A Spoonful of Cod Liver Oil a Day Keeps the Dentist Away
By Nancy Webster
“Your daughter needs a root canal on that molar immediately,” the dentist gravely told me as she literally backed me against the wall.
This doctor already disapproved that I requested no unnecessary x-rays and special thyroid protection when they were; no fluoride treatments; no sealants; and no prophylactic removal of wisdom teeth in my children. Now she was practically demanding my fourteen-year-old daughter get a root canal on a molar this dentist had drilled and filled just six months prior.
Dr. “X” told me the gum boil beside my daughter’s tooth would soon burst and her body would absorb the infected contents, making her sick while the tooth continued to die. My daughter had already complained of pain, fever and swelling.
It’s scary when a trained medical authority confronts you like that. It makesyou question your beliefs. And there’s always the fear they’ll report you for not caring for your children as they think you should.
Shaken, I replied I wanted to pray about and study the problem before we did anything drastic. I knew there are long-term health dangers from root canals. The dentist’s last words as I escaped her office were, “You better pray hard and fast!”
When we returned home, I went straight for my well-studied copy of Cure Tooth Decay, by Ramiel Nagel, which teaches that teeth decay from the inside out and that nutrient-dense nutrition is the key to healing them.
The book reminded me of why the words “root canal” scared me. Each tooth contains about three miles of tubules designed to carry calcium and other minerals from the blood into the tooth to feed and protect it. It is impossible to sterilize them completely.
When those tubules are sealed by a root canal, trapped bacteria can migrate through the bloodstream and cause infection, cancer, and worse, any place in the body and usually on the same side as the root canal like with breast cancer, for example.
An endodontist (root canal specialist) will tell you that fact is a passé theory, especially with modern (toxic) sterilization methods. But knowing rabbits injected with bacteria from dissected, root canaled teeth get the same diseases the owners of the teeth have (or died from!) makes it hard for me to believe it’s just a theory.
I know many people have many root canals. Sixty million per year, in fact! And most of those people seem well enough—or are they? Certainly their immune system is compromised if harmful bacteria is trapped inside their bodies.*
I kicked myself for ever allowing my daughter’s molar to be filled in the first place, but I had succumbed to pressure from the professional. Re-reading my book encouraged and gave me direction.
The most important healing food for many health issues is cod liver oil, especially when consumed in conjunction with butter oil or grass-fed ghee. The best form of cod liver oil is naturally fermented rather than that extracted via heat or chemical processes. The natural process retains abundant, healing vitamins A and D. The other processes require the addition of artificial vitamin D and often do not contain the right ratio of A to D either.
We started our daughter on an extra big dose of Green Pasture fermented cod liver oil (1 tsp. 2x/day with meals) plus grass-fed ghee and were super strict about sweets—even honey and fruit. We also had her swish twice daily for 15 minutes with coconut oil. That helped remove the infection.
Within three days, we heard no more complaints. We stayed on the high dose of cod liver oil and ghee until we ran out. A few weeks after that, our daughter started having symptoms again, so we re-started the regimen with the same, quick results.
This all happened almost two years ago. Our daughter still has her tooth, and it is not black or abscessed. Had we fed her the CLO before we allowed her tooth to be filled, I believe her cavity would have totally remineralized and hardened over. Because it was filled, she will need to be extra diligent about her nutrition to preserve that tooth for life.**
Our family considers fermented cod liver oil as part of the monthly grocery budget rather than as an optional supplement. The Weston A. Price Foundation, which teaches folks about properly prepared, nutrient-dense diets, considers cod liver oil to be a “sacred food”.
*(Check out http://www.tuberose.com/Root_Canals.html for an excellent, detailed explanation.)
** It is wise to seek out a biological dentist who understands the dangers of root canals and other toxic dental procedures as well as the value of eating a nutrient-dense diet which includes cod liver oil. Middle Tennesseans are blessed to have biological dentist Dr. Thomas Lokensgard practicing in Franklin. His website is: www.dds4life.com.
Nancy Webster and her husband are the parents of eight children and have one grandchild so far. They have fun publishing a free, weekly e-zine at www.CreativeCountryLiving.com. Nancy leads the Southern Middle Tennessee chapter of The Weston A. Price Foundation. Her favorite time to think is while milking Miss Emily, the family’s Jersey cow.
Rapadura Caramel Popcorn
By Erin Otto
My daughter Emma invented this recipe on movie night last fall, and since it’s similar to a candy recipe, with specific instructions on boiling, I didn’t expect it to work – but it did! Good job, Emma – it’s a real treat! (And I never would have thought of it.)
8 cups popped popcorn
3/4 cup rapadura
6 tablespoons butter
3 tablespoons honey
1/4 teaspoon baking soda
1/4 teaspoon vanilla
Butter 2 9×13 baking pans and preheat the oven to 300 degrees.
Place the popcorn in a large mixing bowl.
In a heavy saucepan mix the butter, honey and rapadura. Cook and stir over medium heat until it boils. Then turn the heat down a little and continue boiling, without stirring, for 5 more minutes.
Remove the pan from heat. Stir in the baking soda and vanilla, and pour the whole mixture over the popcorn, stirring to coat.
Pour the popcorn into the prepared 9×13 pans and bake for 15 minutes. Remove from the pan onto buttered foil to cool. Makes 8 cups.
I packed these crackers on a winter trip to the north woods of Wisconsin, and we ate them with organic raw cheese and homemade raw jerky from a grass-fed steer. The butter I used in the crackers was deep yellow, in fact, raw too until the crackers were baked. To me, it was the most nourishing travel meal imaginable, because at the time, I was reading a book (Cure Tooth Decay, by Ramiel Nagel) that explains how to remineralize your teeth and reverse tooth decay by eating traditional foods, especially high quality, organic, yellow butter, soaked or sprouted whole grains, raw cheese, and grass fed meats.
This recipe comes straight from the Nourishing Traditions cookbook, but it’s not a cracker recipe in the book. It’s actually the recipe for Yogurt Dough, which is used to make crusts for empanadas and even pizza. In somebody’s real food blog – sorry, I can’t remember whose it was – I read that this recipe produces crackers that taste a lot like Wheat Thins. And it does! It’s a simple recipe too, and best if you actually take the time to soak the flour. I use yogurt sometimes, but most often, kefir is what I have in the fridge, and I think I like it’s flavor best in the crackers. You can use either.
Soaking the flour in this recipe makes the crackers easier to digest and the minerals more available to your body because the phytic acid will be broken down. It’s best to soak the flour for 8-12 hours. Much longer than that, and they may become too sour. (Of course, if your kitchen is cooler, you may be able to get away with a longer soak time.)
1 cup plain, whole yogurt or kefir
1/2 pound butter, softened,
3 1/2 cups freshly ground soft white wheat flour, or, if you can’t mill it yourself, use pre-milled whole wheat pastry flour
2 t. fine sea salt, plus more to sprinkle on top
unbleached flour for rolling out the dough
Soaking the Flour
In the Nourishing Traditions cookbook, the recipe calls for creaming the butter and yogurt together, but I’ve never had any luck with that method. Instead, I’d suggest that you mix the yogurt with half of the flour and half of the salt in one bowl, and mix the butter with the other half of the flour and salt in another bowl. Once you have two separate balls of dough, one with yogurt and the other with butter, combine the two together. I do it this way, sometimes it produces a cracker with pretty marbling.
Cover the dough and leave it at room temperature for 8-12 hours.
Rolling Out the Crackers
Preheat your oven to 350 degrees.
Use a pastry cloth if you have one. Otherwise, just sprinkle some unbleached flour on the counter to keep the cracker dough from sticking. Roll the dough to about 1/8 inch thick. It’s nice to sprinkle salt on at this point and give the dough one more light rolling to press the salt in a bit. Or you can sprinkle it on later.
Either with a pizza cutter or a knife, cut out your crackers. Prick with a fork. Transfer them to an ungreased metal cookie sheet and bake for about 20 minutes, checking now and then to be sure they don’t burn. They’re done when they’re golden brown on the edges.
My mom found this recipe in the Nourishing Traditions cookbook, and wanted me to try making these for her. I thought the idea of putting arrowroot powder into cookies instead of flour sounded a bit strange, but I made them anyway. They’re awesome! When I took them out of the oven, they were very crumbly, and broke easily (probably because they don’t have eggs in them), but after they cooled down for a few minutes they were very nice.
1 1/2 cups almonds
1 cup arrowroot powder
1/2 cup Rapadura Whole Organic Sugar
grated rind of 1 lemon, or 1/2 orange
1/2 cup softened butter or coconut oil
1/2 teaspoon vanilla
about 18 almonds for decoration (optional)
Put the 1 1/2 cups of almonds in a blender or food processor. Turn the machine on low and grind the almonds into a meal. Pour the almond meal, arrowroot powder, Rapadura and lemon rind into a bowl and mix them together. Then add the softened butter and vanilla, and stir until combined.
Drop rounded tablespoons of cookie dough on an ungreased cookie sheet. Flatten slightly with a fork, or press an almond into the center.
Bake at 300 degrees for about 20 minutes, or until the cookies are just slightly brown. Remove from the oven and cool before serving. Store in an airtight container. (Makes about 18 cookies.)
Our daughter has been avoiding wheat for the past 6 months or so, having discovered that her skin clears up nicely when she does. But, as many of you know,coming up with gluten free recipes can be a challenge. This recipe was an immediate winner with the whole family, husband included.
We have always added a little bit of buckwheat – really only a handful – to our pancake batter, milling it fresh in our Nutrimill. But this recipe is made entirely from buckwheat flour, lightened by an overnight soaking in yogurt or buttermilk, and by beating the egg whites until they’re stiff.
Since this batter is so light, it works well in a waffle maker too.
Here’s the recipe that feeds our
family of 7.
4 cups of buckwheat flour
4 cups of buttermilk, yogurt, or kefir
2 tsp. baking soda
pinch of sea salt
2 tablespoons maple syrup
4 tablespoons of butter, plus more butter for cooking
10 eggs, separated
In a bowl, mix together the flour and yogurt, buttermilk, or kefir and leave it out in a covered bowl overnight.
In the morning, melt the butter in a small pan and allow it to cool.
Separate the eggs, being careful not to get any of the yolk into the whites. Then beat the egg whites until they’re stiff.
You want to add the baking soda to the flour/yogurt mixture carefully so you get the best rise, so what I do is combine the melted butter, egg yokes, and baking soda, salt, and maple syrup and add this mixture to the flour mixture at the same time I add the egg whites. This way, the whole thing can be stirred once. Gently fold all the ingredients together. Then ladle onto a hot, buttered griddle; flipping each pancake once after it becomes bubbly.
Serve with plenty of butter and maple syrup!
With all the peaches we’ve had lately, we’ve been making this refreshing slushy quite a bit. It’s so easy that I don’t think I can really give you a recipe, but I’ll tell you what we do. For our 8 cup capacity VitaMix, we put about 3 cups water in the blender container and then add frozen peaches while the motor is running until the container is full. Add a spoonful of honey or a pinch of stevia powder, and it’s done.
This slushy is equally good made with frozen strawberries instead of the peaches. Yum!
Cauliflower is one of those vegetables I’d never paid much attention to. Sure, it’s nutritious, containing some of the same amazing health benefits as broccoli, but boiled cauliflower? Blah!
After the birth of one of our daughters, my friend Lia made a dinner for our family which included this cauliflower, and my husband, who had never cared for cauliflower before, made certain that I got hold of this recipe. Cauliflower has become one of our most loved vegetables. We like it best served with Nourishing Traditions’ Spicy Meatloaf or a simple roasted chicken.
1 head cauliflower, with the bottom cut flat
4 tablespoons softened butter
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
1 teaspoon grated fresh lemon peel (See tip)
1 clove garlic, crushed
½ teaspoon ground cumin
¼ teaspoon salt
Black pepper to taste
Mix together the butter and seasonings. Rub all over the cauliflower.
Bake in a covered casserole dish at 350 degrees for 1 hour and 15 minutes.
Tip: I keep a resealable bag full of lemon rinds (leftover from juicing) in the freezer to have on hand for recipes like this. I actually think they’re easier to grate when they’re frozen.
Last spring, I followed a 14-week low carb anti-inflammatory diet, during which time I needed some kind of snack that came close to satisfying my cravings for chocolate and sugar. I got the idea for this simple frozen patty from the Carob Chips recipe in Nourishing Traditions, however this version uses stevia, which does not affect blood sugar, and the strongly flavored peppermint oil covers the unfamiliar taste of the stevia. Freezing them just adds to the refreshing minty blast.
On a side note, the 14 week low carb anti inflammatory diet must have made some serious changes in my body. I have always had sugar cravings. Always. And I eat a lot. I mean, generally more than my husband. No, I’m not fat. I just have a really big appetite and a hearty metabolism to go with it. But I’m getting off track… This 14 week diet I did allowed no sweeteners (except stevia), no fruits except lemons, grapefruits and berries, no grains, no beans, and no starchy vegetables, at least not for the first 6 weeks. It was really tough at first, especially as the main chef of our house, but now that it is over, I have lost all cravings for sugar.
Update: It’s been a year and a half since my 14 week diet, and I still don’t crave sugar that much. If I do get a bit of a sweet tooth, it’s easily satisfied by a piece of fruit. Has anyone else had this experience? I’d love to hear your comments.
1/2 cup melted virgin coconut oil
3/8 cup carob or cocoa powder (sift it if it’s lumpy)
2 – 6 drops pure peppermint essential oil
1 – 3 drops liquid stevia or 1 – 3 tiny dashes powdered stevia
Directions: Mix all the ingredients together very well. (You don’t want to bite into uncombined peppermint oil or stevia.) Spread 1 1/2 inch circles thinly onto a parchment paper lined baking sheet or pour into mini muffin tins and freeze for 15 to 30 minutes. Remove from the baking sheet and store the patties in a container in the freezer.
Makes 10 – 12, depending on how thick you make them.
We like this dressing best on a simple spinach salad with tangerine sections and toasted walnuts.
Juice of 1 orange
1/3 cup extra virgin olive oil
1 tablespoon pure maple syrup
1/8 teaspoon celery seeds
Combine all the ingredients in a small jar and shake. That’s it! The celery seeds really add a great flavor.
Minus the sugary sweetness of the store bought frozen treat, this really does taste like orange & peach sherbet. I use a Vita Mix for mine, which is powerful enough to handle this super thick smoothie. If you’re using an ordinary blender, you will probably need to add another orange or two.
When I make this smoothie with organic oranges, I often add a half inch piece of the rind for extra flavor and vitamin C complex. Try peeling your oranges with a knife so you can leave on some of the nutritious white pith too. The carrot is added for color and beta carotene, but you can’t taste it.
2 oranges, peeled, seeds removed
1 cup frozen peaches
1 frozen banana, broken into chunks
1 small piece orange rind (optional)
1/2 carrot (optional)
Put the oranges in the blender first, then slowly add the frozen ingredients and orange rind while the blender is running. Use the Vita Mix tamper or add extra oranges as necessary. Serve with a spoon.