The Weston A Price Foundation campaigns for wise traditions in food, farming & the healing arts, challenging politically correct nutrition & the diet dictocrats.
Saturday 26th March 2011 - Kensington Events Centre (Near High Street Kensington)
For more information, to purchase tickets and view free video's from the 2010 conference, visit our website westonaprice.org/london
Food, included in ticket Breakfast porridge with all the trimmings, courtesy of Rude Health. Nourishing lunch buffet with organic meat from Laverstoke Park Farm. Evening sandwiches with organic beef from Ford Hall Farm. Stalls, selling real food, raw milk, and more. Real Food Rants from special guests during lunch to provide entertainment in the dining area.
World Renowned Speakers
Dr Thomas Cowan MD (USA), Kaayla Daniels Phd CCN (USA)
Dr Natasha Campbell-McBride MD, Barry Groves Phd, Sir Julian Rose
Zo Harcombe, Graham Harvey.
+ Exclusive Preview of "Moo Man", fly on the wall movie about Hook & Son's organic dairy that sells raw milk cream and butter nationwide. "Small farms are disappearing! This is the story of one farmer's attempt to survive by ignoring the supermarkets and selling raw milk directly to the public"
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About Dr. Weston A. Price
In the early 1930s, a Cleveland dentist named Weston A. Price (1870-1948) began a series of unique investigations. For over ten years, he traveled to isolated parts of the globe to study the health of populations untouched by western civilization. His goal was to discover the factors responsible for good dental health. His studies revealed that dental caries and deformed dental arches resulting in crowded, crooked teeth are the result of nutritional deficiencies, not inherited genetic defects.
When Dr. Price analyzed the foods used by isolated peoples he found that, in comparison to the American diet of his day, they provided at least four times the water-soluble vitamins, calcium and other minerals, and at least TEN times the fat-soluble vitamins, from animal foods such as butter, fish eggs, shellfish, organ meats, eggs and animal fats--the very cholesterol-rich foods now shunned by the American public as unhealthful. These healthy traditional peoples knew instinctively what scientists of Dr. Price's day had recently discovered--that these fat-soluble vitamins, vitamins A and D, were vital to health because they acted as catalysts to mineral absorption and protein utilization. Without them, we cannot absorb minerals, no matter how abundant they may be in our food. Dr. Price discovered an additional fat-soluble nutrient, which he labeled Activator X, that is present in fish livers and shellfish, and organ meats and butter from cows eating rapidly growing green gras s in the Spring and Fall. All primitive groups had a source of Activator X, now thought to be vitamin K2, in their diets.
The isolated people Price photographed--with their fine bodies, ease of reproduction, emotional stability and freedom from degenerative ills--stand forth in sharp contrast to civilized moderns subsisting on the "displacing foods of modern commerce," including sugar, white flour, pasteurized milk, lowfat foods, vegetable oils and convenience items filled with extenders and additives.
Characteristics of Traditional Diets
1. The diets of healthy, nonindustrialized peoples contain no refined or denatured foods or ingredients, such as refined sugar or high fructose corn syrup; white flour; canned foods; pasteurized, homogenized, skim or lowfat milk; refined or hydrogenated vegetable oils; protein powders; artificial vitamins; or toxic additives and colorings.
2. All traditional cultures consume some sort of animal food, such as fish and shellfish; land and water fowl; land and sea mammals; eggs; milk and milk products; reptiles; and insects. The whole animal is consumed--muscle meat, organs, bones and fat, with the organ meats and fats preferred.
3. The diets of healthy, nonindustrialized peoples contain at least four times the minerals and water-soluble vitamins, and TEN times the fat-soluble vitamins found in animal fats (vitamin A, vitamin D and vitamin K2--Price's "Activator X") as the average American diet.
4. All traditional cultures cooked some of their food but all consumed a portion of their animal foods raw.
5. Primitive and traditional diets have a high content of food enzymes and beneficial bacteria from lacto-fermented vegetables, fruits, beverages, dairy products, meats and condiments.
6. Seeds, grains and nuts are soaked, sprouted, fermented or naturally leavened to neutralize naturally occurring anti-nutrients such as enzyme inhibitors, tannins and phytic acid.
7. Total fat content of traditional diets varies from 30 percent to 80 percent of calories but only about 4 percent of calories come from polyunsaturated oils naturally occurring in grains, legumes, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids.
8. Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids.
9. All traditional diets contain some salt.
10. All traditional cultures make use of animal bones, usually in the form of gelatin-rich bone broths.
11. Traditional cultures make provisions for the health of future generations by providing special nutrient-rich animal foods for parents-to-be, pregnant women and growing children; by proper spacing of children; and by teaching the principles of right diet to the young.
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