FEATURES
- Cholesterol Sulfate Deficiency Dr. Stephanie Seneff on the role of cholesterol sulfate and heart health
- Vitamin D Dilemmas Pam Schoenfeld looks into whether we should test for and prescribe vitamin D
- The Five “Obstacles to Cure” Louisa Williams explains how to address five common challenges to optimal health
- The Adrenal-Heart Connection Dr. Tom Cowan discusses the reasons why we need a different way of thinking about the heart
- The Accidentally Healthy Diet Jane Hersey describes the Feingold Diet as a gateway to Wise Traditions principles
DEPARTMENTS
- President’s Message: Heartless Medicine
- Letters: Letters to the Editor of Wise Traditions
- Caustic Commentary: Sally Fallon Morell takes on the Diet Dictocrats
- Reading Between the Lines Merinda Teller talks about c-sections and evolution
- Homeopathy Journal Joette Calabrese on homeopathic adrenal support
- Technology As Servant John Moody shares his insights on the hazards of gluten-free foods
- WAPF Podcast Interview Hilda Gore interviews Gerald Pollack on the fourth phase of water
- All Thumbs Book Reviews
- Food Features
- Legislative Updates Judith McGeary warns about animal ID raising its ugly head
- A Campaign for Real Milk: Raw Milk Vending Machine Sales Soar on the World Market
- Healthy Baby Gallery: More Wise Traditions babies!
President’s Message
by Sally Fallon Morell
Heartless medicine—that’s how I would describe today’s ruling medical paradigm. Today’s doctor bases his treatment on a few false assumptions—that the heart is a pump, that nourishing nutrient-dense foods clog our arteries and that cholesterol is the enemy. The result is a “health care” system that treats heart disease with toxic drugs, soulless diets and macabre surgery—such as opening up the chest with a circular saw to perform heart bypass surgery, the bread-and-butter operation of most hospitals. (Likewise, doctors impose poisonous chemotherapy which makes cancer patients miserable and harsh protocols for pregnant women and growing children—from ultrasound to multiple vaccinations.)
This issue focuses on nurturing rather than ruinous therapies for heart disease, starting with Stephanie Seneff’s fascinating description of the role played by cholesterol sulfate in maintaining the health of our veins and capillaries. Eating a sulfur-rich diet and spending time in the sun ensures that our bodies produce plentiful amounts of this healing substance—which beats lying in a hospital bed after surgery any day.
Pam Schoenfeld looks at the dark side of vitamin D supplementation—calcification of the soft tissues, including the arteries—while Tom Cowan expands on his favorite theme—that the heart is not a pump.
All three of these talented writers will be speakers at Wise Traditions 2017, our eighteenth annual conference, to be held in Minneapolis, along with many other perennial favorite speakers and knowledgeable new faces. The theme this year: hormone health. . . and more. And as always, we provide a mix of speakers who range from advanced and technical to basic and practical. One thing we promise: you will come away with good solid information, not a lot of hype and product promotion. Information and registration is at wisetraditions.org.
We are also striving to provide ways to make the conference affordable—although our conference fees are already very reasonable, considering that we provide five nutrient-dense meals over the three days of the event. For newcomers, we are offering a one-day pass for my Nourishing Traditional Diets seminar plus lunch for sixty dollars—space for this is limited, so if you are interested don’t delay in signing up. We have a number of full scholarships and work scholarships available, and also can help you organize ride share and room share. The exhibit hall is free on Saturday and Sunday, as is the Friday evening film.
For Monday activities, we have streamlined to just three offerings: our ever-popular guided farm visit with Will Winter; an all-day seminar with Chris Masterjohn; and for the first time ever, a master cooking class that I will give. In the class we will prepare three full meals, with attention on sauce-making and what to do with leftovers. As always, we look forward to seeing you there!
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