Postings by Sally

[Guest guest]

I've been browsing www.onibasu.com for postings by Sally in the WAPF Chapter

Leaders Group. Here are some I thought were interesting, so I thought you all

might find them interesting too.

-------------------------------

26 Mar 2005

I can't emphasize enough that our diet is not a high protein diet--it is a

moderate protein diet and can even be a low protein diet. The important thing is

to get the fats/fat-soluble activators and all the nutrients the body needs. Too

much protein depletes vitamin A and I think this is the reason that people

trying our way of eating (but just making it a " little better " by eating more

protein and less fat) get in trouble. Sally

3 Apr 2005

This is why it is so great to have the high-vitamin cod liver oil. You can get

adequate A and D from this oil without overdoing on the PUFA. Sally

10 Apr 2005

Once again, this is why the high dose CLO is so great--you can get the high

amounts of A and D without taking in much PUFA. And some PUFA is necessary, esp

the long-chain ones of CLO. Also, the healthy body has many mechanisms to

protect you from oxidation of small amounts of PUFA (saturated fats are one).

After all, they are found built into the cell membranes (and carrying out

important roles) all over the body. Sally

10 Apr 2005

If one is using Echinacea one also must take plenty of vitamin C. Echinacea is a

catalyst for the body to utilize vitamin C and if you take Echinacea without

vitamin C in the long run it will deplete your bodies vitamin C stores and the

expected immune system enhancing ability of Echinacea will actually work in an

opposite direction. It will weaken your immune system.

12 Apr 2005

I think you will really be interested in the talk to be given by Dr.

at our upcoming conference. In his treatment for cancer patients, he

has about 17 different diets depending on the patient. Some are like Ron's diet,

almost exclusively animal foods. Some are big on raw vegetable juices (a diet

that makes me say Ugh!) and some have a lot of grains and cooked food. He has a

very good track record with cancer patients so he must be

doing something right.

By the way, every single patient he gets has to eat raw liver, no matter what

kind of diet he puts them on. Sally

28 Apr 2005

Perhaps the populations Price studied had excellent immunity to the diseases

that had been around a long time. But maybe if a new disease arose or crossed

from

humans to animals, many of them would have succumbed--although those who

survived would be even hardier.

Actually, I have another theory. The native diet would have been one very easy

to digest (all natural, lots of fat-soluble vitamins, and lots of fermented

foods, also broth) so that the body would have been able to put all the energy

and materials into creating the most magnificant body, strong dental arches,

keen eyesight, stamina, etc. I imagine that the pancreas and liver of these

people would have been relatively small as there were no stresses on these

organs.

Even a small degradation of the diet, with the contact with the white man's food

and alcohol, would have been catastrophic for the native Americans who would not

have had the liver and pancreatic capacity to cope. Whereas if you begin your

life on the western diet, the body will try to compensate by making a larger

pancreas and liver but won't be able to put as much into building a strong body

with wide dental arches. So, while a small amount of processed food is not as

devasting to us, we pay the price in reduced strength, narrow faces, etc. Sally

30 Apr 2005

Actually many of the Native American tribes were devastated by white man's

diseases before they even saw a white man. The Northwest Coast Native Americans

had death rates as high as 90% from a single native contact with a white man.

The diseases then spread inland with interaction among tribes. A book entitled

" The Spirit of Pestilence " (don't remember the author) details the events. It

seems unlikely that dietary changes could have played a major

role.

I was just reading a book about the plague in 1348. By 1400, it had killed half

of Europe. The plague probably came from China from rats in boats and it always

started in a sea port and then moved inland. But the important point is that the

year 1348 was extremely wet and cloudy, it just rained and rained, and several

more years like that followed. Were the people (and animals) suffering from

vitamin D deficiency? Sally

10 May 2005

[Does freezing milk kill the enzymes?]

No! Lee Dexter is emphatic about this. So fine to freeze your raw milk. Sally

29 May 2005

I really have to weigh in here. I believe that the fact that all primitive

societies took the trouble to cook their food (even the Eskimos and even people

in the Tropics) means that we should eat some of our food cooked. We have had

many, many people recover from serious health issues on our diet that included

cooked food. Dr in New York has had patients who got very sick on raw

food--just could not digest them--but recovered from cancer on a diet of

exclusively cooked food.

Cooking does destroy some nutrients and enzymes, but it liberates others.

Cooking vegetables makes the minerals more available and neutralizes

antinutrients (In a letter to his nieces and nephews, Dr. Price was emphatic

that we should eat most of our vegetables cooked); ditto with grains. Gentle

cooking of meat helps unfold the tightly bound proteins of meat (which is

muscle) and makes the proteins more available. For this reason, one of the

dangers of the Aajonus diet longterm is protein deficiency (also mineral

deficiencies with all those high-oxalate vegetable juices.)

The foods we generally cook are not high in enzymes to begin with. And when we

eat fermented foods (what I call super-raw foods) we more than compensate for

the small loss of enzymes.

And what is wrong with foods being comforting? A bowl of creamy soup has a

fantastic effect on the emotions and the soul. The human body was designed to

feel pleasure and I believe that to be completely healthy--physically,

spiritually and emotionally--we need to recieve pleasure from everything we

do--from our food, our work, our hobbies and our relationships. Of course, at

the same time, we need to learn to not to be indulgent and to respect the same

needs in

others.

Finally, except in cases of severe illness (and I know that some of you have

been in this category) I think it is important not to have a diet that is too

extreme nor one that separates you from the rest of mankind. This is especially

important when you are raising children--they will want to have friends over and

not have mom serve food that is too weird. This is the great challenge in

raising children--to provide a very nutritious diet but also to allow your

children to be a part of the world.

Sally

1 Jun 2005

But I DO think it is important to emphasize that not all food should be raw.

Some people get a false idea of what we are about and start doing everything raw

and really get into trouble--not so much with the raw meats, but with the raw

veggies, raw grains and even raw egg whites.

Another false idea they get is that the diet is necessarily low-carb. I know, I

know that many of us (me included) restrict carbs to avoid weight gain, but

quite a number of the groups Price studies had lots of carbs in the diet--its

just that they were prepared differently that what we do today.

The basis of our diet is nutrient-maximization. Soaking and then cooking grains

maximizes the nutrients avaiable. Cooking bones liberates the minerals. Cooking

most vegetables liberates nutrients and increases assimilation.

As for the animal foods, whether you eat them raw or cooked, the most important

thing is to be getting the fat-soluble activators. Then secondly would be to get

some raw animal food for B6.

Sally

6 Jun 2005

[The question arose what to do with the chicken fat from stock that has been

simmering for 24 hours.]

This is a question that has bothered me. I know that the Jewish people cook in

chicken fat, but it seems to me unwise, given the high content of

polyunsaturated fatty acids. ( says that duck and goose fat is actually

preferred, but they could not always get these more expensive fats.) Yet I love

to eat crispy chicken skin. The fat that comes to the top of the stock looks so

unappetizing that I just throw it away. Sally

12 Jun 2005

[Hi Sally, what you're saying here isn't something I've ever heard before. Have

actual studies been done showing protein deficiency in a long term Aajonus diet?

How about mineral deficiencies from drinking vegetable juices?]

No, I don't have any studies on this--wish I did. But there is plenty in the

literature about the blockers in raw vegetables. Would be interesting to test

someone who has been on Aajonus for awhile to see if there are any amino acid

deficiencies. I think that--just guessing here--if you were relying on raw

muscle meats, then the deficiencies in protein woudl eventually show up, but if

you were eating raw liver or other organ meats, then you would not have the

protein deficiencies. Sally

16 Jun 2005

Sprouting soy does not get rid of the anti-nutrients. IN Asia, they do not

consume sprouted soy, they consume sprouted mung beans. And for sure, the folks

eating Exekiel's bread never ate soy, sprouted or unsprouted. Sally

10 Jul 2005

[i just read the latest from Mercola.com about the dangers of potato chips and

he lists Kettle Chips as one of the most dangerous with high levels of a cancer

causing agent. I have been buying Kettle chips since they were listed in the

WAPT shopping guide and I had always heard they were some of the better quality.

It seems like every time we use something it later becomes deadly. Does anyone

have any more info on this? It's tough telling the kids that the new snacks that

they now like are now bad for them and they can't eat them anymore.]

Looks like we'll have to take them out of the shopping guide. . . sigh. Sally

15 Jul 2005

I take azomite myself, it is a good inexpensive mineral supplement. However,

because [Eat Fat, Lose Fat] was a mainstream book (that had to be vetted by

Penguin's

lawyers) and because azomite has not been approved for human consumption, I left

it

out. Sally

15 Aug 2005

I get so many questions on pork. REcently I asked someone who does live blood

cell analysis if he saw bad chances in the blood after people ate pork, and he

said, yes, the changes were notable. However, look at how many long-lived people

eat pork.

Personally, I cannot stand a pork chop--so dry, no marbling. But I love raw

prociotto (sp?) with all the fat. And if I marinate the pork in vinegar before

cooking, then I like it. Sally

10 Sep 2005

I got a call yesterday from Betsy Prior, the kombucha mushroom lady. She tells

me that kombucha should NOT be stored in stainless steel--which unfortunately I

have been recommending in Nourishing Traditions. The makers of a brand of

stainless steel told her that the kombucha can leach chromium and it becomes

poisonous (not merely toxic but poisonous.) I am making a correction in NT and

we will have something in the magazine and on the website, but I wanted to get

the word out to you. You should only store kombucha in glass

This raises more questions of course. What happens when you cook in stainless

steel?

Sally

28 Sep 2005

Seaweeds contain long chain sugars (or maybe starche, I forget which) that are

very difficult to break down for some people. This is what carageenan is. Sally