Today, I had the pleasure of welcoming Tracy Thurman back into the studio, and we dove deep into a topic that’s close to my heart: the toxicity of our food system. It’s not just about what we eat; it’s about how the system is designed to keep us sick, and the power we have to change that. Tracy shared her personal journey of overcoming a severe vaccine injury through dietary changes, highlighting the transformative power of food. This conversation is a wake-up call to take control of our health and question the narratives we’ve been fed.
Food as Poison
I’ve come to realize that our food system is fundamentally toxic. The companies we’ve trusted to provide safe food have been knowingly adding harmful substances, like red dye and glyphosate, into our diets. These additives contribute to a range of health issues, from metabolic disorders to chronic illnesses. It’s a system designed to keep us sick, with pharma and hospitals ready to profit from our ailments. If you’re like me, you’re tired of this cycle and ready to take control of your health.
Tracy’s Journey to Health
Tracy shared her incredible story of healing from a vaccine injury that left her disabled for 13 years. Despite being told she would never recover, she refused to accept that fate. By changing her diet, particularly by incorporating raw milk, she experienced a dramatic improvement in her health. This journey taught her, and me, that food can either be medicine or poison. It’s a powerful reminder of the impact our dietary choices have on our well-being.
The Raw Milk Revelation
Raw milk played a crucial role in Tracy’s recovery. Despite the fear-mongering around its safety, she found it to be a powerful probiotic that helped reset her microbiome. The diversity of bacteria in raw milk, unlike the limited strains in probiotic capsules, contributed to her healing. This experience challenges the mainstream narrative and highlights the potential benefits of raw, unprocessed foods.
Key Data
The vast majority of Listeria outbreaks come from pasteurized dairy products, not raw milk.
Glyphosate, used as a desiccant on grains, is highly toxic and disrupts the gut microbiome.
The U.S. spends more on healthcare than any other nation, yet it’s primarily “sick care.”
Implications
Our food choices directly impact our health, potentially leading to chronic illnesses.
Opting out of processed foods and choosing whole, unprocessed options can improve health.
Understanding the toxicity in our food system empowers us to make healthier choices.
Recommendations
Consider incorporating raw milk into your diet for its probiotic benefits.
Opt out of processed foods and choose whole, unprocessed options.
Question the mainstream narratives about food safety and health.
Attend the upcoming food webinar to learn more about taking control of your health.
Humans are the only species that consume the mothers milk of another specie of animal. And its not about calcium or protein. Its about the american dairy association lying to us about the benefits just like all other big food companies.
I will have dairy on occassion but look to avoid it in favor of plenty of other healthier food options. If you have to have it please never drink the mainstream conventional options
A few years ago, I visited the Midwest of the USA. (The upper corner of Illinois near the Quad Cities of Iowa). While there I visited several farms that grow Soy beans and corn.
While it was fascinating and I was very impressed by the huge machines, some of which I rode in, and the massive grain augers and silos, and huge tool sheds that held perhaps millions of dollars worth of harvesters and the heads for such machines used for seeding and fertilizing and such, I left saddened.
The farmers I spoke with during those visits all use whatever the companies they buy seeds from recommend with out question or curiosity.
Glyphosate was mentioned many times in conversation. The soybeans I saw were to be dedicated with glyphosate. They do this not just to speed up dessication to avoid weather, but all to reduce the use of natural gas to run the dryers in the silos.
Good luck finding a decent papaya in Canada. Due to the shipping time, they pick them too early. Unlike bananas and avocados, they don’t ripen properly when picked early. They are nothing like what you get in Costa Rica. Half a papaya a day did wonders for me in a month in CR. But even “pura vida” CR is full of pesticides, organic food is hard to come by.
There’s so much tropical fruit I’d like to grow. A guy in Saskatchewan grows bananas in winter using passive solar. But they have sun in Saskatchewan. In the PNW we don’t get sun in winter. But it doesnt get so cold here. It would be great to have such a solarium. It would produce some expensive bananas and papayas, but at least they are pesticide free. And resilient.
I tried some raw milk from an expensive looking Amish type farm near me a few months ago, they sell their milk and eggs. I had to sign a long agreement not to sue them and buy some glass jars. It tasted great. After a couple days, the glands or whatever under my chin had swollen and become painful, something I had never experienced to that degree before
It took a while but I suspected the milk. I stopped it for a couple days and started to get better quickly. Then to test I started drinking it again and quickly got sick in a similar manner. Started taking some amoxicillin and ivm. Cleared up but changed some slight thing in me still.
I went back and gave them the jar back and got my money back. They had a trial period where you could get your money back.
They should have given a warning, it was the oddest type illness, something weird. Anybody know what it might have been?
While there is no safe levels of Glyphosate, the Obama administration allowed the levels to be significantly increased for the dessication process you noted. To my knowledge, there was zero scientific evidence on safety to support this decision, it was purely a political move that also furthers a darker agenda.
No administration afterward even looked at food safety.
Lets hope RFK gets some traction to ban this and many others.
In the mean time, start a garden. Its a great first step.
This is just my opinion, of course, based on personal experience in my area but, unfortunately, just because something is sold by the “amish” no longer means its healthy or safe. Good raw milk requires propper (clean) milking practices and healthy cows. What you experienced was likely from a cow that wasnt cleaned before milking or had mastitis… basicslly a bacterial infection of the utters.
The vast majority of the Amish have become a corporation.
I personally think using light pasteurization is ok, which can be done yourself at home. There are small home appliances that can do this as well.
One note, the US is the only country that I am aware of that even consumes cow milk beyond using cream for cooking, etc.
“Raw” cheeses are preferred globally.
Maybe this is due to lack of refridgeration in some areas… maybe tradtion in others… but it is something to note.
Also, just because a farmer is selling raw milk, even if done propperly, doesnt make it safe. Cows are shot up with tons of antibiotics and vaccines in the states because the herds are so immunologically weak and most are eating hay laced with pesticides.
The bottom line is, raw milk is probably great for you BUT get to know your source very well before buying.
As an aside, I do have a background in biology, so, there’s a hint of credibility for you.
I have experienced a personal benefit from soft French cheese from raw milk (St Agur, a mild ‘blue cheese’) which I suddenly had a craving for when I stared to develop toxic gut overgrowth (following some medical advice, c difficile); within a day I was getting better. So I am a believer in good cheese, unpasturized.
I would like to have a source of raw milk, but don’t. We were unknowing risk takers as children to have appreciated my grandparents cow’s milk, which remains a talisman of flavour
I’ve been making kefir from raw milk since May. Sometimes, I’ve had to use high quality organic but pasteurized milk when I can’t make the 50 minute drive - thank you New York for not allowing off-farm sales of raw milk. I got my grains from here, but a friend is the best source as the grains double every 2 or 3 batches.
Depending on our ancestry, some of us have consumption of fermented and not so fermented dairy in our bloodlines going back 15,000 years or more. Hence the persistence of lactase in our GI tracts as adults. Home-made kefir, yogurt and most firm cheeses have almost zero lactose in any case.
I’ve been doing a little experiment since the day before Thanksgiving. It started with 3 consecutive 24-hour dry fasts and continues with daily 14 to 18 hour dry fasts. I’ve been eating a keto diet other than occasional high-quality rice cooked using one of the methods described in Sally Fallon’s Nourishing Traditions. I also ate some organic sourdough bread over a few days. I ran out of my high-end probiotic perhaps a week or two. The only deviation I’ve experienced from perfect digestion, a clear head and excellent stamina started 24-hours after my first serving of bread and ended about 48 hours after my last. Stopping the probiotic has not had any impact. I have been having a pint of home-made kefir a day along with kimchee and raw hard cheeses daily along with occasional kombucha.
What i read is that cheese production includes heating it to just below pasteurization temperature so may destroy benefit.
I’m in canada and raw milk based cheese is permitted to be sold provided it is put through a process that heats it like i described.
The benefit I have experienced was not from domestic cheese, as it is from pooled milk, & pasteurized. The some soft fresh French cheeses have escaped this wrinkle
The heads that put the chemicals down had twelve rows of coverage with a large container at least as large as a 5 gallon pail, likely much larger as the scale was overwhelmingly large compared to the small tractors I work with.
When asked, I sidestepped hard conversations about Roundup and pesticides by saying I can’t use them because I am a beekeeper.
When my sister was very young, she had serious gut issues. Milk was a no-no. She had to drink kefir. Mom bought us all raw milk (from “Alta Dena Dairy”) so I kinda grew up on raw milk and thought nothing of it.
Of course after I was an adult, there was a War on Raw Milk…which I didn’t know about since I had moved out of the area.
Our family has been buying raw milk, yogurt, and eggs for almost a decade from the farmers I’m linking below. I became lactose intolerant so no more dairy for me but my husband still uses in smoothies regularly.
I smell some bullshit about the “war on raw milk.” The infamous war on Amos Miller doesn’t ring true for me. We buy raw milk and just about any meat you’d want from small local farmers any Sunday at the Emmaus Farmers Market. That’s in Pennsylvania, just like Amos Miller. We’re probably not more than an hours’ drive apart.
And those legal disclaimers you had to sign seem off to me. Maybe they aren’t very clean? Who knows?
