20 years ago I read nourishing traditions by Sally Fallon and Nutrition and Physical degeneration by Weston A Price. Shortly after, I began all the cultures and ferments and they completely changed mine and my families health for the better. Although I have to admit that I permanently “damaged” my children mentally about cod liver oil and they will not touch it as adults 🤣 maybe they will come back one day.
I’m a private practice registered dietitian, and I use homeopathy, herbs and bioenergetics, and I have attempted every diet available so I could give 1st hand experience to all of my clients. I personally felt the absolute worst on a vegan diet, felt great on a carnivore diet (although it’s way too boring) and I believe it causes a gut microbiome imbalance, keto, Paleo, you name it! I truly feel the best somewhere in between all of that and changing it up with the seasons. Eating properly raised meats, organs, eggs, raw dairy and a wide variety of in season fruits and vegetables have proven to be the best fit. Intermittent fasting also works too, but not all of the time and it varies for men and women. The key is to pay attention to how you feel, think, focus, what’s your energy, etc. Listen to your body, it will give you clues on what you need.
BTW, I’ve been dragging my feet, but I’m just starting the Baobab powder and am hopeful about the results regarding binding spike and as a food for the beneficial microbes in the gut. I can’t wait to share my results with my clients!
My husband and I became "whole food plant based " in 2007. We are still mostly there, but I lost too much weight a couple years ago, and I'm interested in the kefir thought. In the 1950s my Mom used to drive to a dairy to buy raw milk for our family. In glass half gallon jars. And she bought for the neighborhood when she went.
I still believe in the integrity and intelligence of T Colin Campbell, and his experiments that show casein produces cancer, and that cancers can be initiated and resolved by introducing and removing casein (dairy) from the diet. Not sure what the answer is.....
T Colin Campbell is here in Ithaca. I share your ongoing interest and respect for his work. I consider his work as observational data, and in our experience delivering adjunctive cancer care, I think that disregulated mitichondria and metabolism are more significant.
Listen, there are many options that are at least far better than SAD the Standard American Diet. I am comfortable that proper #WFPB cooking is very feasible, and not nearly the challenge the author is making it out to be, and I have taught cooking classes in it for many years. As a kid, I worked on a biodynamic farm for a summer - the farmer was a friend of my parents, and the milk was wholesome. ;-) I strongly believe that a proper #WFPB nutrition program is great for most people. Campbell and Esselstyn are now nonagenarians, and heads of 4-generation plant-based family, with hardly any medical bills.
As to mitochondrial activity, I think we now have adequate testing, so all these issues can be resolved directly and quantified, so we don't need to have these type of arguments in the future. I am involved in a biotech where we had great need to make these assessments on lifestyle changes, and I am comfortable that we are well on our way to make all of this quantifiable, with a high degree of confidence.
Dear Scott it was lovely to see the kefir video, and “every home should have some”…. I am living in Southern Portugal and about 5 years ago I managed to get some grains from a 45-YEAR OLD kefir strain from a client (I kid you not…. Bless the Swiss who are able to keep a kefir going for so long….). I don’t have access to raw milk but I give mine organic pasteurised milk from grass fed cows from the Acores Islands. It does fine. I leave mine in a dark cupboard without a top - I have a piece of muslin cloth over the top, held there by a rubber band. I will research this! Now I am following Dr William David and fementing chosen probiotics, adding prebiotics, into the kefir as per “Make your won low cost probiotic” in his book “Super Gut”. I’ll keep you posted. Thank you for your writings. Much enjoyed and educational. Valerie
Fermentation is one of the cornerstones of macrobiotics, and has a plethora of evidence to support its efficacy. Veganism is a lifestyle that incorporates non-animal foods in its compassionate philosophy. Not everyone can acclimate to a veganist diet; some commentator claimed Scott was damaged by a decade of veganism. This is an irresponsible statement, and does not appear to take all of Scott's medical history into consideration.
Ftom my perspective, I was fit snd vigorous until I received two poison Pfizer shots, holding a good weight and living an active life. No damage from veganism as far as I know.
Scott, you might get a good not so sour yogurt by getting a culture from this organic brand of yogurt if you can find it. I have made yogurt with it and it makes a very smooth and tasty finished product. Stonyfield Organic Whole Milk Probiotic.
Might look into miso for another quality fermented item. The refrigerated is better than what's on the room temperature shelf in my experience. And South River's miso is best I've found but of course pay more to get the better. (ps just to clarify, supermarkets are the ones I've usu found it a room temp, and lesser quality than the usual natural food store refrigerated ones, online orders of course are RTemp, Eden, Ohsawa, Miso Master good ones. )
My then-wife and I were vegan for six years - plenty of social support in Tompkins County - and then took it on the road when we left NY. Not junk-food vegans, although we would occasionally eat Oreos or Swedish fish, and if I wanted liquor, I researched the vegan kinds. We did it to satisfy our ethics, and I'm glad I experienced that way of living. It made no difference - good or bad - in my health or state of well-being.
I have read the writings of people so dedicated to the morality of their diet that they are consciously willing to sacrifice their health, which was failing and had failed, following a vegan diet. Good for them - I'm a fan of doing with one's body and life what one wishes, and I do.
When I finally reconsidered my diet, my marriage had ended and I was living in an old Prius, traveling the Southwest without refrigeration. Some of my life's best experiences were had during that time when strangers would want to feed me and offer me comfort and hospitality. I decided that I wanted to accept kindness, and allow kindness to be extended, and that I never wanted to turn it away because they gave me the wrong kind of food.
Oh wait, I do have a relevant tie-in: someone gave me kefir grains while I was on the road, but the instability of conditions in the car made it impractical. I live a fairly conventional life now, and I'm willing to try again.
lIghtbulb moment, LIghtening Bug. You were vax-damaged because you were profoundly weakened by a decade of veganism. I went through the same thing, but it only lasted a year because I saw what was happening. See Hormone Secrets for why, free download here: https://dl.bookfunnel.com/p7dvqow83g
Agree with constipation, though, and kefir is wonderful for the gut microbiome.
Question on a different topic: have you and Dr. Kory found that some of your long COVID patients have thyroid problems. I have long COVID symptoms, high antibodies, and now just found out that my TSH is 69, very low T3 and T4. This is new for me. Wondering if it's related....
20 years ago I read nourishing traditions by Sally Fallon and Nutrition and Physical degeneration by Weston A Price. Shortly after, I began all the cultures and ferments and they completely changed mine and my families health for the better. Although I have to admit that I permanently “damaged” my children mentally about cod liver oil and they will not touch it as adults 🤣 maybe they will come back one day.
I’m a private practice registered dietitian, and I use homeopathy, herbs and bioenergetics, and I have attempted every diet available so I could give 1st hand experience to all of my clients. I personally felt the absolute worst on a vegan diet, felt great on a carnivore diet (although it’s way too boring) and I believe it causes a gut microbiome imbalance, keto, Paleo, you name it! I truly feel the best somewhere in between all of that and changing it up with the seasons. Eating properly raised meats, organs, eggs, raw dairy and a wide variety of in season fruits and vegetables have proven to be the best fit. Intermittent fasting also works too, but not all of the time and it varies for men and women. The key is to pay attention to how you feel, think, focus, what’s your energy, etc. Listen to your body, it will give you clues on what you need.
Words of wisdom.
BTW, I’ve been dragging my feet, but I’m just starting the Baobab powder and am hopeful about the results regarding binding spike and as a food for the beneficial microbes in the gut. I can’t wait to share my results with my clients!
Amy, And please share your results here also. Thank you
My husband and I became "whole food plant based " in 2007. We are still mostly there, but I lost too much weight a couple years ago, and I'm interested in the kefir thought. In the 1950s my Mom used to drive to a dairy to buy raw milk for our family. In glass half gallon jars. And she bought for the neighborhood when she went.
I still believe in the integrity and intelligence of T Colin Campbell, and his experiments that show casein produces cancer, and that cancers can be initiated and resolved by introducing and removing casein (dairy) from the diet. Not sure what the answer is.....
T Colin Campbell is here in Ithaca. I share your ongoing interest and respect for his work. I consider his work as observational data, and in our experience delivering adjunctive cancer care, I think that disregulated mitichondria and metabolism are more significant.
Listen, there are many options that are at least far better than SAD the Standard American Diet. I am comfortable that proper #WFPB cooking is very feasible, and not nearly the challenge the author is making it out to be, and I have taught cooking classes in it for many years. As a kid, I worked on a biodynamic farm for a summer - the farmer was a friend of my parents, and the milk was wholesome. ;-) I strongly believe that a proper #WFPB nutrition program is great for most people. Campbell and Esselstyn are now nonagenarians, and heads of 4-generation plant-based family, with hardly any medical bills.
As to mitochondrial activity, I think we now have adequate testing, so all these issues can be resolved directly and quantified, so we don't need to have these type of arguments in the future. I am involved in a biotech where we had great need to make these assessments on lifestyle changes, and I am comfortable that we are well on our way to make all of this quantifiable, with a high degree of confidence.
FWIW, I expected some passionate voices re: veganism and don’t care to debate optimal diet.
Dear Scott it was lovely to see the kefir video, and “every home should have some”…. I am living in Southern Portugal and about 5 years ago I managed to get some grains from a 45-YEAR OLD kefir strain from a client (I kid you not…. Bless the Swiss who are able to keep a kefir going for so long….). I don’t have access to raw milk but I give mine organic pasteurised milk from grass fed cows from the Acores Islands. It does fine. I leave mine in a dark cupboard without a top - I have a piece of muslin cloth over the top, held there by a rubber band. I will research this! Now I am following Dr William David and fementing chosen probiotics, adding prebiotics, into the kefir as per “Make your won low cost probiotic” in his book “Super Gut”. I’ll keep you posted. Thank you for your writings. Much enjoyed and educational. Valerie
Indeed, keeping Kefir grains alive for 45 years is truly a demonstration of love and commitment.
I started making and drinking my own Kombucha in 2004 long before it was a commercial product. Also make sauerkraut. Good stuff!
Me too! I stopped Konbucha, as it was more hassle than it was worth for me, but we keep a crock of sauerkraut going to use up the winter root veggies.
Fermentation is one of the cornerstones of macrobiotics, and has a plethora of evidence to support its efficacy. Veganism is a lifestyle that incorporates non-animal foods in its compassionate philosophy. Not everyone can acclimate to a veganist diet; some commentator claimed Scott was damaged by a decade of veganism. This is an irresponsible statement, and does not appear to take all of Scott's medical history into consideration.
This concludes my passionate post re: veganism.
Ftom my perspective, I was fit snd vigorous until I received two poison Pfizer shots, holding a good weight and living an active life. No damage from veganism as far as I know.
Scott, you might get a good not so sour yogurt by getting a culture from this organic brand of yogurt if you can find it. I have made yogurt with it and it makes a very smooth and tasty finished product. Stonyfield Organic Whole Milk Probiotic.
Thank you.
Might look into miso for another quality fermented item. The refrigerated is better than what's on the room temperature shelf in my experience. And South River's miso is best I've found but of course pay more to get the better. (ps just to clarify, supermarkets are the ones I've usu found it a room temp, and lesser quality than the usual natural food store refrigerated ones, online orders of course are RTemp, Eden, Ohsawa, Miso Master good ones. )
My then-wife and I were vegan for six years - plenty of social support in Tompkins County - and then took it on the road when we left NY. Not junk-food vegans, although we would occasionally eat Oreos or Swedish fish, and if I wanted liquor, I researched the vegan kinds. We did it to satisfy our ethics, and I'm glad I experienced that way of living. It made no difference - good or bad - in my health or state of well-being.
I have read the writings of people so dedicated to the morality of their diet that they are consciously willing to sacrifice their health, which was failing and had failed, following a vegan diet. Good for them - I'm a fan of doing with one's body and life what one wishes, and I do.
When I finally reconsidered my diet, my marriage had ended and I was living in an old Prius, traveling the Southwest without refrigeration. Some of my life's best experiences were had during that time when strangers would want to feed me and offer me comfort and hospitality. I decided that I wanted to accept kindness, and allow kindness to be extended, and that I never wanted to turn it away because they gave me the wrong kind of food.
Oh wait, I do have a relevant tie-in: someone gave me kefir grains while I was on the road, but the instability of conditions in the car made it impractical. I live a fairly conventional life now, and I'm willing to try again.
What a beautiful tale of your life journey! Thank you. I’m honored that you shared here with us. ❤️
Welcome to the dark side! Omar has been making water kefir for past two years.
Informative and enlightening as usual, Scott, thank you.
lIghtbulb moment, LIghtening Bug. You were vax-damaged because you were profoundly weakened by a decade of veganism. I went through the same thing, but it only lasted a year because I saw what was happening. See Hormone Secrets for why, free download here: https://dl.bookfunnel.com/p7dvqow83g
Agree with constipation, though, and kefir is wonderful for the gut microbiome.
Question on a different topic: have you and Dr. Kory found that some of your long COVID patients have thyroid problems. I have long COVID symptoms, high antibodies, and now just found out that my TSH is 69, very low T3 and T4. This is new for me. Wondering if it's related....
Very common in PASC and vax injury.
See the interview just posted with my colleague India Scott, FNP-C. You could not find a better clinician to help treat your thyroid disease.
I will listen to it! Thank you! I’d love to work with her!