The Weston A. Price Foundation-Charleston Chapter


The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price's research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.

The Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies. Specific goals include establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.

Local chapters help you find locally-grown organic and biodynamic vegetables, fruits and grains; and milk products, butter, eggs, chicken and meat from pasture-fed animals. They also represent the Weston A Price Foundation at local fairs and conferences and may host cooking classes, potluck dinners and other activities to help you learn to integrate properly prepared whole foods into your lifestyle. Local chapters may be able to put you in touch with health practitioners who share our philosophy and goals.

CONTACT Dr. Stephanie Latter, DC at for more information regarding the Charleston, SC Chapter

March 2010 WAPF Newsletter

Many people have asked us about a paper reported in a recent Vitamin D Council newsletter and Dr. John Cannel’s negative comments about cod liver oil.  For Chris Masterjohn’s review of the study and comments see his blog:

Please note that anyone has access to our website - you do not have to log in to view the site.  The only reasons to log in are to renew your membership (if it is no more than 90 days expired), order materials and donate. 

If your membership has lapsed more than 90 days, you will not be able to renew on line, instead please do so the old fashioned way: please call, mail or fax your renewal.

In the future, you will be able to use your user name and password to access our social network page.  We will let everyone know when the social network page is up and running.

Whole Foods has announced that they will be removing all raw milk from their shelves in California, Washington, Pennsylvania and Connecticut. The reason given is that Whole Foods’ insurance company has decided it will not cover liability for perceived health issues with raw milk until a satisfactory nationwide safety policy for raw milk has been demonstrated. It is important to stress the fact that this action is not a reaction to any safety problem caused by raw milk.

It is EXTREMELY important to let Whole Foods know how you feel about this decision by emailing them at Then patronize smaller health foods stores and markets that still carry raw milk. Not only has Whole Foods stopped providing Nature’s perfect food, they have created a severe financial hardship for the farmers who in good faith have invested in raw milk production for Whole Foods markets. If you phone the dairy that has provided raw milk to Whole Foods, they will be able to provide you with the names of stores that still carry it.

There is a poll being taken asking whether you would drink raw milk.  If
you would like to vote, please visit:

The Spring issue of Wise Traditions is at the printer and will be mailed shortly.  The theme is “Plants Bite Back” and will feature articles on phytic acid, oxalates and nightshade vegetables.


If you are in SC or our surrounding states and interested in raw milk
and/or the right to choose raw milk, become a fan of the SC Alliance for
Raw Milk (search for the South Carolina Alliance for Raw Milk fan page and become a fan). Thankfully, SC allows us to sell raw milk for human
consumption; however, our neighboring states consider it illegal. We
must remain diligent to keep our right to buy and sell raw milk in SC.

Stacy Atkinson
Lone Palmetto Farms, LLC
Grade A (raw) Goat Dairy
Lamar, SC


Dear Members,

The Weston A. Price Foundation has issued the following press release about the “Health Starts Here” low-fat, mostly vegetarian marketing program at Whole Foods Markets.

Please feel free to distribute this press release to your local media.  In addition, you can contact Whole Foods at to share your experiences with low-fat versus traditional high-fat diets. 

Sally Fallon Morell, President

Has the Upscale Market Outlived Its Usefulness?

WASHINGTON, DC. February 3, 2010:  Whole Foods Markets has launched a nationwide “Health Starts Here” marketing scheme that endorses a low-fat, vegetarian diet, with promises that the diet will “improve health easily and naturally.” The plan promotes the books and private business ventures of Joel Fuhrman, MD, and Rip Esselstyn, both of whom worked with Whole Foods to formulate the new guidelines. Customers now receive a pamphlet urging them to adopt a low-fat, plant-based diet and to cut back or completely eliminate animal foods.  Many Whole Foods stores no longer sell books advocating consumption of meat, eggs and dairy products.

The plan will feature new Aggregate Nutrient Density Index (ANDI) labels for foods in the store; the index is designed to make plant foods to appear “nutrient dense” by favoring various phytonutrients in plants and ignoring many vitamins and minerals essential to health. “Whole Foods has stacked the deck against animal foods by choosing ANDI parameters that do not include a host of key nutrients, such as vitamins A, D and K, DHA, EPA arachidonic acid, taurine, iodine, biotin, pantothenic acid, and vital minerals like sodium, chloride, potassium, sulfur, phosphorus, copper, manganese, boron, molybdenum and chromium,” says Sally Fallon Morell, president of the Weston A. Price Foundation. “Many of the phytochemicals that Fuhrman includes in the index he developed for Whole Foods play no essential role in the body and may even be harmful.”

"Animal foods like meat, liver, butter, whole milk and eggs contain ten to one hundred times more vitamins and minerals than plant foods," says Fallon Morell. "Plant foods add variety and interest to the human diet but in most circumstances do not qualify as ‘nutrient-dense’ foods."

"For years before becoming deathly ill, I followed the dietary suggestions in the Whole Foods plan," said Kathryne Pirtle, author of Performance without Pain. "I ate large amounts of organic salads, vegetables and fruits, lots of whole grains, only a little meat and no animal fat. I had chronic pain for twenty-five years on this diet, then acid reflux, then a serious inflammation in my spine followed by chronic diarrhea. Without switching to nutrient-dense animal foods, including eggs, butter and whole dairy products, not only would I have lost my national career as a performing artist, I would have died at forty-five years old! I am not alone in this story of ill health from a low-fat, plant-based diet, which does not supply a person with enough nutrients to be healthy and can be very damaging to the intestinal tract."

"Consumers can send a message about Whole Foods’ misinformed scheme by voting with their feet," says Fallon Morell.  "Most major grocery store chains now carry basic organic staples and a larger array of organic fruits and vegetables than Whole Foods markets. And citizens should purchase seasonal produce  and their meat, eggs and dairy products directly from farmers engaged in non-toxic and grass-based farming. It’s not appropriate for Whole Foods to promote a scheme that has no scientific basis and that bulldozes their customers towards the higher profit items in their stores." The local chapters of the Weston A. Price Foundation help consumers connect with farmers raising animal foods in humane, healthy and ecologically friendly fashion.

"The growing emphasis on plant-based diets deficient in animal protein also serves to promote soy foods as both meat and dairy substitutes," says Kaayla T. Daniel, PhD, CCN, author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food.   "Soy is not only one of the top eight allergens but has been linked in more than sixty years of studies to malnutrition, digestive distress, thyroid dysfunction, reproductive disorders including infertility, and even cancer, especially breast cancer." 

"Low-fat patients are my most unhealthy patients," says John P. Salerno, MD, a board certified family physician from New York City. "The reason we are spiraling into diabetes and obesity is because of the low-fat concept developed by the U.S government decades ago. Low-fat diets have a low nutrient base, and phytonutrients in vegetables cannot be properly absorbed without fat."

Fallon Morell cites recent studies from Europe showing that low-fat diets promote weight gain in both children and adults, and also contribute to infertility. A meta-analysis published January, 2010 in the American Journal of Clinical Nutrition found no significant evidence that saturated fat consumption is associated with an increased risk of cardiovascular disease.

"Whole Foods CEO John Mackay has stated that eating animal fats amounts to an addiction. But in fact, animal fats are essential for good health," says Fallon Morell. "The nutrients in animal fats, such as vitamins A, D and K, arachidonic acid, DHA, choline, cholesterol and saturated fat, are critical for brain function. In the misguided war against cholesterol and saturated fat, we have created an epidemic of learning disorders in the young and mental decline in the elderly."

"Perhaps the vegetarian diet has affected the thinking powers of Whole Foods management," says Fallon Morell. "It’s time for the stockholders to insist on leadership devoted to increasing customer base, not promoting a personal vegetarian agenda."

Comments about the Whole Foods Health Starts Here scheme can be emailed to

The Weston A. Price Foundation is a 501C3 nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of the book, Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for over 12,000 members, supports 400 local chapters worldwide and hosts a yearly conference. The Foundation headquarters phone number is (202) 363-4394,,

Kimberly Hartke, Publicist, the Weston A. Price Foundation
703-860-2711, 703-675-5557



Now is your chance to demand that USDA protect food from contamination by genetically engineered (GE) alfalfa!  USDA just released its draft Environmental Impact Statement (EIS) on GE alfalfa and comments are due February 16, 2010.


In the EIS, USDA claims that there is no evidence that consumers care about GE contamination of organic alfalfa. But while consumers might not eat alfalfa directly, alfalfa is a major feed for cows and other livestock.  There have been no studies showing that GE alfalfa is safe for feeding to livestock or what effect feeding GE-alfalfa has on the meat or milk from such animals.  Because of the risk of contamination of non-GE crops, approval of GE alfalfa could ultimately make it impossible for farmers to find GE-free sources for their livestock.

Protect your milk and meat by commenting now!  Below are some recommended talking points.



1) Submit comments online through the government website:  Go to
Click on “submit comment” (look at the upper right-hand corner of the box)

2) You can also submit comments through the Center for Food Safety’s website,

3) For written, mailed comments, send two copies to: Docket No. APHIS-2007-0044, Regulatory Analysis and Development, PPD, APHIS, Station 3A-03.8, 4700 River Road Unit 118, Riverdale, MD 20737-1238. Please state that your comment refers to Docket No. APHIS-2007-0044.

—As a consumer, you do not want to buy GE-alfalfa-derived meat and dairy products.  USDA claims that consumers will not be harmed by the approval of GE alfalfa, but has not conducted studies of the effects of feeding GE alfalfa to livestock.

—It is wrong to leave farmers, whether organic or conventional, vulnerable to contamination of their crops.  Alfalfa is open-pollinated by bees. With bees traveling 4 to 6 miles, they can potentially spread the patented, foreign DNA to distant conventional and organic crops. The potential for biological contamination from a neighbor’s field, even miles away, threatens the livelihood of organic farmers, dairies, and other livestock producers. The farmers may also be subject to harassment by Monsanto if Monsanto’s investigators find DNA from GE alfalfa mixed in with the farmer’s crops.

—GE alfalfa would be the first perennial crop to be approved for genetic modification and release.  GE-contaminated plants could be scattered along the roadsides and in fields, living and producing more GE-contaminated pollen for years.

—Monsanto’s business practices do NOT protect farmers from contamination.  USDA claims that Monsanto’s seed contracts require measures sufficient to prevent GE contamination.  But USDA is ignoring the evidence of widespread GE contamination of canola, soy, and corn.

—GE alfalfa would significantly increase pesticide use, harming both human health and the environment. USDA admits (correctly) that introduction of Roundup Ready alfalfa will increase Roundup use. However, USDA’s claims that the increase is not significant and that Roundup will replace other, more toxic herbicides are wrong and unsupported by any evidence.

—USDA should NOT approve genetically engineered crops that benefit one large company at the expense of family farms.  USDA concludes that GE alfalfa will cause production to shift to larger farms (that can afford built-in isolation distances) and conventional growers who are not threatened by GE contamination, but that these economic shifts are not significant.  This is a continuation of the “get big or get out” policy that has caused myriad problems over the last several decades, and it needs to stop!

Check out the Center for Food Safety’s fact sheet on GE alfalfa here:

WAPF Update


Michael Schmidt, operator of a raw milk cow share in Canada was found NOT GUILTY of all 19 counts against him in a Canadian court yesterday.  The overwhelming victory caps years of harassment by Canadian authorities and a long court case.  Your membership dues and donations helped pay for expert witnesses at Michael’s trial.  This is a huge victory for raw milk and the momentum gained should help friends of raw milk everywhere.  For details and followup, see our publicist’s blog

There has been some confusion about our Action Alert on health care legislation. The Weston A. Price Foundation has no official position on health care insurance. However, we oppose any facets of the legislation that would coerce citizens into procedures they don’t want, limit access to alternative and holistic medicine or force doctors into methods of care they don’t agree with—just as we oppose legislation that restricts access raw milk and other healthy products, or tells farmers how they must farm.  Dr. Gonzalez has posted more details and references on the objectionable parts of the bills at

Several members have called in about password use on the new website.  Please understand that you do not need a password to have access to the website.  All the articles are freely available to the public, as they always have been.  The User ID and Password merely allows you access to the Members Only part of the side, which currently hosts our Butter Buddies social network.

If you wish to be removed from our member list, email

Upcoming Events!

NEXT Chapter Meeting :   

Our next quarterly chapter meeting will be held on Monday, February 8, 2010 at 6:30 pm at Total Life Care in West Ashley.   Hopefully, we will have additional membership from the membership drive at January’s health fair. Our goals for this meeting will be to outline our objectives for the upcoming 2010 year and decide what events, and educational programs that we would like to sponsor. Please RSVP for the meeting to our email If you need driving directions to Total Life Care, please visit

NEXT Educational Event:                       

Our next educational event will be held on Saturday, March 6, 2010 from noon to 2PM at Total Life Care in West Ashley.   At the request of many of you, we have decided to make our next class a fermentation food class.  We will learn how to make saurkraut and komboucha in this hands-on and informative class. 

For those of you who would like to participate, we would like to give you 2 options for this event 

1) would you like the class to be more of a demo where the items are prepared, recipes are given out and you get to taste test   


2) would you like a more hands on class where you are provided materials (that you will then be able to take home with you) and you prepare your own food along with the lecturer and even have your own food to take home and ferment for later eating? 

Please vote and email us which of these options you would like for the event! 

If you need driving directions to Total Life Care, please

WAPF Has a New Updated Website!

Dear Members: 

We are delighted to announce our new website at at last! Please have a look! The website has an up-to-date, colorful design and includes many new features. 

INFORMATION PACKED!All the valuable information that was on the old version of the website is there on the new one, available in both HTML and PDF formats. And we are completely caught up in posting past journal issues, including Fall 2009. 

NEW FEATURESThere are many new features on the website including online ordering, online membership (becoming a member and renewing membership), donations, social bookmarking, article commenting, forums on various topics, photo galleries and RSS feeds. Our Members Only area includes Butter Buddies, a social network similar to Facebook, which allows you to post a profile and images, communicate with other members and form groups. 

BLOG BY CHRIS MASTERJOHNOur science expert Chris Masterjohn will run our new blog, “Mother Nature Obeyed: Validating Ancient Wisdom with Modern Science.” The blog will explore the scientific validation of traditional foodways. Chris will supply most of the postings, with help from guest bloggers Sally Fallon Morell, Katherine Czapp and Thomas Cowan. 

BLOG BY KAAYLA DANIEL, PHDIn addition, we will feature a blog by Kaayla Daniel, PhD, called “The Road to Recovery: How to Regain Your Health After Soy-Based and Vegetarian Diets.” She will provide practical advice on implementing WAPF dietary principles and other steps you can take to help your body recover from nutrient-deficient diets. 

In Response to Swine Flu Hysteria

Dear Members,

You are all aware of the dire warnings about swine flu, the outbreak that started in the Mexican village of La Gloria and which local residents blame on infection and/or toxins coming from local confinement hog operations.

The internet is abuzz with warnings bordering on hysteria (conventional media) to a variety of conspiracy theories, and even to allegations that the pandemic is a government fabrication designed to sell stockpiles of anti-viral medications.

Conventional medical advice ranges from wearing face masks to taking the anti-viral drug called tamiflu (which can have many serious side effects, see

It is interesting to note that not once in all the media broadcasts have we heard any mention of building natural immunity 

Fortunately, we do not have to sit back and listen to the news about swine flu feeling helpless and anxious.  We can be proactive by simply nourishing ourselves and our families.

Vitamins A and D in cod liver oil offer strong protection against infection of all types, as well as against environmental toxins.

Vitamin C is important-either from vitamin C-rich foods like sauerkraut, or from one of the natural vitamin C supplements recommended in our Shopping Guide.

Healthy gut flora provide 85 percent of our protection against disease.  Be sure to consume healthy lacto-fermented foods and beverages every day and avoid the foods that disrupt gut flora, especially refined carbohydrates.

Bone broth plays a double role of supporting the immune system and helping the body detoxify.  

We are grateful to Beth Beisel, registered dietitian and WAPF member for reminding us about the protective factors in coconut oil. Swine flu is a lipid coated virus (, and thus is inactivated by sufficient amounts of monolaurin.  (Our bodies convert lauric acid, found in coconut oil, to monolaurin).  

According to our own Dr. Mary Enig, two to three tablespoons of coconut oil per day appears to be an adequate dosage to fight infection, even from virulent antibiotic-resistant organisms such as MSRA.

There are lots of ways to get coconut oil into the diet: stir coconut oil in some tea; make macaroons; replace some of the butter in baking with coconut oil; and use it in cooking/sautéing. Mary’s oil blend (see below) is a good way to incorporate coconut oil in cooking and salad dressings.

1/3 melted coconut oil
1/3 sesame oil - expeller pressed
1/3 100% olive oil

Combine oils, store in a tight container, in an area free from sunlight, and use in cooking or on salads.

Beth has shared this great smoothie recipe with us. 

1 banana
1 cup frozen mango
1 cup frozen pineapple
1 cup orange juice
1/2 cup pomegranate/blueberry juice
1/2 cup natural yogurt or kefir, preferably homemade from raw milk
1/2 can coconut milk

Whirl in blender and drink to your health!

5/09/09 Food and Practitioner Resource List

Charleston Chapter

Weston A. Price Foundation

Hello! We have compiled a list of places where you can procure healthful food. If you would like to add/edit this list, or you would like to join the group you can email us at We will be having cooking classes, milk classes, trips to farms, sourdough bread making classes, film viewings, and potlucks! If you are interested in learning more about the Weston A. Price Foundation please go to

Grocery Stores

  1. Whole Foods (Mt. P) 923 Houston Northcutt Blvd (843) 971-7240 grocery store with organic, grass fed, free range products
  2. Earth Fare (James Island) 74 Folly Road Blvd  (843) 769-4800 grocery store with organic, grass fed, free range products
  3. Books Herbs & Spices (downtown Charleston) 63 SPRING ST. (843) 722-4747, supplements and knowledgeable staff
  4. Rita’s Roots:

    Raw Dairy Farms

    1. Burden Creek Dairy (John’s Island): Katherine & Kip Valentine: Raw Goat’s Milk 843-709-3685 or 842-709-0552
    2. Jeremiah Farm (John’s Island): Raw Goat’s Milk: Platt Rd., (843)559-1678
    3. Sea Island Farms (Wadmalaw): Raw Cow’s Milk

      Raw Dairy “Retailers” and Pastured, Organic Eggs

      1. Geer’s Barbershop (West Ashley) 1649 Savannah Hwy # A (843) 766-7735, Wednesday delivery, call to reserve a gallon, $7.50
      2. I’on Health (Mt. Pleasant) 152 Civitas St  (843) 971-1000
      3. Ted’s Butcher Block (Downtown) 334 E Bay St (843) 577-0094
      4. The Glass Onion (West Ashley) 1219 Savannah Hwy. (843) 225-1717
      5. Lava Salon (West Ashley) 829-B Savannah Highway (843) 225-5282
      6. Green Grocer Contact: Celeste Albers, Wadmalaw Island (843)559-5095

        Pastured, Grass-Fed Beef

        1. River Run Farm (Santee, SC) Phone 803-897-2580
        2. Cordray’s venison processing and local beef (843) 766-7922

          Pastured Poultry and Wild Game 

          2. Keegan-Filion Farm & Annie’s Organic Market  (Walterboro) (843)538-2565

            Pastured Pork

            1. Caw Caw Farm (Columbia), 100% free of antibiotics or hormones, and all synthetic drugs. heirloom pork, pasture-raised, organic feed, FedEx/DHL shipping

              Local Farms

              1. Blue Dog Farms:  376 Peerless Dr. Wadmalaw Island, SC 29487; 843.559.3780

                Farmers Market

                1. Charleston’s Farmer’s Market (downtown Charleston) Marion Square: King & Calhoun, Open: from April-December every year at Marion Square in Downtown Charleston, Saturday, 8am-2pm 
                2. North Charleston’s Farmer’s Market (Park Circle): Park Circle’s Felix C Davis Community Center, Open: from mid-April-mid- October, Thursday, 2pm-6pm
                3. Mt Pleasant’s Farmer’s Market: Moultrie Middle School, Coleman Blvd., Tuesday, 3pm- till dark
                4. Summerville’s Farmer’s Market (downtown Summerville): W Doty Street (between Cedar and Main Street), Open: from early Spring until late Fall every year in Downtown Summerville, Saturday mornings

                  LOCAL WEBSITES 

                  Local Providers


                  1. Total Life Care ~ 825 Wappoo Road, Charleston, SC 29407;, Chiropractic, Clinical Nutrition, Massage Therapy & Rehabilitation


                    1. A Center for Wellbeing ~ West Ashley;, Colonics, Massage Therapy, Detox Foot Baths, Probiotic Education

                      Energy Work

                      1. Healing Touch ~ Lyn Wolfrom, RN, CHTP;, Energy Work

                        Fitness Coaching

                        1. Justin Price;  843.327.7624,,, Fitness Training, CHEK instructor
                        2. Brett Bracken;, Fitness Training, CHECK instructor

                        Characteristics of Traditional Diets

                        1. The diets of healthy primitive and nonindustrialized peoples contain no refined or denatured foods such as refined sugar or corn syrup; white flour; canned foods; pasteurized, homogenized, skim or low-fat milk; refined or hydrogenated vegetable oils; protein powders; artificial vitamins or toxic additives and colorings. 
                        2. All traditional cultures consume some sort of animal protein and fat from fish and other seafood; water and land fowl; land animals; eggs; milk and milk products; reptiles; and insects. 
                        3. Primitive diets contain at least four times the calcium and other minerals and TEN times the fat soluble vitamins from animal fats (vitamin A, vitamin D and the Price Factor—now believed to be vitamin K2) as the average American diet. 
                        4. In all traditional cultures, some animal products are eaten raw. 
                        5. Primitive and traditional diets have a high food-enzyme content from raw dairy products, raw meat and fish; raw honey; tropical fruits; cold-pressed oils; wine and unpasteurized beer; and naturally preserved, lacto-fermented vegetables, fruits, beverages, meats and condiments. 
                        6. Seeds, grains and nuts are soaked, sprouted, fermented or naturally leavened in order to neutralize naturally occuring antinutrients in these foods, such as phytic acid, enzyme inhibitors, tannins and complex carbohydrates. 
                        7. Total fat content of traditional diets varies from 30% to 80% but only about 4% of calories come from polyunsaturated oils naturally occurring in grains, pulses, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids. 
                        8. Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids. 
                        9. All primitive diets contain some salt. 
                        10. Traditional cultures consume animal bones, usually in the form of gelatin-rich bone broths. 
                        11. Traditional cultures make provisions for the health of future generations by providing special nutrient-rich foods for parents-to-be, pregnant women and growing children; by proper spacing of children; and by teaching the principles of right diet to the young.

                        Dietary Dangers

                        1. Don’t eat commercially processed foods such as cookies, cakes, crackers, TV dinners, soft drinks, packaged sauce mixes, etc.
                        2. Avoid all refined sweeteners such as sugar, dextrose, glucose and high fructose corn syrup.
                        3. Avoid white flour, white flour products and white rice.
                        4. Avoid all hydrogenated or partially hydrogenated fats and oils.
                        5. Avoid all vegetable oils made from soy, corn, safflower, canola or cottonseed.
                        6. Do not use polyunsaturated oils for cooking, sauteing or baking.
                        7. Avoid fried foods.
                        8. Do not practice veganism; animal products provide vital nutrients not found in plant foods.
                        9. Avoid products containing protein powders.
                        10. Avoid pasteurized milk; do not consume lowfat milk, skim milk, powdered milk or imitation milk products.
                        11. Avoid battery-produced eggs and factory-farmed meats.
                        12. Avoid highly processed luncheon meats and sausage containing MSG and other additives.
                        13. Avoid rancid and improperly prepared seeds, nuts and grains found in granolas, quick rise breads and extruded breakfast cereals, as they block mineral absorption and cause intestinal distress.
                        14. Avoid canned, sprayed, waxed, bioengineered or irradiated fruits and vegetables.
                        15. Avoid artificial food additives, especially MSG, hydrolyzed vegetable protein and aspartame, which are neurotoxins. Most soups, sauce and broth mixes and commercial condiments contain MSG, even if not so labeled.
                        16. Avoid caffeine-containing beverages such as coffee, tea and soft drinks. Avoid chocolate.
                        17. Avoid aluminum-containing foods such as commercial salt, baking powder and antacids. Do not use aluminum cookware or aluminum-containing deodorants.
                        18. Do not drink fluoridated water.
                        19. Avoid synthetic vitamins and foods containing them.
                        20. Do not drink distilled liquors.
                        21. Do not use a microwave oven.

                        Dietary Guidelines

                        1. Eat whole, natural foods.
                        2. Eat only foods that will spoil, but eat them before they do.
                        3. Eat naturally-raised meat including fish, seafood, poultry, beef, lamb, game, organ meats and eggs.
                        4. Eat whole, naturally-produced milk products from pasture-fed cows, preferably raw and/or fermented, such as whole yogurt, cultured butter, whole cheeses and fresh and sour cream.
                        5. Use only traditional fats and oils including butter and other animal fats, extra virgin olive oil, expeller expressed sesame and flax oil and the tropical oils-coconut and palm.
                        6. Eat fresh fruits and vegetables, preferably organic, in salads and soups, or lightly steamed.
                        7. Use whole grains and nuts that have been prepared by soaking, sprouting or sour leavening to neutralize phytic acid and other anti-nutrients.
                        8. Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages and condiments in your diet on a regular basis.
                        9. Prepare homemade meat stocks from the bones of chicken, beef, lamb or fish and use liberally in soups and sauces.
                        10. Use herb teas and coffee substitutes in moderation.
                        11. Use filtered water for cooking and drinking.
                        12. Use unrefined Celtic seasalt and a variety of herbs and spices for food interest and appetite stimulation.
                        13. Make your own salad dressing using raw vinegar, extra virgin olive oil and expeller expressed flax oil.
                        14. Use natural sweeteners in moderation, such as raw honey, maple syrup, dehydrated cane sugar juice and stevia powder.
                        15. Use only unpasteurized wine or beer in strict moderation with meals.
                        16. Cook only in stainless steel, cast iron, glass or good quality enamel.
                        17. Use only natural supplements.
                        18. Get plenty of sleep, exercise and natural light.
                        19. Think positive thoughts and minimize stress.
                        20. Practice forgiveness.