I am so inspired with this testimonial by Ramiel Nagel and how he has healed dental cavities in his family. It is very similar to the one our family went through when we healed the teeth of my eldest daughter. Like us, the Ramiel also used the nutritional philosophies of Weston A. Price to promote healing.

The only way to heal is through strengthening the body with nutrition. Quick fixes to the dentist are just that – quick fixes. My philosophy is that if you mask a problem without healing the body it will show up in some other symptom. So overall you will just be medicating without true healing.

High Vitamin Diet To Cure Cavities

• A diet rich in fat soluble vitamins (A, D, E and K) from organ meats, eggs, and raw milk or cheese (raw or lightly cooked)

• Eating bone marrow and cartilage

• Adding a mineral rich bone broth made from fish, chicken, beef, lamb or pig

• Reduce phytic Acid in grains and nuts by soaking, fermenting and sprouting them

• And heal the gut and improve vitamin availability by eating fermented foods.

Getting enough vitamin D is crucial and will help prevent many illnesses, strengthening the immune system as well as strengthening bones and teeth. A good 30-45 minutes of outdoor activities daily is recommended to get enough of this essential vitamin. The 400iu that is the RDA is not enough for optimal health. Dr. Mercola, Dr. Russel Blaylock and the Weston A. Price Foundation recommend 4000-10,000 IU.

I am forever grateful to the great dentist Weston Price for doing his meticulous work in documenting the food and the health of the people throughout the world. More people are learning about his great work and seeing results in healing cavities.

I share these videos with you as well as the book written by Ramiel Nagel called Cure Tooth Decay: Heal and Prevent Cavities With Nutrition. Just click through the link to the Amazon.com page or click through the image. You can visit his website at http://www.curetoothdecay.com/

As always I welcome your thoughts and comments!

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I love cooking from scratch and yesterday I made lard.  Watch this quick video on how easy it is to make it.

Lard is a very healthy oil to cook with and makes food taste fantastic. It is my secret ingredient in a lot of my meals! I had a dinner party last week and the guests were just raving about my roasted potatoes and wanted my recipe (unfortunately I only had a very small piece). The recipe was absolutely delicious – thanks to the LARD! Sure you can substitute butter, but lard gives a very light and crisp texture to food that makes it so wonderful. This is why pastries are made with lard.

Lard is very healthy! It is a traditional fat that many grandmothers used to make and cook with. It is very heat stable, does not burn and does not oxidize easily. This is the reason lard will NOT give you heart disease.  Lard also contains vitamins D and E (Alpha Tocopherol).  Eating foods with healthy fats like lard will also help the body absorb fat soluble vitamins. And since Lard is fat, eating it will suppress hunger and appetite.

Making it at home is far superior to buying it in the store.  You can choose your source of fat and make sure that it is organic and raised in the fresh air and pasture.  Store bought lard is most likely hydrogenated so make sure to read the list of ingredients. It will probably not contain Vitamin D if the pigs have been deprived of sunshine.

Making organic lard is cheaper than butter. I can’t tell you how much I paid for this fat because it came with the half a pig that I purchased but I know that organic butter costs 9.50 per pound.  Using this lard is a great way to make my butter stretch a bit further as I substitute it in my recipes.

Comment and share your thoughts!

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I am extremely excited to share with you a great link to a book I have just discovered (it is a scanned “ancient cookbook” published in 1869). Sometimes in life we may need some grandmotherly guidance and wisdom. It seems since the invention of televisions and just over scheduled lives, the art of housekeeping and cooking have been lost. We don`t spend time in the kitchens with our mothers or grandmothers anymore.

A lot of us just don’t have any  kind of motherly resource and just end up lacking. We may learn the hard way with trial and error or never learn these necessary skills at all. I don’t know about you, but I was thrust into marriage and parenthood without knowing how to cook and sew and once my girls arrived I needed some major help!

If you have a close grandparent, I encourage you to find some of their old cookbooks. You will be shocked at how different the recipes are compared to today’s cookbooks. A lot of traditional ways have been lost in the modern age of convenience.

So here are some ancient recipes that you won’t find in a modern cookbook from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.

How to Boil A Calf’s Head

How to Brown a Calf’s head with the Skin On

How to Bake a Beef’s Heart

How To Cook Rabbits and Squirrels

How To Make Brain Cakes
(We are of Polish Heritage and my mother said that eating Brain was a delicacy in her youth!)

How To Make Giblet Pies and Soups

There are 5 pages dedicated on how to eat oysters (just keep hitting the *next* button at the top of the page)

How To Make Milk Yeast

Blackberry Cordial
“This is valuable medicine for children in summer”

How to Make Vinigar

And how to pickle, preserve, make catsup (just keep hitting the *next* button at the top of the page)

How to make liver sausage and head cheese

How to Render Lard and Tallow

The rest of the book deals with how to keep house, herbal and medicinal food remedies (butter oil was used for soothing the stomach for violent vomiting and dysentery)

Take note at all the simple and plain recipes there are in this book. Yet they are so extremely nutritious and loaded with fat, milk, eggs, gelatinous stocks, brains, liver and feet. I also saw tongue amongst the recipes but did not link. I remember having had cows tongue as a kid and it being extremely chewy but tasting good nevertheless.

There are recipes in there that are good for the “delicate persons”. These recipes are high in fats from “rich milk” and eggs, butter and highly gelatinous from boiled pig’s feet. Calf’s foot gelatin with cream is “nice for the sick person”. And note that this milk and cream would be raw and unpasteurized.

Spend some time exploring this book and hopefully try out some recipes and remedies.

Note what ingredients are not included in this book:

1. Canola oils, corn oils, soy oil and other “new” industrial vegetable oils.
2. Skinless, boneless chicken.
3. 1% and 2% milks.

Animal fats, bones and organs where used for medicine and good health. This is how our great grandparents and grandparents ate before heart disease, cancer, and obesity became epidemic.

Share your thoughts!

This post is part of Fight Back Fridays hosted by Food Renegade.

To your health,

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I learned about coconut oil and its amazing benefits 5 years ago but have had trouble supplementing with it daily. I hate the taste of it. Previously I have tried taking it frozen, mixing it in foods, and in orange juice, smoothies and making low carb chocolate. Any way I tried it, I hated it.

But in this simple recipe the coconut oil tastes AWESOME!

Coconut Oil Milk

0.5 cup of warm milk or (cream and water)
2 heaping teaspoons of Coconut Oil
1 teaspoon of Vanilla

Stir and enjoy!

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Last week I took the kids and myself to the dentist. The kids normally have a checkup every six months, but I was a bit nervous about this appointment. You see I also made an appointment for myself. I have not seen a dentist since I was 12 years old – that was 20 years ago! Everything went well and no cavities in any of us so far.

My eldest daughter Aliena has had some issues though. When she was a small baby she developed small black pits in her front teeth and white discolourization in some others. I was concerned because she also was classified as failure to thrive and was losing weight. We were vegan at the time (due to milk and egg allergic skin reactions in Aliena) and I had a vegetarian pregnancy.  I was very concerned about her growth. [Read more →]

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