Nourishing Our Children

Journey Into Real Food Class # 6

Class Schedule & Format

This is our last Tuesday Night

Plan is for approximately ½ lecture and ½

cooking class.

Breaks, Restrooms, Cell Phones

Cookbook Nourishing Traditions

Performance Without Pain Recommended

Book on healing your digestion and

transitioning to a traditional foods diet

Quarterly Magazine

Informational Brochures

Yearly Shopping Guide

Annual Conference

Local Chapters in the USA, Canada and Overseas

For Wise Traditions in Food, Farming and the Healing Arts

The Weston A. Price Foundation

www.westonaprice.org

Nutrient Dense Cooking Classes

Informational Lecture Series

Nourishing our Children Classes

Referrals for Sources of Local Foods

Support and Education of Local Farmers

Azure Standard Buying Club

Weston A. Price Foundation

The Chico-Butte Valley Chapter

Search for Chico-Butte Valley Weston A. Price Chapter on

www.meetup.com

Plan for Tonight

Summarize the travels of Dr. Price and the

Characteristics of all Traditional Diets.

Learn about Grains and Seeds and how to

safely prepare them.

Discuss Examples of Healthy Traditional

Meals and Snacks

Learn to make Crispy Nuts, Soaked

Oatmeal, Refried Pork & Beans and

Cauliflower Fauxtatoes

What is a Healthy Diet?

Atkins Diet?

Vegetarian/Vegan?

Zone Diet?

Macrobiotic?

South Beach Diet?

Juicing?

Food Combining?

Metabolic Typing?

All Raw?

Even Lisa is confused!

Or is it the

US Government Official Diet. . .

. . . designed to promote the products of commodity

agriculture?

No Cavities

Straight Teeth

Learns Easily

Good Concentration

Optimistic

Lots of Energy

Rarely Sick

Strong Digestion

Sturdy

Strong

Cheerful Disposition

Not Overweight

No Allergies

Manages Stress

Emotionally Stable

Sleeps Soundly

Imagine a Healthy Child

Why did these children exist for all of time and then disappear?

1. Swiss Villages

2. Coast of Scotland

3. Traditional Inuit

4. Native American Tribes in Canada and Florida Everglades

5. South Sea Islanders

6. Aborigines in Australia

7. Maoris in New Zealand

8. Peruvian and Amazonian Indians

9. Tribesmen in Africa

The Lessons of Dr. Weston A. Price

Modern and Traditional Face

So What's Wrong with Having Crooked Teeth?

Can't We Just Fix Them With Braces?

Things We Can't Fix With Braces Consequences

Narrow Nasal PassagesFrequent infections, mouth breathing and sleep

apnea

Constricted Ear Canal Ear infections, hearing problems

Constricted Glands in the HeadProblems with hypothalamus, pituitary and

pineal glands

Reduced Surface Area in the Lungs Asthma, bronchitis, pneumonia

Digestive Disorders Leaky gut, colitis, Crohn's disease

Bone ProblemsFlat feet, easily broken, scoliosis, hip and knee

problems

Narrow or Flattened Pelvis Difficulty with childbirth

Our ChildrenAlmost all of them have thin faces and have braces to straighten their teeth.

Increasing numbers have poor eyesight as well.

Modern Children

Natural Beauty

Individual beauty is a matter of both

design of the face and regularity and

perfection of the teeth.

Nature always builds harmoniously if

conditions are sufficiently favorable,

regardless of race, color or locationWeston A. Price, DDS

USDA 2010 Dietary

Recommendations

Thanks to Dr. Richard Feinman, Nutrition & Metabolism Society

Nutritional Principles

Dr. Price’s Key Finding

Primitive Diets contain 4 times the

calcium and other minerals, and

10 times the fat-soluble vitamins as

the modern American diet.

What are the Principles of Healthy Diets

Discovered by Dr. Price?

No refined, denatured or processed

foodsRefined and Denatured Food

Components

1930's

Refined Sugar

White Flour

Vegetable Oils

Canned Foods

Condensed Milk

Refined and Denatured Food

Components Today

Refined Sugar

High Fructose Corn Syrup

White Flour

Pasteurized Milk

Skim and Low Fat Milk

Hydrogenated Fats

Refined Vegetable Oils

Soy products

Excitotoxins

Isolated Protein Powders

Additives

FISH AND SHELLFISH: including organs, oil, bones,

heads, etc. Weston Price found the best bone structure among

those eating seafood

BIRDS: Chicken, ducks, geese, etc., including the organs, fat and

skin.

RED MEAT: Beef, goat, sheep, game, etc., with ORGAN MEATS

and FAT preferred.

MILK AND MILK PRODUCTS

EGGS REPTILES INSECTS

Every diet contained animal

products

All cultures cooked some or

most of their food…

but they always ate some

of their animal foods raw.

High Levels of Enzymes and

Beneficial Bacteria

Total fat content of traditional

diets varies from 30% to 80%

of calories, but only about 4%

of calories come from

polyunsaturated fatty acids.

Nearly Equal Amounts of

Omega-6 and Omega-3 Fatty

Acids

All traditional cultures made use of bones,

usually as bone broth

1. Supplies calcium and other minerals in a form easy to assimilate

2. Supplies nutrients that help build healthy cartilage

3. Supplies amino acids that help the body detoxify

4. Supplies gelatin to help digestion

Traditional cultures made provisions

for future generations

Special foods for parents-to-be,

pregnant women, nursing women

& growing children

Spacing of children

Principles of proper diet taught

to the young

All diets contained some salt

Sea salt

Salt flats and mined salt

Ashes of marsh grasses

Meat and milk products

More is salt needed with cooked foods

Protein digestion

Carbohydrate digestion

Development of brain

Adrenal function

Cellular metabolism

Salt is needed for

Traditional Salt Production

Traditional salt production

involved the simple evaporation

of sea water. The salt was rich in

magnesium and trace minerals.

Modern salt has all the

magnesium and trace minerals

removed and contains

aluminum-based additives.

Sea Salt

Salt should be gray, beige or pink (not white),

indicating the presence of minerals.

Seeds, grains, legumes & nuts are soaked,

sprouted, fermented or naturally leavened

Deactivates ENZYME INHIBITORS (block digestion)

Neutralizes PHYTIC ACID (blocks mineral absorption)

Neutralizes TANNINS and LECTINS (irritants)

Pre-digests COMPLEX STARCHES & SUGARS (hard to digest)

Begins breakdown of GLUTEN (hard to digest; can be toxic)

Begins breakdown of CELLULOSE (impossible to digest)

Proper preparation makes seed foods more digestible and their nutrients

more available.

Extruder

Cereal Studies: four sets of rats were given special diets

Water and chemical nutrients.

Lived for about 8 weeks.

Plain whole wheat, vitamins and minerals.

Lived for 1 year.

Puffed wheat, water and the same

nutrient solution. Died in 2 weeks.

Water and white sugar.

Lived for 1 month.

Cereal Studies: rats were divided into three groups

Cardboard box the cornflakes came inand water.

Died of malnutrition.Cornflakes and water

Died before the rats who were given

cardboard box. Before death the

cornflake rats developed schizophrenic

behavior, threw fits, bit each other and finally went into convulsions. Autopsy

revealed dysfunction of the pancreas,

liver and kidneys and degeneration of

the nerves in the spine – all signs of

"insulin shock." Rat chow and water.

Lived in good health throughout.

Breakfast Cereals

Be Kind to your Grains... and

your grains will be

kind to you

(This rule applies to all seed foods:

grains, legumes, nuts and other seeds.)

Recommended Bread: Millers Bakehouse,

Chico Saturday Downtown Farmers Market

Proper Preparation of Seed Foods

Imitates natural factors that

neutralize the seed’s “preservatives”

and allow it to sprout:

Moisture

Warmth

Slight Acidity

Time

Good Things in Whole GrainsB Vitamins Macro and Trace Minerals

Vitamin E Protein

Essential Fatty Acids Fiber

Bad Things in Whole GrainsPhytic Acid (if not neutralized)

Enzyme Inhibitors (if not deactivated)

Fiber (irritating if not properly prepared)

Rancid Essentials Fatty Acids

(if grains are subjected to oxygen & high heat)

Altered Proteins

(if grains are subjected to high heat & pressure)

Cruel Breakfast

Good Breakfasts

Fried eggs

with no-

nitrate

bacon and

fruit

Scrambled

eggs with

sautéed

potatoes

Smoothie made with whole

yoghurt, egg yolks,

fruit and coconut oil

Good Grain Breakfast

Crispy Nuts

Crispy

Cashews

Crispy

Almonds

Crispy

Pecans

Crispy

Slivered

Almonds

Pepitas

1. Fluoride – an industrial by-product; bone

cancer in boys; potent enzyme inhibitor; causes brittle bones; doesn’t help teeth.

2. Chlorine – 40 years to realize that in addition to being a free radical, it creates carcinogenic Trihalomethanes (THM).

3. THM – known carcinogen. 9/11 – led to increased chlorine levels in municipal

supplies, with increased THM. EPA mandates municipalities to reduce THM.

Chloramines (ammonia + chlorine) added to reduce THM and create more potent anti-bacterial compound.

4. Chloramines added to most municipal supplies, leach metals into water (makes

filters obsolete).

5. Metals – Canadian research shows

animals exhibiting Alzheimer’s symptoms after drinking chloramine treated water sent

through copper pipes.

Top 10 Toxins in Drinking Water

6. MTBE – added to gasoline for air quality,

now polluting groundwater (carcinogen).

7. Rocket fuel – showing up in vegetables,

groundwater in California. (Actually is a byproduct of chloramines).

8. Chromium-6 – See the movie Erin Brokovich.

9. Pharmaceutical residues– Residues of Prozac, Lipitor, Tamoxifen, and many other pharmaceuticals are urinated into

the sewage system then sent back into the water system in treated water. Hard

to remove.

10. Unknown. #10 is left as unknown to

represent the toxic threats which are in our water right now, but which like THMs, MTBE, and so many other toxins, remain

undiscovered or unacknowledged for years or decades.

Fluoride

Dangerous

In November of 2006, the American Dental Association (ADA)

advised that parents should avoid giving babies fluoridated water.

Ineffective

The most recent studies do not even show that water fluoridation is

effective in reducing tooth decay. In the largest U.S. study of

fluoridation and tooth decay, United States Public Health Service

dental records of over 39,000 school children, ages 5-17, from 84 areas

around the United States showed that the number of decayed, missing,

and filled teeth per child was virtually the same in fluoridated and non-

fluoridated areas.

SummaryTraditional diets maximized nutrients while

modern diets minimize nutrients

TRADITIONAL DIETS MODERN DIETSFoods from fertile soil Foods from depleted soilOrgan meats over muscle meats Muscle meats, few organs

Animal fats Vegetable oils

Animals on pasture Animals in confinement

Dairy products raw and/or fermented Dairy products pasteurized

Grains and legumes soaked/fermented Grains refined, extrudedBone broths MSG, artificial flavorings

Unrefined sweeteners (honey, maple syrup) Refined sweeteners

Lacto-fermented vegetables Canned vegetables

Lacto-fermented beverages Modern soft drinks

Unrefined salt Refined saltNatural vitamins in foods Synthetic vitamins added

Traditional Cooking Microwave, Irradiation

Traditional seeds/Open pollination Hybrid seeds, GMO seeds

1. Eat whole, natural foods.

2. Eat only foods that will spoil, but eat them before they do.

3. Eat wild caught fish and seafood. Eat poultry, beef, lamb,

game, organ meats and eggs from animals on pasture.

4. Eat whole, naturally-produced milk products from pasture-fed

cows, preferably raw and/or fermented, such as whole yogurt,

cultured butter, whole cheeses and fresh and sour cream.

5. Use only traditional fats and oils including butter and other

animal fats, extra virgin olive oil, expeller pressed sesame and

flax oil and the tropical oils – coconut and palm.

6. Eat fresh fruits and vegetables, preferably organic, in salads and soups, or lightly steamed.

7. Use whole grains and nuts that have been prepared by

soaking, sprouting or sour leavening to neutralize phytic acid and other anti-nutrients.

8. Prepare homemade meat stocks from the bones of chicken,

beef, lamb or fish and use liberally in soups and sauces.

Traditional Dietary Principles

Healthy Breakfasts

Healthy Lunches

Healthy Dinners

Healthy Snacks

Conditions that Can Be Improved with

Nutrient-Dense Foods

Learning Disabilities and Attention Deficit

Hyperactivity

Autism

Frequent Illness, Infection

Behavior Problems and Mood Disorders

Chronic Fatigue

Weak Bones, Osteopenia

Allergies, Asthma and Skin Problems

Dental Decay

Mood

Vitamin Deficiency

What are the first steps?

Replace sugar with natural sweeteners

Replace fruit juices with whole raw milk

Replace breakfast cereals with non-nitrate bacon,

eggs from hens on pasture, whole milk yogurt,

homemade kefir, soaked oatmeal or soaked, wholegrain pancakes

Replace pasteurized dairy products with raw and cultured dairy

Eliminate all industrially processed soy foods from your household

Replace poly-unsaturated vegetable oils and trans fats with traditional

fats such as butter, olive oil, coconut oil, etc.

Replace processed, convenience foods (boxed, packaged, prepared

and canned food items) with fresh, organic, whole foods

Take your daily dose of high vitamin cod liver oil (with no synthetics

added)

Meal Planning

Get out your Calendar, Pencil, and Paper

◦ Calculate types of protein and amounts

needed for a year

Budget and plan to purchase in bulk

◦ Consider types of fats, oils, salts, sweetners

Shop around and purchase in bulk

◦ Calculate dairy amounts needed and set up a

source.

◦ Plan to buy fruits and vegetables in season or

to grow them when possible.

Preserve in quantity when available

Simplify Most Meals

Once you get to the point of shopping

ahead this becomes easier.

Basic Meals are easiest to plan, when the

mood strikes you can be creative.

Basic meal could be a protein, two

vegetables with healthy fats and ferments.

◦ Add a grain or starch 3 to 5 times per week if

the family is healthy.

◦ Use fruits as snacks and quick desserts.

◦ Make desserts 2 to 3 times per week.

Cooking Big is Crucial

Always have leftovers

Fix snacks ahead and have them on hand.

If the family is hungry check your fat

calories, they may need to be increased.

Freeze some leftovers for big meals.

When you are in the kitchen cooking

have several extra items going as well.

Prep items when they arrive in the

kitchen or shortly afterwards.

Slow Cooked Oatmeal1. 2 cups rolled oats

in warm water and

2 tablespoon of something

acidic (whey, yoghurt, vinegar

or lemon juice) overnight.

For slow cooked oatmeal

begin soaking the morning

before you plan to eat.

Oatmeal 2

2. Next morning, bring water and salt

to a boil.

3. Add soaked oatmeal, bring to a boil

and cook, stirring, for one minute.

4. Cover and let sit several minutes.

For slow cooked oatmeal, soak for 12-

24 hours and then rinse and place in a greased slow cooker with 2 cups

coconut milk and 4 T butter, add dry

fruit and cinnamon if you like. Turn on

low and cook overnight.

Serve oatmeal with plenty of butter or cream and a natural

sweetener. Sprinkle coconut and/or crispy nuts on top if desired.

Slow Cooked Oatmeal is ready when

they are!

Preparation of

Crispy Nuts

Soak raw nuts in salted water

6-8 hours to neutralize enzyme

inhibitors,

Drain and rinse, add some sea

salt and toss if desired.

Dry out in warm oven or

dehydrator.

Refried Pork and Beans

This meal cooks by itself on a busy day

and feeds a hungry crowd or provides

plenty of leftovers.

Ingredients:

◦ 4 cups white navy beans or lentils

◦ 2 T cider vineager or whey

◦ 1 ham hock, small chicken, 4 short ribs, or 2

lbs bacon ends

◦ 1 onion, cubed, 4 cloves of crushed garlic

◦ 4 cups bone broth, sea salt & Pepper

◦ ½ cup Lard (optional)

Making the Pork and Beans

24 hours ahead: Place beans in a glass

bowl add whey or vineager, cover well

with hot water and set in a warm place.

12 hours ahead: rinse the beans, place in

slow cooker with remaining ingredients

and turn on high.

Stir every few hours throughout the day if

possible until beans are very soft and

liquid is absorbed.

Making Pork and Beans (Cont.)

At this point you can break up the meat

and remove the bones with a spoon and

then add salt and pepper and consume.

Alternatively heat ½ cup of lard in a

skillet on high and add the bean mixture,

fry on high until the lard is absorbed and

a refried bean texture is achieved. Salt

and Pepper to taste. Serve warm.

Cauliflower Fauxtatoes

This dish is a great alternative to mashed

potatoes for those who are trying to increase

veggies and decrease starch.

Ingredients:

◦ 2 heads cauliflower, cut into florets

◦ ½ cup ghee or butter

◦ Sea salt and garlic powder or garlic to taste

◦ Fresh ground pepper to taste

Making Cauliflower Fauxtatoes

Steam the cauliflower florets until very

soft. Drain well.

With an electric mixer or potato masher,

mash hot cauliflower with butter and

spices until very creamy.

◦ If using fresh garlic, mash and cook into the

melted butter or ghee before adding to dish.

Taste and adjust seasonings, serve warm

Nourishing Our Children

Foundational Cooking Classes

Discounted Books

Book Club

Support Group

Shopping Guide

DVD

www.nourishingourchildren.org

Upcoming Events & Classes

March 22nd Fresh the Movie

◦ Followed by a Question & Answer Panel

Gut & Psychology Syndrome Class Starts

March 29th (6 weeks)

Journey Into Real Food – Oroville Starts April

6th Wed Nights at the Hope Center 6 pm

New Recipes and Free Childcare

WAPF Chapter Meets 2nd Tues/Month

See Meetup.com for all the details!

Samples!

Slow Cooked Oatmeal

Crispy Almonds

Refried Pork and Beans

Cauliflower Fauxtatoes

Millers Bakehouse Fermented Sourdough

Bread

Thanks for your attendence