Wise Traditions

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53: Make mead like a Viking Dec 05, 2016

Show notes

What is mead and why should you make it? (And why should you make it like a Viking, of all things?!) Jereme Zimmerman, the author of "Make mead like a Viking," explains all of the above in this light-hearted episode. Mead is a unique honey-based fermented drink that is simple and fun to make. Jereme unlocks the brewing secrets of the ancient Norse, as he demystifies the process of home-brewing mead. You'll learn lots about mead today and you'll hear Jeremy's own story about he got into brewing it, and how he began to embrace the natural, homesteading lifestyle.

In the conversation, Jereme makes a case for including more ferments in our diets. There are health benefits related to making your own ferments, of course (whether you're making mead, kombucha, sauerkraut, or kefir). The active enzymes and probiotics in such foods are great for gut health; the antioxidants are cancer-fighting agents; and our immune systems benefit from all of the above. But our lives are enhanced by more than just the physical boost of these foods. Making mead (and other fermented foods) requires cooperation with nature, which makes us more sensitive to life's beauty and mystery. And in the process of mead-making, bonds are built with the community around us. So, get to making your fermented drink and raise a glass to your health!

Visit Jereme's website: jereme-zimmerman.com

Check out our website: westonaprice.org

52: Practical tips for parents Nov 28, 2016

Show notes

Tired of food battles and complaints at the dinner table? Do you worry that your kids not getting enough of the good stuff? Does your idea of whipping up a quick meal include a visit to the neighborhood fast food restaurant? Kelly Moeggenborg has been there and done that. Today, she has tips to help you transition your family to a more nutrient-dense, real food diet. She also has practical suggestions that will save you both time and money.

Kelly understands the challenges parents face because she is still in the trenches herself. This is one reason she launched the "Kelly the Kitchen Kop" blog in 2008; she wanted to build a community where people could exchange ideas about how to best overcome poor dietary patterns. You will enjoy learning from all she has gleaned over the years and will most certainly walk away with a tip or two that you can apply immediately that will improve your own health and that of your family.

Visit Kelly's website: kellythekitchenkop.com

For more resources, see our website: westonaprice.org

51: Farming as it should be Nov 21, 2016

Show notes

Will Harris. a fourth-generation cattleman, is the owner of White Oak Pastures in Bluffton, GA. Will attended the University of Georgia's School of Agriculture, where he was trained in industrial farming methods. But in 1995, he decided to turn things around and return to farming the land in the manner his great-grandfather had done, 130 years before. He does not use pesticides and chemical fertilizers on the land or antibiotics or growth hormones on the animals. As Will puts it, "We take care of the land and herd, and they take care of us."

This is why his farming method is farming at its best, and as it should be. His family and farm employees consistently look out for the animals, the land, and the people who produce and consume their goods.Their production practices are fair, sustainable, and humane.

In today's episode, Will tells the story of the beauty and benefits of regenerative agriculture. Not only will you be charmed by his southern drawl but you will also come to understand how and why he transitioned to regenerative agriculture and how you can support this movement. It begins with knowing your farmer and proceeds with making conscious decisions about what you put on your plate. A healthy diet for people begins with a healthy environment on the farm where the food was cultivated and raised.

Check out White Oak Pastures farm here.

For more resources, see our website: westonaprice.org

50: Myths and truths of GMOs Nov 14, 2016

Show notes

Jeffrey Smith is is the founder and leader of the institute for Responsible Technology. He is also a bestselling author, filmmaker, and expert on genetically-modified organisms. In today's episode, he carefully and thoroughly explains what GMOs are, what crops have been genetically modified in the U.S., the impact they have had on our health and what we can do about their growing presence in our diets.

Jeffrey has had years of extensive research on the topic. He refutes what the FDA says about their safety, and he busts some myths related to GMOs (that they can help feed the world, and that they reduce the amount of pesticides used by farmers, for example). He also provides clear evidence to support their detrimental effects on animals and people. Problems associated with GMO foods include: gastrointestinal problems, immune system issues, reproductive damage, and conditions that affect organ function. Studies also point to premature death, tumors, possible cancer, and hormone disruption. Some people suffer brain fog, fibromyalgia, immune system concerns, anxiety, depression, pain, headaches, and skin conditions, as a result of eating GMO food.

The list of concerns is long, but there is still hope. Jeffrey gives concrete tips about how to protect yourself and your family from the health risk GMOs pose. He also makes a plea for activism to make a difference on a larger scale.

Visit his website: Institute for Responsible Technology

For more resources go to our website: westonaprice.org

49: Avoiding mold Nov 07, 2016

Show notes

Many of us see mold as an unsightly annoyance or an occasional irritant to our breathing, but it's much more than that! Cheryl Ciecko, a licensed architect, explains how it is a toxin that can easily grow in our office buildings or homes, and threaten our health.

Cheryl's ten-year-old daughter started having health concerns that seemed to appear overnight. She struggled with migraines and coughing fits; the doctors diagnosed asthma. Finally, they were able to pinpoint mold as the culprit of her deteriorating health. They found it in their home's duct work.

There are many other places mold can grow, undetected. In this episode, you'll learn about the myths associated with mold (for example, it is commonly thought that bleach can remediate it, but it cannot), where it can grow, how it affects your health, and how to guard against it in your own home.

Visit Cheryl's website: cherylcieko.com

For more resources, see our website: westonaprice.org

48: Detox mercury safely Oct 31, 2016

Show notes

Mercury is recognized by health organizations across the globe as toxic to humans. However many of us are unaware of our exposure to it and how it is negatively impacting our health and causing chronic conditions and diseases.

Dr. Andy Cutler has a PhD in chemistry from Princeton, and a BS in physics from the University of California. He himself struggled with symptoms that no doctor could explain. He discovered that the root cause of his issues was mercury toxicity caused by the amalgam fillings in his own mouth. On a quest to improve his own health, Andy became a pioneer of a form of chelation for metal toxicity that is unique in its approach, and is safe and successful, where many others are not.

In today's episode you will learn about the symptoms of mercury toxicity and how they can be addressed to restore health. We can be exposed to mercury in many ways, including through "silver" fillings, vaccinations, and various consumer products. Andy points to mercury as the underlying cause of conditions such as MS, Parkinsons, allergies, asthma, chronic fatigue, and autism. Mercury toxicity can also be at the root of depression, anxiety, ADD, memory issues, fibromyalgia, asthma, OCD, autoimmune disorders, brain fog, nervous system disorders, developmental delays, and more.

Andy has a pragmatic chelation protocol which will help those with heavy metal toxicity find relief and health.

Visit Andy's website here.

For more resources see our website: westonaprice.org

47: Fuel for the athlete Oct 24, 2016

Show notes

Athletes seek to maximize their performance, often at the expense of their long-term health and longevity. Ben, a former bodybuilder, is an ironman triathlete, speaker, and author who understands how to nourish the body for both peak results and optimal health. He has a bachelor's and master's degree from the University of Idaho in sports science and exercise physiology. Ben coaches and trains individuals for general health, longevity, weight loss, lean muscle gain, holistic wellness, and sports performance--using a real food protocol.

Says Ben, "I love getting fit, feeling good about the way my body looks, and fulfilling my deep-seeded drive to live life to the fullest by achieving difficult feats of physical performance. But I was fed up with feeling like crap from all the extreme exercising, strange foods, feeling of constant stress and soreness, and worry about the toll my hectic lifestyle was taking on my body. So I have found a way of training, eating and living that is perfectly healthy and natural, but still allows me to look, feel and perform at my peak capabilities."

As a consultant to many athletes, Ben has noticed a trend of acne, digestive issues, and adrenal issues that plague those who fuel their bodies with what Ben calls "franken fuels." In today's episode, he contrasts popular sports drinks, gels, and bars with the real fuel the athlete needs to turbocharge their performance without sacrificing gut health. He gets into the science of how various proteins, fats, and carbs work in our bodies. He talks about his own sweet spot of carb/protein/fat percentages and what foods he recommends for everyone to include in their diet.

Check out Ben's website: bengreenfieldfitness.com

Visit our website for more resources: westonaprice.org

46: Why are our children so sick? Oct 17, 2016

Show notes

This is the question many of us are asking! There is a grave health crisis that is affecting the next generation. In increasing numbers, children and young people are struggling with allergies, eczema, inflammatory conditions, autism, autoimmune disorders, asthma, reflux, sensory issues, GI issues, ADHD, and more. In today's episode, Beth Lambert describes the "perfect storm" that is assailing our children's health. She also has several ideas in how to navigate that storm.

Beth has an M.A. from Fairfield University, with a concentration in American Healthcare. The mother of three young children, Beth's interest in health concerns grew as she dealt with her own daughter's "leaky gut." Conventional medicine didn't have answers beyond some therapies and pharmaceutical drugs. Beth wanted something more.

She overhauled her family's diet and their environment and was able to turn her daughter's health around in approximately nine months. Her eyes were opened to the need around her, as she observed that other families were also in crisis related to their children's health issues. She went on to do extensive research and is now the author of "A compromised generation." You will be encouraged by Beth's story and the health improvements of others that she recounts, who are a part of her "Documenting Hope" project.

Visit Beth's website: documentinghope.com

For more resources, see our website: westonaprice.org

45: The skinny on fat Oct 10, 2016

Show notes

Nina Teicholz spent nearly a decade researching nutrition policy and dietary fat, culminating in the publication of her spellbinding book "The Big Fat Surprise." In it, she explains the politics, personalities, and history of how we came to believe that dietary fat is bad for health. Her book was the first mainstream publication to make the full argument for why saturated fats–the kind found in dairy, meat, and eggs–are not bad for health.

In today's episode, she discusses what initially propelled her to pursue this topic. The answers (and stonewalling) she encountered on her quest to find out more are eye-opening. What she discovered has led her to become an advocate for changing our diets to improve our health. Steps include avoiding vegetable oils and, of course, embracing saturated fats in their place.

See Nina's website: thebigfatsurprise.com

Visit our website for more resources: westonaprice.org

44: Principle #5 - Lacto-fermented foods Oct 03, 2016

Show notes

Traditional diets are high in enzymes and beneficial bacteria. Lacto-fermented foods are prepared by cultures worldwide to preserve food, boost their vitamin and mineral content, and aid digestion. In today's episode, Sally Fallon Morell, the head of the Weston A. Price Foundation, explains Principle #5 of the Wise Traditions diet: how all traditional peoples include lacto-fermented foods in their diets.

She gets specific about the foods that are particular to various regions around the world--like sauerkraut, pickles, kimchi, fermented fish, yogurt, kefir, and such. She discusses the fermentation process and gives the scientific basis for embracing these foods in our modern diet. She touts the improved vitamin and mineral content of such foods, their protective characteristics against disease (including cancer), and how they boost the immune system.

She gives practical advice for how to begin introducing these foods into your diet. If you apply her tips, your tastebuds will be thrilled and your health will greatly benefit!

Check out Sally's blog: nourishingtraditions.com

Visit our website at westonaprice.org

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