Page 49 - Spring2013

= 3) is too small for the study to be definitive, Beverly Rubik, Ph.D., is president and founder Traditional
since the effect size was small. Moreover, only of the Institute for Frontier Science in Oakland,
one type of pork sausage was tested here. We California. She is also a faculty member at Brat mit Kraut
cannot generalize these results to all types of several universities and maintains a consulting appears to be
pork sausage because the recipes and methods practice. For more information about her work, a wise food
of preparation vary widely. contact her at brubik@earthlink.net or call (510)
Nonetheless, in the single subject who did 428-4084. combination
have adverse reactions to pork sausage, consum- that merits
ing sauerkraut with the sausage alleviated the REFERENCES further
problem. This may indicate that the traditional Rubik, B (2009) Pilot Research Study: Live Blood Analysis of
Adults Comparing the Weston A. Price Foundation Diet and the
Brat mit Kraut appears to be a wise food combi- Conventional Modern Diet. Wise Traditions in Food, Farming, investigation.
nation that calls for further investigation. and the Healing Arts; Winter 2009, 35-43.
Rubik, B (2011). How Does Pork Prepared in Various Ways Af-
This study was supported in part by a small grant fect the Blood as Assessed by Live Blood Analysis? Wise Tradi-
from the Weston A. Price Foundation. tions in Food, Farming, and the Healing Arts; Fall 2011, 24-32.

FIGURE 5: Mean blood coagulation factors pre-pork sausage consumption.

FIGURE 6: Blood coagulation factors pre-post pork sausage with sauerkraut.
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