia nuts, coconut oils and more
–    the benefit of  high sat fat and ketones
–    why Ben believes athletes “bonk” or get fatigued (it’s not from a lack of sugar)
–    the benefits of pemmican (a rendered Native American fat)
–    why gut and adrenal issues are so prevalent among athletes
–    the aging caused by excessive protein
–    the dangers of a low-fat, high protein diet
–    how one source of gut distress is improper preparation of beans and lentils
–    the problems with too much exercise, inadequate calorie intake, and not enough emphasis on recovery methods like meditation and adequate sleep
–    Ben’s personal sweet spot – percentages of fat, protein, and carbs
–    how his own body suffered when he followed the “carb loading” diet often recommended for elite athletes
–    the issues that come with going too low-carb
–    The surprising “one thing” that he recommends people should do to improve their health

Resources:
Bengreenfieldfitness.com

“Beyond Training: Mastering Endurance, Health and Life” (http://www.BeyondTrainingBook.com) by Ben Greenfield
“Feed Zone Portables: A Cookbook of On-the-Go Food for Athletes” by Allen Lim
“Anti-fragile: Things That Gain from Disorder” by Nassim Nicholas Talib


#46 – Why our children are so sick? Beth Lambert

Beth is a health professional whose heart is aching over the next generation. She calls their exposure to environmental and dietary toxins “the perfect storm.” Our over-use of antibiotics, our nutrient-poor diet, and symptom-suppressive meds have contributed to the decline in our children’s health.

Beth cites a rise in allergies, inflammatory conditions, autism, autoimmune disorders, asthma, reflux, sensory issues, GI issues, ADHD.And she gives suggestions about how to take steps to navigate this crisis and ensure improved health for the next generation and those to come.

In today’s show she touches on:

–    how/why our health care system is reactive rather than proactive
–    conventional doctors’ m.o. (writing prescriptions, looking to suppress symptoms
–    how health issues with her daughter, Aubrey, triggered her interest in chronic conditions plaguing the next generation
–    how they found the link between food and their daughter’s health
–    how they healed her leaky gut and corrected the imbalances in her body
–    the move to overhaul the family’s diet and clean up their home environment
–    how other families deal with health concerns
–    the story of one military family whose autistic son returned to good health
–    how her group, Epidemic Answers, is working to scientifically document how recovery happens (through the “Documenting Hope” project)
–    how real health recovery requires serious lifestyle changes
–    how adults and children can deal with living a counter-cultural lifestyle
–    the health revolution that is transpiring
–    how healing starts with dietary change and a change in mindset

Resources:
Acompromisedgeneration.com – website about Beth Lambert’s book “A Compromised Generation
epidemicanswers.com – Epidemic Answers, the non-profit established for helping parents and children
documentinghope.com  – “Documenting hope”project for recording scientific data on health recovery
Institute for Integrative Nutrition –– integrativenutrition.com – health coach training
Nutritional therapy association – nutritionaltherapy.com – holistic nutrition education


#45 – The Skinny on Fat, Nina Teicholz

Nina Teicholz got her start as a restaurant review columnist. She eschewed meat and fats, but noticed that the chefs preferred preparing dishes with plenty of both. To her surprise, as she ate their food, she began to lose weight, her cholesterol numbers were good, and her health improved. Plus, she was satiated in a way she hadn’t been by her former diet.

Intrigued, she began looking into the role of dietary fats. After nearly a decade of research, she published “The Big Fat Surprise.” The Economist called it the #1 science book of 2014! It was one of the first publications that made the case for why saturated fats—the kind found in dairy, meat, and eggs—are not bad for our health!

In today’s episode, Nina recounts:
–    her journey as an investigative journalist
–    her personal dietary habits
–    scientists’ reactions to her probing questions, like “Do you think it’s true that maybe dietary fat is not bad for health?” and “Is it possible that saturated fat doesn’t cause heart disease?”
–    how fat came to be blamed for diabetes, heart problems, and cancer
–    what happens to people who cut out fat (they increase carbs, and then become overweight and diabetic)
–    why food companies do not want to embrace a message that would hurt their bottom line
–    examples of people who eat a high-fat diet (the Italians and Maasai) and thrive
–    how Americans have followed the dietary guidelines, to the detriment of their health
–    how carbs turn into fatty acids in our blood, not fat
–    that a healthier diet is the one that reduces carbs and increases fat
–    how and why vegetable oils increase rates of illnesses today
–    how meat, whole fat dairy are healthier than we’ve been told
–    how “fat replacers” are used to make food taste better, but that often load our foods with sugars and grains

Resources:
thebigfatsurprise.com
The Big Fat Surprise” by Nina Teicholz


#44 Principle #5 – Lacto-fermented foods, Sally Fallon

Go to a farmers market just about anywhere and you will see something new. In the past three to five years, fermented foods have joined the products being sold at these markets. People are realizing the benefits of these foods that have been a part of traditional diets around the globe for hundreds and thousands of years!

Principle #5 of the Wise Traditions diet points to the fact that traditional diets are high in enzymes and beneficial bacteria. And lacto-fermented foods are often the source of these. From sauerkraut in Europe, to kimchi and pickled foods in Asia, to fermented fish in the North—these foods boost the immune system, protect against disease, and aid digestion.

In today’s episode, you will learn:
–    how lacto-fermented foods are nearly universal in traditional diets
–    the two types of fermentation
–    how sauerkraut is made
–    the role of salt in the fermentation process
–    how fermentation may have come about
–    the wisdom of traditional cultures and the scientific reasons behind fermentation
–    what specific fermented foods are enjoyed in various parts of the world
–    why Sally considers ferments “super” raw foods
–    how 70% of our body’s energy is spent on digestion (and how fermented food pre-digests our food, in a sense)
–    the story of one woman with IBS and how fermented food helped her
–    how to tell the difference between fermented foods and those prepared in vinegar
–    how fermentation can boost levels of vitamin C, minerals, B vitamins
–    how some anti-nutrients are partially neutralized by the fermentation process
–    how lacto-fermented drinks are also a good source of enzymes and bacteria (and serves as an alternative to soft drinks and alcoholic beverages)
–    how these foods inoculate the gut, in essence, with good bacteria needed to resist disease
–    how these foods are protective against cancer
–    how the fermented foods shore up the “biofilm” that lines the intestinal tract
–    how to eat the right balance of fermented food
–    how these foods replace enzymes lost during cooking and help with the digestion of fat
–    whether you should eat more fermented foods or simply take probiotic pills

Resources;
Westonaprice.org – click on “about us” and look for the “Principles of a healthy diet” for the full list of Wise Traditions dietary principles

#43 Beautiful Broth, Lance Roll

Lance Roll was a professional chef who seemed to understand food from every angle. But in 2006, he got a hold of Sally Fallon Morell’s “Nourishing Traditions” cookbook and his perspective was turned on its head. This might seem like hyperbole but it is not. Lance himself said that chefs are primarily concerned with flavor. What he learned from being exposed to WAPF and the Wise Traditions diet is that nutrient-density is key. (Good flavor follows, of course!)

It wasn’t long before Chef Lance switched not only his own family’s diet but his entire approach to cooking. He even started his own company, along with a series of trademarks (including: “love is the ultimate spice”)!

In today’s episode you will hear:
– how Lance shifted from a conventional cooking to cooking the Wise Traditions way
– how he changed his own cooking at home as well
– his focus on bone broth
– the difference between broth and stock
– why he believes broth is gaining popularity
– bone broth benefits
– how bone broth helps heal the intestinal tract
– how it helps with absorption of vitamins and minerals (macro and trace)
– why broth makes for an amazing recovery drink for athletes
– healing stories (a young girl with leaky gut and eczema, and a man with ulcerative colitis)
– how bone broth can be used during intermittent fasting
– how satiating bone broth is
– why broth is considered a weight loss “secret”
– the bone broth process used by The Flavor Chef company
– the high-quality ingredients used for the The Flavor Chef’s broth (all organic meat and vegetables)
– why 90% of the people who love bone broth don’t make their own
– how his company sells broth that is in keeping with the GAPS diet protocol and for those with autoimmune conditions
– Chef Lance’s personal health tip

Resources:
Dr. Kellyann’s Bone broth Diet” by Kellyann Petrucci
Nourishing Broth” by Sally Fallon Morell and Kayla Daniels
“The Bone Broth Secret” by Louise Hay and Heather Dane Theflavourchef.com
Bonebroth.com
@TheFlavorChef (Instagram, Twitter)


#42 Real food changes lives, Mandy Blume

Mandy Blume is a fascinating woman with a passion to bring health and wellness to thousands of children in the U.S. foster care system. She started out just by taking in foster children herself and then the dream and work expanded from there. At California Polytechnic State University, Mandy graduated with degrees and obtained cooking and nutritional credentials, but what will blow you away is the way she rolls up her sleeves to impact foster children and foster homes.

What you learn today will impact what you eat in your own home and will help you experience the “real food recovery” that Mandy recommends.
In today’s episode, you will hear:
–    how Mandy and her husband began taking in foster kids
–    just how many children are in the foster system
–    how the majority are coming from families with issues related to drug-addiction or domestic violence
–    the stigma of taking in foster children
–    how Mandy relied on “Nourishing traditions” when feeding her children
–    how real food helped the children recover their health
–    how in two months’ time, foster kids’ taste buds would change and how they would begin to eat the real food
–    how Mandy persevered
–    Mandy’s tips for helping children approach food differently
–    the health and trust issues of foster children
–    what happens when foster kids “age out” of the system
–    how their first foster child battled with cancer and how they approached his healing
–    the catalyst for her non-profit, her new book, and more
Resources:
NTA – Nutritional Therapy Association
Realfoodrecovery.org – Mandy’s website
Mandy’s books: “Real food recovery” – just released 9/20
“How our family survived: 10 ways to holistically manage cancer (and fostering)”

#41 On Fat, Raw Milk and Ghee

Sandeep Agarwal
 is the founder of the Pure Indian Foods company which makes grassfed organic ghee and sells traditional organic Indian foods. This was not his original passion. He was working as a computer scientist when his young two year-old began to get chronic colds, chest congestion, and asthma. When Sandeep began to research how to help him, he came across the Weston A. Price Foundation.

In today’s episode, you’ll learn:
–    about his young son’s health crisis, how he had to use an inhaler, meds, nebulizer, etc.
–    why the Weston A. Price Foundation’s principles resonated with him
–    how he obtained and drank raw milk back in India
–    the dietary changes his family made, to align with the Wise Traditions diet
–    how his son improved
–    what ancient Indian texts say about raw milk and other healing practices
–    about Ayurveda, the ancient Indian healing science which is 5000 years old
–    about his family’s ghee business back in India
–    how he and his wife started the business
–    the process for making ghee
–    the chemical composition of butter and ghee
–    how ghee is simply the fat part of the butter
–    why ghee is a good choice for people with dairy sensitivities (works with GAPS diet, for example)
–    what the Sanskrit texts say about ghee
–    the benefits of ghee (which include: good eyesight, rejuvenating, longevity, strength, immunity)
–    the concept of “ojaf “ in ayurvedic tradition
–    why many Indians consider ghee bad for their health
–    why he believes ghee has become so popular today

Sandeep speaks at conferences in the U.S. and India. He is a graduate of David Winston’s Center for Herbal Studies’ two-year herbalist training program and one-year graduate program. He is passionate about cooking traditional Indian foods using lots of fresh herbs and dry spices.

Resources:
Pureindianfoods.com – website for organic ghee and other organic food products and spices
Butterworld.org – Sandeep is the founder and curator of this traveling exhibition showcasing unique, rare and historical dairy artifacts from around the world

#40 Autoimmune Help with LDN
Linda Elsegood was humiliated and humbled by MS. The degenerative disease had robbed her of her dignity, as she struggled with poor bladder control, choking on her food, brain fog, pain, and balance. As she put it, she “spent a good deal of time on the floor.” She became wheelchair-bound and often wondered if life was worth living. She was in such bad shape, she could only handle being on the computer for about 10 minutes a day, but she persevered, using that time to begin researching how she might regain her health. This is how she came across LDN,  low dose naltrexone. Once prescribed to combat heroin and alcohol addiction, apparently it had off-label uses that were promising. She began taking it around the year 2000.

Today, her health and life turned around. She has interviewed hundreds of people, with a variety of conditions, whose health has improved on LDN.  Linda has founded the LDN Research Trust, helped pull off a recent LDN conference in Orlando, and has edited and contributed to The LDN Book called “The LDN Book.

In today’s interview, Linda touches on:
– the 220 auto-immune conditions that can be improved through LDN, including regional pain syndrome, fibromyalgia, MS, Crohn’s, rheumatoid arthritis, Type 1 Diabetes, autism, exzema, psoriasis, asthma, and more
– her own MS struggles and recovery
– how LDN actually works (boosting endorphins and reducing inflammation)
– studies currently conducted, studying the effects of LDN on Crohn’s, fibromyalgia, regional pain syndrome and tongue cancer
– why some doctors consider LDN almost a holistic medication
– studies on “mouse models” that demonstrate the safety and efficacy of LDN
– the affordability of LDN
– LDN’s efficacy for people with Lyme
–  how she designed the LDN book—for both lay people and medical professionals
– how the focus of her book is on main conditions: MS, Lupus, IBS, chronic fatigue, fibromyalgia, thyroid disorders, restless leg, depression, autism, cancer, and inflammation
– how LDN reversed one woman’s alopecia (hair loss) and gut issues

Resources:
Conference videos are available on LDN 2016 Conference
The LDN Book details can be found here.
The LDN and Cancer Documentary Video.
You can listen to LDN prescribing doctors, pharmacists, researchers and LDN users on their Vimeo Channel.
www.ldnresearchtrust.org
www.ldnaware.org

#39 Radical Medicine

Dr. Louisa Williams has been in practice for some 31 years. She kept seeing patients whose symptoms were chronic and she wanted to get at the root cause of their problem. Enter “radical medicine.” The word radical stems from the Latin word “radicalis” which means “of or having roots.”

As a naturopathic doctor, began to work hard to find the underlying cause of disease, not settling for simple diagnoses or treatments of the symptoms. You will glean many fresh ideas for how to approach your own health from Dr. Louisa Williams’ radical approach.

In today’s episode, Louisa touches on the following:
–    radical medicine and what it means to her
–    diagnosis – identifying why the body is susceptible to certain pains or illnesses
–    why even holistic doctors don’t always get to the root of the patient’s problem
–    dental focal infections and how they are linked to our overall health
–    gingivitis and periodontitis – bacteria that threaten our health
–    Dr. Price’s thorough research
–    Root canals – when to have them removed and when to leave them in the mouth
–    Red flags for dentists – how to know if you should find a new one
–    How to handle mercury fillings
–    The dangers of dental galvanism
–    The prevalence of autoimmune diseases
–    How short-term help for the body can sometimes lead to long-term consequences/conditions
–    HP as a proactive approach to protect your health

Resources:
Radicalmedicine.com – ebooks, “Radical Medicine,” and list of clean dental materials
HP test kits available at: Hahnemann pharmacy  – San Rafael – hahnemannlabs.com
Helio’s pharmacy – London – helios.co.uk


#38 Principle #4 – All traditional cultures cooked some of their food, and ate some of their animal products raw

Raw food is in! But raw animal products? Not so much! But listen to this: every traditional culture ate some form of their animal foods raw.  There are scientific benefits that back up what traditional cultures did instinctively.

Listen and learn from Sally Fallon Morell, the President of the Weston A. Price Foundation. She touches on:

–    what foods have traditionally been eaten raw in various parts of the world
–    the benefits of vitamin B6 (found in raw animal products)
–    why it’s important both to eat raw and cooked foods
–    why raw food can strain the body
–    why cooking is good, even if it destroys some enzymes
–    why fermented foods are considered “super” raw foods
–    how to begin eating raw food—perhaps starting with dairy: raw milk, raw cheese, raw fermented milk products
–    how to prepare raw food to avoid parasites or sickness
–    why raw egg yolks are great (but raw whites should be avoided)
–    raw meat enjoyed around the world
–    the variety of raw foods
–    how B vitamins help combat fatigue and help with brain clarity
–    why we shouldn’t fear seafood
–    how often you should begin to include raw foods in your diet

Resources: “Nourishing traditions” by Sally Fallon Morell contains recipes for raw meat dishes

#37 Bonus episode: Behind the scenes at WAPF

The mission of the Weston A. Price Foundation (WAPF) is to restore nutrient-dense foods to the human diet through education, research and activism. This is a HUGE job which is why WAPF relies on its numerous volunteers. There are 600 chapter leaders worldwide, and countless members and others who share the same passion for wellness through nutrition. Together, WAPF supports movements that contribute to this objective including: accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies. Additional goals include the establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.

To undergird the work, WAPF relies on its four staff members. (And the president of WAPF, Sally Fallon Morell, doesn’t count, because she is actually a volunteer!)

How do they do it? How do they answer questions, provide resources, and more? Listen and you’ll learn:

–    about the various “departments” of WAPF (which really consist of only three people)
–    the questions they field that make them smile
–    the backstory of how each office staff member—Tim, Kathy, and Celia—came to work at WAPF
–    how they have seen WAPF grow and impact the dietary habits of the U.S.
–    the projects WAPF is currently working on

If you’ve ever wondered about the inner workings of WAPF, give a listen. You will be astounded to hear of all they do with such a lean staff!


#36 Protecting food freedom – Pete Kennedy

Pete is an attorney in Sarasota, Florida. He represents you and you may not even know it! He is a board member of the Farm-to-Consumer Legal Defense Fund (FTCLDF) and he works tirelessly to protect your food freedom—so that you can obtain the food of your choice from the source of your choice. He represents farmers and consumers who want to protect their access to nutrient dense foods, and the ability to grow (and sell) their own. He has backed farmers facing enforcement actions and has counseled on the right to farm, herd shares, buying club operations and more, on the federal and state level.

In today’s episode you will learn:
–    how our food freedom is at risk and what can be done about it
–    where the regulations are coming from and why/how they hinder a small farmer’s business
–    the case of dairy farmer Vernon Hershberger in Wisconsin (who was acquitted on 3 of the 4 counts against him)
–    the diminishing number of dairies in the U.S.
–    the health problems arising from large processing and slaughterhouse plants
–    why farmers need a favorable regulatory climate to succeed
–    how to get involved with FTCLDF, whether you’re a farmer, homesteader, or consumer

Resources:
Weston A. Price Foundation – westonaprice.org
Farm to Consumer Legal Defense Fund (FTCLDF) – farmtoconsumer.org
FTCLDF on Twitter – @foodfreedomfund

Episode #35 The Green Vaccine

When Cilla Whatcott’s one year-old daughter had a severe reaction to a vaccine, Cilla took her back to the doctor. After some tests, her daughter, Lily, was diagnosed with aseptic meningitis. The pediatrician did not associate the illness with the vaccine, so Cilla began to investigate alternative therapies to restore her daughter’s health and to protect all of her children from sickness and disease.

This led her to homeopathy and homeoprophylaxis. Cilla now has a PhD in homeopathy and she is the author of several books on the subject. The goal of homeopathy is to educate the immune system and to help the body rediscover how to heal itself. Homeopathy combats chronic health issues including recurring ear infections, asthma, coughs, and more. Homeoprophylaxis (HP) offers natural protection against diseases, so some tout it as the “green vaccine.”

In today’s episode, you’ll learn:
–    how HP differs from vaccines (one way is that HP does not cause harm)
–    the many places in the world HP is being used successfully to protect against disease
–    the definition of homeopathy
–    the FDA’s stance on homeopathy
–    studies are being conducted which indicate the efficacy of HP
–    the difference between HP and essential oils
–    stories of how homeopathy combats chronic issues (like asthma, coughs, recurring ear infections, etc.)
–    how parents are pushing for HP as they seek alternative therapies to preserve their children’s health
–    how Worldwide Choice sponsors conference to familiarize medical professionals (and all of us) with the research, theory, and results of HP

Resources:
“There Is a Choice: Homeoprophylaxis” by Cilla Whatcott
“The Solution – Homeoprophylaxis” by Kate Birch and Cilla Whatcott
Worldwidechoice.org – Worldwide Choice website
Worldwidechoice.org/conference – Details on conference October 7-9, 2016, St. Petersburg, Florida  (Use code: WAPF for registration discount)


Episode #34 Tired of being tired

Razi Berry was extremely fatigued in her twenties. She describes herself as being like “a wind-up doll that constantly needed winding.” She was suffering with fibromyalgia, pain, hair loss, infertility, and more. Doctors suggested she go on medications and disability. At age 25, this was a diagnosis she could not accept. She became her own “health detective” and came across naturopathic remedies that helped her heal. Changing her diet also led her on the path to wellness.

She is committed to helping others find their way, as well. In today’s episode you will learn:

–    what first steps she took to recover health–including eating more animal products, organ meats, deep breathing, and getting sufficient sleep
–    how she came upon naturopathic medicine
–    the roots of naturopathic medicine (the vitalist movement)
–    the improvements she saw
–    the dangers of detoxing (without a doctor’s support)
–    the principles of naturopathic medicine
–    naturopathic therapies, including hot/cold showers, wet socks, etc.
–    the myth of “side” effects
–    how your skin is a mirror of your health
–    how Razi applies her health approach in her work and at home
–    her most important advice: how to approach your own wellness

Resources:
Naturopathic Doctor News & Review – ndnr.com
Naturopathic health site – thenatpath.com

Episode #33  Allan Savory: Part 2 Holistic Management

Livestock only hope
As a young environmentalist, Allan Savory was convinced that animals were overgrazing, and therefore, turning fertile land into deserts. Many scientists held that same opinion (and many still do). Now, Allan believes that livestock are “our only hope” for greening the world’s deserts and reversing climate change.

In today’s episode, he explains in detail why many efforts to restore the earth (involving the use of technology, fire, rest, or planting trees or crops) are ineffective or temporary solutions. He addresses directly some of the ideas presented in the movie “Cowspiracy,” including the “tragic error” of culling elephant herds (which he and others thought would help heal the land—it did not).

He also covers:
–    the deep-seated belief that overgrazing results from too many animals grazing
– lessons learned as he worked with some ranchers to restore the land,
– why you can’t actually overgraze the land
– the problem of over-resting the land
– why the most popular tools to heal the land–technology, fire, planting trees or crops, resting the land—are ineffective
– why animals are our only hope
– how healthy soil can manage all of the methane gas produced by cows
– the problem of factory farming
– where vegetarians have got it exactly right
– what has kept Allan going amidst constant criticism and opposition
– how to apply holistic management, wherever you live

Resources:
TED talk 2013 – Allan Savory: “How to green the world’s deserts and reverse climate change.”
Savory.global – The Savory Institute website
Holistic management: A new framework for decision-making” by Allan Savory

Episode #32  Allan Savory: Part 1 Holistic Management

Allan Savory, of the Savory Institute, was born in Zimbabwe and was educated in South Africa, where he received bachelor degrees in zoology and botany. He has committed his life to developing sustainable solutions to reverse the desertification of the world’s grassland ecosystems. His quest, and our own, is the preservation of the planet and the survival of the human race.

In this episode, you will discover:

–    the symptoms of desertification: increasing poverty, social breakdown, political unrest, accusation of minority groups, immigration, recruitment of participants in dissident organizations, and climate change
–    the two things most blamed for climate change: fossil resources (coal, oil, gas) and livestock
–    how the management of the resources causes the problem (not the resources themselves)
–    why Allan believes the animals are the only thing that can help us to address climate change
–    how to address global scale desertification
–     the failure of the United Nations’ millennial goals; and the predicted failure of the 17 new sustainable development goals – all of which address symptoms of the issues surrounding climate change but not the root of the problem
–    how a “reductionist” (specialized approach) only makes things worse.
–    the good news: over 40 million acres on 6 continents are being managed holistically
–    what the critics say
–    the definition of holistic management
–    an understanding of regenerative agriculture

Resources:
TED talk 2013 – Allan Savory: “How to green the world’s deserts and reverse climate change.”
Savory.global – The Savory Institute website
Holistic management: A new framework for decision-making” by Allan Savory

Episode #31 Vegetarianism Reconsidered

Lierre Keith became a vegan as a teenager. She was concerned about animal welfare and environmental degradation. She was passionate and convinced that vegetarianism was the way forward. And yet, almost right away her health began to deteriorate. Listen to her story and you will learn what she discovered about the pitfalls of vegetarianism and alternative solutions for healing the planet.  She explains:

–    what persuaded her to become a vegan
–    the health repercussions she began to see right away and in the long term (including fatigue, hypoglycemia, irregular menstrual cycles, dry skin, depression, anxiety, exhaustion, insomnia; and later, degenerative disc and autoimmune diseases)
–    why the vegetarian diet does not meet the needs of the human “template”
–    what’s missing exactly– insufficient fat, not enough protein,
–    the mental issues that can surface (difficulty maintaining a stable mood, struggles with eating disorders, OCD, etc. b/c of dietary deficiencies)
–    how vegetarianism does not lead to saving the planet, the animals, or feeding hungry people
–    the truth about dreadful factory farm conditions
–    the fallacy of the argument: take the 18 lbs. of grain used to feed a cow and give them to a human being (this becomes “agricultural dumping” and becomes a hindrance to allowing people to provide their own food)
–    the motivating ethic of vegans and vegetarians: the values of justice, compassion, and sustainability
–    why animal foods are necessary for the “human template”

Resources:
local chapters of the Weston A. Price Foundation (westonaprice.org – click on “Find a local chapter”)
eatwild.com
lierrekeith.com

Episode #30 Principle #3 – Nutrient density

There are so many approaches to eating “healthy,” how can we figure out what is really best? Which foods will help our bodies function optimally? Principle #3 of the Wise Traditions diet is the key. It is focused on nutrient density. This is the most important principle of the Wise Traditions diet. Traditional diets were very nutrient-dense: high in vitamins and minerals and replete with fat-soluble vitamins A, D, and K. Traditional diets maximize nutrients while modern diets minimize them.

It’s high time to maximize our diets once again. Sally Fallon Morell, the Founder and President of the Weston A. Price Foundation, explains how to do so.

In today’s episode, you’ll discover:
– how a “healthy” diet can still be deficient in vitamins and minerals
– what foods offer fat-soluble vitamins (such as cheese, egg yolks, organ meats, fish)
– symptoms of being deficient in these vitamins (such as depression and anxiety)
– dangers of a diet high in lean proteins (with too little fat)
– which fats are implicated in heart disease
– how vitamins A, D, and K, a triumvirate, work together for optimal impact
– why the USDA calls vegetables “nutrient dense”
– how Dr. Price studied the vitamin and mineral content of traditional diets
– how Dr. Price used a nourishing diet to improve orphans’  health and behavior
– one diet tweak to improve health, mood, and outlook (before turning to meds)
–  how getting your fats right can make a difference in your health, even if you do nothing else

Resources:
– Sarah Pope – author of “Get Your Fats Straight” and blogger at thehealthyhomeeconomist.com
– “Nourishing Traditions” cookbook, “Nourishing Traditions for Children,” “Nourishing Broth” – all available at newtrendspublishing.com or via Amazon

 



Bonus Episode #29 -A Maasai Story

On his travels around the world, Dr. Weston A. Price visited Kenya. He was impressed with the health and vitality exhibited by the tribal people he met. But western influence continues to affect even the most remote villagers. “The diet is “changing tremendously” said Maasai Dickson Gisa.

Dickson Ole Gisa lives in Oiti, a Maasai village in Kenya, near the border of Tanzania. He heard of the Weston A. Price Foundation through a friend. The Wise Traditions principles resonated with him, and he immediately contacted the foundation, saying, “Please send someone over. We are all getting sick. I have diabetes. My wife has asthma….” The foundation has sent representatives to his village twice and has worked with Dickson to turn things around for his community. Our podcast host, Hilda Labrada Gore, was able to engage Dickson in conversation this past May. You will be fascinated as Dickson shares some of his stories.

In today’s episode, you’ll hear:
•    what he ate as a child
•    the Maasai traditional diet
•    the allure of “foreign foods” like soda, juice, oils
•    how the changing diet is impacting the Maasai
•    how western diseases are affecting his own community
•    how pregnant women are “selective” in terms of the food they eat
•    the traditions related to childbirth
•    a special book written by the first Maasai scholar which records all of the cultural traditions of the people
•    how “civilization” and “education” are shaping Maasai dietary choices
•    how Dickson spreads the news of Wise Traditions
•    the community response to WAPF principles and ideas

If you want to continue supporting international initiatives, like the one extended to Dickson’s village, please go to westonaprice.org and click on “Get involved.” Then click on “Donate” and select “Overseas outreach.”



Episode #28 – Fat does a body good

“Fat is a major energy storage depot in our bodies. It plays an important structural role in our body. Each of the trillion cells in our body is enclosed by membranes made of fats. Our brain contains ¼ of the fat in our bodies, even though it’s only 2% of our body weight. It affects our thinking, our mental and psychological health.”
~Chris Masterjohn

Prepare to move from fat “phobia” to embracing this critical nutrient, as a result of listening to this episode! Chris Masterjohn is a nutrition heavyweight. He has a PhD in Nutritional Sciences and is currently an assistant professor of health and nutrition sciences at Brooklyn College in New York.  You’re guaranteed to learn a lot from this conversation as he explains the role of fat in our bodies.

•    How to replace the fear of fat with freedom
•    How to avoid the pendulum swing of dietary trends
•    The sources of fats and why they play such an important part in our health and physiology
•    Why the shift toward soybean oil, canola oil, sunflower oil, safflower oil, corn oil, cottonseed oil may be detrimental to our health
•    The differences between saturated, polyunsaturated and monounsaturated fats
•    The definition of essential fatty acids
•    How to self-experiment to get the right amount of fats for your body (factoring in genetics, ancestry, your constitution and even your career!)
•    When cholesterol levels may be a red flag
•    The need for a health care practitioner who is a “biological detective”

Bonus: At the end of the interview, Chris gives a surprising tip for what to do to achieve optimal health!

Look for Chris’ podcast (and blog by the same name) “The Daily Lipid.” And follow him, ChrisMasterjohn, on Twitter, Facebook, and Snapchat.

2 Responses to Show Notes

  1. Jennifer Gerber says:

    As much as I have been enjoying the podcasts, I was dismayed to listen to some of the information in this episode. I understand the importance of nutrientt dense food, but I also think it’s very important to eat plenty of vegetables. They may not be as nutrient dense as liver, but they provide a lot of nutrition and fiber that is important for a healthy body. I was disappointed to hear them dismissed as less than healthy and expensive. I grow my own vegetables and buy as many as possible from local producers. They are healthy, full of nutrition and I take the place of less desirable processed food.

    • Hilda Labrada Gore says:

      We hear you, Jennifer! Vegetables definitely have their place as part of a healthy diet. We are all about people growing their own vegetables or getting them from local farms, as you do. We didn’t mean to be dismissive of them. Thanks for letting us know your thoughts.

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© 2015 The Weston A. Price Foundation for Wise Traditions in Food, Farming, and the Healing Arts.