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Weston A. Price Foundation
The Weston A. Price Foundation (WAPF), co-founded in 1999 by Sally Fallon (Morell) and nutritionist Mary G. Enig, is a U.S. 501(c)(3) nonprofit organization dedicated to "restoring nutrient-dense foods to the American diet through education, research and activism". The foundation has been criticized for spreading medical misinformation and dangerous health advice. The U.S. Food and Drug Administration (FDA) has warned about its advocacy of drinking raw milk and various nutritionists, including Joel Fuhrman, were concerned about its advocacy of the health benefits of animal-based fats. Weston A. Price Price was a dentist from Cleveland, Ohio, whose 1939 book, ''Nutrition and Physical Degeneration'', describes the fieldwork he did in the 1920s and 1930s among various world cultures, with the original goal of recording and studying the dental health and development of pre-industrial populations. Organization The president of the foundation is Sally Fallon Morell. According ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biodynamic Agriculture
Biodynamic agriculture is a form of alternative agriculture based on pseudoscientific and esoteric concepts initially developed in 1924 by Rudolf Steiner (1861–1925). It was the first of the organic farming movements. It treats soil fertility, plant growth, and livestock care as ecologically interrelated tasks, emphasizing spiritual and mystical perspectives. Biodynamics has much in common with other organic approaches – it emphasizes the use of manures and composts and excludes the use of synthetic (artificial) fertilizers, pesticides and herbicides on soil and plants. Methods unique to the biodynamic approach include its treatment of animals, crops, and soil as a single system, an emphasis from its beginnings on local production and distribution systems, its use of traditional and development of new local breeds and varieties. Some methods use an astrological sowing and planting calendar. Biodynamic agriculture uses various herbal and mineral additives for compost additi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antinutrient
Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes. Throughout history, humans have bred crops to reduce antinutrients, and cooking processes have developed to remove them from raw food materials and increase nutrient bioavailability, notably in staple foods such as cassava. Antinutrients can be therapeutic, such as anti-diabetic drug Acarbose, anti-obesity drug Orlistat which all reduce effective caloric intake. Mechanisms Preventing mineral uptake Phytic acid has a strong binding affinity to minerals such as calcium, magnesium, iron, copper, and zinc. This results in precipitation, making the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lectins
Lectins are carbohydrate-binding proteins that are highly specific for sugar groups that are part of other molecules, so cause agglutination of particular cells or precipitation of glycoconjugates and polysaccharides. Lectins have a role in recognition at the cellular and molecular level and play numerous roles in biological recognition phenomena involving cells, carbohydrates, and proteins. Lectins also mediate attachment and binding of bacteria, viruses, and fungi to their intended targets. Lectins are found in many foods. Some foods, such as beans and grains, need to be cooked, fermented or sprouted to reduce lectin content. Some lectins are beneficial, such as CLEC11A, which promotes bone growth, while others may be powerful toxins such as ricin. Lectins may be disabled by specific mono- and oligosaccharides, which bind to ingested lectins from grains, legumes, nightshade plants, and dairy; binding can prevent their attachment to the carbohydrates within the cell mem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytic Acid
Phytic acid is a six-fold dihydrogenphosphate ester of inositol (specifically, of the ''myo'' isomer), also called inositol hexaphosphate, inositol hexakisphosphate (IP6) or inositol polyphosphate. At physiological pH, the phosphates are partially ionized, resulting in the phytate anion. The (''myo'') phytate anion is a colorless species that has significant nutritional role as the principal storage form of phosphorus in many plant tissues, especially bran and seeds. It is also present in many legumes, cereals, and grains. Phytic acid and phytate have a strong binding affinity to the dietary minerals calcium, iron, and zinc, inhibiting their absorption in the small intestine. The lower inositol polyphosphates are inositol esters with less than six phosphates, such as inositol penta- (IP5), tetra- (IP4), and triphosphate ( IP3). These occur in nature as catabolites of phytic acid. Significance in agriculture Phytic acid was discovered in 1903. Generally, phosphorus and in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid Fermentation
Lactic acid fermentation is a metabolic process by which glucose or other hexose, six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactic acid, lactate, which is lactic acid in solution. It is an Anaerobic organism#Metabolism, anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen. Sometimes even when oxygen is present and aerobic metabolism is happening in the mitochondria, if pyruvate is building up faster than it can be metabolized, the fermentation will happen anyway. Lactate dehydrogenase catalyzes the interconversion of pyruvate and lactic acid, lactate with concomitant interconversion of NADH and Nicotinamide adenine dinucle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organic Food
Organic food, also known as ecological or biological food, refers to foods and beverages produced using methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. Organic foods are typically not processed using irradiation, industrial solvents, or synthetic food additives. In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification to market their food as ''organic''. Although the produce of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the National Organic Program of the US Department of Agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tallow
Tallow is a rendered form of beef or mutton suet, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton suet. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point. Commercial tallow commonly contains fat derived from other animals, such as lard from pigs, or even from plant sources. The solid material remaining after rendering is called cracklings, greaves, or graves. It has been used mostly for animal food, such as dog food. In the soap industry and among soap-making hobbyists, the name tallowate is used informally to refer to soaps made from tallow. Sodium tallowate, for example, is obtained by reacting tallow with sodium hydroxide (lye, caustic soda) or sodium carbonate (washing soda). It consists chiefly of a variable mixture of sodium salts of fatty acids, such as oleic and palmitic.Ruth Winter (2007): ''A Consumerýs Dictionary of Household, Yard and Office ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cod Liver Oil
Cod liver oil is a dietary supplement derived from liver of Atlantic cod (''Gadus morhua''). As with most fish oils, it contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and also vitamin A and vitamin D. Historically, it was given to children in the United States in the 19th century as a patent medicine and by the end of the century was being praised by doctors in medical journals. After it was shown, in 1920, that vitamin D deficiency was the cause of rickets, cod liver oil was given as a rich source of vitamin D. Manufacture Cod liver oil has traditionally come in many grades. Cod liver oil for human consumption is pale and straw-colored, with a mild flavor. Scandinavian Vikings produced cod liver oil by laying birch tree branches over a kettle of water, and fresh livers were laid over the branches. The water was brought to a boil and as the steam rose, the oil from the liver dripped into the water and was skimmed off. There ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Guidelines For Americans
The Dietary Guidelines for Americans (DGA) provide nutritional advice for Americans who are healthy or who are at risk for chronic disease but do not currently have chronic disease. The Guidelines are published every five years by the USDA Center for Nutrition Policy and Promotion, together with the HHS Office of Disease Prevention and Health Promotion. Notably, the most recent ninth edition for 2020–25 includes dietary guidelines for children from birth to 23 months. In addition to the Dietary Guidelines per se, there are additional tools for assessing diet and nutrition, including the Healthy Eating Index (HEI), which can be used to assess the quality of a given selection of foods in the context of the Dietary Guidelines."Customizing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
