Dedicated to the return of the superior health of our ancestors, by adopting traditional foods that nourished them throughout the ages, and disavowing the modern reliance on the "displacing foods of modern commerce."
Those of you who are regular readers of this site have probably read my posts on Curing the Incurables with Dr. Richard Schulze. If you haven't and know someone who is sick I would recommend that you view or listen to the videos. They are potentially life-changing for someone who is suffering from a major disease. There are three videos posted thus far and 5 more to go.
This book will proudly grace your coffee table or make excellent bedtime reading (full disclosure: Edmonds and I are buds). Edmonds draws on his experience as a libertarian writer, scholar-musician (he has a doctorate in music), and cooking expertise to combine a mouthwatering yet intellectually stimulating gumbo of interwoven advice, recipes, related economic-political analysis, and fascinating vignettes.
This is in an age in which we are constantly harangued about our food habits and barraged with conflicting fad diets and nutritional advice. Body not perfect? Eat carbs? Processed food? Fat? Frozen food? Not enough kale? Like cheese in a can? Fried spam? The occasional taco? A nice bourbon … and chocolate? Be prepared to feel guilty; this is the age of guilt.
One of the nice things about Soup is that as you read it, you cannot help but regain your love of food, and at least temporarily quell some of your guilt. Moreover, Edmonds helps to explain how, as usual, government meddling makes food worse. This might sound trivial at first blush, but of course food is one of the most essential things in human life. As our author explains,
One of the problems with the "whole foods" movement (besides the huge overreach of the term) is that not everything is best eaten "whole". Whole grains are the perfect example. Traditionally speaking, among most groups, grains are treated in some fashion since in their natural unprocessed state they can cause a myriad of problems. The gluten hypothesis is the one perhaps most well known among traditional foodies of all stripes but there are other issues as well. As a way to solve this problem the traditional advice given is to soak, sprout, or ferment your grains before cooking and consuming. Many problematic compounds are reduced or altogether eliminated as a result.
Unfortunately some grains don't respond well to an overnight soak even in an acidic environment. Other grains, if we are to believe the observations of Dr. Weston Price, need to be fermented for longer periods. As noted in his book, Nutrition and Physical Degeneration, the Swiss of the Loetschental Valley, one of the groups Dr. Price studied, fermented their bread for two weeks.
In about every presidential administration for the last three decades the vile underbelly of an Executive-Branch organization spills out into the open. Right now an implosion is in progress at the U.S. Food and Drug Administration (FDA) that could fully expose not only its phony pretense as a protector of the public's health but the agency as a dangerous and dictatorial handmaiden of a federally protected drug industry.
The most recent cracks in the FDA edifice began to show earlier (April 12, 2005) when the General and Plastic Surgery Devices Panel, an advisory body of the FDA, voted 5-4 against recommending that silicone-gel breast implants made by Inamed Corporation be sold since an effective ban was imposed on such devices in 1992. The decisive point with some panelists was that Inamed didn't provide data about the probability of its implants lasting ten years.
Where events started to get strange was the very next day, when the same panel voted 7-2 to recommend that the silicone breast implants made by another company (Mentor Corporation) be allowed on the market under certain conditions.1
The incredibly agitating part of this video is the announcer continues to comment over and over about how rare are these side effects. I bet that sentiment is quite comforting for those who suffer such a consequence. Unbelievable!
Editor's note: email and RSS subscribers may have to go to the website to see the video.
Editor's note: This is part 4 of an ongoing series on "Curing The Incurables." The purpose of this series is to introduce approaches to healing that are typically unknown and outside the current mainstream. This series is about hope. Hope for those who have been told they have no chance. Hope for those who think they or a loved one must live with or suffer terribly from a debillitating illness. For those who have tried doctors, alternative health practitioners, vitamins and herbs and still have failing health, this series is for you. It provides hope – real hope – for those looking for a last chance.
[Please remember this information is provided for educational and entertainment purposes only and is not designed to diagnose or cure any diseases.]
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The following is an edited version of an article by Dr. J. R. Crewe, of the Mayo Foundation, forerunner of the Mayo Clinic in Rochester, MN, published in Certified Milk Magazine, January 1929. We are grateful to Dr. Ron Schmid, ND of Middlebury, CT for unearthing this fascinating piece. The “Milk Cure” was the subject of at least two books by other authors, written subsequently to Dr. Crewe’s work. The milk used was, in all cases, the only kind of milk available in those days—raw milk from pasture-fed cows, rich in butterfat. The treatment is a combination of detoxifying fast and nutrient-dense feeding. Note that Crewe quotes William Osler, author of a standard medical textbook of the day. Thus, this protocol was an orthodox, accepted therapy in the early 1900s. Today the Mayo Clinic provides surgery and drug treatments, but nothing as efficacious and elegant as the Milk Cure. (the above introduction to Dr. Crewe's article appears at www.realmilk.com).
For fifteen years the writer has employed the certified milk treatment in various diseases and during the past ten he had a small sanitarium devoted principally to this treatment. The results obtained in various types of disease have been so uniformly excellent that one’s conception of disease and its alleviation is necessarily changed. The method itself is so simple that it does not greatly interest most doctors and the main stimulus for its use is from the patients themselves.
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Florence Thompson migrant mother of seven children circa 1936
Those of you who follow the meanderings of our government and its monetary policy know that things are not well with our country politically and economically speaking. The dollar is now on the verge of losing reserve currency status and that will make things even worse. True unemployment is a lot higher than the government is reporting. You don't have to be an economist to figure this stuff out. People are uneasy and it shows in their economic behavior.
Whether this is the big enchilada I don't know, but America is truly at a crossroads and for many of us life potentially will never be the same again. If you track the numbers you know we are in the midst of what one writer has called the greatest depression. Despite what many talking heads are saying things are not getting better. Never before in the history of the world have so many governments all at once engaged in the practice of fiat money, a practice which has without exception always led to economic and political disaster. If you don't know what fiat money is I suggest you check my post out on ending the Federal Reserve titled $10,000,000 For A Loaf Of Bread.
The practical and potentially devastating aspect about this is that here in America (and increasingly so around the world) most of us are accustomed to "just in time" shopping. We buy enough food for a week or so. We expect when we go to the store what we need will be on the shelf. The thought of a shortage or a crisis is the farthest thing from our mind. After all, the food truck(s) for Whole Foods show up every morning at 2:00 am right on schedule, so why should I be worried?
In her recent article on cholesterol, Karen De Coster provided information that should be beneficial to anyone interested in staying healthy. In this piece I want to address a similar issue. The title says it all. Why, in the name of health, do so many foods marketed to the U.S. public include high fructose corn syrup? Even the most cursory search of the many health sites on the Internet yield a veritable cornucopia of negative information about this stuff.
I am working on a couple of posts that should be up tomorrow or Saturday; debuting my new blog called Michael's Daily Bread whose first post is about the Roman Polanski Affair; and I am also working on an interview about exercise for the every day man or woman who either can't or won't get to a gym.
In the meantime I thought some of you might enjoy these pictures in the forum from the post Ageless Bodies. The folks featured range from 52 to 62.
The statements on this site have not been evaluated by the Food and Drug Admini-stration. No writing, product, or service found on or linked to from this site is intended to diagnose, treat, cure, or prevent any disease. I have a number of opinions covering many different areas but none of what I say or publish constitutes advice. The material presented on this site is meant for informa-tional and educational purposes only. It should not be relied upon to determine any course of treatment or medical diagnosis.
I am not a doctor. I am not certified to dispense any medical or health advice of any nature. My calling in life is not to tell people what to do. Seek out whatever guidance you need in your search for optimal health, but in the end always remember your health is in your own hands.
Those of you who are regular readers of this site have probably read my posts on Curing the Incurables with Dr. Richard Schulze. If you haven't and know someone who is sick I would recommend that you view or listen to the videos. They are potentially life-changing for someone who is suffering from a major disease. There are three videos posted thus far and 5 more to go. 
, which combines food and politics to yield a mighty fun read.
, the Swiss of the Loetschental Valley, one of the groups Dr. Price studied, fermented their bread for two weeks. 
