Diet & Nutrition With Sally Fallon-Morell (And Friends!)
Sally is best known as the author of Nourishing Traditions®: The well-researched, thought-provoking guide to traditional foods with a "startling" message: animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.
Date: 7/5/2018 11:02:07 PM ( 29 mon ) ... viewed 1208 times
April 1, 2020 - "More On Coronavirus" By: Sally Fallon-Morell -
My last post elicited a lot of comments, including some that raised legitimate criticisms, which I hope to address in this follow-on.
Zinc: I completely forgot to include zinc-rich foods in my list of immune supports. Zinc plays a critical role in the immune system—it is zinc that gives white blood cells their white color. Zinc is also a co-factor for vitamin A. Raw milk is a pretty good source of highly absorbable zinc, but better sources are red meat and oysters. The admonition to eat lots of oysters for protection is very good advice. Don’t like oysters? Then I’d recommend a powdered oyster supplement, such as Oyster Max (enter the coupon code NT10 at checkout for a 10% discount). Oysters also supply vitamin B12, iodine and a host of minerals.
Speaking of zinc, a New York physician, Dr. Vladimir Zelenko claims a 100 percent success rate in treating seven hundred coronavirus patients using a combination of hydroxychloroquine sulfate (a type of malaria drug), azithromycin (a type of antibiotic, also called Z-Pak) and zinc sulfate. The treatment costs twenty dollars and takes about five days. According to Dr. Zelenko, the symptom of shortness of breath resolves in four to six hours. I don’t think the antibiotic is necessary for those on a Wise Traditions diet. I notice that both the hydroxychloroquine and the zinc are in sulfated forms and wonder whether the sulfur could have something to do with Dr, Zelenko’s success rate.
Vitamin A: Chris Masterjohn, PhD, has published an article, “The Food and Supplement Guide for the Coronavirus,” which recommends no more than 3000 IU vitamin A per day. According to Masterjohn, the active metabolite of vitamin A, all-trans retinoic acid, has been shown to upregulate a hormone called ACE2, for which coronavirus may have an affinity. For this statement he provides four references. In all four studies the substance used was a pharmaceutical called atRA or tretinoin, a synthetic form of all-trans retinoic acid produced in China, and not a food like liver or cod liver oil, and not balanced by vitamin D or K2. AtRA or tretinoin is often used topically to treat acne, and it has many side effects, including depression, anger and suicide—symptoms which indicate a deficiency in vitamin A. These are hardly good studies to justify avoiding vitamin A-rich foods, known to support the production of everything from healthy mucus to vigorous antibodies.
Vitamin C: I’ve received many questions about liposomal-C. This is ascorbic acid (not vitamin C complex) attached to a lipid molecule, which apparently makes it easier to absorb. I’m not a fan of any synthetic vitamin, as they can cause deficiencies in co-factors. For example, taking over one gram of vitamin C (ascorbic acid) daily decreases markers for copper, a vitamin C co-factor, lowering the activity of ceruloplasmin (a copper-dependent enzyme that regulates iron) and increasing blood pressure in young women during tests to assess blood pressure regulation.
Nevertheless, high doses of ascorbic acid can help in acute situations; in fact, some hospitals in New York are giving intravenous vitamin C to coronavirus patients with apparent success.
Still, for prevention and every day use, it’s best to stick to vitamin C-rich foods like sauerkraut. Don’t like sauerkraut or find you need more vitamin C to deal with environmental allergies? I’d recommend a powdered fruit rich in natural vitamin C complex, such as Alma-C from Radiant Life.
Saturated Fat: In his book The Plant Paradox, Dr. Steven Gundry advises against consuming saturated fats as part of the healing process for the body. Gundry gets so much wrong about fats that it is hard to take him seriously. He says that long-chain saturated fats cause inflammation when in fact they depress inflammation. He’s a big pusher for polyunsaturated oils, and too much of these liquid oils (whether expeller processed or not) will depress the immune system and cause inflammation. He does recommend the short-chain saturates, found in coconut oil (and also in butter), which have anti-viral properties, so he’s right about that.
Testing For Coronavirus: I received several comments challenging my statement that there is no good test for coronavirus. Please read this excellent discussion by David Crowe, of the PCR test, used to determine the presence of coronavirus. To quote: “The coronavirus test is based on PCR, a DNA manufacturing technique. When used as a test it does not produce a positive/negative result, but simply the number of cycles required to detect sufficient material to beat the arbitrary cutoff between positive and negative. If positive means infected and negative means uninfected, then there are cases of people going from infected to uninfected and back to infected again in a couple of days.” In other words, lab technicians can get the result they want by setting the number of cycles they do in the test.
More from Crowe: “Scientists are detecting novel RNA in multiple patients with influenza or pneumonia-like conditions, and are assuming that the detection of RNA (which is believed to be wrapped in proteins to form an RNA virus, as coronaviruses are believed to be) is equivalent to isolation of the [corona]virus. It is not, and one of the groups of scientists was honest enough to admit this: ‘we did not perform tests for detecting infectious virus in blood.’” To determine whether a person died from coronavirus, you need to detect the virus in the blood post mortem, and in general these tests are not being done.
And even if they were, the rate of false positives makes the testing meaningless. According to one published study, “In those close contact of COVID-19 patients, nearly half or even more the ‘asymptomatic infected individuals’ reported in the active nucleic acid test screening might be false positives.” (Please note that this study has since been “Retracted,” meaning it was not acceptable to health authorities.)
So, I am sticking to my statement. The tests for corona virus are not good; whatever we are reading in the papers or hearing on the news about coronavirus should be interpreted with this fact in mind and pretty much makes all the statistics meaningless.
Is Coronavirus Contagious? This is the assumption that drives all conventional medicine. But many experts, including virologists, hold a different view—that the viral material is not attacking the body to make it sick, but that sick bodies give off the viral material in efforts to detoxify. If this is the case, then quarantining and social distancing are not necessary, and even counterproductive, as such measures create fear and loneliness, certainly not conducive to good health and healing.
How Bad Is Coronavirus? Is this a pandemic that is filling the hospitals? Here’s where it gets confusing. I’ve had first hand reports of overcrowding and chaotic conditions in some hospitals, but also reports of hospitals where everything is normal, with only two or three people in the Intensive Care Unit (ICU) or even completely empty. See this report on a hospital in Berlin.
We also need to know how many deaths attributed to corona virus are actually deaths from existing conditions such as diabetes, high blood pressure and heart disease, all potentially exacerbated by panic. In Italy, more than 99 percent of fatalities attributed to coronavirus were in patients suffering from previous medical conditions.
Italy Coronavirus Deaths Percent with Prior Illness -
I do not want to minimize the suffering of those who are sick—indeed it does seem that there is an outbreak of severe respiratory illness, at least in certain locations. But I do not believe that this justifies shutting down the world economy, removing our right to assemble or practice religion, and making it illegal to give folks a hug. When this is all over, I’d like to know the disease and death rate in areas where the restaurants have remained open and quarantining is not required, compared to those areas where governments are imposing draconian measures.
What's Causing The Current Outbreak of Respiratory Illness? I think the best theory is the rollout of 5G, which at 60 megahertz disrupts oxygen, including oxygen in your cells. 5G has a similar frequency to the scanning machines used in airports—and have you ever noticed that pregnant women and children are not put through these machines? And 5G bathes us in this frequency not for a few brief seconds, but 24/7. This explains the cases of people literally collapsing in the streets in Wuhan. Wuhan was the first Chinese city to roll out 5G. The Princess line boasts state-of-the-art Wi-Fi , presumably 5G, throughout the ship. Kirkland, Washington, where the first coronavirus cases appeared in the U.S. was an early 5G location and home of a number of IT companies boasting about getting 5G inside buildings. 5G blankets northern Italy and parts of Spain and is now installed in many U.S. cities.
If 5G is the precipitating cause, many other factors may make people susceptible to respiratory disease, such as vaccinations (including mass vaccination campaigns in China and a “novel” Italian influenza vaccine introduced in late 2019, known to increase susceptibility to coronavirus), exposure to toxins like diesel fumes from old vehicles (really a problem in many European cities) and jet fuel fumes (lots of cases in Brooklyn and the Bronx, near major NY airports), high intake of glyphosate in wheat and other foods, having metal in the body (from amalgam fillings, aluminum in vaccinations, pins, implants, etc.) smoking, taking statins or blood pressure medications–and the standard American diet.
The important thing is not to panic. Most people recover from this illness—it has a much lower death rate than the common flu. And this too shall pass–with many potential silver linings—including a wake up about the dangers of 5G. Meanwhile, a nutrient-dense diet including cod liver oil, liver, raw milk, oysters and meat, butter and eggs from grass-fed animals will provide protection against all these toxic influences as well as help in maintaining mental equanimity during these troubling times.
June 12, 2019 - "The Number One Item to Take Out of Our Diets If We Want to Be Healthy" -
"...polyunsaturated oils (like corn or safflower oil) used in all processed foods—from the bottled dressings to granola.
These industrial oils are always rancid, and also extremely high in omega-6 fatty acids, and should be the number one item to take out of our diets if we want to be healthy."
More Info -
Safflower, Corn, Sunflower, Soybean and Cottonseed Oils all contain over 50% omega-6 and, except for soybean oil, only minimal amounts of omega-3. Safflower oil contains almost 80% omega-6. Researchers are just beginning to discover the dangers of excess omega-6 oils in the diet, whether rancid or not. Use of these oils should be strictly limited. They should never be consumed after they have been heated, as in cooking, frying or baking. High oleic safflower and sunflower oils, produced from hybrid plants, have a composition similar to olive oil, namely, high amounts of oleic acid and only small amounts of polyunsaturated fatty acids and, thus, are more stable than traditional varieties. However, it is difficult to find truly cold-pressed versions of these oils.
Canola Oil contains 5% saturated fat, 57% oleic acid, 23% omega-6 and 10%-15% omega-3. The newest oil on the market, canola oil was developed from the rape seed, a member of the mustard family. Rape seed is unsuited to human consumption because it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions. Canola oil was bred to contain little if any erucic acid and has drawn the attention of nutritionists because of its high oleic acid content. But there are some indications that canola oil presents dangers of its own. It has a high sulphur content and goes rancid easily. Baked goods made with canola oil develop mold very quickly. During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into trans fatty acids, similar to those in margarine and possibly more dangerous.69 A recent study indicates that “heart healthy” canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system. Other studies indicate that even low-erucic-acid canola oil causes heart lesions, particularly when the diet is low in saturated fat.
July 8, 2019 - Magnesium vs Medications -
An average of 1, 671 American's die suddenly and unexpectedly of a heart attack every day. Millions of people around the world are in the same position as those who have recently transitioned - with high cholesterol, high blood pressure and on several medications to avoid having a heart attack. Yet the treatments for high blood pressure, high cholesterol, and high blood sugar all deplete magnesium and cause worsening of these three very common conditions.
Magnesium acts by the same mechanisms as statin drugs to lower cholesterol. Every metabolic activity in the body depends on enzymes. Making cholesterol, for example, requires a specific enzyme called HMG-CoA reductase. Magnesium slows down this enzymatic reaction when it is present in sufficient quantities. HMG-CoA reductase is the same enzyme that statin drugs target and inhibit. The mechanisms are nearly the same; however, magnesium is the natural way that the body has evolved to control cholesterol when it reaches a certain level, whereas statin drugs are used to destroy the whole process.
This means that if sufficient magnesium is present in the body, cholesterol will be limited to its necessary functions—the production of hormones and the maintenance of cell membranes—and will not be produced in excess. Magnesium is also responsible for several other lipid-altering functions that are not even shared by statin drugs. Magnesium is necessary for the activity of an enzyme that lowers LDL, the “bad” cholesterol; it also lowers triglycerides and raises the “good” cholesterol, HDL. Another magnesium-dependent enzyme converts omega-3 and omega- 6 essential fatty acids into prostaglandins, which are required for heart and overall health.
At least 18 human studies have verified that magnesium supplements can have an extremely beneficial effect on lipids. In these studies, total cholesterol levels were reduced by 6 to 23 percent; LDL (bad) cholesterol were lowered by 10 to 18 percent; triglycerides fell by 10 to 42 percent; and HDL (good) cholesterol rose by 4 to 11 percent. Furthermore, the studies showed that low magnesium levels are associated with higher levels of “bad” cholesterol and high magnesium levels indicate an increase in “good” cholesterol., .
Sally Fallon Morell - Saturday, March 30, 2019 - In San Jose, California -
At: Hillside Church, San Jose -
545 Hillsdale Avenue
9:30 AM – 3:30 PM PDT
Looking for a healthier and more delicious way to eat?
Join WAPF President Sally Fallon Morell and learn about food traditions of the past.
Animal fats, properly prepared whole grains, enzyme-enriched foods and nourishing bone broths kept our ancestors healthy. Sally Fallon Morell, author of Nourishing Traditions, explains why these are vital factors for maintaining good health today. She explains the underlying factors in a variety of traditional diets which conferred beauty, strength and complete freedom from disease on so-called primitive populations. Sally presents a plan to put nourishing traditional foods—foods that your family will actually eat—back into your diet, and will share her shopping and cooking tips for those with a busy life.
Based on the pioneering work of Dr. Weston A. Price, this talk will explain the eleven basic principles of healthy traditional diets from around the world. Learn about the role of the fat-soluble vitamins, the dangers of veganism, the health benefits of raw milk, how to prepare grains for maximum digestibility, the importance of lacto-fermented foods and gelatinous bone broths, and the human need for salt. These principles can be applied to any diet based on food availability, your budget, the time you have for food preparation and whether or not your children will actually eat these foods!
Implementing the Wise Traditions diet can be daunting at first. This presentation will show you how to eat a healthy diet even if you never cook, or take you step by step through basic recipes for those who are learning to cook, including lots of tips for busy parents.
Sally Fallon Morell is founding president of The Weston A. Price Foundation (westonaprice.org), a non-profit nutrition education foundation dedicated to returning nutrient-dense food to American tables. She is also the founder of "A Campaign for Real Milk" (realmilk.com), which has as its goal universal access to clean raw milk from pasture-fed animals. She is the author of the best-selling cookbook Nourishing Traditions (with Mary G. Enig, PhD); The Nourishing Traditions Book of Baby & Child Care (with Thomas S. Cowan, MD); Nourishing Broth (with Kaayla T. Daniel, PhD, CCN); and Nourishing Fats and Nourishing Diets. Visit her blog at nourishingtraditions.com.
You may get ticket information from Dr. Tom Cowan in San Francisco.
January 5, 2019 Happy New Year, Happy New Moon (+ Partial Solar Eclipse) and Happy Epiphany! -
Posted at Sally's Blog: "Lab Meat: Big Hype, Bad Investment" -
Thank you very much for all the radical honesty on a subject that is packed with ugly truths! The full disclosure here underscores the incredible insanity of “bottom line” thinking that I often find as the causative factor underneath the biggest problems in today’s “modern world”. One thing I’d add on this subject is that laboratory-produced meat does not empower any local communities toward developing their own food security but just opposite. I don’t think the product will take hold in India or anywhere else where there is a tradition of regard for real cow welfare. In any case the production of FBS sounds almost Satanic to me!
In “light” of all of this I am all the more grateful for the exisitance of WAPF – now approaching it;s 20h anniversary! Thank you tremendously!!
December 25, 2018 Merry Christmas! - From Sally's report regarding the 2018 Long Island Food Conference -
In the book, Lappé argues that meat production has a negative environmental impact and is a major contributor to global food scarcity. ...
In a recent article Joel Salatin described his conversion of a two-hundred-acre farm from continuous grazing (where the cows mill around aimlessly on a large piece of ground) to managed grazing (where the cows are confined to a small area of pasture but moved every day, in imitation of Nature’s grazing patterns). Land that supported just thirty cows with continuous grazing, will support three hundred cows with managed grazing—and with environmental improvement rather than degradation. If the world farmed like this, then everyone could eat beef!
And that would certainly help with the main problem that Lappé mentions—that of malnutrition and stunting. Stunting is common in children who grow up on plant-based diets, mainly due to lack of zinc. And what is the best source of zinc? Why beef, of course! Only animal products can supply those nutrients most missing in Third World diets—vitamins A, D and K2, B12, B6, iron, iodine and calcium, as well as zinc.
Comment: The "global food" part of "global food scarcity" seems oxymoronic to me or at least a kind of "pipe dream" of commerce rather than how real food systems work; especially when locally-based "managed grazing" with animals is proving to be a truly win-win-win for environment, animals and people!
October 3, 2018 - At "The 2018 Global Food Forum" -
"Occasionally a questionnaire flashed on the screen and conference attendees answered with their cell phones. What do we need to feed almost ten billion people by 2050? The choices were gene-edited crops (chosen by 53 percent of the audience), tariff-free trade (26 percent), plant-based diets (19 percent) or farms on Mars (2 percent)—ha, ha, ha. (Our only choices on the questionnaire were the tired arguments claimed for feeding the hungry so vulture capital can make a huge profit on the human need to eat. The real solution is productive small farms, managed grazing [which increases the number of cows a piece of land can support by a factor of ten] and local, artisan production, in short a food system that produces nourishing food, improves the environment and provides a decent living for millions of farmers and artisans. For the folks at the Global Food Forum, this is a solution from Mars, for sure!) ..."
"One more thing—and I found this very interesting. Two of the speakers, Soren Schroder of Bunge and James M. MacDonald, PhD, of the U.S. Department of Agriculture, stated that American farmers will be planting less soy and more corn in the coming years. They did not give a reason so I can only surmise. Is it because Brazil and Argentina can produce soy more cheaply and have no barriers to using GMOs and RoundUp? (In the U.S., Bayer faces billions of dollars in legal penalties for making people sick with glyphosate, the main ingredient in RoundUp—a fact not once mentioned at the Forum.) Is it because they have found out that soy fed to animals makes them less fertile and productive? Or have they realized that soy is killing off customers for processed food? Or maybe, just maybe, the demand for foods containing soybean oil and soy protein is waning due to the efforts of the Weston A. Price Foundation to warn the public about the dangers of soy."
Could "Global Food" possibly be an oxymoron?
July 6, 2018 - “Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate” - By: Sally Fallon-Morell -
“ … I often tell my patients the single most important health decision they have to make is to decide whether they think modern Americans are the healthiest people who have ever lived. This is what we are told, over and over again - we should all be grateful for the modern agricultural system, the wonders of the green revolution, the blessings of modern medicine, and the convenience of food fortification. If it were not for ‘progress’ we would all live the nasty. brutish and short lives of our ancestors. The reality as Sally describes it is far different - the traditional diet conferred a level of health and vitality on these people that is unheard of for modern man. The key is to have an accurate description of the details of what this healthy nourishing diet entailed. For that, there is simply no resource even close to what Sally provides in Nourishing Diets. …” - Thomas Cowan, MD, June 2018 - Preface -
July 5, 2018 - Food in Switzerland -
"Earlier this year I made a trip to Switzerland to give two talks on raw milk and to visit one of my boys, who lives in Geneva. Of course, the food in Switzerland received my special attention.
By and large, the Swiss eat better than Americans—enjoying plenty of cheese, eggs, butter, paté and charcuterie. But their diet certainly isn’t perfect. Find out why in my latest blog post!"
September 16, 2018 - Also - Dr. Stephen Sinatra - "When it comes to cholesterol -
there are many myths out there, and quite often doctors are just as confused as their patients. Many physicians still focus on topline numbers, and if that number is too high they prescribe statins. But the truth is lowering your cholesterol too much can put your health in jeopardy.
To help you get some perspective on the important role cholesterol plays in your body, here are nine must-known facts. Keep them in mind the next time your doctor raises the issue of reducing cholesterol.
1. Cholesterol is essential for good health. Cholesterol is a waxy substance called a “sterol” that’s produced by the liver. Your body needs cholesterol to manufacture vitamin D, sex hormones (such as progesterone, testosterone, and estrogen), stress hormones, and the bile salts needed for digesting and absorbing fats. Plus, it’s a major building block of your cells.
2. Your body knows how much cholesterol you need. The old way of thinking is that you want to limit yourself to 300 mg of dietary cholesterol daily. But the truth is your body regulates cholesterol production. When you eat more, your body makes less. And if you eat less, your body makes more. On average, our bodies manufacture 85% of our cholesterol and the rest comes from our diets.
3. Your topline number doesn’t tell the whole story. Many doctors think that cholesterol is a major risk factor for heart disease since it can build up in the arteries and inhibit blood flow to the heart. Yet, half of all heart attacks occur in people with so-called "normal" cholesterol levels. What you want to pay attention to is your triglyceride-to-HDL ratio, which is a much stronger predictor of cardiovascular events. Ideally, you want no more than a two-to-one ratio of triglycerides to HDL cholesterol.
4. Cholesterol numbers aren't static. You can have different levels of cholesterol at different times of the day. Plus, levels vary by season, going up in the winter and down in the summer.
5. Arterial inflammation is the real cause of heart disease. The real culprit in heart disease isn’t cholesterol, but inflammation. Inflammation is fueled by sugar. So instead of ridding your diet of cholesterol-rich foods like eggs and shrimp, focus on limiting (or better yet eliminating) sugar, white flour, and other simple carbohydrates.
6. Cholesterol soars after surgery. It also increases when you have an infection, mental stress, or have suffered a heart attack. The reason is that cholesterol is a healing agent. Your body needs it to manufacture new cells, and it’s produced whenever healing is required. In fact, having a low cholesterol level can hurt your immunity and make you more prone to illness.
7. LDL cholesterol helps to repair blood vessels. The damaging agents we are exposed to—toxic chemicals, pathogens, free radicals, and inflammatory substances—wind up in our bloodstream and damage the razor-thin lining of our blood vessels. When this happens, the liver sends LDL cholesterol to the site to make repairs. As the healing process concludes, the spent LDL particles are carried back to the liver by HDL cholesterol and removed from the body.
8. The brain is particularly rich in cholesterol. In fact, it accounts for about quarter of all the cholesterol we have. About 20 percent of the fatty myelin sheath that coats every nerve cell and fiber is made of cholesterol, and neuron function depends on it. So, it’s not surprising that there’s a strong connection between cholesterol and mental function, and low levels are linked to weak cognitive performance. That’s one reason why driving cholesterol too low with statin drugs can cause you to feel foggy-headed, and in extreme cases can lead to temporary amnesia.
9. The risks of high cholesterol don’t come from family history. If you have high cholesterol and it runs in your family, yet your family members are living into their eighties and nineties, don’t worry about it. However, if you have a family of heart disease and your cholesterol is high, then you want to investigate your other heart disease risk factors, such as C-reactive protein (inflammation), fibrinogen, Lp(a), and homocysteine. If your cholesterol keeps company with these other risk factors, I call it “toxic blood syndrome.” If that’s the case for you, you need to look at your cholesterol to see how it’s fractionated, and if you have high levels of inflammatory cholesterol you’ll want to take steps to lower it."
Discovered Dr. Stephen Sinatra through Dr. Carolyn Dean
 See: "The Consequences of Modern Day Education, Processed Food and Agriculture on Brain Development" (plus 1st paragraph) in: "Got 'Broken Brain'?":
Also: "The Essence of Organic Agriculture":
under: "THE ORIGIN OF 'ORGANIC'”.
 See: "'The Chemistry of Man' & Dr. Weston A. Price":
 See: "Modern Medicine's Failure to Cure and Prevent Modern Disease":
 "Still Swimming Vigorously at the End of Two Hours"!:
 "the very influential 'Diet for a Small Planet' (1971)."
 From: "Show Highlights: Magnesium - The Heart's Essential Helper" in subscription email Re:
"Magnesium May Prevent Heart Disease – Carolyn Dean MD ND":
Also: "New Pain Relief Treatment + Many Additional Benefits!":
See under: "More re: Fibromyalgia"
Sally Fallon-Morell, Swiss food, Food in Switzerland, cheese, eggs, butter, paté, charcuterie, Nourishing Traditions, Nutrition, Diet, animal fats, cholesterol, health, Nourishing Diets, agriculture, global food, Lab Meat, high blood pressure, statin drugs
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