Amanda Love demonstrates the preparation of dairy kefir.
This morning started off excitedly – a bleary-eyed awakening, a rush, quick registration and a charming, nourishing breakfast of faintly, but pleasantly, salty soaked oats, apples and raisins. The day was a whirlwind – and worthwhile – from Scott Gryzbek’s quick and dirty tutorial on how to ferment anything, to Beverly Rubik’s fascinating pilot study analyzing the blood of adherents to the Weston A Price diet and Jennette Turner’s take on the intricate details of food and its effects on the mood and temperament of children. My head’s still spinning – but one thing remained constant through this series: the importance of maximizing nutrient intake whether through the time-honored traditions of classic lactic acid fermentation or through consuming sacred foods dense in vitamins and minerals. In essence, good food yields good health.
Highlights of the first day of the Wise Traditions Conference:
Beverly Rubik, PHD – a experienced researcher in biophysics and microscopy – delivered a fascinating slide show comparing the live blood analyses of persons adhering to the diet advocated by the Weston A Price Foundation and those following a modern, conventional which included organic foods and supplements:
Cholesterol is the bandaid the body puts on an arterial injury. The culprit is not the cholesterol … it’s the body’s way of trying to heal damaged arteries … Less blood coagulation is clear in WAP diet subjects compared to modern diet … Reduced red blood cell clumping may be associated with improved blood circulation. Longer blood coagulation time is associated with reduced risk of cardiovascular disease. [The Weston A Price] diet gives you the protection without the drugs.
Jennette Turner – a nutritional consultant who provides healthy workplace education – spoke at length about the intricate ways in which nutrients, or lack thereof, affect the cognitive and emotional health of our children:
Healthy brains come from healthy foods … Liver is one of the most nourishing foods we can eat – helps kids manage stress effectively, helps with moodiness and best source of vitamin A necessary for growth. Liver and pork ft is a source of vitamin D … crucial for everyone, especially teenagers.
In eloquent simplicity, Amanda Love – a nutrition educator and natural foods chef – defined traditional foods and just how they play a role in our health:
Ever since we’ve been eating food that’s far away from nature, our health has been in decline. The root of health issues really is in the gut … the gut is the center of our health.
Tomorrow brings discussions on cod liver oil, raw milk, grass-based farming and honoring sacred foods. Check out twitter (#wapfconf) for today’s updates, videos and pictures.
More from Nourished Kitchen
Looking for grass-finished beef or wild-caught fish? What about that exotic sourdough starter you’ve been after? Or water kefir grains? Check out the Nourished Kitchen Where to Buy List that outlines great companies that sell or support real and traditional foods.
Don’t forget: I’m not a doctor, I’m a mom who loves preparing wholesome, natural foods for her family and I enjoy sharing our reasons in choosing these nourishing foods. Read the
© Jenny for The Nourished Kitchen, 2009. |
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