JUNE 2005 - NEWSLETTER #4


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This is the 4th in a series of occasional DietNet newsletters. If this is your first one, and you’re wondering what it’s all about, I’m sending this out to anybody in NZ I’ve talked to about whole foods, kefir, kombucha, raw milk, or wellness generally. [Click here for printable version. Read previous newsletters : No 1, No 2, No 3]

Topics in this newsletter:


The Wellington and Manawatu WAPF chapter would like to gauge interest in a couple of events. If anyone is interested in either a cheese making workshop, or a Weston Price talk and potluck, or just a potluck, email me and let me know.


Steak Tartare

Last newsletter, I talked about the benefits of raw foods, and the fact that not only fruit and vegetables can be eaten raw. Raw animal products such as milk, egg yolks, fish and meat can also be highly beneficial. I included a raw fish recipe last time and promised a raw meat recipe this time.

Even people who have never eaten raw meat before have commented on how tasty and tender this is and how much they like it. Give it a try….

Serves 2-3 as a main meal, or 6 as an entree

  • About 300gms (11oz) raw rump or fillet steak, frozen for 14 days, then thawed (this is the weight after the fat has been cut off)
  • 1 egg yolk
  • 1 tsp sugar-free American-style or Dijon mustard
  • Pinch cayenne or 2-3 drops of Tabasco or sugar-free chilli sauce
  • pinch sea salt
  • 1 Tbs olive oil
  • 1 Tbs lemon juice
  • ¼ red onion, chopped
  • 2 Tbs fresh parsley

Whisk together the egg yolk, mustard, olive oil, lemon juice, cayenne and salt until combined. Cut the fat off the steak and cut into small pieces. Then put into a food processor, with the onion, parsley and dressing and pulse till mixed well together. Traditionally, the meat would still be in small pieces, but for the beginner it’s probably easier to eat fully minced. The texture will be a bit like raw sausage meat.

Serve:

  • Traditionally, on a nest of salad greens, garnished chopped hard boiled eggs, capers (if you like them) and more red onion.
  • Or try a nest of greens, the steak tartare, red onion and chopped salad veges such as red pepper sprinkled on top, and roast root vegetables cut small, around the outside
  • As a canapé, serve spoonfuls inside small cos (romaine) lettuce leaves

Fats – getting a bad rap again

There is a lot of publicity these days about childhood obesity and ill health. There are moves to have healthier foods available in schools and to ban foods high in sugar and fat. This sounds reasonable, at first. But read that again – foods high in sugar and fat. It’s the fat that concerns me.

If they’re talking about margarines, trans fats and most vegetables oils, we can all agree that those need to be avoided at all cost. But the reflex judgment that any food high in fat is bad is a very harmful position.

Many “nutritionists” seem to forget we need fat in our diet. I’m not talking about the 1 tsp daily of fish or flax oil that many recommend, so you’re getting your omega 3 oils. I’m talking about saturated fats.

Some of the reasons to eat saturated fats include:

  • They are needed to maintain cell membranes, which are at least 50% saturated fat, giving them stiffness and integrity
  • They keep our bones strong and healthy by allowing calcium to be incorporated into them. This requires >50% of dietary fat to be saturated.
  • They lower Lp(a) a substance in the blood that indicates proneness towards heart disease
  • They enhance the immune system
  • They aid in utilisation of essential fatty acids, and help to retain omega 3’s in the tissues
  • Short & medium chain fatty acids have anti-microbial properties and protect against harmful micro-organisms in the digestive tract

Sadly, most people are still frightened of saturated fats. There is still widespread belief that saturated fats cause obesity and high cholesterol, which in turn lead to diabetes, heart disease, stroke and many other diseases. But is it true?

First, we can look at the research done by Weston Price in the 1930’s. He found that all the healthy native groups he studied, when eating their traditional diets, ate a lot of fat, from 30-80% of calories. Much of this was animal fat. Obesity and heart disease were uncommon.

Second, we can see that over the past 100 years, obesity and heart disease have increased. But saturated fat intake has decreased. What we ARE eating more of is sugars, grains, and vegetables oils – especially processed ones.

Some recent studies that were expected to prove the dangers of diets high in fat, such as Dr Atkins’, have instead shown the opposite. Some scientists are starting to admit that maybe he had a point. But others are still saying that maybe saturated fats are not as bad as we thought, while still not admitting that they are actually needed.

Dr Diana Schwarzbein, who has worked extensively with diabetes patients, has found that the low fat diet commonly recommended for diabetes doesn’t work. But when her patients started eating more protein and saturated fat, they started to get better. Her book, The Schwarzbein Principle, is an interesting read.

Don't fall for the generalization that fats are bad, and don't let children be deprived of a macronutrient that’s vital for good health. Don’t deprive yourself. Speak up when others badmouth saturated fats, and let’s see a more balanced discussion about them take place.

We all have individual needs for fat, and are suited to different fats, but in general, good fats to eat include:

  • Butter, lard and other animal fats
  • Coconut and palm oils
  • Extra virgin olive oil
  • Small amounts of fish, fish liver or flax oils

Fats to avoid include:

  • Margarines and table spreads
  • Any highly processed fat
  • Any fat that could be rancid (eg. vegetable oils that haven’t been cold pressed, foods deep fried in vegetable oils, fats in most processed foods)
  • Most vegetable oils, as they disturb the Omega 3 vs Omega 6 balance

For a more in depth look at the role of fats in the body, and which fats are good to eat, see the fats page.


Emotional Freedom Technique (EFT)

Many of you will have heard of EFT, maybe through Dr Mercola’s site. Although it’s not directly a whole food topic, it can support your whole food eating habits in a number of ways, by:

  • Reducing cravings and addictions
  • Neutralising the emotions that lead to overeating
  • Helping deal with feelings of being deprived
  • Dealing with allergies or food intolerances (in conjunction with someone who can test you)

EFT is also invaluable in other areas of your life. Gary Craig, the founder, says to try it on everything. It has helped people with stress, anxiety, fears and phobias, trauma, anger, relationship issues, headaches and other pains, asthma, sports performance, sitting exams, goal setting, and many other physical and emotional issues.

The theory behind EFT is that all emotional upsets are caused by disturbances in the body's energy system. Correct the disturbance, and the emotional upset evaporates. This doesn't mean that we don't feel any emotion, rather that we have a tool that can neutralise excessive emotion.

In EFT, you gently tap on points on your face and trunk to correct the energy imbalances. Some of the advantages EFT has over other therapies are:

  • It’s a simple technique you can use with a practitioner, or on your own
  • It’s easy to learn
  • No need for lengthy or distressing counseling sessions
  • Can clear many emotional upsets, even long standing ones, in minutes
  • Usually rapid, long lasting and gentle.
  • No drugs or equipment involved.
  • Often works where nothing else will.

To learn how to use EFT, you can download a manual from Gary Craig’s website or purchase his video sets, learn direct from a practitioner, or attend a workshop. There are several practitioners in New Zealand now, and about 5 trainers. For more details, see my EFT page.

*** There will be a Level One workshop in Wellington on Saturday, 18th June with a Level 2 workshop planned for later in the year. Other workshops are planned for Palmerston North, Auckland and the South Island. Email me for details of the Wellington or Palmerston North workshops, and see this link for the other areas: www.emofree.com/WorkShops


New radio show

Bari Caine, the WAPF Invercargill chapter leader, has a new local radio show!

Traditional Food for Well-being, on Radio Southland 96.4 FM
Every Thursday morning at 9:30 to 10:00 AM (repeating on Sundays at 2:00 PM)

Based on Nourishing Traditions and Weston A. Price dietary guidelines. Topics will include:

o Preparing delicious recipes from the " Nourishing Traditions" book by Sally Fallon
o Traditional food, from field to table!
o Real Butter vs. Margarine - what you should know!
o Supporting our sustainable farmers and food producers!
o Soil Health ==> Animal & Crop Health ==> Our Health!
o Our Precious Drinking Water!
o Using Natural Sweeteners
o The Fourfold Path to Healing
o and much, much more!

If you’re in Southland, please tune in, and tell your friends.

People who live outside the Southland area can request that their local community station run the show: see http://www.acab.org.nz/ for affiliated stations.


Resources

Useful pages on DietNet:

Health Coaching:

Email me or read more if you or anyone you know is interested in:

  • Individualised nutritional coaching (whole foods, metabolic typing, food intolerances) – can be in person or by email
  • Emotional Freedom Techniques sessions
  • Kinesiology
  • Reiki

Recommended Books:

Support these NZ websites:

Other resources:

Weston A Price Foundation

To contact your nearest WAPF chapter leader:

NZ support network:

The Yahoo group is on hold for now. Later this year, we intend to move all our websites to a different server and will look at using that space for a discussion board instead. So we’ll keep you posted.


Email me if you:

  • Want to be added to, or taken off, the distribution list
  • Emailled me about kefir, Kombucha or raw milk and still don’t have what you wanted
  • Want to make contact with others in your area
  • Have info on good places to shop in your area
  • Have suggestions or requests for the next newsletter, or any other feedback
  • Are interested in the cooking course or any aspect of health coaching
  • Want to enquire about the EFT course
  • Or just want to tell me how things are going for you

To your continued good health, and until next time,

Deb