Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (72 page)

Pasteurization began in 1895, and thus began the unfortunate habit of not worrying about cleanliness in the dairy because, with the heating of milk, cleanliness was no longer considered necessary. The bacteria in the milk would simply be boiled, killing the germs, and then the milk could be sold in this adulterated form. It has been sold that way ever since; and, because of pasteurization, tuberculosis was not completely eliminated from cows in the United States until 1942. If the United States Public Health Service and the American Medical Association had done the responsible thing and backed the various medical milk commissions' efforts to keep milk clean, tuberculosis could have been eliminated from American cows many decades sooner.

Dr. Henry Coit, the father of certified milk, recognized clearly that top quality milk depended upon getting the milk fresh from the cow and not heating it as is done in the pasteurization process. He recognized that the best way to present the best and most nutritious product to the public was to deliver it as made by nature from a completely clean environment. William Campbell Douglass, MD
The Milk Book

ROASTED VEGETABLE PLATTER

Serves 8

8 thick-skinned red peppers

12 Japanese eggplants

about ¾ cup extra virgin olive oil

3 cloves garlic, finely chopped

¼ teaspoon cracked pepper

edible flowers or cilantro sprigs for garnish

round croutons

Seed the peppers and cut into quarters. Place skin side up in an oiled pyrex dish and bake at 450 degrees about 10 minutes. Turn pepper pieces over and bake another 10 minutes or so until skins are browned and begin to buckle. Remove pepper pieces to a platter and cover with a plastic bag. Let cool about 10 minutes and remove skins.

Meanwhile, wash and peel eggplants. Slice lengthwise and salt the slices. Let stand about 1 hour, rinse and pat dry. Place eggplant slices on well oiled cookie sheets and brush top side with oil. Broil under the grill until lightly browned, turn, brush with olive oil and brown remaining side, being careful not to burn. Mix the chopped garlic with a little olive oil and brush cooked eggplant slices with the mixture.

Both the peppers and the eggplant may be made ahead of time and kept covered at room temperature for several hours. To serve, arrange four slices of pepper and several slices of eggplant on individual plates. Sprinkle with cracked pepper. Garnish with edible flowers or cilantro sprigs and serve with round croutons.

Up to the present, vitamin E has been considered a tocopherol, and its function analyzed as nothing more than a physiological antioxidant. It now appears evident that the real vitamin E is that factor in the E complex that is being protected from oxidation by the tocopherol group; and that the same mistake has been made in attributing E activity to tocopherols as in the case of the promotion of pure viosterol as vitamin D, ascorbic acid as vitamin C, niacin as the antipellagra vitamin, pyridoxine as B
₆
, or folic acid as the antipernicious anemia fraction of liver. In each case the isolation of one factor as the "vitamin" in question has embarrassed the discoverer, in his assumption that he had discovered the "pot of gold" at the rainbow's end, by the attribution of vitamin activity to some synthetic or pure crystalline component of a natural complex. No reasonable student of nutrition can today deny the axiom that all vitamins are complexes and cannot exert their normal physiological effect other than as the complete complex, as found in natural foods.

The true vitamin E is found in the chromatin material of the germinal tissues of plant and animal and in young plants that are in a state of rapid growth. It seems to be a phospholipid carrying a special fatty acid in combination that has heretofore traveled under the cognomen of vitamin F. (Vitamin F was first discovered as a part of the wheat germ oil vitamin complex; at least the term vitamin F was first used to designate the essential fatty acid fraction.)

The fact that an unsaturated fatty acid as vitamin F is a part of the E complex, probably in molecular combination, explains the close relationship between the two vitamins in their synergistic support of cell division in reproduction, in maintenance of epithelium (where cell division is also predominant), and in kidney and liver metabolism, both epithelial activities. It explains the fact that both are factors in calcium metabolism, vitamin E deficiency resulting in bone resorption just as vitamin F deficiency results in less calcium available to bone.

Tocopherol administration in excess also results in bone-calcium loss, just as is caused by a deficiency of vitamin E. So again we have more evidence that tocopherol is NOT the vitamin E, but rather a protector that can in excess reduce the availability of traces of the real vitamin. Royal Lee, DDS
Butter, Vitamin E and the "X" Factor of Dr. Price

STUFFED MUSHROOMS

Serves 4

8 large or 12 medium mushrooms

1½ cups whole grain bread crumbs

2 bunches green onions, chopped

½ cup freshly grated Parmesan cheese

sea salt and pepper

2-3 cloves garlic, crushed

2 tablespoons butter

2 tablespoons extra virgin olive oil

Remove stems from mushrooms. Wash both stems and caps and dry well. Chop stems and saute with green onions in butter and olive oil. Add bread crumbs, garlic and cheese and mix thoroughly. Season to taste. Stuff each mushroom cap with a spoonful of the bread crumb mixture. Place in a pyrex pan with a little water and bake at 350 degrees for about ½ hour.

SPINACH FETA PASTRIES

Serves 8-10

3 cups cooked chopped spinach, squeezed dry

1 large onion, finely chopped

½ cup
crispy pine nuts

sea salt and pepper

pinch of nutmeg

2 cups feta cheese, crumbled

1 recipe
yoghurt dough

unbleached white flour

Mix spinach with onion, pine nuts, and nutmeg. Season to taste. Form dough into 1-inch balls and coat balls in flour. Roll into rounds. Place a tablespoon of spinach filling on each and top with 2 teaspoons of crumbled cheese. Fold edges up to form a three-sided pastry, leaving a small hole in the middle for air to escape. Place on well-greased pans and brush with butter. Bake at 350 degrees for about 20 minutes or until golden.

ROOT VEGETABLE TIMBALE WITH RED PEPPER SAUCE

Serves 8

1 pound carrots, peeled and coarsely chopped

1 pound rutabagas, peeled and coarsely chopped

1 pound parsnips, peeled and coarsely chopped

3 tablespoons softened butter

3 tablespoons
piima cream
or
creme fraiche

6 eggs, lightly beaten

sea salt and pepper

pinch of nutmeg

2 cups
red pepper sauce

8 tablespoons
pesto
, optional

Cook carrots, rutabagas and parsnips in water until just tender—they shouldn't absorb too much water. Let cool and drain well on paper towels. Process in food processor with butter, cream, eggs and nutmeg. Season to taste. Brush 8 individual conical timbale molds with melted butter and fill about three-fourths full with the vegetable mixture. Place in pan of hot water and bake at 350 degrees for about 45 minutes or until well set.

To serve, dip each mold briefly in hot water and invert on individual plates. Spoon red pepper sauce around the timbale and garnish each plate with a spoonful or two of pesto.

University of Kentucky researchers evaluating 18 elements in the brains of 10 Alzheimer's disease patients, compared to 18 age-matched controls, found increased mercury/selenium and mercury/zinc ratios in microsomal and nuclear fractions in the brains. Most significant was the increase in mercury in Alzheimer's disease bulk brain samples, especially in the cerebral cortex, compared to controls. Alzheimer's patients also had elevation of mercury in the nucleus basilis of Meynert, which is the major cholinergic projection to the cerebral cortex and is severely degenerated in Alzheimer's disease patients. The elevated mercury/selenium and mercury/zinc ratios are of importance because selenium and zinc are used to protect against mercury toxicity. The release of mercury from dental amalgams is the main means of human exposure to inorganic mercury and vapor in the general population. There has been shown a direct correlation between the amount of inorganic mercury in the brain and the number of surfaces in Alzheimer's fillings. Mercury from dental amalgam is passed rapidly and directly into body tissue and accumulates in patient bodies with time. This author feels that no exposure to mercury vapor can be considered harmless, since it has no known toxic threshold. Dental amalgams cannot be excluded as a primary potential source of Alzheimer's disease. G. Bjorklund
PPNF Health Journal