Quality Nourishment is the missing link

For good health you need a balanced diet of the highest possible quality. One can easily think that by just eating vegetables or other so called health food that you are healthy, but not all vegetables are equal. Nutrient dense food is what you want to eat to be optimally healthy. Dr Weston Price was uniquely positioned to witness our transition from a nourishing, traditional diet to our modern diet. He photographed the actual physical changes that occurred in cultures. Most of what we think is genetics is actually

diet. (Recommended books: Sally Fallon: Nourishing Traditions and Weston A. Price: Nutrition and physical degeneration.)

My 5 point summary of Weston Price’s findings: 

  • Include more good (high quality) fats in the diet.

a) Real butter (short chain fats) Butyric acid is essential for the lining of the gut and it improves the utilization of omega 3 by the body.

b) Cod liver oil is an excellent source of the long chain omega 3’s EPA and DHA and an excellent source of free, preformed

Vitamin A and also Vitamin D.

c) Coconut oil (medium chain fat) Coconut oil is great for the thyroid, burns easily as energy, helps athletic performance and is safe for heating in a pan.

d) Olive oil (omega 9 with polyphenols) Olive oil is a great salad oil.

Use only butter, coconut oil or animal fat for preparing food under high heat e.g. frying an egg. All other fat is unstable at high temperatures.

 

  • Lacto fermented foods

These are foods like yogurt and sauerkraut that are fermented. This could be done via “wild” fermentation using germs from the air given the appropriate medium – like sourdough bread or one can use a specific culture that you have to obtain like yogurt.Kefir is a good place to start. It has been consumed since the ancient cultures like by Marco Polo. In the Hebrew language Kefir means “young lion”. It contains 15+ species of lacto bacilli that live together and it is easy to make at home once you get the culture. (Contact us if you need a starter culture). Kefir can be prepared with either milk or ‘sweet-water’ (water plus a sugar for the culture to feed on). The question arises whether the milk should be raw or pasteurized? Weston Price preferred raw milk (germ free of course) due to better enzyme activity (phosphatase) to absorb calcium. Metabiotics – you get more out that what you put in e.g. some of the amazing by-products of fermented food is Vitamin K2 and biotin. Good germs use these metabolic

products to control bad germs.

 

  • Use gelatine!

Gelatine is a bipeptide and it supports collagen production, a healthy GI tract lining and helps water balance in the

gut. Great sources of gelatine are jelly, oxtail and proper stocks. (Bone broths – see Sally Fallon’s book on how to prepare proper bone broths –contact us to order your copy now.)

 

  • Soaking –grains, nuts and legumes

Why do we need to soak? To get rid of phytic acid and other harmful components. This takes stress of the gut and greatly increases mineral absorption from the food. Humans only have one stomach, unlike e.g. a cow that has 4 stomachs. Thus we need to create an extra ‘stomach’ on the outside by soaking the food.

 

  • Nutrient dense foods

An adequate amount of good cholesterol is needed for proper immune function. Great sources of cholesterol are eggs, liver and stocks. Effect of cholesterol on Dopamine and Serotonin receptors!55% of the hart’s energy comes from

fat combustion. Cholesterol is needed to transport fats to the heart to be burned as energy. Thus your heart cannot function

optimally without cholesterol.

 

Today nutrient density is the real issue.

  • Work of Dr Carey Reams
  • We live off the energy produced by the food we eat
  • Minerals are stored in a plant in the form of ‘phosphate – sugar – mineral – colloids’ with nitrogen as the central element
  • With a refractometer one can measure the BRICS reading of any fruit or vegetable, even milk.
  • We are made to like sweet things because in nature sugar content reflects mineral content.
  • E.g. a Tomato: BRICS reading can be- 4 (poor), 6 (average), 8 (better), 12 (good), 16 (excellent)
  • •-16 has 4 x the nutrient content than 4.
  • Only 20% of organic produce measure up to standards of regular produce in 1940.
  • High BRICS produce don’t spoil (and taste better)
  • Apples in1940 had 500ppm calcium –today it has around 20-30ppm

 

How to grow Nutrient dense food

You may use a “raised bed”

  1. Put down layer of natural soft rock phosphate first – I use Langphos (order from us)
  2. Follow with a layer of calcitic lime right on top (twice the volume) -not dolomitic: unless you sell fertilizer this causes a reaction the precludes planting seeds for about 2 -3 weeks
  3. Third layer is a good quality compost / vermicompost
  4. Spray with water – add 1 cup molasses and 1 cup 50% peroxide /5L of H2O

THEN:

  • Keep the moisture of the ground around 50%. Use a moisture meter. If the carbon content of the ground is low, the ground will have a low water holding capacity, thus you have to give small amounts of water regularly.
  • Conductivity – ERGS. (thus the energy released in grams per second) Use a conductivity meter to make sure that the conductivity is always in an upward/increasing phase during growth season. If this is not the case you will have to apply a side dressing.
  • Nitrogen ratio: nitritic vs. ammoniacal. What is your aim? Do you want to produce seeds & fruit or leaf growth e.g. grass? If you want seed and fruit you have to “switch” to kationic around day 40 -50 for fruit formation. How do you do it? Mix 25ml ammonia, 2cans of Coke (phosphoric acid), Fish emulsion and 5 litters of water. Spray this on the plants.
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