Eating Naturally - Not What You Might Think!
Why not vegetarianism...?
Why not Soy...?
Why not Soy again...?
Why not Canola Oil?
Why not margarine or other butter substitute "spreads"...?
Why not grain fed beef or why grass fed beef is best...?
Why cholesterol is essential to health,
and a low cholesterol diet will make you sick...?
And my personal favorite, cod liver oil...
Where to get things...


Eat Fat, Lose Fat
The very latest from Sally Fallon and Mary Enig

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, Mary G. Enig PhD.

Nutrition and Physical Degeneration
by Dr. Weston A. Price

Traditional Foods are Your Best Medicine by Ron Schmid, ND. A concise overview of Weston Price's research, with guidelines for specific conditions.

Here are some relevant links:

The Weston A. Price Foundation

Radiant Life  

Real Beef  

Eat Wild  

Myths & Truths About Soy

Soy Dangers 


If you were to judge by the products found in the "Health Food" section of your local grocery store, you might think that the most natural food was grain based, and packaged in cardboard. And you might expect that pills were a major part of the diet - lots of vitamin and mineral preparations, and perhaps some herb compounds. You would surely assume that this "healthy" diet would be a vegetarian affair, since there rarely seems to be any real meat in sight, but lots of "imitation" meat products, made from vegetable sources.

If you ventured out to an actual "Health Food Store", you might get a more encouraging picture of what it takes to eat "naturally". There would probably be real (hopefully organic) produce, and perhaps even some actual fish and meat. This is closer to reality, but not yet the ideal.

What is wrong with this picture? To begin with, there is altogether too much grain! Despite what the food pyramid has to say about it, grain (as we know it now) is not a natural part of the human (or canine) diet. It is a relatively new diet fashion, and has caused problems in every culture where its use has become a staple. Possible exceptions might be whole grains that are soaked, sprouted or fermented (sour dough).... these processes help to make grain more digestible, and help to avoid deficiency diseases associated with whole grain consumption. Because even "healthy" whole grain products are likely to cause mineral deficiencies if not properly prepared to remove enzyme inhibitors and to release bound nutrients they contain.

Additionally, "Low Fat" and "Non Fat" versions of nearly everything are touted as being superior to the regular full fat version. This assertion overlooks the fact that fat (at least the right kind of fat) is necessary for the assimilation of many essential nutrients - you can't get "fat soluble vitamins" like A and D without fat, after all! Fat is also crucial as a building block for many important elements of our bodies. Our brains, eyes, and nerve coverings (insulation) are good examples of critical components whose very existence depends on adequate fat. We need fat to feel satisfied with the food we eat, too. The right kind of fat can actually help people achieve and maintain their ideal weight.

Next on the list avoidance of milk. Part of modern milk's bad reputation is deserved, the result of the damage done to once wholesome milk by the process of pasteurization.  Whole milk products are scarce in health food stores, with low fat and non-fat being the norm. And in most places, your choices are limited to pasteurized & homogenized or Ultra-pasteurized! Raw is not an option these days, unless you think outside the grocery store box...

Now, Soy products have at least as much shelf front in the "dairy" section of most health food stores as does the actual "moo" kind of dairy. Soy "milk", soy yogurt, tofu, soy butter.... all billed as "healthier" than cow's milk. These imitation products, however, can't provide the fat soluble vitamins that their more natural "originals" provide. And there are many other  reasons to avoid modern soy based products.

Another issue is the meat department (or lack thereof) in many health food stores. While some stores do offer meats, and these meats are often antibiotic and hormone free, it makes a difference what diet the meat ate before becoming your next meal. Almost all beef currently for sale has been grain fed for a period of time just before slaughter, in order to fatten it up for a higher sale price. This extra grain fed fat is not the same kind of fat as the kind that comes from grazing on grass. It has been shown that beef raised entirely on grass has more Omega 3 fatty acids than fish! That is not true of beef that is "finished" on grain.... And by now you have probably guessed which kind of fat is better for OUR health, too.

For the full story, check out the sites on the left, and be sure to consider reading "Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats". This is much more than just a cookbook!

Also worth looking into: " Nutrition and Physical Degeneration" by Weston A. Price. The pictures alone are worth a look, but the information and the history make this book even more important. Price not only shows the results of poor nutrition, but gives examples of healthy people who had excellent nutrition, from all over the world... complete with the most amazing photos.