All Episodes
Previous Next
Aug. 18, 2023 - Health Ranger - Mike Adams
42:34
Sally Fallon Morell interviewed about Human Dietary Wisdom...
| Copy link to current segment

Time Text
Welcome to today's interview on Brighteon.com.
I'm Mike Adams, the founder of Brighteon.
And we've got a great guest for you today, Sally Fallon Morrell, who is the president of the Weston A. Price Foundation.
And she has a course that's going to be airing on Brighteon University, which is brightu.com.
Coming up soon, we'll give you the dates and everything.
It's called Nourishing Traditional Diets.
And it gives you the wisdom to have a revolution in your personal health by essentially returning to the indigenous diets or traditional diets that humanity has been thriving on for as long as we know.
Sally Fallon Morrell, you got a lot of L's in that name.
But welcome to the show.
It's great to have you on.
Thank you.
Thanks for having me.
And thanks for hosting the course.
I'm really pleased.
I'm thrilled to host it and I'm a big fan of your work and everything that you're doing and I thank you so much for having the courage to just tell the truth about things like seed oils.
You know, it's really coming out and we've been beating that drum for 25 years.
Yes, you have.
Well, but let's start there, actually.
So, you know, I've been telling people, you know, drop the canola, for God's sake, and the corn oil and the soy oil and all this stuff, and I don't eat any of that garbage.
So, I mean, you know, I'm doing avocados and coconut oil and things like that.
But tell us about seed oils to start with.
Well, they're very toxic.
They are highly processed, and because they're polyunsaturated, they break down into very toxic aldehydes in the body.
They cause cancer, heart disease, premature aging.
They're very detrimental to children, growing children.
And in soybean oil, you have the added problem of the high estrogen content A tablespoon of soybean oil contains the same amount of estrogen as a birth control pill.
No kidding!
That's right.
Wow!
And I just learned this recently myself.
You know, I kept thinking, well, it's the protein, but it's also in the soybean oil.
And all processed food, well, 90% of all processed food is used as soybean oil because it's the cheapest oil.
It's cheap, right.
No, you see it in...
I will say this.
What we're teaching is that these seed oils have replaced the traditional animal fats.
The butter, the lard, the tallow, the poultry fats, and coconut oil and palm oil are also good fats, but the animal fats are what contain the fat soluble vitamins and that's where our emphasis is and this is what we'll be talking about in the course.
Yeah, yeah, exactly.
Let's be clear, this is not a vegan course of any kind, and I'm not a vegan either.
Sometimes I crave a brisket sandwich, and I'm pretty sure my body's craving the fat on the brisket, you know.
Well, and the B12 and the meat.
I just wrote an article about meat and longevity and meat consumption is definitely associated with longevity.
I learned in writing this that the longest lifespan is not Okinawa or Japan.
It's Hong Kong.
And the highest meat consumption in the world is in Hong Kong, over a pound a day.
That's a lot of meat.
Gosh, that is a lot of meat.
And in Chinese culture, they eat a lot of pork, by the way.
A lot of pork.
And we've done quite a bit of interesting research on pork.
They marinate it first in vinegar, or in the West they cure it in some way, and that makes the pork a lot more nutritious for human beings.
Interesting.
Now, let me add this note too, because I know over the years there's been a lot of news about processed meats being associated with diabetes and cancer and so on, but I've been one of the few people out there talking about this additive, the sodium nitrite that they put into the processed meats.
Yes, lots of additives.
The naturally cured salamis, bacon, ham, and this is usually with salt and maybe a little sugar.
These are actually quite healthy.
And they are storage foods.
You know, what do you eat when you're out and around?
You eat storage food.
You eat cheese and you eat cured meats.
That's what people used to eat when they were out hunting or whatever.
So if they're done in the traditional artisan way, these are healthy foods.
And so, this course coming up, and by the way, it begins, let's see here, August 26th is the first day that it airs, and it runs through September 5th.
So, folks, if you want to register, it's free to watch, and you can go to brightu.com, and that's just, it's like Bright Town University, but the word bright followed by the letter U, brightu.com, register there, you can watch the entire thing for free.
And I've got a few notes here about it.
I know you are going to be talking about coconut oil and also cholesterol.
And let's go there next because, you know, we've been lied to for generations about cholesterol, basically to sell statin drugs, I think.
Yeah, well, this was all created.
You know, how can we bash the animal fats and sell the vegetable oils instead?
This is a deliberate campaign.
It's been going on for over 100 years.
And they came up with this idea, well, the vegetable oils don't contain cholesterol and they don't contain saturated fat.
So let's say that saturated fat and cholesterol are bad and then people will stop using butter and Cooking in lard.
The cholesterol thing, I mean, cholesterol is essential for life.
It is.
You've got to have it in every cell membrane.
And in some of the studies, which are never mentioned, they found that the higher your cholesterol through your years of aging and everything, the longer you live.
So, higher cholesterol is associated with a longer lifespan, especially in women, and cholesterol is your greatest asset.
It protects you against cancer.
It protects you against aging, once again.
And the lipoproteins, they also carry the fat-soluble vitamins to your cells, and they carry the waste products away from your cells.
This is the way nature does things.
We're getting these more and more aggressive cardiologists who are now putting young men on statin drugs, cholesterol-lowering drugs.
And you know what?
Testosterone is made out of cholesterol.
And then what happens next?
Well, then they have other problems.
Yeah.
And they're putting women of childbearing age on these drugs, and they cause horrible birth defects.
It's just a complete perversion of medical science and the art of medicine.
Well, absolutely.
And some of that, I think, it's just to appease the profit of the food industry because it's more profitable for them to make margarine out of these seed oils than it is.
Absolutely.
I've got something to share with you along those lines, but let me give you a website.
NourishingTraditions.com is your blog site.
And then there's also at WestonPrice.org.
This is the Weston A. Price Foundation, where you are the president.
And we'll talk about that in a second.
But I want to tell you, Sally...
You know, so this is the smoothie that I drink every day.
And sometimes I just drop a raw egg in here, an egg from my own farm, you know, because I have chickens, and we get about a dozen eggs a day.
And usually six of those eggs are claimed by my dogs, by the way.
Sorry.
They know good food.
They know good food, and one of them's here, and they're beautiful coats, by the way, and highly intelligent, highly functional, active dogs, very healthy.
But I'll drink a raw egg in my smoothie very frequently, or sometimes we'll make dishes out of the eggs.
But I do the raw egg, you see, because I understand.
Go ahead.
Well, I would just say the raw yolks...
You can put as many of those in your smoothie as you like.
I think men can do about six raw yolks a day, so you've got to keep them away from your dogs there.
But the whites can be hard to digest, and there's a lot of emphasis on digestion in the Wise Traditions diet, the nourishing traditional diet.
And so I think you have to be a little bit careful of those whites.
If you're not having any problem, that's fine.
But if you find that you're a little tummy ache, Afterwards, I would not put the wipes in.
Oh, okay.
No, I've never noticed any issues at all.
I've never had issues with that.
But thanks for pointing that out in case somebody in the audience might be sensitive to that.
But yeah, I just think, you know, a raw egg is like nature's perfect vitamin.
Well, it is.
It's made to nourish the embryo and the chick till it grows.
The egg yolks have everything, and the whites have a complete protein profile.
Oh, yeah!
And there's always ways to fix eggs.
You can always find a way that somebody likes eggs.
Yeah, true.
I mean, and we've hatched eggs at our farm, too.
And, you know, you think about it, okay, you have the egg white and the yolk in this egg, and then you incubate it for whatever it is, 28 days, you know, a certain temperature, and then out pops a complete chicken with eyes and feet and feathers and everything and a heart.
It's amazing.
Yeah.
I mean, and clearly it wasn't getting resources from outside the egg, you know.
No, it was all right there.
It was all in there.
Yeah, okay.
Eggs are great food.
You know, the old American breakfast at the turn of the century was eggs and meat.
Americans ate four times more eggs than they eat today per person.
And they had pork or bacon or steak or something with those eggs.
And that is a good breakfast.
It's a breakfast that can get you right through the morning without any, you know, rollercoaster blood sugar effect.
Right.
And it's got all the nutrients in it.
And then you had toast with lots of butter on it.
This is a good breakfast.
And over the years, the diet dictocrats, as I call them, have been maligning and, you know, demonizing this wonderful breakfast.
And they want you to eat cereal or You know, pastries or something like that.
Right, and then that's destroying cultures around the world.
And let's talk about Weston A. Price and what he did, because I know he traveled to, I think, some Pacific Island locations and other places, and he found that when people ate the local traditional diets, they had really healthy teeth, because Weston Price is a dentist, right?
Right, they had no cavities, and everybody had very broad faces and naturally straight teeth.
As soon as they switched to the white man's food, they developed, based on sugar, white flour, canned condensed milk, and vegetable oils, they developed rampant tooth decay, and then the next generation born to parents eating this diet had a more narrow face, altered facial structure, Yes.
Yes.
Yes.
Brown pelvic opening.
Now he didn't just go to the South Pacific, he went to Switzerland and to the Outer Hebrides and he went to Africa, New Zealand, and all these diets were different.
But what we do in this course is show the commonalities.
There were 11 features or principles of these diets that everyone practiced and the main one was the principle of nutrient density and the diets were extremely high in the fat soluble vitamins which you really can only get in a few places Animal fats from grass-fed animals, organ meats, and certain types of seafood.
So that's what I present.
And then the second half of the presentation is how to do this.
You know, where do you start when everything's so confusing?
And it's kind of daunting where to start first.
Well, again, I'm really glad you're doing this, and you're going to give people a lot of practical information in the course, like you said, how to actually do this.
But, you know, since the last time that we spoke, we've seen now this war on meat globally.
Yes.
Right?
Yes.
Yeah, go ahead.
Germany, they want you to have one sausage a month.
Yeah, I know.
And they're seizing farms in the Netherlands and just...
Yes, in Ireland.
In Ireland, yeah.
Australia, and yeah.
You know, I just wrote an article, I write for the Epoch Times, and it's called Meat and Longevity, and I talk about the studies of a woman, she was from USDA, and they took impoverished African children and they had four groups, and one group got meat for their lunch.
And that was the only group that really thrived.
The others were just completely plant-based or had some oil added or maybe had some milk added.
But the ones who got meat, they added muscle mass, they grew better, they did much better in school.
But the interesting thing is, They showed leadership ability.
The ones that got me.
And that's what they, the invisible handlers, don't want us to have is leadership ability.
So they want us to be all soy boys.
Soy boys.
There you go.
Right.
Kind of meek, kind of feminized, estrogen-inundated males who are incapable of being leaders or even women capable of being leaders.
And probably much worse rates of infertility and childbirth problems, all kinds of things.
It's not good that our men are over-estrogenated, but I don't think the women should be over-estrogenated.
I don't think it's a good thing for women to be too feminine or too estrogenated.
Well, I'm sure there's a sweet spot of what the right hormone balance is supposed to be, and I'm sure we're far from it with what people are being fed today.
What's your take on the globalists trying to replace meat with insects now?
It's like, eat more bugs.
Well, this is interesting, Mike, because many cultures did eat bugs.
In some cultures, it was the only animal food.
And bugs are highly nutritious.
But, you know, it's not in our culture.
And I always say these people eat bugs and reptiles.
You don't have to do that.
We have plenty of foods that are acceptable to Westerners.
And, of course, the main one is meat.
And the other one is raw dairy products.
And then eggs, of course.
And so we don't have to eat these foods.
And there might be some digestive problems.
With eating the skins, you know, the exoskeletons of the bugs, there might be some digestive problems.
And who knows what they would do with these bugs when they process them?
Add a lot of flavorings, MSG, and that's not good either.
No, I completely agree with you.
Yeah, I saw, we bought some, like, little cricket snacks to put them under the microscope a while back, and sure enough, they had, I think, yeast extract, which is MSG in it.
Yes, yes.
It was like, you know, excitotoxins with bugs, basically.
Yeah, well, we used to carry cricket bars in our store.
This was before all this started.
But people didn't like them very much.
Was it the legs?
The little legs sticking out?
Well, you couldn't see the legs.
They were all ground up.
I'm kidding.
It's like eating a bar and there's a couple of legs sticking out.
No, these are tiny bugs.
But they were all ground up and people just didn't like them.
They turned people off and it's just not in our culture to eat bugs.
Well, yeah, especially when you can get some good barbecue here in Texas, where I am.
Why would you eat bugs if you can have, you know, some, like a brisket sandwich, like I said, nothing.
Right, there you go.
Yeah.
All right.
Well, this is fascinating.
Okay.
You also talk about nutritional deficiencies.
And you mentioned a few so far.
B12 is a real common one.
But what are some of the other fat-soluble nutritional deficiencies that are common?
So starting with vitamin A, and that's been demonized vitamin.
We're not supposed to eat vitamin A. But vitamin A is absolutely essential for good health.
And you don't get vitamin A from plant foods.
You get the precursors.
Some people can convert a few of these into vitamin A, but most people can't.
And vitamin A, we're talking about hormone balance.
That's vitamin A right there.
You're talking about cell differentiation.
There's your vitamin A. You're talking about dealing with stress.
You need vitamin A. It's just good eyesight and healthy bones.
Even keen hearing is dependent on vitamin A. And most Americans are extremely deficient in vitamin A. This is one of the reasons that we do recommend that people eat liver once a week, because it's our best source of vitamin A. Or take cod liver oil.
And then butter, of course, is an excellent source of vitamin A. And those egg yolks, yeah.
Yeah, yeah, exactly, the egg yolks.
And yeah, when I use butter, you know, there's no moderation on my part.
Yeah, you want to see teeth marks in the butter.
I'm just like slathering.
You know, Mike, if 10% of the population would switch to this Wise Traditions diet and want a lot of butter, it would change our food system.
It would change it from the ground up and from the pasture up.
It would change everything.
Well, I agree.
And the seed oil industry, the margarine industry, has been so insidious since the 1970s.
That's when they began to really, I think, kind of twist the USDA and push through the media that everybody should switch to margarine.
And I specifically remember my grandmother switching to what she called oleo.
At the time.
And there was various products and they came in a plastic tub and it was a butter-looking type substance.
But she switched and she used a lot of Crisco.
Yes.
That's interesting.
My mother was from the South and she always used butter.
She was a bit of a snob.
And she said, well, poor people use margarine, we'll use butter.
She was really snobbish about it, but thank goodness.
But she used Crisco because they had created the impression that it was vulgar to use lard.
Right.
That's what I wanted to get to.
Because, I mean, my grandmother lived on a farm and would make biscuits and gravy using the gravy from the sausage.
The proper way to make gravy is it's got to have animal fat in it, right?
Fats in it, yes.
Everything else is fake gravy, counterfeit gravy, which I won't touch.
But she used Crisco, and she was convinced that Crisco was the best thing for doing cookies and pastries and things like that.
And fried chicken.
Oh yeah, people would fry chicken in Crisco.
That's crazy.
I'm getting hungry for okra for some reason just sitting here talking about all this food.
I need some fried okra right now.
Yeah, so I'm very grateful that my mother did use butter, but we did not get the things that my parents got.
We did not get cod liver oil.
That stopped at the Second World War.
And we didn't get liver.
You know, before the Second World War, parents were told you need to fix liver once a week, and that stopped in the Second World War.
And I remember my dad sitting at the table and saying, I just don't understand it.
Your mom and I have perfect eyesight and naturally straight teeth.
How come you kids need braces and glasses?
We all needed braces and we all needed glasses.
And I was able to turn that around in my kids.
They didn't need braces by doing the Wise Traditions diet.
And that's what keeps me going is helping parents understand how to eat Pre-conception and then during pregnancy and during the growth of their children so that they don't need braces, they don't need glasses, they're not autistic, they don't have allergies, they're just beautiful.
Healthy, vibrant children.
Well, let's talk about the widespread health implications of what's being pushed out there.
And I just interviewed Dr.
Joseph Mercola on this, and he mentioned that I think the second most important point that he wants to get across to people from a lifetime of work is how toxic the seed oils are.
Yeah, and I too agree with him on that.
I think it's the number one thing to get rid of.
Of course, there's all the sugar in the diet, but I don't think that's number one.
I think it's the seed oil.
I agree with you.
And my position on that has evolved over the years.
I used to think it was sugar also.
Now I think it's seed oils, 100%.
But the implications of what's being caused, I mean, heart disease, diabetes, autoimmune disorders, Alzheimer's, inflammation, systemic chronic inflammation throughout organ systems is caused by these seed oils.
And I'll tell you, if you get off the seed oils and really embrace the animal fats, you'll find that your cravings for sugar will go down.
Oh, that's interesting.
Yeah.
Huh.
We've had lots of people tell us that.
Huh.
Well, okay, I'm not sure what the mechanism for that would be, but it's fascinating.
I think that the animal fats do the same thing to your dopamine levels that sugar does.
Interesting.
And, you know, you're getting a nice balanced dopamine from the animal fats and you just don't want the sugar.
Right.
And that's the way it should be.
It's not like you're exercising this willpower against sugar because it never works.
Yeah, yeah.
Good point.
To be able to walk through the supermarket and say, I don't want those cookies.
They just shouldn't appeal to you.
Yeah, definitely.
I don't touch any pastries in a box in a supermarket.
I know that's toxic.
And that doesn't mean that you can't have sweet things every now and then because traditional cultures did have natural sweeteners.
Maple syrup, coconut sugar, honey.
And they ate that with relish.
They love those foods.
But supported by a nutrient-dense diet, you can enjoy these foods.
We like to say there's no renunciation on our diet.
You can have occasional sweet things, lacto-fermented foods, healthy soft drinks, all the animal fats, the meat, the sauces, the gravy made with real bone broth and the fats from the pan.
It's really a delicious diet.
There's no renunciation, you know, not a sad, Yeah, you know, you mentioned bone broth, and that brings me to a question I wanted to ask you anyway, where in the nutritional supplements industry, over the last few years, we've seen a very strong return to things like collagen and bone broth.
And it's like a lot of people who were maybe focused on plant-based nutrition alone are realizing that, whoa, you know, wow, collagen is really helping me.
Or bone broth is really helping me.
Do you find that fascinating that there's an awakening happening?
I do.
I definitely do.
And I'll start it with nourishing traditions.
But collagen proteins are very tough proteins.
Milk proteins are the most fragile and should never be heated.
Meat proteins benefit from mild heating, makes them more digestible actually.
But collagen proteins are really tough.
They can be heated and cooled and heated and cooled many times, and they're still collagen proteins.
So the supplements, I think, are probably okay.
It's real collagen protein.
However, I do like to see people making their own broth Saving the bones from the chicken and then making gravy with the broth or sauces or whatever.
Right, right.
Or you can just buy beef bones and you can make beef bone broth and just store that or use that as a base for some other soup.
Right, right.
Yeah, we do that all the time.
A lot of soups on this diet and once you have that broth in your freezer, it's very easy.
Yeah, it also makes quinoa interesting.
Well, all the grains will be more digestible if they're cooked in broth.
Yeah, good point.
Because the gelatin in the broth helps with digestion.
Now, we do talk a lot about grains.
So many people have problems with grains, and that's because, well, two things.
One is, they're not preparing them properly.
Traditional cultures had a long preparation for grains.
Such as the sourdough bread or soaking their oats for oatmeal or whatever.
And the quinoa was soaked a long time because it was considered toxic without being soaked.
And also the glyphosate on the grains.
Well, since you bring that up, so there's glyphosate in the grains.
What about the dioxins that are in some of the animal products?
Because that's where they tend to accumulate.
How do we teach people to choose animal products That don't have dioxins.
I mean, we're going to start testing for dioxins pretty soon in our lab.
Now, are you talking about some of the dips?
I mean...
The way they're treated at the butcher?
No, usually my understanding is that dioxins are largely produced by rural household trash fires that are burning PVC material.
Oh, okay.
And it's releasing dioxins into the air and it falls on a cattle ranch or a farm where cattle are grazing or chicken are grazing and then it ends up bioaccumulating in the animal products.
Well, that would be very interesting to do.
But you have to realize there were plenty of dioxin exposure in primitive cultures because smoke is full of dioxin.
And they live in very smoky huts and teepees.
And they actually like to be in the smoke because it kept the mosquitoes away.
Well, no, I'm thinking that you have to burn specific materials.
It has to be like a polyvinyl chloride material in order to produce these.
Well, I think they're also in any smoke.
Smoke is very toxic.
Yes, it can be.
But they had a mechanism, and I'll be interested in what you find.
Yeah.
There might be worse types of dioxins.
I don't know.
But the mechanism for dealing with dioxins is vitamin A. And they had very rich vitamin A in their diet, and they didn't show any lung problems or any problems with it.
I mean, Price looked at the people living in the Outer Hebrides.
They didn't have chimneys.
And they lived in smoke all day long.
But they didn't get TB. And the teepees and the huts, they were full of smoke.
Oh yeah, they were.
And you mentioned, I think, Salt curing earlier, which is something I want to bring up, because I saw a video recently that I found was quite interesting, where they were just taking a, I don't know, like a pork belly, I think, and just putting salt on it for, I don't know, a couple weeks or whatever.
That was it.
It was just salt and a pork belly, and that cured it, and apparently that can store, at least according to this person, almost indefinitely, Yeah, that's right.
So our diets were a lot saltier up to 1920, before we had refrigeration, because that's how you preserve meat.
Right.
And the civilizations grew up where there was plentiful salt, not just pork, but beef and fish, salt cod.
Yeah.
And our diets in 1900 contained twice as much salt as they do today.
No kidding.
Yeah.
Now, this is another thing where we're told to reduce salt, but we really do need salt.
We need a teaspoon and a half a day, but they had three teaspoons a day in 1900, and far less heart disease.
So we need salt, and one of the good things about living in the modern world is everybody has access to cheap, plentiful salt.
That's true.
You controlled your populations by withholding salt.
I mean, look what the British did in India.
Yeah, exactly.
Well, you make a really important point, and, you know, I've never demonized salt.
I mean, clearly it's responsible.
You've got to be able to push water through cell membranes.
You've got to have the salt pumps, you know, working in your body.
And I've had times where, you know, living in Texas and it's hot and exercising, where I've sweated so much that the body was just like, you've got to get salt.
You've got to replenish the salt because I would lose so much.
We had a friend who went on a low-salt diet and he ended up in the hospital, salt deficient, and he was there for a week because they have to replenish it very slowly.
It's very serious to not get enough salt.
That's true.
Some of these diets out there, like this all-raw diet where they don't eat any salt, I feel is very dangerous.
Now, there is a little bit of salt in meat.
Naturally, and also in dairy products, naturally.
But it's not going to provide all that you need.
Well, and the other thing is just observing animals in nature, and even on my own ranch.
So we import these big Himalayan salt blocks.
Yeah.
And since we get them by the container load, I grab a bunch of them and I set them out for my donkeys and my goats.
And they go for the salt.
And just start licking it smooth until it's totally smooth, you know?
And then they'll stop when they've had enough, and then they'll come back the next day and get whatever salt they need that day.
Same thing with the donkeys.
They love the salt.
And I'm looking at these animals, like, you know, these animals know more than what we're being told on TV. It's like, they know that this is good for them.
They're not keeling over dead from salt.
We put salt out for our dairy cows.
They will not produce milk without salt.
So it seems like domestic animals need a lot more salt than wild animals, which is interesting.
But I think wild animals, like I've read cases of the elephants, would seek out the salt mines and they travel long distances to go get the salt.
To get the salt.
And areas of the world that don't have enough sodium in their soil will not support a lot of animals.
That's fascinating.
That's truly fascinating.
Okay, let me remind people about the course again.
Coming up, brightu.com.
You can start registering beginning August 17th, and the course actually starts on August 26th, and it's called Nourishing Traditional Diets.
And I just reviewed kind of the table of contents, Sally.
It's quite extensive.
I think part one is what?
Is it five hours, or how long is it?
Well, the whole thing's about five and a half hours.
The first half...
About the first two-thirds is the 11 principles of nourishing traditional diets and an introduction to the work of Western Price.
And then the second half is how to change your diet for the better.
And this is the most recent version that I have presented.
This is a grueling day for me, and this last time I did it was about two years ago, so it's the most up-to-date version of my seminar that I've done.
Oh, okay, okay, fantastic.
And I would also, to those watching who might be skeptical of what we're saying here, there's no harm in trying it for two weeks and seeing how you feel, right?
There's no harm in listening.
There's no harm in listening?
Why not try this and just see how it makes you feel?
I've always believed in experimenting with your diet.
I did raw veganism for 90 days one time just to try it out and see.
I ate a lot of pine seed cheese or whatever.
Which makes you so full.
It's all kinds of things that I ate, and I tried it for 90 days, and that was about enough.
Yeah?
Well, Dr.
Price never found a vegan or vegetarian culture, and they always went to great risk and effort to obtain the animal foods and all of their sacred foods, the foods considered very important for having healthy babies.
They were all animal foods.
Interesting.
So I never say, oh, you shouldn't be a vegetarian.
I just present this information and then list the deficiencies that can occur when you're not getting animal foods.
And a lot of vegetarians bite the dust after they see.
But it's not accusational or anything.
It's just these are the facts.
Right.
It's just cause and effect.
I like your approach, which is not...
You're not trying to shove a specific diet down anybody's throat.
No.
And there's a lot of room for variation in this diet.
Sure.
Yeah, that makes sense.
And even though I enjoy a brisket sandwich every once in a while, frankly, I don't eat a lot of meat.
I do eat more eggs, and I do eat cheese, and I don't do milk at all.
Not raw milk, not fresh milk.
That's just...
That's not something...
Yeah, you know, I find out with a lot of men that just the milk somehow is kind of off-putting.
My husband's the same way.
But raw milk, if you do drink milk, it should be raw, and it's wonderful for growing children.
It's wonderful for healthy bones.
And we've had a liberalization of the laws in Texas, and you can get it at the farmer's market now.
So how my grandsons are getting their raw milk.
Oh wow, yeah.
If I were to drink milk, it would only be raw milk, that's for sure.
But cheese is milk too.
And human beings need a good source of calcium.
And when cultures did not have dairy products, they went to great lengths to get their calcium by crushing up the bones of birds or small animals and adding that to their food.
Is that right?
So you need a good source of calcium and phosphorus, of course.
But phosphorus is in a lot of things and calcium is not.
All right.
Well, this is fascinating.
And I would say, you know, people, check out the course.
It's free to watch.
It's free to register at BrightU.com.
You're going to learn some things.
And then regardless of what your diet is, you're going to learn some things here that you might not have known, things that can enhance whatever your current dietary choices are.
You'll find suggestions that are helpful.
Yeah.
Just like vitamin A, like you talked about.
I think that was really key.
And also, yeah, cod liver oil...
It has for a long time been considered a wonderful supplement for children.
Yes, for growing children.
And then right now, these days, you don't hear that much about cod liver oil.
I'm not seeing much about it.
It's just kind of not getting talked about.
And you know that vitamin A and D need to be in balance.
If you're taking a lot of vitamin D, which people are doing, you're depleting your vitamin A. You're going to get in trouble.
One thing you see is increased risk of kidney stones in people taking all this vitamin D. A lowered immunity because you've depleted yourself of vitamin A. We never recommend these fats tell you about vitamins as supplements.
We recommend that you get them from food.
Oh, good point.
Yeah.
In their correct ratios then.
Yes.
And vitamin D, there's a thousand forms of vitamin D. When you take vitamin D, you're just getting one or two.
And we just have no idea what these other forms do for us or why or if they're necessary.
But when you get vitamin D from food, you're getting all these forms.
And by the way, one of the nicest, best sources of vitamin D is lard.
Pig fat is a really rich source of vitamin D. Wow, that's not something that you hear people talking about very much.
All right.
Well, and then one last question then.
I mean, you're not opposed to people eating fruits and plants for those molecules.
Sure, and I always say the reason that you eat vegetables is so you have a vehicle for butter and cream.
Right.
You make them really nutritious.
If people saw my grocery cart, they would think I was a vegetarian because it's all fruits and vegetables.
The meat, the really dense stuff, I pick up first and that's on the bottom of the cart.
Oh, interesting.
Butter, you know, all the butter.
But we eat lots of fruits and vegetables.
I mean, it's a wonderful luxury of the modern age to have these.
And they're from all over the world and we've never had that before in our history.
Yeah, and I'm a big fan of so many of these amazing molecules that come from plants.
You've got the anthocyanins and resveratrol and all kinds of carotenoids.
Lots of good things.
Yeah, and the fiber too.
We've found in our lab that fruit fiber binds with dietary toxins and pushes it out of your system.
Oh, that's interesting.
Yeah, and also if you have the good flora in the intestines and in the colon, very important there.
Then you can digest these fibrous foods.
Exactly.
Exactly.
All right.
Well said.
Well, then do you have anything else to add before we wrap this up?
No, thanks for having me, Mike, and I hope that your people enjoy the course and love to get some feedback on it.
I'm sure they will.
We'll be setting this out and reminding people to sign up.
Again, brightu.com, free to register, free to watch, and it begins August 26th.
And I want to thank you, Sally, for joining me today.
It's always a pleasure speaking with you.
We always learn a lot.
Thank you.
Yep, thank you.
Have a great day.
And for those of you watching, as always, feel free to repost this interview on other platforms as well.
That was Sally Fallon Morrell from the Weston A. Price Foundation, as well as her website, nourishingtraditions.com, where she's got a great blog, a lot of good information there about Weston A. Price and food choices and things like that.
So really good stuff.
And I forgot to mention when she was on that one area where we strongly, strongly agree is it's the processed foods that are the problem in the world.
And when you look at indigenous diets, regardless of their ratio of meats to plants, they're not ultra-processing all their food and taking all the nutrients out.
That's what Sally was just talking about.
Point number one is nutrient density out of the 11 points that you'll learn in her course.
Number one is nutrient density.
And you don't have that in the processed foods in the boxes at the grocery store.
So you're going to learn something amazing in this course and maybe many things.
So check it out.
And thank you for watching today.
Of course, I'm Mike Adams, the founder of Brighteon.com and also the publisher of NaturalNews.com.
Take care, everybody.
A global reset is coming.
And that's why I've recorded a new nine-hour audiobook.
It's called The Global Reset Survival Guide.
You can download it for free by subscribing to the naturalnews.com email newsletter, which is also free.
I'll describe how the monetary system fails.
I also cover emergency medicine and first aid and what to buy to help you avoid infections.
So download this guide.
It's free.
▲
Export Selection