1. THE MILK CURE ANCIENT: Since ancient times, an exclusive raw milk diet has been used to cure many diseases. MAYO CLINIC: In the early 1900s, the " Milk Cure " was used at the Mayo Clinic to successfully treat cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems, chronic fatigue and many other chronic conditions. ONLY WITH RAW MILK: The Milk Cure only works with raw milk; pasteurized milk does not have these curative powers. Crewe, JR. Raw Milk Cures Many Diseases, www.realmilk.com 1

2. ASTHMA AND RAW MILK – 2007 RAW MILK STRONGEST FACTOR: In a study of 14, 893 children aged 5-13, consumption of raw milk was the strongest factor in reducing the risk of asthma and allergy, whether the children lived on a farm or not. FIRST YEAR OF LIFE: The benefits were greatest when consumption of farm milk began during the first year of life. ASTHMA KILLS, at the rate of NINE people per day. 2 Clinical & Experimental Allergy. 2007 May; 35(5) 627-630.

3. LACTOSE INTOLERANCE 29 MILLION: Results from a survey by Opinion Research Corporation, commissioned by the Weston A. Price Foundation, indicate that about 29 million Americans are lactose intolerant. RAW MILK OK FOR 82 PERCENT: Results from a private survey carried out in Michigan indicate that 82 percent of those diagnosed as lactose intolerant can drink raw milk without problem. 24 MILLION COULD BENEFIT: Thus, 24 million Americans diagnosed as lactose intolerant could benefit from raw milk. 3

4. RAW MILK & GLUTATHIONE Glutathione: Key compound for detoxification High levels in whey protein Research in 1991 discovered that whey proteins only boost glutathione status in their raw, undenatured state. Explains the success of the Milk Cure Source: http://www.westonaprice.org/blogs/cmasterjohn/2010/09/11/the- biochemical-magic-of-raw-milk-and-other-raw-foods-glutathione 4

5. RAW MILK FOR CHILDREN Calcium for optimal growth, strong bones, strong teeth. Protection against asthma, allergies, eczema Builds immune system. Glutathione for protection against toxins. Builds healthy gut wall. 5

6. CONFINEMENT DAIRY SYSTEM Cows never leave stalls. Life span averages 42 months. 6

7. THE MODERN COW – THREE MILKINGS PER DAY Often milked for 600 days without a break, or until death. 7

8. 8

9. MODERN MILK FROM FARM TO FACTORY 9

10. RAW MILK RESOURCES: A CAMPAIGN FOR REAL MILK  WEBSITE: realmilk.com  Detailed scientific information about raw milk  Raw milk regulations by state  Sources of raw milk at realmilk.com or through local chapters of the Weston A. Price Foundation at westonaprice.org 10

11. RAW MILK RESOURCES: THE FARM-TO-CONSUMER LEGAL DEFENSE FUND LEGAL DEFENSE FOR SMALL FARMERS  Raw Milk Protection  Right to On-Farm Processing and Direct Sales  Resistance to NAIS WEBSITE: farmtoconsumer.org PHONE: (703) 208-FARM 11

12. FIFTH PRINCIPLE HIGH LEVELS OF ENZYMES AND BENEFICIAL BACTERIA 12

13. When the diet contains food enzymes, the body is spared from making some digestive enzymes and therefore has more energy. Food enzymes are destroyed at 118 o F wet heat, 150 o F dry heat. METABOLICDIGESTIVEFOOD 1,000 S DISCOVEREDABOUT 223 TYPES DELTA DESATURASEPANCREATINAMALYSES SUPEROXIDE DISMUTASEPEPSINLIPASES GLUTHTHIONE PEROXIDASETRYPSINPROTEASES CATALASELACTASE LYSYL OXIDASEGALACTASE PHOSPHATASE 13 TYPES OF ENZYMES

14. RAW DAIRY PRODUCTS RAW MEAT AND FISH RAW HONEY TROPICAL FRUITS COLD PRESSED OILS EX. EXTRA VIRGIN OLIVE OIL WINE AND UNPASTEURIZED BEER LACTO-FERMENTED (ENZYME ENHANCED) EXAMPLES OF ENZYME-RICH FOODS 14 VEGETABLES such as SAUERKRAUT, PICKLES MEATS such as SALAMI DAIRY PRODUCTS such as YOGURT FRUITS such as CHUTNEY, ASIAN PLUM SAUCE FISH such as GRAVLAX BEVERAGES such as KOMBUCHA

15. OLD PARADIGM: Healthy human body is sterile and microbes attack it, making us sick. NEW PARADIGM: Healthy human body lives in symbiotic relationship with microorganisms. SIX POUNDS OF HEALTHY BACTERIA IN OUR DIGESTIVE TRACT: BENEFICIAL BACTERIA DIGEST OUR FOOD ASSIST IN ASSIMILATION CREATE NUTRIENTS PROTECT US AGAINST TOXINS HELP US FEEL GOOD 15 WITHOUT GOOD BACTERIA, WE ARE DEAD!

16. 16

17. LACTO-FERMENTED CONDIMENTS PROVIDE ENZYMES AND GOOD BACTERIA SAUERKRAUT, CORTIDO ( SPICY SOUTH AMERICAN SAUERKRAUT ), PICKLED RELISH, PICKLED BEETS, PEACH CHUTNEY, APPLE BUTTER 17

18. LACTO-FERMENTED BEVERAGES KVASS KOMBUCHA SOUR GRAIN DRINK 18 COMMERCIALLY AVAILABLE

19. Fermented Beverages in Africa Made from maize, sorghum, bananas, etc. Rich sources of enzymes, protective bacteria, vitamin K, B vitamins

20. BENEFITSREASON DEACTIVATES ENZYME INHIBITORSBLOCK DIGESTION NEUTRALIZES PHYTIC ACIDBLOCKS MINERAL ABSORPTION NEUTRALIZES TANNINS AND LECTINSIRRITANTS PRE-DIGESTS COMPLEX STARCHES & SUGARSHARD TO DIGEST BEGINS BREAKDOWN OF GLUTENHARD TO DIGEST ; CAN BE TOXIC BEGINS BREAKDOWN OF CELLULOSEIMPOSSIBLE TO DIGEST 20 SIXTH PRINCIPLE SEEDS, GRAINS, LEGUMES AND NUTS ARE SOAKED, SPROUTED, FERMENTED OR NATURALLY LEAVENED PROPER PREPARATION MAKES SEED FOODS MORE DIGESTIBLE AND THEIR NUTRIENTS MORE AVAILABLE.

21. HERBIVORE STOMACHS 21

22. HUMAN STOMACHS 22

23. 23

24. PROPER PREPARATION OF SEED FOODS IMITATES NATURAL FACTORS THAT NEUTRALIZE THE SEED ’ S "PRESERVATIVES" AND ALLOW IT TO SPROUT: MOISTURE WARMTH SLIGHT ACIDITY TIME 24

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27. 27

28. 28 CRUEL BREAKFAST

29. 29 MORE CRUEL BREAKFASTS

30. GOOD BREAKFASTS FRIED EGGS WITH NO-NITRATE BACON AND FRUIT 30 SMOOTHIE MADE WITH WHOLE YOGHURT, EGG YOLKS, FRUIT AND COCONUT OIL SCRAMBLED EGGS WITH SAUTÉED POTATOES

31. GOOD GRAIN BREAKFAST 1.SOAK ROLLED OATS IN WARM WATER AND 1 TABLESPOON OF SOMETHING ACIDIC – WHEY, YOGHURT, VINEGAR OR LEMON JUICE – OVERNIGHT. 31

32. 2. NEXT MORNING, BRING WATER AND SALT TO A BOIL. 3. ADD SOAKED OATMEAL, BRING TO A BOIL AND COOK, STIRRING, FOR ONE MINUTE. 4. COVER AND LET SIT SEVERAL MINUTES. 32

33. 5.SERVE OATMEAL WITH PLENTY OF BUTTER OR CREAM AND A NATURAL SWEETENER. SPRINKLE COCONUT AND/OR CRISPY NUTS ON TOP IF DESIRED. 33

34. Teeth marks in butter 34

35. PROBLEMS WITH SOY FOODS PHYTIC ACID: Blocks absorption of calcium, magnesium, iron, copper and especially zinc. PROTEASE INHIBITORS: Block protein digestion, cause swelling of pancreas. ISOFLAVONES: Block thyroid function and cause endocrine disruption. Lower cholesterol. LECTINS: Irritating to the gastrointestinal tract. OXALATES: High levels can cause kidney stones. MANGANESE: High levels can cause brain damage in infants. 35

36. TRADITIONAL VS MODERN SOY FOODS TRADITIONAL Miso Soy Sauce Tempeh Natto Tofu Soy Milk Consumed in small amounts MODERN Bac O Bits Hamburger Helper Soy Milk Soy Cheese Soy Yogurt Soy Ice Cream Soy Burgers Soy Hot Dogs Diet Drinks Protein Drinks Hamburgers Bread “Health” bars (Zone, Balance, Atkins) Tofu in cheesecake, dips, etc. Isoflavone supplements 36

37. MODERN SOY FOODS ARE IMITATION FOODS! 37

38. SOY FOODS IN ASIAN DIETS JAPAN: Average soy consumption is about 30 g per day (2 tablespoons). 65% of calories in the Japanese diet come from fish. CHINA: Average soy consumption is about 10 g per day (2 teaspoons). 65% of calories in the Chinese diet come from pork (meat and fat). 38

39. Reproductive problems, infertility, thyroid disease and liver disease due to dietary intake of isoflavones have been observed for several species of animals 1 including: Soy Problems In Animals PIGS MICE RATS CHEETAH SHEEP STURGEON QUAIL MARMOSET MONKEYS SOY PROBLEMS IN ANIMALS 1 http://www.westonaprice.org/Soy-Isoflavones-Panacea-or-Poison.html 39

40. SOY MILK OR REAL MILK? PHYTOESTROGENS IN SOY MILK: 45 MG PER CUP - A TOXIC DOSE! TWICE DAILY AVERAGE OF JAPANESE OTHER ANTI-NUTRIENTS IN SOY MILK: PHYTIC ACID AND ENZYME INHIBITORS SYNTHETIC VITAMIN D, EMULSIFIERS, REFINED SWEETENERS 40

41. Soy–based Infant Formula SOY–BASED INFANT FORMULA 41 BABY RECEIVES DAILY DOSE OF ESTROGENS TEN TIMES GREATER, AS A FUNCTION OF BODY WEIGHT, THAN THE LEVEL FOUND IN ASIAN DIETS. PLUS ANTI-NUTRIENTS AND HIGH LEVELS OF MANGANESE, ALUMINUM AND FLUORIDE. A RECIPE FOR DISASTER

42. RESOURCES  THE WHOLE SOY STORY BY KAAYLA DANIEL, PHD, CCN  SOY ALERT! SECTION OF WESTONAPRICE.ORG  SOY ALERT! FLYER FROM THE WESTON A. PRICE FOUNDATION 42

43. 43 TOTAL FAT CONTENT OF TRADITIONAL DIETS VARIES FROM 30% TO 80% OF CALORIES, BUT ONLY ABOUT 4% OF CALORIES COME FROM POLYUNSATURATED FATTY ACIDS. SEVENTH PRINCIPLE

44. THREE MAIN TYPES OF FAT SATURATED FATS (Butter, meat fat, coconut oil) Solid at room temperature MONOUNSATURATED OILS (Olive oil, canola oil) Liquid at room temperature but solid in refrigerator POLYUNSATURATED OILS (Corn, safflower, soybean oils Liquid, even in the refrigerator 44

45. 18-CARBON FATTY ACIDS Mono- unsaturated OLEIC Saturated STEARIC Poly- Unsaturated LINOLEIC Omega-6 Essential Fatty Acid Poly- Unsaturated LINOLENIC Omega-3 Essential Fatty Acid 45

46. Source: Fats and Oils: Formulating and Processing for Applications, Richard D. O’Brien 1998 MODERN EDIBLE OIL PROCESSING 46

47. 47 FREE RADICALS IN PROCESSED POLYUNSATURATED OILS LINOLEICLINOLENIC

48. ARTERIES: THE GOOD AND THE PATHOLOGICAL GOOD ARTERY - SMOOTH, ELASTIC AND PINK SATURATED AND MONO- UNSATURATED FATS DO NOT REACT OR HARM ARTERIES. DAMAGED ARTERIES - CRUSTY AND YELLOWISH DAMAGE CAUSED BY FREE RADICALS FROM RANCID, PROCESSED VEGETABLE OILS! 48

49. INCREASED CANCER INCREASED HEART DISEASE INCREASED WRINKLES AND PREMATURE AGING IMMUNE SYSTEM DYSFUNCTION DISRUPTION OF PROSTAGLANDIN PRODUCTION LIVER DAMAGE CEROID STORAGE DISEASE DAMAGE TO REPRODUCTIVE ORGANS AND THE LUNGS DIGESTIVE DISORDERS DUE TO POLYMERIZATION INCREASED LEVELS OF URIC ACID DEPRESSED LEARNING ABILITY IMPAIRED GROWTH LOWERED CHOLESTEROL PROBLEMS ASSOCIATED WITH CONSUMPTION OF POLYUNSATURATED OILS Source: Pinckney, The Cholesterol Controversy 49

50. WHO ’ S AFRAID OF SATURATED FAT? DON’T WORRY, LISA. NONE OF THIS IS TRUE! CLOGS ARTERIES CAUSES CANCER! INFLAMMATION! CAUSES MS! MAKES YOU FAT! BAD FOR THE LIVER! HEART ATTACK! DIABETES! 50

51. THE MANY ROLES OF SATURATED FAT CELL MEMBRANES – should be 50% saturated fatty acids. BONES – Saturated fats help the body put calcium in the bones. HEART DISEASE – Lower Lp(a), a marker for heart disease. HEART FUNCTION – Saturated fats are preferred food for the heart. LIVER – Saturated fats protect the liver from alcohol and other poisons. LUNGS – Can ' t function without saturated fats. KIDNEYS – Can ' t function without saturated fats. IMMUNE SYSTEM – Enhanced by saturated fats. ESSENTIAL FATTY ACIDS – Work together with saturated fats. DETOXIFICATION – Supports body ' s detox mechanisms 51

52. SATURATED FAT AND HEART DISEASE LOWER RATES OF HEART DISEASE ARE ASSOCIATED WITH HIGHER LEVELS OF SATURATED FAT IN THE DIET. 52

53. ESSENTIAL FATTY ACID CONTENT OF PRIMITIVE AND MODERN DIETS PRIMITIVE DIET 4% Calories as polyunsaturated essential fatty acids MODERN DIET 20% Calories as polyunsaturated essential fatty acids 53 4% 20%

54. NATURAL SOURCES OF ESSENTIAL FATTY ACIDS GRAINSLEGUMES NUTSFISH ANIMAL FATSEGGS VEGETABLESFRUITS Polyunsaturated fatty acids are protected from damage when they are in whole foods. 54

55. ARTIFICIAL FLAVORS, SYNTHETIC VITAMINS AND NATURAL COLOR ADDED OILS WITH CATALYST SUBJECTED TO HYDROGEN GAS IN A HIGH- PRESSURE, HIGH-TEMPERATURE REACTOR. OILS MIXED WITH A NICKEL CATALYST SOAP-LIKE EMULSIFIERS MIXED IN ADVERTISING PROMOTES MARGARINE AS A HEALTH FOOD SOY BEANS, CORN, COTTONSEED OR CANOLA SEEDS OIL STEAM CLEANED AGAIN TO REMOVE HORRIBLE ODOR OILS EXTRACTED BY HIGH TEMPERATURE AND PRESSURE REMAINING FRACTION OF OILS REMOVED WITH HEXANE AND OTHER SOLVENTS OILS, NOW RANCID, STEAM CLEANED TO REMOVE ALL VITAMINS AND ANTI-OXIDANTS (BUT PESTICIDES AND SOLVENTS REMAIN!) MIXTURE IS PACKAGED IN BLOCKS OR TUBS MANUFACTURE of MARGARINE and SHORTENING GRAY COLOR REMOVED BY BLEACHING 55

56. TRANS FATTY ACID 56 STERIC ACID (CIS) OLEIC ACID (TRANS) ELAIDIC ACID

57. LIQUID POLYUNSATURATED OILS CAUSE UNCONTROLLED REACTIONS IN THE BODY 57 INDUSTRIAL FATS AND OILS SOLID PARTIALLY HYDROGENATED OILS INHIBIT REACTIONS IN THE BODY THE RESULT: BIOCHEMICAL CHAOS

58. 58 RANCH DRESSING STORE BOUGHT Vegetable oil (soybean and/or canola) water, egg yolk, sugar, salt, cultured nonfat buttermilk, natural flavors, spices, vinegar, phosphoric acid, xanthan gum, modified food starch, monosodium glutamate, artificial flavors, disodium phosphate, sorbic acid, calcium disodium EDTA, disodium inosinate, disodium guanylate HOMEMADE Buttermilk, mayonnaise, sour cream, parsley, chives, garlic vinegar or lemon juice salt and pepper

59. ATHEROSCLEROSIS & HEART DISEASE CANCER DEGENERATION OF JOINTS AND TENDONS OSTEOPOROSIS DIABETES AUTOIMMUNE DISEASES ECZEMA & PSORIASIS PMS LOWERED TESTOSTERONE, LOWERED SPERM COUNT FAILURE TO GROW LEARNING DISABILITIES LOW BIRTH WEIGHT BABIES REDUCED VISUAL ACUITY REDUCED FAT CONTENT IN MOTHERS' MILK DISEASES CAUSED OR EXACERBATED BY PARTIALLY HYDROGENATED TRANS FATS 59

60. SATURATED FATS VS. TRANS FATS SATURATED FATSTRANS FATS CELL MEMBRANES Essential for healthy function Interfere with healthy function HORMONES Enhance hormone production Interfere with hormone production INFLAMMATION SuppressEncourage HEART DISEASE Lower Lp(a). Raise "good" cholesterol Raise Lp(a). Lower "good" cholesterol OMEGA-3 Put in tissues and conserveReduce levels in tissues DIABETES Help insulin receptorsInhibit insulin receptors IMMUNE SYSTEM EnhanceDepress PROSTAGLANDINS Encourage production and balance Depress production ; cause imbalances 60

61. RECENT STUDIES ON FATS LOW-FAT DIET= FATTER CHILDREN: Swedish study; Children on lowfat diets were fatter, consumed more sugar and had higher insulin resistance. www.ub.gu.se/sok/dissdatabas/detaljvy.xml?id=6979. LOW-FAT MILK = FATTER CHILDREN: Children drinking reduced-fat milk had greater weight gain. Arch Dis Child, 2013;98:335-34 FULL-FAT MILK = FERTILITY: Women drinking lowfat milk had fertility problems. Human Reproduction, online February 28, 2007.. FULL-FAT MILK = LOWER WEIGHT GAIN: Swedish women using cheese and full-fat dairy had lower weight gain as they grew older. American Journal of Clinical Nutrition, 2007;84(6):1481-1488. 61

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67. Snack Foods 67

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70. HIGH LEVELS IN GRASS-FED BUTTER Vitamin A Vitamin D Vitamin E Vitamin K Copper Zinc Chromium Selenium Iodine Conjugated Linoleic Acid GOOD THINGS IN BUTTER IN ALL BUTTER Shorter Chain Fatty Acids Essential Fatty Acids PERFECT BALANCE Lecithin Cholesterol Glycosphingolipids Wulzen Factor DESTROYED BY PASTEURIZATION 70

71. EIGHTH PRINICIPLE NEARLY EQUAL AMOUNTS OF OMEGA-6 AND OMEGA-3 FATTY ACIDS 71

72. ESSENTIAL FATTY ACIDS IN PRIMITIVE AND MODERN DIETS Essential Fatty Acids in Primitive and Modern Diets 8. Equal Amounts 72

73. FREE-RANGE* VERSUS CONFINEMENT EGGS * Greek chickens on fish-based feed Source: Simopolis and Salem, AJCN 73

74. REDRESSING THE OMEGA-6/OMEGA-3 IMBALANCE ELIMINATE all commercial vegetables oils from the diet. USE FLAX OIL, a source of omega-3 fatty acids, in SMALL amounts in salad dressing (about ½ teaspoon per day). CHOOSE ORGANIC AND PASTURE-FED animal and plant foods for a good source of omega-3 fatty acids. 74

75. NINTH PRINCIPLE ALL DIETS CONTAINED SOME SALT SEA SALT SALT FLATS AND MINED SALT ASHES OF MARSH GRASSES MEAT AND MILK PRODUCTS BLOOD AND URINE More salt needed with cooked foods 75

76. PROTEIN DIGESTION CARBOHYDRATE DIGESTION DEVELOPMENT OF BRAIN ADRENAL FUNCTION CELLULAR METABOLISM SALT IS NEEDED FOR 76

77. TRADITIONAL SALT PRODUCTION Traditional salt production involved the simple evaporation of sea water. The salt was rich in magnesium and trace minerals. Modern salt has all the magnesium and trace minerals removed and contains aluminum-based additives. 77

78. SEA SALT SALT SHOULD BE GRAY, BEIGE OR PINK, NOT WHITE, INDICATING THE PRESENCE OF MINERALS. 78

79. 79 HOW MUCH SALT? Adult requirement: at least 1 ½ teaspoons (8 g) salt per day. Current Consumption: about 1 ½ teaspoons (8 g) per day US government recommendation: only 3/4 (3 g) teaspoon salt per day. Salt consumption in 1900: about 3 teaspoons (15 g) per day.

80. TENTH PRINCIPLE ALL TRADITIONAL CULTURES MADE USE OF BONES, USUALLY AS BONE BROTH 1. Supplies calcium and other minerals in a form easy to assimilate. 2. Supplies nutrients that help build healthy cartilage. 3.Supplies amino acids that help the body detoxify. 4.Supplies gelatin to help digestion. 5.Heals the digestive tract. 6.Regulates dopamine for mental/emotional health (www.westonaprice.org/mentalemotional-health/meat-organs-bones-and-skin) 80

81. CHICKEN STOCK Whole chicken (including feet) or chicken backs and necks, vegetables (onions, carrots, celery), vinegar, filtered water 81

82. CHICKEN STOCK Good broth resurrects the dead. South American Proverb 82

83. 83

84. Beef Stock Reduction BEEF STOCK REDUCTION 84

85. 85 MSG has been linked to: diabetes, migraines and headaches, obesity, autism, ADHD and Alzheimer's. FOODS THAT CONTAIN HIGH LEVELS OF MSG

86. INGREDIENTS THAT CONTAIN MSG Monosodium Glutamate Hydrolyzed Vegetable Protein Hydrolyzed Protein Hydrolyzed Plant Protein Plant Protein Extract Sodium Caseinate Calcium Caseinate Yeast Extract Textured Vegetable Protein (TVP) Autolyzed Yeast Hydrolyzed Oat Flour Corn Oil Soy Protein Isolate 86

87. Nerve Cells From EXCITOTOXINS By Russell Blaylock, MD 87

88. THE SOLUTION TO FATIGUE: Easy Digestion Raw Dairy, not pasteurized Proper Preparation of Grains Lacto-Fermented foods, rich in enzymes and beneficial bacteria Gelatin-rich bone broths Less energy required for digestion = More energy for you! 88

89. ELEVENTH PRINCIPLE TRADITIONAL CULTURES MADE PROVISIONS FOR FUTURE GENERATIONS  Special foods for parents-to-be, pregnant women, nursing women and growing children  Spacing of children  Principles of proper diet taught to the young 89

90. THIS WOMAN FROM FIJI HAS WALKED MANY MILES TO OBTAIN A SPECIAL FOOD FOR THE BABY GROWING IN HER WOMB. 90

91. 91 Sisters

92. 92 rs

93. QUARTERLY MAGAZINE INFORMATIONAL BROCHURES YEARLY SHOPPING GUIDE ANNUAL CONFERENCE LOCAL CHAPTERS 93

94. www.westonaprice.org 94

95. YEARLY SHOPPING GUIDE Now available as an iPhone app! Realfoodmobileapp.com 95

96. COLORFUL DIETARY GUIDELINES AND RECIPE BOOKLET BASED ON FOUR FOOD GROUPS 96

97. 97 HEALTHY BABY ISSUE HEART DISEASE ISSUE

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102. TRADITIONAL DIETSMODERN DIETS FOODS FROM FERTILE SOILFOODS FROM DEPLETED SOIL ORGAN MEATS OVER MUSCLE MEATSMUSCLE MEATS, FEW ORGANS ANIMAL FATSVEGETABLE OILS ANIMALS ON PASTUREANIMALS IN CONFINEMENT DAIRY PRODUCTS RAW AND/OR FERMENTEDDAIRY PRODUCTS PASTEURIZED GRAINS AND LEGUMES SOAKED/FERMENTEDGRAINS REFINED, EXTRUDED BONE BROTHSMSG, ARTIFICIAL FLAVORINGS UNREFINED SWEETENERS (HONEY, MAPLE SYRUP)REFINED SWEETENERS LACTO-FERMENTED VEGETABLESCANNED VEGETABLES LACTO-FERMENTED BEVERAGESMODERN SOFT DRINKS UNREFINED SALTREFINED SALT NATURAL VITAMINS IN FOODSSYNTHETIC VITAMINS ADDED TRADITIONAL COOKINGMICROWAVE, IRRADIATION TRADITIONAL SEEDS/OPEN POLLINATIONHYBRID SEEDS, GMO SEEDS SUMMARY TRADITIONAL DIETS MAXIMIZED NUTRIENTS WHILE MODERN DIETS MINIMALIZE NUTRIENTS 102