Fish Eggs - “Fish eggs are valued by traditional peoples throughout the world for their ability to prevent problems of the thyroid gland, promote fertility, and nourish pregnant women and growing children.” Nourishing Traditions, Page 162
Wild Salmon – High Activator X, High Vitamin D, High Omega-3 fatty acids like EPA and DHA. Source: Summarized from Nourishing Traditions Page 418
Raw Butter and Cream from Pastured Cows or Goats – “Butter can be an especially rich source of Activator X when it comes from cows eating rapidly growing grass in the Spring and Fall seasons. It disappears in cows fed cottonseed meal or high protein soy-based feeds.” Source: http://www.realmilk.com/price.html
Cod Liver Oil – “This marvelous golden oil contains large amounts of elongated omega-3 fatty acids, preformed vitamin A and the sunlight vitamin D, essential nutrients that are hard to obtain in sufficient amounts in the modern diet. [It] may also naturally contain small amounts of the important bone- and blood-maintainer vitamin K.” (Not to exceed 30,000 IU a day)
Millet & Quinoa: Special soaked grain preparations of high mineral content--particularly millet and quinoa--were fed to lactating women to increase milk supply. Source: http://www.westonaprice.org/traditional_diets
Dark Leafy Greens - “rich in folic acid, which is necessary for the prevention of birth defects.” Source: Nourishing Traditions page 598
Red Raspberry Leaf Tea – To make, pour boiling water over the herb and let steep for 15-20 minutes covered. Drink Three or more cups per day during Pregnancy. “One of the most famous and widely used female tonic herbs; especially valued as a tonic during pregnancy. Contains fragarine, an alkaloid that tones and nourishes the uterus and pelvic region. A rich source of vitamins and minerals, including calcium, iron, phosphorus, potassium and vitamins B, C, and E.” Source: Rosemary Gladstar’s Family Herbal, Page 205
“Many delicious traditional dishes provide a synergistic combination of fatty acids. These combine well with cream cheese and other cheese for a synergistic combination of fatty acids of the omega-3 family with fatty acids of the omega-6 family and saturated fatty acids – lox and cream cheese, caviar and sour cream, liver and bacon, salmon and Béarnaise sauce, dark green vegetables with butter, cream cheese and flax oil.”
Source: Tripping Lightly Down the Prostaglandin Pathways, from Nourishing Traditions, page 472
I have found these food combinations and variations based on them to be particularly nourishing and fulfilling.
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