NourishingOurChildren2012 Love

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timeless principles for supporting learning, behavior and health through optimal nutrition
Nourishing Our Children is an educational initiative of the San Francisco Chapter of the
Weston A. Price Foundation.
D|sc|a|mer
The information contained in this ebook is not intended to be a substitute for professional
medical advice, diagnosis or treatment. It is provided for educational purposes only. You
assume full responsibility for how you choose to use this information.
Apprec|at|on
The content of this ebook is based on presentations created by Sally Fallon Morell, President of
the Weston A. Price Foundation. We have contribution entirely new sections of our own, and
expanded upon others in both the visual and written content. Nonetheless, she serves as the
primary author of this material.
We are most grateful to Joan Grinzi of the Price-Pottenger Nutrition Foundation for enabling us
to use photographs captured by Dr. Weston A. Price and Dr. Frances Pottenger.
Copyr|ght
Copyright 2012. All rights are reserved. Please reproduce any of our educational materials
only with our express written consent. The following individuals contributed to the content.
Sandrine Love, MA - Project Manager
Christapher Cogswell, MA
Lynda Smith Cowen
Suzan Hahn, DDS
Riki Juster
Jamie Lieber, L.Ac
Julie Matthews, CNC
Michele McArdle
Jessica Prentice
Mario Repetto, PhD
Cheryl Ross
It takes a village! Sally Fallon Morell, Deborah Landowne, and Heather Dessinger all
contributed to proof reading, each offering unique editing recommendations that were
otherwise missed.
nour|sh|ngourch||dren.org
V|sua| Commun|canon by |n support of Nour|sh|ng Cur Ch||dren.
sandrine
LOVE
Introduct|on 8
Our Vision 8
Not Realistic? 8
Chapter 1 - Dr. r|ce's kesearch 10
So who was Weston Price? 11
2 Questions 11
Dr. Prices Travels 12
Switzerland 12
Milk and Grains 14
Modern Swiss 14
South Sea Island 15
Australian Aborigines 16
African Herders 17
African Hunter-Gatherers 17
African Agriculturists 17
African Conclusion 18
Chapter 2 - Ma|nour|shed 20
Dental Deformities 21
32 Teeth 22
Normal and Compromised Facial Structure 23
Modern Children 24
Pottengers Cats Summary 24
Pottengers Cats Details 25
table of contents
Please note that you may click on the page numbers to jump to the chapter or topic.
Can we be well fed but malnourished? 26
Chapter 3 - Nutr|t|ona| r|nc|p|es 28
Summary 29
Number 1 - No Processed Foods 29
What is in Todays Processed Foods? 29
Number 2 - Animal Foods in Every Diet 30
What about vegan and vegetarian diets? 30
Nutrient Density 31
Chapter 4 - V|tam|ns A and D 32
Vitamins A and D are crucial for numerous processes in the body. 33
Can we get enough vitamin D from the sun? 33
Diet During Preconception 34
Diet for Pregnant and Nursing Mothers 35
What to avoid 36
Vitamin A 36
Carotenes vs. Vitamin A 36
Liver 37
Chapter S - 1rad|t|ona| Iats 38
Traditional Fats and Oils 39
If I eat fat, wont I get fat? 39
Saturated Fat 40
Carbohydrates or Fats? Which provide the most energy? 40
Not convinced? 42
Not all fats are created equal. 42
Vegetable Oil Reneries 43
nourlshlng Cur Chlldren - Introducnon
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Trans Fats 44
Saturated Fats Demonized 44
Open Your Eyes to Saturated Fat - Ad Campaign 46
Trans Fats Versus Saturated Fats 48
Chapter 6 - M||k S0
Calcium 51
got milk? 51
Conventional Milk 52
What is real milk? 52
Real Milk Reduces the Risk of Asthma and Allergies 52
Cows in Connement 53
The Modern Holstein 53
What harm is there in pasteurization? 54
What is homogenization? 55
Is raw milk safe? 55
Pasteurized Outbreaks 55
Still not convinced? 55
Pathogens 56
Raw Milk Safety Conclusion 57
Rat Study 58
Milk Allergies 58
Chapter 7 - 1he |oy of Soy S9
Overview 60
Problems with Soy 61
Traditional Versus Modern Soy Foods 62
Soy Protein Isolate 64
Studies on the Dangers of Soy Infant Formula 65
Babies on Soy Formula 66
Alternatives to Formula 66
Chapter 8 - Water 68
Top Toxins in Drinking Water 69
Fluoride 70
Additional Information on Fluoride Risks 71
Dental Fluorosis 72
What water should we drink? 72
Water in Plastic Bottles 73
Water Purication System 73
Chapter 9 - Lxc|totox|ns and Lxtrus|on 74
Excitotoxins 75
Extrusion 76
Cereal Studies 76
Organic Cereals 77
Chapter 10 - nea|thy Mea|s 78
Healing Protocols 79
Dietary Principles 80
Breakfast 80
What about cereal? 81
Lunch 81
Dinner 82
Snacks 82
A Visual Feast 84
Nourishing Babies 86
Chapter 11 - Mot|vat|on 87
Its Worth It 88
Nourished Family Series 88
Two Brothers 89
Twins 90
First Steps 92
Chapter 12 - Commun|ty kesources 93
Facebook 94
Nourishing Our Children 94
Our Blog 94
The Weston A. Price Foundation 94
Nourished Kitchen 94
The Mommypotamus 94
Lndnotes 9S
Chapter 6 Milk 95
Chapter 7 The Ploy of Soy 96
Chapter 8 Water 97
Introduct|on
This is an overview of the journey we are about to take.

Well start with the research of Dr. Weston A. Price. Well discuss the notion that one can be well fed
yet also be malnourished, and then well focus on the nutritional principles Dr. Price discovered,
including on the importance of vitamins A and D. Well discuss traditional fats and oils, raw milk, the
dangers of soy, excitotoxins such as MSG, and extrusion (a process by which most commercial cereal is
made). Well explore the topic of drinking water and describe healthy meals. Well close with
motivation, rst steps and community resources to support you as you integrate this knowledge.

The rst photo will give us an opportunity to share our vision of a healthy child.
Cur V|s|on
Imagine.

Imagine a child raised according to
the nutritional wisdom of our
ancestors. This child grows up free
from the common ailments and
diseases that we currently take for
granted.
This child's strong, white teeth grow
in straight and free of tooth decay.
This child's face is broad and well
formed. This child is attentive and
engaged, and can learn easily and
readily because of optimal brain
development. This child is energetic by day and sleeps soundly at night. This child is sturdy but not
overweight.
This child has a strong immune system, experiences only mild versions of childhood illnesses, does not
suffer from allergies, and has a stable, cheerful and optimistic disposition.
Not kea||st|c?
Yet we know such good health is possible because Weston A. Price documented and photographed
whole villages throughout the world where this kind of good health was a reality, generation after
generation!
introduction
The photographs Price took, the descriptions of
what he found and his startling conclusions are
preserved in a book considered a masterpiece
by many nutrition researchers who followed in
Price's footsteps.
His book Nutrition and Physical Degeneration
documents the foods that allow people of every
race and every climate to experience their
birthright radiant health and wholeness.
Yet this compendium of ancestral wisdom is all
but unknown to today's medical community and modern parents. That is why we are here.
Chapter 1 - Dr. r|ce's kesearch
chapter
dr. price's research
1
So who was Weston r|ce?
Weston Price was a dentist who practiced in
the 1920s, 30s, and 40s in Cleveland, Ohio.
He was well known and well respected in
his day, widely published in peer-reviewed
journals. He was the author of a textbook
on dentistry used by the US Navy. He served
as head of research for the National Dental
Association. He had a laboratory in his
dental ofce where he evaluated different
foods for nutrient content. He did a lot of
research on root canals and wrote
prolically.

Dr. Price became more and more concerned
about the increasing amount of dental caries
he was seeing in his patients. He also was
concerned about the children coming into
his practice. More and more frequently he
saw what he called dental deformities.
Today we refer to this condition as crooked
teeth. More and more young people were
coming in with narrow jaws, narrow palates, not enough room for their teeth to come in, and hence
crowding, overbites, under bites and the under-development of certain areas of the face. He noted that
tooth decay and dental deformities not only caused a lot of suffering but also that the people who had
these problems invariably suffered from other health problems. He concluded that the teeth were a
visual indicator of the health status in the rest of the body.
2 uest|ons
Now this was a time when the world was opening up; adventurers were going to areas where there had
never been any contact with modern civilization before. Their observations and photographs appeared
in such magazines as the National Geographic. Explorers and anthropologists frequently noted that
isolated peoples had beautiful teeth. The 19th century painter George Caitlin described the teeth of the
Native Americans as white and straight as piano keys.
These reports intrigued Dr. Price very much and he decided to start out on a series of travels to nd
these people with beautiful teeth. During the ten years of investigation, Dr. Price sought the answers to
two questions. The rst question was: Was it true? Were these reports of populations that did not suffer
from dental caries and dental deformities (and by inference had good overall health) actually true? And
if the answer to the rst question was yes, then he sought the answer to the second question: what
were these people eating? He was not interested in what unhealthy people were eating. He knew
nourlshlng Cur Chlldren - Chapter 1 ur. rlce's 8esearch
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what unhealthy people were eating. He wanted to know what types of foods the diets of healthy
people contained.
That was the genius of Dr. Price he asked the right questions and had the fortitude and persistence to
determine the answers. And it was the perfect time in the history of the world to seek the answers to
these questions because groups of isolated peoples still existed, and Price had at his disposal a new
invention to record his ndings the camera.
Dr. r|ce's 1rave|s
His investigations took him to isolated Swiss villages and a windswept island off the coast of Scotland.
He studied traditional Inuit peoples (which you may have heard referred to as Eskimos), Native
American tribes in Canada and in the Florida Everglades, South Sea islanders, Aborigines in Australia,
Maoris in New Zealand, Peruvian and Amazonian Indians and tribesmen in Africa.
Sw|tzer|and
Dr. Price began his series of travels to remote parts of
the globe in 1931. The rst place he visited was the
Loetschental, a very remote valley in Switzerland.
Once Price received permission from the village
leaders, he lined up all the children and all the adults
to examine their teeth. He discovered that these
villagers had less than 1% tooth decay. Furthermore,
none had dental deformities. Every single child and
adult in the village had straight teeth and broad faces.
The adults had all their wisdom teeth.
By the way, the children never brushed their teeth
they had never seen a tooth brush. Many of the
childrens teeth were covered with green slime, but
they had virtually no cavities. Price observed that the
children were very hardy. They played in frigid
streams barefoot during weather in which he and his
wife had to put on heavy overcoats. The men in the
villages were noted for their strength they routinely
won the athletic contests throughout Switzerland
and the women were noted for their beauty.
In talking to the health ofcials of Switzerland, Price learned that there had never been a case of
tuberculosis in this village, and this was a time when tuberculosis was raging throughout the rest of
Switzerland. They couldnt explain this remarkable fact as a result of lack of outside contact because
very often the young people would leave the village, work somewhere else and come back later. So
they did have exposure to TB, but no one living in the village had ever contracted the disease.

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Thus, with his rst visit, Price answered his rst question with a resounding yes. He had found a
healthy isolated population, judged by the evidence of their teeth, and by the anecdotal evidence of
Swiss health authorities. So, he turned his attention to his second question. What were these healthy
Swiss villagers eating?
The villages produced all of their own food right in the valley. The only food that was brought in from
the outside was salt carried in by foot. The path to the village was too narrow for a wheeled cart.
The number one food in the diet was the very food that was blamed for causing the epidemic of
tuberculosis throughout the rest of Switzerland and the world: raw milk. These people kept cattle and
goats that grazed on the rich, lush pastures beneath the melting glaciers, and the diet consisted of raw
milk, raw cheese, raw cream and raw butter.
They also grew rye, which they made into a very dense sourdough rye bread. They had meat about one
time per week, usually veal because they killed the calves to get the rennet for the cheese. They ate the
whole animal including the organ meats; they made soup from the bones; they also ate some
vegetables during the short summer months.
But the basic diet for the Swiss villagers was raw milk products and sourdough rye bread. A typical
lunch for the children was a thick slice of rye bread and a thick slice of Swiss cheese. During athletic
contests, the athletes drank bowls of pure cream. The diet was very rich in animal fat.
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M||k and Gra|ns
One theory about why we have so many health
problems today is that they are caused by the two
foods new to human evolution milk products and
grains. But here was a healthy population living
principally on these two foods. It is important to note
that the milk products were raw, not pasteurized, and
the bread was made with grains that were prepared
very carefully by sourdough techniques and
fermentation.
Modern Sw|ss
Dr. Price also visited Swiss villages that had
connection by road to so-called civilization, and in
these villages he found stores selling foods based on
sugar and white our, pastries, jams and jellies,
canned condensed milk, canned foods and
vegetables oils.
He also counted cavities and took photographs in
these villages. If the store had been there for a few
years, he found one tooth in three was decayed, and
if the store had been there long enough for a new
generation to come along, the children born to the
parents who had changed their diet had dental
deformities. Their teeth were coming in overlapping,
crowded and crooked.
Their faces, shown on the on the left, were more
narrow than those of the children he had seen in the
Loetschen Valley. Most tragically, tuberculosis became a huge problem in these communities.
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South Sea Is|and
Dr. Prices studies continued. The photographs on the left were taken on a South Sea island that had
been untouched by western civilization. Can you imagine getting off a boat and nding a population
where everybody looked like this?
There is no question that faces of this type have almost disappeared. They are absolutely remarkable.
And these are the faces of teenagers how happy and optimistic they look! Our teenagers today rarely
have such expressions of joy on their faces.

Again, in the photographs on the right we see the trend of physical degeneration that occurred in
Switzerland as these South Pacic Islanders abandoned their traditional diet for the displacing foods of
modern commerce.
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Austra||an Abor|g|nes
Dr. Price traveled to Australia and visited Aborigines.
These women have never been to a dentist or
brushed their teeth; yet their teeth are so perfect they
look like false teeth.
The aboriginal diet was most interesting. It had a lot
of variety, including fruits, vegetables, grains and
legumes. The grains and legumes were prepared with
great care. They were placed in leaching baskets in a
running stream for two weeks and then prepared by
roasting, pounding and cooking. We see this careful
preparation of grains and legumes in all traditional
societies that ate these kinds of foods.
Nevertheless, the diet was still based on animal
foods. They hunted birds, they shed, they hunted
game animals. As in other cultures, once again we
nd the tradition of never eating lean meat. They
hunted animals at times of the year when the animals
would have the most fat. If a certain bush was in
ower, that meant a certain animal was fat so they
hunted that animal. They left fruit on the trees so
that the birds would get fat, they wanted the fat. If
they killed a kangaroo and it was too lean, they
discarded it.
They also ate insects, particularly the wichiti grub,
which was about 6 inches long and contained a lot
of fat.
The photo of the wichiti grub on the left was
captured by Jason Edwards of the National
Geographic Society. It is reprinted by permission.
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Afr|can nerders
In Africa, Dr. Price found seven tribes
with 100 or more people in every
tribe and not one cavity! In Africa,
Price was able to compare three
different diets practiced by the same
racial group. First, he looked at the
dental health of the cattle-herding
people, the Samburu, Masai and
related tribes. Their diet consisted of
milk, meat and blood, all animal
foods. A warrior at his prime would
consume at least a gallon or more of
milk per day. It was very rich milk,
and that gave him the equivalent of
3/4 pound of butter fat per day. He also got fat from the meat and the blood. Scientists have studied
these people, by the way, and found that they have very low levels of cholesterol and no heart disease.
Afr|can nunter-Gatherers
Other tribes did not keep cattle but
hunted game and shed. They also
had a lot of plant foods in their diet,
such as vegetables, fruit and grain.
Their sacred food was liver, which
they ate both raw and cooked.
Among the people who kept cattle or
who hunted, there was no tooth
decay.
Afr|can Agr|cu|tur|sts
The third group comprised of the agriculturists who did not keep animals and did not hunt, but grew
corn, beans, squash, and so forth. Their diet was largely based on plant foods, but they were not
vegans because about 10% of their diet consisted of insects like termites a very important food for
them. The agriculturists suffered from about 6% tooth decay and some of the elderly were toothless.
They were also of shorter stature, with more weight on them, a little bit heavier and not as strong as the
other two groups. Even so, they were certainly healthier than the people he was seeing back in
Cleveland.
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Comparing the cattle-herding people with the hunger-gatherers, he came to the conclusion that the
hunters with the mixed diet were the healthiest. They had better proportions and were stronger.

So one of the conclusions of his African trip was that the optimal diet avoided the extreme of too much
animal food or too much plant food but had a balance somewhere in the middle.
Afr|can Conc|us|on

Yet no matter which diet the African tribesman started on, nothing saved him from the ravages of
modern foods. Look at the narrowing of the face depicted in the images of the second generation of
Africans consuming a modern diet on the following page.
Afr|cans on a trad|t|ona| d|et Afr|cans on a modern d|et
Second generat|on of Afr|cans on a modern d|et
Chapter 2 - Ma|nour|shed
chapter
malnourished
2
Well now explore the topic of malnourishment which is possible even when we have plenty to eat.
Denta| Deform|t|es
Let us fast forward to modern day. Here are a variety of different dental issues that we as a society have
come to accept as normal or due to heredity. However, as weve just seen, Weston Prices research
indicates that these conditions are in fact not genetic but, rather, caused by a lack of vital nutrients
during the formative period of the body.

While dentists do correlate cavities to nutrition, their focus tends to be on sugar and other rened
carbohydrates. The typical solution for decay is to ll the cavities and encourage the patients to
increase their level of dental hygiene while decreasing their consumption of sweets. According to
Price, when given enough specic nutrients, the body will re-mineralize the tooth naturally so that no
decay arises. The body can also repair damage that has already occurred.
Otherwise we are faced with choosing amongst a short list of dental materials to put in our childrens
mouths, all of which are toxic to a certain degree.
nourlshlng Cur Chlldren - Chapter 2 Malnourlshed
32 1eeth
Dentists by and large dont correlate deformities,
such as crowding or overbites, to nutrition. As Dr.
Suzan Hahn, a San Francisco dentist, explains:
When the jaw bone has enough nutrient density
during development, it forms as a wide at plane and
all 32 teeth can come in unobstructed. When
nutrients are lacking during the formative period, the
bone bows and then the teeth come in crowded,
crooked, with under bites, over bites or spaces. As
an aside, the same thing happens with the pelvis.
When the diet is poor during the formative period,
the pelvic opening will be oval rather than round,
creating the possibility of birthing problems.

The common solution to dental deformities is to
cosmetically straighten teeth with braces. However,
even with orthodontics, there is a limit to the
structural corrections that can be made.
While we can create a beautiful-looking smile, braces do not address the underlying cause of crowded
teeth, which is a lack of proper nutrition.
One may have corrected straight teeth, but one could still be permanently left with: 1. narrow nasal
passages which may lead to frequent infections, mouth breathing and sleep apnea, 2. constricted ear
canals which may result in ear infections and hearing problems, 3. constricted glands in the head with
resulting problems with hypothalamus, pituitary and pineal glands, 4. reduced surface area in the lungs
and the corresponding asthma, bronchitis, pneumonia and digestive disorders, 5. bone problems with
issues such as at feet, bones that are easily broken, scoliosis, hip and knee problems 6. a narrow or
attened pelvis which may lead to difculty with childbirth.
Once a childs body has been formed, we cant correct the narrow bone structure, although with good
nutrition, it is still possible to be healthy. However, we can correct the bone structure in the next
generation with good nutrition before conception and during pregnancy and growth.
Norma| and Comprom|sed Iac|a| Structure
This photograph illustrates perfectly the difference between normal and compromised facial structure.
These two boys belong to the same tribe and have the same genetics, but the boy on the right has
excellent facial structure, a very broad face, while the young man on the left shows the elongation of
the face and the narrowing of the palate that comes with the introduction of modern foods.
His body has done the best it could with the materials available, but did not have the nutrients needed
to build the strong bones that are required for wide dental arches.

While the boy on the right has a bone structure that supports the entire face, it looks as though the face
of the boy on the left is actually hanging from the skull.
Modern Ch||dren
This is what our modern American children look like. Almost all of them have thin faces and need
braces to straighten their teeth. Increasing numbers have poor eyesight as well.
They are plagued with allergies, asthma, behavior problems, learning disorders and even diseases that
were formally associated with adults, like cancer and arthritis. According to the Mayo Clinic, up to
20% of known pregnancies now result in miscarriage. They suspect the actual number is much higher
because many miscarriages occur very early in pregnancy, before a woman even knows she's pregnant.
There are 250,000 birth defects reported each year.

Just as we saw in the photos taken by Weston Price, these children show evidence of physical
degeneration.
ottenger's Cats Summary
Like Price, Dr. Frances Pottenger was a researcher. His studies revealed that predictable changes in
health can occur when you change the diet. In his study, cats that were fed a diet of raw meat, raw
milk and cod liver oil lived generation after generation in good health. When the raw food was
replaced by pasteurized milk and partially cooked meat, allergies and skeletal deformities occurred in
the rst generation. The offspring of these poorly fed cats developed glandular problems thyroid,
adrenal and pancreatic. The next generation experienced a whole host of degenerative diseases, and
the fourth generation exhibited mental disorders and was infertile, meaning they did not reproduce. The
implication for humans? Not that humans should eat only raw foods humans are not cats. But, rather
when the human diet produces facial deformities, as we are seeing these days, extinction will occur if
that diet is followed for several generations.
ottenger's Cats Deta||s

Pottenger conceived of an experiment in which one group of cats received only raw milk and raw meat,
while other groups received part of the diet as pasteurized milk or cooked meat. He found that only
those cats whose diet was totally raw survived a surgical procedure he performed, and as his research
progressed, he noticed that only the all-raw group continued in good health generation after
generation. They had excellent bone structure, freedom from parasites and vermin, easy pregnancies
and gentle dispositions. All of the groups whose diet contained partially cooked meat developed
facial deformities of the exact same kind that Price observed in human groups on the displacing
foods of modern commerce narrowed faces, crowded jaws, frail bones and weakened ligaments.
They were plagued with parasites, developed all manner of diseases and had difcult pregnancies.
Female cats became aggressive while the males became docile. After just three generations, young
animals died before reaching adulthood and reproduction ceased.
The results of Pottenger's cat experiments are often misinterpreted. They do not mean that humans
should eat only raw foods humans are not cats. Part of the diet was cooked in all the healthy groups
Price studied. (Milk products, however, were almost always consumed raw.) Pottenger's ndings must
be seen in the context of the Price
research and can be interpreted as
follows: When the human diet
produces facial deformities the
progressive narrowing of the face
and crowding of the teeth
extinction will occur if that diet is
followed for several generations. The
implications for western civilization
obsessed as it is with rened,
highly sweetened convenience foods
and low-fat items is profound.

Infertility is often dened as not
being able to get pregnant after
trying for one year. According to the
US Department of Disease Control
and Prevention, out of the
approximately 62 million women of
reproductive age in 2002, about 1.2
million, or 2%, had an infertility-
related medical appointment within
the previous year, and 10% had an
infertility-related medical visit at
some point in the past. (Infertility
services include medical tests to
diagnose infertility, medical advice
and treatments to help a woman
become pregnant, and services other
than routine prenatal care to prevent
miscarriage.) Additionally, 7% of
married couples in which the woman
was of reproductive age (which is 2.1 million couples) reported that they had not used contraception
for 12 months and the woman had not become pregnant. Thus, for many people who want to start a
family, the dream of having a child is not easily realized.
Just consider this question ...
Can we be we|| fed but ma|nour|shed?

Knowing that there are key nutrients needed for brain development, we can infer that without them, full
development may be delayed, interrupted or never realized. Key nutrients include Vitamins A and D,
Choline, DHA, Zinc, Tryptophan and Cholesterol. Most of them are found in the following foods: cod
liver oil and the liver, butter and egg yolks from grass-fed animals, while some are found in seafood and
the meat of grass-fed animals.
How many of us routinely consume these foods or feed them to our children? Suspecting that there are
relatively few of us who do we propose that we are, in fact, well-fed but, malnourished. Very
fortunately, the San Francisco Bay Area where Nourishing Our Children is based has these food sources
available to us. To nd these foods near you, contact your local Weston A. Price Foundation chapter
leader.
Chapter 3 - Nutr|t|ona| r|nc|p|es
chapter
nutritional principles
3
Well now discuss the timeless nutritional principles Dr. Price discovered, which were consistent with
every healthy group he studied.
Summary
Dr. Price discovered that there were no processed foods in any diet of the healthy people he studied.
There were animal foods in every diet, and the food was all nutrient dense - meaning it contained high
levels of vitamins and minerals. Nutrient dense foods include seafood, organ meats, raw dairy, eggs,
animal fats and meat. Well now discuss each of these principles at greater length.
Number 1 - No rocessed Ioods
The rst characteristic of healthy traditional diets was that they contained no rened or denatured
components. The list of such man-made items coming into the outposts during Dr. Prices day was
relatively short: rened sugar, white our, vegetable oils (primarily cottonseed oil), canned fruits and
vegetables and canned and condensed milk.

Unfortunately, the list today is considerably longer. Not
only does our diet contain much rened sugar, but also
high fructose corn syrup, which animal studies have
shown to be worse than sugar.
What |s |n 1oday's rocessed Ioods?

Rened Sugars
High Fructose Corn Syrup
Trans Fats
Rancid Vegetable Oils
White our
Additives
MSG
Articial Flavors and Colors
Protein Powders
Soy Protein Isolate
Articial Sweeteners
Preservatives
Nitrates and Nitrites
Sugar, even in an unrened form, both depletes and
nourlshlng Cur Chlldren - Chapter 3 Nutr|nona| r|nc|p|es
Instant Soups
Canned Foods
Soda
Power Bars
Protein Drinks
Frozen Dinners
Ice Cream
Candy, Candy Bars
Crackers
Donuts
Chips
Cookies
Fruit Juice
Modern Soy
Foods
Pasteurized
Milk
demineralizes the body, seriously disrupting and impeding all metabolic processes. All of the rest of
these ingredients have toxic effects on the body especially in large quantities.
Number 2 - An|ma| Ioods |n Lvery D|et

The second characteristic of healthy traditional diets was that
there were animal products in every diet. This was Dr. Prices
greatest disappointment. He hoped to nd a healthy
population living entirely on plant foods, but he did not nd
one. What he did nd was that people consuming a
traditional diet expended a great deal of energy and went to
considerable risk to obtain animal foods. Important nutrients
in animal foods include vitamin A, vitamin D, complete
protein, vitamin B6, vitamin B12, cholesterol which is
actually important for brain function and adrenal function,
and minerals in their most absorbable form the minerals
calcium, zinc, copper, magnesium.

The most important animal food, according to Dr. Price, was
sh and shellsh. He found that the populations that had
access to seafood had the thickest skulls and best bone
structure.

But traditional peoples used many other animal foods including different types of birds, organ meats,
red meats always consumed with the fat, milk and milk products, eggs and reptiles. Also, many, many
cultures that he looked at valued insects. In some cultures, insects were the only animal food
consumed.
What about vegan and vegetar|an d|ets?
Dr. Prices work demonstrates that you can not have a healthy,
sustainable vegan diet generation after generation, but some
people can have a healthy vegetarian diet if they have access
to nutrient-dense eggs and dairy foods from pasture-fed
animals and dont consume modern soy products a subject
that we will discuss later in our on.
Regarding vegetarian diets, it is important to note that vitamin
B12 is found exclusively in animal products. Many
vegetarians consume soy as a protein alternative, however,
soy increases the bodys need for vitamin B12. If a B12
deciency continues for any length of time, symptoms such as
anemia, fatigue, sleeping disorders, depression, tendency to
irrational anger or more severe psychological problems can
become permanent.
Nutr|ent Dens|ty
The third underlying characteristic of healthy traditional diets concerns the high levels of nutrients in
the foods. Perhaps the most important thing Dr. Price discovered was that traditional diets were much
more nutrient dense than ours.

Dr. Price analyzed the foods of these people in his laboratory. He found that traditional diets contained
high levels of minerals at least 4 times more calcium and other minerals compared to the American
diet of his day. This is why organic farming is so important, that is, farming that puts an emphasis on
putting nutrients back into the soil. If the minerals are not in the soil, they will not be in the food. That
is one reason why sea foods are important because they will contain all the minerals that are in the
sea.

In addition, traditional peoples prepared their foods so as to make the minerals more available, easier
to assimilate. By contrast, everything we are doing with commercial food preparation, starting with the
way we grow our foods and ending with the way we prepare them, minimizes the nutrients in our
foods.

The most surprising nding of Dr. Price was the very high levels of fat-soluble vitamins, meaning
vitamins A and D, in the diets of healthy traditional peoples. These diets contained 10 or more times
the levels of vitamins A and D than the American diet of his day. Today there would be an even greater
disparity as many Americans avoid the foods that contain these nutrients.
Well now explore the importance of the fat soluble vitamins A and D.
Chapter 4 - V|tam|ns A and D
4
chapter
vitamins a and d
V|tam|ns A and D are cruc|a| for numerous processes |n the body.
Protein assimilation
Calcium assimilation
Proper growth
Prevention of birth defects
Proper function of the glands
Thyroid function
Immune system function
Production of stress and sex hormones
Eyes, skin, bones
We want to highlight the fact that we need vitamin A for protein assimilation. What happens when you
eat protein powder or lean meat or egg whites without the yolks, or skim milk? Theres no fat, theres
no vitamin A, so your body goes to the liver to get the vitamin A stored there and pretty soon you run
out of vitamin A. A high-protein, low-fat diet is the quickest way to become depleted of vitamin A, and
thats when you start to see auto-immune diseases and chronic fatigue, the kind of problems that the
medical professionals just do not know what to do about. Remember that the traditional cultures never
ate lean meat. It is not hard to get adequate protein in the western diet. You do need some good-
quality animal protein, but thats the easy part, especially in America where we are not lacking for
protein. What we are lacking are the fat-soluble activators.
Can we get enough v|tam|n D from the sun?
What the research on vitamin D tells
us is that unless you are a sherman,
lifeguard, or otherwise outdoors in
the tropics and exposed regularly to
overhead sunlight, you are unlikely
to obtain adequate amounts of
vitamin D from the sun. Historically,
the balance of one's daily need was
provided by food. Modern diets
usually do not provide adequate
amounts of vitamin D, however,
partly because of the trend to low-fat
foods and partly because of the
industrialization of agriculture,
which puts our animals inside. Thus
there will be little vitamin D in traditional sources such as egg yolks, butter and lard.
These are the sources of vitamins A and D: butter and cream, sh, shellsh, liver, organ meats, insects,
sh eggs, sh liver oils (such as cod liver oil), the fat of birds, such as ducks and geese and the fat of
mono-gastric animals - meaning one stomach, such as the bear, pig or guinea pig. What do you notice
nourlshlng Cur Chlldren - Chapter 4 V|tam|ns A and D
Healthy bones
Proper growth
Mineral absorption
Muscle tone
Insulin production
Reproduction
Immune system function
Healthy nervous system
Cell function
about this list? These foods are all animal foods, and all the high-fat, high-cholesterol foods that were
commonly told not to eat.

Note that these vitamins, A and D, will not be in eggs, butter, cream, organ meats and the fat of birds
and pigs unless these animals
are on pasture in the sunlight
and eating green grass. As
soon as animals are put in
connement, and given hay
and dry feed, vitamins A and
D disappear from the
butterfat, and the levels
begin to decline in the organ
meats and eggs. Just a few
decades ago, pregnant
women were routinely
advised to take cod liver oil
and eat liver a couple of
times per week. But our
doctors today are telling
pregnant women to avoid
these foods and admonishing
mothers that children above
the age of 2 should be put on low-fat diets, thus depriving them of the most critical nutrients they need
to grow up healthy, strong and smart.
Dr. Price referred to vitamins A and D as activators because they are necessary for mineral
metabolism. You simply cannot absorb minerals without these vitamins. According to Dr. Price, this is
where the greatest breakdown of the modern diet takes place. He said, It is possible to starve for
minerals abundant in the food you eat, because they cannot be utilized without the adequate quantities
of the fat-soluble activators. We need the dietary equivalent of bricks and mortar to build strong
bodies. The minerals are the bricks and the fat-soluble vitamins are the mortar bricks alone and
mortar alone will not build a strong body, you need both.
D|et Dur|ng reconcept|on
Eggs from pastured chickens contain vitamins A and D eggs are a sacred food in China. A pregnant
or nursing woman in China will eat up to ten eggs per day, if she can afford them. The Chinese
recognize that eggs are a brain food, ensuring that the child will be very intelligent if he or she gets the
nutrients through her mothers pre-natal diet or through her milk. Similarly, bear fat was a very
important food among the Native Americans. Sally Fallon Morell explains that if any couple could not
get pregnant, they went on a bear-fat diet for about a month and ate nothing but bear fat. She asserts
that it always worked!

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We recommend any couple trying to get pregnant today go on the equivalent of the bear-fat diet
eating lots of the foods in this list, from pasture raised or wild caught sources, before they spend any
money on fertility treatments.
Irom asture-Ied An|ma|s
Eggs
Butter and Cream
Liver
Organ Meats
Ducks, Geese, Chicken Fat
Bear, Guinea Pig, Pig Fat
D|et for regnant and Nurs|ng Mothers
Written by the Weston A. Price Foundation, whose list includes links to articles with greater detail. This
is what we would consider optimal.
Cod Liver Oil to supply 20,000 IU vitamin A and 2000 IU vitamin D per day Nourishing Our
Children recommends Fermented Cod Liver Oil supplied by Green Pasture Products.
1 quart, or 32 ounces, of whole milk daily, preferably raw and from pasture-fed cows
4 tablespoons butter daily, preferably from pasture-fed cows
2 or more eggs daily, preferably from pastured chickens
Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc.
3-4 ounces fresh liver, once or twice per week
Fresh seafood, 2-4 times per week, particularly wild salmon, shellsh and sh eggs
Fresh beef or lamb daily, always consumed with the fat
Oily sh or lard daily, for vitamin D
2 tablespoons coconut oil daily, used in cooking or smoothies, etc.
Lacto-fermented condiments and beverages
Bone broths used in soups, stews and sauces
Soaked whole grains
Fresh vegetables and fruits
The Weston A. Price Foundation warns that Cod liver oil contains substantial levels of omega-3 EPA,
which can cause numerous health problems, such as hemorrhaging during the birth process, if not
balanced by arachidonic acid (ARA), an omega-6 fatty acid found in liver, egg yolks and meat fats.
Please do not simply add cod liver oil in this quantity to a diet that is decient in these important
animal foods. It is important to follow our diet for pregnant mothers in its entirety, not just selected
parts of it. You can nd more information about these dietary recommendations, and why Sally Fallon
Morell does not recommend pre-natal vitamins, by visiting the Motherhood page on our website.
W||d Caught
Fish Eggs
Fish livers
Fish Liver Oil
Fish and Shellsh
What to avo|d
Trans fatty acids e.g., hydrogenated oils
Junk foods
Commercial fried foods
Sugar
White our
Soft drinks
Caffeine
Alcohol
Cigarettes
Drugs even prescription drugs
V|tam|n A
Well return to the topic of vitamin A in order to
clear up some confusion about vitamin A and beta
carotene. Unfortunately, the public has been given a
lot of misinformation about vitamin A.
If you look on the back of a can of tomatoes, it will
say the tomatoes contain a certain amount of
vitamin A. There are many books on nutrition that
tell you to get lots of vitamin A by eating carrots and
green vegetables.

However, when we look up vitamin A in the
biochemistry textbooks, or in the Merck Manual, we
learn that there is no vitamin A in plant foods. It
occurs only in animal foods. Plant foods contain the
precursors to vitamin A, which are called carotenes. Sally Fallon Morell asserts that Our government
allows the food industry to call the carotenes in plant foods vitamin A because otherwise it would be
obvious that the food-pyramid diet contains no vitamin A.
Carotenes vs. V|tam|n A
Carotenes are converted into the true vitamin A in the intestines of animals, including humans. The
carotene with the highest conversion factor, that is, the carotene that is most easily converted, is beta-
carotene. Various enzymes and vitamins are needed to split beta-carotene into molecules of true
vitamin A. It takes at least 6 molecules of carotene to produce one molecule of vitamin A.

So while it is true that humans can convert some of the carotenes in their food into vitamin A, many
conditions interfere with this conversion.
And babies and children do not make this conversion at all. You can give the baby carrot juice until he
turns orange and he will turn orange but he will not make this conversion. This is why babies and
growing children right up to age 18 need more vitamin A in their diet as a function of body weight than
adults do. The books on infant feeding back in the 1930s and 1940s recommended 2 teaspoons of cod
liver oil per day for infants over 3 months old.
L|ver
In the traditional American diet, the chief source of vitamin A was dairy products - milk, butter, cream,
cheese and eggs - from animals on pasture. Actually, the vitamin A in butter is the easiest to absorb of
any food. One interesting study found
that unless the chickens are out in
the bright sunlight, there will be no
vitamin D in the egg yolks. Also in
the West, we traditionally ate liver
once a week. Many western cultures
consume liver in the form of pate,
liver paste and sausage. We need to
return these foods to the American
diet.
A popular objection to eating liver is
the belief that the liver is a storage
organ for toxins in the body. While it
is true that one of the livers role is to
neutralize toxins (such as drugs,
chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely
to accumulate in the bodys fatty tissues and nervous system. Remember that it is essential to eat meat
and organ meats from animals that have been raised on fresh pasture without hormones, antibiotics or
commercial feed. Pasture-raised animal products are much higher in nutrients than animal products
that come from commercial feedlots. Recommended reading: The Liver Files.
Until the late 1940s, most Americans took cod liver oil, and it was routinely given to growing children.
Cod liver oil is such a rich source of vitamins A and D that it acts as an insurance policy for diets that
will invariably contain some denatured and devitalized foods.
Our mantra is cod liver oil and butter. These two foods work synergistically and should be part of
everyones diet, especially that of growing children. Go to the Weston A. Price Foundations website for
details about recommend quantities and sources.

Chapter S - 1rad|t|ona| Iats
chapter
traditional fats and oils
5
The assertion that vitamins A and D are essential
to optimal health and are found primarily in
animal fats brings us to the larger controversial
topic of dietary fat and whether or not we should
eat it.
When you see this thick layer of beef fat, or
tallow what do you think? Do you anticipate
that we will recommend that you eat it or that
you avoid it?
Believe it or not, we would recommend you eat
it! If it comes from 100% grass fed beef, that is.
Keep reading to learn why!
1rad|t|ona| Iats and C||s
The following nutrient-rich traditional fats have nourished healthy population groups for thousands of
years: butter, beef and lamb tallow, lard, chicken, goose and duck fat, coconut, palm and sesame oils,
cold pressed olive oil, cold pressed ax oil in small amounts, and sh liver oils. Healthy fats supply
nutrients that are essential for growth, energy, absorption and metabolism of many nutrients, brain
function, kidneys, heart and lungs, building cell membranes, formation of hormones, healthy skin, eyes
and bones. Research is now showing that it is the new-fangled fats in the form of all liquid oils and
solid partially hydrogenated industrial oils from soy, corn and safower, cottonseed, and canola, and all
fats heated to very high temperatures in processing and frying. It is these fats, not natural saturated fats,
that can cause cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth
problems and osteoporosis. These are the fats that are in large part responsible for our national obesity
and health crises.
If I eat fat, won't I get fat?

Many people avoid saturated animal fats for
fear of gaining weight. Yet fats from healthy
animals will provide vital nutrients needed to
satisfy the body and curb hunger while
eliminating common cravings for sugar or
fried food. When the body continually gives
hunger signals, it is often a cry for the vital
nutrients it is missing. In other words, if you
keep feeding yourself processed foods that
lack nutrients, you may continually
experience hunger and cravings. For
example, one may eat bag after bag of chips
without experiencing satiety. However, a
breakfast containing traditional fats will satisfy your hunger for hours. A key to maintaining optimal
weight is to give your body essential nutrients, many of which are found in traditional fat.
nourlshlng Cur Chlldren - Chapter S 1rad|nona| Iats
We believe that the most serious modern dietary myth is the assertion that saturated fats are bad for us,
that they are the villains in the modern diet, causing everything from cancer to heart disease. Children
need traditional fats - saturated fats in particular. The low-fat, Standard American Diet promoted by our
government starves them of vital nutrients during their formative years.
Saturated Iat
Saturated fats play many important roles in the body chemistry, which is why your body makes
saturated fat.
! At least 50% of the cell membranes must be saturated fatty acids for your cells to work properly.
! Saturated fatty acids are needed for the laying down of calcium in the bones.
! Saturated fatty acids actually protect us against heart disease.
! The lungs cannot work without saturated fats.
! It is well known that saturated fatty acids protect the liver from alcohol and other poisons (drugs,
pesticides, etc.)
! The essential fatty acids work synergistically with saturated fats. Saturated fats help put the
essential fatty acids into the tissues where they belong, and keep them there. When you have lots
of saturated fats in the diet, you actually only need very small amounts of essential fatty acids.
Saturated fatty acids are the preferred food for the heart, which is why the fats in the cavity of
humans and animals are highly saturated.
! Finally, the shorter saturated fats have important anti-microbial and immune-stimulating properties.
Carbohydrates or Iats? Wh|ch prov|de the most energy?
One molecule of glucose
requires 15 enzymes and
numerous vitamins and
minerals: especially chromium
and magnesium to produce 38
units of ATP. ATP can be
described as the energy carrier
in the cells.
One molecule of fat requires 5
enzymes, plus vitamins and
minerals to produce 146 units
of ATP.
One molecule of fat produces energy more efciently than one molecule of carbohydrate or glucose.
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100
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atp - energy carrier in the cell
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The United States Department of
Agriculture's food pyramid, which has
been rebranded as a plate, still suggests
that fat should be consumed sparingly, and
that one foundation of our daily food
intake should be crackers, grains, bread,
cereal, pasta, etc.
We propose the reverse. If fat is more
nutrient dense and fuels our energy most
efciently why is it not a foundational
element of our modern diet as it was for
millennia?
So we encourage you to have a ||tt|e
bread w|th your butter.
Copyright 2012 by Sandrine Love. Please reproduce these food pyramid photos only with the express written consent of
Nourishing Our Children.
Not conv|nced?
This chart on the next page plots butter consumption trends versus the incidence of cancer and heart
disease. Since 1926, consumption of butter has dropped precipitously, at the same time cancer and
heart disease have soared. We do not have all the answers to what causes cancer and heart disease but
for sure its not the consumption of butter because these trends are going in the opposite direction.
Not a|| fats are created equa|.
Since the consumption of industrially
processed oils has increased 15-fold in the last
100 years, weve seen an avalanche of disease
that is clearly overwhelming our resources.
Bear in mind that these oils are found in salad
dressings and in most processed foods, even
organic ones.
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disease trends and butter consumption
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Vegetab|e C|| kef|ner|es
This photo below depicts the kind of
machinery used for vegetable oil
processing. Vegetable oil reneries
look like chemical reneries or a place
in which petroleum is processed.
Every step of modern processing
damages fragile polyunsaturated oils.
They are deodorized and steam
cleaned to hide the smell of rancidity,
but modern vegetable oils are full of
rancid free radicals. They are
promoted as healthy alternatives to
animal fats and tropical oils containing saturated fats. The vegetable oil industry has spent the last
seventy years demonizing its competition.
Here is a list of disease states that have been attributed to the consumption of industrially processed
vegetable oils:
Increased cancer
Increased heart disease
Wrinkles and premature aging
Immune system dysfunction
Disruption of prostaglandin production
Depressed learning ability
Liver damage
Ceroid storage disease
Damage to reproductive organs and the lungs
Digestive disorders due to polymerization
Increased levels of uric acid
Impaired growth
Lowered cholesterol
Depression
Vegetable oils will lower cholesterol, at least
temporarily, but our bodies need cholesterol. High
cholesterol is only a very weak risk factor for heart
disease in men under age 60, but low cholesterol is a
marker for cancer, intestinal problems, stroke,
depression and even suicide.
1rans Iats
Another problem with industrialized processed food is that it contains high levels of trans fats.
Trans fat (also called trans fatty acids) is formed when liquid vegetable oils go through a chemical
process called partial hydrogenation, in which hydrogen is added to make the oils more solid. Partially
hydrogenated vegetable fats are used by food processors because they allow longer shelf-life and give
food desirable taste, shape, and texture.
Partially hydrogenated vegetable oils
containing trans fatty acids are used in most
conventionally processed foods such as
crackers, cookies, pastries, cakes and icings,
donuts, bread, and the ever popular Skippy
peanut butter. Trans fats are also found in
margarines and spreads.
The dangers of trans fat are becoming so
widely known that even the national Whole
Foods grocery chain doesnt sell any products
that contain them.
Trans fats contribute to many disease conditions, everything from atherosclerosis to cancer.
Partially hydrogenated fats contribute to the degeneration of the joints and tendons, which is why so
many people need knee and hip replacements these days. Trans fats interfere with the insulin receptors
in your cells, contributing to type-II diabetes. It is claimed that the governments advice to use
margarine instead of butter has led to an epidemic of type-II diabetes.
When a pregnant woman consumes trans fats, she is more likely to give birth to a low-birth-weight
baby. Exposure of the infant to trans fats either in the womb or in the mothers milk, can interfere with
the development of the eyes, resulting in reduced visual acuity.
Finally, trans fatty acids will lower the fat content in mothers milk, often leading the baby to be fussy
(because he is not satised) and the mother to give up on nursing. And if she continues, the babys
development may be compromised.
Saturated Iats Demon|zed
We are deeply concerned about the fact that saturated fats have been demonized for over 50 years as
one of the biggest nutritional villains.
What do these symbolic images mean to you?
4S | CopyrlghL nourlshlng Cur Chlldren 2012. All 8lghLs 8eserved.
Advertising Agency: BBH, London, UK. Art Directors / Copywriters: Dave Monk, Matt Waller. Photographer: Peter Lippmann
Ads were edited by Mohammad Naser and Sandrine Love to isolate photographic content only.
Consider these symbols: a steel trap, a mouse trap, and a razor blade.
Cpen our Lyes to Saturated Iat - Ad Campa|gn
The photographs you viewed on the previous page were captured by Peter Lippmann for print ads used
by the World Heart Federation that were released in 2008. The Advertising Agency is listed as BBH,
London, UK. We edited the ads to reveal only the photographic content, so you could form an opinion
without the corresponding ad copy and logo information. We wanted you to relate simply to the visual
communication. The ads may be described as beautiful, well-made, appealing, slick and perhaps even
convincing.
However, is eating butter, even regularly, akin to eating razor blades?
View this print ad. Notice the razor blades next to the butter, which are somewhat camouaged.
The ad copy reads, Open your eyes to saturated fat. Imagine if you swallowed a razor blade? The
message appears to be clear - eating butter is dangerous, and may even kill you. Does butter cause
disease? On the contrary, butter from grass fed cows protects us against many diseases. Read more
about Why Butter is Better.
Will eating cheese, even regularly, kill you?
View this print ad and note that a search on google reveals that it has been widely published on
websites in many languages. Imagine taking a piece of cheese from this table! Again, the ad copy
reads, Open your eyes to saturated fat. The copy could read, Dont be tempted by cheese, eating
it will kill you. We would encourage you and yours to enjoy raw cheeses as a nutrient dense food.
Will eating steak, even regularly, be akin to putting your hand or body in a steel trap?
View this print ad and notice again that the ad copy reads, Open your eyes to saturated fat. With
the exception of butter, no other food has been subjected to such intense demonization in recent
years as red meat, particularly beef. Sally Fallon Morell and Mary Enig answer the question, Is
beef good for you? in their article Its the Beef What a shame we have demonized red meat
because this is one modern food, enjoyed by almost everybody, that is rich in nutrients. Red meat
provides complete protein, including sulphur-containing proteins like cysteine. Beef is a wonderful
source of taurine and carnitine, needed for healthy eyes and a healthy heart. Beef also provides
another key nutrient for the cardiovascular systemcoenzyme Q10. Beef is an excellent source of
minerals like magnesium and zincyou need zinc for clear thinking and a healthy sex life. The
fuzzy-headedness that vegetarians mistake for heightened consciousness is really the fog of zinc
deciency. Vitamin B6 is abundant in meat, especially rare meat. Red meat is one of the best
sources of vitamin B12, which is vital to a healthy nervous system and healthy blood. Vegetarians
are especially prone to vitamin B12 deciency. One of the rst signs of vitamin B12 deciency is a
tendency to irrational anger-so much for vegetarian claims that we will have a more peaceful,
harmonious world if we all just stop eating meat.
If you use the animal bones and hooves to make stock, and use the stock as our ancestors did in
soups, stews and sauces, you will get plenty of calcium and the components of cartilage to give you
healthy bones and cartilage. If you eat organ meats, as our ancestors did, you will get vital fat-
soluble nutrients like vitamin A and D, both of which are essential for protein utilization and
mineral absorption.
What about saturated fat? In fact, the one warning we could give you about meat is not to eat it
lean. In spite of claims to the contrary, the diet of the cave man was not one of lean meat.
Paleolithic man always ate his meat with fat.
The symbolism of all of these ads connotes serious danger and even death. Yet, we would encourage
you to eat butter, cheese and beef from grass fed animals as a foundation of your diet. Below is the last
of the edited photographs used in this ad series of 4 that were created. What is the message here?
In this case, we are actually more in agreement. The typical ingredients in a croissant are unbleached
all-purpose our, cold water, cold whole milk, granulated sugar, soft unsalted butter and egg for an egg
wash. While we would certainly not equate eating croissants to being as dangerous as picking up food
from a plate with poisonous snakes, croissants arent a nutrient dense food.
Advertising Agency: BBH, London, UK. Art Directors / Copywriters: Dave Monk, Matt Waller. Photographer: Peter Lippmann
Ad was edited by Mohammad Naser to isolate photographic content only.
1rans Iats Versus Saturated Iats
Just as troubling as the demonization of
saturated fat is the fact that in the last 10
years saturated fats have been thrown in
the same deadly category as trans fats
such as in margarine. These are the Bad
Fats Brothers created by the American
Heart Association. This is how their
website introduces them:
Sats my name. And food loaded with
saturated fat is my game. Ive been
around a long time even if you dont
recognize me, Im sure weve met before.
After all, Im in many of the foods you
love. Eating is my greatest passion. Im
talking big, thick steaks, loaded potatoes
and anything with butter in it. Or on it,
or over itYum! The way I see it, food is
one of lifes biggest pleasures. So, how
about a bacon cheeseburger? And youre
gonna have dessert, right? Lets have a
big piece of cheesecake. Cmon, dont be
shy. Theres plenty to go around. You dont have to look hard to nd me Im usually hanging out in
places like restaurants, grocery stores, vending machines and fast food joints. Often enough, youll nd
me with my brother Trans. They call us the Bad Fats Brothers. The more time you and I spend together,
the better chance Ill have to clog your arteries and break your heart. But dont think about that. Lets
just sit down and eat.
Meet Trans: Im a fun-loving guy whos looking to meet new people. I like to keep my friends happy by
giving them everything their hearts desire -- especially if what they desire is deep fried and delicious.
Some say Im a sweet talker, devastatingly handsome and easy to love.
I get a bad rap, though. You see, I grew up in this good family of vegetable oils. But ever since I got
partially hydrogenated, Ive developed a reputation for raising bad cholesterol, clogging arteries and
causing heart disease. But if youre into convenience, we could become fast friends.
Ive never liked being predictable. One minute, you see me on a nutrition label next, Im hiding
under my alias, Partially Hydrogenated. And on a restaurant menu, Im totally invisible. (Good trick,
huh?) I hang out a lot with my brother Sat. Hes a heartbreaker like me, and together were a pretty
tempting team. They call us the Bad Fats Brothers -- which, personally, I think is kind of attering. After
all, we do love to break hearts.
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Let us be very clear saturated fats from animal foods are needed by every cell in your body. They
dont cause obesity and they are not associated with heart disease. Trans fats are made in giant
factories that resemble oil reneries, and are associated with many diseases and health problems.
Don't be confused. Saturated fats and trans fats look nearly identical in this illustration and to our
bodies, but one is essential to health and one is deadly.
While the tide is turning and food manufacturers have been forced to disclose the trans fat content of
their foods, we recently discovered that the FDAs new guidelines for trans fat labeling allows
companies to list zero trans fats when there is actually as much as 500mg trans fat per small serving.
That could be a lot of trans fat to eat unwittingly, especially if that food is a frequent choice.
Note that while many large companies are eliminating trans fat altogether. Kraft, Wendys and Girl
Scout Cookies are going trans fat free as of July 2006 not that doing so makes their products healthy!
If youd like to learn more about how we got so confused about fats, read The Oiling of America by
Sally Fallon Morell and Mary Enig.
Chapter 6 - M||k
chapter
milk
6
Let us return to the topic of what is in nutrient dense diets. In addition to vitamins A and D, another
critical nutrient is calcium. This will begin our discussion of milk.
Ca|c|um
Calcium is not only vital for strong bones and teeth, calcium is
also needed for the heart and nervous system and for muscle
growth and contraction. The best sources of usable calcium are
raw dairy products, such as raw whole milk, raw cheese and
cultured or raw yogurt and bone broths made from chicken, beef
and sh. In cultures where dairy products are not used, bone
broth is essential. Calcium in meats, vegetables and grains is
difcult to absorb. Sufcient vitamin D is needed for calcium
absorption as is a proper phosphorous/calcium ratio in the
blood. Sugar consumption, stress and soft drinks all leach
calcium from the bones.
Dairy products are one of the best sources of calcium, yet many
question whether we should be drinking milk and if so, what
kind?
got m||k?
got milk? has been described as one of the most famous commodity brand and inuential ad
campaigns in the United States. The campaign, which encourages the consumption of cow's milk, was
created for the California Milk Processor Board in 1993 and later licensed for use by other milk
processors and dairy farmers. This long running series of print ads feature a variety of ethnically diverse
celebrities, athletes and ctional characters sporting their own milk mustache. The campaign has
been credited with greatly increasing milk sales in California
1
though not nationwide
2
.
nourlshlng Cur Chlldren - Chapter 6 M||k
But what kind of milk are they promoting? And does that kind of milk really do a body good? Is all
milk created equal? What do you think?
Convent|ona| M||k
The kind of milk that the got milk campaign has been promoting for over a decade is pasteurized, or
ultra-pasteurized, homogenized, conventional milk produced from cows in connement eating corn or
other grains which are often genetically modied and pesticide treated. They may also eat bakery
waste, soy, citrus peel cake laden with pesticides and even manure from chickens, none of which
constitute an appropriate diet for cows. Not what we would consider real milk.
What |s rea| m||k?
Real milk comes from old fashioned cows such as the Jersey and Guernsey. Real milk comes from
herds allowed to graze on green pasture. Real milk is not pasteurized. Real milk is not homogenized.
Real milk contains butterfat and lots of it. Real milk contains no additives.
Back in the 20s, Americans could buy fresh,
raw, whole milk, real clabber and buttermilk,
luscious naturally yellow butter, fresh farm
cheeses and cream in various colors and
thicknesses. Raw milk is high in vitamins
(including B12), all 22 essential amino acids,
natural enzymes (including lactase), natural
probiotics, and good fatty acids.

Today's milk is accused of causing
everything from allergies to heart disease to
cancer, but when Americans could buy real
milk, these diseases were rare. In fact, a
supply of high quality dairy products was considered vital to American security and the economic well
being of the nation.
kea| M||k keduces the k|sk of Asthma and A||erg|es
A study in 2007 indicates that raw milk actually reduces the risk of asthma and allergy. In a study of
14,893 children aged 5 to 13, consumption of raw milk was the strongest factor in reducing the risk of
asthma and allergy, whether the children lived on a farm or not. The benets were greatest when
consumption of farm milk began during the rst year of life
3
.

Let us take a look at where most milk comes from starting with the modern dairy cow. Most milk,
even most milk labeled organic, comes from dairy cows that are kept in connement their entire lives
and never see green grass!
Cows |n Conf|nement
This photos shows a typical connement operation,
sometimes housing up to 2,500 cows under one
roof. The cows are inside eating feed completely
unnatural for cows, often while beautiful green grass
the perfect food for cows is mowed outside. The
average lifespan of cows in connement is less than
four years, whereas a cow on pasture has a life span
of 12 to 15 years. Healthy milk comes from
contented cows on pasture, eating the foods that
cows were designed to eat.
1he Modern no|ste|n
The source of most commercial milk is the modern
Holstein. She is bred to produce almost twice as
much as an old-fashioned cow and must be milked
three times per day. Look at the size of her udder!
She is very stressed and produces a low-quality milk.
She needs special feed and sometimes antibiotics to
keep her well. Her milk contains high levels of
growth hormone from her pituitary gland. If she is
given genetically engineered Bovine Growth Hormone she will be pushed to the udder limits of milk
production. Pun intended!
Cows on asture
Healthy milk comes from contented cows on pasture, eating the foods that cows were designed to eat.
The cows have normal-sized udders and are not stressed. They have no need for antibiotics and have a
life span of 12 to 15 years. The old fashioned Jersey, Guernsey and Ayreshire cows all produce milk
with a high fat content. The cows have normal-sized
udders and are not stressed. They have no need for
antibiotics and have a life span of 12 to 15 years.
Real feed for cows is green grass in Spring, Summer
and Fall; green feed, silage, hay and root vegetables
in Winter. It is not soy meal, cottonseed meal or
other commercial feeds (organic or otherwise), nor is
it bakery waste, chicken manure or citrus peel cake,
laced with pesticides. Vital nutrients like vitamins A
and D, as well as crucial minerals like zinc, are
greatest in milk from cows eating green grass,
especially rapidly growing green grass in the spring through fall. Vitamins A and D are greatly
diminished when milk cows are fed commercial feed. Tryptophan, a precursor to the mood-enhancing
serotonin, is also found at higher levels in Real Milk. Soy meal has the wrong protein prole for the
dairy cow, resulting in a short burst of high milk production followed by premature death.
What harm |s there |n pasteur|zat|on?
First lets dene the process. With standard
pasteurization, milk is heated to a temperature of
at least 161 degrees Fahrenheit for no less than
15 seconds, followed by rapid cooling. For ultra-
pasteurization, the temperature is 230 degrees,
above the boiling point. The National Dairy
Council states: All milk intended for direct
consumption should be pasteurized - it's a
matter of food safety. They claim pasteurization
is a simple, effective method to kill potentially
harmful bacteria without affecting the taste or
nutritional value of milk. What isnt as widely
published is the fact that pasteurization destroys enzymes. Enzymes are specialized proteins that assist
in the breaking down and digestion of foods into useful elements that can be utilized, absorbed, or
stored by the body.
Without those vital enzymes, one cannot properly utilize the nutrients found in milk and many people
develop an allergic reaction when the body rejects this altered substance. Pasteurization also
diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills
benecial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in
infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed
pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized
milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of
centrifugal clarication. Inspection of dairy herds for disease is not required for pasteurized milk.
Pasteurization, named after the French chemist Louis Pasteur, was instituted in the 1920s to combat TB,
infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production
methods.
But times have changed and modern stainless
steel tanks, milking machines, refrigerated trucks
and inspection methods make pasteurization
absolutely unnecessary for public protection.
What |s homogen|zat|on?
When a cow gives milk, it is actually producing two things:
nonfat milk and cream. Left to sit, the cream, which is
lighter, will naturally rise to the top. Introduced in 1932,
homogenization breaks apart fat molecules under high
pressure, leaving the fat suspended and evenly dispersed
throughout the milk. Homogenized milk has been linked to
heart disease. Clean, raw milk from certied healthy cows is
available commercially in San Francisco and in other Bay
Area cities. It is also available around the country. To learn
more see realmilk.com. As a point of clarication,
homogenization, from the root word homo meaning same
or alike is a term that refers to a process in which any
mixture is made the same throughout the entire substance.
Is raw m||k safe?
Let's look at raw milk safety in California, where Nourishing Our Children is based. Currently, there
are two commercial raw milk dairies, which are highly regulated and arguably over-regulated.
Since 1999, there have been over 40 million servings of Organic Pastures raw milk, yet not one
conrmed illness; in over 1,300 tests, there has not one proven illness and no pathogens found in the
milk or milking area, or in any of the dairy cows being milked on the farm. In Claravale Farms 80-year
history, no consumers of their milk have ever gotten sick from milk-borne pathogens and no pathogens
have ever been detected in the milk.
asteur|zed Cutbreaks
Since 1999, there have been several pasteurized milk
products recalled in California and one publicized outbreak
of illness due to pasteurized milk during the same period, an
outbreak of Campylobacter that sickened 1,300 inmates in
11 state prisons.
4
St||| not conv|nced?
In California, raw milk must be labeled with the following
Government Warning: Raw, meaning un-pasteurized milk
and raw milk dairy products, may contain disease-causing
microorganisms. Persons at highest risk of disease from these
organisms include newborns and infants, the elderly,
pregnant women, those taking corticosteroids, antibiotics or
antacids and those having chronic illnesses or other conditions that weaken their immunity. Yet
there have been no proven outbreaks of human illness that have been reported from the consumption
of commercially sold raw milk in California.
Conversely there are repeated reports of illness caused by pathogens found in pasteurized milk and
other foods. Highlighted below are a few.
1994105 persons ill from E.coli and Listeria in California
5
199646 persons ill from Campylobacyter and Salmonella in California
6
199728 persons ill from Salmonella in California
7
20061 outbreak and 1592 cases/52 conrmed C. jejuni infections in CA
8
Keep in mind that the human race existed long before Louis Pasteur proposed heat-treatment as a way
to control micro-organisms. Our position is that those whose immune systems are weak or taxed are
the ones who would benet most from the vital nutrients found in raw milk. Raw milk is high In
vitamins including B12, all 22 essential amino acids, natural enzymes including lactase, natural
probiotics and good fatty acids.
athogens
Also, please keep in mind that we are always exposed to pathogens! E. coli has been shown to survive
on coins for 7-11 days at room temperature. Salmonella enteritidis can survive 1-9 days on pennies,
nickels, dimes and quarters. Salmonella enteritidis can also survive on glass and teon for up to 17
days.
9
We believe that the solution is not to remove pathogens by pasteurization, but to build the immune
system. Raw milk builds the immune system. So to answer the question, is raw milk safe, we would
assert that the consumption of all foods, including milk, whether pasteurized or unpasteurized,
inherently carries some degree of risk. Not all raw milk dairies have the same safety record as Organic
Pastures and Claravale in California and it is true that some people have gotten ill from raw milk.
Food Borne Illness 1999 - 2006. Relative number of foodborne illnesses linked to outbreaks caused by various food categories,
adjusted for comparison. Using the yearly average illnesses linked to diary outbreaks as the baseline.
Nonetheless, both raw and pasteurized dairy products account for a very small proportion of food-
borne illness cases. And dairy products are consumed at much greater amounts than sh and shellsh.
Yet you can still purchase raw oysters without a warning label!
kaw M||k Safety Conc|us|on
Based on gures reported by the Centers for Disease Control related to food borne disease outbreaks in
the United States, one can argue that pasteurized milk is safer than other foods and raw milk is actually
safer than pasteurized milk.
10, 11, 12
As such, we recommend it with condence.
Gu|nea |g Study
In a milk study conducted by Dr. Rosalind Wulzen and
Alice Bahrs in the Department of Zoology, at Oregon
State College, the guinea pigs that were fed whole raw
milk had excellent growth with no abnormalities. Those
fed pasteurized milk had poor growth, muscle stiffness,
emaciation, weakness and were dead within one year.
Autopsy revealed atrophied muscles streaked with
calcication; tri-calcium deposits under their skin, in
their joints, heart and other organs.
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kat Study
In another raw milk study conducted by Dr. Ernest Scott and
Professor Lowell Erf at Ohio State University, rats who consumed
whole raw milk had good growth, a sleek coat, clear eyes and
excellent dispositions; they enjoyed being petted. Those who
were fed whole pasteurized milk had rough coats, slow growth,
their eyes lacked luster, they had anemia, a loss of vitality and
weight, and were very irritable, often showing a tendency to bite
when handled.
14
M||k A||erg|es
Milk proteins are three dimensional, like tinker toys. They serve
as carriers of vitamins and minerals through the gut into the
blood stream; they enhance the immune system; they protect
against disease. Pasteurization and ultra-pasteurization atten
and distort the three-dimensional proteins; the body thinks they
are foreign proteins and mounts an immune defense. Immune
attacks lead to juvenile diabetes, asthma, allergies and other
disorders later in life.
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Chapter 7 - 1he |oy of Soy
7
chapter
the ploy of soy
Cverv|ew
Due to the increasing number of people who are having an allergic reaction to pasteurized milk
products, soy beverages have emerged as an often sought out alternative. Although widely promoted as
a health food, hundreds of studies link modern processed soy to malnutrition, digestive problems,
thyroid dysfunction, cognitive decline, reproductive disorders, immune system breakdown, and even
heart disease and cancer.
1
The advertisement with the cows head on
the left reads, Yeah I drink Silk. Hey, Im a
cow, not a dinosaur. Contrary to what
Margaret and my kids call me, I am hipper
than I let on. For example, I know that Silk
may help keep your heart healthy and may
lower your cholesterol. Throw in soy
protein, antioxidants and 11 essential
vitamins and minerals and you have
yourself some strong stuff. In fact to prove
that I am not a dinosaur, I have even have a
new website cowsforsilk.com Welcome to
the 21st century.
The website is no longer published.
The other ads below promise that whole soy
will result in good karma, no grumpy
aftertaste, resistance to a bad day and that it
will even disperse dark clouds.
Are these examples of false advertising?
nourlshlng Cur Chlldren - Chapter 7 1he |oy of Soy
rob|ems w|th Soy
Amongst them:
! Block absorption of vital nutrients such as calcium, magnesium, iron, copper and especially
zinc, due to phytic acid.
! Block thyroid function and cause endocrine disruption in the reproductive hormones of both
males and females due to phytoestrogens.
! Irritate the gastrointestinal tract due to lectins.
Here is a more comprehensive list of problems. How could soy be linked to all this disease? Because
the soybean contains many naturally occurring toxins. All legumes contain toxins but the problem with
soy is that the toxins are found in very high levels and are resistant to the traditional ways of getting rid
of them.
Long, slow fermentation (as in the traditional
production of miso, tempeh and soy sauce)
gets rid of the phytic acid and other digestive
inhibitors but not the phytoestrogens in soy.
One of the most common myths is that soy
estrogens (isoavones) are benecial for your
health. Isoavones are the estrogen-like
compounds occurring naturally in soy foods.
They act as the plants natural pesticides,
causing insects to become sterile. Diadzen
and Genistein are common isoavones
found in soy foods.
Research has shown that isoavones can
prevent ovulation and stimulate the growth
of cancer cells. In three months as little as
38 mg of isoavones per day (less than the
amount found in 1 cup of soymilk) can result
in hypothyroidism with symptoms of
lethargy, constipation, weight gain and
fatigue. The isoavones in soy have been
shown to cause reproductive problems,
infertility, thyroid disease and liver disease in
mice, rats, cheetahs, sturgeon, quail, sheep,
pigs and marmoset monkeys. In the following pages we will address the difference between the
traditional Asian consumption and production of soy versus our modern process.
Meanwhile, this photo shows examples of imitation
foods made with soy such as soymilk. These
products are sold alongside the milk-based products
they imitate. You may ask why the dairy industry
doesnt ght back against these products, and warn
the public of their dangers? The answer is that the
soy industry and the dairy industry are the same.
Most large dairy companies also sell soy products.
Notice the Organic Valley products below, one is
whole milk and the other soy milk. An example not pictured is Dean Foods, the nations largest dairy
company, which owns White Wave, manufacturers of soymilk. They actually make a larger prot on
soymilk than on uid cows milk.
1rad|t|ona| Versus Modern Soy Ioods
It is important to distinguish between traditional and
modern soy foods. In Asia, traditional soy foods were
consumed in small amounts, usually as a fermented
condiment. Traditional fermented soy foods include
miso, soy sauce, tempeh and natto. Soy sauce is
pictured on the left. Tofu was prepared by a
precipitation process that gets rid of some of the anti-
nutrients, and tofu was often then fermented. Tofu
was usually consumed in small amounts in sh
broth, which provided lots of compensating minerals
and compounds that support thyroid function.
Soymilk underwent a very long preparation process
to get rid of anti-nutrients and it was consumed with shrimp or egg yolk, ingredients that helped
compensate for the many anti-nutrients that remained. Mostly a food for the elderly, it was sometimes
given to nursing mothers but never to growing children.
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Modern soy foods are very different. Most are made with soy protein isolate (SPI), which is a protein
powder extracted by an industrial process from the waste product of soy oil manufacturing. It is the
industrys way of making a prot on a waste product. The industry spent over 30 years and billions of
dollars developing SPI. Recipes call for tofu in large amounts in cheesecake, dips and casseroles.
Isoavone supplements are touted as benecial for everything from menopausal problems to
osteoporosis. Let us take a closer look at the problems with SPI on the next page.
1rad|t|ona||y repared Industr|a||y repared
Soymilk Soymilk
Soy Sauce Soy Yogurt
Tempeh Soy Burgers
Tofu Soy Hot Dogs
Miso Soy Cheese
Natto Soy Ice Cream
Protein Drinks
Diet Drinks
Bac O Bits
Hamburgers
Hamburger Helper
Bread
Isoavone Supplements
Tofu in cheesecake, dips, etc.
Tempeh is picture above to represent this column.
"Health" Bars - Zone, Balance, Atkins
WesL Soy phoLo CopyrlghL Sandrlne Love . All rlghLs reserved.
Soy rote|n Iso|ate
Soy Protein Isolate is produced at very high temperatures and pressures. This processing does get rid of
some of the anti-nutrients in soybeans, but unfortunately many of the proteins are denatured in the
process, including lysine. That is why growing animals fed soy must be given a lysine supplement.
In feeding studies, SPI caused many deciencies in rats. The fact that soy causes deciencies of B12
and zinc is widely recognized, but scientists have been surprised to nd that soy feeding causes
deciencies in many other vitamins and minerals. Although SPI is added to many foods, it was never
granted GRAS (Generally Recognized as Safe) status. The FDA only granted GRAS status to SPI for use
as a binder in cardboard boxes. During the processing of soy, many additional toxins are formed,
including nitrates (which are carcinogens) and a toxin called lysinoalanine. It was concerns about
lysinoalanine in SPI that led the FDA to deny GRAS status for SPI as a food additive. In spite of all these
problems, summarized below, SPI is the basic ingredient of soy infant formula and the FDA even allows
a health claim for foods containing 6.25 grams SPI per serving.
rocess|ng Produced using many chemicals and at
high temperatures and pressures, lysine
destroyed
Ant|-nutr|ents Processing reduces but does not eliminate
anti-nutrients
Def|c|enc|es In rats, increased requirements for vitamins
E, K, D and B12, created deciency
symptoms of calcium, magnesium,
manganese, molybdenum, copper, iron and
zinc
Unsafe Does not have Generally Recognized as
Safe (GRAS) status
Infant Iormu|a Basic ingredient in soy infant formula and
many imitation foods
nea|th c|a|m FDA allows a health claim for foods
containing 6.25 grams SPI per serving
1ox|ns added or formed dur|ng product|on nitrates (carcinogens),lysinonalanine,
aluminum, uoride compounds, MSG (free
glutamic acid which is a neurotoxin)
C|a|m: Asians can consume 100 mg or more of isoavones daily from dietary sources, so taking 50 to
100 mg of isolated isoavones is very safe for most people.
Iact: Isoavone levels reported in Japanese scientic literature appear to be in the range from 28 mg
downward.
2
The amounts consumed in China are less.
3
Daily intake of 45 mg for one month caused
hormonal changes in women.
4
Isof|avones |n Common Soy Ioods
Bread with added soy our, 2 slices 4 mg
Soy hot dog 15 mg
Meatless chicken nuggets, " cup 15 mg
Green soybeans, raw, cup 20 mg
Miso, # cup 21 mg
Tofu, " cup 28 mg
_____________________________________________________
Dr. Soy candy bar 30 mg
Soy cheese, " cup 31 mg
Soymilk, 1 cup 45 mg
Soymilk skin or lm, cooked, " cup 51 mg
Tempeh, cooked, " cup 53 mg
Soybean chips, " cup 54 mg
Mature soybeans, cooked, " cup 55 mg
Dry roasted soybeans, " cup 128 mg
Revival soy-based meal replacement, 1 serving 160 mg
One serving of the foods above the red line contains daily levels of isoavones typically found in Asian
diets.

One serving of the foods listed below the red line exceeds the daily amount of isoavones in the typical
Asian diet. For example, one cup of soymilk contains 45 mg isoavones, which is the amount that
caused hormonal changes in women after just one month. The levels found in dry roasted soybeans
and some of the soy-based meal replacements are truly toxic, particularly as people are urged to
consume many servings of these foods per day.
Stud|es on the Dangers of Soy Infant Iormu|a
Twenty-ve percent of bottle-fed infants in the US receive soy-based formula. The key ingredient of soy
infant formula is soy protein isolate, which does not have GRAS status. Infants on soy formula receive
about 38 mg isoavones per day, which works out to 6.25 mg per kg of body weight, or about ten times
more than the amounts that caused problems in adults.

1981 Lebenthal
5
Soy formula increases indications of pancreatic stress in infant
1983 Poley and Klein
6
Soy feeding caused damage to small bowel mucosa in 2 infants
1986 Freni-Titulaer
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Soy formula associated with premature development in girls (breast
development and pubic hair before the age of 8)
1986 Fort
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Soy-fed infants twice as likely to develop diabetes
1990 Fort
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Soy feeding associated with autoimmune thyroid disease
1998 Setchel
10
Serum estrogens 13,000 to 22,000 times higher in soy-fed infants
2001 Newbold
11
Genistein in soy found more carcinogenic than DES, especially during
critical periods of differentiation, that is during growth
2001 Strom
12
Soy-fed infants had more reproductive problems, more asthma as adults.
This study was widely reported as a vindication of soy formula!
8ab|es on Soy Iormu|a
Babies on soy formula receive the estrogenic
equivalent of at least ve birth control pills per
day. Infants on soy formula receive dangerously
high levels of soy isoavones. On a body
weight basis, this can mean ten times the level
that caused thyroid suppression in adults after
three months, and eight times the level that
caused hormonal changes in adults after just
one month.
According to a Swiss report,
13
adult women
consuming 100 mg isoavones (about 2 cups of
soymilk, or 1 cup of cooked mature soybeans) provide the estrogenic equivalent of a contraceptive pill.
This means for a baby that weighs 6 kg (or just over 13 pounds), 10 mg provides the estrogenic
equivalent of a contraceptive pill.
Thus, the average amount of soy-based formula taken in by a child per day provides the estrogenic
equivalent of at least four birth control pills. Because babies are more vulnerable than adults to the
effects of dietary estrogens, the effects could actually be much greater than that of four birth control
pills. Hence the statement, Babies on soy formula receive the estrogenic equivalent of at least ve
birth control pills per day.
A|ternat|ves to Iormu|a
In the case that breastfeeding isnt possible, there is an alternative to commercially produced baby
formulas. Wed like parents to know that there are nutrient dense, homemade baby formula recipes in
the book Nourishing Traditions and linked to in red, which have been used with great success by
parents all over the world since 1996. Another alternative would be donor milk from a healthy, well-
nourished mother.
Read more about The Ploy of Soy on the Weston A. Price Foundations Soy Alert section.
Chapter 8 - Water
8
chapter
water
Another topic wed like to touch upon is water. Water comprises over seventy percent of the human
body and covers the same amount of our planet. As water is the very source of all life, its quality and
integrity are vitally important to all forms of life. The body is very much like a sponge, composed of
trillions of chambers called cells, which hold liquid.
The quality of our life is directly connected to the quality of our water.
Dr. Weston A. Price lived in an era before the chemical revolution and did not have to turn his
attention to the subject of how to obtain pure water. Thus we are left to wrestle with the subject
ourselves.
1op 1ox|ns |n Dr|nk|ng Water
1. Fluoride an industrial by-product; bone cancer in boys; potent enzyme inhibitor; causes
brittle bones; doesnt 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 lters obsolete).
5. Metals Canadian research shows animals exhibiting Alzheimers symptoms after drinking
chloramine treated water sent through copper pipes.
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.
The top toxins in our drinking water include uoride, chlorine, THM, chloramines (which is a
combination of ammonia and chlorine), metals, MTBE, rocket fuel, Chromium-6 (which was the focus
of the movie Erin Brokovich) and pharmaceutical residues. Number ten on this list 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.
In the interest of time, we will not engage in a thorough discussion of each toxin; instead, we will focus
on uoride due to the fact that most of us dont even question the claim that uoride is good for our
teeth.
nourlshlng Cur Chlldren - Chapter 8 Water
I|uor|de
A Google search for the denition of uoride reveals the statement that uoride is a natural element,
or mineral, that can be found in water and toothpaste that can help prevent tooth decay. It sounds
deceptively benign. We believe that uoride is not added to water to protect childrens teeth but,
rather as a way for industry to get rid of its hazardous waste at a prot, instead of having to pay a
fortune to dispose of it. Only calcium uoride occurs naturally in water, but that type of uoride has
never been used for uoridation. Instead what is used over 90 percent of the time are silicouorides,
which are 85 times more toxic than calcium uoride.
Silicouorides are non-biodegradable, hazardous waste products that come straight from the pollution
scrubbers of big industries. If not dumped in the public water supplies, these compounds would
require neutralization at the highest rated hazardous waste facility at a cost of $1.40 per gallon--more if
cadmium, lead, uranium and arsenic are also present. Cities buy these unrened pollutants and dump
them lead, arsenic and all into our water systems.
o|sonous
According to the handbook, Clinical Toxicology of Commercial Products, silicouoride is more
poisonous than lead and just slightly less poisonous than arsenic. It is a cumulative poison that builds
up in the bone over the years.
Carc|nogen|c
Dr. Dean Burk, who was at the National Cancer Institute for 34 years stated that In point of fact,
uoride causes more human cancer death, and causes it faster than any other chemical.
1

Dangerous
In November of 2006, the American Dental Association (ADA) advised that parents should avoid giving
babies uoridated water.
2
Although the ADA has since backtracked on this recommendation, many
dental researchers have made similar recommendations over the past two decades.
3
Ineffect|ve
The most recent studies do not even show
that water uoridation is effective in
reducing tooth decay. In the largest U.S.
study of uoridation 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 lled teeth per child was
virtually the same in uoridated and non-
uoridated areas.
4

Numerous campaigns and organizations,
such as the Fluoride Action Network, have been created to educate the public about the fact that
uoride is both dangerous and ineffective.
Add|t|ona| Informat|on on I|uor|de k|sks
Follow each red linked text listing the risks for the full article and sources.
Risk to the brain. According to the National Research Council (NRC), uoride can damage the brain.
Animal studies conducted in the 1990s by EPA
scientists found dementia-like effects at the same
concentration (1 ppm) used to uoridate water, while
human studies have found adverse effects on IQ at
levels as low as 0.9 ppm among children with
nutrient deciencies, and 1.8 ppm among children
with adequate nutrient intake.
Risk to the thyroid gland. According to the NRC,
uoride is an endocrine disruptor. Most notably,
the NRC has warned that doses of uoride (0.01-0.03
mg/kg/day) achievable by drinking uoridated water,
may reduce the function of the thyroid among
individuals with low-iodine intake. Reduction of
thyroid activity can lead to loss of mental acuity,
depression and weight gain.
Risk to bones. According to the NRC, uoride can diminish bone strength and increase the risk for
bone fracture. While the NRC was unable to determine what level of uoride is safe for bones, it noted
that the best available information suggests that fracture risk may be increased at levels as low 1.5 ppm,
which is only slightly higher than the concentration (0.7-1.2 ppm) added to water for uoridation.

Risk for bone cancer. Animal and human studies including a recent study from a team of Harvard
scientists have found a connection between uoride and a serious form of bone cancer
(osteosarcoma) in males under the age of 20. The connection between uoride and osteosarcoma has
been described by the National Toxicology Program as biologically plausible. Up to half of
adolescents who develop osteosarcoma die within a few years of diagnosis.

Risk to kidney patients. People with kidney disease have a heightened susceptibility to uoride toxicity.
The heightened risk stems from an impaired ability to excrete uoride from the body. As a result, toxic
levels of uoride can accumulate in the bones, intensify the toxicity of aluminum build-up, and cause
or exacerbate a painful bone disease known as renal osteodystrophy.
Denta| I|uoros|s
In addition to the well documented toxic effects of uoride, such as the risk to the brain, thyroid gland,
bones and kidneys, uoride can inhibit enzyme systems, damage the immune system, contribute to
calcication of soft tissues, worsen arthritis
and, of course, cause dental uorosis in
children even at dosages of 1 part per
million, found in articially uoridated
water.
This photo illustrates the unsightly white,
yellow or brown spots of teeth in children
exposed to uoride.
In 1993, the Subcommittee on Health Effects
of Ingested Fluoride of the National Research
Council admitted that 8% to 51% and
sometimes up to 80% of the children living
in uoridated areas have dental uorosis. The malnourished are at greater risks from uoride's harmful
effects.
Ninety-seven percent of western Europe has rejected water uoridation. We recommend that you
avoid uoride in your water, in dental treatments and in your toothpaste by using toothpaste
alternatives.
Recommended books for further reading on the topic would be: The Case Against Fluoride and
The Fluoride Deception.
What water shou|d we dr|nk?
Not surprisingly, Dr. Thomas Cowan, a San Francisco holistic medical doctor, encourages his patients to
use non-uoridated water for all internal consumption, even brushing their teeth. As weve mentioned,
uoride is a potent enzyme inhibitor, and therefore represents exactly the opposite of what we are
trying to foster. We want to promote health and healing through the enzymes in our bodies and the
enzymes in our food
5
.
Since so much of the local tap water contains uoride, as well as many other toxins you may wonder
what type of water we would consider safe to drink? Dr. Cowan states: The best water to use is deep
well water or clean spring or mineral water.
Note that in regard to mineral water we are referring to naturally mineral rich carbonated water that
bubbles up from the earth, which is bottled in glass, such as Gerolsteiner. This is in contrast to bottled
water whereby minerals have been added to treated municipal water and/or water in which the
carbonation has been forced into it via man made intervention.
Find A Spring is a community and user created database of natural springs around the world.
Water |n |ast|c 8ott|es
What about water in plastic bottles, such as Evian? We propose that the environmental impact of the
countrys use of plastic bottles for water has been staggering. Each day an estimated 60 million plastic
water bottles are thrown awayfew are recycled.
6
The Pacic Institute has estimated 17 million barrels
of oil are used each year to make the plastic for water bottles. There is also a concern about a chemical
commonly found in plastic food and beverage containers called bisphenol A (referred to as BPA) which
has been fueling debates over packaging safety.
Water ur|f|cat|on System
Given the circumstances, we highly encourage you to
invest in a water purication system in your home, such
as the 14-stage water ltration system distributed by
Radiant Life. We consider it to be the best water
purifying system for drinking water on the market today.
This water purifying system removes all toxins, all of the
time, resulting in drinking water that is: puried,
sterilized, restructured, remineralized and alkaline
rebalanced.
There are other purication systems on the market,
however this is the only one we have personal
experience with and can recommend with condence.
Please note that we dont recommend using a Brita, the
popular pitcher lter, as this product removes only a
minute amount of uoride.
A rst step option that many of us have used is to nd a
supplier, such as a local health food store, that has water
from a multi-stage purication system on tap available for purchase. You would bring your own large
containers and ll them up.
Chapter 9 - Lxc|totox|ns and Lxtrus|on
chapter
excitotoxins and extrusion
9
We will now focus on the topic of excitotoxins and the process of extrusion.
Lxc|totox|ns
In addition to the widespread use of soy foods, we have many other concerns about the Standard
American Diet, commonly referred to as the SAD diet. There are thousands of additives in the food
supply and it is very difcult to avoid them all. The three most dangerous are: monosodium glutamate,
commonly known as MSG; hydrolyzed protein, which is the same thing as MSG; and the articial
sweetener aspartame, which is sold as Nutrasweet and Equal.
These additives are toxic to the nervous system, causing a wide range of symptoms, from seizures to
headaches to dangerously low blood pressure. MSG is in many, many processed foods, usually not
labeled. Anything containing the label avorings, natural avorings, or spices is likely to contain
MSG. The United States Food and Drug Administration allows food companies to use avoring mixes
containing up to 49% MSG without labeling it as such.
In real foods, meaty taste is provided by broth, but in processed foods, the meaty taste is given by MSG
and articial avorings. Bouillon cubes, canned foods, sauces, soup mixes, avored rice dishes all
get their meaty taste from an imitation, monosodium glutamate.
Look at the gravy on the meat in the so-called
microwaveable dinner. Real gravy is made from
nutrient-dense stock and fat. This so-called
gravy is made from water, a coloring, a
thickener and articial avorings, mostly MSG. It
will be toxic to the nervous system, whereas real
gravy contains calcium which is protective to the
nervous system.
Worst of all, the articial avorings in this so-
called gravy trick the taste buds into thinking it
is getting a meat dish with all the accompanying
nutrients.
But the body is not fooled and will keep telling
you that it is hungry. Eating processed foods
avored with MSG and other imitation avors is
the fast track to obesity because the body will
keep telling you that you have not fed it; it will
always feel hungry. In the laboratory,
researchers use MSG to induce obesity in rats.
nourlshlng Cur Chlldren - Chapter 9 Lxc|totox|ns
Lxtrus|on
Another commonly consumed food and a health
concern for the well being of todays children is
boxed breakfast cereal, organic or otherwise,
almost all of which are made by a process called
extrusion. An extruder is the machine that makes
cold breakfast cereals. Under high temperature
and pressure, this machine produces little akes,
Os and other shapes, as well as puffed grains, all
sold as extremely protable breakfast cereals. The
cereal industry has convinced the FDA that
extruded grains are no different from non-extruded
grains and has contrived to ensure that no studies have been published on the effects of extruded foods
on either humans or animals. However, two unpublished animal studies indicate that extruded grains
are toxic, particularly to the nervous system.
Cerea| Stud|es
Paul Stitt described one of these unpublished studies in his book Fighting the Food Giants. Stitt worked
for a cereal company and found this study locked in a le cabinet.
Four sets of rats were given special diets. One group received plain whole wheat, water, vitamins and
minerals. The rats that received the whole wheat lived over a year on the diet. A second set was given
water and white sugar. They lived for a month. Another was given nothing but water and the chemical
nutrients. The rats that got nothing but water and vitamins lived for about eight weeks. The fourth group
received Puffed Wheat, water and the same nutrient solution. The companys own laboratory study
showed that rats given vitamins, water and all the Puffed Wheat they wanted died in two weeks.

It wasnt a matter of the rats dying of malnutrition; results like these suggested that there was something
actually toxic about the Puffed Wheat itself. Proteins are very similar to certain toxins in molecular
structure, and the pufng process of putting the grain under 1,500 pounds per square inch of pressure
and then releasing it may produce chemical changes which turn a nutritious grain into a poisonous
substance.
The other study, also not published but described over the phone to Sally Fallon Morell by the
researcher, Loren Zanier, was performed in 1960 by researchers at the University of Michigan at Ann
Arbor. Eighteen rats were divided into three groups. The control group received rat chow and water.
They remained in good health throughout the experiment and lived over a year. A second group
received cornakes and water. A third group was given the cardboard box that the cornakes came in
and water.
Which group do you think lived longer? The rats that ate the cardboard box and water or the rats that
ate the corn akes and water?
The rats receiving the box became lethargic and eventually died of malnutrition. But the rats receiving
cornakes and water died before the rats that were given the box the last cornake rat died on the
day the rst box rat died. Before death the cornake rats developed schizophrenic behavior, threw ts,
bit each other and nally 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. The startling
conclusion of this study is that there is more
nourishment in the box that cold breakfast cereals
come in than in the cereals themselves.
Millions of children begin their day with a bowl of
extruded breakfast cereal. Do the toxic protein
fragments in these cereals explain why so many of
our children cannot concentrate at school?
Crgan|c Cerea|s
Organic cereals sold typically at health food stores
are made by the same process, and often in the same
factories, as the cereals sold at the supermarket. These cereals are made with organic grains. Organic
grains contain more protein than non-organic grains, which means that these health food store cereals
probably contain more toxic protein fragments than supermarket cereals.

So our message - avoid all extruded cold breakfast cereal.
Chapter 10 - nea|thy Mea|s

10
chapter
healthy meals
So if we are suggesting that Americas typical breakfast consisting of cereal with either low fat,
pasteurized milk or soymilk is toxic and lacking in vital nutrients (regardless of whether any of the
products are labeled as organic) what should you eat for breakfast and at other meals?
nea||ng rotoco|s
Hippocrates said that All disease begins in the gut.
The dietary recommendations we are about to make are general principles based on the research of
Sally Fallon Morell as presented in the book Nourishing Traditions. Those who have digestive disorders
or other related conditions may benet from following a dietary healing protocol such as the Gut and
Psychology Syndrome, The Body Ecology Diet, The Specic Carbohydrate Diet, and the like.
Some may further benet from working with a nutritionist well versed in traditional diets and
specialized testing for food sensitivities, stool cultures, blood analysis and such. If interested, we have
a list of nutritionists we recommend that we will be happy to supply you with. As we move into the
next section, please keep in mind that some of us following a traditional diet today dont eat grains, or
dairy, or a number of foods that we may be avoiding for a period of time.
nourlshlng Cur Chlldren - Chapter 10 nea|thy Mea|s
D|etary r|nc|p|es
When planning a nourishing meal we encourage you to focus on these dietary principles:
1. Eat whole, natural foods.
2. Eat only foods that will spoil, but eat them before they do.
3. Eat wild caught sh 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 expressed sesame and ax 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 sh and use liberally
in soups and sauces.
8reakfast
I went to a restaurant that serves "breakfast at any nme". So I ordered Irench 1oast dur|ng the
kena|ssance. - Steven Wr|ght
We've all heard the saying that breakfast is the
most important meal of the day. For many,
breakfast includes grains of some kind. When
considering breakfast options, keep in mind that
traditional societies usually ferment their grains
before eating them. Natural fermentation
neutralizes phytates and enzyme inhibitors, and
breaks down the gluten molecules into small
peptides and amino acids - in effect predigesting
grains in such a way that all their nutrients are
available to our body and no potentially toxic
substance is left intact. There are a number of
artisan breads sold locally in stores and farmers
markets that have been been traditionally prepared,
such as those made by Mario Repetto of Grindstone
Bakery. A list of providers may be found in the
Weston A. Price Foundations annual shopping guide, sent complimentary to all members.
So back to breakfast dietary recommendations would include pasture raised eggs preferably soy
free any style; any type of grass fed meat or raw or cultured cheese; or French toast made with
homemade sourdough bread, dipped in beaten egg and cooked in butter and coconut oil, topped with
maple syrup and organic berries or with fresh cream or crme fraiche.
Jenny McGruther of Nourished Kitchen has many hot breakfast recipes on her website, as does Heather
Dessinger of The Mommypotamus. Also, here are 10 healthy breakfast ideas from Kelly the Kitchen
Kop.
What about cerea|?
Sally Fallon Morell states that soaked
and cooked porridge is your best
choice, served with a natural
sweetener and butter or cream. If you
want a cold breakfast cereal, we
suggest the soaked and dehydrated
breakfast cereal in Eat Fat Lose Fat by
Sally Fallon Morell and Mary Enig.
We recommend that the cereal be
consumed with whole raw milk or
cream.
Other cold breakfast alternatives
would be to make a buffet platter
consisting of slices of raw cheese,
cultured yogurt, cut apples or pears, a glass of raw milk, hard boiled eggs, buttered whole grain bread
and crispy nuts (which are nuts that have been soaked in salt water and dried at low heat to ensure their
digestibility). Another cold breakfast alternative is a blended smoothie made with yogurt or homemade
ker with egg yolks and a small amount of organic fruit.
Lunch
Lunch often presents a challenge because children are
generally at school and must carry a lunch with them.
Often there is a hot lunch provided, which is usually
nutritionally inferior. Yet, with some effort nutritious and
inviting lunches can be made. We encourage parents to
invest in a good thermos or hot lunch receptacle, which
allows you to send things like soup or warmed up
casseroles from last nights dinner.
The other standby is sandwiches made with pasture
raised turkey and other meat, raw cheese, butter or
homemade mayonnaise, organic lettuce, and sprouts. If
you use a liberal amount of mayonnaise or butter, your
child will be less likely to seek out sugary desserts.
Include fresh or dried fruit and homemade cookies made
from recipes in Nourishing Traditions for dessert. The
same cold breakfast we just described could serve as lunch with added slices of pasture-raised meat,
chicken or sausage and traditionally made pickles, or sauerkraut.
D|nner
Ask your ch||d what he wants for d|nner on|y |f he's buy|ng. Iran Lebow|tz
In an article titled The Magic of Meal Time, Time Magazine
asserts that The statistics are clear: kids who dine with the
folks are healthier, happier and better students, which is why
a dying tradition is coming back.
It is helpful to begin each evening meal with a bowl of soup
made with homemade broth topped with a small amount of
cultured cream. This time-honored practice is healthy
because the broth in soup stimulates the digestive juices and
prepares your body for the meal. A variety of homemade
soups are found in Nourishing Traditions. After soup, Dr.
Cowan recommends a main course divided into thirds. One
third is an animal food, such as sh, poultry, or some other
meat from pasture-raised animals. The second third would be
a whole grain, such as brown rice or millet casserole. The
nal third is a variety of organic cooked vegetables and/or a
small organic salad with homemade dressing. Always serve a
lacto-fermented condiment such as raw sauerkraut, to provide
enzymes and good bacteria. Of course, these basic
components can be combined in innite variations
depending on your familys tastes.

Studies repeatedly have shown that the daily consumption of
lacto-fermented vegetables such as raw sauerkraut, aids in
digestion, relieves constipation, helps re-establish and
maintain a benecial intestinal ora and aids the immune
system. In her book Nourishing Traditions, Sally Fallon
Morell cites a 1999 study in the medical journal The Lancet:
Regular consumption of naturally fermented vegetables positively correlated with low rates of asthma,
skin problems, and autoimmune disorders among children attending a Waldorf school in Sweden.

Recipes for nourishing dinners and other meals may be found in the book Nourishing Traditions by
Sally Fallon Morell, in Sandor Katzs book Wild Fermentation and in Jessica Prentices book titled, Full
Moon Feast.
Snacks
We propose that if your childs nutritional needs are satised at meal time, they wont ask for snacks.
However, in the case that the need does arise -- be prepared with nutrient dense snacks that include fat,
which satises hunger. Organic avocado, crispy nuts, salami, pate, whole raw milk, yogurt, ker, raw
cheeses, fruit with cheese or cream or yogurt--as an alternative to things like Oreos and pasteurized
milk.
We recommend using glass containers to store food items, rather than plastic. Plastic is an unstable
material and the chemicals used to create it can enter your food.
A V|sua| Ieast
Following are examples of the kinds of meals that weve discussed in this section.
On the left is pasture-raised chicken, preferably soy free, roasted with fresh or dried herbs and butter.
Note that the herbs are not irradiated. Roasted or steamed vegetables on the side with plenty of
traditional fat. Everything is better with butter!
On the right is wild caught salmon, garnished with fruit, a side of vegetables, rice that has been soaked
overnight and cooked in homemade chicken broth. All topped with butter or olive oil.

On the left is 100% grass fed beef meatloaf, with hidden organ meats, steamed or sauted greens,
garnished with gravy made from homemade beef broth.
On the right is 100% grass fed liver and onions with arugula salad. Read more about the importance of
organ meats: If we eat animal brains, will we be smart?

More along the lines of breakfast examples ...
I went to a restaurant that serves "breakfast at any nme". So I ordered Irench 1oast dur|ng the
kena|ssance. Steven Wr|ght
On the left is a smoothie with organic orange, banana, coconut milk or raw milk, egg yolks from
pasture raised, preferably soy free chickens and vanilla.
On the right is french toast made with homemade sourdough bread, dipped in beaten egg and cooked
in butter and coconut oil, topped with maple syrup and organic berries. It could also be topped with
fresh cream or crme fraiche.

Cne cannot th|nk we||, |ove we||, s|eep we||, |f one has not d|ned we||. - V|rg|n|a Woo|f
hoLograph courLesy of PeaLher uesslnger.
Nour|sh|ng 8ab|es
We recommend referring to Babys Healthy Infant Feeding Chart and Babys First Foods created by
Annika Rockwell, Certied Nutritionist, to get an overview.
Additional resources to read on the topic are these articles and books:
The Nourished Baby ebook by Heather Dessinger of Mommypotamus
The Nourishing Traditions Book of Baby & Child Care by Sally Fallon Morell and Dr. Thomas
Cowan
The Nourishing Babies and Toddlers article
The article titled How do you dene processed foods?, which focuses on the topic of rice cereal for
babies, which we dont recommend.
The article on Feeding Our Children by Dr. Thomas Cowan
The Nourishing A Growing Baby article
The Baby Led Weaning article by Nourished Kitchen
Chapter 11 - Mot|vat|on
11
chapter
motivation
Well close with motivation, rst steps and community resources to support you as you integrate this
knowledge.
It's Worth It
While letting go of convenience foods can certainly be an adjustment, just consider the list of health
problems that can be improved with a nutrient-dense diet.
Learning disabilities and attention decit disorder
Hyperactivity
Autism
Frequent illness, infection
Behavior problems and mood disorders
Chronic fatigue
Weak bones, osteopenia
Allergies, asthma and skin problems
Dental decay
Mood
Vitamin deciency
Nour|shed Iam||y Ser|es
The trend to physical degeneration is reversible. We have several testimonials from families in our
community that are posted on our blog.
Susan Luschas shares how her children have a wider palate than both she and her husband do. They
also have no tooth decay and perfect vision. Read Reverse The Trend and see the generational family
photos.
Here is an overview of her experience: Although I
was raised on the Standard American Diet, in my
early 30s I converted to the Weston A. Price
Foundation recommended diet. My two daughters
eat a traditional diet which consists of 1 quart of
bone broth per day, 1-2 servings of fermented foods
per day, grass-fed meats including organ meats 1-2
meals per week, eggs from our chickens, and
vegetables from our garden. They still have their
baby teeth, but you can already see that their faces
are wider than mine and their palate has properly
developed. I had orthodontic appliances and braces as a child. I had severe astigmatism as a toddler
and I was tted with glasses at age 4. Their father also grew up on the Standard American Diet and has
a mouth full of cavities and -4 vision. Both of our children have cavity-free mouths and perfect vision.
Best of all, they exhibit no tantrums, meltdowns, or behavior problems. They are the happiest kids we
know! They are 3 years and 1 month apart.
nourlshlng Cur Chlldren - Chapter 11 Monvanon
I had been moving towards a traditional diet for a few years before I conceived, its hard to say exactly
when, but I became stricter over time. With the older child, I had horrible sugar cravings and low iron,
so I did occasionally eat lots of chocolate and sugar during the pregnancy, but I also ate lots of
traditional food. From the optimal diet for pregnant and nursing mothers list, during pregnancy and
breastfeeding, these are the only items that I ate:
2 or more eggs daily, preferably from pastured chickens and preferably soy free
Fresh seafood, 2-4 times per week, particularly wild salmon, shellsh and sh eggs
Fresh beef or lamb daily, always consumed with the fat preferably 100% grass-fed
2 tablespoons coconut oil daily, used in cooking or smoothies, etc.
Fresh vegetables and fruits preferably organic
My pregnancy diet with the 2nd child was better but still not perfect. Turns out I had thyroid issues
while pregnant but they were never properly diagnosed. This was causing my low iron and sugar
cravings. I worked through both pregnancies too so I had to eat something to keep me going. I didnt
start eating lots of organ meats and ferments until after they were born. So their early diets although
mostly traditional werent perfect. For the last 3 years or so their diets have been near perfect and very
strict. It took many years and gastrointestinal illness of the oldest daughter for us to get there
though. The good news is, now we are all the healthiest that we have ever been.
Now we eat everything on the list, minus grains, minus dairy, minus fruit, minus beet kvass. Eggs from
our chickens are soy and corn free. We are also just now cutting out all sh because despite eating the
most expensive wild non-mercury sh, we all have alarmingly high levels of mercury. I didnt start
properly preparing grains until after the kids were born. Then we nally just stopped eating them all
together because we felt better without grains in our diet. So its ferments, meats, broth, veggies.
1wo 8rothers
A mother submitted the following testimonial to us about her experience of reversing the trend. Read
our blog article Two Brothers and see several photographs of both brothers and the difference that a
nutrient dense diet can make.
Sally Fallon Morell explains that whether or not your
child will have a wide palate is decided largely in the
womb, and to a more minor degree as the child is
developing during their formative years.
Mother writes: With my rst pregnancy, my focus
was on making sure I had a natural birth. I put all my
energy into planning a home birth and avoiding
medical interventions. At the time, I thought that was
the very best thing I could do for my child. I knew
nutrition was important too, but thought getting my required protein from a fast-food drive through was
good enough.
About a year after my rst son was born, I discovered Dr. Price's research. My family started slowly
incorporating his principles into our eating habits and by the time my second pregnancy came around I
was much more prepared. I'd start off my day with a smoothie made with lots of raw milk, frozen
organic berries, a raw, pastured egg and egg yolk, cod liver oil, and coconut oil. I started buying all our
meat food locally from farms stocked with pasture-raised animals. I made and drank homemade
kombucha, cooked our vegetables in broth, and loaded up everything I could with good-quality butter.
While looking through baby photos of my rst, I'm amazed by the difference in their head shapes. But
it doesn't take a comparison of the two everyone notices and comments in general on how wide my
second son's head is! And I just say thank you! We still have a long way to go in our family and so
many more habits we need to adopt from Dr. Price's research. But it's so great to see such a difference
from the small changes we've been able to make so far.
1w|ns
Tandy Batt, one of our most passionate supporters, sent us her testimonial about how she healed her
uterus and delivered twins. This testimonial below may be viewed as an inspirational video as well:
October 16, 2010
The story behind my children. My son Tanner, 9, was born emergency c-section. The hospital, doctors
and technology put severe strain on my son & with each contraction, his heart stopped. They took him
by c-section to save his life. It was that experience that began my search for better health, nutrition & a
natural way of life. That experience, was nothing like I believe God intended childbirth to be. I spent
every spare moment I could nd, researching health, especially by way of nutrition, and feeding our
bodies to perform the miracles it was designed to perform.
My daughter, Rylie, 5, was also c-section, because the scars from my son left my uterus paper thin. The
pregnancy was very difcult and painful and felt like she would literally fall out of my uterus. At this
point, I was still searching for how to repair it, and
had made some progress, but not enough to fully
recover. When I delivered her, I was told my uterus
would never, hold, nourish, or bear another child. I
was not okay with this, my family was not complete,
and I knew I still had little spirits left to join our
family.
For four years, I ate according the Weston A. Price
Foundation's recommendations, I used essential oils
and herbs, and some other things, and focused on
healing my uterus, to repair, strengthen and thicken
my uterus. I had two miscarriages in that 4 years, each
with my uterus not being thick enough to hold it.
Finally, I conceived, naturally, twins. My uterus was
thick, healthy, and I carried twins painlessly and had my best pregnancy ever, even having double the
load. I nourished my body, honored it's intelligence, and it created the miracle of twins, against what I
had been told and advised not to do.
I delivered c-section, though this time, only with a spinal to numb me, and nothing else. No other
drugs, pain relievers, antibiotics, vaccines, etc (both myself & the babies). Other than the surgery,
completely natural. Babies weighed 6 lbs 3oz and 5lbs 6 oz. at 3 weeks early. They, Talon and Ryker,
were perfectly healthy and we were discharged from the hospital, together, on the 2nd day which was
the day after delivery! Note: with my son it was 6 days and my daughter was a 5 day stay at the
hospital. I know, that eating a traditional diet created that change! I know following those beliefs is why
I had two beautiful babies, why they were healthy, and why to this day, my whole family is healthy,
well-fed, and developing the best they could possibly grow and develop. It has become my life goal, to
educate my children on these beliefs, so they continue them in their own families w/ their own
children. And so on down the future generations of my family. I believe with all my heart that
nourishing our bodies this way is So important, and so valuable!
Here are many more testimonials you may nd inspirational!
Real Childrens Food Pyramids
My Journey into Real Food
Make a Multi-General Investment
Traditional Food: Stick with it, and it pays dividends.
Planting Seeds of Change
Nourishing Babies and Toddlers
If I cant make it, we dont eat it
Inspiration: It can be done!
Also, on our website, which we are continually in a
process of updating, youll nd more from our
Nourished Families series.
We cannot go back and change our bone structure
once it has been formed, yet we usually can restore
our health with the same kind of diet that promotes
good bone structure in the next generation.
I|rst Steps
We encourage you to start with any one of these steps, and then continue to take it one step at a time.
See our First Steps Guide for more details about each of these steps. Be sure to contact your local
Weston A. Price Foundation chapter leader for resources and support in your area.
Replace sugar with natural sweeteners in moderation, such as raw local honey, grade B maple
syrup, rapadura and sucanat
Replace fruit juices with whole raw milk
Replace breakfast cereals with non-nitrate bacon, eggs from hens on pasture, whole milk
yogurt, homemade ker, soaked oatmeal or soaked, wholegrain pancakes
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 pasteurized dairy products with raw and cultured dairy
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 and high vitamin butter oil
Note that Nourishing Our Children recommends Fermented Cod Liver Oil exclusively. Read about why in our articles
on the subject. All other brands are highly industrialized.
Chapter 12 - Commun|ty kesources
12
chapter
community resources
Weve come to our last chapter community resources. Whether you are new to these dietary
principles, or already familiar, our experience is that communal support makes a world of difference in
integrating them into your life. There are a number of ways to get involved most of which are freely
available.
Iacebook
First and foremost, join us on Facebook Nourishing Our Children has an active community
presence on Facebook with thousands of participants. Ask your questions and youll likely receive
many responses lled with experience, strength and hope.
Join our Nutritional Wisdom Book Club - we have our discussions via Facebook.
Nour|sh|ng Cur Ch||dren
Visit our website where you can read articles, see our calendar of events, and download fee
content. Be sure to see our resources page.
Cur 8|og
Subscribe to our blog and continue to receive the kind of content you just read, complimentary!
We are part of the larger Village Green Network - with over 150 contributors on four continents
and over 3.5 million monthly visitors, the Network features articles, recipes, videos and online
classes in 12 areas of focus including real food and parenting.
1he Weston A. r|ce Ioundat|on
We encourage you to visit the Weston A. Price Foundations website as it offers a wealth of
information to get you on your path.
Become a member and receive the Foundations quarterly magazine, Wise Traditions in Food,
Farming and the Healing Arts. They also offer information brochures, a yearly shopping guide, an
annual conference and local chapters in the United States, Canada and overseas.
Nour|shed k|tchen
Jenny McGruther is one of our most passionate supporters and we are blessed by her communal
contributions. A labor of love, Nourished Kitchens goal is to promote sustainable agriculture and
nutrient-dense, whole foods in everyday kitchens. The focus here is on whole, unrened foods
prepared according to traditional methods that optimize nutrient density.
1he Mommypotamus
Heather Dessinger is one of Nourishing Our Childrens educational partners. We highly recommend
her blog and her book Nourished Baby.
nourlshlng Cur Chlldren - Chapter 12 CommunlLy 8esources
Lndnotes
Chapter 6 M||k
1. Advertising Educational Foundation. Got Milk? case history. Aef.com. Retrieved 2010-11-23.
2. Marketing campaign case studies: Got Milk?. Marketing-case-studies.blogspot.com. 2008-04-21.
Retrieved 2010-11-23.
3. Clinical & Experimental Allergy. 2007 May; 35(5) 627-630
4. http://www.campylobacterblog.com/2006/06/articles/campylobacter-watch/spoiled-milk-
apparently-sickened-1300-inmates-at-11-prisons
5. Drawn up for a Los Angeles County Board of Supervisors vote on permitting raw milk in the County
http://www.realmilk.com/foodborne.html
8. (2006) Yuan, Jean W.; Jay, M.T.; et al, Campylobacteriosis Outbreak Associated with Pasteurized
Milk California, May 2006, Epidemic Intelligence Service Conference 2007 (CDC), 2007 APR
16; page 62. Available at http://www.cdc.gov/eis/conference/archives/EIS_program%20indd.pdf,
accessed 28-May-2007. This was a paper presented at a conference.
9. Jiang and Doyle. Journal of Food Protection 1999;62(7):805-7
10. MMWR Surveillance Summary November 10, 2006 / 55(SS10);1-34 http://www.cdc.gov/mmwr/
preview/mmwrhtml/ss5510a1.htm
11. MMWR Surveillance Summary March 17, 2000 / 49(SS01);1-51 http://www.cdc.gov/mmwr/
preview/mmwrhtml/ss4901a1.htm
12. MMWR Surveillance Summary October 25, 1996 / 45(SS-5);1-55 http://www.cdc.gov/mmwr/
preview/mmwrhtml/00044241.htm
13. The American Journal of Physiology, 1941, 133, 500
14. Jersey Bulletin, 1931, 50:210-211; 224-226, 237
nourlshlng Cur Chlldren - Lndnotes
endnotes
Chapter 7 1he |oy of Soy
1. Studies Showing Adverse Effects of Soy
http://www.westonaprice.org/images/pdfs/fdasoyreferences.pdf
http://www.westonaprice.org/soy-alert/studies-showing-adverse-effects-of-soy
http://www.westonaprice.org/soy-alert/studies-showing-adverse-effects-of-isoavones
2. Nakamura Y, Tsuji S, Tonogai Y. Determination of the levels of isoavonoids in soybeans and soy-
derived foods and estimation of isoavonoids in the Japanese daily intake. J AOAC Int
2000;83:635-650.
3. Chen J, Campbell TC, Li J, Peto R. Diet, Lifestyle and Mortality in China. A study of the
characteristics of 65 counties. Monograph, joint publication of Oxford University Press, Cornell
University Press, China People's Medical Publishing House, 1990. USDA-Iowa State University
Database on the Isoavone Content of Foods 1999.
4. A Cassidy, et al "Biological Effects of a Diet of Soy Protein Rich in Isoavones on the Menstrual
Cycle of Premenopausal Women," American Journal of Clinical Nutrition 1994 60: 333-340 (1994).
5. The development of pancreatic function in premature infants after milk-based and soy-based
formulas. Pediatr Res 1981 Sep;15(9):1240-1244.
6. Scanning electron microscopy of soy protein-induced damage of small bowel mucosa in infants. J
Pediatr Gastroenterol Nutr 1983 May;2(2):271-87.
7. Am J Dis Child 1986 Dec;140(12):1263-1267.
8. Breast feeding and insulin-dependent diabetes mellitus in children. Nutr J Am Coll 1986;5(5):
439-441.
9. Breast and soy-formula feedings in early infancy and the prevalence of autoimmune thyroid disease
in children. J Am Coll Nutr 1990;9:164-167.
10. Am J Clin Nutr 1998 Dec;68(6 Suppl):1453S-1461S.
11. Uterine adenocarcinoma in mice treated neonatally with genistein. Cancer Res 2001 Jun 1;61(11):
4325-8.
12. Exposure to soy-based formula in infancy and endocrinological and reproductive outcomes in
young adulthood. JAMA 2001 Nov 21;286(19):2402-3.
13. Bulletin De LOfce Federal De La Sante Publique, no 28, July 20, 1992
Chapter 8 Water
1. http://www.youtube.com/watch?v=kzgKA5zMitQ
2. Formerly online at: http://ada.org/prof/resources/pubs/epubs/egram/egram_061109.pdf
3. References online at: http://www.uoridealert.org/studies/infant01/
4. The Dangers of Fluoride and Fluoridation by Michael Schachter M.D., F.A.C.A.M.
http://www.mbschachter.com/dangers_of_uoride_and_uorida.htm
5. Diet and Nutrition: http://fourfoldhealing.com/2007/12/30/diet-and-nutrition/
6. http://www.safebottles.co.nz/News/Plastics+and+the+Environment.html

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