Transcript Healthy 4 Life - Weston A. Price Foundation

DIETARY GUIDELINES
USDA 2010 Dietary Guidelines
and the
Weston A. Price Foundation Alternative
1
MAJOR CONCERNS ABOUT THE 2010 GUIDELINES
and the SCHOOL LUNCH PROGRAM
• Restriction of saturated fat to less than 7 percent of
calories.
• Continued restriction of cholesterol to less than 300 mg
per day (less than two eggs per day).
• Restriction of sodium to 1500 mg (2/3 tsp salt) per day
• Promotion of low-fat milk and lean meat
• Use of “meat substitutes” in school lunches
• No restriction of refined carbohydrates or sugar in school
lunches
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USDA DIET IS UNPROVEN
“The [USDA] food patterns were developed to
meet nutrient needs. . . while not exceeding
calorie requirements. Though they have not
been specifically tested for health benefits, they
are similar to the DASH research diet and
consistent with most of the measures of
adherence to Mediterranean-type eating
patterns (emphasis added).”
USDA 2010 Dietary Guidelines document
PRIMARY MANDATE OF USDA
Primary mandate for USDA is to increase demand for
US commodity agricultural products.
The Dietary Guidelines are a promotional tool.
Thanks to USDA policies, cheap grain- and cerealbased foods constitute the main source of dietary
calories and are marketed as an important part of a
healthy diet.
USDA doesn’t really want us to “eat less and move
more.” They want us to “eat more and buy more.”
NO NEED FOR CHOLESTEROL RESTRICTION
• In 1937, Columbia University biochemists David
Rittenberg & Rudolph Schoenheimer demonstrated that
dietary cholesterol had little or no influence on blood
cholesterol.
• “Cholesterol in food has no affect on cholesterol in blood
and we’ve known that all along.” Professor Ancel Keys,
American Heart Association board member and father of
the low-fat diet, who, in retirement, recanted the idea
that dietary cholesterol raises blood levels.
• Cholesterol-rich foods like eggs, organ meats, meat fats,
butter and seafood supply critical nutrients such as
choline, arachidonic acid, and vitamins A, D, E and K.
RECENT STUDIES THE COMMITTEE IGNORED
Meta-analysis that looked at almost 350,000 subjects in 21
studies to assess the correlation between saturated fat
consumption and cardiovascular disease. The conclusion: intake
of saturated fat was not associated with an increased risk of
heart disease or stroke (American Journal of Clinical Nutrition,
January 13, 2010).
A prospective study from Australia, which looked at adults over a
period of fifteen years, found that people who ate the most fullfat dairy products had a 69 percent lower risk of cardiovascular
death than those who ate the least (European Journal of Clinical
Nutrition, 7 April 2010).
The Japan Collaborative Cohort Study for Evaluation of Cancer
Risk found that saturated fat intake was inversely associated with
mortality from stroke (American Journal of Clinical Nutrition,
August 4, 2010).
RECENT STUDIES THE COMMITTEE IGNORED
A 2010 study found that a high-fat diet is just as effective as a
high-carb diet for long-term weight loss, with better HDLcholesterol (the so-called “good” cholesterol) levels among highfat dieters (Annals of Internal Medicine, August 3, 2010 153:147157).
Researchers at Louisiana State University found that eating eggs
for breakfast resulted in greater weight loss and better energy
levels than eating two bagels, even though the number of calories
was about the same (The FASEB Journal 2007;21:538.1).
Restrictive eating patterns in children and teenagers lead to an
increased risk of obesity and other eating disorders (Health
Education Research 2006;21(6):770-782 and Pediatrics
2003;112:900-906).
RECENT STUDIES ON FATS
and WEIGHT LOSS
LOW-FAT = FATTER CHILDREN: Swedish study;
Children on low-fat diets were fatter, consumed
more sugar and had higher insulin resistance.
www.ub.gu.se/sok/dissdatabas/detaljvy.xml?id=6979
WHOLE FAT MILK = FERTILITY: Women drinking
low-fat milk had fertility problems.
Human Reproduction, online February 28, 2007
WHOLE FAT MILK = LOWER WEIGHT GAIN:
Swedish women using cheese and full-fat dairy
had lower weight gain as they grew older.
American Journal of Clinical Nutrition, 2007;84(6):1481-1488)
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SATURATED
FAT AND
HEART DISEASE
LOWER RATES OF
HEART DISEASE ARE
ASSOCIATED WITH
HIGHER LEVELS OF
SATURATED FAT IN
THE DIET.
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Original Food Pyramid
“More Flexible” Food Pyramid
THE PURITANICAL DIET
The virtuous, low-fat, low-salt, high-fiber,
impossible diet. Approved by dietitians!
PORNOGRAPHIC FOOD
What people eat when they
can’t stick to the Puritanical
Diet!
BEST-OF-INTENTIONS DIET
Breakfast – Cup of coffee and whole wheat bagel
Lunch – Low-fat yogurt and diet soda
Afternoon Snack – Cookies and chips
Before Dinner Snack – Candy bar
Dinner – Salad with no dressing and steamed fish
After Dinner – Half-gallon ice cream eaten
standing up while it is still in the freezer!
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GOOD THINGS IN BUTTER
HIGH LEVELS IN
GRASS-FED BUTTER
IN ALL BUTTER
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Copper
Zinc
Chromium
Selenium
Iodine
Conjugated Linoleic Acid
Shorter Chain Fatty Acids
Essential Fatty Acids
PERFECT BALANCE
Lecithin
Cholesterol
Glycosphingolipids
Wulzen Factor
DESTROYED BY PASTEURIZATION
CLA
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NOURISHING TRADITIONAL DIET
BREAKFAST – Fresh eggs with meat or cheese; soaked and
cooked oatmeal with butter or cream; smoothie with egg
yolks and whole yoghurt
LUNCH – Cheese, meat, fish or pate with sourdough bread
and butter; lacto-fermented pickles; fresh fruit
AFTERNOON SNACK – Glass of whole raw milk
DINNER – Homemade soup or salad; meat, organ meat, fish,
eggs or cheese; fresh vegetables with butter; OPTIONAL:
whole grain such as brown rice or sourdough bread; fresh or
stewed fruit with cream.
®
THE WESTON A. PRICE FOUNTATION ®
Healthy 4 Life
Dietary Guidelines
A Science-Based
Alternative to the
USDA Dietary Guidelines
COLORFUL DIETARY
GUIDELINES and RECIPE
BOOKLET based on
FOUR FOOD GROUPS
Testimony and Press Conference:
westonaprice.org/abcs-ofnutrition/comments-on-theusda-dietary-guidelines
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GROUP I: ANIMAL FOODS
• Meat, organ meats, poultry
and eggs from pastured
animals;
• Fish and shellfish;
• Whole raw cheese, milk and
other dairy products from
pastured animals;
• Broth made from animal
bones.
LIVER: NO FOOD HIGHER IN NUTRIENTS
PER 100 G
APPLE
CARROTS
RED MEAT
LIVER
6 MG
31 MG
140 MG
476 MG
IRON
.1 MG
.6 MG
3.3 MG
8.8 MG
ZINC
.05 MG
.3 MG
4.4 MG
4.0 MG
COPPER
.04 MG
.08 MG
.2 MG
12 MG
VITAMIN B2
.02 MG
.05 MG
.2 MG
4.2 MG
VITAMIN A
0
0
40 IU
53,400 IU
VITAMIN C
7 MG
6 MG
0
27 MG
.03 MG
.1 MG
.07 MG
.73 MG
0
0
1.84 MG
111.3 MG
PHOSPHORUS
VITAMIN B6
VITAMIN B12
EAT LIVER FRIED, GRILLED, WITH BACON, IN SAUSAGE, PATE AND LIVERWURST.
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GROUP II: GRAINS, LEGUMES AND NUTS
• Whole-grain baked goods,
• Breakfast porridges,
• Whole grain rice,
• Beans and lentils,
• Peanuts, cashews and nuts,
All properly prepared to improve
digestibility.
GROUP III: VEGETABLES AND FRUITS
preferably fresh or frozen,
preferably locally grown,
either raw,
cooked
or in soups and stews,
and also as
lacto-fermented
condiments.
GROUP IV: FATS AND OILS
Unrefined saturated and
monounsaturated fats including:
• Butter, cream, lard, tallow and
other animal fats;
• Palm oil and coconut oil;
• Olive oil;
• Cod liver
oil for
vitamins
A and D.
ACTH
CHOLESTEROL:
THE MOTHER OF ALL HORMONES
CHOLESTEROL
DHEA
Pregnenolone
Progesterone
Corticosterone
Aldosterone
Corticosterone
Pregnenolone
Progesterone
11 Deoxycortisol
Androstenedione
Testosterone
Estradiol
Cortisol
REGULATE
MINERAL METABOLISM,
GLUCOSE LEVELS,
BLOOD PRESSURE,
HEALING AND STRESS
SEX HORMONES
VITAMIN A IS NEEDED FOR EACH CONVERSION.
TRANS FATS INHIBIT ENZYMES THAT MAKE THESE CONVERSIONS.
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KEY NUTRIENTS FOR BRAIN DEVELOPMENT
VITAMIN A: Cod liver oil; liver, butter and egg yolks from
grass-fed animals
VITAMIN D: Cod liver oil; lard, butter and egg yolks from
grass-fed animals
VITAMIN K: Butter, egg yolks and organ meats from
grass-fed animals
CHOLINE: Liver, egg yolks from grass-fed animals
DHA: Cod liver oil, liver, butter, egg yolks
ZINC: Red meat from grass-fed animals, shell fish
CHOLESTEROL: Seafood; dairy foods, eggs and meat of
grass-fed animals
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THE MANY ROLES OF SATURATED FAT
CELL MEMBRANES – Should be 50% saturated fatty acids.
BONES – Saturated fats help the body put calcium in the bones.
HEART DISEASE – Lower Lp(a), a marker for heart disease.
HEART FUNCTION – Saturated fats are preferred food for the heart.
LIVER – Saturated fats protect the liver from alcohol and other poisons.
LUNGS – Can't function without saturated fats.
KIDNEYS – Can't function without saturated fats.
IMMUNE SYSTEM – Enhanced by saturated fats.
ESSENTIAL FATTY ACIDS – Work together with saturated fats.
DETOXIFICATION – Supports body's detox mechanisms.
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FOODS TO AVOID
• Foods containing refined sweeteners such as
candies, sodas, cookies, cakes, etc.;
• White flour products such as pasta and white
bread;
• Processed foods;
• Modern soy foods;
• Polyunsaturated and partially hydrogenated
vegetable oils and fried foods.
PROBLEMS ASSOCIATED WITH CONSUMPTION
OF POLYUNSATURATED OILS
INCREASED CANCER
INCREASED HEART DISEASE
INCREASED WRINKLES AND PREMATURE AGING
IMMUNE SYSTEM DYSFUNCTION
DISRUPTION OF PROSTAGLANDIN PRODUCTION
DEPRESSED LEARNING ABILITY
LIVER DAMAGE
CEROID STORAGE DISEASE
DAMAGE TO REPRODUCTIVE ORGANS AND THE LUNGS
DIGESTIVE DISORDERS DUE TO POLYMERIZATION
INCREASED LEVELS OF URIC ACID
IMPAIRED GROWTH
LOWERED CHOLESTEROL
Source: Pinckney, The Cholesterol Controversy
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DISEASES CAUSED OR EXACERBATED
BY HYDROGENATED TRANS FATS
ATHEROSCLEROSIS
HEART DISEASE
CANCER
DEGENERATION OF JOINTS AND TENDONS
OSTEOPOROSIS
DIABETES
AUTOIMMUNE DISEASES
ECZEMA
PSORIASIS
PMS
LOWERED TESTOSTERONE, LOWERED SPERM COUNT
FAILURE TO GROW
LEARNING DISABILITIES
LOW BIRTH WEIGHT BABIES
REDUCED VISUAL ACUITY
REDUCED FAT CONTENT IN MOTHER’S MILK
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INDUSTRIAL FATS AND OILS
LIQUID POLYUNSATURATED OILS CAUSE
UNCONTROLLED REACTIONS IN THE BODY
SOLID PARTIALLY HYDROGENATED OILS
INHIBIT REACTIONS IN THE BODY
THE RESULT:
BIOCHEMICAL CHAOS
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USDA-APPROVED SCHOOL LUNCHES:
SUGAR, SUGAR EVERYWHERE!
•
•
•
•
•
•
Flavored milks – “soda in drag”
Canned fruit
Breakfast pastries and cereals
Cookies
Fruit juice
Prepared foods
Federal rules for school meals
place a limit on FAT in meals,
but no limit on SUGAR.
SUGAR IN FLAVORED MILK
per 8 ounces
Product
Sugars
MILK:
Plain Milk 1% Low-Fat
12g
Horizon Organic Milk Reduced-Fat Chocolate
27g
Nestle Nesquik Milk Chocolate Low-Fat
30g
Nestle Nesquik Milk Strawberry
31g
Organic Valley Chocolate Low-Fat Milk
25g
Hershey’s 2% Chocolate Milk
29g
SODA:
Coca-Cola Classic
27g
Sprite
26g
A & W Root Beer
31g
JUICE:
Capri Sun Juice Drink Red Berry
21g
Apple & Eve 100% Juice Apple
22g
PROBLEMS WITH SOY FOODS
PHYTIC ACID: Blocks absorption of calcium,
magnesium, iron, copper and especially zinc.
PROTEASE INHIBITORS: Block protein digestion,
cause swelling of pancreas.
ISOFLAVONES: Block thyroid function and cause
endocrine disruption. Lower cholesterol.
LECTINS: Irritating to the gastrointestinal tract.
OXALATES: High levels can cause kidney stones.
MANGANESE: High levels can cause brain damage
in infants.
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SALT IS NEEDED FOR
PROTEIN DIGESTION
CARBOHYDRATE DIGESTION
DEVELOPMENT OF BRAIN
ADRENAL FUNCTION
CELLULAR METABOLISM
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SHOULD WE DRINK MILK?
• Modern Pasteurized and Ultra-Pasteurized Milk? NO!
• Number one allergy.
• Associated with frequent ear infections, asthma,
allergies, skin problems, digestive disorders.
• In animal studies, pasteurized milk associated with poor
growth, low bone density, “mushy” organ development,
calcification of soft tissue, aggressive behavior.
SHOULD WE DRINK REAL RAW MILK?
• Pasture-Fed, Full-Fat, Unprocessed YES!
• “Only humans drink milk into adulthood”
• Yes they do! Traditional societies in Europe, Asia, and
Africa have thrived on the milk of cows, goats, sheep,
camels, reindeer, horses, mules and water buffalo.
• Milk drinking cultures tend to be taller.
• Drinking real raw milk not associated with cancer or
other degenerative diseases.
LACTOSE INTOLERANCE
29 MILLION: Results from a survey by Opinion
Research Corporation, commissioned by the
Weston A. Price Foundation, indicate that about 29
million Americans are lactose intolerant.
RAW MILK OK FOR 82 PERCENT: Results from a
private survey carried out in Michigan indicate that
90 percent of those diagnosed as lactose intolerant
can drink raw milk without problem.
24 MILLION COULD BENEFIT: Thus, 24 million
Americans diagnosed as lactose intolerant could
benefit from raw milk.
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PROTEINS IN MILK
MILK PROTEINS: Three dimensional, like Tinker Toys.
CARRIERS: Carry vitamins and minerals through the gut into the blood
stream; enhance the immune system; protect against disease.
IMMUNE DEFENSE: Pasteurization and ultra-pasteurization flatten the
three-dimensional proteins; the body thinks they are foreign proteins
and mounts an immune defense.
DISEASES: Immune attacks lead to juvenile diabetes, asthma, allergies
and other disorders later in life.
ALLERGIES: More and more people unable to tolerate pasteurized milk;
one of the top eight allergies; some have violent reactions to it.
DECLINE: Consumption of fluid milk declining at 1 percent per year.
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RAW MILK DIGESTIBILITY
RAW MILK DIGESTS ITSELF!
 Enzymes in raw milk are activated in the digestive tract
 Enzymes and carrier proteins in raw milk ensure all nutrients
are absorbed
 Friendly bacteria in milk aid in digestion
 No energy required to digest raw milk; net energy gain
PASTEURIZED MILK IS VERY DIFFICULT TO DIGEST
 The body must supply the enzymes needed to digest the
milk
 Proteins warped and distorted by pasteurization put
additional strain on digestion
 Much energy required to digest pasteurized milk; net energy
loss
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RAW MILK KILLS PATHOGENS
 Large amounts of Campylobacter
(an amount found in 20,000 grams
manure) added to chilled raw milk
(4o C):
 Most strains showed a dramatic decline
Day 0 = 13,000,000/ml
Day 9 = less than 10/ml
 The only strain that did not decline was
a non-human strain.
Applied and Environmental Microbiology, 1982;44(5):1154-58
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DECLINE IN INFECTIOUS DISEASE NOT RELATED TO
MANDATORY PASTEURIZATION
Diphtheria Antitoxin
Started Use 1894
UNITED STATES MORTALITY RATES
Measles
Scarlet Fever
Typhoid
Whooping Cough
Diphtheria
Diphtheria Vaccine
Introduced 1920
Whooping Cough Vaccine
Widespread use in the late 1940s
Measles Vaccine
Introduced 1963
1948: FIRST STATE MANDATORY
PASTEURIZATION LAWS
http://www.healthsentinel.com/joomla/images/stories/graphs/us-deaths-1900-1965.
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Raw Cheeses
RAW CHEESE FROM PASTURED ANIMALS
A COMPLETE FOOD!
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NO CHEESE PLEASE
• Linda Van Horn, head of the 2010 Dietary
Guidelines Committee, has specifically singled
out cheese as unhealthy because of cholesterol
and saturated fat.
• Margo Wootan, nutrition policy director for the
Center for Science in the Public Interest (CSPI):
“. . . slightly concerned with Revolution’s
insistence on natural, local ingredients. . . You
can have full-fat cheese from a local farmer, but
it’s still going to clog your arteries and give you
heart disease. Having the food be natural is nice,
but a bigger threat to children’s health is making
sure that there’s not too much salt and not too
much saturated fat.”
COINCIDENCE?
New, more realistic soy imitation cheeses coming to market.
“Daiya is a delicious, dairy-free vegan cheese product that
can melt & stretch just like ‘real’ cheese. The product
comes in cheddar and mozzarella as a shredded cheese
perfect for nachos, mac & cheese, pizza, lasagna & more.”
SUMMARY
TRADITIONAL DIETS MAXIMIZED NUTRIENTS WHILE MODERN DIETS MINIMALIZE NUTRIENTS
TRADITIONAL DIETS
MODERN DIETS
FOODS FROM FERTILE SOIL
FOODS FROM DEPLETED SOIL
ORGAN MEATS OVER MUSCLE MEATS
MUSCLE MEATS, FEW ORGANS
ANIMAL FATS
VEGETABLE OILS
ANIMALS ON PASTURE
ANIMALS IN CONFINEMENT
DAIRY PRODUCTS RAW AND/OR FERMENTED
DAIRY PRODUCTS PASTEURIZED
GRAINS AND LEGUMES SOAKED/FERMENTED
GRAINS REFINED, EXTRUDED
BONE BROTHS
MSG, ARTIFICIAL FLAVORINGS
UNREFINED SWEETENERS (HONEY, MAPLE SYRUP)
REFINED SWEETENERS
LACTO-FERMENTED VEGETABLES
CANNED VEGETABLES
LACTO-FERMENTED BEVERAGES
MODERN SOFT DRINKS
UNREFINED SALT
REFINED SALT
NATURAL VITAMINS IN FOODS
SYNTHETIC VITAMINS ADDED
TRADITIONAL COOKING
MICROWAVE, IRRADIATION
TRADITIONAL SEEDS/OPEN POLLINATION
HYBRID SEEDS, GMO SEEDS
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PREDICTIONS FOR THE FUTURE
• Separation of population into those who eat a healthy diet and
those who eat mostly processed food based on industrial fats
and oils.
• Continued epidemic of disease, infertility, behavior problems
and learning disorders among those who eat processed food.
• Aristocracy of the healthy.
• Natural selection of the wise
• Growth of raw milk sales, decline of pasteurized milk
• Future of Food: Direct farm purchase; farm deliveries.
WAPF Brochures
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INFORMATIONAL BROCHURES
YEARLY SHOPPING GUIDE
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YEARLY SHOPPING GUIDE
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Wise
Traditions
Journals
HEALTHY BABY ISSUE
HEART DISEASE ISSUE
52
COLORFUL DIETARY
GUIDELINES AND RECIPE
BOOKLET BASED ON
Healthy4Life
FOUR FOOD GROUPS
1. Animal Foods
2. Grains, Legumes, Nuts
3. Vegetables and Fruits
4. Healthy Fats and Oils
53
®
THE WESTON A. PRICE FOUNTATION ®
12 th ANNUAL CONFERENCE
WISE TRADITIONS 2011
DALLAS, TEXAS
November 11-14
• Nation’s Premier Nutrition Conference
• Over 30 cutting-edge speakers on diet and health
• Vendors selling real food, not pills and powders
• Delicious meals
• CEUs for many health professions
• For details, visit westonaprice.org
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