Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (168 page)

  
Colostrum:
The first milk of cows, colostrum is high in components that stimulate and protect the immune system and that aid healing in many ways. Colostrum was highly prized in traditional societies. If you have access to fresh colostrum, do avail yourself of this source. Powdered colostrum can also be used. Look for a product that has been processed at low temperatures and is non-defatted.

  
Evening Primrose Oil, Borage Oil or Black Currant Oil:
These oils contain a fatty acid called gamma-linolenic acid or GLA, which the body produces from omega-6 linoleic acid by the action of special enzymes. In many individuals the production or effectiveness of this enzyme is compromised, especially as they grow older. Malnutrition, consumption of hydrogenated oils and diabetes inhibit the conversion of omega-6 linoleic acid to GLA. GLA-rich oils have been used to treat cancer, premenstrual syndrome, breast disease, scleroderma, colitis, irritable bowel syndrome and cystic fibrosis. They have been shown to increase liver function and mental acuity.

  
Glandular and Organ Extracts:
Dried tissue from the glands and organs of animals has been used successfully to treat the same gland or organ in human beings including thyroid, adrenal, pituitary, liver, thymus, spleen, kidney and eye tissue. Those who do not like the taste of fresh liver, particularly athletes and those with chronic fatigue, should consider taking desiccated liver capsules on a daily basis. Look for products that have been freeze dried rather than processed at high temperatures. Glandulars other than liver are best taken under supervision of a qualified health practitioner.

  
Kelp:
Like all sea vegetables, kelp provides minerals found in sea water, especially iodine and trace minerals that may be lacking in our depleted soils. For Westerners unaccustomed to including seaweed in the diet, a small daily supplement of kelp in tablet or powdered form is a good idea, but don't overdo—excess iodine may also cause thyroid problems.

  
Noni Juice:
Juice of the Tahitian noni fruit is revered by the Polynesians for its curative powers, possibly due to the presence of an alkaloid precursor called proxeronine, which contributes to the effectiveness of proteins on the cellular level. Noni juice has been used successfully to treat diabetes, injuries and pain, digestive disorders, depression and many other ailments. It should be taken on an empty stomach.

  
Wheat Germ Oil:
Expeller-expressed wheat germ oil is an excellent source of natural vitamin E, which is our best natural protection for the cell membrane. The Shute brothers of Canada demonstrated that vitamin E supplements are an effective protection against heart disease. In their studies they used wheat germ oil, not synthetic vitamin E preparations.

  
Probotics:
Beneficial intestinal flora can help repopulate the intestinal tract as an aid to digestion and full assimilation, in conjunction with lacto-fermented goods as part of the diet.

  
Yeast, Nutritional:
Dried nutritional yeast is an excellent natural source of B complex vitamins (except for B
₁₂
) plus a variety of minerals, particularly chromium, so important for the diabetic. Yeast does not contribute to candida as has been claimed—candida feeds on refined carbohydrates, not yeast. The late eminent physician Dr. Henry Bieler treated many cases of chronic fatigue with nutritional yeast supplements. Unfortunately, most commercial brands of nutritional yeast contain high levels of MSG—formed during high-temperature and chemical processing from the glutamic acid naturally present in the yeast. (Actually, high levels of natural glutamic acid in yeast make it an excellent superfood for alcoholism and sugar cravings.) Look for yeast that has been processed at low temperatures. It should be a light yellow color and dissolve easily.

LIMITED-TIME LIMITED-BUDGET GUIDELINES

No one in modern America deserves more sympathy than the working parent on a limited budget. Finding the time, energy and means to prepare nutritious meals for oneself and one's children poses a real challenge, especially as the temptation to opt for convenience foods is very great. The first step to meeting that challenge is the realization that fast foods are a terrible trap that, in the long run, leads to diminished vitality and, hence, even greater restrictions on one's time, energy and budget—not to mention the tragedy of serious disease.

While it is not necessary to spend long hours in the kitchen in order to eat properly, it is necessary to spend
some
time in the kitchen. Simple, wholesome menus require careful planning rather than long hours of preparation. Much can be accomplished in the way of advanced preparation by dedicating just one block of four to five hours per week to food, which might include shopping, starting a large pot of stock to last the week, putting up a jar of fermented vegetables, making a batch of cookies for school lunches and preparing a large casserole of soup or stew that can last for several meals. Simple, nutritious meals can be prepared very quickly when one lays the groundwork ahead of time. If your present schedule allows no time at all for food preparation, you would be wise to re-examine your priorities.

   Don't buy boxed cold breakfast cereals, even those made of whole grains. They are very expensive, poor in nutrients and difficult to digest. A serving of the best quality organic oatmeal costs half the amount of the average boxed breakfast cereal and is infinitely more nutritious. For optimum nourishment, you need to think ahead and soak your oatmeal overnight (
Breakfast Porridge
).

   Make your own salad dressing. You can make your own dressing using the finest ingredients for about the same cost as the average bottled dressings, most of which contain rancid vegetable oils,
trans
fatty acids and numerous additives. With practice, it takes no more than a minute to produce a delicious dressing for your salad (
Salad Dressings
).

   Always buy butter. Margarine and shortening may cost less but it is a false economy, one that leads to numerous impoverishing diseases. If the cost of butter is prohibitive, use lard.

   Make stock at least once a week. Meat stocks have formed the basis of nourishing peasant diets for millennia. They cost very little to make (often a good fish merchant will give you fish carcasses for free), are very nourishing and have a protein-sparing effect. That means you can get by with very little meat in the diet when you use properly made stock for soups and stews. Use congealed fat from stocks for cooking and leftover meat for soups, meat salads and other dishes.

   It's better to put your money into whole foods than vitamins. However, most benefit from a daily teaspoonful of cod liver oil, one of the least expensive supplements on the market, and from Azomite powder, a very inexpensive mineral supplement. Lacto-fermented
beet kvass
contains a large array of nutrients in easily assimilated form and is simple and inexpensive to make.

   Good quality dairy products are worth the price. If you live in the country, look into an arrangement for keeping a Jersey cow or goats.

   The less expensive vegetables include some of the most nourishing—potatoes, cabbage, carrots, zucchini, onions, broccoli, chard, beets and kale—and they are easy to prepare. Always prepare or serve vegetables with butter for best assimilation of the minerals they contain.

   If you can't afford caviar (and very few can), buy fish roe in the spring. Uncured roe from a variety of fish can be had from a good fish merchant at a reasonable price—possibly even for free. Use it to make
roe cakes
, or add to
fish cakes
. You can buy roe in quantity and store in the freezer to use throughout the year. Fish roe is just loaded with nutrients and was always prized by healthy primitive peoples.

   Don't forget eggs as a nourishing, low-cost alternative to meat. It pays to buy the best quality.

   Make soups part of your repertoire. Blended soups can be put together in very little time and are extremely nourishing. Invest in a handheld blender (which costs about $25) so you can blend your soups right in the pot, thereby saving time and dishes to wash.

   Don't forget to eat liver occasionally. It is not expensive but is worth its weight in gold, nutritionally speaking.

   Leftovers can be turned into delicious treats. Leftover pureed vegetables can be made into
pancakes
; leftover oatmeal is delicious fried (
Fried Mush
); tender meat reserved from making broth can be added to soups or used for meat salads and sandwiches.