August 14, 2022 • 44 mins
What if everything you thought you knew about whole food nutrition was wrong? Join us as we challenge common misconceptions and explore the truth behind traditional diets with Sally Fallon Morrow, President of the Weston A Price Foundation and author of Nourishing Traditions. In this eye-opening conversation, Sally helps us uncover the importance of high-fat, moderate-protein, and moderate-carbohydrate diets, as well as the vital role of essential vitamins A, D, and K.
You'll be amazed to learn how cholesterol and saturated fats have been unfairly demonized for decades, while they're actually essential for proper hormone production, brain development, and growth. Sally shares fascinating insights into how traditional cultures understood the importance of fats in their diets, and how children especially need cholesterol for their development. We also dive into the benefits of whole milk and egg yolk for babies, and the best ways to incorporate healthy fats into your meals.
But that's not all - we also unravel the myths surrounding germs and viruses, shedding light on the importance of bacteria in our lives. Discover how traditional cultures valued essential elements of life such as raw milk, cholesterol, and saturated fats, and learn to think critically about the information we're often fed. Don't miss this enlightening episode that will change the way you think about whole food nutrition forever!
Sally is among the most respected individuals in the traditional healthy diet and lifestyle field. I refer to her books and writings continuously in working with clients and have seen lives change from applying her teachings.
You can follow Sally and the wonderful work of the Weston A. Price Foundation at https://www.westonaprice.org/ and the Wise Traditions Conference at https://www.wisetraditions.org/
If this hit something real for you, follow @ryanmarkkimball on YouTube, Facebook & Instagram — and stay close to the work that’s changing how we heal and how we live.
Disclaimer:
This podcast is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
All right.
Hello everyone and welcome tothis week's podcast and
presentation.
I am very honored to be herewith Sally Fallon Morrow.
Hi, sally.
Speaker 2 (00:15):
Hi, how are you?
Thanks for having me.
Speaker 1 (00:17):
Yeah, absolutely, Thank you for being here.
Let me get right into this andintroduce you.
So Sally Fallon is thepresident of the Westin A Price
Foundation and she thisfoundation has more than 13,000
members and includes over 400local chapters.
She's also the founder of acampaign for real milk and she
(00:40):
is a bestselling author of manybooks.
One that's very well known isNourishing Traditions, which is
the cookbook that challengespolitically correct nutrition
and diet dictocrats.
So much of Sally's career hasbeen dedicated to dispelling
myths about whole food nutritionand traditional eating habits,
(01:01):
And what she has to bring to ustoday is a lot of information
that you'll find very valuableabout how to create health and
proper nutrition through the useof Westin A Price's teachings
and how he relayed how to makepeople more healthy with a
traditional diet.
So, without further ado, I'dlike to introduce Sally and have
(01:25):
her tell a little bit aboutherself to us.
Speaker 2 (01:27):
Oh, dear.
Well, thank you.
Yes, i seem to have a knack forbeing a contrarian, and
starting with my book NourishingTraditions, which really
challenged this idea that weshould avoid animal fats and
cholesterol, when in fact theanimal fats and cholesterol are
(01:51):
vital to our health And if we'reavoiding them we're not going
to be healthy.
So that's one.
Raw milk of course gives thepeople in the public health
departments just a tizzy, but Ihave been campaigning for what I
call real milk, raw,unfast-urized, whole,
(02:12):
pasture-fed milk since 1999.
And we've made a lot ofprogress.
Raw milk is the fastest growingagricultural commodity or
product right now.
I've challenged this idea thatwe should avoid salt.
Salt is essential.
It's essential for children,it's essential for adults.
And, of course, i've challengedthe idea that a vegetarian diet
(02:38):
is healthy when in fact there'smany problems associated with
it.
At the same time, i'vechallenged the idea that we
should be eating these highprotein diets.
The healthy diet is moderateprotein, pretty high in fat and
moderate carbohydrates.
If you've got a premise, i'vegot a challenge for you.
Speaker 1 (03:03):
Right, right, Yeah, no, we actually have referred to
your works and teachings at ourpractice for many, many years
now And it's just amazing theresults people get by adopting
that type of diet and engagingin foods that follow that
(03:24):
outline that you just talkedabout, And in fact you're
probably one of our mostreferred to books.
The book we have downstairsWe've had to buy a new one.
A couple of times now.
Speaker 2 (03:34):
Well, i think diet is about 80% of the road to health
, but it's the absolute,essential starting point is
getting a nutrient dense diet,and particularly dense in the
nutrients that we get from organmeats and animal fat.
So these are vitamins A, d andK.
That was Dr Price's bigdiscovery that these traditional
(03:55):
people, their diets were 10times higher in these
fat-soluble nutrients than arehis diet of Americans in his day
, and it would be a biggerdiscrepancy today.
So, first of all and we need toget the foods containing these
vitamins back in our diet andnot taking vitamin pills.
(04:16):
In fact, i'm very concernedabout people taking a lot of
vitamin D.
It's very dangerous, it'sreally dangerous.
It can lead to all sorts ofproblems.
I just lost a friend who wastaking high doses of vitamin D,
thinking this was going toprotect him, and it doesn't.
Of course you need vitamin D inyour diet, but it has to be
(04:38):
supported with vitamins A and Kor the vitamin D will deplete
your body of A and K and thenyou're really in trouble.
So we are not pill pushers.
We recommend getting thesenutrients from food Makes sense.
Speaker 1 (04:54):
Yeah, i'd like to specifically cover today, kind
of busting some of the mythsaround particular types of fat
that can be there, are healthyand that should be in a person's
diet, like saturated fat,cholesterol.
Can you talk a little bit aboutwhy there is a negative vibe
about that.
Speaker 2 (05:14):
So you know the everybody seems to be agreed
saturated fat and cholesterolare bad for you.
This was a marketing campaign.
It started in the early 1920swith proctor and gamble, when
they invented Crisco, which theywanted to have people to use
instead of lard, and margarine,which they wanted people to use
(05:37):
instead of butter.
So how could they get people touse their product and not
butter and lard?
And what they did was embark ona campaign of demonizing the
things that are in butter andlard and they're not in the
vegetable oils.
And number one is saturated fat, number two is cholesterol.
So they began this campaign Oh,you shouldn't eat saturated fat
(06:00):
and cholesterol.
Eat our wonderful productsinstead.
I mean, it was blatantadvertising And it was brilliant
.
It was a brilliant advertisingcampaign made people afraid of
the fats that had nourished usfor thousands of years, and so
the consumption of butter andlard plummeted, the consumption
(06:22):
of hardened fats like margarineand shortening, and then the
liquid vegetable oilsskyrocketed.
And of course, you can't proveanything with statistics, but it
looks very suspicious that allof our diseases heart disease,
cancer, problems with children,even things like depression went
(06:45):
up as people abandoned thetraditional fats that had
nourished people for thousandsand thousands, forever, forever.
And when you go back and lookat traditional cultures, that
was what they valued the most.
When they killed an animal.
If that animal was too lean, itwas called rubbish And they
threw it away.
Yeah, and the first thing theyate in an animal was the fat and
(07:10):
the fatty organs deliver thebrain, the marrow and the tongue
.
Those were cut out and eatenimmediately, and the rest what
it is, because the meat was cutup and dried or smoked and all
the fat was saved.
And when they ate the meat,they always ate it with the fat.
They never ate lean meat.
And yet that's what we're beingtold to do skinless chicken
(07:32):
breast, lean meat, egg whiteswithout the yolk, skin, milk and
protein powders.
Well, there's a real danger ofeating protein without the fat,
and that is that to use protein,you need vitamin A.
And if you are eating proteinwithout the fat and not getting
any vitamin A with it, your bodygoes to the liver and says, hey
(07:52):
, i need some vitamin A here soI can use all this protein.
And the quickest way to depleteyour body of vitamin A is a
high protein, low fat diet, anda lot of people think that's
what we're all about Lots ofmeat, but we're not.
We're about getting the goodfats, and that means fats from
animals that are raised outsideon pasture, so they'll have all
(08:13):
these vitamins in them.
Speaker 1 (08:15):
Makes sense?
Yeah, absolutely.
And is there a reason theanimals have to be pasture
raised as opposed to theconventional, like what happens
to the fat in the conventionalanimals?
Speaker 2 (08:27):
Well, what happens is that if the animal is on green
grass, the animal will be makingvitamin A from the keratines
and vitamin K2 from the K1 inthe grass, and then, if they're
in the sunlight, they'll bemaking vitamin D.
So and they'll all be inbalance.
They'll all be natural.
(08:47):
You know there's a thousandtypes of vitamin D, a thousand
isomers of vitamin D, yeah, andif you're taking a vitamin D
pill, you're just getting one ofthem And that's in itself going
to lead to imbalances.
But also, if you're takingvitamin D, the bodies as well.
I need vitamin A and vitamin Kto go with the vitamin D,
because we use them all togetherAnd that's how you deplete
(09:10):
yourself of these other twocritical nutrients.
Wow, yeah, my kids call it thevitamin triangle K on the top, a
and D on the bottom.
Speaker 1 (09:21):
So That makes a lot of sense.
Yeah, I hadn't heard itreferred to that way, but that
makes a lot of sense.
Speaker 2 (09:26):
You know, vitamin K is really the top of the vitamin
hit parade right now, but itwas a Westinay Price Foundation
that revived interest in itbecause nobody really thought it
had to do with anything formany years.
And now we realize that vitaminK is just critical for growth,
for hormone production, for goodfeel good chemicals.
(09:52):
Vitamin K makes sure we put thecalcium and phosphorus in the
bones and teeth instead of inthe soft tissues.
Wow, Yeah, so vitamin K preventshardening of the arteries.
It also prevents cavities,because if you have vitamin K in
your saliva, your teeth will bereplenished with calcium and
(10:14):
phosphorus continually and youwon't get cavities.
Speaker 1 (10:19):
Wow, ok, that just handles like a whole host of
modern problems.
Speaker 2 (10:26):
And so where do we get vitamin K?
We get vitamin K from bird fat.
So eating a skinless chickenbreast is really a bad idea.
You want to eat the skin andthe fat.
duck fat goose, fat duck liver,goose liver, chicken liver
These are all really goodsources of vitamin K.
And the other is cheese,especially aged cheeses from
(10:50):
grass-fed animals, because thefermentation creates more
vitamin K than what's in thebutter fat.
Speaker 1 (10:57):
Really.
Speaker 2 (10:58):
And how would you say , like a?
Speaker 1 (10:59):
cheddar cheese or a harder cheese?
Speaker 2 (11:01):
Yeah, yeah, one of the most potent sources of
vitamin K is bear fat.
Really, i'm trying to find bearfat on the internet, but not
pure bear fat.
But bear fat was consideredlike a sacred food by the Native
Americans And if a couplecouldn't get pregnant, they went
(11:22):
on the bear fat diet and thatsolved it.
Oh my gosh, they just ate bearfat for about a month And they
said it always worked.
That's incredible.
Speaker 1 (11:35):
OK, so it sounds like it's not just about having the
different fat-soluble vitaminsyou get from these healthy fats,
but also that they're inbalance.
Speaker 2 (11:45):
Yes, yes, more and more, and this is kind of like
almost a new revelation.
Like the B vitamins, if you'regetting a lot of B1 and B3 added
to your food, it's going tocreate a deficiency in the other
B vitamins, right.
And also, if you're taking Bvitamins, you have to methylate
(12:08):
all those vitamins, and thatmight not be such a good idea
either.
Speaker 1 (12:12):
We can almost overdo on the vitamins certain
vitamins- OK, so it's not somuch just about getting a whole
bunch and definitely not takingsupplements that throw
everything out of balance.
That would be actuallydetrimental to health.
Speaker 2 (12:30):
Yeah.
Speaker 1 (12:32):
Yeah.
Speaker 2 (12:33):
One thing that we promote is fermented foods, and
fermented foods have a lot of Bvitamins in them.
Speaker 1 (12:39):
Right, yeah, and so how do these fat-soluble
vitamins we get from the healthyfat?
Do they also complement the Bvitamins and the other water
soluble vitamins?
Speaker 2 (12:52):
They certainly complement the minerals And Dr
Price said it's possible tostarve for minerals without the
fat-soluble activator.
So you need AD and K from theanimal fats to use minerals.
So you can be eating an organicdiet and getting lots of
minerals, but they go to wasteif you're not using the fats
with them.
And this is why we say it'simportant to put butter on your
(13:14):
vegetables and cream in yoursoup and eat the yolk of the egg
and all the fats so that youabsorb the minerals in your food
.
Speaker 1 (13:23):
Makes sense, makes a lot of sense, yeah, so one
question that we get a lot whenwe're working with clients is
cholesterol And why We'rerecommending they eat so many
eggs and other foods high incholesterol.
Can you speak to that?
break that myth a little bitfor us here?
Speaker 2 (13:42):
OK, well, it's just so much wrong.
First of all, even thecholesterol proponents, even
Ansel Keyes, said that eatingfoods with cholesterol in them
made no effect on thecholesterol in your blood.
So we said you can eat oystersand eggs and that doesn't change
(14:04):
the cholesterol levels in yourblood.
He said that you shouldn't eatthese foods because they have
saturated fat in them.
But that actually has nobearing on your cholesterol
levels either.
And saturated fat?
people say well, think of yourarteries as pipes and the
saturated fat is going to clogyour pipes like it clogs your
kitchen drain.
But the body is a tropicalplace, our body is warm and
(14:31):
saturated fats in the body aresoft.
And if you don't have enoughsaturated fat in your cells,
cell membranes, they'll befloppy, they'll be leaky and
they won't have good integrity.
And that's why we needsaturated fats, that's why all
warm-blooded animals makesaturated fat, that's why the
(14:52):
cow, which is a vegetarian,right, but the fat on the cow is
saturated, because the cowneeds the saturated fat in her
body for the body to functionproperly.
So we really need to get overthis idea that saturated fats
are bad.
Now back to cholesterol, thewhole cholesterol thing again.
(15:15):
It was one of the first thingsthat they could measure in the
blood And because vegetable oilsdidn't have any cholesterol in
them, they started measuringcholesterol levels in people's
blood.
This was kind of a dictate thatthey came from on high to make
you afraid of cholesterol, andthen they were going to tell you
(15:36):
to avoid foods with cholesterolin them which is that was the
vegetable oil industry behindthat one And then take drugs to
lower your cholesterol.
That was the pharmaceuticalindustry behind that.
I think what people need to knowis that for women of any age
and for men over the age of 60,the higher your cholesterol, the
(15:59):
longer you live.
That is a really importantthing to know.
If you're a man under 60, ifyour cholesterol is over about
350, how many patients do youhave that are male under 60 with
their cholesterol over 350?
You've probably seen two orthree in your whole career.
Right, yeah, rare, it's rare.
You are.
(16:20):
Yes, you are slightly more atrisk for heart disease Slightly,
not a huge amount, but you Andit doesn't mean the cholesterol
is causing the heart disease.
It probably means that you'reunder a lot of stress and your
body is producing cholesterolbecause all your stress hormones
are made out of cholesterol.
All your sex hormones are madeout of cholesterol.
(16:41):
So are you really you want totake a pill to lower your
cholesterol?
guys, it's going to lower yourtestosterone.
Gallus is going to lower yourprogesterone.
Really You want to do thatRight?
Yeah, there's so much fraud andjust deceit involved in this
cholesterol business, wow.
(17:03):
And it's very lucrative Anddoctors are kind of bribed.
If you're in a practice and youdon't write enough
prescriptions forcholesterol-lowering medication,
not only is your own bonusdocked, but the bonus of every
doctor in your practice isdocked.
Speaker 1 (17:21):
Oh my god.
Speaker 2 (17:22):
And this peer pressure to write these
prescriptions.
That's criminal.
Speaker 1 (17:28):
It is.
Speaker 2 (17:31):
It's racketeering is what it is.
Yeah, yeah, wow And what arethe side effects of these drugs?
Well, one is rectal dysfunction, muscle wasting, because you
need cholesterol for healthymuscles.
So you get a lot of heartfailure.
(17:51):
It's a heart to muscle.
You get muscle failure, you getdifficulty walking, you get
tremendous back pain, you getParkinson's because the nervous
system requires cholesterol Andyou get depression because
cholesterol is required for theserotonin receptors in the brain
And so all of a sudden you justfeel terrible.
(18:14):
You know and then they have aprescription for your depression
.
Speaker 1 (18:19):
Right.
Speaker 2 (18:21):
Another thing.
Speaker 1 (18:22):
Yeah, another drug.
Okay, wow, so the the some ofthe best places to get
cholesterol are whole foods likechicken.
Speaker 2 (18:32):
Well, yes, your body makes cholesterol.
So even if you're not eatingcholesterol, your body can make
it, although eating cholesterolkind of spares your body from
having to make it.
But there's very littlecorrelation between the amount
of cholesterol you eat and whatyour cholesterol levels are.
That has a lot more to do withwhether you're fighting some
(18:57):
kind of disease like cancer.
You need cholesterol to fightcancer.
Whether you're under a lot ofstress, that's.
That's a big one, because youneed cholesterol to make stress
hormones.
Okay, so that's adults, butchildren do not make cholesterol
.
Babies and children do not makecholesterol, and it's it's
(19:17):
essential for their braindevelopment, their growth, their
hormone production.
The integrity of the gutrequires a lot of cholesterol.
So and this is kind of normalBabies and children don't make a
lot of things because you knowthey're not up to speed yet.
(19:37):
We have to supply that in adiet, and starting with mother's
milk.
Mother's milk is very high incholesterol and contains special
enzymes to ensure 100%assimilation of the cholesterol.
Baby formula in this countrydoes not contain cholesterol.
It's made with skin, milk andvegetable oils.
Now, if you buy formula for ananimal like a calf, the third
(19:58):
ingredient is animal fat,because they know.
They know that these animalsrequire cholesterol for normal
growth, but not human babies.
You know that's too expensiveto put cholesterol whole milk in
formula.
So then, as the child isgrowing, the baby foods should
be very high in cholesterol.
We recommend egg yolk andpureed poultry liver as the
(20:25):
first foods for babies.
Wow Gives the highestcholesterol foods, so their
brain and nervous system developnormally.
And then we recommend and alsothey're going to get the fat
soluble vitamins in a goodbalance in those three foods.
Speaker 1 (20:39):
Wow, mind blown.
Speaker 2 (20:42):
The three fat soluble vitamins in the two foods.
Speaker 1 (20:45):
Right.
So what is the age where aperson starts making their own
cholesterol and these otherfactors?
Speaker 2 (20:52):
Yes, i don't know, And I'm sure it varies from
child to child, but certainlythe first seven years you really
want to stress these three Richfoods for the baby, lots of
butter.
The other thing I'm veryconcerned about is that they're
telling moms not to give theirbaby salt And pregnant women
shouldn't eat salt, nursingwomen shouldn't eat salt and
(21:15):
shouldn't put the salt on babiesfood.
Well, that's a kind of genocidereally, because we really need
salt Again for neurologicaldevelopment, for digestion And
for many other things hormoneproduction And this idea that
baby shouldn't have salt isreally, really a bad idea.
Speaker 1 (21:38):
Yeah, that's intense actually The way you presented
Wow Okay, but it makes a lot ofsense And obviously you know we
see this when working withpeople.
You know they get more fat intheir diet, healthy sources of
fat and whatnot, and they justdo better.
So I can speak to that.
Speaker 2 (21:57):
Yeah, and one thing is, their blood sugar will be
more stable.
Yeah, the more fat you eat withyour meal, and not the
vegetable oils, but the, and notthe plant fats.
But the animal fats really dohelp stabilize blood sugar for
two reasons.
One is Because they justreleased into the bloodstream
slowly, but also because theynourish the adrenal glands, and
(22:21):
then adrenal glands have a lotto do with blood sugar, and
that's what I learned from myresearch.
Speaker 1 (22:25):
I learned that I had to eat low blood sugar levels.
Speaker 2 (22:27):
Right, that makes sense.
And I learned that myself.
I suffered from low blood sugar, i had to eat every two or
three hours, would getravenously hungry and couldn't
function, you know, unless I hadsome food.
And I that's one of the thingsthat got me on this path,
because I kind of learned on myown that if I ate a lot of
butter with each meal, i didn'tget low blood sugar, you know.
Speaker 1 (22:52):
Yeah, that's always the best verification.
Sometimes seeing it right inyour own life, amazing, okay.
And then you mentioned a fewtimes about fats being important
for emotions, emotionalstability and mental health.
What, why is that specifically?
Speaker 2 (23:13):
Well, one reason.
I mean there's many reasons,but one reason is there is a
special type of fat that is onlyan animal And it's called
arachidonic acid.
It's an omega six fatty acidsAnd there's a little bit in
butter and egg yolks and liverand in all animal fats.
There's none in any kind ofvegetable fat, not even the so
(23:34):
called good ones like coconutoil and olive oil, but it's in
all animal fats.
And arachidonic acid has manyuses in the body.
11% of the brain is arachidonicacid should be.
But one of the things the bodydoes with arachidonic acid is
make endocannabinoids.
So we, yes, we make our ownmarijuana in the body.
(23:58):
We have receptors for thatmarijuana And it's tightly
regulated and we don't getaddicted Well, except that it's
nice to feel.
I like to say you should feelhigh all the time.
And what is this?
What are these endocannabinoidsdo?
(24:18):
Well, they make you calm, theymake you keep you from being too
stressed, they just make youfeel good, you know, make you
happy.
And they're only in animal fats.
And so we have to ask ourselveswe have a nation now that's
addicted, whether it's tomarijuana or sugar, alcohol,
(24:40):
cigarettes, other kinds of drugsor all kinds of Weird behaviors
that you know, temporarilyraise the levels of feel good
chemicals.
And is it because, as a nation,we've turned our back on animal
fats and are eating the plantbased fats and vegetable oils?
(25:01):
We have to ask that question,because your body can't make
these chemicals if you're noteating animal fats.
Speaker 1 (25:13):
I'm just having a kind of epiphany here myself.
We have had such an increase inthe last few years with the
type of symptoms that peoplecome up, come in with.
They're very much parallel.
You know more situations wherethere's depression or some sort
of mental or emotionaldysfunction that they're they're
(25:36):
coming in and wanting help withbecause it's they're they're
the mainstream or conventionalmethods that they may be trying
or working.
But this is a piece thathappened.
Speaker 2 (25:46):
And instability.
There's a kind of instability,And I think it happens more in
women than men, because thewomen are trying to be good and
keep their weight down And theso I think it's one woman on
five in this country is onantidepressants.
One woman over 50, I think, isone in five 20%.
(26:10):
And these are horrible,horrible addictive drugs.
Speaker 1 (26:14):
Yes, yeah, absolutely Yeah.
Terrible side effects.
So a person you know youmentioned they can only get that
particular type of nutrientfrom animal fats.
So is that any animal fats, orare some that have more of a
concentration?
Speaker 2 (26:31):
More than others.
Again, i think the bird fatsare higher in arachidonic acid,
but lard is full of it.
Lard is really high in vitaminD and also high in vitamin K,
and liver, of course, is high invitamin A, like calf's liver,
but poultry liver is high in allthree.
(26:53):
So I had a lovely friend fromHungary and we were talking
about liver and she said well,we ate liver once a week.
We were told to by the doctors,we knew it was healthy, but we
always cooked it in lard Andbecause we thought it was
missing something if we didn'tcook it in lard.
Well, there's a very scientificexplanation for this, which is
(27:16):
that you've got the high vitaminA food the liver.
If you cook it in lard, you arecombining it with the vitamin D
and the vitamin K.
Isn't that neat?
And she was absolutely right.
It was missing something if youcook it in lard.
Speaker 1 (27:32):
This traditional knowledge it seems like so much
of it is just there and thedifferent vested interests.
Speaker 2 (27:39):
Very precious And, of course, most scientists will
tell you don't listen to yourgrandparents, it's just
superstition.
The first book written on babyand childcare was by a man named
Holt, dr Holt, and hespecifically said don't let your
grandmother or your mother tellyou what to do, because it's
(28:00):
just superstition.
And our view is very different.
We need to be talking to thesepeople before they go and
finding out what they believe,because almost always it's based
on some kind of science And welike to look for the scientific
validation of traditional foodways.
(28:21):
So I say to everyone talk toyour grandmother.
What did they believe?
What did they tell you?
I know my mother was from thesouth and she cooked chicken
broth And she said cook chickenbroth is good for you, it'll
give you beautiful skin and youshouldn't have lots of chicken
broth.
She didn't know why, but weknow why now because chicken
(28:45):
broth is full of collagen Thatnourishes your skin and your gut
and your joints and basicallyeverything Makes sense.
Thanks a lot of sense.
Speaker 1 (28:57):
So we've talked a bit about how fats help with the
development And then, as we growup, we need them to be able to
function mentally.
And can you speak to how fatsaffect our energy levels and how
we can operate with vitalityand life as we grow and live our
(29:19):
busy lives?
Speaker 2 (29:21):
Really good question.
We get I think it's about fourtimes more energy from the
metabolism of fats thancarbohydrates.
I think it's 138 to about 40units of ATV.
So that's quite a bigdifference.
And we need a lot more vitaminsand enzymes to make the energy
out of carbohydrates than we doout of fats.
(29:42):
So fats are our best energysource.
Traditional cultures understoodthat.
I know.
For example, i give an exampleof the Swiss athlete strength
bowls of cream.
They wanted those fats duringthe athletic contests.
So just biochemically we knowthat also the fats keep the
(30:04):
blood sugar level stable.
So you always do have thatglucose in your blood for energy
as well.
That's nourish the brain Andanyone who suffers from low
blood sugar can tell you.
When your blood sugar is lowyour brain doesn't work.
It's just hard to thinkConcentrate.
Speaker 1 (30:24):
Yeah, absolutely, i've seen that, So just a
question that came to mind.
So you're trying to get a lotof fat from the meats that we
eat poultry.
Speaker 2 (30:37):
Is it?
Speaker 1 (30:37):
necessary to melt the fat and make it into a broth,
or just eat it while we're froma steak, or what's the best way
to get this fat?
It seems like it's kind ofdaunting to eat a lot of fat
sometimes.
Speaker 2 (30:53):
Well, the saturated fats are very stable, so they
can be melted, they can becooked, but they can also be
cold.
Personally, i just love a coldslice of roast beef with that
hard white fat.
I think it's delicious.
Some people don't like it.
Speaker 1 (31:09):
I do too.
Speaker 2 (31:10):
Yeah, plenty of ways to do it.
I always say what's the purposeof vegetables?
Well, the purpose of vegetablesis to put butter on them, to be
a vehicle for butter.
Put so much butter on yourbread.
You see teeth marks in thebutter.
We cook and lard.
Or if I really want to frysomething crisp, we cook and
(31:31):
tallow, so to get the fats arehighly caloric And we say, well,
50% of your diet should be lowcalories from fat.
That doesn't mean that 50% ofthe food you eat should be fat.
You know, if you put butter onyour vegetables and you're,
that's probably about 80% of thecalories is going to be fat,
(31:54):
even though you're certainlyeating more vegetables than
butter.
So, just because it sounds likereally like you're eating these
huge amounts of fat, but it'sthe calories you want, the huge
amount of calories from fat, andthat doesn't mean that you're
eating a lot of fats, but youdefinitely need them.
Speaker 1 (32:13):
Right, yeah, that makes a lot of sense.
Speaker 2 (32:14):
It would taste so much better when you put that on
it.
Speaker 1 (32:18):
Right.
Anytime people tell me to eatbacon and you know high, high,
fatty meats, i'm like, okay,this must be good.
Speaker 2 (32:26):
Yeah Right, you know eggs and bacon is a great
American breakfast And thetraditional American diet.
You know it was eggs and baconfor breakfast.
That is a wonderful start tothe day And it's a better
breakfast than most people getanywhere else in the world.
And we've been made to beafraid of this breakfast and not
(32:48):
give it to our kids.
Instead we give them cereal youknow, cold cereal which is
actually an anti-nutrient.
It actually will rob the childof nutrients And there's no food
value in it anyway.
So parents needn't be afraid ofeggs and bacon for their
children for breakfast And somesourdough bread and a lot of
(33:11):
butter on it, and I promise youyour children will do better in
school, they'll be happier, theywon't be as fidgety, they won't
have as many tantrums.
It's a great breakfast.
Something that we have here inthe Mid-Atlantic is something
called Scrapel And it's aPennsylvania Dutch food.
(33:32):
That is all the scraps fromwhen they butchered the pig and
they cook them all up in brothand they add cornmeal and they
put it in a mold, make a kind ofloaf out of it and you slice it
and you cook it in lard And Ialways say this is the best way
to get your organ meats that Ican think of.
It's delicious And that'sanother wonderful breakfast food
(33:53):
.
Speaker 1 (33:54):
Yeah, that sounds amazing.
I've never had that, okay, okay, awesome.
So we have fats helping withthe growing of the body, you
know, maintaining of the body,giving us lots of energy.
How do healthy fats affect usas we are trying to increase our
healthy lifespan?
Speaker 2 (34:16):
Well, they will contribute to longevity for sure
.
In my I wrote a book calledNourishing Diets and I had a
chapter on the blue zones Andnaturally what they tell us
about the blue zones iscompletely wrong.
The guy who wrote the book washe had an agenda which was to
(34:38):
promote vegetarianism.
But when you actually heactually describes high fat,
high meat diet for these bluezones, but then he says they
were vegetarian.
I don't know how to get awaywith it.
But these zones of longevitywith a lot of meat in the diet,
(34:59):
a lot of fats.
And I always point to myhusband's family my husband's 96
.
And yeah, he, both his parentslived over 100.
He has an aunt who's 102,.
He had an uncle who lived 104.
Very long lived people And theywere people who liked to plain
food.
They're from they're from NewZealand, so lots of butter, lots
(35:23):
of shellfish, and they ateorgan meats.
They grew up on farms And whenthey killed the lamb, the first
night they ate what was calledlamb fry, which was the liver
and the kidneys.
Speaker 1 (35:36):
Oh, wow.
Speaker 2 (35:37):
So and everything grass fed, right, right, lots of
eggs, pork, you know it was ahigh meat, high, wonderful
seafood also.
Speaker 1 (35:48):
Well, okay, makes sense.
A lot of high quality fat andall of that.
Speaker 2 (35:54):
One of the things he told me is that when he was a
child, his father would take himfishing And when they caught a
fish, the first thing they atethey would gut it, and they
would.
It was a little bit of fleshbehind the eye, and they always
ate that raw.
And he said you could only eata tiny bit of it because it was
so rich And that would be fullof vitamin A.
(36:15):
And he said then they ate therow And they ate that raw too,
and that would be your vitamin DRight there.
And so we did.
He said we did this with everyfish we caught.
Then we brought the fish homeand we fried it in tallow, you
know, and and put a batter on itand fried it in tallow.
Speaker 1 (36:36):
Wow, okay, so you mentioned the row.
I'm not familiar with that term.
Speaker 2 (36:44):
Oh, the eggs, eggs, the fish row.
Speaker 1 (36:47):
Gotcha.
Speaker 2 (36:47):
Okay, one of the things that Dr Price described.
So all of these cultures hadspecial foods for preconception,
for men and women to eat beforeconception, for the woman while
she was pregnant, nursing, andthen for the baby during growth,
and one of these it was oftenliver or fish liver, but another
(37:08):
one was fish eggs And if theycould get fish eggs, that was a
very important food for babies.
I had a Chinese woman tell mewhen she was growing up her
grandmother brought her fisheggs and and the reason she did
it.
She said it would make her goodat arithmetic And probably a
(37:29):
lot of other things.
Yeah, yeah.
Speaker 1 (37:31):
But that's interesting.
Brain food, basically There'sbrain food, yeah.
Speaker 2 (37:34):
So I guess the least expensive caviar is a white
caviar And I try to eat abouttwo ounces every week, really,
wow, okay.
Speaker 1 (37:46):
We'll start recommending caviar.
Okay, grace, this makes a lotof sense Now.
You've mentioned a few timesthat there are specific foods
that have been recommended indifferent traditional cultures
for fertility and for having asuccessful birth.
In our modern world is there ayou know guideline that applies
(38:11):
to how, how we might do that now.
Speaker 2 (38:14):
Yes, we have a pregnancy diet and we actually
have a fridge magnet for ourpregnancy diet that involves
starting with raw milk Andthat's another sacred food.
That they have a glass or twoof raw milk every day, that they
have liver two or three times aweek one way or another, pate,
(38:34):
liverwurst, and they eat fish,eggs if they can, and then meat
and plenty of butter.
Right, and our babies are justgorgeous.
Usually they have very easybirth and we have a little
something called a healthy babygallery in our journal and the
(38:57):
pictures of these wonderfulbabies with every issue.
Wow, and that's what keeps usgoing.
Speaker 1 (39:02):
Yeah.
Speaker 2 (39:03):
Because these beautiful babies, they're
reversing the trend to physicaldegeneration that Dr Price
described.
Right, they're healthy, they'rehappy, they meet their
milestones, they have broadfaces and typically they don't
need braces.
So parents may be spending alittle more on their food, but
they don't have to pay theorthodontist Right And all the
(39:26):
other things.
Naturally.
Strict team, yeah.
Speaker 1 (39:28):
Yeah, all the other things that happen.
Wow, that's amazing.
Okay, so very similar.
The theme of all of this ishigh quality, high fat food, And
you know.
Speaker 2 (39:39):
And not to be afraid of the animal fats.
We say eat like your ancestors.
Sometimes you have to go backthree or four generations to
really eat the way yourancestors ate.
Now I haven't mentioned sugaryet, because that's new to the
human diet.
Yeah, And what I can say is ifyou're eating plenty of animal
fats, you won't be so, you won'tcrave sugar as much.
(40:04):
Yeah, that makes sense We andreally be careful with your
children.
Now, that doesn't mean youcan't ever have any sweet things
, and we recommend maple syrupand maple sugar honey natural
sweeteners in moderation.
You know, that's fine, we canuse that, fine.
But because I don't think weneed we should be really strict
(40:27):
with our kids either.
They have a sweet taste intheir mouth and that needs to be
satisfied, right.
So make them desserts.
I did a lot of ice cream whenmy kids were growing up, made
with cream and egg yolks andmaple syrup, and yeah, that's.
I don't have any qualms aboutgiving that kind of dessert to
kids.
Nice nice.
Speaker 1 (40:48):
Yeah, that makes sense We definitely have noticed
when your kids have the healthyfats and whatnot, there's just
a calmer atmosphere in theirlife in general.
There's less tantrums and lesssugar.
Speaker 2 (41:05):
Sugar roller coaster.
Speaker 1 (41:06):
Right, exactly, so it's the, and they can even be
eating some sugar, but if theyhave the fats with them, Yes,
yes.
It makes a lot of, makes a bigdifference.
Okay, incredible, incredibledata.
So I had some notes.
I just want to make sure wecovered everything I was hoping
to cover here.
Oh yeah, so you know, there'sbeen a lot of information right
(41:31):
now about maintaining yourhealth, having a strong immune
system, And there's been a lotof propaganda about things that
have gone on.
How do healthy fats in thistraditional lifestyle fit in
with protecting ourselves inthat way?
Speaker 2 (41:46):
Well, first and foremost, your immune system is
absolutely dependent on vitaminA.
So these fats are going to giveyou vitamin A And you also.
The saturated fats support theproduction of immune cells.
Saturated fats, they supportreceptors, they support enzyme
(42:08):
production and enzyme processes,enzymatic processes.
So, again, these fats are, youknow, they just use for
everything.
Yeah, so yes, they'll help youhave a healthy immune system.
Now, one of the things thatI've written about is EMF
electromagnetic frequencies.
I believe the, as I'm being thecontrarian again.
(42:29):
I believe that this currentillness they call COVID, is
actually radiation poisoningfrom microwaves, And microwaves
is Y5, 5G.
All this And one of the thingsthat we've argued is that it's
really important to have a lotof saturated fats in your diet
(42:50):
to protect yourself against this, Because the saturated fats
help your body have reallysmooth, robust cell membranes
And that the water in your cellsstructures itself against those
cell membranes.
If they're smooth and robust,they have plenty of saturated
fat in them And that's yourwiring in your cells.
(43:12):
So you want good, strong.
It's like having goodinsulation on your wires in your
house, And that's highlyprotective against EMF.
Speaker 1 (43:24):
Makes sense.
yeah, now I did.
I checked out your book TheContagian Myth on that
incredible Full much made a lotmore sense than other things
that are being shown.
Speaker 2 (43:38):
Yeah, so we have argued that germs do not cause
disease.
Bacteria often are there whenyou have an illness because
they're the garbage collectors,they're the cleanup crew And
they may be doing otherbeneficial things also, but
they're not the cause, any morethan if you found a dead dog
(44:00):
with maggots on it, you wouldn'tassume that the maggots killed
the dog.
But they're saying if you'vegot a disease and we found this
bacteria in your blood orwhatever, then why do we assume
that bacteria cause the disease?
Just an assumption.
As far as viruses are concerned, that gets into just complete
(44:25):
fraud.
The whole disciplines not adiscipline of virology is wrong
because they never find theselittle tiny things they call
viruses in your blood or yourexcretions, your snot or
(44:45):
anything like that.
They never find them there.
They only find them if they doa tissue culture and starve and
poison the cell and then theyget these breakdown products and
they call them viruses Andthese are supposed to be what's
attacking you, making you sickand stuff.
And there's no evidence of thatat all.
Speaker 1 (45:04):
Right And again.
the healthy fats and thehealthy diet would help the body
produce the things that aresupposed to be there and make
you operate efficiently.
Speaker 2 (45:17):
Look with the cells from breaking down.
But also, if your cells arebreaking down, these things that
are produced.
They're calling them viruses,but the real word is exosomes,
and they have beneficialproperties.
They encapsulate poisons andtake them out of the cell, and
they also communicate with othercells and say hey, this is
(45:40):
coming, you need to do this orthis.
They have DNA inside themThat's like a little antenna.
So we've just been taught to beafraid of everything that's
essential for life.
We're afraid of bacteria, we'reafraid of viruses, when they're
actually helpful.
We're afraid of raw milk, we'reafraid of cholesterol, we're
(46:02):
afraid of saturated fat, we'reafraid of sunlight And all of
these things are so, and we'reafraid of salt, again, which is
essential for life.
So in the Bible it says fearnot, and I think, first and
foremost, we need to get overour fear, and when we approach
(46:23):
anything without fear, then wecan really think about it and
look at it and say is thisreally true And does this make
sense, that the kind of fatswe've been eating for thousands
of years aren't good for us?
So first thing is to not beafraid.
Speaker 1 (46:39):
Yes, that makes so much sense, if you remove that
fear that kind of wall, thenyou're able to look with your
own sense and make a lot moreunderstanding possible of what
you're being told.
So totally agree with that.
We always try to educate somuch more with clients, So I
(47:01):
know that the way you presentinformation and how your books
are received.
There's been numerous timeswhere we'll recommend one of
your books to a client And thenall of a sudden three or four of
her friends have one of yourcookbooks or something about
fertility.
So I've seen that happenpersonally, so I can test it as
(47:23):
well.
Speaker 2 (47:25):
So okay, great Well, thank you so much, Sal I really
appreciate you being on.
All right.
Hello everyone and welcome tothis week's podcast and
presentation.
I am very honored to be herewith Sally Fallon Morrow.
Hi, sally.
Speaker 2 (00:15):
Hi, how are you?
Thanks for having me.
Speaker 1 (00:17):
Yeah, absolutely, Thank you for being here.
Let me get right into this andintroduce you.
So Sally Fallon is thepresident of the Westin A Price
Foundation and she thisfoundation has more than 13,000
members and includes over 400local chapters.
She's also the founder of acampaign for real milk and she
(00:40):
is a bestselling author of manybooks.
One that's very well known isNourishing Traditions, which is
the cookbook that challengespolitically correct nutrition
and diet dictocrats.
So much of Sally's career hasbeen dedicated to dispelling
myths about whole food nutritionand traditional eating habits,
(01:01):
And what she has to bring to ustoday is a lot of information
that you'll find very valuableabout how to create health and
proper nutrition through the useof Westin A Price's teachings
and how he relayed how to makepeople more healthy with a
traditional diet.
So, without further ado, I'dlike to introduce Sally and have
(01:25):
her tell a little bit aboutherself to us.
Speaker 2 (01:27):
Oh, dear.
Well, thank you.
Yes, i seem to have a knack forbeing a contrarian, and
starting with my book NourishingTraditions, which really
challenged this idea that weshould avoid animal fats and
cholesterol, when in fact theanimal fats and cholesterol are
(01:51):
vital to our health And if we'reavoiding them we're not going
to be healthy.
So that's one.
Raw milk of course gives thepeople in the public health
departments just a tizzy, but Ihave been campaigning for what I
call real milk, raw,unfast-urized, whole,
(02:12):
pasture-fed milk since 1999.
And we've made a lot ofprogress.
Raw milk is the fastest growingagricultural commodity or
product right now.
I've challenged this idea thatwe should avoid salt.
Salt is essential.
It's essential for children,it's essential for adults.
And, of course, i've challengedthe idea that a vegetarian diet
(02:38):
is healthy when in fact there'smany problems associated with
it.
At the same time, i'vechallenged the idea that we
should be eating these highprotein diets.
The healthy diet is moderateprotein, pretty high in fat and
moderate carbohydrates.
If you've got a premise, i'vegot a challenge for you.
Speaker 1 (03:03):
Right, right, Yeah, no, we actually have referred to
your works and teachings at ourpractice for many, many years
now And it's just amazing theresults people get by adopting
that type of diet and engagingin foods that follow that
(03:24):
outline that you just talkedabout, And in fact you're
probably one of our mostreferred to books.
The book we have downstairsWe've had to buy a new one.
A couple of times now.
Speaker 2 (03:34):
Well, i think diet is about 80% of the road to health
, but it's the absolute,essential starting point is
getting a nutrient dense diet,and particularly dense in the
nutrients that we get from organmeats and animal fat.
So these are vitamins A, d andK.
That was Dr Price's bigdiscovery that these traditional
(03:55):
people, their diets were 10times higher in these
fat-soluble nutrients than arehis diet of Americans in his day
, and it would be a biggerdiscrepancy today.
So, first of all and we need toget the foods containing these
vitamins back in our diet andnot taking vitamin pills.
(04:16):
In fact, i'm very concernedabout people taking a lot of
vitamin D.
It's very dangerous, it'sreally dangerous.
It can lead to all sorts ofproblems.
I just lost a friend who wastaking high doses of vitamin D,
thinking this was going toprotect him, and it doesn't.
Of course you need vitamin D inyour diet, but it has to be
(04:38):
supported with vitamins A and Kor the vitamin D will deplete
your body of A and K and thenyou're really in trouble.
So we are not pill pushers.
We recommend getting thesenutrients from food Makes sense.
Speaker 1 (04:54):
Yeah, i'd like to specifically cover today, kind
of busting some of the mythsaround particular types of fat
that can be there, are healthyand that should be in a person's
diet, like saturated fat,cholesterol.
Can you talk a little bit aboutwhy there is a negative vibe
about that.
Speaker 2 (05:14):
So you know the everybody seems to be agreed
saturated fat and cholesterolare bad for you.
This was a marketing campaign.
It started in the early 1920swith proctor and gamble, when
they invented Crisco, which theywanted to have people to use
instead of lard, and margarine,which they wanted people to use
(05:37):
instead of butter.
So how could they get people touse their product and not
butter and lard?
And what they did was embark ona campaign of demonizing the
things that are in butter andlard and they're not in the
vegetable oils.
And number one is saturated fat, number two is cholesterol.
So they began this campaign Oh,you shouldn't eat saturated fat
(06:00):
and cholesterol.
Eat our wonderful productsinstead.
I mean, it was blatantadvertising And it was brilliant
.
It was a brilliant advertisingcampaign made people afraid of
the fats that had nourished usfor thousands of years, and so
the consumption of butter andlard plummeted, the consumption
(06:22):
of hardened fats like margarineand shortening, and then the
liquid vegetable oilsskyrocketed.
And of course, you can't proveanything with statistics, but it
looks very suspicious that allof our diseases heart disease,
cancer, problems with children,even things like depression went
(06:45):
up as people abandoned thetraditional fats that had
nourished people for thousandsand thousands, forever, forever.
And when you go back and lookat traditional cultures, that
was what they valued the most.
When they killed an animal.
If that animal was too lean, itwas called rubbish And they
threw it away.
Yeah, and the first thing theyate in an animal was the fat and
(07:10):
the fatty organs deliver thebrain, the marrow and the tongue
.
Those were cut out and eatenimmediately, and the rest what
it is, because the meat was cutup and dried or smoked and all
the fat was saved.
And when they ate the meat,they always ate it with the fat.
They never ate lean meat.
And yet that's what we're beingtold to do skinless chicken
(07:32):
breast, lean meat, egg whiteswithout the yolk, skin, milk and
protein powders.
Well, there's a real danger ofeating protein without the fat,
and that is that to use protein,you need vitamin A.
And if you are eating proteinwithout the fat and not getting
any vitamin A with it, your bodygoes to the liver and says, hey
(07:52):
, i need some vitamin A here soI can use all this protein.
And the quickest way to depleteyour body of vitamin A is a
high protein, low fat diet, anda lot of people think that's
what we're all about Lots ofmeat, but we're not.
We're about getting the goodfats, and that means fats from
animals that are raised outsideon pasture, so they'll have all
(08:13):
these vitamins in them.
Speaker 1 (08:15):
Makes sense?
Yeah, absolutely.
And is there a reason theanimals have to be pasture
raised as opposed to theconventional, like what happens
to the fat in the conventionalanimals?
Speaker 2 (08:27):
Well, what happens is that if the animal is on green
grass, the animal will be makingvitamin A from the keratines
and vitamin K2 from the K1 inthe grass, and then, if they're
in the sunlight, they'll bemaking vitamin D.
So and they'll all be inbalance.
They'll all be natural.
(08:47):
You know there's a thousandtypes of vitamin D, a thousand
isomers of vitamin D, yeah, andif you're taking a vitamin D
pill, you're just getting one ofthem And that's in itself going
to lead to imbalances.
But also, if you're takingvitamin D, the bodies as well.
I need vitamin A and vitamin Kto go with the vitamin D,
because we use them all togetherAnd that's how you deplete
(09:10):
yourself of these other twocritical nutrients.
Wow, yeah, my kids call it thevitamin triangle K on the top, a
and D on the bottom.
Speaker 1 (09:21):
So That makes a lot of sense.
Yeah, I hadn't heard itreferred to that way, but that
makes a lot of sense.
Speaker 2 (09:26):
You know, vitamin K is really the top of the vitamin
hit parade right now, but itwas a Westinay Price Foundation
that revived interest in itbecause nobody really thought it
had to do with anything formany years.
And now we realize that vitaminK is just critical for growth,
for hormone production, for goodfeel good chemicals.
(09:52):
Vitamin K makes sure we put thecalcium and phosphorus in the
bones and teeth instead of inthe soft tissues.
Wow, Yeah, so vitamin K preventshardening of the arteries.
It also prevents cavities,because if you have vitamin K in
your saliva, your teeth will bereplenished with calcium and
(10:14):
phosphorus continually and youwon't get cavities.
Speaker 1 (10:19):
Wow, ok, that just handles like a whole host of
modern problems.
Speaker 2 (10:26):
And so where do we get vitamin K?
We get vitamin K from bird fat.
So eating a skinless chickenbreast is really a bad idea.
You want to eat the skin andthe fat.
duck fat goose, fat duck liver,goose liver, chicken liver
These are all really goodsources of vitamin K.
And the other is cheese,especially aged cheeses from
(10:50):
grass-fed animals, because thefermentation creates more
vitamin K than what's in thebutter fat.
Speaker 1 (10:57):
Really.
Speaker 2 (10:58):
And how would you say , like a?
Speaker 1 (10:59):
cheddar cheese or a harder cheese?
Speaker 2 (11:01):
Yeah, yeah, one of the most potent sources of
vitamin K is bear fat.
Really, i'm trying to find bearfat on the internet, but not
pure bear fat.
But bear fat was consideredlike a sacred food by the Native
Americans And if a couplecouldn't get pregnant, they went
(11:22):
on the bear fat diet and thatsolved it.
Oh my gosh, they just ate bearfat for about a month And they
said it always worked.
That's incredible.
Speaker 1 (11:35):
OK, so it sounds like it's not just about having the
different fat-soluble vitaminsyou get from these healthy fats,
but also that they're inbalance.
Speaker 2 (11:45):
Yes, yes, more and more, and this is kind of like
almost a new revelation.
Like the B vitamins, if you'regetting a lot of B1 and B3 added
to your food, it's going tocreate a deficiency in the other
B vitamins, right.
And also, if you're taking Bvitamins, you have to methylate
(12:08):
all those vitamins, and thatmight not be such a good idea
either.
Speaker 1 (12:12):
We can almost overdo on the vitamins certain
vitamins- OK, so it's not somuch just about getting a whole
bunch and definitely not takingsupplements that throw
everything out of balance.
That would be actuallydetrimental to health.
Speaker 2 (12:30):
Yeah.
Speaker 1 (12:32):
Yeah.
Speaker 2 (12:33):
One thing that we promote is fermented foods, and
fermented foods have a lot of Bvitamins in them.
Speaker 1 (12:39):
Right, yeah, and so how do these fat-soluble
vitamins we get from the healthyfat?
Do they also complement the Bvitamins and the other water
soluble vitamins?
Speaker 2 (12:52):
They certainly complement the minerals And Dr
Price said it's possible tostarve for minerals without the
fat-soluble activator.
So you need AD and K from theanimal fats to use minerals.
So you can be eating an organicdiet and getting lots of
minerals, but they go to wasteif you're not using the fats
with them.
And this is why we say it'simportant to put butter on your
(13:14):
vegetables and cream in yoursoup and eat the yolk of the egg
and all the fats so that youabsorb the minerals in your food
.
Speaker 1 (13:23):
Makes sense, makes a lot of sense, yeah, so one
question that we get a lot whenwe're working with clients is
cholesterol And why We'rerecommending they eat so many
eggs and other foods high incholesterol.
Can you speak to that?
break that myth a little bitfor us here?
Speaker 2 (13:42):
OK, well, it's just so much wrong.
First of all, even thecholesterol proponents, even
Ansel Keyes, said that eatingfoods with cholesterol in them
made no effect on thecholesterol in your blood.
So we said you can eat oystersand eggs and that doesn't change
(14:04):
the cholesterol levels in yourblood.
He said that you shouldn't eatthese foods because they have
saturated fat in them.
But that actually has nobearing on your cholesterol
levels either.
And saturated fat?
people say well, think of yourarteries as pipes and the
saturated fat is going to clogyour pipes like it clogs your
kitchen drain.
But the body is a tropicalplace, our body is warm and
(14:31):
saturated fats in the body aresoft.
And if you don't have enoughsaturated fat in your cells,
cell membranes, they'll befloppy, they'll be leaky and
they won't have good integrity.
And that's why we needsaturated fats, that's why all
warm-blooded animals makesaturated fat, that's why the
(14:52):
cow, which is a vegetarian,right, but the fat on the cow is
saturated, because the cowneeds the saturated fat in her
body for the body to functionproperly.
So we really need to get overthis idea that saturated fats
are bad.
Now back to cholesterol, thewhole cholesterol thing again.
(15:15):
It was one of the first thingsthat they could measure in the
blood And because vegetable oilsdidn't have any cholesterol in
them, they started measuringcholesterol levels in people's
blood.
This was kind of a dictate thatthey came from on high to make
you afraid of cholesterol, andthen they were going to tell you
(15:36):
to avoid foods with cholesterolin them which is that was the
vegetable oil industry behindthat one And then take drugs to
lower your cholesterol.
That was the pharmaceuticalindustry behind that.
I think what people need to knowis that for women of any age
and for men over the age of 60,the higher your cholesterol, the
(15:59):
longer you live.
That is a really importantthing to know.
If you're a man under 60, ifyour cholesterol is over about
350, how many patients do youhave that are male under 60 with
their cholesterol over 350?
You've probably seen two orthree in your whole career.
Right, yeah, rare, it's rare.
You are.
(16:20):
Yes, you are slightly more atrisk for heart disease Slightly,
not a huge amount, but you Andit doesn't mean the cholesterol
is causing the heart disease.
It probably means that you'reunder a lot of stress and your
body is producing cholesterolbecause all your stress hormones
are made out of cholesterol.
All your sex hormones are madeout of cholesterol.
(16:41):
So are you really you want totake a pill to lower your
cholesterol?
guys, it's going to lower yourtestosterone.
Gallus is going to lower yourprogesterone.
Really You want to do thatRight?
Yeah, there's so much fraud andjust deceit involved in this
cholesterol business, wow.
(17:03):
And it's very lucrative Anddoctors are kind of bribed.
If you're in a practice and youdon't write enough
prescriptions forcholesterol-lowering medication,
not only is your own bonusdocked, but the bonus of every
doctor in your practice isdocked.
Speaker 1 (17:21):
Oh my god.
Speaker 2 (17:22):
And this peer pressure to write these
prescriptions.
That's criminal.
Speaker 1 (17:28):
It is.
Speaker 2 (17:31):
It's racketeering is what it is.
Yeah, yeah, wow And what arethe side effects of these drugs?
Well, one is rectal dysfunction, muscle wasting, because you
need cholesterol for healthymuscles.
So you get a lot of heartfailure.
(17:51):
It's a heart to muscle.
You get muscle failure, you getdifficulty walking, you get
tremendous back pain, you getParkinson's because the nervous
system requires cholesterol Andyou get depression because
cholesterol is required for theserotonin receptors in the brain
And so all of a sudden you justfeel terrible.
(18:14):
You know and then they have aprescription for your depression
.
Speaker 1 (18:19):
Right.
Speaker 2 (18:21):
Another thing.
Speaker 1 (18:22):
Yeah, another drug.
Okay, wow, so the the some ofthe best places to get
cholesterol are whole foods likechicken.
Speaker 2 (18:32):
Well, yes, your body makes cholesterol.
So even if you're not eatingcholesterol, your body can make
it, although eating cholesterolkind of spares your body from
having to make it.
But there's very littlecorrelation between the amount
of cholesterol you eat and whatyour cholesterol levels are.
That has a lot more to do withwhether you're fighting some
(18:57):
kind of disease like cancer.
You need cholesterol to fightcancer.
Whether you're under a lot ofstress, that's.
That's a big one, because youneed cholesterol to make stress
hormones.
Okay, so that's adults, butchildren do not make cholesterol
.
Babies and children do not makecholesterol, and it's it's
(19:17):
essential for their braindevelopment, their growth, their
hormone production.
The integrity of the gutrequires a lot of cholesterol.
So and this is kind of normalBabies and children don't make a
lot of things because you knowthey're not up to speed yet.
(19:37):
We have to supply that in adiet, and starting with mother's
milk.
Mother's milk is very high incholesterol and contains special
enzymes to ensure 100%assimilation of the cholesterol.
Baby formula in this countrydoes not contain cholesterol.
It's made with skin, milk andvegetable oils.
Now, if you buy formula for ananimal like a calf, the third
(19:58):
ingredient is animal fat,because they know.
They know that these animalsrequire cholesterol for normal
growth, but not human babies.
You know that's too expensiveto put cholesterol whole milk in
formula.
So then, as the child isgrowing, the baby foods should
be very high in cholesterol.
We recommend egg yolk andpureed poultry liver as the
(20:25):
first foods for babies.
Wow Gives the highestcholesterol foods, so their
brain and nervous system developnormally.
And then we recommend and alsothey're going to get the fat
soluble vitamins in a goodbalance in those three foods.
Speaker 1 (20:39):
Wow, mind blown.
Speaker 2 (20:42):
The three fat soluble vitamins in the two foods.
Speaker 1 (20:45):
Right.
So what is the age where aperson starts making their own
cholesterol and these otherfactors?
Speaker 2 (20:52):
Yes, i don't know, And I'm sure it varies from
child to child, but certainlythe first seven years you really
want to stress these three Richfoods for the baby, lots of
butter.
The other thing I'm veryconcerned about is that they're
telling moms not to give theirbaby salt And pregnant women
shouldn't eat salt, nursingwomen shouldn't eat salt and
(21:15):
shouldn't put the salt on babiesfood.
Well, that's a kind of genocidereally, because we really need
salt Again for neurologicaldevelopment, for digestion And
for many other things hormoneproduction And this idea that
baby shouldn't have salt isreally, really a bad idea.
Speaker 1 (21:38):
Yeah, that's intense actually The way you presented
Wow Okay, but it makes a lot ofsense And obviously you know we
see this when working withpeople.
You know they get more fat intheir diet, healthy sources of
fat and whatnot, and they justdo better.
So I can speak to that.
Speaker 2 (21:57):
Yeah, and one thing is, their blood sugar will be
more stable.
Yeah, the more fat you eat withyour meal, and not the
vegetable oils, but the, and notthe plant fats.
But the animal fats really dohelp stabilize blood sugar for
two reasons.
One is Because they justreleased into the bloodstream
slowly, but also because theynourish the adrenal glands, and
(22:21):
then adrenal glands have a lotto do with blood sugar, and
that's what I learned from myresearch.
Speaker 1 (22:25):
I learned that I had to eat low blood sugar levels.
Speaker 2 (22:27):
Right, that makes sense.
And I learned that myself.
I suffered from low blood sugar, i had to eat every two or
three hours, would getravenously hungry and couldn't
function, you know, unless I hadsome food.
And I that's one of the thingsthat got me on this path,
because I kind of learned on myown that if I ate a lot of
butter with each meal, i didn'tget low blood sugar, you know.
Speaker 1 (22:52):
Yeah, that's always the best verification.
Sometimes seeing it right inyour own life, amazing, okay.
And then you mentioned a fewtimes about fats being important
for emotions, emotionalstability and mental health.
What, why is that specifically?
Speaker 2 (23:13):
Well, one reason.
I mean there's many reasons,but one reason is there is a
special type of fat that is onlyan animal And it's called
arachidonic acid.
It's an omega six fatty acidsAnd there's a little bit in
butter and egg yolks and liverand in all animal fats.
There's none in any kind ofvegetable fat, not even the so
(23:34):
called good ones like coconutoil and olive oil, but it's in
all animal fats.
And arachidonic acid has manyuses in the body.
11% of the brain is arachidonicacid should be.
But one of the things the bodydoes with arachidonic acid is
make endocannabinoids.
So we, yes, we make our ownmarijuana in the body.
(23:58):
We have receptors for thatmarijuana And it's tightly
regulated and we don't getaddicted Well, except that it's
nice to feel.
I like to say you should feelhigh all the time.
And what is this?
What are these endocannabinoidsdo?
(24:18):
Well, they make you calm, theymake you keep you from being too
stressed, they just make youfeel good, you know, make you
happy.
And they're only in animal fats.
And so we have to ask ourselveswe have a nation now that's
addicted, whether it's tomarijuana or sugar, alcohol,
(24:40):
cigarettes, other kinds of drugsor all kinds of Weird behaviors
that you know, temporarilyraise the levels of feel good
chemicals.
And is it because, as a nation,we've turned our back on animal
fats and are eating the plantbased fats and vegetable oils?
(25:01):
We have to ask that question,because your body can't make
these chemicals if you're noteating animal fats.
Speaker 1 (25:13):
I'm just having a kind of epiphany here myself.
We have had such an increase inthe last few years with the
type of symptoms that peoplecome up, come in with.
They're very much parallel.
You know more situations wherethere's depression or some sort
of mental or emotionaldysfunction that they're they're
(25:36):
coming in and wanting help withbecause it's they're they're
the mainstream or conventionalmethods that they may be trying
or working.
But this is a piece thathappened.
Speaker 2 (25:46):
And instability.
There's a kind of instability,And I think it happens more in
women than men, because thewomen are trying to be good and
keep their weight down And theso I think it's one woman on
five in this country is onantidepressants.
One woman over 50, I think, isone in five 20%.
(26:10):
And these are horrible,horrible addictive drugs.
Speaker 1 (26:14):
Yes, yeah, absolutely Yeah.
Terrible side effects.
So a person you know youmentioned they can only get that
particular type of nutrientfrom animal fats.
So is that any animal fats, orare some that have more of a
concentration?
Speaker 2 (26:31):
More than others.
Again, i think the bird fatsare higher in arachidonic acid,
but lard is full of it.
Lard is really high in vitaminD and also high in vitamin K,
and liver, of course, is high invitamin A, like calf's liver,
but poultry liver is high in allthree.
(26:53):
So I had a lovely friend fromHungary and we were talking
about liver and she said well,we ate liver once a week.
We were told to by the doctors,we knew it was healthy, but we
always cooked it in lard Andbecause we thought it was
missing something if we didn'tcook it in lard.
Well, there's a very scientificexplanation for this, which is
(27:16):
that you've got the high vitaminA food the liver.
If you cook it in lard, you arecombining it with the vitamin D
and the vitamin K.
Isn't that neat?
And she was absolutely right.
It was missing something if youcook it in lard.
Speaker 1 (27:32):
This traditional knowledge it seems like so much
of it is just there and thedifferent vested interests.
Speaker 2 (27:39):
Very precious And, of course, most scientists will
tell you don't listen to yourgrandparents, it's just
superstition.
The first book written on babyand childcare was by a man named
Holt, dr Holt, and hespecifically said don't let your
grandmother or your mother tellyou what to do, because it's
(28:00):
just superstition.
And our view is very different.
We need to be talking to thesepeople before they go and
finding out what they believe,because almost always it's based
on some kind of science And welike to look for the scientific
validation of traditional foodways.
(28:21):
So I say to everyone talk toyour grandmother.
What did they believe?
What did they tell you?
I know my mother was from thesouth and she cooked chicken
broth And she said cook chickenbroth is good for you, it'll
give you beautiful skin and youshouldn't have lots of chicken
broth.
She didn't know why, but weknow why now because chicken
(28:45):
broth is full of collagen Thatnourishes your skin and your gut
and your joints and basicallyeverything Makes sense.
Thanks a lot of sense.
Speaker 1 (28:57):
So we've talked a bit about how fats help with the
development And then, as we growup, we need them to be able to
function mentally.
And can you speak to how fatsaffect our energy levels and how
we can operate with vitalityand life as we grow and live our
(29:19):
busy lives?
Speaker 2 (29:21):
Really good question.
We get I think it's about fourtimes more energy from the
metabolism of fats thancarbohydrates.
I think it's 138 to about 40units of ATV.
So that's quite a bigdifference.
And we need a lot more vitaminsand enzymes to make the energy
out of carbohydrates than we doout of fats.
(29:42):
So fats are our best energysource.
Traditional cultures understoodthat.
I know.
For example, i give an exampleof the Swiss athlete strength
bowls of cream.
They wanted those fats duringthe athletic contests.
So just biochemically we knowthat also the fats keep the
(30:04):
blood sugar level stable.
So you always do have thatglucose in your blood for energy
as well.
That's nourish the brain Andanyone who suffers from low
blood sugar can tell you.
When your blood sugar is lowyour brain doesn't work.
It's just hard to thinkConcentrate.
Speaker 1 (30:24):
Yeah, absolutely, i've seen that, So just a
question that came to mind.
So you're trying to get a lotof fat from the meats that we
eat poultry.
Speaker 2 (30:37):
Is it?
Speaker 1 (30:37):
necessary to melt the fat and make it into a broth,
or just eat it while we're froma steak, or what's the best way
to get this fat?
It seems like it's kind ofdaunting to eat a lot of fat
sometimes.
Speaker 2 (30:53):
Well, the saturated fats are very stable, so they
can be melted, they can becooked, but they can also be
cold.
Personally, i just love a coldslice of roast beef with that
hard white fat.
I think it's delicious.
Some people don't like it.
Speaker 1 (31:09):
I do too.
Speaker 2 (31:10):
Yeah, plenty of ways to do it.
I always say what's the purposeof vegetables?
Well, the purpose of vegetablesis to put butter on them, to be
a vehicle for butter.
Put so much butter on yourbread.
You see teeth marks in thebutter.
We cook and lard.
Or if I really want to frysomething crisp, we cook and
(31:31):
tallow, so to get the fats arehighly caloric And we say, well,
50% of your diet should be lowcalories from fat.
That doesn't mean that 50% ofthe food you eat should be fat.
You know, if you put butter onyour vegetables and you're,
that's probably about 80% of thecalories is going to be fat,
(31:54):
even though you're certainlyeating more vegetables than
butter.
So, just because it sounds likereally like you're eating these
huge amounts of fat, but it'sthe calories you want, the huge
amount of calories from fat, andthat doesn't mean that you're
eating a lot of fats, but youdefinitely need them.
Speaker 1 (32:13):
Right, yeah, that makes a lot of sense.
Speaker 2 (32:14):
It would taste so much better when you put that on
it.
Speaker 1 (32:18):
Right.
Anytime people tell me to eatbacon and you know high, high,
fatty meats, i'm like, okay,this must be good.
Speaker 2 (32:26):
Yeah Right, you know eggs and bacon is a great
American breakfast And thetraditional American diet.
You know it was eggs and baconfor breakfast.
That is a wonderful start tothe day And it's a better
breakfast than most people getanywhere else in the world.
And we've been made to beafraid of this breakfast and not
(32:48):
give it to our kids.
Instead we give them cereal youknow, cold cereal which is
actually an anti-nutrient.
It actually will rob the childof nutrients And there's no food
value in it anyway.
So parents needn't be afraid ofeggs and bacon for their
children for breakfast And somesourdough bread and a lot of
(33:11):
butter on it, and I promise youyour children will do better in
school, they'll be happier, theywon't be as fidgety, they won't
have as many tantrums.
It's a great breakfast.
Something that we have here inthe Mid-Atlantic is something
called Scrapel And it's aPennsylvania Dutch food.
(33:32):
That is all the scraps fromwhen they butchered the pig and
they cook them all up in brothand they add cornmeal and they
put it in a mold, make a kind ofloaf out of it and you slice it
and you cook it in lard And Ialways say this is the best way
to get your organ meats that Ican think of.
It's delicious And that'sanother wonderful breakfast food
(33:53):
.
Speaker 1 (33:54):
Yeah, that sounds amazing.
I've never had that, okay, okay, awesome.
So we have fats helping withthe growing of the body, you
know, maintaining of the body,giving us lots of energy.
How do healthy fats affect usas we are trying to increase our
healthy lifespan?
Speaker 2 (34:16):
Well, they will contribute to longevity for sure
.
In my I wrote a book calledNourishing Diets and I had a
chapter on the blue zones Andnaturally what they tell us
about the blue zones iscompletely wrong.
The guy who wrote the book washe had an agenda which was to
(34:38):
promote vegetarianism.
But when you actually heactually describes high fat,
high meat diet for these bluezones, but then he says they
were vegetarian.
I don't know how to get awaywith it.
But these zones of longevitywith a lot of meat in the diet,
(34:59):
a lot of fats.
And I always point to myhusband's family my husband's 96
.
And yeah, he, both his parentslived over 100.
He has an aunt who's 102,.
He had an uncle who lived 104.
Very long lived people And theywere people who liked to plain
food.
They're from they're from NewZealand, so lots of butter, lots
(35:23):
of shellfish, and they ateorgan meats.
They grew up on farms And whenthey killed the lamb, the first
night they ate what was calledlamb fry, which was the liver
and the kidneys.
Speaker 1 (35:36):
Oh, wow.
Speaker 2 (35:37):
So and everything grass fed, right, right, lots of
eggs, pork, you know it was ahigh meat, high, wonderful
seafood also.
Speaker 1 (35:48):
Well, okay, makes sense.
A lot of high quality fat andall of that.
Speaker 2 (35:54):
One of the things he told me is that when he was a
child, his father would take himfishing And when they caught a
fish, the first thing they atethey would gut it, and they
would.
It was a little bit of fleshbehind the eye, and they always
ate that raw.
And he said you could only eata tiny bit of it because it was
so rich And that would be fullof vitamin A.
(36:15):
And he said then they ate therow And they ate that raw too,
and that would be your vitamin DRight there.
And so we did.
He said we did this with everyfish we caught.
Then we brought the fish homeand we fried it in tallow, you
know, and and put a batter on itand fried it in tallow.
Speaker 1 (36:36):
Wow, okay, so you mentioned the row.
I'm not familiar with that term.
Speaker 2 (36:44):
Oh, the eggs, eggs, the fish row.
Speaker 1 (36:47):
Gotcha.
Speaker 2 (36:47):
Okay, one of the things that Dr Price described.
So all of these cultures hadspecial foods for preconception,
for men and women to eat beforeconception, for the woman while
she was pregnant, nursing, andthen for the baby during growth,
and one of these it was oftenliver or fish liver, but another
(37:08):
one was fish eggs And if theycould get fish eggs, that was a
very important food for babies.
I had a Chinese woman tell mewhen she was growing up her
grandmother brought her fisheggs and and the reason she did
it.
She said it would make her goodat arithmetic And probably a
(37:29):
lot of other things.
Yeah, yeah.
Speaker 1 (37:31):
But that's interesting.
Brain food, basically There'sbrain food, yeah.
Speaker 2 (37:34):
So I guess the least expensive caviar is a white
caviar And I try to eat abouttwo ounces every week, really,
wow, okay.
Speaker 1 (37:46):
We'll start recommending caviar.
Okay, grace, this makes a lotof sense Now.
You've mentioned a few timesthat there are specific foods
that have been recommended indifferent traditional cultures
for fertility and for having asuccessful birth.
In our modern world is there ayou know guideline that applies
(38:11):
to how, how we might do that now.
Speaker 2 (38:14):
Yes, we have a pregnancy diet and we actually
have a fridge magnet for ourpregnancy diet that involves
starting with raw milk Andthat's another sacred food.
That they have a glass or twoof raw milk every day, that they
have liver two or three times aweek one way or another, pate,
(38:34):
liverwurst, and they eat fish,eggs if they can, and then meat
and plenty of butter.
Right, and our babies are justgorgeous.
Usually they have very easybirth and we have a little
something called a healthy babygallery in our journal and the
(38:57):
pictures of these wonderfulbabies with every issue.
Wow, and that's what keeps usgoing.
Speaker 1 (39:02):
Yeah.
Speaker 2 (39:03):
Because these beautiful babies, they're
reversing the trend to physicaldegeneration that Dr Price
described.
Right, they're healthy, they'rehappy, they meet their
milestones, they have broadfaces and typically they don't
need braces.
So parents may be spending alittle more on their food, but
they don't have to pay theorthodontist Right And all the
(39:26):
other things.
Naturally.
Strict team, yeah.
Speaker 1 (39:28):
Yeah, all the other things that happen.
Wow, that's amazing.
Okay, so very similar.
The theme of all of this ishigh quality, high fat food, And
you know.
Speaker 2 (39:39):
And not to be afraid of the animal fats.
We say eat like your ancestors.
Sometimes you have to go backthree or four generations to
really eat the way yourancestors ate.
Now I haven't mentioned sugaryet, because that's new to the
human diet.
Yeah, And what I can say is ifyou're eating plenty of animal
fats, you won't be so, you won'tcrave sugar as much.
(40:04):
Yeah, that makes sense We andreally be careful with your
children.
Now, that doesn't mean youcan't ever have any sweet things
, and we recommend maple syrupand maple sugar honey natural
sweeteners in moderation.
You know, that's fine, we canuse that, fine.
But because I don't think weneed we should be really strict
(40:27):
with our kids either.
They have a sweet taste intheir mouth and that needs to be
satisfied, right.
So make them desserts.
I did a lot of ice cream whenmy kids were growing up, made
with cream and egg yolks andmaple syrup, and yeah, that's.
I don't have any qualms aboutgiving that kind of dessert to
kids.
Nice nice.
Speaker 1 (40:48):
Yeah, that makes sense We definitely have noticed
when your kids have the healthyfats and whatnot, there's just
a calmer atmosphere in theirlife in general.
There's less tantrums and lesssugar.
Speaker 2 (41:05):
Sugar roller coaster.
Speaker 1 (41:06):
Right, exactly, so it's the, and they can even be
eating some sugar, but if theyhave the fats with them, Yes,
yes.
It makes a lot of, makes a bigdifference.
Okay, incredible, incredibledata.
So I had some notes.
I just want to make sure wecovered everything I was hoping
to cover here.
Oh yeah, so you know, there'sbeen a lot of information right
(41:31):
now about maintaining yourhealth, having a strong immune
system, And there's been a lotof propaganda about things that
have gone on.
How do healthy fats in thistraditional lifestyle fit in
with protecting ourselves inthat way?
Speaker 2 (41:46):
Well, first and foremost, your immune system is
absolutely dependent on vitaminA.
So these fats are going to giveyou vitamin A And you also.
The saturated fats support theproduction of immune cells.
Saturated fats, they supportreceptors, they support enzyme
(42:08):
production and enzyme processes,enzymatic processes.
So, again, these fats are, youknow, they just use for
everything.
Yeah, so yes, they'll help youhave a healthy immune system.
Now, one of the things thatI've written about is EMF
electromagnetic frequencies.
I believe the, as I'm being thecontrarian again.
(42:29):
I believe that this currentillness they call COVID, is
actually radiation poisoningfrom microwaves, And microwaves
is Y5, 5G.
All this And one of the thingsthat we've argued is that it's
really important to have a lotof saturated fats in your diet
(42:50):
to protect yourself against this, Because the saturated fats
help your body have reallysmooth, robust cell membranes
And that the water in your cellsstructures itself against those
cell membranes.
If they're smooth and robust,they have plenty of saturated
fat in them And that's yourwiring in your cells.
(43:12):
So you want good, strong.
It's like having goodinsulation on your wires in your
house, And that's highlyprotective against EMF.
Speaker 1 (43:24):
Makes sense.
yeah, now I did.
I checked out your book TheContagian Myth on that
incredible Full much made a lotmore sense than other things
that are being shown.
Speaker 2 (43:38):
Yeah, so we have argued that germs do not cause
disease.
Bacteria often are there whenyou have an illness because
they're the garbage collectors,they're the cleanup crew And
they may be doing otherbeneficial things also, but
they're not the cause, any morethan if you found a dead dog
(44:00):
with maggots on it, you wouldn'tassume that the maggots killed
the dog.
But they're saying if you'vegot a disease and we found this
bacteria in your blood orwhatever, then why do we assume
that bacteria cause the disease?
Just an assumption.
As far as viruses are concerned, that gets into just complete
(44:25):
fraud.
The whole disciplines not adiscipline of virology is wrong
because they never find theselittle tiny things they call
viruses in your blood or yourexcretions, your snot or
(44:45):
anything like that.
They never find them there.
They only find them if they doa tissue culture and starve and
poison the cell and then theyget these breakdown products and
they call them viruses Andthese are supposed to be what's
attacking you, making you sickand stuff.
And there's no evidence of thatat all.
Speaker 1 (45:04):
Right And again.
the healthy fats and thehealthy diet would help the body
produce the things that aresupposed to be there and make
you operate efficiently.
Speaker 2 (45:17):
Look with the cells from breaking down.
But also, if your cells arebreaking down, these things that
are produced.
They're calling them viruses,but the real word is exosomes,
and they have beneficialproperties.
They encapsulate poisons andtake them out of the cell, and
they also communicate with othercells and say hey, this is
(45:40):
coming, you need to do this orthis.
They have DNA inside themThat's like a little antenna.
So we've just been taught to beafraid of everything that's
essential for life.
We're afraid of bacteria, we'reafraid of viruses, when they're
actually helpful.
We're afraid of raw milk, we'reafraid of cholesterol, we're
(46:02):
afraid of saturated fat, we'reafraid of sunlight And all of
these things are so, and we'reafraid of salt, again, which is
essential for life.
So in the Bible it says fearnot, and I think, first and
foremost, we need to get overour fear, and when we approach
(46:23):
anything without fear, then wecan really think about it and
look at it and say is thisreally true And does this make
sense, that the kind of fatswe've been eating for thousands
of years aren't good for us?
So first thing is to not beafraid.
Speaker 1 (46:39):
Yes, that makes so much sense, if you remove that
fear that kind of wall, thenyou're able to look with your
own sense and make a lot moreunderstanding possible of what
you're being told.
So totally agree with that.
We always try to educate somuch more with clients, So I
(47:01):
know that the way you presentinformation and how your books
are received.
There's been numerous timeswhere we'll recommend one of
your books to a client And thenall of a sudden three or four of
her friends have one of yourcookbooks or something about
fertility.
So I've seen that happenpersonally, so I can test it as
(47:23):
well.
Speaker 2 (47:25):
So okay, great Well, thank you so much, Sal I really
appreciate you being on.
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