Butter Oil for Thyroid Health, Lard for Tremors

by Ann Marie Michaels on January 17, 2011

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Rendering Lard - Rendered Lard, Cooled & Chilled

I just opened up the latest edition of the Wise Traditions journal which arrived in my mailbox a few days ago. I love getting my Wise Traditions Journal, which is the quarterly publication from the Weston A. Price Foundation.

I was blown away by a couple of the letters in the Letters to the Editor section. I had to share a couple excerpts with you all. I know you’ll find them as fascinating as I do.

High-Vitamin Butter Oil for Thyroid Health

“My father was diagnosed with hyperthyroidism in February 2008. We had already been getting raw milk and eating a WAPF diet, so continued with that. In the summer of the same year, my parents went on holiday to the US and Canada. They ate raw dairy wherever they could. I also sent them raw butter and cheese.

“On returning to New Zealand, Dad definitely looked better and had put on some weight. He saw his specialist and his T3 and T4 were definitely starting to come down. We continued with the raw milk.

“In May 2009 I discovered that we could buy fermented cod liver oil here so bought some instantly! Dad’s levels of T3 and T4 contineud to improve after starting on the cod liver oil and his specialist lowered his medication. But the thyroid stimulating hormone (TSH) refused to budge from less than 0.01.

“When we could no longer get the regular fermented cod liver oil, I switched us all to the (fermented) cod liver oil and butter blend. This was near the end of last year. Approximately three months later Dad went to see his specialist — the TSH levels were starting to increase!

“Dad visited his specialist again a couple months ago and found that his TSH level was now 0.45! Now all his levels are in the normal range, and his medication was lowered again.

We are thrilled. I’m sure the raw dairy and regular fermented cod liver oil all helped, but things really seemed to get going when Dad changed to the combo with the high-vitamin butter oil.

– JF, New Zealand

What a powerful testimonial!

Dr. Weston A. Price wrote often about the synergistic effects of taking these two super foods together. High-vitamin butter oil, made from cows on pasture, is one of the best sources in the world of vitamin K2, which Dr. Price called “activator X”. Dr. Price said he saw the best results with his patients when he gave them both the cod liver oil and the butter oil.

We’ve been taking the Green Pasture brand fermented cod liver oil for over three years now. I’ve been meaning to the cod liver oil/butter oil blend for at least a year. This clinches it. I’m going to order mine TODAY.

To order fermented cod liver oil and butter oil, please click here to visit my resources page.

Lard for Tremors

“In the late winter of 2009, my hands developed a mild tremor that became progressively worse over the next six months or so. The shaking, which eventually became nearly constant, was severe at times, especially when I was doing something intentional, like trying to scratch my nose or hold something still. I am an artist and need steady hands in order to create paintings.

“In the 1980s, after five years of poor eating habits, I began to correlate a variety of health problems, including hand tremors, with my diet and slowly began eating healthier food. When my hands began to tremble, I experimented with additional changes. Although I didn’t drink much coffee, I stopped drinking it entirely. I also began taking additional B-complex vitamins, over and above that supplied in the multivitamin I was taking. Slowly, over the course of several months, the tremors went away.

“But the shaking of my hands returned in early 2009. At the time, I was eating a very “good” diet, including lean red meat, pork, chicken, eggs, and fish, along with abundant vegetables and fruit and a variety of vitamin and mineral supplements, including fish oil. I avoided most grains, especially wheat, since I have a family history of diabetes and am sensitive to carbohydrate overload. However, I ate rice occasionally. I also avoided dairy products as they seemed to cause flair-ups of arthritis in my hands. I wasn’t eating butter so the only fat I was eating, other than those provided in foods and the fish oil supplement, were olive and coconut oil.

“I started thinking about other possible dietary causes for the tremors and began to wonder whether it was possible that I wasn’t eating enough animal fat. I knew that the myelin sheath of nerves is composed mainly of fat and that healthy myelin is critical for proper nerve function. Reasoning that I am an animal, not a plant, it seemed possible that my reliance mainly on plant oils (olive and coconut) had resulted in a deficiency of some type of fat that might be more availalbe in animal fat.

“Since I wasn’t eating butter, I decided to add lard to my diet to see if it could help. I started using it liberally for cooking foods. To my amazement, within two days there was a noticeable decrease in the severity of the shaking. Intrigued, I continued to use the lard for cooking, added it to soups, and even added it to my herbal tea. The shaking in my hands improved so much that within several months, there was only a minor tremor. Now, about a year after I started including lard in my diet, there is no noticeable tremor in my hands except, very rarely, when I am really tired.

– LB, Colorado

I think this one is particularly fascinating since this woman was eating healthy (a variety of meats, lots of fruits and vegetables, avoiding allergens) for decades. She was also eating healthy fats (olive oil and coconut oil).

However, that was not enough. Clearly her body needed animal fats. As I always say, eat your fat — that’s where the vitamins are!

Where to Buy Fermented Cod Liver Oil and Butter Oil

To order fermented cod liver oil and butter oil, please click here to visit my resources page.

Get the Wise Traditions Journal

If you don’t get the quarterly Wise Traditions journal, you need to! The letters are this amazing in every issue. Click here to become a member of the Weston A. Price Foundation — as a member, you will receive the quarterly journal, as well as the excellent and very thorough annual shopping guide.

And when you become a member, you’re also supporting the world’s most cutting edge non-profit organization that is fighting every day to educate people with the truth about real food, nutrition and health. Become a member today!

Do You Have a Food Testimonial to Share?

Share your thoughts in the comments below.

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{ 96 comments… read them below or add one }

Nourishing Nancy January 17, 2011 at 5:10 AM

Just bought that from Green Pastures. Sorry, next time will purchase through your site. I just started my daughter on it to, hopefully, help with her eczema. We’ve been on GAPS for about two weeks now, as well. Any other tips you might know about healing eczema would be much appreciated. I did check out the WAPF website and found Dr. Cowan’s article. He suggested GAPS and a chinese herbal medication, but couldn’t identify it on the website he linked. I’ll be looking for my quarterly now!

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cheeseslave January 17, 2011 at 6:55 AM

Nancy – It’s no big deal – you don’t need to purchase through our site. Our links on the resources page are just ads, not affiliate links.

I think the best thing for eczema is what you’re doing – GAPS and cod liver oil/butter oil. Eczema is usually a sign that the body is trying to detox through the skin. As you heal the gut, the body can then detox via the gut.

Good work on your blog!

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Nourishing Nancy January 17, 2011 at 9:33 AM

Much oblige, my lady.

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Amy Love @ Real Food Whole Health January 17, 2011 at 10:08 AM

How funny that you mention the eczema. I was just noticing how much better mine is (almost completely 100% gone) from last year. It was so severe… and really all over my body. I could not figure out what caused it, and it’d been getting steadily worse over 8-9 years! Last year is when I found out about my gluten and pasteurized dairy allergies and I’ve done a lot of gut healing work since then. Not to mention the increase of good fats in our diet. Fascinating, isn’t it?!?

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Terri January 17, 2011 at 7:40 AM

We have one son who had severe eczema after receiving immunizations at 2 months old. I tried many things, including probiotics into his diet, and discovering food sensitivities through a very restricted diet. He is sensitive to any rice or rice products that are not organic – I think the problem is the GMO. Eliminating chemicals from the house has helped, too – even to the point of making my own laundry detergent. The only soap we use is pure castile soap. I discovered, after seeing some healing with these things, that he has gluten sensitivity as well. I did a lot of research, and discovered that for some people, sourdough gives no problems. I now use traditional sourdough for all of our breads and his eczema has not returned, and no more gluten problems. He is sensitive to raw cows milk, but absolutely thrives off of our goats’ milk. In 8 months time, he went from wearing size 18 month clothes to 4T! He is only 2, and this will be something that he will have to be aware of his entire life.
If you would like more info on what we used to heal eczema, feel free to email me @ joshua24.15@windstream.net

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cheeseslave January 17, 2011 at 10:27 AM

@Terri

That is awesome! Thanks so much for sharing.

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Duranne Mungall January 18, 2011 at 12:50 PM

Joshua, remember sourdough bread is fermented. So it takes on a different composition then normal bread with the fermented yeasts our guts need.

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SaanenMom Laura January 19, 2011 at 8:22 PM

Howdy!
Another thing you might want to consider is finding goat milk soaps WITH lard as an ingredient. My granddaughter’s eczema really improved when using my gm/lard soaps. The all vegetable oils soaps only seemed to do just okay. The reason I say the soaps helped is because my daughter is NOT into natural foods and my granddaughter, who is a Type 1 diabetic, gets fed a lot of processed, boxed foods }:-P
Laura

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cheeseslave January 20, 2011 at 1:11 PM

Wonderful idea!

Where do you find lard soaps>

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Laura January 14, 2014 at 1:17 PM

Hi Nancy! I would really like to read Dr.Cowan’s article, but I can’t seem to find it on the Weston A.Price website. Do you happen to have a link to it or a copy of it? Thank you in advance!

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Jill Cruz January 17, 2011 at 7:36 AM

You don’t necessarily need to take it as a blend. You can buy the CLO and the BO separately and blend them yourself. The only reason why I mention this is because this way you can regulate the amounts of each depending on your needs. Also, for some reason I found mixing it myself it tasted better than the blend gel that I tried.

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cheeseslave January 17, 2011 at 10:34 AM

That’s a good idea. I don’t know why it never occurred to me to blend it myself.

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Rex January 17, 2011 at 7:26 PM

I am not sure if you have tried Grass fed high Vitamin Organic Butter oil from NutraPro International. It is very reasonably priced with good quality.

http://nutraprointl.com/2010/01/27/grass-fed-butter-oil-2/

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cheeseslave January 20, 2011 at 1:12 PM

Hey Rex

This is the third time you’ve posted your link to your website promoting butter oil.

It is generally considered “spammy” to do that.

Please stop or I’ll delete your comments.

Thanks!

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Rachel January 17, 2011 at 7:43 AM

I am curious how you are all taking your butter oil/ cod liver oil blend. I have the cinnamon tingle. Because when it’s refrigerated it turns solid I have a very hard time stomaching it, and my know that my daughter would not take it. I can’t handle the fact that you basically have to chew it… It would be much easier to take if it were liquid. Suggestions? thanks!

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Amy Love @ Real Food Whole Health January 17, 2011 at 10:11 AM

Rachel, I’ve only been able to take the cinnamon tingle because of the fact that it’s more solid, LOL. My husband just puts it in his mouth and swallows while I do chew it a little. Could you handle mixing it in with something, like maybe applesauce? Cinnamon and apples are a natural combo. If you don’t like that, maybe nut butter? The creamy consistency might hide some of that and I don’t think cinnamon would be offensive in nut butter….

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cheeseslave January 17, 2011 at 10:35 AM

Good ideas!

I buy the emulsified orange flavor and I mix it in some diluted fresh-squeezed orange juice — undetectable! That is how I give it to my daughter.

I also buy the raspberry butter oil — it’s good. I think I’ll blend it with the cod liver oil and start adding it to her juice.

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cheeseslave January 17, 2011 at 10:36 AM

Oh, I also take the capsules too.

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Heather January 17, 2011 at 10:52 PM

My husband, son and I use a syringe and shoot it to the back of our throat, barely any taste. We take the non flavored FCLO with butter oil.

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Heather January 17, 2011 at 10:53 PM

It doesn’t need to be refrigerated. We have never refrigerated ours.

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Julia January 17, 2011 at 7:47 AM

Thanks for the blog and all the great information. The best day of the week is when the Wise Traditions journal comes in the mail. I am taking myself to lunch today and reading it cover to cover.

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cheeseslave January 17, 2011 at 10:36 AM

That sounds GREAT, Julia!

I took Friday morning off last week and read part of “Deep Nutrition” — an excellent new book!

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Fernanda Galvez January 17, 2011 at 7:56 AM

TIPS FOR TAKING COD LIVER OIL

I have found the key is to take a small amount of “chaser” (milk or grape juice seem to work well) and hold that in the back of my throat. I then tilt my head back slightly and use the syringe to shoot the FCLO in the back of my throat (trying not to splash it too much) swallow, and immediately drink more of the “chaser.”

My experience is the grape juice masks any lingering bit of FCLO flavor very well!

I do the same thing to get my wheat germ oil in!

BUTTER OIL
As for butter oil, I scoop out 1/2 tsp refrigerated and swallow it as if it were a pill (using milk to mask the falvor).

Hope that helps!

Now if I could only find a way to take my sweedish bitters! Unfortunatly this method does not for them! I guess my taste buds are over sensitive!

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Beth January 17, 2011 at 9:46 AM

Kombucha is a great chaser as well!

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cheeseslave January 17, 2011 at 10:37 AM

Beth,

I’ve been giving my daughter diluted kombucha and telling her it’s apple juice. She loves it!

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Tim Huntley January 17, 2011 at 8:30 AM

How important do you think it is to consume the BO vs. eating significant amounts of pastured butter? My family uses quite a lot of the Organic Valley Pasture Butter, and freezes it for use when it is not being sold during winter months. As an example, I would estimate that my daily consumption is 1/2 of a stick.

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cheeseslave January 17, 2011 at 10:56 AM

I have heard Dave Wetzel, owner of Green Pastures, say that if you are eating copious amounts of butter, you may not need to take the butter oil.

Dr. Price used the butter oil and the cod liver oil together as a treatment for cavities and lots of other things.

That said, I’m not certain that Organic Valley Pasture Butter is the best choice. For one thing, we don’t know how much of it is truly pastured butter. They are a co-op of multiple farms and those cows aren’t eating grass all year long.

The butter oil Dave makes comes from cows eating green grass. They do not produce any butter oil during the winter months when the cows are not eating green grass.

It is the green, rapidly growing grass eaten by the cows that allows them to produce the vitamin K2 (activator X).

Also, the butter oil is not heated — it’s raw. The OV Pasture Butter is pasteurized.

Unheated butter oil has all the enzymes and fatty acids all remain intact. In addition, the Wulzen factor, and important “anti-stiffness” agent is retained, a substance found in raw animal fat that is destroyed with pasteurization.

If you were buying butter from a local farm with cows on green grass, I’d say buy it in bulk in the spring/summer and the freeze it.

I just found a local farm where I can buy a 40 pound wheel of butter. I plan to buy it in the springtime when the grass is green. Butter will keep its nutrients for a long time in the fridge. Dr. Price tested butter that had been frozen for 1 year and it only had a 4% reduction in nutrients.

But if you’re eating Organic Valley, I’d take the butter oil in addition.

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Laura January 19, 2011 at 11:53 AM

What about Kerrygold? From what I’ve read, the Irish grass is green year round. We eat tons of ghee made from Kerrygold and I hope it’s enough!

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cheeseslave January 19, 2011 at 6:16 PM

Kerrygold butter is grassfed and it is good, but it is not as concentrated as the butter oil.

I used to think plenty of grass-fed butter was enough but after reading this article, I’m going to start adding in the butter oil for everyone in the family.

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Laura January 19, 2011 at 8:28 PM

Hmm. I think I may do this, then, at least for my baby and myself.

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Heather M January 17, 2011 at 8:31 AM

To Rachel, my 4 year old daughter and I also take cinnamon tingle and we don’t refrigerate it. My chiropractor is the one who suggested the no refrigeration (he take bo/fclo) I much prefer it non-refrigerated. My little girl also chases it with raw milk. Best wishes.

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cheeseslave January 17, 2011 at 10:57 AM

We also don’t refrigerate our butter oil and fermented cod liver oil. I have heard Dave Wetzel say he also does not refrigerate theirs.

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Michelle January 17, 2011 at 9:14 AM

‘Butter oil’ is MUCH higher priced than simply going with a good quality ghee. There is no additional benefit of ‘butter oil’. It’s a marketing ploy. After I did in depth research, I decided to go with the ghee and save a lot of $$$. I’m on a tight budget and don’t have the extra to pay to slick marketers. Do your research!!

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cheeseslave January 17, 2011 at 11:40 AM

Hi, Michelle,

Ghee is not at all the same thing as the high vitamin butter oil. Nor is butter.

It is my understanding that the way they centrifuge the butter oil makes the fat-soluble activators much more concentrated. So this is why you only have to take a little bit (1/2 to 1 teaspoon).

I would hardly call Dave Wetzel of Green Pastures a “slick marketer” engaging in “marketing ploys”. I’ve met him on a number of occasions, and met his wife and kids. They are lovely people.

Dave is a self-taught farmer who wanted to leave a legacy of goodness in this world and so he decided to carry on the tradition of making the high vitamin butter oil and fermented cod liver oil that Dr. Weston Price recommended. He is the ONLY person in the world doing this!

I plan on having him on my podcast show in the coming months — he can explain why the butter oil is so much different and better.

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Kristin January 17, 2011 at 5:02 PM

I concur with Ann Marie. While I have never met the man, I have purchased his products for 5 years now. His products may seem pricey but it takes a lot of work, investment, etc. to produce the products he does. He has personally researched these traditional foods and made them available again and should be compensated for his time and ingenuity. I’m sure as the market grows, there will be other producers as well.

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cheeseslave January 19, 2011 at 6:16 PM

Kristin –

It’s exciting to me to think about the day that the market grows. So many people need these products!

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Robin January 17, 2011 at 9:26 AM

On taking the BO/FCLO, I bought mine separately but do keep them in the fridge. I usually scoop out the butter oil into a small glass or mug and then hold it over slight heat (usually I turn on the kettle on the stove and hold the mug over that), just until it melts and then stir in the FLCO. I then add a small amount of milk, cream or juice, stir well and then drink. Also, I then usually add a little more milk or juice to the glass and swirl around, just to get any remaining BO/FCLO from the glass and drink that as well (don’t want to waste any!). This method seems to work best for me, as I can’t just take it off the spoon by itself. Just make sure that after you melt the BO, when you stir in the FCLO, stir it really well, otherwise when you add the cold liquid the BO will harden again into little pieces :-).

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Dani January 17, 2011 at 9:45 AM

What exactly is butter oil? I have read in several different resources about its benefits, but isn’t butter pretty much a fat (aka “oil”) to begin with? What is the process by which this miraculous butter oil is extracted, and as another reader has already mentioned, why not just up the intake of regular butter (or other butter products, i.e. ghee, etc.) for the same benefit? Here’s my big kicker question, which ties right in to the “what IS butter oil:” what is the specific super-ingredient, and how is it formed? Since butter comes from churned cream, is there something in the churning process that changes the molecules to a better food ingredient, or is this “miracle compound” already present in the cream? Reading how other commenters (commenteers? LOL) have had to choke this stuff down, it’s hard for me to imagine that traditional cultures went to whatever great lengths to separate the butter oil, and then consume higher amounts of that (with what waste materials, pray tell? traditional cultures typically wasted nothing). *Scratches head, yet again*

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cheeseslave January 17, 2011 at 12:02 PM

Dani –

Here is how Dr. Price explains how they make the butter oil in his book Nutrition and Physical Degeneration:

A simple method of preparing the butter is by melting it and allowing it to cool for twenty-four hours at a temperature of about 70° F., then centrifugalizing it which provides an oil that remains liquid at room temperature. When this butter oil is mixed in equal parts with a very high-vitamin cod liver oil, it produces a product that is more efficient than either alone. It should be used within a couple of weeks of the time it is mixed. It is desirable that this material be made available in various parts of the country. Even the high-vitamin butter produced on the early summer growth of grass put in storage and used during the winter will go far toward solving our great national problem of shortage of fat-soluble vitamins.

Traditional cultures may not have had butter oil (actually I’m not sure if some of them did or not – this is a question I’ll have to ask Dave on the podcast) but they DID go to great lengths to procure foods rich in vitamins, minerals, and fat soluble activators.

And actually many traditional cultures DID waste some food. For example, when Native Americans killed an animal, they would eat all the organ meats and then they would usually feed the muscle meats to the dogs. OK so they didn’t actually waste it, but they didn’t eat it.

A similar practice is seen on farms — many farmers will feed skim milk to the pigs.

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Mary Jo January 17, 2011 at 10:05 AM

My husband and I love the BO/CLO cinnamon mix. I don’t chew it or let it melt under my tongue (like hubby does) but I take it like a pill and it rolls down with a chug of water.

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Brandy January 17, 2011 at 10:12 AM

Does Dr. Price give dosage recommendations for cod liver oil and butter oil?

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cheeseslave January 17, 2011 at 6:34 AM

Dr. Price recommends equal parts cod liver oil and butter oil:

“The program that I have found most efficient has been one which includes the use of small quantities of very high vitamin butter mixed in equal parts with a very high vitamin cod liver oil.”

I’d have to look it up but I think he gave the kids with cavities 1 tsp of cod liver oil. I can’t find a source for it right now.

Dave Wetzel says most people take around 1 tsp of cod liver oil per day, and for kids it’s half that. For people who are sick or trying to heal something they can take 1 TBS or more for a period of time.

I personally take 3 TBS of CLO when I am sick every day until I kick it.

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cheeseslave January 17, 2011 at 4:50 AM

Ah here it is — I found it. I was looking for the excerpt from Dr. Weston Price’s book when he explains his protocol for reversing cavities in children.

They were brought to a mission where we fed them one reinforced meal at noon for six days a week. The home meals were not changed nor the home care of the teeth. The preliminary studies of each child included complete x-rays of all of the teeth, a chemical analysis of the saliva, a careful plotting of the position, size and depth of all cavities, a record of the height, and weight, and a record of school grades, including grades in deportment. These checks were repeated every four to six weeks for the period of the test, usually three to five months. It is important to note that the home nutrition which had been responsible for the tooth decay was exceedingly low in body building and repairing material, while temporarily satisfying the appetite. It usually consisted of highly sweetened strong coffee and white bread, vegetable fat, pancakes made of white flour and eaten with syrup, and doughnuts fried in vegetable fat.

The nutrition provided these children in this one meal included the following foods. About four ounces of tomato juice or orange juice and a teaspoonful of a mixture of equal parts of a very high vitamin natural cod liver oil and an especially high vitamin butter was given at the beginning of the meal. They then received a bowl containing approximately a pint of a very rich vegetable and meat stew, made largely from bone marrow and fine cuts of tender meat: the meat was usually broiled separately to retain its juice and then chopped very fine and added to the bone marrow meat soup which always contained finely chopped vegetables and plenty of very yellow carrots; for the next course they had cooked fruit, with very little sweetening, and rolls made from freshly ground whole wheat, which were spread with the high-vitamin butter. The wheat for the rolls was ground fresh every day in a motor driven coffee mill. Each child was also given two glasses of fresh whole milk. The menu was varied from day to day by substituting for the meat stew, fish chowder or organs of animals. From time to time, there was placed in a two quart jar a helping similar to that eaten by the children. This was brought to my laboratory for chemical analysis, which analysis showed that these meals provided approximately 1.48 grams of calcium and 1.28 grams of phosphorus in a single helping of each course. Since many of the children doubled up on the course, their intake of these minerals was much higher. I have shown in the preceding chapter that the accepted figures for the requirements of the body for calcium and phosphorus are 0.68 grams of calcium and 1.32 grams of phosphorus. It is obvious that this one meal a day plus the other two meals at home provided a real factor of safety. Clinically this program completely controlled the dental caries of each member of the group.

(Excerpt from Dr. Weston Price’s book, Nutrition & Physical Degeneration)

So he used roughly 1/2 tsp of cod liver oil and 1/2 tsp of butter oil for children. Double that for adults.

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cheeseslave January 17, 2011 at 12:03 PM

One more quote I found in N&PD:

The quantity of the mixture of butter oil and cod liver oil required is quite small, half a teaspoonful three times a day with meals is sufficient to control wide-spread tooth decay when used with a diet that is low in sugar and starches and high in foods providing the minerals, particularly phosphorus. A teaspoonful a day divided between two or three meals is usually adequate to prevent dental caries and maintain a high immunity; it will also maintain freedom from colds and a high level of health in general.

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Beth January 17, 2011 at 10:29 AM

Here’s some useful info that may answer many readers’ questions:

From Radiant Life’s website:
“Available in either capsule (120 count, 750 mg caps) or liquid gel form (Gel form reduces spills when taken with a spoon). Liquid gels are 8.1 oz and are available in original unflavored style or in a favorite flavor. The blend consists of 2/3 Cod Liver Oil and 1/3 Butter Oil.
**Please note that liquid gels solidify when refrigerated. To prevent this from occurring, store at room temperature in a dark place such as a kitchen cabinet. Product can also be frozen for long term storage and can be stored up to 6 months after opening at room temperature.

Synergy of Butter Oil and Cod Liver Oil
Research shows that butter oil and cod liver oil, taken together, provide complementary factors leading to proper essential fatty acid balance. High-vitamin butter oil contains arachidonic acid (AA), an omega-6 fatty acid, while cod liver oil is rich in eicosapentaenoic acid (EPA), an omega-3. Moreover, the saturated fatty acids in the butter oil promote efficient utilization of the unsaturated fatty acids in the cod liver oil. Finally, butter oil contains a broad and deep range of important quinones including Vitamin K, E and CoQ enzymes while cod liver oil is rich in Vitamin A and D.

Our High-Vitamin Butter Oil is extracted from dairy milk produced by Guernsey and Devon cows (high butterfat producers) that graze exclusively on the green grasses of the northern Great Plains. This specific combination of climate and irrigation produces a rapidly growing specialized forage, ensuring optimal levels of Activator X as discovered by Dr. Price. Activator X and other nutrients are then further concentrated by putting the butterfat through a specialized low-temperature centrifuge process.”

From Green Pastures website:

“How is it made?

Butter Oil is made from butter that comes from cows eating 100% rapidly growing grass. The dairy oil is purely extracted by centrifuge, without the use of heat.

Why is it good for me?

Butter Oil contains the X-factor, discovered by Weston Price. This X-factor (Vitamin K) helps the body to absorb and utilize minerals.Butter oil contains the Wulzen factor, also called the anti-stiffness factor, which may protect humans and animals from calcification of the joints – degenerative arthritis.Butter Oil also contains a broad and deep range of Quinones including Vitamin K’s, E’s, and CoQ enzyme families.Other important nutrients include: CLA, Butyric Acid, Stearic Acid, Oleic Acid and Lauric Acid.

What if I already eat high quality butter?

Great! However, Butter Oil is a highly concentrated source of all the goodness found in butter. You would have to eat an unreasonable amount of butter to compare with the goodness found in Butter Oil.

How it is different from ghee?

Ghee is heated during the process of extraction, destroying many of the nutrients found in butter oil. Ghee can also be made from any butter, whereas butter oil is specifically made from butter that comes from cows grazing on rapidly growing grass.The speed of the grass growth, timing of the grazing of this grass, species of grass, climate and extraction method are all important to make real High Vitamin Butter Oil.

What does it taste like?

Butter Oil has a strong cultured cheesy flavour. Once opened, it will continue to culture, so if left in a cupboard, the flavour will become stronger over time.

Where do I store it?

Butter Oil may be stored in a dark pantry or refrigerated. It will become hard like butter in the fridge.

How do I take it?

You may take the oil either as solid or liquid. If the butter oil has become hard and you want to take it as a liquid, here are a few ideas:

* Take your serving size out of the bottle with a teaspoon and leave it sitting in a cup overnight. It should soften by morning.
* Melt the butter oil in a small amount of warm water.
* Melt on porridge
* Mix into a smoothie
* Mix into plain butter and use as a spread

Does it come in capsules?

Yes! Great for when your travelling or simply for convenience.

Should I take it at the same time of Fermented Cod Liver Oil?

Yes! Weston Price discovered that there was a profound synergistic effect when traditional cod liver oil was combined with High Vitamin Butter Oil.

How much do I take? The typical dose is 1/2 teaspoon.

How long will one jar last?

Our 237ml jar will last 3 months if taking 1/2 tsp per day.”

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cheeseslave January 17, 2011 at 12:04 PM

Thank you Beth!

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Jennifer @nourished with love January 17, 2011 at 12:06 PM

I’ve found that the best way to get the CLO/BO gel combo down is to put in on my tongue and follow it with warm water or warm herbal tea. It melts enough for me to swallow it. Very easy!

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Leigh Anne January 17, 2011 at 1:03 PM

For rachel-

I will scoop out my spoonful of clo/bo and let it sit about 5-10 minutes, and it will soften up quite a bit. Then I lick it off the spoon and chase it down with orange juice. Works great! My 3 yr old loves taking it, however I have found that the cinn tingle flavor is too strong for her, it makes her mouth and cheeks red, almost if the cinn burned her cheeks. So she takes the chocolate flavored one. For her, I spoon out her amount and put it in a cup to let it sit and soften. Then I’ll pour about 1/4 cup or so of flavored kefir over it and mix it well, then she gulps down her delicious “milkshake” as she calls it :).

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Leigh Anne January 17, 2011 at 1:06 PM

I’ve never cooked with lard before. What would be a good way to start using it??? Baby steps so the flavor doesn’t urk me. :) thanks!!

It’s like Christmas all over when my quarterly journal comes in the mail!!

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cheeseslave January 17, 2011 at 1:48 PM

There is no flavor with lard.

Some of my favorite uses for lard:

Potato chips
French fries
Pie crust
Buttermilk biscuits
Tamales
Tortillas
Tortilla chips
Carnitas (Mexican shredded pork)

You can also use lard instead of butter for general cooking and frying.

I also plan to make some lard-fried doughnuts. Oh boy, can’t wait for that!

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Meagan January 17, 2011 at 1:20 PM

I got my newsletter and was blown away by alot of the letters too! Thanks for typing it up, now I can share easier!

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cheeseslave January 17, 2011 at 1:44 PM

Luckily I am a very fast typist. :-)

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cheeseslave January 17, 2011 at 1:44 PM

And thanks for sharing! More people need to know about this!

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Jo January 17, 2011 at 2:49 PM

Thank you for posting this.

Do you have any suggestions for dosage in case of hyperthyroidism, like in the WPA article?

I have never tried these products and am thinking of starting with the gel, cinnamon flavor. I would also like to take raw milk regularly, but the only time I tried in the past I felt bad afterwards. Any suggestions?

Thank you!

Jo

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cheeseslave January 17, 2011 at 3:48 PM

Hi Jo

These are foods not drugs so there is no “dosage”.

Dave Wetzel says when people are trying to recover from something, they will often take a tablespoon per day. Listen to your body.

As far as why you felt bad after you tried raw milk, are you allergic to dairy products? You might try an elimination diet to see if you are. (3-4 weeks of only meat/fish + veggies and fruits — no grains, dairy or sugar). Then try reintroducing one new food every 2-3 days.

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Jo January 17, 2011 at 3:02 PM

…sorry for being such a newbie, one more question: since am gluten intolerant, any suggestion of which type of raw milk should I go for? I can stand raw-milk cheese very well, and now would like to try kefir and milk…
Jo

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cheeseslave January 17, 2011 at 3:51 PM

Ah, the fact that you are gluten intolerant leads me to surmise that you might also have a dairy intolerance.

According to Dr. Natasha Campbell-McBride, author of The Gut & Psychology Syndrome, people who have allergies to dairy can digest some things but not others. She says many dairy intolerant folks can handle butter or yogurt, but not milk or cream.

I’d work on healing your gut first. The GAPS diet is an excellent protocol.

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Terri February 7, 2011 at 11:16 AM

My 2 yr old that is gluten intolerant, thrives wonderfully off of raw goat’s milk from grass fed goats. He cannot tolerate cow’s milk that is fed the same way.

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Bobby Khan January 17, 2011 at 4:12 PM

Food is natures pharmacy, if we would start using it correctly we might not have need for anything else…

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Soli @ I Believe In Butter January 17, 2011 at 4:57 PM

My big excitement in the current issue came from seeing the article about bitter herbs. I promptly showed it to one of my local friends who is Jewish and is all in line with traditional food style eating. (Never mind I showed her this while we were out having pizza and wine. ahem.)

Unfortunately it takes me a while to work through each issue, so I still have the fall issue to be read. But I do get to the letter early on because I always find something of note there.

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Soli @ I Believe In Butter January 17, 2011 at 5:00 PM

Incidentally, is there an extra benefit to taking CLO/Butter oil as a liquid? I’ve been taking them together for almost two years, but using the caps instead.

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cheeseslave January 18, 2011 at 10:12 AM

We’d have to ask Dave this question but I don’t think it matters. There is liquid inside the caps, after all.

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Jo January 17, 2011 at 5:39 PM

Thank you! It makes sense. I have tried the elimination diet last year and am now gluten and corn free. I was dairy free for a year, then started re-introducing raw cheese and butter and so far so good. I am also starting a new allergy protocol, let’s see if I can get more healing and drink milk again.

Thank you for the invaluable resources, you are a super well informed community!

Jo

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cheeseslave January 18, 2011 at 10:13 AM

That’s great, Jo!

Make sure you consume lots of bone broth, fermented foods and, if you can, a therapeutic grade probiotic. There is one I like listed on my resources page.

http://www.cheeseslave.com/resources

You have to rebuild the good gut flora. You can do it — I totally healed my gut and can now eat anything!

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Rex January 17, 2011 at 7:19 PM

I respect the vision of Dr. Weston Price. I just want to let readers know that you can buy Grass Fed Organic High Vitamin Butter Oil made in USA from NutraPro International and support small American family farms. This product is USDA certified organic and reasonably priced. You can buy fresh cod liver oil and mix with freshly prepared butter oil.

http://nutraprointl.com/2010/01/27/grass-fed-butter-oil-2/

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cheeseslave January 18, 2011 at 10:16 AM

I never heard of this company. How did you find them, Rex?

Also I don’t see that they have cod liver oil on their site.

BTW if you buy Green Pastures brand, you are supporting small family farms as well. Just wanted to make that distinction.

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Rex January 17, 2011 at 7:33 PM

Is it better to use butter or butter oil?
Using butter oil instead of butter means you are using more concentrated source of oil. Also there is research suggesting that heating the butter changes fatty acid profile to be more healthy. Butter oil has longer shelf life than butter because it is water and protein free. You can store butter for only 3 months under refrigeration.

http://nutraprointl.com/2010/01/27/grass-fed-butter-oil-2/

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Trevor January 22, 2011 at 1:34 PM

I usually refrigerate my FCLO/BO blend so it is nice and firm. I then dollop about a teaspoon onto the top of a 4oz or so glass of kefir (raw milk works nicely as well). Then the first large sip I take, the “glob” slides right down my throat and I don’t even taste it.

@ Ann Marie, Do you mind sharing with me what kind of gut problems you overcame? I have been on a “healing journey” I will call it for nearly 2.5 years now, but still have a long way to go. I’ve been SCD for about a year but am moving more towards a GAPS protocol, removing dairy for the moment. It’s so hard to see these soaked oatmeal/breakfast ideas and not consume them! Even harder when I prepare them for others!

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cheeseslave February 11, 2011 at 1:47 PM

Hi, Trevor,

Sorry for my delay in answering your comment. I don’t know how I missed this!

I like your method — sounds smart!

I wrote a couple of posts telling the story of how I healed. Here they are:

http://www.cheeseslave.com/2009/02/25/real-food-a-natural-cure-for-arthritis-allergies-chronic-fatigue-melasma-cradle-cap-cavities/

http://www.cheeseslave.com/2007/12/10/candida-detox/

Hang in there. It took me 2 years to recover but I did recover fully and could eat anything again with no symptoms. And I had full-blown rheumatoid arthritis, chronic allergies and chronic fatigue. You can get better! Make sure you are on a very good probiotic — that is key — there are only a couple I recommend. Most of them don’t work at all.

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Lorraine January 24, 2011 at 7:54 PM

Wow. I must be the worst mama here. I give the kiddos the liquid unflavored green pastures and only water to chase it with. They make faces but we have a Rule no breakfast until you take it! My three year old is mildly autistic and we juat started taking the vitamin butter-we are seeing improvements with this. PTL! She takes 3mL of CLO and then one teaspoon of the butter with a bit of honey on top. Does it need to be premixed? My thinking wad that it would mix up in her stomach.
Thank you,
Lorraine

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cheeseslave February 11, 2011 at 1:31 PM

You are probably the BEST mama here.

I’ve been too lax about it with my daughter. I’ve just started making her take it or she gets a time out. And you know what, she takes it!

No, it doesn’t need to be premixed. How fabulous that you are seeing improvements!!! Please keep us posted.

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Wendolyne February 1, 2011 at 5:52 AM

Dear Cheeseslave,
For people like me that are no fun in the kitchen, is there some sort of product I can buy ready-made that has lard in it…like raw milk cheese. Does that have lard in it?

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cheeseslave February 11, 2011 at 1:28 PM

Unfortunately no. There are so few products these days that are made with lard. The veggie oil industry drove lard out of the marketplace.

You can buy certain brands of potato chips that are fried in lard. But those are only made in Amish country — do you live near Pennsylvania?

If not, just fry up some bacon (preferably bacon from pigs on pasture) once or twice a week and you will have PLENTY of bacon grease. Just fill up a mason jar with it. You can use it to fry eggs in the morning, chicken breasts for dinner, sautee your greens and vegetables, make refried beans — so many uses!

Oh and I LOVE making carnitas — pork cooked in lard (you can also use bacon grease). I’ll post that recipe soon — it’s AWESOME!

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cheeseslave February 11, 2011 at 1:29 PM

Oh this is Wendolyne — Wendy!!!! Hi!

Sorry I didn’t see this comment before.

I’ll have to cook for you when I come to Dallas. Maybe I can ship you some lard potato chips, too.

xoxo

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tae February 11, 2011 at 12:59 PM

If an adult should be taking 1 tsp each of FCLO and butter oil per day (correct?) how many pills is that equal too? Trying to figure out how much more expensive the pill are vs. the liquid. Thanks.

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cheeseslave February 11, 2011 at 1:43 PM

I’m terrible at figuring this out. But I just looked it up and I think I have your answer….

According to the WAPF, adults should take about a teaspoon per day of cod liver oil — or the equivalent of 10,000 IU vitamin A. Pregnant and nursing mothers need to take DOUBLE that amount, and kids half as much (20K and 5K respectively).

Acc to Dr. Ron’s site, 1 capsule (500 ml) equals about 912 IU of vitamin A.

So, in order to get 10,000 IU of vitamin A per day, you would need to take 10-11 capsules.

It’s a lot.

Now, that said, Dave Wetzel says that he does not like to get all hung up on the IUs and such because his products probably have HIGHER levels than what is listed. He also says on the bottle that you only need to take 2 per day.

But I am just not sure if that’s enough, especially if you are healing.

And of course, pregnant and nursing moms need to take more.

With all of this in mind, I do not take the capsules — I take the liquid form. I don’t like like having to take so many pills. And I personally love the Oslo Orange cod liver oil and the Raspberry butter oil.

Sources:

http://www.westonaprice.org/cod-liver-oil/238-cod-liver-oil-basics.html#clarify

http://www.drrons.com/fermented-blue-ice-cod-liver-oil.htm

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tae February 27, 2011 at 8:58 PM

Wow! Thanks. How do people feel about taking them together or separately? What is the dosage for the butter oil?

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kirstenmichelle July 3, 2011 at 7:33 PM

Yay! Fats! I’m taking the cod liver oil/butter oil every day as well as eating heaps of butter and some coconut oil. (That cod liver/butter oil is definitely an acquired taste…!)

It’s always so encouraging to read about real people seeing real changes in their lives. I’m starting DC/ND school in January and I really seek to be someone who can help facilitate better health in everyone I meet. Ann Marie, you and your Real Foodies are helping me! Thank you. (I think I say that in every comment, but I mean it.)

Fats (fatty acids) are what make our neurons work, so I would guess that any sort of “nerve pain” would benefit from more GREAT fats in one’s diet. That’s just my opinion, but it seems logical. Anyone have any evidence of that?

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Erica July 8, 2011 at 2:20 PM

Wow, those are awesome testimonies! I use pastured lard liberally in my cooking. It is great to know how much it is truly benefiting me, and the taste is amazing! :)

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aqua August 26, 2011 at 12:18 AM

Hello Ive read a lot about these products and have just bought the butter oil -which tastes rather rancid rather than cheesey-but what concerns me is:
“Synergy of Butter Oil and Cod Liver Oil
Research shows that butter oil and cod liver oil, taken together, provide complementary factors leading to proper essential fatty acid balance. High-vitamin butter oil contains arachidonic acid (AA), an omega-6 fatty acid, while cod liver oil is rich in eicosapentaenoic acid (EPA), an omega-3. Moreover, the saturated fatty acids in the butter oil promote efficient utilization of the unsaturated fatty acids in the cod liver oil. Finally, butter oil contains a broad and deep range of important quinones including Vitamin K, E and CoQ enzymes while cod liver oil is rich in Vitamin A and D.’

Thats great but where is the research?? This is a crucial point and it does need to be proper peer reviewed research with links-please can you point me that way.

Thank you

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cheeseslave August 26, 2011 at 10:13 AM

Read Nutrition & Physical Degeneration by Dr. Weston Price

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aqua August 26, 2011 at 12:33 AM

I think this is very important [research] because Im old enough to remember many “trends” or movements in food and I also remember the wholehearted enthusiasm that each was met by-

And while Im against the illogicallity of a low fat diet etc -humans have a tendency to let the pendulem swing from one extreme to another-we can see this phenomenon in all areas of life -from politics -to fashion -to attitudes- to diet –

In France they are well aware of the effect of too much rich food on the foie/liver and in chinese medecine, too much fat can contribute to damp liver heat-
Plus we were heaps more active when we had a higher fat diet

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Erica August 27, 2011 at 6:53 PM

Hi aqua,

Do you have references from independent research (not government based due to big corporation control) regarding your statement that a high fat diet contributes to “damp liver heat?” Also, we are definitely not less active than we were in the past. Here is an excellent study regarding the actual increase in physical activity since the 1980s:

http://wholehealthsource.blogspot.com/2008/12/us-weight-lifestyle-and-diet-trends.html

While you read through this article, you’ll notice the startling change in diet, NOT physical activity, that has contributed to obesity in this country today. Please note that animal fat consumption has remained stable since the 1970s, while vegetable oil and high sugary food consumption have increased dramatically since then.

In addition, Matt Stone from 180degreehealth.com has gathered an excellent breakdown of the remarkable changes in the American diet that have occured within these past 100 years alone:

“In the American diet from 1909 to 1999, as reported by the USDA:

Consumption of whole milk dropped 49.8%

Consumption of skim milk increased 57.8%

Consumption of butter dropped 72.2%

Consumption of margarine increased 800%

Consumption of shortening increased 275%

Consumption of lard and tallow dropped 50%

Consumption of salad and cooking oil increased 1,450%

Consumption of fruit increased 29%

Consumption of vegetables increased 15.6%

Consumption of potatoes dropped 23% (of fresh, unprocessed taters, it fell by 73%)

Consumption of grains dropped 30.6% (corn by 50%, wheat by 30%)

Consumption of pork dropped 19%, eggs dropped 13.5%, beef increased by 22%, poultry increased 278%

Consumption of legumes and nuts increased 37.5%

And, drumroll please…

Refined sugar and syrup consumption increased by 74.7% (up about 1,600% from 1809)”

http://180degreehealth.blogspot.com/2009/12/1909-american-diet.html

Again, it is the dramatic change in diet, NOT physical activity nor an increase in animal fats, that has led to the epidemic of obesity in the United States. By the way, Sally Fallon Morell has stated that obesity can actually be a sign of nutritional deficiencies.

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Jill Cruz August 27, 2011 at 8:54 PM

And with that heart disease occurrence is rising. Yes, death from heart attacks have leveled off…but more people are getting sick.

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Erica August 28, 2011 at 1:00 AM

Here is a study regarding a high fat diet actually improving heart function:

http://www.foodnavigator-usa.com/content/view/print/373111

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aqua August 26, 2011 at 12:50 AM

I just went to the about you page and I couldnt help but notice this
‘@The Living Ghost of Louis Pasteur

What evidence? Cite your sources.

And by the way, it’s pretty lame to post using an anonymous name and fake email address.’

Your response to this man sounds rather defensive -I must say I have noticed this with followers of Weston Price which is what I was trying to say about over enthusiasm, it can come across as evangelical and your point seems hardly just or reasonable given the lack of research sources posted here-
Food is such an emotive issue and America more than any other country Ive come across seems to have most unbalanced relationship with it from one extreme to another.

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cheeseslave August 26, 2011 at 10:20 AM

I get a lot of comments on this site, on Facebook, on Twitter, via email etc. I get all kinds of comments including from people who have an ax to grind (even from paid lobbyists). I do my best to come across and objective and even nice and accommodating. I am sorry if you perceived me as defensive.

Not identifying yourself and using a fake email address is bad manners. Not posting supporting data for claims you make is bad logic.

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aqua August 27, 2011 at 3:27 PM

Yes Thank you -I have read Weston Price and his research is not peer reviewed I think I was clear re that-
Not only that but this seems to be the only ‘research’ available- so it becomes a circular
argument.
All roads lead back to the same suppositions and theories- this is not intellectually healthy and potentially dangerous- As to your comment:
“Not posting supporting data for claims you make is bad logic.” I Repeat-
“and your point seems hardly just or reasonable given the lack of research sources posted here-”
If you dont post proper research why on earth would you demand it of anyone else!!!!
A clearer case of the pot calling the kettle black -I have rarely seen-Please adopt a modicum of honesty and fairness.

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Erica August 27, 2011 at 6:26 PM

Hi Aqua,

Weston A. Price’s work is not the only research available today. By the way, I’ve spoken to many people who grew up on traditional diets. They’ve assessed that they consumed diets very similar to native groups that Weston A. Price had studied himself. How about asking healthy people with wide palates who’ve never needed braces or any orthodontic treatment what they ate when they were growing up? You’ld be surprised to find that Price was right :)

Also, I didn’t need braces as a child, and you want to know what I always craved? I craved animal foods with all the fat!

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Jill Cruz August 27, 2011 at 9:07 PM

Aqua,

I spend my days studying nutritional research and I have come to the conclusion that that “peer-reviewed” needs to be taken with a grain of salt. I read one equivocal study after another. Researchers can’t seem to figure this stuff out and it’s not from a lack of trying. One must rely on getting a balance between reading research, observing the body and using intuition to discover the way of eating that is right for you.

I believe the reason why there is so much disagreement is because we all have different metabolic needs. There is no one right way of eating. Since you have read Price’s book you must have noticed this. The diets of traditional people varied according to geographical location, climate, food availability, etc. And in the US we are very diverse so our needs are just as diverse. Every study I read is based on the assumption that we are all the same. And this is plain ridiculous if one thinks about it.

I understand your desire to cold-hard research though. I prefer to look at what has been studied and draw my own conclusions, ie: how does this affect me? or “how will this affect how I counsel clients”.

Price’s work is really more of a grand observational study that should be looked at almost as a historical study. Yes, peer-reviewed would be nice. For what it’s worth, Price was highly respected during his time by his peers. And the more modern studies we can see to back up his findings the better. However, we must also recognize that research is not unbiased and often funding comes from “interested” parties. And there are not many interested in rebuking RDAs or currently accepted theories that are considered fact by the powers that be.

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Thief of Hearts January 17, 2012 at 11:29 AM

LB Colorado, you give me some hope.

I am a young artist doing everything I can to stem off what is essentially a genetic version of Parkinsons. I read years ago that keeping a lot of fat in your diet can help control tremors and things have been very managable. Over the last year, I have been edging towards vegitarianism (had never eaten fish or pork anyways but also cut out the beef and chicken.) My symptoms did not really get any worse until a few weeks ago when I also cut out the dairy milk and eggs. I’ve been very careful to include other types of fats but not animal fats. It seems such a simple solution.

Thank you
RB Texas

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Nicole February 22, 2012 at 7:55 PM

Could someone point me in the direction of what are the ideal thyroid levels?? I just had mine done, my doctor said they were fine but I’m not convinced until some “real foodie” tells me they are fine!! The levels were TSH 1.56, Free T4 13, Free T3 4.6. Thanks, I hope it was ok to post this here Anne-Marie!!

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Kathleen September 11, 2013 at 4:32 AM

Please help! I recently decided to give Green Pastures HVBO a try. At $100 per bottle in Denmark (where I currently live), I was truly hoping this would work out for me. The problem is that I find it completely unpalatable. The smell alone makes me feel nauseated, but trying to eat it actually makes me gag! I tried letting it melt onto a warm pancake after taking a portion for my refrigerated jar and I couldn’t eat the pancake. I took a room temp. portion the day before and felt sick to my stomach. I kept re-tasting it for the rest of the evening. It was awful. Has anyone else experienced this? Is it supposed to taste this bad or is there something amiss here?

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Dani September 11, 2013 at 9:21 AM

Kathleen, I hear ya on the “it’s not so yummy” part! Because it’s butter oil, it’s tempting to imagine that it will taste like butter, but it will most certainly not. We get a combination of the butter oil and fermented cod liver oil, and I can’t even imagine taking that warm, regardless of the flavor. Cold seems to help me just swallow it like a pill, but even then, sometimes is pushing it. When taking the plain butter oil, I’ll hold my nose, gulp a spoonful, and then “chase” it with something strong-flavored.
However, my family’s favorite way to take it is in capsule form–I get the empty gelatin capsules and put a “dose” into however many capsules it takes to use up the dosage, using a syringe to fill the capsules. It’s a pain, and it takes forever, but we sure do notice a difference from when we take it regularly and then suddenly stop for whatever reason (travel, ran out, etc). Good luck and I hope you find a way to take it–the stuff really does work miracles!

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Kathleen September 13, 2013 at 3:59 AM

Thank you so much for the ideas and info, Dani! I’ll give it a try!

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Trevor April 19, 2014 at 4:03 PM

I have fun with, result in I found just what I was having a look for.
You’ve ended my 4 day lengthy hunt! God Bless you man.
Have a great day. Bye

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