Minerals

#MYHAPPYLIFEFORSALEbook

“The proper way to take in minerals is through mineral-rich water; through nutrient-dense foods and beverages; through mineral-rich bone broths in which all of the macrominerals–sodium, chloride, calcium, magnesium, phosphorus, potassium and sulphur–are available in ready-to-use ionized form as a true electrolyte solution; through the use of unrefined sea salt; and by adding small amounts of fine clay or mud as a supplement to water or food, a practice found in many traditional societies throughout the world. Analysis of clays from Africa, Sardinia and California reveals that clay can provide a variety of macro- and trace minerals including calcium, phosphorus, magnesium, iron and zinc. Clay also contains aluminum, but silicon, present in large amounts in all clays, prevents absorption of this toxic metal and actually helps the body eliminate aluminum that is bound in the tissues.” - Weston Price Foundation

“A study of high school kids in Massachusetts found that ninth- and tenth-grade girls who drank soda were far more likely to suffer broken bones than girls who didn’t drink any.” - Eric Schlosser & Charles Wilson

“The essential causes of tooth decay have been known to the modern world for approximately eight years. Harvard Professor Earnest Hooton clearly and succinctly summarized the problem: ‘It is store food that has given us store teeth.’ Timothy Gallagher DDS says, ‘If you are susceptible to tooth decay, stay away from all sweet fruits; many of them have all been hybridized to make them as sweet as possible.’ Homemade broths are one of the most potent medicines for tooth decay (1-2 cups/day as tea, soups, stews or gravy).” - Ramiel Nagel

“Sally Fallon: when broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese...although gelatin is not a complete protein, containing only the amino acids agrinine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.” - Kristen Michaelis


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