Thanks everyone for your very positive, and often informative, responses to my last post! It is very encouraging to have such positive feed back.
I just wanted to make sure that all of you are familiar with the work of the Weston A Price Foundation and the research of Dr. Price. This website has many links and information about this important work and so, in case you’ve not done so already, I would encourage you to investigate for yourselves; I believe it correlates beautifully with the Creator’s design for us! Kevin’s book, available from this website, makes it all quite simple to understand. So if you don’t already have a copy of The Liberation Diet, please do check it out; it is available as a hard copy, or a download.
And please keep checking back for more great blog posts from the Liberation Wellness blog team! There have been several excellent posts just this week, so why not take a few moments and sit back to read, learn, and be encouraged!
And while we’re at it, for those of you who are interested in joining our email forum, we have a great group dedicated to encouraging one another in the path to wellness. You can find us on the Yahoo Groups site; just search for the Liberation Wellness group which is listed under health and nutrition groups. Hope to see you there!
It’s hard to believe that a fat-free word such as sugar is highly associated with obesity. For many, “fat” triggers mental images of butter, eggs, and the loosely attached parts of poultry and meat that are white, squishy and malleable.
Most of us associate sugar with diabetes, but that is just one potential side effect of consuming too much of it. You should also be concerned with weight gain, energy crashes and developing an unhealthy habit. What has sugar done for you lately except give you short-term pleasure? Soda is a prime example. Twelve ounces of soda contains 150 calories, 41g of carbs and zero fat. None of those stats triggered any “red flag” signs until I converted 41grams into a meaningful formula I could visualize – and it turns out that 41 grams is equal to 10 teaspoons of sugar!
Diet sodas aren’t any better. They, too, contain artificial ingredients that your body has no use for.
Please don’t get caught in this sweet fat trap. Your body’s relationship with carbs is simple: use what is needed to fuel the body and store the rest as fat. The problem with high fructose corn syrup (which is found in just about all processed foods) is that the body metabolizes ALL of it as fat, not using any of it as fuel. Your body doesn’t know it’s working with sugar, so the normal processing channels aren’t used.
This is the connection between sugar and obesity!
For More Information on Sugar
This is an excellent video entitled The Bitter Truth, which features Dr. Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology. He explores the damage caused by sugary foods.
I just came across your blog from a link on the Weston A. Price Foundation’s Facebook page. AMAZING is all I can say! Thank you for sharing the truth. As a Christian and Certified Biblical Health Coach I find that fellow Christians rely so heavily on their doctors and medications. The Church is full of ill people and most don’t want to hear of a better way. You would think that we Christians would be more open to natural healing the way God intended things to be. I added you to my blog list and look forward to reading through all of your posts. God bless and keep doing what you are doing!
The holidays are just around the corner and we all know dessert is going to be on the menu. You may have a favorite you make every year. Here are some tips to make your favorite desserts healthier while still retaining the great taste.
1. Use butter or coconut oil instead of margarine or vegetable oil in your recipe. If a recipe calls for a liquid oil, just melt the butter.
2. Use alternative sugars such as maple syrup, honey, molasses, or rapadura (unprocessed cane sugar) instead of refined sugar. You can also cut the sugar in most recipes by 1/3.
3. Use vanilla extract and cinnamon to increase the “sweet” flavor of desserts.
4. Use real eggs and cream in any dessert possible to increase the satiety and nutritional content.
5. Use coconut pie crust (2 cups flaked coconut mixed with 1/2 c butter) instead of regular pie crust, or skip the crust entirely. Custard type pies such as pumpkin, Boston Cream, and pudding type pies work really well. Just butter the baking dish and prepare as normal. Making pies without crust is much easier and takes less time, too.
6. Take small portions of dessert and savor every bite.
Here’s to a deliciously healthy holiday season!
Annette Presley RD LD CPT, Chief Nutritionist for Liberation Wellness
Annette has been a registered dietitian for over 17 years and discovered several years ago that every thing she learned in school was wrong and the nutrition advice we dispense in this country actually causes heart disease, cancer, diabetes and obesity. She is now dedicating her life to getting the truth out so people can live a truly healthy life. She is founder of Find Your Weigh online at findyourweigh.com.
The Center for Modeling Optimal Outcomes® LLC, a New Jersey based think tank, has developed a new modeling technique for homeostasis that it believes shows a possible cause for autism.
The model appears to show that Autism Spectrum Disorders are triggered by disruptions in the homeostatic relationship of several variables:
“The Center’s Life Sciences group was able to formulate a scientifically verifiable model for the highly probable causal path of autism. Through the application of their model, it became apparent that autism is an outcome of several variables that, when the homeostatic relationship of each one is disrupted, a “perfect storm” scenario results in autism. The application of the model identified several of the variables that account for why boys have a 4 to 1 ratio of instances over girls as well as why not every boy is affected.
While the scientific community will have to validate The Center’s findings, the model for assessing homeostatic relationships indicates the “trigger” behind autism is an imbalance between a pair of amino acid neurotransmitters; glutamate and glycine.
According to The Center’s founder, William McFaul, a retired business person and not a member of the scientific community, “Because of its universal applicability, our Life Sciences group has already used the model as a tool to identify highly probable causal paths for several illnesses and disease entities. Autism was one of most difficult illnesses The Center had attempted to analyze. If it hadn’t been for so many parents insisting that vaccines were responsible for the condition, we might never have found the fact that the stabilizer in MMR and a few other vaccines is hydrolyzed gelatin; a substance that is approximately 21% glycine. It appears that, based on readily verifiable science, the use of that form of glycine triggers an imbalance between the amino acid neurotransmitters responsible for the absorption rate of certain classes of cells throughout the body. It is that wide-spread disruption that apparently results in the systemic problems that encompass the mind and the body characterized in today’s ‘classic’ autism.” He also added, “The use of our model indicates each of the disorders within Autism Spectrum Disorder (ASD) is attributable to different disruptions in homeostasis. We look forward to sharing our findings relative to each disorder with the scientific community.”
Of course the implications of the model are profound. Vaccine researchers and pharmaceutical companies will bristle at the mere suggestion that core vaccine ingredients like MSG and glycine are dangerous. Government regulators at the FDA, CDC and NIH will realize that they have failed adaquately protect the public so will likely try to remain in denial about this. Time will tell if the model can survive scientific scrutinty and produce useful results for researchers. If it persists it may well revolutionize medicine and nutrition.
Kevin Brown
Sadiqua Hamdan
Annette Presley
Debbie Wysocki
Paul Ericson
Maureen Diaz
Janet Demeter
Liz Reitzig
Julie Burns
Jenny Westerkamp, RD
Lauren Snyder Grosz
Kaayla T. Daniel, PhD, CCN
let'spoon
Morley Robbins
Janet Stuck, ND, CNC, MH, CNHP
John Chisholm
Dr. Richard Walicki
Jimmy Moore
