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Kitchen Staples: Things I’d Never Be Without for Cooking and Food Preparation

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I’d like to invite you to come into my kitchen for a moment to share some of my staples I’d never be without. These are the foods, products, and appliances/tools we use every day to prepare food and to maintain our health.

Even though everyone has their own set of preferences about what they use in their kitchen, some of these things are universal and often, they can change over time. Here I’ll discuss why these foods are important to me in keeping my family healthy.

The following items we use to cook or prepare raw foods such as main meals and also side dishes or condiments such as home-made salad dressings, sauces, marinades, and for baking:

Coconut oil - I’ve bought various brands over the years including NutivaJungle Products Beyond Organic, and Tropical Traditions. I’ve liked all the brands pretty well, but I think Beyond Organic is my favorite so far. Right now I’m using a northwest regional brand called Aunt Patty’s Extra Virgin Coconut Oil from Eugene, Oregon. We love it, but my son says he prefers the Beyond Organic, which is an especially nice coconut oil. Aunt Patty’s is currently cheaper than Beyond Organic. Coconut oil has many nutrients including some saturated fat, lauric acid, and capric acid which support immune and digestive health, and are also anti-microbial and anti-fungal.

Olive Oil - Depending, we have used various brands. Currently we are using Napa Valley Naturals extra virgin olive oil brand. Our local health foods store carries it and the taste is delicious. This past year we bought a gallon of Chaffin Family Orchards Olive Oil, which we I had been wanting to try for some years, and it’s so tasty! It is fruity and light, and I can use it for making mayonnaise without that strong olive oil flavor dominating the recipe.

Apple cider vinegar - we use Bragg’s organic raw apple cider vinegar. It’s a great all-purpose apple cider vinegar, and it’s the only raw vinegar I have been able to find in our health food store. I’d like to start buying my other vinegars raw, but I’m still looking. I use this for soaking my bones for stock, soaking beans and other foods (occasionally if I make a soaked grain recipe, and if I’m not using whey or lacto-dairy), in salad dressings, marinades, sauces, and many other recipes.

Red wine vinegar - we use Eden Organic and Napa Valley Naturals organic red wine vinegars. The Eden is especially great because it’s a larger size and is always very cheap – about $2.65 per bottle. I use this in marinades and salad dressings, and many other foods.

Cod liver oil - we buy the Blue Ice Royal fermented CLO from Green Pastures. This along with our diet and the fact that we received a great deal of sun exposure last summer and fall before the extreme cold set in, I believe, has really helped to keep all three of us from getting sick this winter (knock on wood). This is the only way I can get my son and husband to take CLO (capsule form). I admit, I have a hard time swallowing the cream form myself.

Sea salt - I buy our sea salt from the health food store in bulk Redmond Real Salt, or I buy various brands depending what’s on sale: we’ve used Celtic Sea SaltHimalayan Pink Salt, or Real Food Pink salt. These are all good quality and include different colors in the salts (a good indication of a variety of minerals), and taste good.

Unflavored gelatin - this is a very healthful and versatile food, and can be used in so many meals and preparations – soups, broths, stews, smoothies, desserts, the uses are simply endless. I buy either Bernard Jensen’s or Great Lakes brands.

Beef tallow - I bought two 14 ounce tubs of it from U.S. Wellness Meats before the holidays last year so I could make pie crust with it. I have frozen it, and use it as needed for a variety of other cooking such as meats and vegetables. I also get beef fat from local farmers regularly and use it in a lot of the cooking we do – soups, stews, refried beans, casseroles, one-pot meals like chili or other meat/vegetable combos.

Lard - we use lard from locally-raised, pastured pork for so many things we eat. I used it to braise meats, casseroles, cook vegetables, in soups, stews, desserts, and many other meals. It is one of our most used staples in the kitchen. Here is my post about the forgotten craft of rendering lard, health benefits, and how to render/where to find pork fat for rendering.

Liver – yes, liver. Liver is one of the most nutrient-dense foods you can eat, and it should be from pastured sources whether it is beef, chicken, pork, duck or other. Liver can be cooked with onions or concealed in many different meals such as chili, hamburgers, meatloaf, casseroles, soups.  Here are some good suggestions for including this nourishing food which contains Vitamins A, D, E, B12 and B6, zinc, and iron into your meals from Cooking Traditional Foods.

Organic vegetables and fruits - we buy these in season and depending on which farmers are selling and when, locally. In the farmer’s market season, I buy most of my produce from this source and otherwise from my local health food store.

Sprouted nuts - I buy a sprouted, raw nut mix from my health food store. These nuts are not pasteurized or irradiated. It’s important to check with the merchant to find out whether the nuts you are buying are subjected to these processes and to avoid them if they are. I haven’t started soaking or spouting my own nuts yet, that’s next on my list.

Natural sweeteners - although I typically don’t do a lot of baking, this past winter season I did bake much more than usual. I have Wholesome Sweetener’s Organic Sucanat and Organic Coconut Palm Sugar, and Body Ecology’s Lakanto. Sucanat and coconut palm sugar are both great natural sweeteners, and Lakanto is a zero glycemic index, naturally fermented sweetener made from the luo han fruit grown in China. It does NOT feed candida! This is especially important to me because I have had a candida problem for some years – and I know most people have a candida overgrowth, but I’ve really been trying to be conscientious about keeping mine under control because it can keep me awake at night if I am not careful.

Maple syrup - I buy the real, Grade B variety (because it is less refined and contains trace minerals) of whatever is on sale. Currently, we are using Spring Tree and sometimes we buy Coombs Family Farms as well.

Butter - we use Kerrygold. Kerrygold is from grass-fed cows, but they are pasteurized. Kerrygold is not organic, but their farming practices are very clean. I was buying raw, organic butter from grass-fed cows from a fantastic farm in Canaan, Vermont - Baum Farm. The owner, Rob, is really friendly and accommodating. I highly recommend their butter if you can get it.  Read here about the amazing difference between real butter and fake fats such as margarine.

Mayonnaise I have finally had success in making my own mayo! This year I won a stick blender in an online giveaway and used Chaffin Family Orchard’s olive oil, and it turned out great. I have splurged in the past and bought a big bottle of Wilderness Family Naturals to avoid the nasty GMOs and other toxic ingredients in most commercial mayonnaise.

Last year, I bought a small bottle to try and liked it a lot. My husband is not crazy about it, but my son likes it. To save money, however, I’m making it a priority to make mayonnaise again as well as other lacto-fermented foods.

Fermented foods - we regularly eat home-made yogurt, kefir, sour cream, and cultured vegetables. These home-made cultured foods contain much more probiotic (friendly bacteria) than anything you would buy in the store. Read about the amazing benefits of fermented and cultured foods, and how they support digestive, immune, and overall health and well-being. Don’t have time to make these at home? Zukay and Bubbies are both good brands that use real fermenting techniques with sea salt and live active cultures to produce a truly healthy fermented food.

Kombucha – we have started brewing our own, and although we still buy store-bought kombucha, our plan is to step up our efforts to make enough kombucha so that we don’t have to buy much of it in the future.  Even if we don’t get in other fermented foods, we do have kombucha daily. I have had a hard time getting my son to enjoy fermented foods, but he loves kombucha and also lacto-fermented salsa. He will eat home-made yogurt, but not often. It is for this reason that I’ve really had to make certain we have this beverage on hand ALWAYS.

The following are some of our other basic foods we usually have around:

Sourdough or sprouted grain breads - I am finally off GAPS, so I can eat fermented or soaked grains occasionally. My husband and son still eat them more than I do. We normally try not to eat grains except once a week or so. When we do, we buy and BigWood locally-made, organic long-fermented sourdough bread. I haven’t yet started baking my own breads, but my goal is to do this during the new year. Silver Hills breads are mostly organic and are all sprouted. Most of their breads do not contain soy, and their ingredients are very basic and varied – as in, they do offer a nice variety of breads with different grains. Sometimes we use Ezekiel sprouted flour tortillas, but we don’t use them more than a few times a year due to their soy content. I’ve also heard that Ezekiel is now using wheat gluten in their products, and that it is not labeled. Grains do contribute greatly to inflammation, candida or yeast overgrowth in the body, weight problems, auto-immune disorders, and other health issues. Read why grains and wheat in particular might not be the best choice for your health.

Sprouted flour - we use To Your Health sprouted flour. I keep it in my freezer and use it as I need for baking, pancakes, and various other recipes.

Germinated brown rice - we use DHC germinated brown rice. According to Elements4Health, “Pre-germinated rice (PR) is an emerging health food whereby brown rice is soaked in warm water prior to cooking; the warm bath induces germination, or sprouting, which stimulates rice enzymes to produce more nutrients. One such nutrient is the important brain chemical GABA (PR is thus often referred to as “GABA rice”), and animal studies have shown that a PR-rich diet can improve cognitive function. Other studies have found that PR can also act as an anti-diabetic.” Another great brand we use is Indian, organic, basmati rice is from Heavenly Farms. This rice comes out perfect every time and is easy-to-digest.

Ghee - ghee is clarified butter, which has had all the milk solids removed during the heating process, and thus is easier to digest than other dairy foods. Even those with true lactose intolerance or dairy issue can consume ghee without the same problems as other dairy foods may cause. There are many, many uses for ghee. You can use it just like butter. We use it for cooking meats, fish, poultry, eggs, popcorn, vegetables, in soups and stews, and on bread. We use Pure Indian FoodsPurity Farms, and Ancient Organics - all from grassfed cows and certified organic.

Raw cheese - some years ago we used to buy a lot of Organic Valley cheeses.  Over a year ago I discovered that Organic Valley uses practices I don’t like such as ultra-high temperature pasteurization on their products, have made a requirement that none of their farmers can sell raw milk to their customers, and apparently the cheeses they sell with the “raw” label are not actually raw.  I have read that they are heated up to at least 160 degrees fahrenheit. That’s not RAW!  They have also required that their farmers are not allowed to sell raw milk to any of their own customers, and I don’t want to support a company that places such a low value on real food and being honest.

Unfortunately, there isn’t really any raw cheese locally here in Boise where I live. I have considered making it, but I don’t usually have enough raw milk leftover to make cheese as it usually all gets drank around here. Last year I bought some raw cheeses from U.S. Wellness Meats to try them.

I would often also point out that if you bought two of these packages, equaling one pound of cheese, it was comparable in price and sometimes lower than most 1 pound packages of Tillamook cheese, which is good quality and supposedly from grass-fed cows, but is not raw. We also occasionally buy cheese from Ballard Farms in Gooding, Idaho. It’s a local cheese from cows that are on pasture at least some of the time, and they don’t use any hormones in their milk. However, their cheese is more expensive so I try to buy it less often.

Grass-fed beef and steak - We buy all locally-raised, 100 percent grass-fed beef. There are various farmers from which I buy - Wilsey Ranch in Marsing, ID, Malheur River Meats in Vale, OR, and Matthew’s All Natural Meats in Weiser, ID. For more information about the difference between humanely raised, grass-fed meats, read The Grassfed Meat Challenge: Busting Myths About Meat.

Raw milk - also from a small, private local family farm in Nampa, ID. I make weekly batches of yogurt and kefir with our milk. The results were very satisfactory! Read more about why raw milk has superior health benefits to store-bought and pasteurized.

Chickens and eggs from pasture-raised environments - we have been buying chickens from Matthew’s All Natural Meats in Weiser, ID and eggs from Turkey Ridge Farms from Payette, Idaho. These chickens and eggs are really fantastic. The chickens are a bit expensive, but as I reported in my post about real food not necessarily being more expensive, I can get 3 to 4 meals out of one chicken. Most of the name-brand eggs in our health food store are from factory “organic” and factory “free-range” sources, which I won’t buy. And they cost anywhere from $4 – 5 per dozen. Read about why I’ll take my local, bright yellow-yolked pasture-raised ones, for $4.00 a dozen, thank you very much!

Bones from animals and birds on pasture - I buy beef bones, ox-tails, marrow bones, and osso buco (Italian for “‘bone with a hole”) from my local farmers. I recently bought a large batch of them and put them in my freezer. Since I’m on GAPS, I eat bone broth every day. Bones are an incredibly economic way to get a lot of nutrition for very little.

I also make chicken stock once a week with the carcass from a whole chicken which I prepare for our family. After I cook the chicken, I immediately place the carcass into my stockpot on the stove to start broth. I always allow my bones to soak for an hour or so (longer if frozen) in filtered water and a couple of splashes of apple cider vinegar to help draw out more of the minerals from the bones. Then I put the heat up to boil and turn down to simmer. I’ve also started making stock with chicken feet, and the stock is super delicious and wonderful. It’s full of collagen which strengthens our bones and supports our skin tone and quality. It’s also noted for being very effective at diminishing cellulite!

I cook beef bones for at least three days, sometimes longer. Chicken bones I will cook for about 24 hours and then if I haven’t used all the broth, I put it in the refrigerator or freezer. Here’s an informative post about the benefits of bone broth. The gelatin effect you will notice after you have refrigerated your stock – especially after making it with chicken feet – is very effective for healing gut issues and resolving auto-immune responses such as allergies caused by conditions like leaky gut.

Stock is an incredibly versatile and nutritious food, and we use it for many things – sauces, marinades, soups, stews, casseroles, chili, stroganoff, and I often add it to leftover meats and vegetables to make them moist and to give some warmth for lunch the next day. My son frequently gets this for lunch sent to school in a thermos.

I have tried making fish stock twice, once with a grouper head and once with a snapper head. I found that both were just as fishy as the other and were not palatable to me for sipping straight. However, these stocks are fantastic for using in fisherman’s stews, clam chowder, or other seafood stews/soups.

Wild-caught tuna and salmon - I have bought Vital Choice canned sustainable tuna once to try it. It’s the best canned tuna I’ve ever eaten! As our financial situation has still remained tight, I won’t be buying more tuna for the time being. But I do purchase wild Alaskan salmon from various butcher counters in stores locally.

Of course now with all the events surrounding the approval of GE salmon, it’s anyone’s guess as to whether the future of salmon will be safe.

My son loves tuna fish, so I really want to give him the best quality available. We also love salmon, but this time of year there isn’t much available that is fresh or wild caught in our area…but we recently scored some at a great price from the health food store and had it for dinner last week. Then we made fantastic salmon omelets for breakfast the following day. I do buy Wild Planet tuna from the health food store from time-to-time.  Their fish is sustainably-caught, has low levels of mercury and high Omega 3 content.

The following are kitchen appliances and tools I’d never be without:

Food dehydrator - this is one of my first purchases that has enabled me to graduate to the next step of preparing traditional foods. We bought ours in December last year from Cultures for Health. It’s an Excalibur and I am very pleased with it. So far we have made granola and dried fruit. I am planning to make jerky soon, and some other foods I’ve been learning about in the great recipe book I received with my appliance.

Stainless pots and pans - we have a really nice set of All-Clad stainless pans and pots we bought well over 12 years ago, and they are in great shape.

Cast iron - we have a cast iron pan, but unfortunately we let it sit out with food on it one too many times, and now the enamel has been eaten away. We still use it, but will have to wait to purchase a better one.

Crockpot - our crockpot just stopped working, but we had a Rival, and I recently found out it contains lead in it, so I’m either going to buy something else next time or keep looking until I find a lead-free brand. For broth and slow-cooked meals, I’ll continue using my stainless stock pot.

Pyrex, glass, and ceramic baking dishes - I have some of the original Pyrex baking dishes and mixing bowls from my mother (pre-1960) that I treasure and use often, plus a few ceramic baking dishes as well. I know the newer Pyrex aren’t supposed to be as good quality, so I’m grateful to have the ones I do. The glass probably isn’t as safe, but they will have to wait to be replaced until sometime in the future when funds allow.

Mixer - I own a Kitchen Aid hand mixer which I normally only use for desserts which I make infrequently.

Cusinart Food Processor - we’ve had ours for years and it’s great for so many uses, including chopping up nuts and vegetables for culturing, slicing potatoes for breakfast and casseroles, stews, etc.

Cuisnart Stick Blender - I won this stick blender on a giveaway this past spring. I was so excited! It’s been super handy for making mayonnaise. Home-made recipe coming soon!

Omega Big Mouth Juicer I was excited to bring this addition to our kitchen, and we use it for juicing. It’s very powerful, and is easy to assemble and clean up.

Goals for the future:

I’m actually very pleased with my progress of learning about and using traditional foods in my kitchen. But, there’s still some thing I want to do. I will continue to look for bacon, hot dogs, and sausage without nitrates and other chemicals. Those have been hard to find – as well as local cheeses that are raw and without chemicals/hormones/antibiotics. Although raw is not an absolute necessity, the other requirements are and I’m going to continue to search for them. I want to start cooking with organ meats, that’s not something I’ve yet tried. I need to just do it!

My wish list would include: kitchen tools such as a grain grinder, a nice mixer (I like Bosch and Kitchen Aid), and I’d love to buy some Le Crueset cast iron as well as more ceramic or stoneware.

What are your kitchen staples? What items can’t you live without? Are there some you occasionally, but that you wouldn’t use any other alternative because you believe in the health value of what you choose over something else? What is your wish list for items you currently don’t have but wish you did? Please share!

This post is part of Kelly the Kitchen Kop’s Real Food Wednesdays Carnival. 

Activism Green Living Kids & Family Real Food Toxin Alert!

Vaccinations: A Choice or A Mandate? Part I

Have you ever wondered what ways there might be to reduce the chances of or prevent our children from developing health disorders like autism, ADHD, ADD, hormonal and nervous system disruptions, digestive and immune dysfunction?

If so, you are a member of a growing body of parents who are looking for answers to the reason for their children’s health problems, and desire to find those answers outside the scope of conventional medicine.

This topic is very controversial, and it’s true that the majority of parents choose to vaccinate their children, more or less on the schedule recommended by the mainstream medical system.

It’s also the case that you have choices to make, and those choices can affect your child’s health long-term. Before you make a choice to inject, learn about the other side of the story of vaccination and the effects it can have on your child which can last for the rest of his or her life.

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Understanding all the facts, your rights, and being informed about the consequences of vaccinating (or not), is extremely important. If you cannot be free to make an informed decision about something as important as your child’s health, then you are not able to exercise your freedoms to make choices that you should be able to make as a citizen of this country.

It’s assumed by many people that vaccination is the law and that there are no other choices or alternatives. But that perceived belief is completely untrue. Likewise, literature and information about vaccines is by and large very biased toward the viewpoint that vaccines always save lives and prevent disease. There is very little emphasis on the negatives of vaccination.

Did you know?

Gut, digestive, and immune system issues are directly related to the development of learning, developmental, social, mental, and physical abnormalities of varying kinds. Dr. Natasha Campbell McBride – a pediatric neurosurgeon – discovered through evaluating hundreds of case studies involving patients with autism, psychiatric illnesses, learning and developmental disorders that nearly all these individuals experience severe digestive problems.

The connection between poor digestive function due to unhealthy intestinal bacteria and toxicity from chemicals in undigested foods that become stored in the body’s cells. This has been found to have an adverse effect on brain chemistry. This syndrome has been called GAPS or Gut and Psychology Syndrome. Dr. McBride believes that as people continue to have children, each successive generation’s poor nutrition contributes to this syndrome and the symptoms become more acute as time goes on.

Autism is now being connected to a toxic environment in the body, specifically from the over-abundance of heavy metals which have penetrated the bloodstream through the intestinal tract and become embedded in tissues and cells. These metals enter the body in a variety of ways – as mentioned above: food, water, air, soil, and through substances such as vaccines and other drugs or medications.

Watch this informative video with Dr. Natasha Campbell-McBride and Donna Gates of Body Ecology:

For many years, vaccines have contained thiomersal, a preservative designed as an “antifungal and antiseptic agent”. Thiomersal is a substance containing mercury, and in the body is metabolized into ethylmercury. According to an article featured in 2007 in the American Journal of Independent Medicine, “Methylmercury and ethylmercury distributes to all body tissues, crossing the blood-brain barrier and the placental barrier, and ethylmercury also moves freely throughout the body.

According to medical authorities, there are no safe levels of metals such as mercury or aluminum in the body. Therefore, the statement you may hear doctors, nurses, or other medical professionals making about how the amounts of those metals found in vaccines is a “negligible” or “trace” amount is completely false.

Pharmaceuticals

Pharmaceutical companies are not without fault in their dealings with the consumer public and products they produce. Many, many drugs have been pulled from the shelves due to deaths and medical issues caused that were directly caused by taking them. Various vaccines are also now under scrutiny by the public due to problems they have caused and some have been recalled:

Gardasil (Human Papallomavirus vaccine)

H1N1 Swine Flu vaccine (United States), H1N1 Swine Flu vaccine (Canada)

Rotavirus vaccine

PedVax HIB & COMVAX

MMR vaccine (Canada)

Rabies vaccine (China)

If these vaccines and other drugs are being called into question, what assurance do we have that other drugs and vaccines are also not problematic and could cause problems?

What causes autism?

If you ask the average person, you will get a variety of answers about what is responsible for the increase of problems like autism. Some people cite toxins in our environment as one of the leading causes. Indeed, our exposure to environmental toxins has increased considerably during the last 50+ years.

In a study done in 2004, researchers examined umbilical cord blood samples of 10 infants born in August or September of that year in U.S. hospitals. The samples were screened for over 400 toxic chemicals and 287 of those were found. Of those chemicals, 180 are known to cause the development of cancer in humans or animals, 217 are toxic to the brain or nervous system, and 208 cause birth defects or abnormal development in animals.

Our food and water systems are contaminated with many of these chemicals including pesticides, herbicides, insecticides, hormones, antibiotics, and genetically-modified organisms. Our waterways, both above and underground, as well as the air and soil are also contaminated with many of these toxic chemicals.

Some health professionals report that our ability to know more about autism is due to our advanced technology and diagnostic capabilities, as well as awareness of the issue, while others believe genetic predisposition toward certain disorders or the incidence of women having children later in life are factors in autism.

But how can a rising epidemic such as autism be directly linked to genetic factors alone? Even most doctors tell patients that genetics don’t account for more than 20 percent of the cause of illness and disease. And yet autism is one of the fastest growing syndromes today. In the 70s, 1 in 10,000 children was diagnosed. That number has now increased to 1 out of 150.

Does vaccination work?

You decide.

The purpose of a vaccine is to introduce a “dead” virus that is intended to trigger the immune system to produce antibodies. But think about where the immune system resides – in the intestinal tract. Can something that is injected directly into the blood stream, and therefore intentionally by-passing the intestinal tract – actually cause the immune system to respond properly?

Catherine Diodati, M.A., author of Immunization: History, Ethics, Law and Health  (The Consumer Health Organization of Canada) states:

“Vaccinations are intended to prevent disease through low exposures to the diseases themselves. However, our immune systems respond differently to natural immunity (becoming infected by a disease naturally) and artificial immunity (becoming injected with a vaccine). Artificial immunity is temporary and doesn’t elicit a permanent immune response, which is why we have to have booster doses. However, natural infection almost always results in permanent immunity.

Vaccines bypass normal immune defenses that we use to fight diseases naturally. Vaccinations tend to stimulate only one part of the immune response and that is the antibody response, but suppress the T-cell response (cell-mediated immunity) and other aspects of the immune response. This is why we are seeing an increase in allergies and autoimmune diseases (particularly with certain vaccines like the hepatitis B vaccine). T-cell immunity is just as important if not more important than antibody, because it is the T-cells which activate other elements of the immune system, help them to mature and get rid of the infected cells. Antibodies, on the other hand, stop a virus or bacterium from penetrating a cell and producing toxins. You need both sides of the immune system working optimally, and the problem is that vaccines are imbalancing our immune systems. If you happen to have a history in your family of autoimmune disease or allergies, the vaccines will increase the imbalance. So we have to consider very carefully what we are trading off when we have vaccines. The reason we vaccinate universally is to create herd immunity. The herd immunity theory proposes that if a certain percentage within the population become immune to a disease, the whole population should be protected from an epidemic. This is based on a 1933 Baltimore study of measles. They found that when 68% of the population contracted the measles naturally and became immune, epidemics stopped. This same herd immunity theory has been applied to vaccines but we are finding that it requires an 85% to 95% vaccination rate to induce herd immunity, and often that high number is insufficient.”

She also goes on to say that vaccine schedules are altering the average age of infection. As an example, in a population of children who were coming down with pertussis (whooping cough), the average age before vaccinations was 1- 4 years. Children in this age range typically did not have trouble with this illness. After the vaccinations began, the children getting this disease were now under 1 year of age, and were also the most vulnerable due to their immaturity and underdeveloped condition. At the height of vaccination, the average age of infection was changed so that 70 percent of the population who were coming down with the disease were under 1 year of age. As you might imagine, the death rate went up.

It is important to note that most infectious diseases were on the decline during the advent of the first vaccines (1930s). This graph from the Journal of The American Medical Association shows crude infectious disease mortality rate in the United States from 1900 Through 1996.

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There isn’t much evidence that vaccines made an improvement since the inception of their use.

The efficacy rate of some vaccines is questionable as well, like the influenza vaccine; many who get injected with the vaccine come down with the flu virus.

The most effective vaccines provide roughly 40 – 60 percent effectiveness, while some have been believed to bring on the very disease they are developed to prevent.

Proponents of vaccines are fond of blaming outbreaks on those who don’t vaccinate. They say failing to vaccinate causes the loss of “herd immunity” and support their statements by referring to communities where there are outbreaks and populations of un-vaccinated people.  The reality is, there are outbreaks in populations that have been vaccinated, too.

News reports reveal the flaws in vaccines

  • Whooping cough – a report from San Diego, CA where they are experiencing the worst Whooping Cough (Pertussis) outbreak in years, dated from September 7, 2010 despite the fact that people have received vaccinations
  • Mumps outbreak – in February 2010, an outbreak of mumps occurred in New York and New Jersey amongst a population of adolescent boys in a Jewish community. 88 percent had received at least one dose of the vaccine, while 75 percent had received at least 2 doses.
  • Measles – in 2006, Boston experienced an outbreak of Measles. The cause? Suspected ineffective measles vaccines issued in the 1960s
  • Flu vaccine – discussed are the dangers and ineffectiveness of the flu vaccine
  • TB vaccine – the ineffectiveness of the TB vaccine may lead to the development of a new vaccine

As you can see, lack of disease outbreak in any given community is not necessarily proof of a vaccine’s efficacy, just as the occurrence of outbreak is not proof that non-vaccinated populations are causing the problem. To start your investigation, one of the most important things to do would be to determine how many people in that population were vaccinated and how many were not.

Ingredients in several vaccines:

DTaP (Daptacel): Aluminum Phosphate, Ammonium Sulfate, Casamino Acid, Dimethyl-beta-cyclodextrin, Formaldehyde or Formalin, Glutaraldehyde, 2-Phenoxyethanol

Formaldehyde – a known carcinogen; aluminum – a heavy metal and is especially toxic in small bodies

Heptatitis B (Recombivax): Aluminum Hydroxyphosphate Sulfate, Amino Acids, Dextrose, Formaldehyde or Formalin, Mineral Salts, Potassium Aluminum Sulfate, Soy Peptone, Yeast Protein

Again, formaldehyde and alumimum

MMR: Amino Acid, Bovine Albumin or Serum, Chick Embryo Fibroblasts, Human Serum Albumin, Gelatin, Glutamate, Neomycin, Phosphate Buffers, Sorbitol, Sucrose, Vitamins

Glutamate – MSG, which is an excitotoxin and kills brain cells!!!

Some of the diseases we are vaccinated against are not much more harmful than the common flu virus that circulates around during cold and flu seasons annually, or the risks of developing a condition where death will occur is very rare:

Hepatitis B

This is a virulent virus, but it is not airborne. It is spread through direct contact with bodily fluids. So unless you are a healthcare worker who might be exposed to the disease through physical contact, a drug user, or a prostitute, you probably don’t have to worry about contracting this disease.  That I’m aware of, absolutely no infants fall into this category. Yet infants are injected often on their first day of life with this vaccine, and multiple boosters shortly thereafter.

Mumps and Measles

Generally considered to be innocuous childhood diseases, mumps and measles seldom cause complications and death is very rare. The incidence of measles went into steady decline from about the 1920s until the vaccine was developed in 1968, and if you look at this graph you can see how the incidence pretty much leveled out and stayed the same, even after the vaccination was developed. Measles symptoms include fever, sore throat, cough, runny nose, and a red blotchy skin rash.

Mumps symptoms include fever, malaise, pain and swelling (lumps) in localized areas such as jaw or glands in neck, groin, and testicular areas lasting 7 to 10 days in duration. The disease is airborne, but requires more contact as it is the least contagious. Swelling and lumps in the areas around the jaws are common, and can be painful.

Polio

In 95 percent of confirmed cases, the disease produces no symptoms at all. In the 4 to 8 percent of cases in which there are symptoms (referred to as symptomatic polio), the illness appears in three forms:

  • a mild form called abortive polio (most people with this form of polio may not even suspect they have it because their sickness is limited to mild flu-like symptoms such as mild upper respiratory infection, diarrhea, fever, sore throat, and general malaise.
  • a more serious form associated with aseptic meningitis called nonparalytic polio (1 to 5 percent display neurological symptoms such as sensitivity to light and neck stiffness)
  • a severe, debilitating form called paralytic polio (this occurs in 0.1 to 2 percent of cases)

It’s true that when the polio vaccine was developed in the 50s, it was successful in mitigating the disease (although not completely). So the idea of vaccination is not necessarily bad. My objection is the way in which vaccinations are marketed to the public as though there is no alternative, the ingredients used are toxic and have been found to cause harm to people who are injected with them and still the medical community persists in using and defending these drugs, and the fact that nutrition and lifestyle are never offered as viable solutions to health problems and disorders by conventional medical rhetoric.

Many mainstream medical and health sources claim there is no evidence linking autism and other disorders to vaccines. However, there are various studies and reports available from reputable medical and scientific sources such as The New England Journal of Medicine and Toxicological & Environmental Chemistry. And there are multitudes of parents with sick children who report that their child wasn’t ill until receiving several vaccines in one day.

It’s also important to understand that although vaccines may not necessarily be a primary cause of autism and other disorders, they are now being considered by more medical experts as a tipping point from “normal” to “abnormal” physical and mental conditions. A child with abnormal gut flora and digestive condition exhibiting no consistent, outward signs of a disorder like autism can be catapulted into full-blown autism after being administered just one round of vaccinations.

There are an increasing number of parents who are becoming aware of the effects and consequences of vaccines, and as this movement becomes bigger and bigger, more research and empirical evidence of the effect these drugs have on health will come to light.

Please check back for Part II of Vaccinations: A Choice Or A Mandate?

Tomorrow’s post will feature and discuss:

  • An informative video from Generation Rescue, Jenny McCarthy’s resource web site for parents with children who have autism and related disorders
  • My family’s personal experience with vaccines
  • Informed consent

If you would like more information on becoming informed about vaccines and the effects they have on health, read this excellent post by Cara Faus from Health, Home, and Happiness: How We Researched Vaccines

Resources:

Age of Autism

Home First - Dr. Mayer Eisenstein, M.D., J.D., M.P.H. resource site for education and choices, and a great video discussing the absence of asthma, allergies, ADD, ADHD, or autism in 35,000+ un-vaccinated children.

Vaccine Information CenterDr. Sherry Tenpenny, D.O. web site with resource information, education, and activism

Gary Null, Your Guide to Natural Living – Vaccination: An Analysis of the Health Risks

If you are a parent who has vaccinated, why did you choose to vaccinate and what are your experiences? Do you believe your decision to vaccinate has had any adverse effects on the health of your child?

If you are a parent who has chosen not to vaccinate, what made you decide not to vaccinate and how has that decision affected your child’s health?