In 1999 Jerry Brunetti was diagnosed with Non-Hodgkin’s Lymphoma and given 6 months to live. He did not submit to chemotherapy, but rather, developed his own unique dietary approach to enhance his immune system. In this informative video, Jerry shares his personal experiences and provides his recipe for healthy living. You will learn about the crucial importance of minerals, which foods to choose for your best health requirements and what to avoid. After viewing this video you’ll realize the remarkable value of food in building good foundations, and providing buffers, to keep your body healthy.
Topics of the second video include:
- The virtue of Cilantro or coriander in mopping up heavy metals in your system as it’s a very effective heavy metal chelator.
- The virtue of salicilic acid.
- Why eggs are so healthy.
- Coconut oil, an extremely healthy and healing oil.
- Why cholesterol isn’t bad of and by itself.
- Flax seed oil, a great source of omega 3 fatty acids.
- The trouble with grains and the benefits of fermented grain (sourdough bread)
- Good milk versus bad milk; hyper immune milk and raw milk versus pasteurized and homogenized milk
- Good things about butter.
- Good things about cholesterol.
- Good soy (=fermented soy), Bad soy (=non-fermented soy, such as soy milk).
- The virtue of selenium and iodine.
- Natural anti-cancerous compounds.
Check out the accompanying resources page for slides and food advice.
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Notes: (blue bold-faced emphasis is all mine)
The following article (extracted from Dr. Lawrence Wilson’s information dense site) is one of the best that I have seen on this issue. While the propaganda mill of the industry has hood winked us into thinking that their counterfeit copy is better – the real reason is the considerable profit that margarine, and other processed foods bring over the more expensive natural products. The cost of the margarine is based on denatured vegetable oil which only costs a few cents, while good butter may cost a few dollars. This provides considerable room for easy profits. It does not take rocket science to market margarine just slightly less than butter and pocket the resulting huge profit.
BUTTER VERSUS MARGARINE
In the rush to lower cholesterol, many health authorities recommend eating margarine instead of butter. However, there is more to consider about margarine than just cholesterol.
‘Hardening’ vegetable oil by bubbling hydrogen through it at high temperature produces margarine. The hydrogen saturates some of the carbon-carbon bonds of the oil. The product then becomes hard or solid at room temperature. When the carbon bonds are saturated, the product is called a saturated fat. Margarine contains some saturated fat. Otherwise it would not be hard at room temperature. The ads and the packaging for margarine are often deceptive. Advertising often states it contains ‘polyunsaturated oil’. However, the processing saturates or partially saturates the oil.
Margarine begins as chemically-extracted, refined vegetable oil. This is a poor quality product to begin with. The high temperature needed to produce margarine destroys any vitamin E, and perhaps other nutrients left in the oil. Also, the final product contains trans-fatty acids. These are man-made fatty acids. Research shows that trans-fatty acids increase inflammation in the body. This can worsen illnesses such as colitis and arthritis. Very recent research indicates that trans-fatty acids in margarine raise LDL levels. LDL is the “bad” cholesterol.
Hardening agents used in the production of margarine include nickel and cadmium. Nickel is a toxic metal that in excess causes lung and kidney problems. Cadmium is among the most toxic of the heavy metals. It may contribute to serious diseases such as arteriosclerosis, high blood pressure and malignancy.
WHAT IS BUTTER?
Cream is the raw material for butter. Butter is a partially saturated fat, just like margarine. However, butter is a natural product that does not contain trans-fatty acids. Butter is an excellent source of fat-soluble vitamins such as vitamin A, D, E and K. These are not found to any degree in margarine. The vitamin content of butter varies seasonally, depending on the diet of the animals from which it is derived. Butter also contains some milk solids, giving it a whitish color. Ghee or clarified butter does not contain the milk solids.
Dr. Weston Price identified a factor in butter that is essential for proper growth and development of the bone structure. He called it ‘activator X‘ and wrote about it in his book, Nutrition and Physical Degeneration. Dr. Price was able to reverse severe tooth decay in children by feeding them one meal a day of highly nutritious food – including butter.
Although many people are sensitive to cow’s milk dairy products, often butter is well- tolerated. This is because butter is almost a pure fat, and does not contain many of the allergens found in other milk products. Butter made from certified, raw (unpasteurized) cream is available in some areas. It the best quality butter available next to making it from your own cow.
IS AVOIDING BUTTER THE WAY TO CONTROL CHOLESTEROL?
The observations of many natural health practitioners indicate that a balanced body chemistry is the key to normalizing cholesterol. Dr. William Koch, MD, an eminent physician, wrote:
“Cholesterol … is no problem when the oxidations are efficient and diet is sensible. In all our observations, high levels drop … it steadies to a good normal when the oxidations are re-established to normal.” (Normal oxidations refers to the efficient burning of food and the generation of adequate energy from food.)
Most cholesterol is manufactured within the body. A maximum of about 4% of all cholesterol comes from the diet. Cholesterol is the raw material for the adrenal stress hormones and the sex hormones. The body often reacts to stress by producing more cholesterol. This allows the body to make more stress-fighting hormones. As biochemical stress is reduced through a scientific nutrition program, cholesterol levels often decrease without the need for restrictive diets.
In fact, eating some animal products often helps balance body chemistry. In these instances, cholesterol levels or the cholesterol/HDL ratio improves although the diet contains cholesterol-containing foods.
In general, fast oxidizers or fast metabolizers can eat more butter and other fatty foods. True fast oxidizers run lower cholesterol levels. They also burn up fats more rapidly and efficiently. Slow oxidizers should restrict all fats and oils, including butter. However, a small amount of butter (1 teaspoon daily) may be eaten by slow oxidizers.
The argument for eating margarine and other products containing hydrogenated oils are their lack of cholesterol. Margarine is also less expensive than butter. However, margarine contains refined, artificially saturated vegetable oil. It also contains harmful trans-fatty acids, and often residues of the toxic metals nickel and cadmium. Butter is a natural food and a good source of important fat-soluble vitamins. You will pay more for butter, but nutritionally it is well worth it.
The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Foods
By Ron Schmid, ND
Review by Joann S. Grohman
This is a powerful book. If you are already enjoying raw milk, The Untold Story of Milk is the tool you need in order to defend your choice. If you are looking for an alternative to commercial milk, yet hesitate to drink raw milk due to threat of disease, this book effectively sorts out fact from fear. You will be able to choose a supplier with confidence. Ron Schmid has provided a huge resource, one you can mine for fascinating information about the history of milk, the health supporting properties of raw milk and the quite shocking story of the suppression of raw milk use.
Schmid presents three main themes: the overwhelming evidence for the health benefits of raw milk; the disturbing reluctance of medical professionals to consider the well-established benefits of raw milk or to challenge anti-raw milk dogma; and the self interest of the dairy industry, which has succeeded in taking from most people their freedom to choose raw milk. All statements are supported by references.
Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures.
Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.
Do you suffer from immune disorders, candida-related imbalances, or a general lack of well-being? Then you owe it to yourself to discover the Body Ecology Diet (or BED). A world-renowned system of healing, the BED establishes and nourishes the growth of beneficial microorganisms in the digestive tract. This ‘microscopic militia’ serves as your body’s key line of defense against disease-causing unfriendly microbes.
By combining age-old principles with the latest findings in the holistic health field, the BED has helped countless people to restore their internal harmony, regain their vitality, and feel younger and stronger. It can do the same for you.