Hay House Radio Episode Recap
- Episode Name: “Reverse Disease with Traditional Foods”
- Live Broadcast: May 16th, 2016 at 3:00 pm Pacific Time
Episode Replays: Mondays at 11:00 pm Pacific Time / 2:00 am Eastern Time and Sundays at 2:00 pm Pacific Time / 5:00 pm Eastern Time
Episode Summary Re-cap
Have you ever wondered why energy and health seem to be declining?
In today’s show, learn some DIY tips to create your own good health. Discover simple, fun and exciting techniques for creating lasting health with the prestigious Price-Pottenger Nutrition Foundation.
Price-Pottenger Nutrition Foundation – Joan Grinzi, RN, and Annie Dru Allshouse
The Price-Pottenger Nutrition Foundation (PPNF) feels like family to us. A non-profit education foundation committed to reversing the trend of declining health in our modern world, their vision is “a world where optimal nutrition is the standard, the environment fosters the health of all living things, and people are thriving.” How awesome is that?
Price-Pottenger Nutrition Foundation is the leading resource for the work of nutrition pioneers: Weston A. Price, D.D.S.; Francis M. Pottenger, Jr., M.D.; and others who have discovered the underlying causes of disease and degeneration and how to prevent or reverse these conditions. PPNF is committed to educating people and health professionals about food, lifestyle habits, and healing modalities that promote vibrant health.
About Joan Grinzi, R.N. and Annie Dru Allshouse
Joan Grinzi is a Registered Nurse and Executive Director of Price-Pottenger Nutrition Foundation. Joan was introduced to nutrition and alternative medicine in 1969 by her mother. She became an RN in 1974 and over the years, received training and experience in other alternative medicine modalities. She developed a respect and understanding for both Eastern and Western medicine, and her passion has always been in nutrition. Joan believes that properly nourishing the body is the key to enhancing the body-mind-spirit connection.
Annie Dru Allshouse is a Price-Pottenger Nutrition Foundation advisory board member, a board member of the Hunt, Gather, Grow Foundation, and an ancestral cuisine educator. As a real-food educator, Annie is grounded in the six principles of ancestral cuisine as outlined by Dr. Weston A. Price in his seminal work, Nutrition and Physical Degeneration. Annie has had nearly a decade’s worth of experience facilitating groups seeking personal health restoration with these time-honored principles.
Price-Pottenger.org | Facebook | Annie Dru’s Website | Annie’s Facebook
How Traditional Foods Heal Body, Mind & Spirit
Food communicates with every cell of our bodies and influences our genetics. While there are many tenets of good health — sleep, stress reduction, healthy relationships, exercise, hydration – food is one of the critical, yet often misunderstood aspects of well-being. There is so much food confusion.
In the 1930’s, as industrialized food was just taking hold, Dr. Weston A. Price, DDS, began noticing a troubling pattern: people with the worst teeth also had the worst health problems. Like a detective, he began to look for the reasons why this was happening. For ten years, he traveled around the world, studying indigenous and modern diets and correlating patterns in people’s health. The result of his findings were published in 1939 in his highly respected book, Nutrition and Physical Degeneration.
Dr. Francis M. Pottenger, Jr., MD was also a researcher and based on the work of Dr. Price, he found that traditional diets were key for proper facial structure, jaw structure and overall good physical and mental health. His studies showed that cat populations did best on their native diets and significantly degenerated when eating non-native diets. He applied his nutritional findings to help patients with respiratory diseases, like TB, asthma, emphysema and allergies.
- Teeth and Health? Dr. Weston A. Price found that people eating their all-natural, native diets had less than 1% of their permanent teeth decayed. They also had rounder faces, wider jaws to accommodate all of the teeth (including wisdom teeth, which were considered important) and broader heads for brain development. No one needed braces in the indigenous populations. He began to see that indigenous diets equated to better teeth and better physical and mental health. In people eating modern diets, he found narrower jaws, crowded teeth, more tooth decay, and noticed that poor dental health correlated to poor health elsewhere in the body.
- Traditional Diets vs. Modern Diets – If we go back in time, before food manufacturing, and look at the diets of indigenous people, it looks very different than what we see in most grocery stores today. One thing you can do is think back to some of the foods your grandmother made and you may see some similarities to a traditional diet. If you do know your ancestral history, it’s wonderful to learn what their diet was because today we know that genetically, our bodies do best when we eat a diet closer to that of our ancestors. Our genes and our gut microbiome (the mix of bacteria in our gut that helps us digest), tend to be best suited to our ancestral cuisine.
The Six Principles of Ancestral Cuisine Shared by Annie Dru Allshouse
- Grease – Animal fats from organic grass or pasture-fed animals, such as: raw butter, lard, beef tallow, crustacean butter, chicken fat, duck fat, and cod liver oil. These highly prized fats were used by our ancestors and delivered essential fatty acids, that helped carry fat-soluble vitamins A, D, E, and K2, which are critical for mineral deposition in our precious bones and teeth. These days, The World Health Organization has reported that fat-soluble vitamins and minerals are some of the most insidious deficiencies affecting worldwide health. Mineral experts, like Morley Robbins, who have done studies with thousands of people, tell us that these organic, grass/pasture fed animal fats are critical for the recovery of our mineral balance.
- Guts – This refers to the very nutrient-dense organ meats and offal from animals, such as liver, heart, bone marrow, tongue, and all those gelatinous meaty and fatty bits around bones like oxtail and knuckle bones. Let’s take liver for example. Chicken liver and beef liver have all of the B complex vitamins we need for sleep, detox, de-stressing, better digestion and better moods. They also have other important vitamins and minerals, like copper, zinc and iron. Many indigenous women knew that if they had symptoms of anemia after pregnancy, it was time to eat liver to nourish and strengthen their bodies. The great thing about guts is that it helps us use the whole animal – nose to tail – with no waste. This means less animal consumption and less waste.
- Bones – Choosing meats with the bone in is a wonderful way to add nutrition and stretch your food budget. Beef shank, leg of lamb, a whole chicken, a whole fish and oxtail are some examples of how one can have a meal and then take the bones and use them to make a nourishing, healing bone broth. Our ancestors would take the bones and simmer them with leftover meat and vegetable scraps to make bone broth. Full of collagen, this easy-to-digest broth was rich in flavor and helped to heal and seal the gut for better digestion. It also helped make stronger, healthier bones, skin, teeth, nails and organs.
- Grass – This refers to raw animal protein foods from grass-fed animals. Examples are sushi, ceviche, steak tartare, raw milk, and raw milk cheeses. After the animals eat and process grasses, seaweeds and algae, we receive the strengthening and immune-boosting benefits of the nutrients when consuming these animal foods, such as vitamin B complex and wholefood vitamin C.
- Shoots – When our ancestors ate grains, they prepared them very differently than we do today. They soaked, sprouted, sour-leavened, and fermented them, which removed their tough-to-digest anti-nutrients and helped to pre-digest them for us. Additionally, fermenting grains, as in sourdough bread or buttermilk biscuits, delivered good bacteria into our guts to enhance nutrition and digestion.
- Pickles – Before refrigeration, our ancestors fermented much of their foods to preserve them. The benefit of this was good bacteria (probiotics), which do everything from aid digestion to boosting energy and helping us get the nutrition we need. Some examples are sauerkraut, kimchi, miso soup, gravlax, kefir, and yogurt. Today, we see a lot of yogurt and cultured vegetables on the market that are not made the way our ancestors did. Much of the conventional kefir and yogurt has added sugar and is pasteurized; and the high heating process damages important amino acids. Many pickles and pickled vegetables have vinegar instead of being fermented in their own brine. Look at the labels when purchasing fermented foods or even better, make your own at home!
Getting Started in Your Own Kitchen
- Eggs from organic pasture-raised chickens are an easy way to start because almost everyone knows how to make them! Cooking them in raw, organic grass-fed butter and using sea salt as seasoning can make a wonderful recipe.
- Cheese – Everyone loves cheese, but the way the cheese was made matters! Today, more health food stores carry organic grass-fed raw cheeses.
- Cultured Vegetables – It’s becoming easier to find organic sauerkraut and kimchi in health food stores. Look for brands like Rejuvenative Foods or local brands that are raw and made in their own brine with no vinegar and with sea salt or Himilayan salt (rather than “salt,” which is table salt and has some negatives for our health). These foods bring a sour taste into our diet, which helps eliminate sugar cravings.
- Bitter Vegetables – Mustard greens, dandelion greens, arugula, dill, Jerusalem artichokes, and kale are some great examples. These help to cleanse the liver and are plentiful in the spring when liver cleansing is a priority. They also help to bring balance to our palate, helping to curb cravings from diets that are missing the important bitter taste.
- Bone Broth – For another move toward dense nutrition and zero waste, use your veggie, bone and meat scraps to make bone broth! Here’s Louise Hay’s favorite bone broth recipe. You can find many more delicious recipes, including soups, stews, breads, desserts, cocktails and beauty remedies in The Bone Broth Secret.
- Liver Pate and Organ Meats – Here’s a recipe for what I believe is the best liver pate ever.
- Rethink Your Grain Preparation – Learn how to soak and sprout grains with some easy tips and consider making traditional, delicious sourdough bread.
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Tune in Next Week
Tune in next week to Loving Yourself to Great Health, I have David Kessler, Hay House author and healing, grief and loss expert talking about what we’re really afraid of when it comes to loss, endings and letting go! See you next week!
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