Farm Fresh Foods throughout Florida

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Gardasil…Think again!!

Thursday, August 27th, 2009
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Written by Kenda Roberstson and Steve Moreau

The Dangers of Gardasil

According to the FDA’s Vaccine Adverse Event Reporting System, since it was launched in 2006, 47 girls have died after being vaccinated with Gardasil.

Nineteen of those deaths occurred in the first year, and 28 deaths were reported in 2008.

While it is disturbing that the Gardasil death rate seems to be increasing, other young women also have suffered harsh and debilitating side effects.

A recent press release issued by Judicial Watch noted these cases:

·    After receiving her second of three Gardasil doses, one girl experienced migraines and facial swelling, and developed Guillain-Barre syndrome and peripheral neuropathy. She needs a wheel chair to get around.

·    Another young woman experienced fatigue, muscle pain, tremor, dizziness, nausea, convulsions, seizures, and loss of consciousness after getting the vaccine.

·    Other girls have developed genital warts as well as warts on faces, hands and feet.

According to VAERS latest records, more than 13,700 adverse event reports in the United States alone have been linked to Gardasil.

The costly Gardasil is purported to “save lives” by preventing certain types of cervical cancer in women, but is it worth the risk?

Although more than 6 million women contract HPV every year, just 2 percent of the patients participating in a recent study were infected with the kinds of HPV that put them at a higher risk of developing cervical cancer.

We need open discussions about HPV. This infection is sexually transmitted, so it can be prevented with lifestyle choices.

The best way to prevent any cancer is to keep your immune system strong. A healthy immune system is better able to handle a heavier emotional and physical stress load.

“New FDA Records Obtained by Judicial Watch Indicate 28 Deaths Related to Gardasil in 2008” Press Release, Judicial Watch, 6/23/09,

Infertility and the Role of farm fresh foods

Wednesday, August 26th, 2009


Written by Kenda Roberstson and Steve Moreau

Having trouble conceiving? Before you spend time and money on expensive tests and treatments, you may want to evaluate your diet.

A study conducted by the Harvard School of Public Health found that women eating low-fat diets had a lower chance of conceiving.

During the eight-year study, researchers documented the health and nutrition of 18,555 women: 438 were diagnosed with anovulatory infertility, a condition that accounts for a third of female fertility problems.

The women in the study who ate only low-fat or skim-milk dairy products, had an 85 percent chance of experiencing infertility. However, those who ate full-fat dairy foods were 27 percent less likely to have the condition.

The study concluded that women trying to conceive should eat up to two servings of full-fat dairy foods a day, including whole milk, cheese, ice cream and cream cheese. These suggestions are similiar to what the Weston A Price Foundation advises. Though of course WAPF speak about the benefits of grass-fed milk and pastured eggs an grass-fed beef.

Katie Singer, author of “The Garden of Fertility” and follower of the nutritional principles of Dr. Weston A. Price, advises women to eat more fat from whole grass-fed raw dairy foods, grass-fed beef, and free-range eggs and poultry, especially if they are trying to conceive.

Singer says many women in her fertility workshops have irregular or nonexistent ovulation. Because of this, she believes they are at increased risk of uterine cancer, polycystic ovarian syndrome and infertility.

After Singer’s students eliminate sugar and tofu from their diets, many of them begin ovulating immediately. However, other students need to add whole dairy and animal fats to their diets to regulate their bodies.

“I’ve seen many women’s temperatures increase significantly when they cut soy out of their diets,” Singer said. “Yet others become ovulatory after they cut back on sugar and increase their consumption of cod liver oil, butter and eggs.”

So the take home message for women is to ditch the low-fat dogma and return to real foods…foods that have nourished human pregnancies before so-called experts convinced us otherwise. Fortunately access to local farm foods are increasing in the Orlando area.

Traditional Diet for Babies

Wednesday, July 22nd, 2009
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Written by Kenda Roberstson and Steve Moreau

What Should You Feed Your Baby?

Many parents wonder if it is safe to feed their babies raw milk. The answer is an emphatic YES, as long as you know the raw milk comes from a clean and reliable source.

It is also best if the milk comes from cows that eat a more natural diet of green grass, hay and root vegetables.

While mother’s milk is the most ideal for your baby, raw cow’s milk produced safely is not dangerous in spite of what public health propagandists have lead you to believe. Raw milk actually contains enzymes and antibodies that make it less susceptible to bacterial contamination than pasteurized milk, while many toxins that cause diarrhea and other ailments survive the pasteurization process. Raw milk is easier for your baby to digest than pasteurized and less likely to cause cramps, constipation and allergies.

Many doctors warn that feeding cereal grains to babies too early can lead to grain allergies. Because your baby’s digestive system is better equipped to supply enzymes for digestion of fats and proteins rather than carbohydrates, baby’s first solid foods should be animal foods.

Some experts recommend feeding an egg yolk per day, starting at four months. Eggs from pasture-fed hens are rich in the omega-3 long-chain fatty acids that may be lacking in cow’s milk. These fatty acids are essential for brain development.

Cod liver oil can also be added to baby’s foods for additional omega-3s and vitamin D.

Around 10 months of age, you can introduce meats such as grass-fed beef liver, and mashed fruits and vegetables, and raw buttermilk or yogurt. Avoid fruit juices, as they are mostly sugar.

Of course your baby will come in contact with processed junk foods sooner or later. But if you help your child develop a taste for nutritious foods in infancy then he or she will make better food choices for a healthier future.

nourishing-traditions1Source: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD.

Benefits OF Fermented Foods

Sunday, July 19th, 2009
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Written by Kenda Roberstson and Steve Moreau

Fermented Foods: Your Gut Will Thank You

Early Americans understood the importance of eating fermented foods. In fact, early American traditions included foods such as pickled beets, watermelon rind, and cucumber relish, which were originally lacto-fermented.

Many cultures around the world still use lacto-fermentation as a healthful method of preserving foods today.

In Russia and Poland, they eat pickled green tomatoes and peppers. The peoples of Japan, China and Korea enjoy pickled cabbage and eggplant, as well as fermented soy products like miso and tempeh. Cultured raw milk yogurts and cheese have been popular in India and Europe for centuries. Fermented sour dough bread, wine, artichokes, olives, sauerkraut and grape leaves are still staples in the European diet today.

What is lacto-fermentation?
Thousands of years ago, people learned to preserve fruits and vegetables for long periods of time using lacto-fermentation. This process creates lactic acid, a natural preservative that inhibits putrefying bacteria. The starches and sugars in foods are converted into lactic acid when combined with lactic-acid-producing bacteria and allowed to ferment, usually with just pure water and sea salt.

Benefits of fermented foods.
Fermented foods are loaded with amino acids, vitamins, and minerals. Fermented milk is a great source of B vitamins and fermented vegetables are a great source of vitamin C.

Lactic acid promotes the growth of healthy flora (probiotics) in the intestines, which aids in digestion and strengthens the immune system. Getting these bacteria from fermented foods is more beneficial than popping a pill or eating commercially prepared foods — and it costs less too.

Unfortunately in today’s Western world we are taught to be afraid of bacteria. Most commercially processed “pickled” or cultured foods are pasteurized, use vinegar for a standardized taste and are not created with the healthful methods our ancestors used.

But that is changing as more lacto-fermented products become available on the market and Americans learn to make fermented foods at home.

Along with naturally fermented foods, be sure to include farm fresh organic grass-fed beef, free-range poultry, organic eggs and produce in your diet.