Are you corn fed?

You hear about corn-fed livestock and vegetarian-fed chicken–which also means corn-fed–but have you considered that you are what you eat-eats? In Dr. Francis Pottenger’s study of cats, he experimented with feeding them different types of raw milk. The health of the cats receiving raw milk from grain-fed cows was remarkably poor in comparison to those fed raw milk from grass-fed cows. These cats displayed all kinds of nutrient deficiencies. Their bones were weak, they had poor immune systems and they developed degenerative conditions of all kinds.

Just look around and see all the health epidemics. It does not take a brain surgeon to realize that corn-fed does not work!

If your health is your wealth, our country has a disaster waiting to happen! However, by purchasing foods that are traditionally raised, you will not only improve your own health, but be a part of a movement that is helping to insure the health of future generations!

For more information on healing and building health with nutrient-dense foods, see our book Performance without Pain and our new e-book on acid reflux.

Best in Health,

Kathryne Pirtle

Tradtional fermented foods–why everybody needs them for good health

Traditionally cultured and fermented foods like plain whole milk kefir and yogurt from grass-fed cows, homemade sauerkraut, kimchee and pickled beets, and beverages like beet kvass and  kombucha were common foods throughout history before refrigeration. They were a way to preserve foods worldwide. Would it surprise you to know that you absolutely cannot afford to live without them though?

In order to function properly–that is to break down our foods into usable components and detoxify our body– the human digestive system needs ample probiotic bacteria and enzymes. Fermented and cultured foods naturally provide these components. Without these kinds of foods, we may develop many serious digestive problems like candida overgrowth, which chemically change the way our foods are processed and we will not be able to get rid of toxins. Ultimately, poor digestion equals poor health. In fact, acid reflux, inflammatory conditions of all kinds and cancer can be linked to poor digestion and a toxic overload.

Do your health a big favor–devote time to learning to prepare these delicious cultured and fermented foods. As your digestion improves so will your health!

For more information on preparing cultured and fermented foods see our website at www.performancewithoutpain.com. Both of our books, Performance without Pain and our e-book on healing acid reflux are wonderful guides to optimizing digestion.

Best in health,

Kathryne Pirtle

Completely Full

…yes indeed, of a heritage, native, wild turkey and stuffing this Thanksgiving!

Also on the subject of being completely full, the great 14th century poet-mystic-saint Rumi, founder of Sufism:


Even a candle, when it knows it will melt away, doesn’ t quit spreading its light out. Oh human! You, while completely full of the Power of the Creator, why do you hang back?

Something tells me Rumi was equally as full of highly saturated animal fats with high vitamin A and D. His words are dripping with abundant brain power.

Barley dough and potatoes

Paul Yeager, guest blog writer here once again.

I’d like to ask on this day of Gratitude: just how good DO we have it now as humans living in most of America–and most of anywhere in the first world for that matter–where we are, in fact capable of securing food on this day, and mostly healthy enough to chew and swallow it?

And, I’d like to ask: just how good DO we have it now as humans living in most of the first world during this particular TIME in the whole history of human civilization, regarding the fact that we are mostly guaranteeably able to access food on this day, like we were able to access some food yesterday and like we will likely access some food tomorrow?

Relatively speaking, for the first time in *all civilized human history*, for the last few decades in just a few places on earth, many of us in the “first world” have generally been able to secure two or three meals a day, every day, and every day we know that likely tomorrow we will be able to do that again. And many of us in the “first world” even know that if the economy gets a little worse than it already is, we and our loved ones will likely ourselves continue to keep eating, one way or another. Even if our forms of income are cut off, we can in many cases get at least some food via the social safety net our society has constructed for itself.

This situation we are in is a TRUE novelty of novelties amongst the vast spread of geographies and histories amidst the total spread of human life on this planet. Many of us are able to eat today! And what’s more, many of us will be able to eat tomorrow and the next day! This is a miracle! For hundreds of centuries, our evolutionary ancestors did not possess this situation of constant access to food, having to continually remain in fight-or-flight mode to attain access to meals.

But does this sudden burst of access in the last century necessarily imply a similar or higher quality of nutrient density in the food? Quite the opposite I’m afraid, according to overwhelming scientific evidence.

What our nearby evolutionary ancestors DID have, even if they did not have constant *access*–provedly amidst 14 different tribal/indigenous societies that Weston A. Price formally studied for around 10 years in the 1930’s in his magnus opus “Nutrition and Physical Degeneration”–were consistently much more nutrient-dense foods consisting of highly saturated animal fats with high vitamin A and D, cartilaginous and high-elastin -containing bone stocks, raw/unpasteurized milk, truly homemade lacto-fermented foods, soaked/sprouted and naturally-leavened grains, soaked/sprouted nuts, seeds, berries, beans/legumes, and many other such foods, which had not yet been divorced from their traditional indigenous wisdom by the poison of industrialization’s influence on mainstream processed/packaged food.

Again, perhaps these isolated, untouched tribes did not always have these foods in plenty (and yes, these peoples did often get some of the diseases which modern medicine has been able to deal with such as tuberculosis, THEN AGAIN: they did not get heart disease, cancer, allergies, cavities, rampant mental disease, or difficult childbirth–all of which modern medicine and industrialization has had a hand in creating more of!), but their foods nearly always had extremely superior nutrient density vs. the processed, packaged, mass-produced food of today. One of the most common traits this created in those people was the radiant quality of their general mental quietude and “general ease and contentment with life,” according to Dr. Price’s notes.

Which leads me to: just how good DO “we” have it, “we” who know something of these “deep secrets” of traditional, nutrient dense foods (i.e. yours truly), AND who get to live in this technological world! –All thanks to the printed and electronically published works of communication-genius health luminaries such as Kathy Pirtle, Sally Fallon, Mary Enig, Kaayla Daniel, Natasha Campbell McBride, Sandor Ellix Katz, and of course Dr. Weston A. Price and his partner Dr. Francis Pottenger (and the list goes on and on)–along with numerous other food revolutionaries and visionaries who have re-unearthed the ancient, archaic, timeless knowledge of countless ancestors’ *Innate Wisdom* on “how our foods are meant to be,” then cleverly re-applying it to how we can use this timeless knowledge to actually heal our own bodies of countless diseases (such as how to heal acid reflux with diet for starters).

As for me, without these people and their work, today I would likely be dead. I am living with an HIV+ diagnosis, yet I do not require the medicines and I survived nearly dying from chronic wasting and diarrhea five years ago, thanks to them and their food help. I am truly thankful for them.

Lately I’ve been watching a BBC documentary about a year spent in Tibet, which was filmed just a few years ago. Tibet is a rather severe example of food gone wrong, or more simply no food being available to much of the population much of the time, because of the harsh oppression of the Chinese communist regime, and no doubt their influence on the food supply. Last night the episode I watched had us observing a family who does not get to eat anything but barley dough and potatoes. When asked what else they eat, they said “barley dough and potatoes.”

Barley is very native to Tibet. When the Chinese tried to replace all barley with wheat, because of the fact that they found the Tibetans dirty and uncivilized and inferior for eating barley, the Tibetans couldn’t grow wheat (perhaps because the soil and harsh climate of the Tibetan plateau wouldn’t allow it or because they didn’t understand how to cultivate the new crop, I’m not clear on that), and as a direct result much of the Tibetan population starved to death. The Chinese, fearing more uprising, and wanting to keep a decent number of Tibetans alive for their value as human commodities, gradually let them return to growing barley, thus fewer people died of starvation.

So, today Tibetans are apparently quite happy to be able to grow and eat barley. A favorite past-time of Tibetan farmers is also barley beer, to the extent that now much of the Tibetan population has a serious alcoholism problem because of how much they enjoy their barley beer.

As a person sensitive to gluten, which is plentiful in both wheat and barley, I simply cannot imagine this way of living, but it does seem as though the Tibetan gene pool may not have such a big issue with gluten. Gluten aside, there’d be the situation of eating only a grain and some starches most or all of the time if I suddenly had to subsist on a Tibetan diet in Tibet. I’m pretty sure I would die on such a diet quite quickly. I’m not sure exactly how fast my immune system would collapse, but one thing is certain: I would go insane first, because the gluten would bring back the crippling mental illness I dealt with all my life prior to realizing that gluten was one of the biggest culprits in my severely faulty brain chemistry.

And just a little irresistible side-note: where COULD I go to eat in Tibet to try and get off the gluten and starch? Just guess where. American-based fast food, that’s where! –which is apparently slowly making its way into Tibet through dealings with the Chinese government! Oh yes, I could find a homogenized, pasteurized, hormone-injected, forced-to-prey-on-its-own-kind super-industrialized yak-burger at the nearby B**ger *ing, and maybe even on a PROCESSED glutenous barley bun! If this doesn’t tell us something about the intentions of fast food mega-conglomerates, and the precise ethical integrity of their visions for the world, I don’t know what does. They seem to get a real kick out of “nourishing” the third world, don’t they? < / end_sarcasm >

It is really too bad Dr. Weston A. Price didn’t get to visit Tibet and study indigenous Tibetan diet in the 1930’s! I’m sure it would have added to his disappointments of indigenous cultures not being vegetarians (and doubly so because of their Buddhist and therefore supposedly vegetarian-leaning morality), because I have heard through the grapevine, from many actual practitioners of Tibetan Buddhism, that actually Tibetan Buddhists aren’t at all natively vegetarians (why am I not surprised–almost none of the rest of Dr. Price’s indigenous tribes were vegetarians, after all).

Actually the lamas (or high Buddhist teachers) were known to consume a good deal of yak, a very high-protein/high-amino-acid source of meat with no doubt very highly saturated fat. I was happy to hear in the BBC documentary I was watching that at least the Tibetans have a somewhat constant supply of no-doubt highly saturated [and raw] yak butter from their own few yaks, to balance their high barley-n-potato intake. So my guess is that before the devastation of the communist invasion 50 years ago, they likely consumed yaks aplenty.

Perhaps they still traditionally ferment their barley beer, and it isn’t so bad after all? Hm…

Anyhow, what a Blessing to be alive in the nutrient dense here and now. Today, Thanksgiving Day, I am eating so much yummy, nutrient dense food, with a wide diversity of plants and animals, highly saturated animal fats with high vitamin A and D, highly lacto-fermented foods, foods that kill candida and keep my immune system strong, turkey gravy from bone stock, wild turkey with amino acids that will make my soul sing, and much more!

Unlike the Tibetan farmers living under Chinese communist oppression, I have access to it, I was able to buy it, and now I will be able to eat it because I am healthy enough to eat it, thank God! And with my friends/family! And the day after that I will feel like eating again, and eat!

an image of Tibetan prayer flags in the mountains of the Himalayas

Is 1500 words enough to express my thanks? Or 100,000 words? Or a million words? No.

But I will continue, while I continue to be able to breathe in and out, to try and get both the knowledge of these foods and access to these foods to as many human beings living on this planet as possible. Because the truth is: ALL human beings REQUIRE access to these foods FOR REAL HEALTH and the knowledge of that state of REAL HEALTH which is contained at websites like performancewithoutpain.com.

Kathy Pirtle has done a much clearer/better job at communicating this sacred knowledge than I to large numbers of people, and this site delivers two powerful vehicles of that transmission; one an extremely powerful eBook on how to permanently heal your acid reflux, and of course the classic printed book, Performance Without Pain, from which this website derives its name. Get a hold of these sources of information while you are able, for you and your loved ones, for the good of all sentient beings ASAP! You will live much longer, stand much taller, and act forever out of Gratitude for your new found life of high nutrient assimilation!

And someday–in those very same moments in which we all realize together that WE are the Masters of our own Health (and not some corporation, government, pharmaceutical company, or fast food restaurant), with all the knowledge of our ancestors boundlessly alive within us– as a result of that Immense Supernova of Gratitude-in-Action which is on its way and already happening, a FR** TIB-ET (and maybe even a fully free Ch*na, for that matter) will fully return to their traditional, nutrient dense foods as Kathy and I have. ūüėČ

Maximizing the nutrient value of nuts, grains and beans

Although nuts, seeds, grains and beans are not considered nutrient-dense foods, careful preparation can improve their digestibility and nutrient availability. Historically, people worldwide took careful steps to prepare these difficult-to-digest foods as they all contain anti-nutrients and enzyme inhibitors.

Soaking grains and beans in acidulated water overnight–that is water with yogurt, kefir, vinegar or lemon juice–will prepare them for easier digestion. As an example, if you are serving oatmeal to your family in the morning, the night before, slightly warm the water required for the recipe in a pan and stir in some yogurt and the dry oatmeal and cover. Place the pan on top of your refrigerator. The next morning cook as usual. Make sure you add lots of butter or cream when serving as this will also greatly enhance the nutrient value. If you are preparing beans, cover them with warm water and stir in some yogurt or vinegar and let them soak for at least 12 hours, drain and cover again with water and cook as usual. Always serve beans with a meat and a fat so that your meal is nutrient-dense.

For nuts, you will want to make sure you start with “raw.” Unfortunately, except for pecans and walnuts, it is difficult to find truly raw nuts in the health food store. For peanuts and almonds, you will have to look online. Here’s a website that offers high quality organically grown raw nuts.

http://www.livingtreecommunity.com/store2/products.asp?catid=17&gclid=CMzfreyipp4CFQjyDAod5x66nQ

To prepare 1 pound of nuts, simply cover them with water and add 1 tablespoon of Celtic Sea salt and let them soak for about 8 hours. Drain and dehydrate in a dehydrator or place them on a cookie sheet lined with parchment paper on the lowest setting in your oven for about 12 hours or until crispy.

Taking the time to prepare nuts, grains and beans will make them a wonderful addition to a nutrient-dense diet.

For more information on building health and healing with nutrient-dense, traditional foods, see www.performancewithoutpain.com.

Best in health,

Kathryne Pirtle

A True Thanksgiving:Become a consumer of naturally raised foods that support the future health of our food supply and population.

Have you thought about the how the decisions you make today will affect people in seven generations? Most of us do not consciously think in these terms, but maybe when it comes to the foods we choose for ourselves and our family, it should be our priority. We are at a critical juncture in history where the  poor decisions about our food supply are affecting the health of our entire population. It has only been since 1950 that our food production, the types and quality of foods we have  available and what foods we are told to eat have been affected by how much profit was made by an entity behind the scene of this drama.

It is certain that as we choose to support foods because of their health-providing qualities we will naturally turn to foods that are not produced in this industrial system. However the integrity of this decision goes farther than this, because by choosing these kinds of foods, we are supporting the health of  the soil, the animals, the water, the air, and the economic stability of small family farms dedicated to bringing these high quality foods to our tables. For this utmost reverence given to the circle of life we can celebrate a true Thanksgiving.

For more information on a healing diet and building optimal health with traditional, nutrient-dense foods see http://performancewithoutpain.com.

Best in health,

Kathryne Pirtle

Making Your Holiday Dinner Nutrient-Dense

With a few adjustments to the Thanksgiving feast, you can make your dinner even more nutrient-dense. I like to think of meal planning from the perspective of what foods were available before the industrialization of the food supply and do everything possible to obtain these types of foods for my family. Although they are more expensive, they are also more filling and nourishing and their health benefits are far reaching. When you “Put your money where your mouth is,” you are helping to insure your family’s good health. Remember–“Your health is your wealth!”

Here are some guidelines:

  • Try to obtain a pastured turkey from a farm co-op as this meat is far superior to even an organic turkey and often no more expensive. The beauty of buying a wonderful pastured turkey is that the leftovers taste fresh for a long time as the fats in the meat do not go rancid as with commercial birds.
  • Serve nutrient-dense butter–Raw butter from your co-op is best or Whole Foods has¬† high quality butter.
  • Use whole milk–preferably raw-pastured or unhomegenized, organic– and pastured butter for your mashed potatoes
  • Serve your organic vegetables with lots of butter
  • Make your own cranberry sauce–I posted a wonderful lacto-fermented cranberry chutney several days ago–see¬† http://performancewithoutpain.com/2009/11/21/great-holiday-recipe-for-traditionally-fermented-cranberry-chutney/
  • Make your own pumpkin pie with high-quality organic ingredients

Your wonderful turkey has more gifts to offer as you can use the carcass to make a fantastic nutrient-dense bone broth soup. Cover the bones, fat and skin with water and put in a few tablespoons of vinegar. Simmer for about 12 hours and strain.  You will have a beautiful broth for a marvelous soup that you can freeze.

For more information on a healing diet and building optimal health with traditional, nutrient-dense diet foods, see http://performancewithoutpain.com

Best in health,

Kathryne Pirtle

Dietary Fetishisms of the Pop “New” Age

Guest blog writer, Paul Yeager here. :)

As of late, a lot of folks I’ve run into seem to hold two predominating notions concerning diet (perhaps one more than the other in many populations of dietary thinkers): one is that raw veganism is the ultimate end-all of human diet, and the other is that cutting edge science is able to successfully dictate to us what we should eat based on accurate findings. I’d like to deal a little bit with both, although this could of course be an entire book (a book I happen to have written by the way, email me at paulchfs@gmail.com if you’re interested).

I myself used to be among the folks I describe above. I was a serious follower of Gabriel Cousens, David Wolfe, Victoras Kulvinskas, Anne Wigmore, and many of the other figure-head pioneers of the raw vegan movement. I almost even moved to Tree of Life in Arizona–Gabriel Cousens’ raw vegan retreat center–so I could live in the desert practicing shaktipat yoga, doing sweat lodges, and eating nothing but soaked and sprouted nuts, seeds, salads, etc. –the typical raw biogenic vegan diet. However, during my obsession with attempting to be a raw vegan (and I say attempting because it never did/could work for me!) the fact of the matter is: my health completely collapsed.

I trusted Cousens’ writings (i.e. “Conscious Eating”) because they seemed to present a merge of science and new age spiritual thinking about the Divine in a way which I felt was cozy and quite socially comfortable. It brought everything together into a unified ideology of community and a supposed return to “tribal” ways of doing things. And if I could just follow this ideology completely and 100% of the time, then I would finally heal my digestion and achieve the results Cousens’ scientific references and supposed sort-of-clinical observations seemed to describe. And yet, during this time my health completely collapsed. My gut was an absolute mess, and by the way: I had a serious sugar addiction (and I have since realized many vegetarians and vegans also have this problem, which makes perfect biochemical sense to me now since animal protein with its full complement of amino acids supports blood glucose regulation).

I’d like to point out something which I now realize in hind-sight, which I did not at the time, which I find rather interesting, and a very weak point of the supposed “new” age movement; that is that the “New Age” consistently identifies with indigenous elements, cultural, mystical, etc. and seems to be offering a sort of revival of archaic and/or tribal ways of doing things. In fact, it is not doing that in a dietary sense at all. And here is how I discovered that…

One fine day I came across a book by Weston A. Price called “Nutrition and Physical Degeneration.” Weston A. Price was a dentist in the 1930’s who was interested in why so many of his Western patients were suddenly getting more and more (exponentially more) cavities. He had this hunch that isolated tribal peoples (which he, in our current politically [quite] incorrect language referred to as “primitive”) might have better teeth. He spent a decade visiting nearly all of the remaining completely isolated tribal societies he could find on the planet, and their non-isolated relatives (the ones nearby near train tracks who had access to modern transportation and commerce, where they could get white sugar, white flour, and processed and packaged foods which had only recently been invented by industrialization).

He of course found, not unsurprisingly to me today, that the isolated counterparts of each anthro-genetic set of peoples which were not exposed to white flour, white sugar, still drank their milk raw, did NOT have access to modern medicine, often did not brush their teeth, still fermented their grains in a community grainery, lacto-fermented their raw veggies, drank raw unpasteurized milk, etc etc. –these peoples had always nearly ZERO dental cavities, space for their wisdom teeth to come in, better dental arch spaces, better mental health, easier childbearing, longer lives, no death from cancer, no allergies, and the list goes on and on. He cataloged all of this data as a true scientist does, with charts of very precise figures based on population gradients and detailed survey reports.

Of key significance to all of his findings, and *much to his disappointment*: among all of the indigenous tribes with these remarkably resilient states of bone, teeth, mental, and reproductive health (most notably), not ONE of them ate a completely vegetarian–and certainly not a VEGAN–diet. The nearest thing to it was the African Dinka peoples who, although they did eat mostly raw milk, eggs, and mostly cooked vegetables, still did eat fish every so often as they loved to dwell near water for this purpose. The Dinka stands out quite rarely in this regard, however. The neighboring Masai for instance, which had nearly the same number of cavities per population (almost zero, as with the Dinka), ate an extremely primal diet of raw milk and raw blood, both of which are extremely high in catabolic-supportive amino acids which support bone growth, muscle/ligament/tendon repair, and immune reconstitution.

And another major commonality to ALL of the tribes Dr. Price studied with these remarkable states of health and longevity were consuming saturated animal fat high in vitamin A and D, which of course flies squarely in the face of the current supposed “scientific” thinking of our day about fat and cholesterol–to further this discord, one of Price’s findings was that these cultures had literally zero presence of death from cardiac arrest–which shouldn’t have been a possible finding according to our current prevalent, supposedly “scientific” dictates concerning cholesterol.

Why have our current researchers and others wearing white lab coats working in expensive university labs kept this *very scientific* research of Dr. Price’s from the public? Just as a simple potential explanation: it doesn’t keep the funding coming–medical academia is thoroughly enmeshed in the industrial-pharmaceutical complex, and knows little (although it often attempts to purport otherwise) about nutrition.

Again, Weston Price was *very disappointed* that he didn’t find more vegetarian indigenous cultures with remarkable health.¬† He too, even in the 1930’s, was of the popular persuasion that vegetarianism, being more “ethical” would of course naturally be supported by his investigation into indigenous cultures. But this was not what the data supported. And today, the data still falls squarely against veganism (for instance, with extremely high levels of osteoporosis in the elderly vegan population, since veganism is low in bone building amino acids and fat-soluble vitamins that support calcium metabolism–not to mention how veganism fails to properly limit harmful raw fiber intake [see Konstantin Monastyrsky’s truly cutting-edge research] and doesn’t provide enough fat altogether, and this is a giant subject on its own).

So, it’s interesting to me that everywhere we have a popular culture purporting to be part of a “new” age, consistently collectively claiming that it is supposedly reviving archaic or indigenous ways of doing things, when in fact the actual last recorded nutritional scientific observations (those of Dr. Weston Price) of archaic, indigenous societies are in direct contradiction with any semblance to this supposed “archaic revival”. We are what we eat, so the “new” age has certainly not succeeded at an archaic revival in the dietary sense, and I think that if it truly wants to be “new” then perhaps it could look more deeply and think farther outside the box in terms of exactly what the true archaic revival would really look like on an eating plane.

For more information on building health and healing with nutrient-dense foods see Performance without Pain and our new e-book on healing acid reflux.

Best in health,

Paul Yeager

Great Holiday Recipe for Traditionally Fermented Cranberry Chutney

Historically, traditional lacto-fermented foods were a mainstay of people’s diets worldwide before refrigeration. The lacto-fermentation process was very important in preserving foods. There were countless recipes from all cultures that created a wide array of delicious condiments like sauerkraut, pickles, pickled beets, kimchee and chutneys–and beverages like beet kvass, kombucha, kefir and ginger ale. Consuming these foods will help to maintain good digestion as they are high in enzymes and and probiotics. Sadly, when we buy these foods from most grocery stores today, they are pasteurized and will lack the wonderful health-building components.

Here’s a wonderful holiday recipe for a traditionally fermented cranberry chutney.

Lacto-fermented cranberry chutney

* 3 cups of cranberries
* 1/2 cup of nuts (pecans was suggested in the recipe I found, we used hazelnuts)
* 1/2 cup of rapadura
* 2 teaspoons of salt
* 1/2 cup of whey (easy whey can be made by draining 2 cups of plain organic yogurt through a smooth dish towel or cheesecloth-the drained liquid is the whey)
* 1/2 cup of prune juice or other juice (I used apple juice)
* 1 teaspoon of cinnamon
* 1/2 teaspoon of cloves
* juice from 1 orange
* juice from 1 lemon
* 1/2 cup of raisins (optional–I like the chutney without raisins better)

Pulse all, except raisins, in food processor. Stir in raisins. Place ingredients in a 1 quart glass jar. Leave 1 inch room at the top of jar. Cover. Ferment 48 hours, then refrigerate. Serve with meat or poultry.

Usually the fruit ferments are good for 1-2 months. My chutney is still excellent after one year!!

For more information on healing and building health with traditional foods, see www.performancewithoutpain.com.

Best in health,

Kathryne Pirtle

How to Maximize Calcium Absorption

So many people today suffer from serious problems having to do with calcium absorption. People are purchasing calcium supplements by the tons in hopes of preventing calcium deficiencies. We have epidemic numbers of people with osteoporosis, poor dental health, weak bones and diseases that have to do with calcium being deposited in the wrong places, like the arteries and organs. What are some of the factors of this trend?

First, most diets do not have adequate vitamins A and D from natural old fashioned foods like high quality fermented cod liver oil, egg yolks and liver. Without these key nutrients, the body cannot absorb calcium or any other vitamins well.

Second our diets are low in vitamin K2, which is ample in foods from animals on pasture. Vitamin K2 acts like the mortar for the bricks of both vitamin A and D in putting calcium in the right places in the body, like the teeth and the bones and not in the arteries. With the corn feeding of our livestock, we have an entire population deficient in this vitamin.

Third, low fat diets do not support calcium absorption. Without traditional fats in the diet like butter, coconut oil and lard, we cannot utilize calcium properly.

Next, our diets lack the easy-to-digest traditional foods that are rich in calcium. Bone-broth soup and cultured raw dairy from grass-fed cows and goats are foods that were eaten for thousands of years, yet they largely disappeared from our diets with the industrialization of our food supply.

Finally, diets lacking the probiotic foods that support good digestion, will also hamper calcium utilization.

Unfortunately all the calcium supplements in the world will not make up for the nutritional building blocks available in real food–no matter how much they cost or how many commercials support that product!!

The key to  improving calcium absorption is eating a nutrient-dense, traditional diet. For more information see www.performancewithoutpain.com.

Best in health,

Kathryne Pirtle