From Sally Fallon's book Nourishing Traditions based on Weston A Price Principles

Vitamin A - (from animal sources) enables protein, minerals and water soluble vitamins to be used by our bodies.  It also acts as an anti-oxidant against cancer.  It stimulates gastric juices for protein digestion, helps build strong bones and rich blood, contributes to production of RNA and is needed for the formation of visual purple.  Preformed vitamin A is found in butterfat, egg yolks, liver and other organ meats, seafood and fish liver oils.  Dr. Price noted that the diet of healthy isolated populations was comprised of at least ten times more vitamin A from animal sources than American diets today.

Vitamin D -  (Like Vitamin A) is needed for calcium and phosphorus absorption essential for strong bone formation, healthy teeth and normal growth and protects against cancer and multiple sclerosis.  Our bodies manufacture Vitamin D3 out of cholesterol from sunlight.  Dr. Price found that healthy primitive diets were rich in high vitamin D foods such as butterfat, eggs, liver, organ meats, marine oils and seafood (specifically shrimp and crab).  Synthetic Vitamin D2 is linked to many health problems, while synthetic Vitamin D3 is poorly absorbed.  New research shows the need for USRDA for Vitamin D to be 10 times higher than current amount.

Vitamin K - fat soluble vitamin needed for blood clotting and bone formation.  It is found in liver, egg yolks, butter, grains, dark leafy vegetables, cabbage and fermented soy foods.

CLA or Conjugated Linoleic Acid is an important component of grass fed cow milk due to its cancer fighting properties acting as an anti-oxidant.  It encourages muscle build up and prevents weight gain.  CLA is not found in milk from cows that have been fed grain or processed feed.  

Enzymes are specialized proteins acting as managers and catalysts for all our biochemical processes.  Enzymes are found naturally in our fresh farm milk, not only aiding in digestion but also giving the pancreas a much needed rest. They are deactivated at a wet-heat temperature of 118 degrees F, and dry heat 150 degrees F. 

Dr. Edward Howell (enzyme research pioneer) formulated the Enzyme Nutrition Axiom stating "the length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism."  Actual enzyme activity in the body depends on the availability of certain vitamins and minerals (most important magnesium).  Enzyme content of food is enhanced by the fermenting and culturing process.

Probiotics ("good bacteria") are beneficial intestinal flora that aid in digestion and full assimilation of nutrients.  They produce important B vitamins, vitamin K and are found in our dairy products as well as lactofermented vegetables and sauces.

CoQ10 - (also known as vitamin Q) is needed by every cell in body for the production of energy.  Serving as an antioxidant and effectively treating cardiovascular disease and periodontal problems.  It is found in all animal products, particularly in heart meat.






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