- Does cooking eggs harm them/oxidize the cholesterol?
- Sucanat vs. Rapadura
- Baking soda and minerals
- Need for salt
- Claybed salt
- Purpose of salt in crispy nut recipes
- Fermented foods for beginners
- How long do fermented veggies last
- Raw honey instead of Sucanat or Rapadura when fermenting beverages
- Kefir whey for lacto-fermentation
- Raw foods and enzymes
- Carrot juice
- Frozen liver
- No access to pasture-fed products?
- How much fish should I eat?
- Botulism in lacto-fermented vegetables
- Redmond’s salt
- Slow cooking
- Making whey
- Mercury in fish stock
- Mung beans
- Coconut juice and coconut flour
- Pima culture
- Chicken liver
- Pork broth
- Recommendations for increasing vitamin D to a normal level
- Mercury in fish
- Minerals in read meat
- Stock bone scrapings
- free glutamates in stock
- Yacon Syrup
- quality organ meats
- making stock with pork bones
- proper way to salt and marinate pork
- cultured raw fish
- marinating pork in vinegar
- alfalfa sprouts
- menu planning for a backpacker
- Preparing Porridge
- What should I use in place of yeast in a homemade bread recipe?
- can you eat chicken liver raw?
- consuming their livers, organs, meats and fats
- What’s the substitute for whey in beet kvass?
- citric acid
- vegan diet for diabetes reversal
- jet stream oven
- Zija products
- Deep Nutrition
- impact of the microwave on the nutrition of food
- raw liquid whey
- eating non organic meat and poultry
- Gerson diet
- glycerin in toothpaste
- raw honey
- rat experimentation with cereal
- healing multiple sclerosis with food and muscle stimulation
- vaccinations affect the humoral immune system
- safety of oysters and other seafood since the radiation?
- side-effects of amalgam fillings
- what you mean by “flame proof pan”?
- magnesium and copper
- pork organ meats
- credit for discovering Vit K
- Do shrimp-shells contain just as much calcium, cartilage and gelatin as bones do?
- remineralising teeth
- ketogenic diets appear to cause urticaria
- gumbi gumbi leaves and bark
- caffeine free drink
- gluten intolerance
- plaque build-up in the arteries
- pressure cooker verses slow cooking bone broth
Miscellaneous Food Questions
Q. Does it harm raw eggs to scramble them or cook them? Does it oxidize the cholesterol?
A. Not at all. The whites should mostly be eaten cooked, as raw egg whites contain enzyme inhibitors that can cause digestive problems. Oxidation only occurs during commercial processing when the eggs are forced out of a tiny hole at high temperatures and pressure.
Q. I’m confused as to which type of sugar is better, Sucanat or Rapadura?
A. Both are fine; both are made by dehydrating cane sugar juice. For a while Sucanat changed the way they made it and were using white sugar, so we stopped recommending the product. But they are now making Sucanat the old fashioned way, so we can recommend it again.
Q. I have read that baking soda in baking destroys minerals. Can you respond to this?
A. There was a theory that baking soda destroys B vitamins (not minerals) but research indicates that this is not the case.
Q. Do we need salt in our diet, so many say we do not?
A. Mary and I discuss the subject of salt in our book Nourishing Traditions. Salt is essential to life, that is why we have salt taste buds. Without salt, we die. We need salt for protein digestion, carbohydrate digestion, adrenal function, cellular metabolism and brain development. Unrefined salt provides us with many trace minerals.
Q. I wonder whether salt collected from clay beds of coastal areas would actually be pure or not. There is a lot of pollution in the ocean especially around the coasts of industrial nations, I would think. I looked on the WAP site to find info on salt and couldn’t find any. What do you know about possible pollution in this type of salt? Also, a friend of mine who is a nutritionist did her own research on salt and found Himalayan mountain salt. She says it is purer than sea salt because it is mined deep in the ground. It seems even more expensive than the Celtic salt, but she is convinced it is purer. Can you shed some light on this for me?
A. I think both products are fine; the ocean near Brittany is quite pure. But the Himalayan salt is also wonderful.
Q. When soaking nuts, why is the salt needed?
A. The salt helps activate enzymes that de-activate the enzyme inhibitors. For grains, we soak in an acidic solution to get rid of phytic acid. Nuts do not contain much phytic acid but do contain high levels of enzyme inhibitors. The method imitates the way the native peoples in Central America treated their nuts and seeds–by soaking them in seawater and then dehydrating them.
Q. Do you have a brand or type of fermented beverage or condiment that would be good for the first time user – one that would be a little subtler to the taste buds?
A. Try sauerkraut. The recipe in Nourishing Traditions is really great. Beet kvass is a wonderful beverage, really nourishing. But some of the fruit beverages or fruit chutneys might be better for first timers.
Q: How long do fermented veggies last?
A: It varies. The cabbage will keep up to a year and I have found that some of the fruit chutneys will keep almost that long (although to be cautious I say to consume within 2 months). Pickles have a relative short life- about 3 months, and the ginger carrots are the shortest; they sometimes start to go bad after about a month.
Q. A recent article states that fermented pickles allowed to sit on the counter to ferment might contribute to esophogial cancer. The say there are more rates of this in Asian contries where they use alot of fermented food.
A. The most likely cause of esophogial and stomach cancer in Asian countries is talc powder added to the rice. There is an association with Asian pickles because Asians get a lot of these kinds of cancers and Asians eat lacto-fermented pickles.
Q: Can raw honey be used instead of Sucanat or Rapadura in fermenting beverages?
Q: Can whey from kefir be used in lacto-fermentation?
Q. Should I consume only raw foods so I don’t kill the enzymes?
A. What the enzymes do is help digestion in the upper stomach, where there are no digestive fluids. But most foods are not good sources of enzymes. You need to lacto-ferment the foods to get a lot of enzymes. So the lacto-fermented foods eaten with cooked foods more than compensate for the loss of any enzymes in the food you cooked. Lacto-fermented foods are ‘super-raw’ foods. Lacto-fermented foods also provide lactic acid and good bacteria, which do survive the digestive process.
Q: What do you think of the many fruit concentrate drinks like Mona Vie that are being sold?
A: They are often sold as panaceas for everything from heart disease to ingrown toenails. They will be high in fructose, without the fiber. Read labels carefully, often they contain citric acid, which can contain MSG. In general, these are not part of our dietary principles.
Q. Is popcorn, whether air-popped or oil-popped, healthy to eat? Is there any way to remove or reduce phytic acid from popcorn?
A. Corn is fairly low in phytic acid so popcorn in moderation is probably fine. Also, when it is eaten with melted butter, the saturated fats help mitigate the effects of phytic acid.
Q: If the proteins in milk and in grains become toxic when subjected to high heat such as when milk is pasteurized and when cereals are extruded, then why wouldn’t the proteins in meat react the same way when cooked? And why is wheatena an exception to the extruded cereals as they are also subjected to high heat? Wouldn’t all the grains even whole grains like oats also be damaged when cooked?
A: The proteins in meat are much stronger than the proteins in milk and grains and in fact might be more available after cooking. But even for meat, it should not be cooked at temperatures that are too high, or for too long. By the way, I understand that some brands of cornflakes are not made by extrusion–I think they are instead roller dried, so this would definitely be better.
Regarding the cooking of grains, this is not a damaging process as extrusion is. In fact, grains need to be cooked for humans to digest them.
Q: My sauerkraut develops a moldy-looking substance on the top if I leave it in the refrigerator too long. Can I freeze it, will that kill the enzymes in sauerkraut?
A: The enzymes will survive, but I am not sure about all the bacteria, and I am not sure how the texture would be after freezing. You can just lift that mold off carefully. Sauerkraut should really last about a year.
Q: Is hemp appropriate for human consumption?
A: Hemp was not traditionally used as a food except during periods of starvation as seen in the book, The Year 1000: What Life was Like at the Turn of the First Millennium — An Englishman’s World, by Robert Lacey. In a chapter called “July: The Hungry Gap,” he writes about the period of near starvation that would occur every summer for poor people before the August harvest was ready. You’ve probably heard of the LSD-like mold that grew on rye. But he also writes, “This hallucinogenic lift was accentuated by the herbs and grains with which the dwindling stocks of conventional flour were amplified as the summer wore on. Poppies, hemp and darnel were scavenged, dried and ground up to produce a medieval hash brownie known as ‘crazy bread.’ So even as the poor endured hunger, it is possible that their diet provided them with some exotic and artificial paradises. ‘It was as if a spell had been placed on entire communities,’ according to one modern historian.” (p.102)
Q. In “Nourishing Traditions” it is not recommended to drink juice. However, in the “tonics” section, one of the beverages is carrot juice with cream, made with a juicer. How do you recommend using tonics? If the author is recommending them for medicinal use, isn’t this akin to a promotion of juicing?
A. The carrot juice is one exception, and that is because it has added cream–I consider it more like a smoothie.
Q. How long can you freeze liver and what is considered ‘fresh’ liver?
A. I’m not sure about how long you can freeze it, maybe one year. Fresh means uncooked.
Q. I have NO access to pasture fed animal products, cows, lamb or chickens, do you still recommend we follow the advice of consuming their livers, organs, meats and fats along with using them for bone broths. I do have access to raw milk.
A. I would purchase calves liver but not beef or chicken liver from the grocery store, along with regular fresh meat and eggs, especially beef and lamb. Most calves (not raised for veal) in the U.S. spend the first part of their life on pasture.The raw milk will go a long way to protect you.
Q. I had a question about how many servings of fish the indigenous populations usually eat per day. Also, how many servings would the Weston Price foundation recommend per day?
A. We don’t have any specific recommendation–some groups had seafood every day, some had none. But a good recommendation is 2-3 times per week. Shellfish and fish eggs are the most nutrient-dense seafoods. Of course we recommend cod liver oil every day.
Q. Have there been any reported cases of botulism that have come from consuming the lacto-fermented vegetables or fruits? The book said that if they were spoiled that it would be obvious. Isn’t botulism odorless?
A. A USDA scientist was recently quoted as saying that lacto-fermentation was the safest way of preserving food there is (http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/06/07/FDS617UQKF.DTL). I have only heard of one person getting sick (just a tummy ache) from some lacto-fermented vegetables and that was using a recipe that had no salt.
Botulism does not occur in anything that is sufficiently acidic. If you are unsure, you can get a pH meter and test the pickles. If the liquid is under a 4.0, you can be assured that they are safe.
Q. I have recently read in an article on your website that underground mined salt may contain radioactive elements because of leaching from radioactive/nuclear sites underground. I have tried in vain to find out whether Real Salt is included in this concern. Do you have any comments on this?
A. I am afraid I do not know the answer to your question. The only way to resolve it is to test the salt with a Geiger counter. However, there is another concern about Redmond’s and that is the high iron content. It should not be used by those with iron accumulation problems, or for livestock in areas where there is a high iron content in the soils.
Q. If one slow cooks meat and vegetables in a crock pot or slow cooker for an extended amount of time (ie more than 10 hrs), will that still effect the levels of amines? Dr Mercola’s website site suggests to slow cook food by using these methods but does not discuss the duration of slow cooking.
A. This is a good question and I am not sure of the answer. I know that glutamic acid is freed up by the long slow cooking and some people are sensitive to this. However, long slow cooking was the way almost all food got cooked in the past, so I am sure that it is fine for a healthy person.
Q. I attempted to make whey, but after 5 days the separation has not occurred. Can you give me advice?
A. Yes, it is more difficult to make the whey from fresh milk. You really have to leave it a long time, until you see definite separation into curds and whey. I would start with milk that is a little old to begin with, and keep it at room temperature. You could add a few drops of lemon juice or a spoonful of yoghurt to make it separate more quickly.
Q. Is there a danger of mercury in fish stock?
A. Not unless you are using carcasses from tuna or swordfish.
Q. How do I soak mung beans?
A. The soaking technique for mung beans will be similar to other legumes. The simple idea to remember is that a very warm water temperature plus time will allow for the greatest reduction in phytates. Aim for about 140 degrees F for your soaking water (this maximizes the activity of the endogenous enzymes) and keep the covered beans in a warm place in your house at least overnight and 12 or so hours is even better. I pour water over the beans in a pot, add enough boiling water from the tea kettle to make it very warm to the touch and then set them on the heat vent overnight (in the winter, of course). Remember to drain this water off and thoroughly rinse the beans before you cook them the next day. For a longer period of soaking (more than 12 hours) you will want to change the water somewhere in the middle of the soaking period.
Q. Should the mung beans be in slightly acidic water for soaking?
A. Sources debate this, some say the beans are less permeable to flavorings and are harder later in cooking when whey is used, but more important is the close-to-hot water and the length of soaking time. Sprouted mung beans actually retain more phytates than beans soaked in very warm water for approximately 12 hours.
Q. Is coconut juice (or water) okay? What about coconut flour?
A. Coconut water is an excellent beverage. It is very healthy – good for the kidneys and a good sports drink.
Coconut flour is fine to use unless you are sensitive to salicylates. Coconut is fairly high in salicylates and can cause problems in some people.
Q. What is a source for pima cultures?
A. Piima: GEM Cultures (called Fil Mjolk) (253) 588-2922 http://www.gemcultures.com/dairy_cultures.htm or
Moonwise Herbs (920) 452-4372 http://www.moonwiseherbs.com/piima_culture.htm
These are listed in our Shopping Guide.
Q. In a recent article, WAPF stated that agave is not a good sweetener. I think agave is okay as it has a low glycemic index.
A. Our article does not argue that agave and HFCS have a lower glycemic index; but these highly processed products are detrimental for other reasons, mainly the very high levels of free fructose, and an isomer of fructose that is not found in nature. Those selling agave “nectar” tend to change their stories frequently. The product is not natural and does not have GRAS status.
Q. Please tell me why cocoa (chocolate) is or is not a good food.
A. Chocolate is a tough one. I do not want to tell you that you should never eat chocolate, nor will I say that I have never eaten chocolate myself. But it should not be consumed habitually. It is somewhat addictive, enhances the sensitivity of endorphin receptors (thus can cause a let down afterwards), contains a caffeine-like substance and also needs to be sweetened. So try not to make a habit of it. We do not allow products with chocolate at our conference or in our shopping guide.
Q. If the liver is an organ where most toxins build up, why is the chicken liver so good for us?
A. Chicken livers from pastured animals are rich in vitamins A, D, K, E and B12; also a wonderful source of iron. Baby needs all these nutrients for optimal growth and adults benefit too. Of course the livers should be from organic and, preferably, pasture-raised animals. The liver is not the most toxic organ in the body. It is not a storage organ and would not contain any more toxins than any other part of the animal.
Q. Can you make stock/broth from pork bones and is it nutritious?
A. Yes pork neck bones, etc make good stock. You can even add bacon and ham rind. If you can include some skin from a ham or bacon–this provides wonderful material for our own skin.
Q. Why is pork not included in Nourishing Traditions?
A. It was left out in deference to co-author Mary Enig, who is Jewish. But she agreed to include some pork recipes in Eat Fat Lose Fat. I think pork needs to be carefully prepared by soaking in something acidic–usually vinegar–this is how it is done in China–or curing in some way, tantamount to fermentation.
Q. Do you have a recipe for liverwurst?
A. There are many online. Here is one that looks good, but leave out the nonfat milk powder. http://homecooking.about.com/od/porkrecipes/r/blpork27.htm
Q. My wife has many food and chemical sensitivities. She can consume raw milk and pure foods. She cannot take cod liver oil. Her vitamin D levels are below average. Do you have any recommendations for increasing her vitamin D to a normal level?
A. You will need to stress vitamin-D rich foods, such as fish eggs, shrimp, egg yolks from pastured hens, chicken and pork liver. Also, spend plenty of time in the sunlight during the warmer months.
Q. I am concerned about mercury, is it still safe to eat wild caught fish from the ocean, or fresh waters such as in Alaska?
A. I think we should still eat fish. Studies show that women who eat fish while pregnant have smarter offspring, in spite of the mercury. And in general, only the very large fish have mercury accumulation. PLUS, if you have good gut flora, they bind with mercury and prevent its absorption. A much bigger threat than mercury in fish is mercury from amalgam fillings
Q. Are the calcium, phosphorus, vanadium and silica actually biologically available in red meat, or do you have to get those from dairy, bone, grain, legume and veggie products?
A. I don’t think there is a lot of calcium and silica in red meat, but what’s there should be available. Meat is a good source of available phosphorus, and I imagine that vanadium would be there if it is in the soil.
Q.Last week I accidentally simmered my stock bones for a total of 36 hours. When scooping out the marrow I noticed the bones were much softer than usual and as an experiment I scraped and shaved off as much of the bone as I could. I have about a cup of shaved bone dust now. Does this bone dust contain nutritionally useful minerals and, if so, should I consume it in the broths?
A. These bone scrapings sound just great–I would add them to soups or stews. The minerals are in the bone until the bone disappears–the longer they are cooked, the more minerals will come out. But some people are sensitive to long-cooked broth because glutamates are also released with the long cooking.
Q: I was reading this on Sarah’s blog and I’m a little confused. It seems like stock (that isn’t cooked as long) has health benefits and it doesn’t have the “free glutamates” that result from the longer cooked broth. One of my clients is asking what she should drink, stock or broth and I’m actually not sure based on Sarah’s blog posting. Why make broth if it takes longer and there are possible negative free glutamates?
Broth or bone stock is introduced after the Introduction Diet as gut healing has advanced. Some with longstanding gut issues find that if they introduce broth (bone stock) early prior to the sealing of the gut, they have reactions to the free glutamates that result from the longer cooked gelatin. Those who are sensitive to MSG will generally be sensitive to these free glutamates until their guts are healed.
I use the words interchangeably. Purists insist there is a difference–but every description of the difference that I have found is different. If there is a difference, stock is more robust and hearty, has cooked long, while broth is lighter. But both use bones. Best, Sally
Q: In your 2014 Shopping Guide you say AVOID Yacon Syrup. I’m curious….in the Price-Pottenger Nutrition Foundation January Newsletter they are recommending Sunfood Yacon Syrup. Could you give me a little more information as to why you are against it? AND thanks so much for the shopping guide, it’s such a help!!
A: Yacon syrup is made the same way as HFCS, and it is over 90% free fructose!!
Q: About yacon syrup – I was wondering if you had an opinion on this item? I’ve never heard of it before and it’s not one of the sweeteners mentioned in your video on Natural Sweeteners from the Beginner Video Series.
A: Yacon is similar to agave syrup, made by enzymatic hydrolosis of a starch to produce free fructose. Definitely not recommended.
Q: I am including the recommendations of your diet such as butter, milk, egg yolks, grass fed meats, but am unable to access quality organ meats.
A: Even if you can’t get the best quality organ meats, I would still eat them. Calves liver would be very good. Contact your nearest local WAPF chapter, they may be able to help you find things.
Q: What about making stock with pork bones? If vinegar is used, is that adequate acid? Or would there be other reasons for not using these bones? Also, is it possible to let bones (of any kind) cook too long?
A: Yes, pork bones make a delicious stock. And great if you can include some skin from a ham or bacon–this provides wonderful material for our own skin. Yes, I suppose, but 1-2 days is fine.
Q: A member wants to know the proper way to salt and marinate pork – on a large scale – for pulled pork.
A: I would cut it into chunks and marinate the chunks in vinegar, then drain and cook.
Q: I prepared some cultured raw fish per the recipe in Nourishing Traditions and believe it to be one of the most helpful things I have eaten lately. Is it safe to use that same recipe for culturing raw animal meat other than fish?
A: Yes, it should be, if you are using salt and fresh whey.
Q: I was really pleased to read that marinating pork in vinegar would make it safe and healthy to eat. The problem is that after soaking my pork chops – once in full strength apple cider vinegar, another two attempts in vinegar diluted with water – then drying and cooking them, the final cooked meat tasted so strongly of vinegar that my husband refused to eat it. The recipes in the article use sauces with strong seasonings such as ginger, chili and garlic, which may cover up the vinegar, but I like my pork plain. Am I doing something wrong? Would other less pungent marinades work, such as whey?
A: Try lemon juice and see how that works. That is what I use.
Q: I recently read your condemnation of alfalfa sprouts based on the canavanine they contain and was dismayed. So I took a stroll on the internet to find out other notable perspectives on this matter, to see
if your conclusion is shared by others. Here is one thing I came across immediately
which completely contradicts your statement. I would appreciate it if you would comment.
A: I think they would be a problem with people with compromised immune systems. Fine for most people in small amounts, especially if the sprouts have been steamed or cooked (as they are in most cultures).
Q: You might enjoy discussing menu planning for a backpacker planning a 2000 mile hike. I know I’d like to hear your ideas. My hike starts in eight weeks. Let me know if you’re interested in talking about what kind of meals to put in my pack. I’m bringing dried lentils & split peas, for starters.
Just put my Latin American sauerkraut, and ginger carrots, in the ice-box after letting the whey do its thing, per your recipe in Nourishing Traditions.
A: I don’t have much experience with this. Many make homemade dehydrated soups and broth.
Q: I’m Julius (23) from Germany. I love to eat Porridge for breakfast and I wanted to ask how to prepare it the best way. I usually make it from whole oat grains (not from rolled, because old-fashioned are not available). Traditionally the grains get kiln-dried, I want to do that too because I think they will taste better and maybe some of the anti-nutrients will be destroyed (is that right). So how long and at wicht temperature is it best to klin-dry them? After that I would ground them in my own mill, soak the meal and then cook it. Is it better to soak for 12 or 24 hours? And shall I add yoghurt, rye meal or both?
A: Not sure about the temperature for the drying. Probably 12 hours soaking is OK–longer and the oatmeal will be very sour. I’d add both yoghurt and rye meal. Sounds like a good project.
Q: What should I use in place of yeast in a homemade bread recipe? I am making my own whole wheat grain, but I am not sure if its “ok” to use yeast?
A: It’s best to make sourdough bread. The yeast will not neutralize the phytic acid.
Q: Do you know if acrylamides still form in foods like potato chips or french fries, if one were to make them with a good saturated fat like coconut oil, tallow, or lard? I’ve been reading about these forming
in such foods (don’t eat them very often at all, but I’m still curious). I haven’t seen any mention of whether or not the type of oil used contributes…just the combo of high temperatures with high-carb foods are spoken of as the culprit.
A: I believe they are formed either from vegetable oils or from residual roundup in the food. So make your fried foods with organic potatoes and use lard or tallow.
Q: I was wondering if you can eat chicken liver raw, or must it be cooked for safety? I already eat raw lamb’s liver and raw cow’s liver (after freezing for 14 days to kill parasites). But so far I have been cooking my chicken liver. Would it be safe to eat chicken liver raw?
A: I OK if pasture fed, after freezing. But it is delicious cooked also!
Q: If I have absolutely NO access to pasture fed animal products, cows, lamb or chickens, do you still recommend we follow the advice of consuming their livers, organs, meats and fats along with using them for bone broths? At best the meat and chicken available is grain fed in lots and def vaccinated. Please advise on this. I do have access to raw milk.
A: I would purchase calves liver but not chicken liver from the grocery store, along with regular fresh meat and eggs, especially beef and lamb. The raw milk will go a long way to protect you.
Q: What’s the substitute for whey in beet kvass?
A: More salt! (It’s better to use whey)
Q: I recently read your article regarding citric acid in the Fall of 2013 edition of Wise Traditions. I was shocked to read that it behaves like MSG! Would you please clarify something for me with regards to citric acid? I do read labels very carefully and up until now I thought citric acid was “okay.” Is there an artificial citric acid which is behaving like MSG? I read on organic food cans and packaging “natural citric acid.” Is the natural citric acid safe?
A: Citric acid sounds natural–sounds like it comes from lemons–but it is all industrially made. I don’t know what is meant by “natural” citric acid, but I would steer clear.
Q: I have a dear friend, the most gifted medical doctor I know personally. A specialist in endocrinology, he had no idea until a few years ago that anyone had been cured of diabetes, until he read a book that advocated a vegan diet for diabetes reversal. He was astonished to find that this worked for his patients. In the last year, he has opened a clinic and had remarkable success treating a wide range of harsh illnesses from diabetes to cancer, mental disorders, heart disease, and so on. He has patients come to him because they get well. My question is, how can this be? Perhaps his patients are so toxic that they get better eating real food, even if their diet includes no (or very little) animal products. Do people flock to Dr. Oz because the actually get better? Certainly, after only a few years advocating a vegan life, there are no long-term results in fertility or brain development. (Presumably ill 80-year-olds are not worried about either) Perhaps this is sort of like what Dr. Gonzalez mentioned about Dr. Kelly, who advocated a vegetable-intensive diet until he found a woman who responded well to mostly meat. Maybe at some point my friend will have a patient who does not respond to a vegan diet.
A: I think what is happening is that they are getting off processed foods, this makes them get well. Long-term on the vegetarian diet, they start to have problems.
Q: I am researching jet stream ovens…Sally recommends Ozark brand. When I called the toll free number the rep informed me that they have not been able to get them in nine months. My question is, what makes this brand superior to other brands? I assume the research that you have done has proven to maintain food quality and health – so I wonder if the other brands maintain food integrity as well as the Ozark. I have all but stopped using the microwave BUT have not removed it from my kitchen and really want to; BUT I need a replacement.
A: What you want is some kind of convection oven–I think the Jet Stream is a mini convection oven. These are not as fast as a microwave, but faster than a regular oven.
Q: I am wondering if you are selective about who sponsors you. The reason I ask is that I ordered some of the Zija products assuming they were safe because they were a sponsor of yours. When I got the drink mix I looked at the ingredients and they looked fishy to me. The mix contains things like “natural flavoring and citric acid”. Both of these terms according to the Truth in Labeling campaign could be hidden terms for MSG. The drink mix is also very sweet, which to me is a sign that it could be synthetic.
A: We agree with you, they kind of sneaked in under the radar. They won’t be here next year.
Q: Have been reading that tyramine can cause severe migraines and that a person prone to migraines should stay away from anything fermented. Please comment – – my daughter suffers terribly with migraines and I would like to share any helpful info for her that I can.
A: You will just have to try eliminating them and see; or vice versa, eat something fermented and see what happens. Getting off of sugar will help. Usually headaches occur when blood sugar is low.
Q: Sally, I have in my notes from the chapter leader group meeting at the convention that Kathryn N. Johnson recommended Deep Nutrition as a good book for kids. Did I get this wrong and what is the final decision? I would want to go with what the foundation says. I see you are saying it is not recommended in the chapter leader e-mails.
A: I think there must be some mistake here, we would never recommend this book for children – it is not written for children. There are many good things in the book, but it also contains errors and confusing terminology, and leaves out key points, so we don’t recommend it.
Q: I have noticed that there appears to be a lack of good data that show the impact of the microwave on the nutrition of food. I am a chemist by training and decided to do a literature search on the use of microwaves and food safety. There is almost nothing out there! I found a couple articles on the use of high powered microwaves for biological laboratory use. But nothing that could be considered “scientific” to show how the home microwave affects the nutrition of food. I am skeptical by nature and need good solid data to convince myself of something! The WAPF web site and writings frequently advise against the use of the microwave. The foundation does an excellent job of providing primary data to support its many other statements, but I have found NOTHING that supports the statement to avoid the use of a microwave to warm foods. Is there something I am missing? I would be willing to suggest an experimental plan to generate these data. I might even be willing to do some of the testing but I would need to have a lab that I could send samples to in order to do the vitamin testing. I would like to ask the WAPF board if this is something they think could/should be done. Does WAPF have a lab for this kind of work?
A: You are right, there are not a lot of data. And the right research would look at the results of giving the same diet, microwaved and not microwaved, to experimental animals. Would you be willing to do a rat study? This could be very enlightening.
Q: We consume raw liquid whey at home and we really like it after or during exercise for protein. I understand the whey protein powders are detrimental for our health but I would really like to know the comparison with kefir also made from raw milk. My interest is in building muscle mass after exercise and I cannot find an answer anywhere.
A: Yes, the raw liquid whey would be excellent for bodybuilding.
Q: I recently heard an interview with Sally Fallon on Underground Wellness, she said that eating non organic meat and poultry was still recommended over not eating any meat/poultry. My question is that since I started GAPS I have been eating a lot of chicken and especially broth, from non-organic, kosher chickens. It is very hard in Israel to find organic and kosher chickens at an affordable price, especially at the amount that I am consuming (chicken bone broth, with small amount of chicken, daily) and twice a week eating the meat of chicken with skin. I have noticed since I started with GAPS improved digestion but more breakouts and increased tenderness in my breasts as well as night sweats during menses. I am very concerned that I am getting some side effect from chicken growth hormones. On the other hand I need to heal my gut/Candida issues. We just don’t have the same access to clean grass-fed livestock here. But I believe very much what WAPF teaches about the value of animal fats and proteins. We also have no access to organic cream or butter. I have been making ghee at home from regular butter. Is this safe? I was once vegan (less than a year) and I think that’s how I ended up with all these digestive issues. Just wondering if you have any opinion or advice.
A: Could you alternate chicken broth with beef broth, lamb broth or fish broth? This is what I would recommend.
Q: I was so impressed by your presentation that I went out & got some red meat for the first time in years! However: 1-Acidity factor in animal foods? Animal foods do not create “acidity” Acid-alkaline balance in the body depends on many factors, adequate protein being one. 2-Many of the big muscled animals of the world (horses, gorillas, etc) live on leaves and grass – and they evolved right along with humans. Why not humans too? Horses, cows, deer, etc have complex digestive systems with either several stomachs or, in the case of the horse, a very different kind of digestive tract, which allow these animals to derive nutrients from grasses and grains through fermentation. Humans can’t do this.
Gorillas have a larger digestive tract than humans and it contains special protazoa that allow the gorilla to digest leaves; still gorillas need meat in their diets. 3-What about the case made that humans do not have teeth designed to eat meat – they are evolutionary designed so as to eat veg, greens, nuts, etc? That’s why we need knives. We have the teeth of an omnivore, we eat both animal and plant foods. We need to process our foods to make them more digestible (including using knives) because we have a very simple digestive tract compared to animals. 4- What about the case made that humans do not have short digestive tracts like other meat eaters – that meat goes putrid in our tracts way too long? But we DO have short digestive tracts, about the same length as wolves and dogs. We have a whole system for digesting meat, including hydrochloric acid in the stomach (herbivores do not produce hcl) Meat does not go “putrid” in the digestive tract, it is digested 5-Fish & fish oils are now contaminated with nuclear & plastics? The entire food supply is contaminated!! But the fish liver oils that we recommend are carefully tested and free of contamination. Wild fish will be less contaminated than farmed fish. 6-Gerson is “greens” – no animals?
A: The original Gerson diet was based on raw liver juice and he got good results. We do not know what kind of results are obtained from the Gerson diet as now practiced. Certainly it gets people off processed foods, but over the long haul can lead to serious deficiencies.
Q: What is WAPF’s take on glycerin in toothpaste, in regards to it making it more difficult to teeth to re-mineralize? The only natural toothpaste we like is Weleda salt toothpaste, but if my kids use it at night, will the glycerin make it hard for enamel to re-mineralize? Should we just brush with water at night and use the toothpaste in the morning? Is there a particular toothpaste or powder, etc, that WAPF recommends?
A: I have never heard this about glycerin. I very much doubt it would have this effect. The mineralization of the teeth has to do with nutritional status, particularly vitamin K.
Q: I have two questions about raw honey that I hope you can help me with, because I find many sites that say both sides. 1st I hear that if raw honey is heated (like in tea/coffee) it loses it good properties (which I get) and it becomes toxic to your body. Is this true about becoming toxic? I enjoy it as a sweetener. If it is, would processed honey be any different? It does not become toxic but the enzymes may be compromised. The second I think was answered on this article you posted
http://www.westonaprice.org/about-the-foundation/contact-wapf Based on this, it sounds like I can use honey in kefir and not have it kill the good bacteria in the kefir, since it has been known to kill bad bacteria. Is that right? My kids love kefir sweetened with honey.
A: I am sure this is fine.
Q: I have recently started a blog:
I love the work and wanted to let people know the truth. One nasty comment was made that the rat experimentation with cereal was not true (linked to in my blog). They claim the university is made up, and that cereal is in no way harmful. Please help me…how can I prove these things are true?
A: Is this the experiment with the three groups of rats, with the cornflakes and the box? All I can tell you is that the person who did the experiment (Loren Zanier) told me what he did and the results over the phone.
Q: I’m sure you are aware of Dr. Wahls, the medical doctor who healed herself of multiple sclerosis with food and muscle stimulation. It would be wonderful to have her as a speaker. Any comments?
A: I have heard her presentation, there is quite a bit in her diet that is contrary to what we teach, such as lean meat, and all those green drinks! But I am glad she has done well on it.
Q: Sally was recently interviewed on Food Integrity Now. She mentioned that vaccinations affected the humoral immune system and not the cell mediated immune system, which leads to auto-immune diseases. I searched your website but could not find any references for humoral immune system. Could you please provide some references?
A: This is discussed in my new book, The Nourishing Traditions Book of Baby and Child Care. It is also discussed in an article on the Flu in the Spring issue of Wise Traditions, should be out in a couple of
weeks and the article posted on the website shortly.
Q: Hello, I am new to your website and your program but have a friend who is mentoring me in my journey. I was wondering if you could suggest any tips/helps in my endeavor to quit smoking. I am 57 (female) I smoked for 20+ yrs and quit for 20. I started smoking 2 yrs ago after the loss of a child but now I am ready to quit again.
A: I think taking cod liver oil would be most helpful–the vitamins A and D would help with the cravings. See our pages on cod liver oil on the website. And of course, just doing the whole diet.
Q: Do you know of any articles that talk about the safety of oysters and other seafood since the radiation? Would you recommend raw oysters?
A: I do not know of any studies on this, but to be safe I would only eat oysters from the northeast coast of America for now.
Q: I’ve been eating for a few months tons of bone broth and liver and animal fats, also coconut oil, raw fermented foods, sprouted nut butters etc, but I just went to the dentist and I still have cavities
especially on my silver filling. I have psoriasis and possibly a yeast infection. Is it possible that the two amalgam fillings that I have are causing a yeast overgrowth in order to protect my body from
mercury exposure, and then on top of that, food intolerances scalp and genital psoriasis?
A: This is quite possible. I would definitely have the amalgams taken out by a knowledgeable dentist. See also the article Mad as a Hatter on our website, for a gentle detox protocol.
Q: I am working on the translation of Healthy4life in French and need to know exactly what you mean by “flame proof pan”? Is this just any pan that can be placed on the burners or is it the new, compatible-with-induction-cooking pans that have a double bottom?
A: A flame-proof casserole is cast iron coated with enamel, such as those made by Le Creuset. You can put it in the oven but also over a flame on the stove.
Q: My confusion here is because in animal health one always hears about magnesium being antagonistic to copper rather than zinc, but the two articles in WT about high levels of copper haven’t mentioned magnesium at all. There was also an interesting chapter in Soil, Grass and Cancer by Andre Voisin where cattle in Florida (where I am) were breaking bones, even when supplemented with calcium and magnesium. It wasn’t until copper was added that the bone break incidences stopped, yet the two articles (especially the earlier one about avoiding copper toxicity) seemed very negative about copper, and seemed to suggest it was something one must avoid. It scared my mother into going on about how toxic copper is, and I’m always telling her but we have to supplement our animals with so much copper!
Otherwise they get very susceptible to parasites. My question is–is this just different for animals, do they need extra copper and we need extra zinc? I couldn’t help wondering while reading your dwarfism article if those areas where dwarfism seemed to be more common had perhaps very high calcium soils and low magnesium.
A: Very interesting! Of course we need copper, but these articles were about copper overload. May we publish these remarks as a letter in the journal?
Q: I’ve read your articles about pork, that fresh pork adversely affects the blood but cured or marinated doesn’t. This was all in reference to pork meat, though. I was wondering about fat/lard, and pork organ meats. Does fresh pork liver adversely affect one’s blood? pork blood, kidneys, heart, brains? If you know the answer, I’d really appreciate it. I live on a farm and butcher quite a few pigs, so there’s quite an abundance of free pork organs around.
A: Good questions. I am sure the lard has no adverse effects as it would be proteins causing the blood clumping. As for organ meats, we did not test those, but I think the best thing it so eat them with
sauerkraut or lacto-fermented pickles.
Q: I have a question about Dr. Mercola. I just got through watching his video on Vit K (which he calls the “forgotten vitamin”). I didn’t watch the whole thing but I DIDN’T hear him mention WAPF at all which really made me pause. He said the Danish scientist, Dr. Henrik Dam, discovered vitamin K in 1929. Dr. Price was not mentioned. Now, I know I am going to get questions from people about this so I thought I would check with you. Shouldn’t Dr Price get the credit for discovering Vit K (even if he didn’t call it that at the time)?
A: Please read the article “On the Trail of the Elusive X Factor” on our website. Several people were working on vitamin K at the same time, and Dr. Price was not aware that the vitamin had already been named.
Q: Do shrimp-shells contain just as much calcium, cartilage and gelatin as bones do? Would shrimp shells be just as good as for example fish-bones to make soup from, regarding nutrition?
A: Yes, shrimp shell stock is very nutritious!
Q: I’m Irish and been trying to follow your dietary suggestions as much as possible. My problem is I’ve been researching Irish meat eg beef which is grassfed, silage in winter but fattened with grain eg
corn/soy before slaughter .Would this pose a problem in remineralising teeth?
A: This beef would be acceptable to eat, but not sure it is the right food for remineralizing teeth. You need raw milk and cheese, bone broth and cod liver oil for that.
Q: Hello I was wondering if you are aware that ketogenic diets appear to cause urticaria. Last time I went on a ketogenic diet I got a really painful rash and several not so painful ones and I put it down to a reaction to washing powder or a virus (though i also suspected it could be the diet) and went back to eating a diet containing more carbohydrates now I have started on a ketogenic diet again and the rash has returned. always seems to be just above my collar bone and last time it was on the back of my left forearm. This time i was curious and I carried out a web search and stumbled upon this http://www.steadyhealth.com/Ketosis_urticaria_Antihistamines_weight_loss_Atkins_Cambridg_t113158.html?page=2.
I just thought I would make you aware of this and was wondering your thoughts on this?
A: I have not heard of this, but my guess is that this is due to the depletion of vitamin A from the high-protein diet (I note that someone on the South Beach diet also developed a rash, the South Beach diet is
very dangerous) so I would add cod liver oil and plenty of fats like butter and lard when doing a low-carb diet.
Q: There was a part that bothered me though. The mention that doctors have to do so many C-sections today due to women’s pelvic issues related to poor diet. This is absolutely not true. It was disappointing to read this, as I’m sure a lot of your readers and followers support and believe in natural birth. Most, probably out of the hospital setting. There is really a lot of evidence based research that the birthing ‘industry’ in our country has gone to a similar place as our food ‘industry’. Please research this. The leading pioneer in current midwifery, Ina May Gaskin, has a lot of information out there. She delivers babies at her own center and less than 3% of women require cesareans. She is dealing with healthy women who take care of themselves with good diets, but none the less, there is a HUGE amount of unnecessary cesareans in our country and around the world. They are not all due to a woman’s pelvis. Most are because doctors want to get home at a certain time, time limits are put on labor [which they should not be, as every woman’s body is different], and there are a huge amount of interventions being done with almost every single hospital birth. This includes Pitocin induction [a woman’s body will not have a baby if it is not ready, regardless of what synthetic chemical you put in it] and epidurals [when the body can not feel what it is supposed to, it does not release the endorphins and hormones needed to progress with birth.]
A: I do agree that many cesearians are unnecessary and state this in the book. . . but some are indeed necessary. As I discussed in my book, before the C-section was developed and perfected, many women died in childbirth, horrible agonizing deaths. You say that only 3% of women need C-sections–the number may be higher because the women doing natural birth are a self-selecting group–but even if only 3%, this is still a large number of women. Women should do their best to avoid the C-section, but if they end up having to have one, I want them to know that it is not the end of the world.
Q: Recently I met an aboriginal man in a semi remote town a few hours west of Dalby. He has been producing pils made from gumbi gumbi leaves. He claims the bark is even more beneficial. One of the stories he told me was about a man on a lot of medication for a number of problems including cancer. After taking the gumbi gumbi treatment for a matter of weeks he made a remarkable recovery. I’m wondering why this isn’t more widely known about because he claims it can get rid of breast,bowel and prostate cancers, and works much better before any chemo or cutting out procedures are done to the patient.
A: Many of these herbal treatments work very well–they are a threat to conventional treatment, and that is why you don’t hear of them, and they are usually suppressed.
Q: Hello I am wanting some peace of mind on a drink we enjoy which is caffene free. It basically contains cereals – Barley, Malted Barley, Rye, 82% and Chicory. However I am aware of phytic acid in grains and the damage it can do, so am wondering if this type of powdered drink could still contain the grains phytic acid? Or would it be okay to drink – we have 1tsp with hot water and a little cream. (Brand called ecco – but I am from New Zealand so you may not know this brand).
A: Since these grains are “malted,” which means sprouted, I don’t think there is a problem with phytic acid. Certainly is better than real coffee!
Q: My doctor said that I have a gluten intolerance. Before this I was taking wheat germ oil for vitamin E for me and for my husband who has high blood pressure but now that I found out that I am gluten intolerant. She said that wheat germ oil I should not use because of gluten intolerance. What foods or oils would you recommend for my needed vitamin E requirement? The doctor recommended rice bran oil but I noticed you do not recommend that. Please let me know what you would recommend.
A: I don’t see how wheat germ oil would have any gluten. But in any event, good sources of vitamin E are butter and extra virgin olive oil.
Q: If someone already has plaque build-up in their arteries, and is already taking cholesterol-lowering medications, would it really be safe for them to eat foods that are higher in saturated fats? Someone recently asked me this question and I wasn’t sure how to answer it. Everything Sally said made perfect sense to me and I understood her argument about how the increase in hydrogenated vegetable oils (particularly from soy and corn) is responsible for increased inflammation in our bodies, and how this leads to various illnesses. Still I’m having a problem wrapping my head around the fact that it would be safe for someone who already has blocked arteries, to eat lard, animal fat, and to stop taking cholesterol-lowering medication. Any clarification you could give me on this point would be very much appreciated. I recently completed a certification in sports nutrition and I’m finding it very hard to make sense of all the conflicting information that’s out there.
A: The main thing for reversing blocked arteries is to get off ALL vegetable oils and to get adequate fat-soluble vitamins in the diet, vitamins A, D and especially vitamin K. I would suggest 1 tsp Blue Ice cod liver oil and 1/2 teaspoon high vitamin butter oil per day, plus all the foods that carry these nutrients–butter, egg yolks, cream, liver, fish eggs, etc. Use only olive oil for salads, and that sparingly. Of course, you can get off the cholesterol-lowering medicine, and there is no need to cut back slowly (as with blood pressure meds), you can go off cold turkey. There is no relationship between cholesterol levels and blockage of the arteries. There is a wonderful cardiologist in Tyler Texas, Dr. Peter Langsjoen, http://drlangsjoen.com who takes all his patients off statins and puts them on a Nourishing Traditions diet. If you could go there and have an appointment with him, then you could be reassured by a cardiologist that this is the way to go. He will also put you on Co Q10.
Q: My daughter (age 8) has been complaining off and on about her back. She recently went to the pediatrician for an examination and they said that she might have scoliosis and that they want to do a further assessment soon. They also warned us NOT to visit a chiropractor because those people are practicing pseudoscience. Of course we took everything they said with a measure of salt. I’ve read Dr. Price’s book and know that integrating raw milk, high vitamin butter oil, cod liver oil, and organ meats have gone far to help people overcome other developmental maladies but when I ran a search on your site for “scoliosis” I didn’t find anything to refer to. Do you know if integrating raw milk and the other factors Dr. Price recommended can help address this? Can you point me to some resources?
A: I am not sure you can correct scoliosis, as it is congenital at birth (I have mild scoliosis myself). But you can certainly mitigate any adverse effects with the dietary factors. And I would definitely try a chiropractor! Acupuncture might help also, it is proven to help with lower back pain.
Q: I am a bone broth advocate…..do you have any nutritional information regarding methods used? A pressure cooker verses slow cooking? Lots of information online but nothing definitive.
A: They should be simmered slowly to release the maximum amount of cartilage. Unfortunately, we don’t have any info on pressure cookers for broth.