Nature Knows - Natural Nootropics

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Traditional peoples who consumed large animals did not ignore the marrow hidden away in the bones; in fact, they valued the marrow as an extremely nutritious food.

Weston A. Price provides us with a good example in his book Nutrition and Physical Degeneration : “For the Indians living inside the Rocky Mountain Range in the far North of Canada, the successful nutrition for nine months of the year was largely limited to wild game, chiefly moose and caribou. During the summer months the Indians were able to use growing plants. During the winter some use was made of bark and buds of trees. I found the Indians putting great emphasis upon the eating of the organs of the animals, including the wall of parts of the digestive tract. Much of the muscle meat of the animals was fed to the dogs. It is important that skeletons are rarely found where large game animals have been slaughtered by the Indians of the North. The skeletal remains are found as piles of finely broken bone chips or splinters that have been cracked up to obtain as much as possible of the marrow and nutritive qualities of the bones. These Indians obtain their fat-soluble vitamins and also most of their minerals from the organs of the animals. An important part of the nutrition of the children consisted in various preparations of bone marrow, both as a substitute for milk and as a special dietary ration.” Read more about bone marrow in our article on the topic. We previously published another variation of this recipe provided to us by Monica Corrado as well.

Despite bone marrow being a staple in the human diet for most of our existence, it’s not nearly as popular today as it once was. It’s starting to regain popularity in culinary circles and in fine-dining restaurants because of its unique, pleasant, and creamy taste. Ingredients

4 oz boiled or roasted organic, pasture raised bone marrow
(use bones to make a broth)
4 oz soft organic, pasture raised butter
1 tsp salt flakes
1 tsp dried ramps (optional) Instructions

Blend everything with immersion blender. Use as you would butter. It tastes so much better than a butter; it has a sweet, nutty flavor and a lighter, more delicate texture.

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Learn about the meaning behind our logo above.

This is a Web version of 28-page printed informational 28-page printed informational booklet . You may order printed copies via our Store.

The Weston A. Price Foundation only accepts contributions from members and/or private donations, and does not accept funds from the meat or dairy industries. Life in all its splendor is Mother Nature obeyed. – Weston A. Price, DDS

Contents

About Dr. Weston A. Price
Characteristics of Traditional Diets – 11 Principles
Dietary Guidelines
Dietary Dangers
Confused about Fats?
The Many Roles of Saturated Fats
The Fat-Soluble Activators
What’s Wrong With “Politically Correct” Nutrition?
Traditional vs. Modern Diets
Myths and Truths About Nutrition
Myths and Truths About Soy
Soy Infant Formula: Birth Control Pills for Babies
Coronary Heart Disease: What the Expert Say
Principles of Holistic Dentistry
The Weston A. Price Foundation
Become a Member of the Weston A. Price Foundation About Dr. Weston A. Price

In the early 1930s, a Cleveland dentist named Weston A. Price (1870-1948) began a series of unique investigations. His portrait on the left is provided courtesy of the Price-Pottenger Nutrition Foundation who owns the copyright.

For over ten years, he traveled to isolated parts of the globe to study the health of populations untouched by western civilization. His goal was to discover the factors responsible for good dental health. His studies revealed that dental caries and deformed dental arches resulting in crowded, crooked teeth are the result of nutritional deficiencies, not inherited genetic defects.
The groups Price studied included remote villages in Switzerland, Gaelic communities in the Outer Hebrides, indigenous peoples of North and South America, Melanesian and Polynesian South Sea Islanders, African tribes, Australian Aborigines and New Zealand Maori. Wherever he went, Dr. Price found that beautiful straight teeth, freedom from decay, good physiques, resistance to disease and fine characters were typical of native groups on their traditional diets, rich in essential nutrients.

When Dr. Price analyzed the foods used by isolated peoples he found that, in comparison to the American diet of his day, they provided at least four times the water-soluble vitamins, calcium and other minerals, and at least TEN times the fat-soluble vitamins, from animal foods such as butter, fish eggs, shellfish, organ meats, eggs and animal fats—the very cholesterol-rich foods now shunned by the American public as unhealthful. These healthy traditional peoples knew instinctively what scientists of Dr. Price’s day had recently discovered—that these fat-soluble vitamins, vitamins A and D, were vital to health because they acted as catalysts to mineral absorption and protein utilization. Without them, we cannot absorb minerals, no matter how abundant they may be in our food. Dr. Price discovered an additional fat-soluble nutrient, which he labeled Activator X, that is present in fish livers and shellfish, and organ meats and butter from cows eating rapidly growing green grass in the spring and fall. All indigenous groups had a source of Activator X, now thought to be vitamin K2, in their diets.
The isolated groups Dr. Price investigated understood the importance of preconceptual nutrition for both parents. Many tribes required a period of special feeding before conception, in which nutrient-dense animal foods were given to young men and women. These same foods were considered important for pregnant and lactating women and growing children. Price discovered them to be particularly rich in minerals and in the fat-soluble activators found only in animal fats.The isolated people Price photographed—with their fine bodies, ease of reproduction, emotional stability and freedom from degenerative ills—stand in sharp contrast to civilized moderns subsisting on the “displacing foods of modern commerce,” including sugar, white flour, […]

Read more at www.westonaprice.org

( Natural News ) The lean component of red meat is an excellent source of essential nutrients . According to a study published in the journal Nutrition & Dietetics , you can get vitamins B2, B3, B5, B6 and B12 from red meat, as well as minerals like iron, phosphorus, selenium and zinc. The lean component of red meat is also a great source of protein and omega-3 fatty acids, which offer significant benefits for your heart and brain. In addition, phytochemical analysis reveals that it is rich in endogenous antioxidants and bioactive components like taurine, carnitine, glutathione and creatine that support overall health.

But despite all of these nutritional benefits, eating large amounts of red meat is still considered unhealthy. This prompted a team of Spanish researchers to investigate why frequent consumption of red meat increases health risks . In their report, which appeared in the journal Food Science and Human Wellness , the researchers attributed its negative effects to the presence of “substances of safety concern” in various meat products. These harmful chemicals are linked to certain food additives and are generated when red meats are subjected to various types of processing. The dangerous chemicals in red and processed meats

According to numerous studies, there is a clear link between high intake of red and processed meats and an increased risk for heart disease, diabetes , cancer and premature death. Among these negative consequences, cancer is the most commonly associated with diets that include large portions of meat. (Related: RED MEAT and CANCER – more than just a “correlation” .)

In a 2015 report released by the World Health Organization , the International Agency for Research on Cancer (IARC) classified all kinds of red meat (i.e., beef, veal, pork, lamb, mutton, horse and goat) as Group 2A, or probably carcinogenic to humans , and processed meats (e.g., fried, salted, cured, fermented or smoked) as Group 1, or carcinogenic to humans. The IARC based their classification on limited evidence from epidemiological studies for red meat and sufficient evidence for processed meats.

To further explore existing evidence, the Spanish researchers reviewed studies that focused on the carcinogenic compounds found in meat products and the mechanisms by which they are generated. They listed the following toxic chemicals as substances of safety concern in meats : N-nitrosamines — Also called N-nitroso compounds, these carcinogens are formed via the reaction between nitrite, a common food additive, and secondary amines, which are produced when the proteins in meat are degraded during cooking. Studies show that N-nitroso compounds can induce cancer in at least 40 animal species , including humans.

Polycyclic aromatic hydrocarbons (PAHs) — PAHs are naturally occurring chemicals produced when coal, gas, wood or tobacco are burned . They also form in meats when meats are grilled or charred. According to studies, activated PAHs can induce multiple mutations in cancer genes that could result in tumor formation.

Heterocyclic aromatic amines (HCAs) — Like PAHs, HCAs are formed when meats are cooked using high temperature methods like pan frying or grilling. When amino acids, sugars, creatine or creatinine are exposed to high heat (above 300 F), they produce HCAs. These carcinogens also cause DNA damage that can lead to the development of breast, colon, liver, skin, lung and prostate tumors.

Maillard reactions products (MRPs) — The Maillard reaction, also known as non-enzymatic browning , refers to the chemical reaction that occurs when foods are cooked at high temperatures. Studies show that frying meats promotes the formation of an MRP called acrylamide . This compound is broken down inside the body and forms glacidamide , which causes DNA mutations that can damage the nervous system and trigger cancer development.

Biogenic amines (BAs) — BAs are nitrogen-containing compounds found in fermented meats like sausages. They are produced through the decarboxylation of amino acids by fermentative bacteria . BAs are the precursors to carcinogenic N-nitrosamines ; when present at high levels in food, they can cause headaches, nausea, rashes and unwanted changes in blood pressure.

According to the Spanish researchers, knowledge of these substances and their generation routes is important as it facilitates the assessment of the safety of meat products. It could also help food scientists come up with ways to reduce or eliminate the presence of these substances of concern in meats , making them much safer sources of nutrition.

Sources include:

OnlineLibrary.Wiley.com 1

OnlineLibrary.Wiley.com 2

WHO.int

ScienceDirect.com 1

ScienceDirect.com 2

ScienceDirect.com 3

CDC.gov

Cancer.gov

Hindawi.com

NCBI.NLM.NIH.gov

Read more at www.naturalnews.com

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My version is based off this recipe from Kasey Culinary Adventures . Learn about the benefits of bone marrow in one of our articles! Ingredients

5 lbs beef marrow bones, unsliced

1 cup of cream

3 egg yolks

3 whole eggs

1 Tbs vanilla extract

2 teaspoons honey or maple syrup — optional

½ teaspoon of sea salt

1 tablespoon of cinnamon, or to taste

Instructions

In bowl, combine marrow (try not to include the oil), 1 cup cream, 3 egg yolks, 3 whole eggs, 2 tsp honey or maple syrup (optional), cinnamon to taste, dash of sea salt. Blend all together.

Pour into custard cups or cake pans (I used 2, 5” cake pans) and place those in a water bath.

In oven preheated to 350°F, bake until center is set. My pans took 40 minutes. Turn off oven and open door, allowing water bath to cool.

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Learn about the meaning behind our logo above.

This is a Web version of 28-page printed informational 28-page printed informational booklet . You may order printed copies via our Store.

The Weston A. Price Foundation only accepts contributions from members and/or private donations, and does not accept funds from the meat or dairy industries. Life in all its splendor is Mother Nature obeyed. – Weston A. Price, DDS

Contents

About Dr. Weston A. Price
Characteristics of Traditional Diets – 11 Principles
Dietary Guidelines
Dietary Dangers
Confused about Fats?
The Many Roles of Saturated Fats
The Fat-Soluble Activators
What’s Wrong With “Politically Correct” Nutrition?
Traditional vs. Modern Diets
Myths and Truths About Nutrition
Myths and Truths About Soy
Soy Infant Formula: Birth Control Pills for Babies Coronary Heart Disease: What the Expert Say Principles of Holistic Dentistry The Weston A. Price Foundation Become a Member of the Weston A. Price Foundation About Dr. Weston A. Price In the early 1930s, a Cleveland dentist named Weston A. Price (1870-1948) began a series of unique investigations. His portrait on the left is provided courtesy of the Price-Pottenger Nutrition Foundation who owns the copyright.For over ten years, he traveled to isolated parts of the globe to study the health of populations untouched by western civilization. His goal was to discover the factors responsible for good dental health. His studies revealed that dental caries and deformed dental arches resulting in crowded, crooked teeth are the result of nutritional deficiencies, not inherited genetic defects. The groups Price studied included remote villages in Switzerland, Gaelic communities in the Outer Hebrides, indigenous peoples of North and South America, Melanesian and Polynesian South Sea Islanders, African tribes, Australian Aborigines and New Zealand Maori. Wherever he went, Dr. Price found that beautiful straight teeth, freedom from decay, good physiques, resistance to disease and fine characters were typical of native groups on their traditional diets, rich in essential nutrients.When Dr. Price analyzed the foods used by isolated peoples he found that, in comparison to the American diet of his day, they provided at least four times the water-soluble vitamins, calcium and other minerals, and at least TEN times the fat-soluble vitamins, from animal foods such as butter, fish eggs, shellfish, organ meats, eggs and animal fats—the very cholesterol-rich foods now shunned by the American public as unhealthful. These healthy traditional peoples knew instinctively what scientists of Dr. Price’s day had recently discovered—that these fat-soluble vitamins, vitamins A and D, were vital to health because they acted as catalysts to mineral absorption and protein utilization. Without them, we cannot absorb minerals, no matter how abundant they may be in our food. Dr. Price discovered an additional fat-soluble nutrient, which he labeled Activator X, that is present in fish livers and shellfish, and organ meats and butter from cows eating rapidly growing green grass in the spring and fall. All indigenous groups had a source of Activator X, now thought to be vitamin K2, in their diets.The isolated groups Dr. Price investigated understood the importance of preconceptual nutrition for both parents. Many tribes required a period of special feeding before conception, in which nutrient-dense animal foods were given to young men and women. These same foods were considered important for pregnant and lactating women and growing children. Price discovered them to be particularly rich in minerals and in the fat-soluble activators found only in animal fats.The isolated people Price photographed—with their fine bodies, ease of reproduction, emotional stability and freedom from degenerative ills—stand in sharp contrast to civilized moderns subsisting on the “displacing foods of modern commerce,” including sugar, white flour, pasteurized milk, lowfat foods, vegetable oils and convenience items filled with extenders and additives.The discoveries and conclusions of Dr. Price are presented in his classic volume, Nutrition and Physical Degeneration. The book contains striking photographs of handsome, healthy, indigenous people that illustrate in an unforgettable way the physical degeneration that occurs when human groups abandon nourishing traditional diets in favor of modern convenience foods.The photographs Dr. Weston Price took illustrate the difference in facial structure between those on native diets and those whose parents had adopted the “civilized” diets of devitalized processed foods. The “primitive” Seminoles pictured on the left have wide, attractive faces with plenty of room for the dental arches. The “modernized” Seminole girl on the right, born to parents who had abandoned their traditional diets, has a narrowed face, crowded teeth and a reduced immunity to disease. Photos courtesy of the Price-Pottenger Nutrition Foundation , who owns the copyrights. All rights reserved. Characteristics of Traditional Diets – 11 Principles> The diets of healthy, nonindustrialized peoples contain no refined or denatured foods or ingredients, such as refined sugar or high fructose corn syrup; white flour; canned foods; pasteurized, homogenized, skim or lowfat milk; refined or hydrogenated vegetable oils; protein powders; synthetic vitamins; or toxic additives and artificial colorings. All traditional cultures consume some sort of animal food, such as fish and shellfish; land and water fowl; land and sea mammals; […]

Read more at www.westonaprice.org