Feeding Babies the Orthodox Way FEEDING BABIES! Any effort to ensure optimal nutrition of your baby must begin long before he or she is conceived. The wisdom of primitive peoples is vastly superior to our own in this regard, in that a common practice among isolated groups is the feeding of special foods to both men and women for a period of time before conception occurs. Dr. Weston Price's studies revealed that these foods - including organ meats, fish heads, fish eggs, shell fish, insects and animal fats - were rich in fat-soluble vitamins A and D as well as macro and trace minerals. Couples planning to have children should eat liberally of organic liver and other organ meats, fish eggs and other seafood, eggs and the best quality butter, cream and fermented milk products they can obtain for at least six months before conception. A daily cod liver oil supplement is also advised. Organic meats, vegetables, grains and legumes should round out the diet, with a special emphasis on the leafy green vegetables rich in folic acid, which is necessary for the prevention of birth defects like spinal bifida.A good rule for pregnant women is liver once a week, at least two eggs per day and 1 teaspoon cod liver oil daily. A daily ration of superfoods, such as evening primrose oil, bee pollen, mineral powder, wheat germ oil and acerola, will provide optimal amounts of nutrients for your unborn child. Beet kvass and kombucha tea, with their liver …
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November 8, 2013
Milk - Is it Good for You? INTRODUCTION As a nutritionist I am often asked about drinking milk. Most people assume that they have to drink milk or they will suffer serious illness. This could not be further from the truth. If I were to offer you a cocktail drink of pituitary hormones, steroid hormones, thyroid and parathyroid hormones, gastrointestinal peptides, growth factors, growth inhibitors, fat, cholesterol, allergenic proteins, blood, pus, antibiotics, bacteria and viruses, would you drink this? Probably not, as you know that these constituents are unhealthy for your body. Well, believe it or not, this is what you get every time you drink cow's milk from the supermarket, but people still drink milk due to ignorance. Here are a few facts that may provide some food for thought! ENTER GENETIC ENGINEERING In 1993, the US Food and Drug Administration (FDA) made things even worse by giving permission for Monsanto Corporation to market rBGH (recombinant bovine growth hormone), a genetically engineered hormone that is injected into dairy cows to increase their production of milk. We're talking about a substance that is finally being linked to major breast, colon and prostate problems, and one that no other country in the world will allow within its borders, though Monsanto has sought approval for Australia, New Zealand, the European Union and Canada. In a recent Canadian government report, it was said that 20% to 30% of the rats fed rBGH in high doses developed thyroid cysts as well as increased infiltration …
November 8, 2013
Lacto-Fermentation of Vegetables and Fruits For all those that want to eat healthily, they know the value of lacto-fermented foods. The following was taken from Sally Fallon and Mary Enig’s excellent book entitled: Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Doctorates, available from amazon.com. It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground. Man needs only to learn the techniques for controlling and encouraging their proliferation to put them to his own use, just as he has learned to put certain yeasts to use in converting the sugars in grape juice to alcohol in wine. The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was "alchemy." Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as …
November 8, 2013
Diets Now and Then Some time ago I presented a lecture to the Oxford University Society in Cyprus with the above mentioned title. Judging from the comments of the group, of which some were doctors and scientists, it was a real eye-opener for the majority. I would like to share the lecture with you, and would welcome your comments. One would like to think that our society is progressing, and that the quality of our health has greatly improved compared to that of our ancestors. But is this truly the case? Has modern technology been instrumental in improving the health of the nations? If we do a little research into our ancestor's health and nutrition, we come up with quite the opposite - that they were a lot healthier, even though they ate what modern-day nutritionists tend to oppose. The trends that are common today were non-existent in the days of old - one in three people in the Western world develop cancer and almost half suffer from heart disease! The pseudo-thinkers of today believe that this health crisis will be solved by more technology, particularly the giant pharmaceutical companies that spend millions on developing drugs to patent, in order to make billions profits. Let's take a closer look! HEALTH AND DENTITION Back in the 1930's a very astute and observant dentist from Cleveland, Ohio, Dr. Weston Price, was reluctant to accept that the rampant decay, crowded and crooked teeth and "facial deformities" caused by overbites, narrowed faces, underdevelopment of …
November 8, 2013
Eating Healthily Like Our Ancestors The Natural Diets of our Ancestors Have you ever wondered what a pure race of people like the aborigines really ate in nature before the infiltration of the Western world? The famous dentist researcher Dr. Weston Price spent months studying the Aborigines and discovered their secrets. Let’s examine this fascinating information in more detail. Of all the peoples visited by Weston Price during his historic research expeditions of the 1930s, none elicited as much awe as the Australian Aborigines, whom he described as "a living museum preserved from the dawn of animal life on the earth." For Price, the Aborigines represented the paradigm of moral and physical perfection. Their skills in hunting, tracking and food gathering were unsurpassed. Their social organization allowed for the schooling of children from a young age. A series of initiations for the boys were designed to instil both fearlessness and respect for the welfare of the entire tribe, and respect and care for a sizeable number of old people, for whom were reserved special foods that were easy to gather and hunt. Price’s photographs of Aborigines on their native diets illustrate dental structures so perfect as to make the reader wonder whether these natives were wearing false teeth. But like all the other primitive groups Price studied, the Aborigines soon succumbed to rampant tooth decay and disease of every type when they adopted the "displacing foods of modern commerce" – white flour and sugar, jams, canned foods and tea. Children …
November 8, 2013
Feeding the Children of Tomorrow More than sixty years ago, a Cleveland dentist named Weston A. Price decided to embark on a series of unique investigations that would engage his attention and energies for the next ten years. Possessed of an inquiring mind and a spiritual nature, Price was disturbed by what he found when he looked into the mouths of his patients. Rarely did an examination of an adult client reveal anything but rampant decay, often accompanied by serious problems elsewhere in the body such as arthritis, osteoporosis, diabetes, intestinal complaints and chronic fatigue. (They called it neurasthenia in Price’s day.) But it was the dentition of younger patients that gave him most cause for concern. He observed that crowded, crooked teeth were becoming more and more common, along with what Price called “facial deformities” - overbites, narrowed faces, underdevelopment of the nose, lack of well-defined cheekbones and pinched nostrils. Such children invariably suffered from one or more complaints that sound all too familiar to mothers of the 1990s: frequent infections, allergies, anemia, asthma, poor vision, lack of coordination, fatigue and behavioral problems. Price did not believe that such “physical degeneration” was God’s plan for mankind. He was rather inclined to believe that the creator intended physical perfection for all human beings, and that children should grow up free of ailments. Price’s bewilderment gave way to a unique idea. He would travel to various isolated parts of the earth where the inhabitants had no contact with “civilization” to study …
November 8, 2013
Phytonutrients: Nutrients of the Future By Marcia Zimmerman C. N. "Nutraceuticals." "Phytochemicals." "Phytonutrients." "Phytofoods." "Functional foods." Who dreamed up this new terminology? What do these terms mean? Nutritionally high-powered foods aren't new to the natural products industry - we have been selling nutrition-rich foods such as whole grains, lecithin, brewer's yeast and soy products for over 60 years. What is "new" about these foods, however, is science's added knowledge about the disease-preventing components they contain. Stephen de Felice, M.D., director of New York's Foundation for Innovation in Medicine, is credited with first use of the term nutraceutical. It describes specific chemical compounds found in foods that may prevent disease. Phytochemical is a more recent evolution of the term that emphasizes the plant source of most of these protective, disease-preventing compounds. A true nutritional role for phytochemicals is becoming more probable every day as research uncovers more of their remarkable benefits. In fact, the term phytonutrient better describes the compounds' "quasi-nutrient" status. Someday, phytochemicals may indeed be classified as essential nutrients. One finger pointing in this direction is a body of research that strongly links the importance of diet to health--studies are showing that as we move away from the diet of our ancestors we succumb to "modern" diseases. Evidence of this can be seen in societies such as the centenarian tribes that live in remote villages in the Andes Mountains and who still embrace traditional dietary practices. These people have been reported to live extraordinarily long lives that are free …
November 8, 2013
Dangers of Root Canals A Brief Paper Summarizing Some Of The Difficulties Associated With The Treatment Of Dead Teeth Prepared by Robert Gammal BDS (February 1997) WHAT IS ROOT CANAL THERAPY The aim of Root Canal Therapy is to 'save' a tooth which has become infected or dead, in an attempt to make it functional and pain free. After scraping out the inside of the tooth the dentist will attempt to disinfect the tooth and the canals to eliminate any source of infection. The canal is then filled with a combination of cement and Gutta Percha in an attempt to completely occlude these canals. This is supposedly to prevent any microorganisms from entering the tooth either through the crown or the root. If you consider pain control, mechanical function and aesthetics to be the limit of good dental treatment, then you will have "SAVED" the tooth. If systemic effects are included in your concept of dentistry, than you must understand that all that has happened, is that you have kept dead, infected tissue, buried in the bone, within a couple of inches from your brain. For some obscure reason we are all conditioned to think that teeth are not a part of the body, but that they are inert calcified material, and that they are sort of dead anyway. Dentistry is the only one of all the medical & para-medical professions that thinks it is a good idea to keep dead, gangrenous tissue in the body. The way to do …
November 8, 2013
CT Scans and Risk to Health I was motivated to write this researched article after many of my patients have been asking questions about how harmful are repetitive CT scans for diagnostic purposes. I have personally encountered patients who have had 8 – 10 CT scans in a period of only 3 – 4 years, and it is certain that there are many more in the same situation. Hopefully this article will provide much needed information and scientific references to aid both patients and doctors alike in the sensible use of CT scans, as well as the use of radiation therapy as a cancer treatment. One third of people getting a CT scan didn’t know the test exposed their body to radiation. Moreover, and more significant, 75% of an entire group of health professionals significantly underestimated the radiation dose from a CT scan, and 53% of radiologists and 91% of emergency-room physicians did not believe that CT scans increased the lifetime risk of cancer! In a new study (http://archinte.jamanetwork.com/article.aspx?articleid=1487286) from a U.S. medical center, researchers found that 85% of patients also underestimated the amount of radiation delivered by a CT scan, and only 5% of them thought the scan would increase their chances of getting cancer again in their lifetime (1). It is estimated that more than 62 million CT scans per year are currently obtained in the United States, including at least 4 million for children. (2) CT scans are high-powered X-rays that expose patients to between ten and 100 times more …