Fascinating Food Facts

Mary Beth, a pretty 2 year old, came out with hand lotion all over her face. It wasn’t the first time she had gotten into her mothers toiletries. She seemed to be most interested in the nice greasy gooey products!

Fast forward now about 2 years……………….

Her 4 year old smile was now a scraggly ‘old woman’ smile. What could have happened?!

Obviously the teeth had not mineralized like they were meant to do. Neither her mother nor her father had cavities like she has. Actually, no one in her extended family has such a serious cavity problem.

It looks like heredity does not play a part! So…why the problem?

Could it possibly be her environment? Could it be what she is eating? Or what she is not eating?

Ron Schmid, N. D., in his book, ‘The Untold Story of Milk”, reports Weston Price, DDS, discovered tooth decay is the result of the lack of certain nutrients in the modern eating pattern. Dr. Weston Price found it was an unrecognized fat-soluble substance found in the butterfat of milk, animal organs, fats of grass grazing animals and in fish eggs.

For at least the last twenty years eating a low fat diet has been in the way to eat. Many people felt eating fats made people fat. It is the way she was fed – a low fat diet from commercially raised animals. Is that important to know?

Actually it makes quite a bit of difference! If the animals are fed only grain and commercial feed, the fat in the animal and in its products has a very high Omega 6 ratio to Omega3 ratio. CLA, another oil, and Activator X are lacking in the diet.

On the other hand, if the animal is allowed to graze on “real cow food”, grass, growing green grass, the Omega 6 to Omega 3 ratio is 1:1. Wonderful! Fantastic! The way it should be!

Not only that, there is CLA in the meat, milk and eggs! CLA apparently helps maintain proper weight as one of its attributes.

Butter from an animal pastured on native grasses provides the fat-soluble activators needed to digest and absorb the various minerals for strong bones and teeth.

Processed starches put fat on and there is plenty of it in the modern diet. If one checks back to the early 1900s when people still ate saturated fats like butter, lard, coconut oil and eggs there was virtually no diabetes, heart problems or cancer. Those illnesses started when processed starches and oils entered the food chain.

Low-fat and no-fat foods are actually high carbohydrate foods. The flavor has to be improved some how and the way is to increase the sweetness and/or the saltiness.

Does anyone, including the doctor, tell the mothers that infants and toddlers need fats – good fats, time tested fats, to supply cholesterol to help the brain and nervous system develop properly?

Have the new mothers been told some vitamins are fat soluble and some minerals must have fats to be absorbed properly?

Mary Ann’s small body told her instinctively what it needed.

We as adults can relearn how to listen to our own body and encourage our children to listen to theirs..

(c) 2008 Ruth Bascom