Enter your vote today!  A new poll has been created for the
WAPF-Anne-Arundel-County group:

What day would be best for you and your family to attend our Fall Pot Luck?

   o October 7th
   o October 14th


To vote, please visit the following web page:
http://groups.yahoo.com/group/WAPF-Anne-Arundel-County/surveys?id=2578920

Note: Please do not reply to this message. Poll votes are
not collected via email. To vote, you must go to the Yahoo! Groups
web site listed above.

Thanks!

WAPF Anne Arundel County Chapter Meeting/ Mothers Group
Date: Wednesday October 10, 2007
Time: 10:00 am - 12:00 pm

Location: Priscilla's Home in Annapolis
Street: 685 Genessee St.
City/State/Zip: Annapolis, MD 21401
Phone: 410.280.0423
This will be an informal group meeting anyone can come to and ask diet
related questions or share ideas they have about traditional food
preparation and health. It will also serve as a place to meet and get
to know others that are interested in nourishing foods for themselves
and their families. We will also periodically have food demonstrations
at our meetings which will be announced in upcoming emails. At each
meeting I will be passing out a new recipe for you to take home and
try with your family or friends. As always children are welcome as
well as friends. This meeting will repeat on the second Wednesday of
every month.

Thanks sounds great!


--- In WAPF-Anne-Arundel-County@yahoogroups.com, "inflowdoula"
<priscilla.smith@...> wrote:
>
> WAPF Anne Arundel County Chapter Meeting/ Mothers Group
> Date: Wednesday October 10, 2007
> Time: 10:00 am - 12:00 pm
>
> Location: Priscilla's Home in Annapolis
> Street: 685 Genessee St.
> City/State/Zip: Annapolis, MD 21401
> Phone: 410.280.0423
> This will be an informal group meeting anyone can come to and ask
diet
> related questions or share ideas they have about traditional food
> preparation and health. It will also serve as a place to meet and
get
> to know others that are interested in nourishing foods for
themselves
> and their families. We will also periodically have food
demonstrations
> at our meetings which will be announced in upcoming emails. At each
> meeting I will be passing out a new recipe for you to take home and
> try with your family or friends. As always children are welcome as
> well as friends. This meeting will repeat on the second Wednesday of
> every month.
>

News of Note for Weston Price Chapters and Natural Food Devotees

Minneapolis-based natural foods educator, Jennette Turner, has launched a new service designed to be a convenient resource for those committed to healthy, wholesome and natural diets.

Dinner with Jennette-Meal Plans for Naturally Healthy Eating is an online meal planning service:

http://www.jennette-turner.com/dinner.

Featuring traditional, natural foods, Dinner with Jennette guides subscribers on what to buy, how to prepare it and why it's good for you. Each month subscribers can download 12 new creative and delicious dinner plans, complete with recipes, nutrition information and shopping lists. These family-friendly meals use a variety of simple, seasonal ingredients and are suitable for gluten-free diets. They also adhere to Weston Price philosophies and principles. 

With help from Dinner with Jennette, you will become even better educated about the benefits of natural foods, and never at a loss about how to incorporate them into your diet. To learn how eating for health and balance can be convenient, easy (and did we say creative and delicious?), visit http://www.jennette-turner.com/dinner.  And then get started as a subscriber to take advantage of nature's bounty. 

Note:  Jennette will be attending the Weston A Price Wise Traditions 2007 conference.  Please stop by and visit with her at her table.

At Body Ecology, what we value most is you ... your health, your peace of mind, your satisfaction. We know that other organizations say that, but we hope by you reading the useful insights in the no-cost newsletter and realizing the benefits of the top-quality health products we carefully recommend, you have experienced how sincere we are about our commitment to you.

Toward that end, what we are most committed to is remaining honest with you ... and so we have to share this: this coming Sunday, Nov 4, we are going to have to raise the price on our convenient, delicious top-selling probiotic liquid, Coco-Biotic. Therefore if you have always meant to try this exceptionally healthy product - or if you want to stock up on it - read why NOW is the time...

The increase won't be too steep, as you will see, BUT we want you to know it is not to try to make additional profit. Instead there are several economic reasons beyond our control, but primarily because - and if you make your own coconut kefir, you likely already know this - as worldwide demand for coconuts (obviously a base ingredient in Coco-Biotic) has gone up, the price for them has gone up significantly.

We will keep vigilantly finding ways to keep the prices of the top-notch health products as low as possible for you, but we did want to let you know why this popular product's price is going to go up several dollars.

We also wanted to let you know so, if you are so inclined, you can take advantage of the current Coco-Biotic cost right now, before the price goes up this coming Sunday. (Please hurry, though, because supplies in the warehouse are limited and if they run out, the next shipment will begin the higher price zone.)

Even at the higher price starting this coming Sunday, the Coco-Biotic will still be an economical value, as each bottle provides 22 servings and it is so exceptionally healthy and convenient.

But again, if you are interested, act now to get yours at the current price of $25.98 for the 22 serving bottle (and for those who order in bulk, remember it is no-cost shipping when you order 6 or more bottles.)

Read More About Coco-Biotic and
Order Yours Now Before the Price Goes Up
https://shop.bodyecology.com/prodinfo.asp?number=BE301

All Content, Copyright 2007 bodyecology.com
Body Ecology
Suite A
218 Laredo Dr
Decatur, Ga. 30030

Radiant Health for Children and Their Parents

Our Biggest Conference Ever! More Sessions, More Speakers!

Friday, November 9 - Saturday, November 10 - Sunday, November 11

Hi All,
During our meeting this month we will be gathering to make Coconut
kefir pudding and water. Read about what Coconut Kefir is here:
http://bodyecology.com/coconutkefir.php
So, if you are interested in participating, let me know. We will work
out the details. If you aren't sure about it but want to watch or try
a little of it, you are welcome to show up to learn. I will be
purchasing the coconuts and the starter culture, so I want to get and
idea of how many people want to take some home with them at the end of
the meeting. By the way, this is a great food/drink for you and your
children.
Priscilla

Hi Everyone,

Coconut Kefir Water and Pudding was the topic of our meeting today. We had a great turn out and had so much fun cracking open coconuts and making the kefir.  For those of you who were not here today, here is what we did. You can try it at home on your own and post and questions to the group if you have them. It looks like next meeting we will be making cultured veggies and fermented salsa, yum!!! I hope to see you all soon.

Priscilla
WAPF Chapter leader

Coconut Kefir Water and Pudding

How do you make coconut Kefir?

Take your case of young coconuts, punch holes in the end where the eyes are pour out all the coconut water into clean glass jars. To one pint of liquid (about 4 young coconuts) add a packet of kefir starter culture. Let this sit about 24-48 hours.

You will know your kefir is ready when the color changes to a milky white and usually there is a bit of bubbling or foam on the top. This means the sugar has all been removed. When you drink it will taste tangy and tart.

You can use about 1/4 cup of kefir from the first batch to "transfer" friendly bacteria to your next batch of kefir. You man do this up to seven times with one package of starter. When the weather becomes cold outside warm the liquid to about 90 degrees before adding the starter. Then place the glass jar some where warmer so the temperature is steady at around 70 degrees.

Allow room for expansion as the coconut water ferments and becomes coconut kefir. Cover and let set at room temperature for a day or two. The cooler it is in your home, the longer it will take to ferment. The water will become like a drinkable yogurt. When this happens place it in the refrigerator. It will keep for several weeks. You may add vanilla, stevia, or any flavoring and sweetening of your choice.

Make Coconut pudding!!

To make coconut pudding open up the young coconuts from step one above and scoop out the soft flesh. Blend this flesh into a pudding and add the remaining activated culture from that pint jar (see above) or from your coconut kefir culture. Mix thoroughly and let set at room temperature. This will make a pudding like substance that you can eat as a snack or use in dressings, or as a spread. It is dairy free and delicious. It is a great food for kids and babies too. It too will store well in the refrigerator

My coconut kefir and coconut pudding are ready.  They are delicious - I'm so excited! 

 

At the conference, someone mentioned that she makes her coconut kefir by using canned coconut water.  Do you know anything about this?  Also, could I use my canned coconut milk - maybe separate it first?

 

Thanks Priscilla and Jessica for showing us how to make this valuable drink.

Cara

 

Hi Cara & Priscilla,

You know--I could have sworn that Natasha Campbell mentioned kefiring coconut
milk at the
conference--It would be fun to give it a try!

All the Best,
Jessica

Hey Guys,
I am up this morning because I can not sleep. I went to visit Germantown school (in Annapolis) the other day (again). I asked about what the kids where getting for (optional) breakfast and what she told me almost knocked me over. Not one real food. (well sometimes they get a bagel. (if they are lucky) Pop tarts was at the top of the list. Look at the ingredients. I don't think Dr. Oz would approve of this do you? Even the FDA tells us all to stay away from Trans Fats and High fructose corn syrup, and now we are feeding this to the youngest most vulnerable of our populations. I am fuming!!! Can they not get a cup of yogurt, can they not get a banana, a bagel and cream cheese, a bowl of oatmeal!!!!! Come on!!!! Where are we living??? They have a huge room filled with state of the art computers for the kids and they can't get and apple? Sorry to rant, but I really think we should all be mad. Maybe you don't have children or your child doesn't go to that school, so it doesn't matter to you. But these are all our children. Someone has to stand up for these kids and make the schools change.
I have just become a member of Parents Against Junk Food. (it is free and informative) Please go to this website and read for yourself what is going on in the schools. And please go to the site and fill out the form to Urge your representatives in Congress to support Child Nutrition Promotion and School Lunch Protection, a bill that would improve the nutritional quality of school foods.  http://parentsagainstjunkfood.org/
I am going to start a petition and bring it to Germantown. I hope I can get some of you to sign it in your support of getting real food back in school. What kind of priority are we setting Putting the nutrition of our children last?
Anyone what to help me?

Let me know,

Priscilla  Smith

Pop Tarts

Serving Size 1 pop tart

Calories 200           

Total Fat 5g           

Total Carbohydrate 38g           

INGREDIENTS: Enriched Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Vitamin B1, Riboflavin, Vitamin B2, Folic Acid, Corn Syrup, High Fructose Corn Syrup, Dextrose, Partially hydrogenated Soybean Oil, Sugar, Crackermeal, Modified Wheat Starch, Salt, Dried Strawberries, Dried Apples, Dried Pears, Leavening, Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Calcium Sulfate, Citric Acid, Corn Cereal, Gelatin, Caramel Color, Xanthan Gum, Soy Lecithin, Color Added, Red No. 40, Yellow No. 6, Niacinamide, Reduced Iron, Blue No. 1, Vitamin A Palmitate, Pyridoxine Hydrochloride, Vitamin B6, Riboflavin, Vitamin B2, Thiamin Hydrochloride, Vitamin B1, Folic Acid, Tumeric.

ok..now i am enraged too.  if this is the breakfast i can only imagine the lunch.  this is completely unacceptable! 

 

maybe the newspaper would be interested in this information?!? 

 

i also wonder if whole foods or even giant, for that matter, would be willing to help support healthier breakfast options. 

 

did i ever get that article to you about the at-risk school that changed the meals?  if not, I will look for the magazine and copy it for you.  it is an amazing article.

 

vickey

 

 

 

 

inflowdoula <priscilla.smith@gmail.com> wrote:

Hey Guys,
I am up this morning because I can not sleep. I went to visit Germantown school (in Annapolis) the other day (again). I asked about what the kids where getting for (optional) breakfast and what she told me almost knocked me over. Not one real food. (well sometimes they get a bagel. (if they are lucky) Pop tarts was at the top of the list. Look at the ingredients. I don't think Dr. Oz would approve of this do you? Even the FDA tells us all to stay away from Trans Fats and High fructose corn syrup, and now we are feeding this to the youngest most vulnerable of our populations. I am fuming!!! Can they not get a cup of yogurt, can they not get a banana, a bagel and cream cheese, a bowl of oatmeal!!!!! Come on!!!! Where are we living??? They have a huge room filled with state of the art computers for the kids and they can't get and apple? Sorry to rant, but I really think we should all be mad. Maybe you don't have children or your child doesn't go to that school, so it doesn't matter to you. But these are all our children. Someone has to stand up for these kids and make the schools change.
I have just become a member of Parents Against Junk Food. (it is free and informative) Please go to this website and read for yourself what is going on in the schools. And please go to the site and fill out the form to Urge your representatives in Congress to support Child Nutrition Promotion and School Lunch Protection, a bill that would improve the nutritional quality of school foods.  http://parentsagainstjunkfood.org/
I am going to start a petition and bring it to Germantown. I hope I can get some of you to sign it in your support of getting real food back in school. What kind of priority are we setting Putting the nutrition of our children last?
Anyone what to help me?

Let me know,

Priscilla  Smith

Pop Tarts

Serving Size 1 pop tart

Calories 200           

Total Fat 5g           

Total Carbohydrate 38g           

INGREDIENTS: Enriched Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Vitamin B1, Riboflavin, Vitamin B2, Folic Acid, Corn Syrup, High Fructose Corn Syrup, Dextrose, Partially hydrogenated Soybean Oil, Sugar, Crackermeal, Modified Wheat Starch, Salt, Dried Strawberries, Dried Apples, Dried Pears, Leavening, Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Calcium Sulfate, Citric Acid, Corn Cereal, Gelatin, Caramel Color, Xanthan Gum, Soy Lecithin, Color Added, Red No. 40, Yellow No. 6, Niacinamide, Reduced Iron, Blue No. 1, Vitamin A Palmitate, Pyridoxine Hydrochloride, Vitamin B6, Riboflavin, Vitamin B2, Thiamin Hydrochloride, Vitamin B1, Folic Acid, Tumeric.

---

Be a better pen pal. Text or chat with friends inside Yahoo! Mail. See how.

----- Original Message -----

From: Priscilla Smith

To: WAPF-Anne-Arundel-County@yahoogroups.com

Sent: Tuesday, November 20, 2007 6:17 AM

Subject: Re: [WAPF-Anne-Arundel-County] Get Junk Food out of our Schools

Yes, Yes, Yes! Great Ideas! I was thinking about the local papers too. I want to go in to talk with the Principal first and see what he has to say about feeding his students such junk. I want to give him the opportunity to try and make a change. I was also thinking the same thing about a store or someplace that would like to provide food for the school.  (although I am sure this school is no different from all the others) Thanks for the article, it is amazing what a difference good nutrition can make.
Priscilla



Vickey Grover wrote:

ok..now i am enraged too.  if this is the breakfast i can only imagine the lunch.  this is completely unacceptable! 

 

maybe the newspaper would be interested in this information?!? 

 

i also wonder if whole foods or even giant, for that matter, would be willing to help support healthier breakfast options. 

 

did i ever get that article to you about the at-risk school that changed the meals?  if not, I will look for the magazine and copy it for you.  it is an amazing article.

 

vickey

 

 

 

 

inflowdoula <priscilla.smith@gmail.com> wrote:

Hey Guys,
I am up this morning because I can not sleep. I went to visit Germantown school (in Annapolis) the other day (again). I asked about what the kids where getting for (optional) breakfast and what she told me almost knocked me over. Not one real food. (well sometimes they get a bagel. (if they are lucky) Pop tarts was at the top of the list. Look at the ingredients. I don't think Dr. Oz would approve of this do you? Even the FDA tells us all to stay away from Trans Fats and High fructose corn syrup, and now we are feeding this to the youngest most vulnerable of our populations. I am fuming!!! Can they not get a cup of yogurt, can they not get a banana, a bagel and cream cheese, a bowl of oatmeal!!!!! Come on!!!! Where are we living??? They have a huge room filled with state of the art computers for the kids and they can't get and apple? Sorry to rant, but I really think we should all be mad. Maybe you don't have children or your child doesn't go to that school, so it doesn't matter to you. But these are all our children. Someone has to stand up for these kids and make the schools change.
I have just become a member of Parents Against Junk Food. (it is free and informative) Please go to this website and read for yourself what is going on in the schools. And please go to the site and fill out the form to Urge your representatives in Congress to support Child Nutrition Promotion and School Lunch Protection, a bill that would improve the nutritional quality of school foods.  http://parentsagainstjunkfood.org/
I am going to start a petition and bring it to Germantown. I hope I can get some of you to sign it in your support of getting real food back in school. What kind of priority are we setting Putting the nutrition of our children last?
Anyone what to help me?

Let me know,

Priscilla  Smith

Pop Tarts

Serving Size 1 pop tart

Calories 200           

Total Fat 5g           

Total Carbohydrate 38g           

INGREDIENTS: Enriched Wheat Flour, Niacinamide, Reduced Iron, Thiamin Mononitrate, Vitamin B1, Riboflavin, Vitamin B2, Folic Acid, Corn Syrup, High Fructose Corn Syrup, Dextrose, Partially hydrogenated Soybean Oil, Sugar, Crackermeal, Modified Wheat Starch, Salt, Dried Strawberries, Dried Apples, Dried Pears, Leavening, Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Calcium Sulfate, Citric Acid, Corn Cereal, Gelatin, Caramel Color, Xanthan Gum, Soy Lecithin, Color Added, Red No. 40, Yellow No. 6, Niacinamide, Reduced Iron, Blue No. 1, Vitamin A Palmitate, Pyridoxine Hydrochloride, Vitamin B6, Riboflavin, Vitamin B2, Thiamin Hydrochloride, Vitamin B1, Folic Acid, Tumeric.

---

Be a better pen pal. Text or chat with friends inside Yahoo! Mail. See how.

Our Next Chapter Meeting December 12th will be another food prep
class/demo. We will learn how to make cultured cabbage and fermented
salsa.  I will be providing the raw ingredients and the jars, so please
bring a small amount of cash (to pay for the veggies) if you want to go
home with a jar of each. If you just want to watch and participate in
the making, it is free.  As always children are welcome. There will be a
reminder sent out with the location (my house) and time.  Let me know if
you plan on coming so I know how many veggies to buy.  I hope you all
had a wonderful Thanksgiving.
Thanks!
Priscilla

We just made a new batch of kefir using the reserved kefir form the
last batch.  The new batch has a pink hue.  Is that normal or did we do
something wrong?

Thanks!

Vickey

We just made a new batch of kefir using the reserved kefir form the
last batch. The new batch has a pink hue. Is that normal or did we do
something wrong?

Thanks!

Vickey

If the water is pink, do not use it (water is spoiled, and so is the coconut). If you need more starter water let me know. That is too bad. I hope you didn't make too much.
Priscilla


hjgrover wrote:

We just made a new batch of kefir using the reserved kefir form the
last batch. The new batch has a pink hue. Is that normal or did we do
something wrong?

Thanks!

Vickey

Please post any ideas you have for upcoming meetinging. Some Ideas so
far are, "Animal Fats in your diet", "Nourishing Our Children", and
Nutrition in Schools"
I look forward to hearing your ideas.
Priscilla

----- Original Message -----

From: inflowdoula

To: WAPF-Anne-Arundel-County@yahoogroups.com

Sent: Friday, November 30, 2007 10:02 AM

Subject: [WAPF-Anne-Arundel-County] Fat Head

This is a clip from a new movie that is coming out.
Please watch it.
Priscilla

http://www.youtube.com/watch?v=v8WA5wcaHp4

Here is the site about the movie with more clips

http://www.proteinpower.com/drmike/2007/11/27/fat-headyouve-been-fed-a-load-of-bologna/

I think you are right. It is weired because that one clip is so great
but the others don't even seem like the same movie. And would you think
Mary Inig would be in a movie that supports junk food?





Cara Bergman wrote:
>
> Priscilla - the clip is great.  Then I went to the website and watched
> the other clips.  It seems like he is in favor of fast food -- am I
> missing something?
>
>
>     ----- Original Message -----
>     *From:* inflowdoula <mailto:priscilla.smith@...>
>     *To:* WAPF-Anne-Arundel-County@yahoogroups.com
>     <mailto:WAPF-Anne-Arundel-County@yahoogroups.com>
>     *Sent:* Friday, November 30, 2007 10:02 AM
>     *Subject:* [WAPF-Anne-Arundel-County] Fat Head
>
>     This is a clip from a new movie that is coming out.
>     Please watch it.
>     Priscilla
>
>     http://www.youtube.com/watch?v=v8WA5wcaHp4
>     <http://www.youtube.com/watch?v=v8WA5wcaHp4>
>
>     Here is the site about the movie with more clips
>
>    
http://www.proteinpower.com/drmike/2007/11/27/fat-headyouve-been-fed-a-load-of-b\
ologna/
>    
<http://www.proteinpower.com/drmike/2007/11/27/fat-headyouve-been-fed-a-load-of-\
bologna/>
>
>

The Great Canola Con

Recent research shows that cholesterol acts as an antioxidant.60 This
is the likely explanation for the fact that cholesterol levels go up
with age. As an antioxidant, cholesterol protects us against free
radical damage that leads to heart disease and cancer. Cholesterol is
the body's repair substance, manufactured in large amounts when the
arteries are irritated or weak.

Blaming heart disease on high serum cholesterol levels is like blaming
firemen who have come to put out a fire for starting the blaze.
Cholesterol is needed for proper function of serotonin receptors in
the brain.61 Serotonin is the body's natural "feel-good" chemical.
This explains why low cholesterol levels have been linked to
aggressive and violent behavior, depression and suicidal tendencies.

Mother's milk is especially rich in cholesterol and contains a special
enzyme that helps the baby utilize this nutrient. Babies and children
need cholesterol-rich foods throughout their growing years to ensure
proper development of the brain and nervous system.

Dietary cholesterol plays an important role in maintaining the health
of the intestinal wall,62 which is why low-cholesterol vegetarian
diets can lead to leaky gut syndrome and other intestinal disorders.
Animal foods containing saturated fat and cholesterol provide vital
nutrients necessary for growth, energy and protection from
degenerative disease.

Vitamin A, Vitamin D and Cod Liver Oil: Some Clarifications

Several visitors to our website have noted inconsistencies in various statements about vitamin A, vitamin D and cod liver oil. These issues revolve around questions of dosage and safety.

Vitamin A Dosage

We have pointed out that concerns about vitamin A toxicity are exaggerated. While some forms of synthetic vitamin A found in supplements can be toxic at only moderately high doses, fat-soluble vitamin A naturally found in foods like cod liver oil, liver, and butterfat is safe at up to ten times the doses of water-soluble, solidified, and emulsified vitamin A found in some supplements that produce toxicity.(1) Additionally, the vitamin D found in cod liver oil and butterfat from pasture-raised animals protects against vitamin A toxicity, and allows one to consume a much higher amount of vitamin A before it becomes toxic.(1-3) Liver from land mammals is high in vitamin A but low in vitamin D, and should therefore be consumed with other vitamin D-rich foods such as lard or bacon from pasture-raised pigs, egg yolks, and oily fish, or during months in which UV-B light is sufficient to provide one with adequate vitamin D.

As a general guideline, we recommend the following doses of vitamin A from cod liver oil, along with a nutrient-dense diet that contains other vitamin A-rich foods:

Children age 3 months to 12 years: A dose of cod liver oil that provides about 5000 IU vitamin A daily
Children over 12 years and adults: A maintenance dose of cod liver oil that provides about 10,000 IU vitamin A daily
Pregnant and nursing women: A dose of cod liver oil that provides about 20,000 IU vitamin A daily

Individuals under stress or wishing to use cod liver oil to treat a disease condition may take much larger doses, even up to 90,000 IU vitamin A per day, for a period of several weeks.

Vitamin D

The recommended dosages for cod liver oil provide about 500 IU vitamin D for children, 1000 IU vitamin D for adults, 2000 IU vitamin D for pregnant and nursing women and up to 9000 IU for those taking large amounts of cod liver oil to deal with stress and disease.

In 1997, the Food and Nutrition Board of the US Institute of Medicine set the tolerable upper intake level (TUIL) for vitamin D at 2000 IU per day. However, the vitamin D content experts on the Upper Limits Panel objected to this limit, and several prominent vitamin D researchers have called for an upward revision of the limit. Experiments show that even during the winter with a low vitamin D intake, humans will exhaust stores of vitamin D at a rate of 3000-4000 IU per day, an amount that many people require to maintain optimal levels of the vitamin in the blood. Extensive exposure to summer sun at mid latitudes naturally produces levels of vitamin D in the blood equivalent to what is attained by supplementing with a continued daily dose of 10,000 IU, suggesting humans are designed to tolerate such large amounts of vitamin D.(4)

If you are a lifeguard or spend a lot of time in the sun, you do not need to take supplemental vitamin D; however you still need to consume adequate vitamin A. Animal studies show that even moderate amounts of vitamin D increase the body's need for vitamin A, whether the vitamin D is provided in the diet or by UV light (2,5). So, if you cut back or eliminate cod liver oil in the summer, be sure to consume plenty of oily fish, liver, butterfat and egg yolks from grass-fed hens to ensure adequate vitamin A.

For a discussion of Vitamin D Toxicity, see
http://www.cholecalciferol-council.com/toxicity.pdf

This does not mean we do not recommend that some individuals have their vitamin D levels tested. Such testing can be very useful in determining vitamin D status and the effectiveness of cod liver oil or vitamin D supplements.

Cod Liver Oil

As of June 2007, we recommend the following brands of cod liver oil:

In Stores: Garden of Life, regular dose cod liver oil

Online/Mail Order:

• Dr. Ron's High Vitamin Old Fashioned Blue Ice Pure Cod Liver Oil, 1-877-472-8701, drrons.com
• Radiant Life, Premier High Vitamin Cod Liver Oil, (888) 593-8333, 4radiantlife.com
• Blue Ice, High Vitamin Cod Liver Oil, (402) 338-5551, greenpasture.org

In Europe, Healthspan Ltd., 0800 73 123 77, healthspan.co.uk

In Australia:

• Green Pasture Australia, greenpastures.com.au
• Green Pasture Products, The Nourishing Cafe, edie@...
• Melrose cod liver oil, email: geoff@...

Note that 1 scant teaspoon of regular dose cod liver oil provides about 5,000 IU vitamin A while 1 scant teaspoon of high-vitamin cod liver oil provides over 11,000 IU vitamin A. This extra vitamin A helps to protect the polyunsaturated fatty acids from becoming oxidized after they are incorporated into the cell membrane.(6) High-vitamin cod liver oil also contains a higher proportion of vitamin D than does regular-dose cod liver oil, which is necessary to balance the vitamin A.

Some of the brands recommended in various articles on our website we no longer endorse because the manufacturer is removing vitamin A out of concerns of toxicity. An adequate dose of vitamin A-reduced cod liver oil may supply more unsaturated fatty acids than is considered safe.

Warning: Many brands of cod liver oil are processed to remove all the vitamins A and D and then have synthetic vitamins A and D added back in. These products should be completely avoided as the synthetic versions of A and D are toxic. For those living in Canada or overseas, where our recommended brands are not available, be sure to contact the manufacturer and inquire whether the A and D in their cod liver oil is naturally occurring or synthetic.

References

1. Myhre, et al., "Water-miscible, emulsified, and solid forms of retinol supplements are more toxic than oil-based preparations," Am J Clin Nutr, 78 (2003) 1152-9.

2. Aburto, et al., "The influence of Vitamin A on the Utilization and Amelioration of Toxicity of Cholecalciferol, 25-Hydroxycholecalciferol, and 1,25-Dihydroxycholecalciferol in Young Broiler Chickens," Poultry Science, 77 (1998) 570-577.

3. Metz, et al., "The Interaction of Dietary Vitamin A and Vitamin D Related to Skeletal Development in the Turkey Poult," J. Nutr. 115 (1985) 929-935.

4. Heaney, Robert P., "The Vitamin D requirement in health and disease," Journal of Steroid Biochemistry & Molecular Biology, 97 (2005) 13-19.

5. Aburto and Britton, "Effects of Different Levels of Vitamins A and E on the Utilization of Cholecalciferol by Broiler Chickens," Poultry Science, 77 (1998) 570-577.

6. Masterjohn, Chris, "Dioxins in Animal Foods: A Case for Vegetarianism," http://www.westonaprice.org/envtoxins/dioxins.html October 17, 2005.

John says he doesn't think it is the same move at all. I will look into
where the first clip came from.
Priscilla


inflowdoula wrote:
>
> This is a clip from a new movie that is coming out.
> Please watch it.
> Priscilla
>
> http://www.youtube.com/watch?v=v8WA5wcaHp4
> <http://www.youtube.com/watch?v=v8WA5wcaHp4>
>
> Here is the site about the movie with more clips
>
>
http://www.proteinpower.com/drmike/2007/11/27/fat-headyouve-been-fed-a-load-of-b\
ologna/
>
>