traditional

Free Fat

Free The Traditional Fats

2002 marked a turning point for traditional fats with the report by the Institute of Medicine that no level of trans-fats is safe in our diets.

In 2003 a set of very informative articles were published in the San Francisco Chronicle. In them our out-dated information about the evils of saturated fats such as lard and coconut oil were laid to rest. These are very comprehensive and enjoyable reading. Links are provided below.

That was nearly 5 years ago…unfortunately we have been so indoctrinated with fear of saturated fats that even with hefty evidence looming all around us we are having great difficulty in shaking our terror of saturated fats and cholesterol.

The nation’s obesity rate began to skyrocket in the mid-’80s about the same time national low-fat public health campaigns were in full swing. In one year alone –1998-99– Centers for Disease Control and Prevention figures show that the nation’s obesity rate rose an astonishing 6 percent. —Fat Makes A Comeback After 3 Lean Decades

This is in part due to the inability of the health industry and others to admit a huge mistake has been made, resulting in epidemics of obesity and diabetes. Perhaps they are afraid of the compensation that might be demanded if this manipulation of the nation was acknowledged. There is huge amounts of money at stake:

  • Pharmaceutical companies who are selling incredible amounts of cholesterol lowering (and other) drugs to the population.
  • Health insurance groups who are enforcing the requirements that we all need to be on cholesterol lowering drugs.
  • Corn and soybean (and other vegetable oil) agriculture conglomerates are highly subsidized to produce unnecessary amounts of these products. Look at the ingredients on our food there is corn or soybean bulking practically everything.
Fresh Apple Relish

Fresh Apple Relish

Charoset A traditional Passover relish. Makes about 4-5 cups This is an ancient, wise and delicious food that every age group loves: ½ c dried cranberries or cherries, chopped ½ c dried apricots, chopped ½ c raisins ½ c dates, chopped 2/3 c mixed nuts, chopped 2 large red ...

Medicinal Garlic Recipes

Medicinal Garlic Recipes

Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush. For Colds and Flu: At the faintest sign of sore throat, running nose, or aching bones, simply peel a clove of fresh garlic, cut it in half and place one-half i ...

Traditional Diets

Traditional Diets

Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Auckland, New Zealand, Feb 2003 Traditional Diets generally: Used no refined and denatured foods Contained some sort of an ...

HD 102 – Chicken Broth

HD 102 – Chicken Broth

Recipe here. Nourishing and supportive, chicken broth has been used throughout the world for centuries as a basis for cooking good food. Many cultures have used chicken broth medicinally, in fact it is often called Jewish penicillin. Very healing for flues and fevers. ...

HD 101 – Peanut Balachaung

HD 101 – Peanut Balachaung

Recipe here. This sophisticated peanut chutney is a signature Burmese dish. Not only is it affordable and addictive but it is also nutritious and keeps well. Make up a batch and add it to your salads, mix it into freshly blanched vegetables or just eat it as a snack. I learned this recipe during ...

Sauerkraut

Sauerkraut

1 head of cabbage, shredded 1 T caraway seeds (optional) 2 T sea salt 2 T whey (optional) Method: Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter ...

Burmese Red Lentil Soup

Burmese Red Lentil Soup

Serves 4 1 c red lentils 1 small onion, sliced 3-4 cloves garlic, sliced ½ t turmeric 1 T oil 4-5 c chicken broth or water salt or fish sauce to taste black pepper Method: Put ingredients in a pot and simmer until the lentils are very soft. If using fish sauce add the fis ...

How to Make Yogurt

How to Make Yogurt

The most important concern with yogurt is to maintain a constant incubation temperature of about 110ºF (43ºC). This is the temperature that those friendly bacteria become the most active. There are several ways to do this depending on the season and where you live in the world. Simply use a ...

Chicken Broth

Chicken Broth

Chicken broth is a practical and affordable addition to any diet. Broths and stocks provide powerful nourishment. Organic chicken legs are generally a reasonable price and sometimes even cheaper than buying the whole chicken. You can leave the skin on if you like. I like to fry the chicken ski ...