Sally Fallon Seminar held Thursday November 2, 2006

Sally is co-author of Nourishing Traditions and Eat Fat Lose Fat.

Unfortunately, this seminar was not recorded due to unforeseen technical problems.
I have summarized some of the key points below:

Nutrient Dense Foods are primarily animal based foods such as meat and fats. These foods are high in a host of nutrients including vitamins A and D. In comparison to an apple, for example meat has much higher nutritional breakdown of important nutrients including iron, B12, vitamin D and vitamin C.

Sally commented on the announcement on Oct. 30 that Kentucky Fried Chicken will no longer be using unhealthy transfats in their fries or chicken. Instead they will be using unhealthy soy oil. Soy oil is objectionable because any fat in liquid oil form, by definition, is less stable hence much higher in free radicals which are cancer pre-cursors. Soy oil is high in Omega 3, very fragile components of oil. Since the soy oil to be used will be partially hydrogenated some transfats will occur which contribute to thyroid problems and endocrine disruptions. Beef tallow, used in the past for fries, is a much more stable fat and should be used for fries instead.

Diet for Pregnant and Nursing Woman:

Pregnant women need to avoid soy products because it has been shown that plant estrogens can cross the placenta and disrupt neurological development. Pregnant women need to include in their daily diet:

*4 cups raw milk - it is a complete food and nutrient dense with calcium and other minerals
*liver once a week
*Cod Liver Oil - 20,000 units of Vitamin A w Vitamin D (Note A and D are not toxic when consumed together, only when consumed separately)
* Lots of Eggs which are high in choline - essential for brain and neurological development
* Bone Broth which helps with morning sickness because it contains high levels of minerals and gelatin which is soothing to the digestive tract. The high amino acid content of bone broths are a gentle and safe detoxifier.
* Healthy Fats

Raw Milk:
Raw milk is a very nutrient dense food and considered very safe because the milk is from healthy pasture fed cows versus cows kept in confinement and fed a grain based diet.
Be sure to feed your children raw milk where possible. If it is not available, whole cream, thinned with pure water is a good choice for oatmeal and hot cereals, along with butter.
Fats found in butter and milk enable the body to more effectively absorb the full nutrient content of grains.

Feeding Infants
Infants should be nursed for at least six months if at all possible. If nursing is not possible or the baby is not thriving there are homemade infant formulas in Nourishing Traditions that contain raw cow milk and raw goats milk a long with other components. There are MANY testimonials on babies thriving on this formula.

Transitioning babies to food:
Liver and egg yolk (no egg white) are suggested as good first foods for babies because they are so high in nutritional content including iron. Liver can be pureed into a paste and given in small amounts. If a baby reacts to the egg yolk, wait several weeks to try again.
Grains should not be given to children before they are 12 months old. Avocado would be another nutrient dense food that babies could be started on.

For more information on feeding children and pregnant and lactating women, The 2005 Wise Traditions Journal - Childrens Health Issue has been reprinted by popular demand and is available by calling 202-363-4394.

Why Children Should Not be Fed Commercial Breakfast Cereals:
Commercial cereals are extruded at high temperatures and high pressures which is a very damaging process to the proteins in the grain. Sally called breakfast cereals neuro-toxic and some of speculated that breakfasts cereals contribute to hyperactivity. Hot cereals should always be served with butter and cream for maximum nutritional value.

Several audience questions revolved around what do we feed our children who may be intolerant to eggs, wheat intolerant and adverse to frequent servings of oatmeal:

Alternative Breakfast Suggestions:

Egg yolk without the white (whites are hard to digest)
Raw Cheese, good quality yogurt
Smoothies with different flavors based on coconut milk or raw milk, etc
Use leftovers
Sausage

Rapadura vs. Sucanat:
Check to see if Sucanat is made from the whole sugar cane juice. Rapadura is considered a better choice by Sally. Other good sweeteners include maple sugar and date sugar

Fruits and Vegetables:
Fermented vegetables such as cabbage are much higher in nutrients and probiotics and are an important part of the diet. Read up on fermenting veggies in Nourishing Traditions. Use whey to help preserve the veggies more effectively.

Phytic Acids:
Because there is some information circulating the internet about phytic acid Sally wanted to comment on this topic. Basically, phytic acids are strong chelating agents which means large amounts of minerals bind to the phytate. She suggested we look to the Jewish culture that uses leavened breads for most of the year and uses unleavened breads for a two week period once a year when the phytates become a detoxifying agent.

Soaking grains and flours:
Soaking, sprouting, or fermenting breads is not just about phytates but much more about releasing enzyme activity that helps to break down proteins and neutralize tannins. Here is a link for much more information on soaking grains so you can do your own research and make up your own mind:
http://articles.urbanhomemaker.com/index.php?page=index_v2&id=647&c=root
Also, if you go to info@westonaprice.org and look up Food Features and then bread you will find updated recipes from Nourishing Traditions and even bread machine recipes.

Healthy Fats:
Healthy fats include butter, lard, coconut oil. For more detailed information about Fats, go to this phone seminar link where we discussed Eat Fat Lose Fat with Sally and coauthor Mary Enig last year.http://articles.urbanhomemaker.com/index.php?page=index_v2&id=650&c=23

Bread Making Questions:
Sally does not claim to be a bread making expert and referred those questions to me, the moderator, Marilyn Moll, and to the bread section at her website.

7th Annual Nourishing Traditions Conference will be held November 10-11-12 in Chantilly, VA. All are invited to enjoy Sally's all day traditional foods presentation on Friday, technical seminars ,and other cooking oriented seminars. The traditionally prepared food is always the highlight of the conference. You may register up until Wednesday for the conference at westonaprice.org. If you are not a member your registration cost will cover membership for one year.

There were many audience questions answered and many questions left unanswered for a future seminar with Sally Fallon. If you have more complete notes from this seminar, could you forward this information to me for posting?