Food and nutrition

Why Butter Is Better

Article writen by Sally Fallon and Mary G. Enig, PhD

When the fabricated food folks and apologists for the corporate farm realized that they couldn't block America's growing interest in diet and nutrition, a movement that would ultimately put an end to America's biggest and most monopolistic industries, they infiltrated the movement and put a few sinister twists on information going out to the public. Item number one in the disinformation campaign was the assertion that naturally saturated fats from animal sources are the root cause of the current heart disease and cancer plague. Butter bore the brunt of the attack, and was accused of terrible crimes. The Diet Dictocrats told us that it was better to switch to polyunsaturated margarine and most Americans did. Butter all but disappeared from our tables, shunned as a miscreant.

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No Starch for Infants, by Herbert Shelton

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Diet Reform vs. Supplemental Feeding

by Herbert Shelton

We have become so artificial in our habits of thinking that it almost invariably occurs that when a discovery of the value of some type of food is made, we think immediately of some artificial way to secure the benefits of the discovery. We seem to be afraid of natural foods. Food manufacturers find us easy dupes and sell us all manners of patented foods that are guaranteed to be "just as good" as or even better than the natural product. Another group exploit sea weeds as supplements to our diet and sell enormous quantities of these unpalatable substances.

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Sprouting Benefits

Roasted, Raw or Sprouted?

Most nuts come from the seeds or dried fruits of trees and have an outer shell that is nature’s perfect way of protecting the nut kernel and keeps the healthy fats from spoiling. Hermetically sealed the nut does not become contaminated and spoiled as does meat, for example. Unfortunately though, most nuts are shelled and oxidation begins. Worse still, these “raw” nuts are heated above 140 F and are no longer viable.

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