Letters, Spring 2020

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5G MORATORIUM NEEDED

The Caustic Commentary in the last Wise Traditions journal (Winter, 2019) has a section entitled “Mental Problems,” in which you state that 50 percent of “millennials” (ages 23-38) and 75 percent of “Gen Zers” (ages 18-22) have quit their jobs because of psychological issues, while only 10 percent of “baby boomers” (ages 55-73) have reported leaving a job because of mental illness (The New American, Oct. 14, 2019).

You stated that this is being blamed on “rising work loads, limited staff and resources, and long hours,” and you go on to mention poor nutrition and over-vaccination as more likely causes.

But you ignore the elephant in the room. Millennials began using cell phones when they were in high school and college. Gen Zers began using them when they were three years old. Neurological problems have long been listed as an adverse effect of extensive exposure to non-ionizing radiation. Safety regulations for cell phones are from 1994 tests, for a duration of six minutes, on dummies with heads of jelly, not real people. Dr. Martin Pall from Washington State Univer­sity reported on February 26, 2020, at Gonzaga University on a study of rats exposed to pulsed microwave non-ionizing radiation at the age of two months—the rats showed signs of de­mentia at the age of fifteen months (rats live for about thirty-six months). When they were exposed to continuous non-ionizing pulsed wireless radiation, as is proposed by our government through 5G, they developed all the markers for Alzheimer’s by the time they were six months old.

Many people have heard that T-Mo­bile and Verizon are currently rolling out 5G, but they don’t know anything about it. According to former Harvard University researcher Susan Clarke, microwave radiation is absorbed by any part of the body the same size as the radiation’s wavelength, which includes our brains and our children’s brains and organs. And with 5G millimeter waves, the size affected includes cells and DNA. Clarke states that cell phone ra­diation is xenobiotic, that is, foreign and very harmful to all biological systems.

On December 11, 2019, a broad coalition of scientists, doctors and ad­vocates sent a National 5G Resolution letter to President Trump demanding a moratorium on 5G until potential hazards for human health and the environment have been fully investi­gated by scientists independent of the telecom industry. The letter references scientific studies demonstrating harm to human health, animals, bees and the environment.

Two years ago, health-conscious people sent twenty thousand emails and phone calls to Wasco County, Oregon in defense of Azure Standard Farms in response to the county’s demand that Azure spray their eighteen-year-organ­ic farm with Roundup to eliminate wild morning glories. The county backed down. What would be the result if the president received twenty thousand emails backing up the 5G resolution sent by the doctors and scientists? It’s easy to write the president. Just click on whitehouse.gov/contact, click “Contact the President” and leave your message. Or call the Whitehouse comment line: (202) 456-1111. State that you request a moratorium on the rollout of 5G because published scientific studies demonstrate harm to humans and the environment from current wireless technology; 5G will dramatically in­crease the general public’s involuntary daily exposure to radio frequency elec­tromagnetic fields and is adding new technology never safety-tested by either industry or the FCC.

On the Isle of Wight, where 5G is already fully rolled out, gardeners are reporting no bees or insects and no fruit on their plants. In Australia, a report prepared by botanist Mark Broomhall to UNESCO documents the exodus of species—mostly birds—from the Nightcap National Park World Heritage Site, corresponding with an increasing amount of electromagnetic radiation from the Mount Nardi telecommuni­cations tower complex. 5G was also launched in Wuhan, China just weeks before the coronavirus (a previously mild virus) reportedly broke out and began killing people.

New wireless antennae are rapidly being attached to streetlights and util­ity poles directly in front of homes and schools. Around five thousand of the planned twenty thousand 5G satellites have already been launched, litter­ing the sky, interfering with migra­tory birds’ flight patterns and spewing millimeter-wave radiation upon the earth. We must stop 5G now. And as Susan Clarke can tell you (https://sci­entists4wiredtech.com/susan), there are ways to do it. Both governments and the general public have been lied to for twenty-four years about the meaning of section 704 of the Telecommunica­tions Act; recent decisions have given municipalities across the nation the tools to stop the telecommunications companies from putting up new tow­ers, as well as the ability to force them to remove the towers already present.

Please contact the president now, and then forward this letter to every­one you know. If we could generate twenty thousand emails to save Azure Standard Farms, surely we can gener­ate twenty thousand emails to save the planet. We do not have time to wait.

Anne Wilder Chamberlain
Priest River, Idaho

Editor’s Note: Thank you for this excellent letter. We will follow up with an action alert to our members. At the same time, poor diet and vaccinations are very likely factors in the current epidemic of depression and stress disorders.

DON’T FREAK OUT OVER CORONAVIRUS

A few things to consider regarding the massive government and media freak-out (of which Big Pharma will surely be taking advantage) concerning the Wuhan, China coronavirus ground zero outbreak.

Wuhan is a city that has been victimized—for years—by the most polluted air, the most polluted water, contaminated Frankenfoods, minimal sun exposure, and has also recently had massive highly toxic 5G network instal­lations added all over the city. The tens of thousands of dangerous (untested for safety, either short-term or long-term) 5G units are on public buildings every few blocks all over the area. Surely the brand new thousand-bed hospital just built in a record ten days has 5G transmitters installed on it.

What our so-called public health “community disease experts” are not considering is the following short list of cofactors that would make any given person’s (or community’s) immune system far more susceptible to the dangerous effects of a virus that are likely to be inconsequential for people not exposed to these risk factors:

1. The massive disease-producing, immune-system-polluting 5G net­working that was recently inflicted on the Wuhan population just over the last months of 2019;

2. The massive pollution of the air (and lack of sunlight and therefore vitamin D) of urban cities like Wu­han;

3. The massive pollution of the water in Chinese cities like Wuhan;

4. The massive over-vaccination of most Wuhan residents with alumi­num adjuvants, mercury preserva­tives and other vaccine toxins that make vaccine recipients much more susceptible to many viral and bac­terial illnesses;

5. The high incidence of smokers among adult males in Wuhan.

My point is that healthy people exposed to coronavirus—or any viral or bacterial organism, for that matter— may not get infected in the first place or might just have minimal symptoms and then permanent immunity for the future. The fact that our public health officials (even the “respected” Mike Osterholm, PhD—not an MD—here in Minnesota, for example) or the bigwigs in DC are not mentioning the reality of cofactors is deplorable and unforgiv­able.

Gary G. Kohls, MD
mydutytowarn.org
Duluth, Minnesota

LIVED TO AGE ONE HUNDRED TEN

Here is a picture of my great aunt who lived to be just shy of her one hun­dred tenth birthday! This is a picture of her at her one hundredth birthday party. I remember her asking my grandmother why she pasteurized her milk on the farm, it’s clear she drank raw milk.

Jane Elder Kunz
Indianapolis, Indiana

MODERN ASSUMPTION?

There appears to be an assumption lurking beneath the surface of much of the current dialogue and debate regard­ing traditional diets, and because its ramifications are at least potentially unhealthy, I think it needs to be brought out into the open.

I’m referring to the assumption that, at a certain point in humanity’s past, the human physical organism was effectively “finished,” and therefore humans today are the same, scientifi­cally speaking, as those who lived at that time. This assertion, if accepted as fact, would seem to establish the parameters for healthy eating for all time. In other words, because these ancestors were at least apparently “the same” as us in the only way that current scientific practice accepts as legitimate (i.e., physically), what was healthy for them must also be healthy for us. It only remains for us to determine the former, so that we can then apply this knowledge in the present.

Obviously this is a thorny, involved issue that requires far more attention than it can be given in a short letter. But the reasoning behind this assump­tion seems to be that, since modern technology has apparently freed our species from Darwinian selection pres­sure, evolution (for us) has effectively “stopped.”

It isn’t sufficiently recognized in our culture (it certainly isn’t being taught in the public schools) that our current scientific practice is largely the result of certain very brilliant and influential people having chosen a particular “fork in the road” about four hundred years ago. This doesn’t mean that the established scientific method is illegitimate, but it is limited, and the other fork hasn’t somehow lost its validity and relevance merely because our culture has chosen not to explore it.

The upshot for present purposes is that we need to be careful about reducing all evolution to Darwin’s one-sided rendering of it. I suspect that a rigorously qualitative, non-reductionist scientific approach will reveal that evolution, in its more comprehensive sense, is very much an ongoing process, and human nutritional needs are likely integrally evolving in tandem with this process. In more concrete terms, there are perhaps foods we ate in the past that we shouldn’t be eating now, for example, and foods we are eating now that we won’t be able to assimilate properly in the future. We should not allow our culture’s materialistic biases to prevent us from being open-minded about such possibilities. Our current and future health may depend on it.

Andy Shaw
Alexandria, Virginia

Editors’s Note: The assumption that our dietary choices should mimic those of our healthy ancestors does not derive from Darwinian theory. Quite the contrary, I think most of our members start with the assumption that human beings were divinely created, and that our magnificent bodies require a wide variety of nutrients at relatively high levels. Even if our current diets do not contain certain specific foods that our ancestors consumed (raw organ meats, the contents of ruminant guts, insects, etc.), it makes sense that we should design our diets to provide a similar nutrient profile.

PRAISE FOR RAW MILK

We have a real “praise report” on our farm’s raw milk. We offer milk free of charge to families with a critically ill family member—and a young child battling leukemia is now in total remis­sion after living on nothing but our milk for almost a year during his extensive cancer treatment.

He was two years old when they found he had cancer and once treat­ment started, he quit eating. He could not tolerate the NG tube so they were losing the fight for his life.

His mother and grandmother had heard of the benefits of A2 raw milk and found us through our listing at realmilk.com. For almost a year, they drove almost one hundred miles one way to get milk from us because their son would drink the milk and said it made his tummy better. As I said, he would not eat or drink anything else.

Once he completed treatment and was in remission, his oncologist ques­tioned the parents on what they did to change things with their son. Now I didn’t tell you that the father of the child is a pediatrician and agreed to giving his son whole raw milk with open eyes and good base knowledge.

The father explained the way they had gotten nutrition in their son when he was losing his battle with cancer and how he turned around using raw whole A2 milk. The oncologist couldn’t argue with success!

The family could well have paid premium for their milk and we chose to donate to their son’s care as part of our ministry of our farm! So that’s a little success story on the health benefits of raw whole milk, even in a child with suppressed immunity due to cancer treatment! It saved his life!

Thank you, WAPF, for the part you played in the young man’s survival!

Jen Massey
Detroit, Michigan

CONVENTIONAL NUTRITION

I felt like thanking you, since my master’s program recently ended and I believe you are a big part of what made it possible.

During the program I learned a lot of good stuff. I am especially glad that now I am more aware of how the health system and the food industry work, but the nutrition classes often made me mad and sad, and there were many times I said something in class that wouldn’t get people’s support.

So, during all this time, being able to spread the word through the Spanish Facebook and being in contact with WAPF, has played a big role in keeping me going. I thank you for the opportunity to work for the WAPF and for all the support I find in you. I ab­solutely admire how brave you are and how much you care for people’s health! Saludos desde Perú.

Verónica Belli Obando
Lima, Peru

JOURNAL PRAISE

Thank you so much for your recent journal (Fall, 2019). I read it cover to cover and much of it out loud to my husband as we drove to work each day. You are really educating us and that is saying something. Hats off to you all!

Specifically thank you for the article “Why We Cook.” I just read it for the second time along with all the sidebars. It was a very clear and well laid out article with tons of science-based information and observations to back it up.

But, as I said, I read the whole magazine and found the articles on the danger of ultrasounds, the microwave and fake burgers very helpful. The book review section along with Tim’s DVD reviews are awesome as well. And wrapping up with that Vaccine Update—holy cow! Good data!

Thanks so much. WAPF does valu­able work and is truly appreciated.

Mary Fitzgerald
Brooksville, Florida

CANNABIS DANGERS

I read your article in the journal last year (Spring, 2019) about cannabis and it really fit what I saw in my daughter. She suffered a severe psychotic break three years ago after being prescribed medical cannabis. I still don’t know what for. She had violent behavior and paranoia. She thought people were spy­ing on her, that people wanted to kill her, steal her children, that there were cameras in the house and that they were being observed from space. That is only part of what happened to her.

She is doing much better now but she still has some paranoia, and she has not left their property for two and a half years. Thank you for publishing the truth about this terrible drug.

Leslie Adams
Boise, Idaho

RAW MILK SAVED MY LIFE

I’m very pleased to be able to give my testimony for raw milk. Two years ago I was diagnosed with diverticulitis. After reading about the options I actu­ally had, which were horrible (tearing out half my intestines), I did all the research I could to find out how to heal my gut. I knew my doctor’s advice would end up in endless pill-taking and I didn’t want to go that route.

Where I live, small dairy farms have sprung up on the outskirts of town. After getting on a waiting list I finally was called to pick up my fresh raw milk. I had to travel twenty miles to get it, but it was well worth it. In the initial stage of recovery I drank mostly raw milk and organic beef bone broth—hardly any solids for about six weeks. (It was the hardest thing I’ve ever done.) By the two-month mark my intestines relaxed and I was able to take in some pureed foods. I stayed on a strict diet, avoiding my intolerant and allergenic foods for a couple years, and today I feel great. When I start feeling like my bowels are upset in any way, I know that I’m not drinking enough raw cow’s milk.

The short and long of it—raw milk is liquid gold. It healed my guts, it helps me beat the blues in the winter seasonal depression, and gives me a glow that causes people to say, “You look great, what are you doing?” I cannot say enough about this super food that God has given mankind for nourishment. We do indeed live in a land flowing with milk and honey. Go find it!

Teresa Plew
Vancouver, Washington

A KEFIR STORY

We started our daughter Anja on raw milk kefir at six months as I was unable to breastfeed any longer. Even though she initially made a number of interesting facial expressions, she never resisted being fed it—in fact, she enjoyed it.

She would eat it about two times a day. When she got pickier with the various foods we wanted to feed her, I started hiding her liver, spinach and broccoli in the kefir or would just top her food with it. She still eats it every day for breakfast and lunch or dinner. It’s a great meal on the go and it’s filling. Using the Weston A. Price guidelines and recipes, I also was making ferment­ed taro, sweet potato and fermented sparkling fruit drinks. I also was giving her egg yolks and bone broth.

When she’s sick, I kick up her kefir because it’s a great source of probiotics and immune boosters. She’s never sick for more than a week at most and more often than not, if she picked up anything it’s just for a day or so. At night when she wakes up and is hungry, we give her some kefir sometimes with a little drizzle of honey on top. She eats it and falls right back to sleep and sleeps through the rest of the night.

Kefir has been a lifesaver when she’s not in the mood for most foods. It allows her to eat her liver and get those nutrients. She continues to love it at age three when this picture was taken. The white moustache was of her own mak­ing after she drank the thick kefir.

Monica P.
Las Vegas, Nevada

ISOLATED BY INFORMATION

I like to spread information about the Foundation to anyone who brings up the topics of health and food, because I think it is absolutely invaluable. I was born in Ukraine and as a child I still recall the food that my parents used to buy at the Kiev farmer’s market. Ukraine was the bread basket of the former Soviet Union, while many re­publics suffered food shortages. One of my childhood memories is that of drinking the milk after it turned sour and curdled, and it was still delicious. And I recall the aromas of farm fresh to­matoes, cucumbers, apples and melons. The produce had wonderful aromas. So many people today do not know what naturally raised food should be like. A few weeks ago I told the mother of my daughter’s friend that I now drink raw milk. She reacted as though I were some mad woman.

I also keep sharing information about the dangers of vaccines with anyone who mentions the topic.

I would also like to share with you the fact that my son was diagnosed with certain genetic abnormalities, and he experienced severe intestinal issues just as he hit puberty. There was an anxiety component as well, which ex­acerbated the symptoms. In the end he was diagnosed with IBS and prescribed digestive enzymes. A lot went into getting him back to where he could be pain-free. He is twenty-two years old and doing better now. He is extremely bright and plans to go to law school.

However, all that illness has resulted in damage to his physical development, as all this hit him during formative years. When he was little, I noticed side effects on several occa­sions after he was vaccinated. Typi­cally, the pediatrician brushed me off. I am fully convinced that all that he went through was a result of vaccinations.

Anastasia Russel
Fresno, California

IN MEMORY OF JANE HENDERSON

I write to inform you that my moth­er, Jane Henderson, recently passed away. A WAPF member since 2009, she attended at least three Wise Traditions conferences. She followed the WAPF dietary guidelines and was a great influence and teacher in that regard to many people in her community. She was known at church for her wonderful and healthy cooking, and many people benefited from her healthy meals and bone broth when sick or in need.

Just two months before her death she was kayaking, canoeing, swimming at the lake, attending various exercise and stretching classes five days a week, and walking a couple of miles around her neighborhood regularly. She did all her own cooking and cleaning, she read voraciously, and she ministered to people in her community.

Her death was caused by adverse reactions to Tagrisso, a chemotherapy drug that was prescribed for her stage IV lung cancer, which was diagnosed in February 2019 after a year of cough­ing that began after she had the flu. Coughing was her only symptom. However, she had atrial fi­brillation for about sixteen years, managed well with only a low dose of Eliquis. That was her only medica­tion until she received three different professional medical opinions recommending that she start Tagrisso once daily. She began Tagrisso on April 29 and immediately began declining. By mid-June she was hospitalized. She died on August 13 when her lungs finally stopped making the CO2 exchange. All of her doc­tors, including her oncologist, agreed that what happened to her was adverse effects of the Tagrisso. The doctors and nurses were stunned at what they wit­nessed happening to her, and so quickly. She leaves behind six grandchildren, two daughters and two sons-in-law, and a husband of fifty-nine years.

Throughout her hospitalization, Mom never once ate hospital food. My sister and I cooked and transported every single meal to her and my father, who stayed every night with her in the hospital. Even her nineteen-year-old granddaughters took turns cooking for her for a couple of weeks at a time.

It’s no wonder she eventually developed lung cancer. She was born and raised in a coal mining town in West Virginia and lived directly across the street from the railroad. Her father was also a heavy smoker throughout his life. Both of her parents died after years of chronic and debilitating illness, not living past seventy. However, Mom was active and healthy and productive up to the end. She had adopted your dietary principles at least thirteen years ago after hearing a presentation on the Wise Traditions diet.

Here is a picture of our family in the hospital with Mom just eighteen days before her death.

Thank you for your work. It has blessed my family in many ways, with ripple effects that cannot be counted.

Amy Knowles
Sparta, Tennessee
Lee Burdett
Altamonte Springs, Florida

GRATITUDE

I’m taking a moment to express my gratitude to the Weston A. Price Foun­dation, Joel Salatin and everyone in this movement. I’m twenty-nine years old. Five short years ago I was vegan. Today I own twenty-four acres, six beef and dairy cows, fifty meat birds and laying hens, and two goats. I’ve learned how to ferment my own veggies, fruit and dairy for long-term preservation. I’ve learned how to prepare compost properly and rotate animals to keep my land produc­tive. I have three perfectly healthy kids under six.

We are not afraid, and perfectly prepared for whatever the markets, medical system and public institutions of all kinds throw at us. I have a very strong sense of purpose that I’ve never had before. I’ve discovered all kinds of jobs that are beneficial to people and the environ­ment, ways to save local economies and the world.

Thank you, everyone, for the time and effort. We’re one of many families you’ve saved.

Breanne in Canada

THE EDUCATION MUST CONTINUE

I’m a new WAPF member and have been reading all your material and lis­tening to the Wise Traditions podcast. I am learning how to eat in a way that is truly nourishing me. What y’all are do­ing to support farmers, ranchers, dairy men and dairy women is huge. The edu­cation must continue for my generation (I’m thirty-nine) and for all upcoming ages. I’m finding so much benefit as a recovering vegetarian—living this way eating these nourishing foods.

Thank you for teaching people about the Earth, lifestyle, healing and conser­vation. Keep up the awesome work!

Elizabeth Meyer
Bellaire, Texas

BEING CREATIVE ON THE SMALL FARM

Running our small farm during coronavirus is different than normal. The demand for raw milk—our main product—has skyrocketed. Its the end of winter so we are not gardening yet, sugaring is just finishing and the lambs are not born yet. Our farm school and craft buildings are temporarily shut down and so I find myself with free time to be creative.

I’ve been cooking using as many highly nutritious groups of food and herbal tinctures as possible to share with my community here in the mountains of Vermont. I am following the WAPF Timeless Principles of Healthy Tradi­tional Diets focusing mainly on animal fats and seeing what I can produce. Sally shared a podcast recently emphasizing that eating good fat is one of the best things you can do to protect yourself from viruses. So, here are a few things we are cooking to consume more fats.

1. Raw milk colostrum yogurt: I make raw milk yogurt weekly. Our seven-year-old dairy cow, Mercy, recently had a baby bull calf and I made yogurt from the extra co­lostrum. It is high in antibodies, 100 times higher than milk and I figured that fermenting it would be even healthier and a good way to stretch the yogurt so my commu­nity could all have a bit. This yogurt is mild and delicious especially with a few black currents or some added elderberry.

2. Coconut: I am making popcorn for the crew every few days in coconut oil with lots of good Sea90, a min­eral rich salt. I store this in ½ gallon mason jars which keeps it fresh for several days.

3. Broth and stews: We raise turkeys, peafowl and chickens and have been making broth and rich stews from all three. The most unusual is the peafowl—be prepared to relax after eating as it seems to have more melatonin than turkey. I made a flavorful heart and liver sauté with peafowl and chicken organs, mixing it with chard and onions. The key is to caramelize the garlic before adding the organs and not cook them all the way through.

4. Butter: An intern told me this recipe. It’s delicious and satisfy­ing peanut butter fudge. You melt butter, add peanut butter in a 1 to 1 ratio, a bit of sea90 and a dash of maple syrup. This wonderful rich treat solidifies nicely and can be sliced cleanly to serve a bit for a snack. It is great with a generous heaping of plain whipped cream.

5. Garlic honey: To make a fermented antiviral I smashed up garlic, let it rest 10 min. and add it to our honey, 1 to 1. I stir it daily, keeping it on the counter to ferment and add garlic as needed. We take a tsp. a few times a day. After several days it has a chewy crunch and is not too garlicy.

6. Mushroom coffee: For a coffee sub­stitute I combine the mushrooms that we wildcrafted last year and dried for the winter. This includes: chaga, reishi, lion’s mane, shiitake, oyster, cauliflower and coral mush­room. In addition to this I add some dandelion root and burdock root, cooking it slowly throughout the day. It’s very thick and chocolatey. I have a few small cups daily, some­times with cream.

7. Herbal tinctures: There are so many powerful antivirals that we grow on the farm to help us stay healthy: the succulents, oregano, thyme, rosemary and sage, root herbs, burdock and dandelion, ashwa­gandha and astragulus, leaves like holy basil and boneset, and flow­ers like dandelion and feverfew. There are invasives that I wildcraft or p urchase, I d o n ot g row, l ike knotweed and kudzu. There is lots of information to help you find the best herbs for your own tinctures. I also make powdered leeks, onions and herbal leaves to put into my food in the winter.

8. Liver Pate: My all-time favorite! It is a combination of butter, beef tal­low, onions, garlic, salt and all the organs I can find. I first caramel­ize the onions and garlic in lots of tallow and butter and then drop in big slabs of liver and heart, keeping the insides tender and pink. Then I blend and put it in two-ounce jars which seems enough for a few servings. We like it on celery, a hamburger or a seeded cracker. Hope itʼs inspiring!

Leigh Merinoff
Chapter Leader
West River/Townshend, Vermont

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