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When one is committed to eating a healthy diet, one of the biggest obstacles tends to be what to eat while away from home. For many this is a time when they simply give up and give in. But this has not been an option for my family or myself, and so we have found ways to manage healthy eating habits even while away from home.
My strategy begins with a little kit which I carry with me in my purse at all times. It consists of small packets of Celtic Sea Salt, stevia, and herbal tea bags. These things at least give me a healthy way to flavor my food and something good to drink. But if I will be lunching at a restaurant or a friends house, I always carry a small, soft bodied cooler along with me. Its contents consist of a glass bottle filled with fresh, unprocessed milk (with or without added cream), a small jar filled with homemade ketchup, and another bottle with my salad dressing, again home made. I also tuck in a little sauerkraut to aid my digestion. When my family will be with me I simply increase the amounts and sizes of containers.
When eating at a restaurant, try to find one that serves real food, rather than processed. Order steaks or burgers (without the bun), grilled or roasted chicken, seafood, etc. Forgo the french fries and onion rings which are loaded with very unhealthy fats! With your own salad dressing you should be able to choose a decent salad such as Cobb, grilled chicken or Steak. You’ll already have your beverage along, so washing food down won’t be an issue either
Relax and enjoy your friends when you’re done, sipping on a cup of tea and perhaps enjoy the panacotta which you thoughtfully prepared ahead of time and tucked into your “Tool Kit”. Your companions may be eating cake or ice cream, but you will be happy knowing that not only has your meal been tasty and good, it has not caused you any harm!
When we travel there is always a cooler filled with fresh milk & cream, eggs, butter, and frozen pastured meats (to prepare either over a grill or to share with a host family). A large block of cheese is always packed, and again sauerkraut. I will hard boil enough eggs and slice up sufficient cheese to have for a quick meal on the road, along with kraut or pickles, and perhaps some hard bologna or other preserved, but nitrate-free meat. Sourdough bread can be packed for sandwiches as well, or may be sliced very thin, browned in the oven, and used as crackers for pate or cream cheese spreads for a delicious meal. And don’t forget that a hearty salad can be mixed and put in a covered container, on ice, to be served on paper plates. Separate some of the more wet ingredients, such as tomatoes or avocados (with lemon juice to prevent browning), in their own containers to be added when you’re ready.
Additionally, I always try to line up places to purchase fresh foods before we leave for a trip. Using the Weston A Price website, RealMilk.comand the network of chapters world wide, I am usually able to find just what I need, no matter where we are!
I hope you will make a Tool Kit for yourself using some of these ideas; you’ll be healthier and happier for doing so!
Maureen Diaz is a stay-at-home mom, certified Liberation Wellness Educator & Nutritionist, and a Weston A Price Foundation chapter leader. She has also produced several DVD’s which teach conscientious cooks how to prepare nutrient-dense meals for their families. For more information, contact Maureen at mamasfollies@gmail.com and watch for her website, www.nourishingtraditionalcook.comwhich is currently under construction.
Since The Whole Soy Story came out in Spring 2005 , hundreds of allergic people have told me that they live lives of angry desperation.
Trips to the supermarket or health food store mean hours of poring over food labels and finding little or nothing to eat. Making matters worse, many react to soy dust in the bulk bins and/or smells in the cleaning product and cosmetic aisles. Some of these people use up tremendous amounts of energy venting in letters to the FDA and/or to food manufacturers. Their entire lives revolve around fear of soy and the frustration of trying to completely avoid it. What they want is the government to outlaw soy so they can be happy again.
WHY AVOIDANCE ISN’T ENOUGH
The mistake most people make is to put all their energy into avoiding soy. Vigilance is essential, of course, especially for those who might go into anaphylactic shock. But the downside is an increasingly limited diet that can precipitate additional food allergies. Think how many soy allergies develop in the first place. A baby, child or adult reacts to commercial dairy products only to be switched to soy infant formula or soy milk. Or parents of an autistic child will go on a gluten-free and casein-free diet and end up using soy flours, soy protein and soy milk. The overuse, of soy then leads to soy-related digestive disorders, allergies, thyroid damage and other health problems. Every week I get letters from people wanting “protein powers,” “energy bars” and other convenience foods free of whey and soy protein. The food industry’s latest answer is pea protein, but people who take pea protein every day will likely develop allergies or sensitivities to it as well. In any case, 100 percent soy avoidance is well nigh impossible.
A better solution is to reduce – or even eliminate – the sensitivity and reactivity. This is not always easy, but is possible using the combination of right diet and high-quality soy-free supplements. To get started, here’s four tips.
TIP # 1: IF IT HAS A LABEL, DON’T BUY IT!
Live by this rule and you’ll eliminate the frustration of poring over food labels at supermarkets. Trying to find readymade food products without any soy or other bad ingredients is why people with allergies think there’s nothing they can eat. With the time saved, put your energy into preparing real foods, whole foods and slow foods. Eat a variety of them. This is the best way to avoid soy and will give your body the nourishment it needs for soy recovery.
TIP #2: BONE UP
People with allergies and food sensitivities almost always suffer from impaired digestion and a “leaky gut.” Heal both with homemade bone broths rich in gelatin, cartilage and collagen. (Canned, packaged, restaurant or deli soups won’t do the trick as they are almost never made properly.) Directions are in Nourishing Traditions and Eat Fat/Lose Fat. Both books contain recipes but feel free to use any of your old favorite soup or stew recipes after including the three key ingredients of bones, water and vinegar. Chicken, turkey, lamb, beef and fish broths are all good. In addition to making homemade soups and stews, use bone broth as the liquid when cooking rice and other grains to improve nutritional content and digestibility. Bone broths provides good levels of absorbable calcium for people who cannot tolerate dairy, even raw dairy.
TIP #3: SUPPORT YOURSELF WITH COCONUT
The number one question I hear from readers is, “I can’t drink milk so what do you recommend instead of soy milk?” Most people choose rice milk, a beverage that is high in sugar and low in nutritional value. The best non-dairy, soyfree alternative is a homemade coconut tonic made with coconut milk (full fat, not “lite”), water, dolomite, vanilla and a little maple syrup or stevia for a sweetener. Thanks to the dolomite, it’s rich in calcium and magnesium. The recipe is in Eat Fat/Lose Fat on page 220 and I’ve posted it under the FAQs section of my website www.soyfreesolutions.com. Use coconut oil liberally as well. Coconut supports the immune system, always a weakness of people with allergies. That said, many people who cannot tolerate supermarket or health food store brands of milk, thrive on raw milk from pastured cows. For information on safety and availablity, visit www.realmilk.com.
TIP #4: BRING IN THE WEE BEASTIES
Improve your intestinal flora and fauna with unpasteurized cultured vegetables, kombucha and other fermented foods and beverages. Problem is that few people do it. Those who get past the taste often give up after experiencing uncomfortable detoxification reactions such as bowel upsets, headaches and flu symptoms. This can be minimized by going slowly but surely. In addition, I recommend working with a health professional who does laboratory testing and can recommend a high-quality probiotic, customized digestive and metabolic enzymes and other gut-healing supplements. Enzymes are critical because allergy sufferers produce insufficient amounts of pancreatic enzymes needed for adequate digestion of protein, fats and carbohydrates. Enzymes are not only needed to break down the proteins that would otherwise incite allergic reactions but to block the allergic reactions themselves. Furthermore, enzymes boost immune system function by promoting the growth of healthy intestinal flora. While healing can sometimes be accomplished with diet alone, most people need time to implement a full-tilt Nourishing Traditions diet. The right combination of diet and supplements can greatly speed the way.
Kaayla T. Daniel, PhD, CCN, is The Naughty NutritionistTM because of her ability to outrageously and humorously debunk nutritional myths. A popular guest on radio and television, she has appeared on The Dr Oz Show, ABC’s View from the Bay, NPR’s People’s Pharmacy and numerous other shows. Her own radio show, “Naughty Nutrition with Dr. Kaayla Daniel,” launched recently on World of Women (WOW) Radio. Dr Daniel is the author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food, a popular speaker at Wise Traditions and other conferences, a Board Member of the Weston A. Price Foundation and recipient of its 2005 Integrity in Science Award. Her website is www.naughtynutritionist.com and she can be reached at Kaayla@DrKaaylaDaniel.com.
An important food safety bill is in front of the Senate right now. Bill S.510 could potentially affect the local food system and threaten small farms from standard operating procedures. Fresh is a documentary thatasks the viewer to consider everything that goes into the foods we consume- from farm to table. The film educated the legislators on the benefits of the local and sustainable food system which potentially could be put at risk by the S510 bill. Fresh producer Ana Sophia Joanes and celebrity farmer Joel Salatin(Food Inc, Fresh, Omnivores Dilemma) were in attendance and introduced the movie. They also educated the attendees on the topmost importance of preserving our precious sustainable agriculture system. This was very important work done by the Fresh team, which has seemed to have really moved to the forefront of the organic and sustainable food movement.
How many friends and family have turned up lately with a diagnosis of “Celiacs Disease” or “Gluten Intolerance”? Perhaps you’ve been given this diagnosis yourself? It seems like nearly everyone these days has a problem with this mysterious food component (found in wheat, spelt, emmert, rye, barley, kamut, and a close cousin in oats) in spite of the fact that people have consumed grains for thousands of years. What’s up with that?!
Well, there are a variety of reasons to explain this (historically) sudden food sensitivity. Let’s explore a few.
First, we are not typically consuming the same grains as we were, say, 100 years ago. Our modern grains are hybridized, sterilized, and modernized in ways that grain has never been before. The amino acid profile of a modern grain of wheat, for example, is very different from its predecessors such as spelt, emmert, and other ancient grains. Then there are the new-fangled GMO’s, with all their inherent dangers. But this alone does not explain the problem.
Several things which explain much of our gluten woes are simply our methods of harvesting, storing, and preparing our grains. In times-gone-by grains were “weathered” in the field before harvesting, exposing the ripened kernels to the morning dew and the warmth of the sun. This, coupled with old-time methods of fermenting flour into various types of breads or other grain-based dishes, had a unique effect: it neutralized several “anti-nutrients” such as phytic acid (which is very irritating to the lining of the gut, and blocks mineral absorption) and enzyme inhibitors (which neutralize some of the digestive enzymes needed to break down the foods we eat). Additionally these grains had formerly been stored in clay or wooden vessels, but are now stored in huge concrete or steel silos- the perfect environment for fungus and mold to proliferate!
But there are still more reasons why gluten, and grains in general, have become problematic: we have severely damaged our guts, usually without even realizing it! We deprive the digestive tract of much needed beneficial organisms because we have replaced old-fashioned food preservation and preparation methods with faster, easier, more “modern” ways. The most modern methods are not always the best, are they? Gone are the enzyme and beneficial organism-rich foods of the past such as naturally fermented sauerkraut and pickles, whole yogurt, kefir, and more. These have been replaced with sugar and vinegar-laden, pasteurized versions of their former selves. Adding to that we take a wide variety of pharmaceuticals, from vaccinations to antibiotics and more, which all have a deleterious effect upon the gut. How can the limited amount of good gut flora which we are starting with survive such an onslaught?
A child receives his perfect food!
But it gets worse. Even from infancy we are harming our wee ones’ digestive health. Babes are born all over the world today via Caesarean Section, which robs the infant of the (usually) healthy flora of the birth canal meant for the emerging infant to ingest during the birth process. Next we replace God’s perfect food, breast milk, with manufactured infant formula.
And then we introduce solid foods in the form of “baby cereal”, to an infant who does not yet possess the enzymes to digest this type of carbohydrate! The particular enzyme, amylase, is amongst the last enzymes the pancreas manufactures and excretes, somewhere between about 18-24 months. Thus, feeding your infant any form of cereal in the early months creates a problem for the digestive system, which must react to substances which it is not yet ready to handle.
It is interesting to note that in some of the primitive cultures which Dr. Weston A Price observed, mothers would chew foods, including meats, and expel it from their mouth in pre-digested form for their infants to eat. I practiced this with several of my babies, much to the chagrin of their elder siblings
So perhaps now you can understand why we have so many problems with gluten all of which affect every aspect of our health, both mentally and physically. A damaged gut is a very serious problem!*
But all is not lost; the gut can be healed! A healing regime would include plenty of nourishing bone broth, healthy fats, fermented foods, and a few supplemental nutrients such as fermented cod liver oil. You can find out more by exploring the GAPS website, and learn how to prepare nutritious and delicious allergen-free foods by watching my own 2 DVD set, a Beyond-the-Basics Traditional Food Preparation video which may be ordered directly from me; contact me via email at: mamasfollies@gmail.com for more information.
*It bears noting that not all gluten issues show up on a laboratory test; the best way to know for sure if you are gluten sensitve is simply to go off all gluten-containing foods for 30 days. See how you feel, what changes with your health. Then add it back in for a few days or a week, and observe what happens.
Maureen Diaz is a stay-at-home mom, certified Liberation Wellness Educator & Nutritionist, and a Weston A Price Foundation chapter leader. She has also produced several DVD’s which teach conscientious cooks how to prepare nutrient-dense meals for their families. For more information, contact Maureen at mamasfollies@gmail.com and visit her website, www.nourishingtraditionalcook.com.
The health of your gums is a sensitive barometer for the current trend in your overall bodily health.
That’s because the individual cells in the mouth are among the quickest to be replaced and have extremely short lifetimes compared to other types of cells.
A cell in the pancreas is replaced after about a year. The entire skeleton is replaced approximately every ten years; a muscle cell around the ribs lasts an average of 15 years. The cells of the gut are replaced at a 16-year average (except for the gut’s lining, which replaces quickly, like the soft-tissue mouth cells). Over a lifetime, only about half of the heart cells will have been replaced with new cells, contrary to popular misconception. And many if not all of the cells of the cerebral cortex last a person their whole life. In contrast, the lifespan of a healthy gum cell typically ranges from only two to seven days, and is usually replaced in four or five days.
Because so many cells are being replaced so rapidly in the gums, any change in the factors that affect the health of tissue shows up quickly there. These factors can include toxins, radiation, and infection, but the most prevalent factor is the availability of resources in the body to build these new cells, i.e., the quality of the nutrition that has been absorbed from our food. It’s this short-term sensitivity that allowed Dr. Weston A. Price to perceive the clear correlation between whole, unprocessed, full-fat foods and correspondingly robust health on the one hand, and on the other hand between denatured, processed foods and poor health.
The mouth is not only a good indicator of our current health trend, but contains a lasting record of past oral health, by the presence or absence of cavities, whether currently active or long dormant. Once a human adult tooth has been grown, it’s not growing any more, so any past episode of dental caries leaves behind either an unfilled indentation or a dentist’s filling.
I don’t know whether it was by genius or stroke of luck that Dr. Price set out to study isolated populations with excellent oral health. But from his studies he was able to notice the correlations among a healthy oral history, vigorous bodily health, and a nutritious diet. And he further discovered that all these people with good oral and bodily health shared the same dietary principles, the same ancient “primitive” diets followed since Neolithic times and passed down in cultural traditions. And interestingly, even the remains of ancient people show that they had excellent teeth.
A person with evidence of being cavity-free for decades was someone who not only grew several gum-cell-generations of healthy gum tissue during that time, but also benefited from a steady accumulation of healthy slow-replacement cells in organs throughout their body, resulting in a high level of overall bodily health.
The typical calorie-rich but nutrient-poor diet of modern society leads directly to an uncontrolled population explosion of otherwise tame digestive bacterial flora, and this initiates gum infection. Unchecked gum infections are usually the forerunners to tooth decay, and correspondingly “dental caries are likely to be accompanied by periodontal disease with further reaching complications” (from the introduction to Dr. Price’s book, “Nutrition and Physical Degeneration”).
When the first few denatured foods, such as refined sugar and white flour, were added to the world’s diet, the gums and teeth reacted quickly. Dr. Price found numerous examples of this effect in the form of siblings who had dramatically different oral health, because one brother started eating white flour and sweets and lost numerous teeth, while the other continued to eat only traditional foods and had pristine teeth and gums.
But it was later, after the wholesale displacement of natural, pasture-raised and full-fat foods by technologically denatured and artificial foods, that we saw the rapid rise of modern chronic diseases. It has now become normal that after reaching an age of four or five decades spent eating a conventional diet of fake foods, a significant proportion of the population starts being diagnosed with chronic diseases in the slow reacting organs, such as heart disease and cancers.
And of course, gum disease has become the norm, and most people carry in their mouth a memorialized history of poor oral health, in the form of fillings, crowns, implants and root canals. There is a common misconception that cavities and gum disease only come from the topical application of refined carbohydrates, such as sugar and refined flour, to the surfaces and margins of the teeth and gums. But the deprivation that comes from nutrient-poor foods is all that’s needed. Dr. Price did some experiments in which he fed to rabbits a significant portion of their diet as sugar through a tube, so that it wouldn’t even touch their teeth, and they still developed dental caries.
There is no substitute for truly healthful nutrition, even in oral health. It’s not progress to eat denatured foods and then apply sophisticated chemicals to the teeth to suppress the most acute symptoms that would naturally ensue. The answer to tooth sensitivity from receding gums or deepening gum pockets is not to use toothpaste that’s formulated to coat the teeth with a desensitizing film, so you won’t feel the ongoing deterioration. Since gum disease is painless most of the time, the strategy of coupling poor diet with cutting edge oral products could lead to serious problems by the time trouble is first noticed.
It’s better to learn to eat right and brush with just plain pure water, than to eat conventionally and use the most advanced toothpaste and oral care products. A little localized support in a formula of natural tooth cleansers and beneficial herbs can be a helpful boost while on the road back to robust overall health. But it can also be very helpful to use the health of your gums and teeth as a barometer of your current overall health trend, and to follow a truly healthful diet with increased diligence whenever your barometer starts to indicate any sign of vulnerability.
John Chisholm is co-owner of a small company that makes Good-Gums, a toothpaste-replacement that supports the body’s ability to heal its gums. When WAPF Chapter Leaders started carrying Good-Gums, John started learning and practicing Weston A. Price dietary principles, as lucidly explained by Kevin Brown’s Liberation Wellness. Already a regular exerciser and feeling pretty healthy, John didn’t anticipate how well his body would further respond to unprocessed, full-fat, pasture-raised foods.
*Pasture Walk begins promptly at 6:00 pm
Potluck Supper at 7:00 pm*
*River Birch Micro Farm
19 Forman Avenue
Monroe Township, New Jersey 08831*
Pasture walk will demonstrate rotation of chickens over fresh
pasture; an update on plans for a family cow, and display of organic
production/harvest of fresh fruits and vegetables.
Strawberries and Asparagus are in season and available free during tour
for all to enjoy.
Pasture raised eggs from organic soy free feed available for purchase.
*Anyone interested in traditional foods welcome!!*
As we head into the last several weeks of Spring, farmer’s markets are returning with delicate green herbs and lovely veggies. This can be a busy time of the year for people as school is finishing up, so here is a recipe for a quick, Spring soup sure to please the family.
Remember that if you prepare homemade bone broth, the healing properties are only as good as the quality of the animal.
Ingredients:
5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
4 cups chopped leeks (white and pale green parts only; about 4 large)
1/4 cup olive oil
6 cups (or more) chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
Creme Fraiche
Preparation
Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets. Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata. Ladle soup into bowls. Sprinkle with gremolata, a couple dollops of Creme Fraiche and serve.
Through his prepared food business, Jamie is bringing Real Foods to people through personal chef services, event catering, prepared meals, and Farmer’s Market participation. He is a ServSafe certified Chef, and a member of Slow Food USA and The Weston A. Price Foundation.
While others’ attention has been focused upon the House and Senate Financial Reform legislation, the National Health Federation has actively been following not only this legislation but S.510, the so-called Durbin “Food Safety” bill and Senate floor action, as well.
Federal Control of Our Food Supply
As readers will recall, S.510 will require registration of all food facilities, including manufacturers, processors, packers and storage facilities. Any such facility that introduces food into interstate commerce without being registered and having paid the mandatory registration fee would be subject to penalties for marketing misbranded food. Registered facilities must also implement hazard analysis, risk-based preventive controls, and food-safety plans. For large commercial operations and Agribusiness with their retained professional staffs of attorneys and accountants, these additional costs will be barely noticed; but for small farms and small operations, these regulatory requirements will be oppressively burdensome, even fatal.
In essence, this bill proposes total Federal government control over and tracking of food production, distribution, and sales supposedly to ensure “food safety” but which powers in fact would be unconstitutional and unnecessary. Under S.510, the Food and Drug Administration (FDA) would empower the government to regulate food production at all levels, up and down the chain of production. For violations, the bill provides for criminal prosecution for producers, manufacturers, and distributors who fail to comply with the new laws, and punitive property seizures and large fines for each offense upon conviction. And S.510’s “science-based” approach tracks that found in Codex food guidelines.
BPA to the Rescue
The Senate, under the direction of Majority Leader Harry Reid (D-NV) and Dick Durbin, the best known of the anti-health-freedom and dietary-supplement “axis of evil” leadership of the Democratic-controlled Congress, have had to delay full Senate consideration of S.510, again, until mid-June.
In the most recent developments on S.510, on May 18th, Senator Diane Feinstein (D-CA) held a press conference with representatives from U.S. PIRG (Public Interest Research Group), a Ralph Nader group, and announced that despite food-industry opposition, she plans to offer an amendment to S.510 that would immediately ban the use of Bisphenol A (BPA) in beverage and food containers.
BPA is often used as a liner in cans for foods and other items, as well as in plastics. It has come under scrutiny in recent years for possible health dangers. A study conducted by PIRG found small levels of BPA in 46 of 50 grocery store cans. The results suggest that BPA, a xenoestrogen, can migrate from can linings into food, causing disruption of the endocrine system in humans and possible fertility problems. While some are convinced that BPA levels are within safety limits, the NHF’s position is that one cannot consider synthetic contaminants such as BPA in isolation; with all of the xenoestrogens that humans (and animals) are exposed to from hundreds, if not thousands, of different sources, the cumulative and interactive effect of all of these xenoestrogens is devastating. The incontrovertible fact remains that human fertility is dropping in developed countries and it is not without man-made causes.
Since the Feinstein announcement, the Can Manufacturers Institute, the American Chemistry Council, North American Metal Packaging Alliance, and Grocery Manufacturers Association have communicated to Senators that if Feinstein does introduce her amendment, then they will collectively withdraw their support for S.510. This, of course, gives Senator Dick Durbin, a passage headache. In addition, Congressman Henry Waxman has sent a letter to the FDA querying the role of a small number of industry-sponsored studies that may have played a role in influencing the FDA decision last year to conduct a more extensive study before considering a ban on the use of BPA.
And Another Delay
In addition, following the May 20th Senate Democratic Caucus meeting, Senator Byron Dorgan, the retiring Democratic Senator from North Dakota, informed his colleagues that he will offer his foreign-country prescription drug re-importation bill to S.510 as an amendment. Of course, once again, the big pharmaceutical companies are opposed to Dorgan doing this, while the NHF has supported foreign-drug re-importation as a means to increase competition and lower drug prices. After all, many of these “foreign” drugs come from the same factories in Puerto Rico as those shipped directly to the Mainland U.S.!
This also gives Senator Dick Durbin another Senate legislative hurdle to overcome in order to gain final Senate passage of S.510. In any event, a House-Senate conference committee awaits any Senate final passage.
All of these developments certainly slow things down and gum up the works with Senate passage of this bill. The Senate will now not get to S.510 before the Memorial Day recess, and maybe not even until mid-June.
The NHF is opposed to passage of S.510 because: (1) it is absolutely unconstitutional; (2) it will not remedy the “food safety” problem it is ostensibly intended to address; and (3) it expands the arbitrary power and authority of the FDA in particular and the Federal government in general. It is a recipe for disaster that will make our food supply less safe, not safer. Moreover, it will lead to the eventual extinction of the big Agribusinesses’ competition – the small- and medium-sized farms; but then this is part of the plan as well made by these huge corporations and their bought-and-paid-for buddies on Capitol Hill who pass coercive laws limiting our free choices so that, in the end, we will only be able to buy the trash food sold by Agribusiness.
More than ever, continue expressing your opposition to S.510.
As the oldest and best-respected health-freedom group on Capitol Hill, the NHF continues to be the credible source of objective assessment of, and proactive actions on, Congressional legislation and FDA matters that have material impact upon our freedom-of-health choices and access to dietary supplements and nutritional foods.
National Health Federation: Established in 1955, the National Health Federation is a consumer-education, health-freedom organization working to protect individuals’ rights to choose to consume healthy food, take supplements and use alternative therapies without unnecessary government restrictions. The NHF is the only such organization with recognized observer-delegate status at Codex meetings. www.thenhf.com
Kevin Brown
Sadiqua Hamdan
Debbie Wysocki
Paul Ericson
Maureen Diaz
Janet Demeter
Liz Reitzig
Lauren Snyder Grosz
Kaayla T. Daniel, PhD, CCN
let'spoon
Morley Robbins
Janet Stuck, ND, CNC, MH, CNHP, CWE, LE
John Chisholm
Dr. Richard Walicki
Nicole Rice
Margie King
emotionalyoga
truthinthepublicinterest
Beck Anderson, RYT 200
Jimmy Moore
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Relax and enjoy your friends when you’re done, sipping on a cup of tea and perhaps enjoy the panacotta which you thoughtfully prepared ahead of time and tucked into your “Tool Kit”. Your companions may be eating cake or ice cream, but you will be happy knowing that not only has your meal been tasty and good, it has not caused you any harm!
mean hours of poring over food labels and finding little or nothing to eat. Making matters worse, many react to soy dust in the bulk bins and/or smells in the cleaning product and cosmetic aisles. Some of these people use up tremendous amounts of energy venting in letters to the FDA and/or to food manufacturers. Their entire lives revolve around fear of soy and the frustration of trying to completely avoid it. What they want is the government to outlaw soy so they can be happy again.![Joel Salatin (Fresh, Food Inc), Liz Reitzig, ana Sophia joanes (Director, Fresh) [Photo: JEarle]](http://media.washtimes.com/media/community/uploads/salatin-fresh-600.jpg "Joel Salatin (Fresh, Food Inc), Liz Reitzig, ana Sophia joanes (Director, Fresh) [Photo: JEarle]")
