How Body Turns Sugar into ALCOHOL-Auto Brewery Syndrome Contribution to IBS, Crohn’s-Particularly in Modern Drinks-Soda, Diet soda, White SUGAR- White FLOUR!

Sally Fallon (Weston Price research)- & Dr Tom Cowan

Nourishing Traditional Diets: The Key to Vibrant Health

How the Body turns Sugar into ALCOHOL- Causing IBS, Crohn’s – etc.(Particularly in Modern drinks – Soda,  Diet soda, white sugar & WHITE FLOUR) 

See Tom Brady!

Eat like Tom Brady for Life? Dr Thomas Cowan-Sally Fallon-Nourishing Traditions-Saying if for Years! Local Sources-Omega 3 Myths Ezekiel 38:21 Confusion in Last Battle

Sally Fallon (Weston Price research)- & Dr Tom Cowan  

Autoimmune Disease IBS -Crohn’s Disease 

The Benefits of Real Milk | Mini-lesson with Sally Fallon … › watch


Auto-brewery syndrome is a  condition that occurs when yeast in the gut produces excessive quantities of ethanol, which can cause symptoms similar to those of being drunk. 

People who have auto-brewery syndrome register abnormally high blood alcohol levels, even if they consume no alcohol.

In people with the syndrome, fermenting fungi or bacteria in the gut produce ethanol and can cause the patients to show signs of drunkenness. The condition, also known as gut fermentation syndrome, can occur in otherwise healthy people but is more common in patients with diabetes, obesity or Crohn’s disease – IBS,.Oct 24, 2019

Man with ‘auto-brewery syndrome’ acted drunk because his stomach …

Crohn’s disease is not usually life-threatening, but it can cause severe or even fatal complications. Crohn’s is a long-term inflammatory bowel disease (IBD). It most commonly affects the ileum, which is the end section of the small intestine, and the first section of the large intestine, or colon.

Inflammatory conditions like Crohn’s disease and ulcerative colitis cause redness and ulceration that’s easily identifiable, but they also have a characteristic odor.Aug 24, 2016

The life expectancy of Crohn’s disease is not reduced by the condition as long as that person keeps their symptoms in check. Even when symptoms aren’t manifesting, someone with Crohn’s is at risk of colorectal cancer, deep vein thrombosis, or other complications.

The pain that Crohn’s patients feel tends to be crampy. It often appears in the lower right abdomen but can happen anywhere along the digestive tract.


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Eat like Tom Brady for Life? Dr Thomas Cowan-Sally Fallon-Nourishing Traditions-Saying if for Years! Local Sources-Omega 3 Myths Ezekiel 38:21 Confusion in Last Battle

Prisoners of WW 3 and Next Gen-Leprosy-Caused by GMO-Factory-Processed (Synthetic) Food-Rendering IMMUNE-CNS SYSTEMS-IMPOTENT-Churchill’s Iron Curtain Speech-

9 Billion Animals Suffer in Confinement-Ignorance in Unprecedented Proportion! Our Taste Dictates-Your Choice! You are What You Eat! Pandas in the Zoo?

Next-Gen ‘Blood Letting’-Pharma, GMO- Factory Altered Faux Foods Heat Altered Vegetable Oils Made RANCID-THE GREATEST PUBLIC HEALTH THREAT OF OUR Food-Poor Thought Transmission?

Lenten Fish Fries-MAKE HEALTHY by – Fried Fish (Fries) in Wild or Pasture-Raised Lard or Beef Tallow-Cowan GAPS-Sally Fallon! Non-Factory (FAKE) OILS & PROTEIN!! and SOURCES !


The Science of Stress, Calm-REM Sleep-How to Reset Circadian Rhythm-Dopamine Cycles-FACTORY FOODS TO AVOID-Daily-TO AVOID NEED OF MEDICARE!

Preventing Crohn’s Disease with Diet

Sally Fallon (Weston Price research 

Adopt the whole (unaltered) plant foods may help prevent Crohn’s disease through the benefits of fiber on the maintenance of intestinal barrier function and the avoidance of certain processed food additives in the Modern GMO processed food diet!

Dr Tom Cowan  

Autoimmune Disease IBS -Crohn’s Disease 


Raw cheese (from Pasture-raised dairy not pasteurized) – balanced complete food) 

Crohn’s caused by Diets centered around-ELIMINATING ALL GMO 

& Heat altered Factory foods  

& Over-milling (processed that changer the fat chemistry from Omega 3 to Inflammatory Omega 6)


Concepts to reverse – Fat Free, low fat – Best results are from eliminating ALL Factory Fat –

Excess Plant based without Pasture raised fats – leads to more cancer, mental illness  & other MODERN DISEASE-

REPLACE WITH ‘PASTURE RAISED’ FATS WITH Fat soluble fats – Vitamins A (vision), D (bone health), E (fight infection) Vitamin K (blood) 

For a complete list of Healthily Pasture Raised Fats – Debunking of Modern Myths that form the Modern Factory – fallacies 

Read more –

Nourishing Traditional Diets: The Key to Vibrant Health

Sally Fallon (Dr A Weston Price)

  • Adopt the whole (unaltered) plant foods may help prevent Crohn’s disease through the benefits of fiber on the maintenance of intestinal barrier function and the avoidance of certain processed food additives in the Modern GMO processed food diet!

Avoid dishwashing detergent left on dishes not rinsed well & dried by hand- polysorbates- 

Read More on ‘Auto Brewing’ turning Modern processed sugars to ALCOHOL- 

Auto brewery syndrome is also known as gut fermentation syndrome and endogenous ethanol fermentation. It’s sometimes called “drunkenness disease.” This rare condition makes you intoxicated — drunk — without drinking alcohol. This happens when your body turns sugary and starchy foods (carbohydrates) into alcohol.Nov 1, 2018

Auto Brewery Syndrome: Symptoms, Diagnosis, Treatment … › health › auto-brewery-syndrome

How does the human body produce alcohol?

These individuals do not drink alcohol, yet their body produces alcohol through “abnormal gut fermentation,” which basically means that their body makes alcohol out of regular food and drinks containing carbohydrates by fermenting it in the intestine with yeast or bacteria that live in that part of the body.Dec 2, 2020

Review: ‘Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats’

Jed Stuber  ·  Oct 30, 2017

About this book-

“The premise of this book is that modern food choices and preparation techniques constitute a radical change from the way man has nourished himself for thousands of years and, from the perspective of history, represent a fad that not only has severely compromised his health and vitality but may well destroy him; and the food choices and preparation techniques of healthy non-industrialized peoples should serve as the model for contemporary eating habits, even and especially during this modern technological age.”

Nutrition researchers Sally Fallon Morell and Mary Enig collaborated to produce Nourishing Traditions, a truly unique cookbook that has gone through reprintings too numerous to count and become a classic. There are now companion volumes focused on baby care, broths, fats, and teaching children to cook.

Nourishing Traditions is based on the pioneering work of Dr. Weston A. Price, who traveled the world studying remote people groups whose diets consisted of only natural and whole foods. Amazingly, in these cultures, almost all the people enjoyed superb health. Price reported that they were free of chronic disease and dental decay; they were strong, sturdy, and attractive; and they produced healthy children with ease, generation after generation.

Calling Nourishing Traditions a cookbook is like calling the Sistine Chapel “a room with a painting in it.” The book is a comprehensive resource that begins with 78 pages of introductory material explaining how modern processing and cooking methods have taken the nutrients out of our diets, and made food taste worse!

Many books and articles about nutrition vaguely assert “research shows” when making claims. 

Nourishing Traditions provides 188 references to nutrition research and medical studies that back up its claims. Fallon and Enig authoritatively demonstrate their claim that “studies too numerous to count have confirmed Dr. Price’s observations that the so-called ‘civilized diet,’ particularly the Western diet of refined carbohydrates and devitalized fats and oils,” is so malnourishing that it deserves most of the blame for the current epidemics of chronic degenerative diseases—from heart problems to diabetes to arthritis to autoimmune disorders.

The cookbook section is also impressive and well organized into sections including Mastering the Basics, Great Beginnings, The Main Course, A Catalog of Vegetables, Luncheon & Supper Foods, Grains & Legumes, Snacks & Finger Foods, Desserts, Beverages, and Tonics & Superfoods. The recipes range from simple to complex, but all have clear ingredient and preparation instructions. Alongside many recipes is important nutritional information, such as which foods help with particular health problems, how the nutrients are processed by the body, and which cultures have used each of these nourishing traditions. 

The book also explains how industrial “preservation” methods actually deaden and denature foods, and that the nourishing tradition societies almost universally used a process called lacto-fermentation to make nutrients in whole foods more available and supply the intestinal tract with health promoting enzymes and bacteria. The recipes explain how lacto-fermentation can easily be used with all the food groups including grains, milk products, vegetables, fruits, and meats.

Nourishing Traditions convincingly demonstrates that mankind has unfortunately used modern technological advances to strip out many of the nutrients in food, all in the name of progress. It warns us that we would do well to take a lesson from our ancestors and to be wiser in the way we produce, process, and prepare our foods. Nourishing Traditions is a masterpiece, well-written and organized, right down to the concluding pages, which contain indexes that help readers locate information quickly. It is a resource that every home that values health and nutrition should have, and a great gift idea for this Christmas season. 

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Neonicotinoid pesticides are linked to decline in bird biodiversity Neonicotinoid pesticides remain controversial as evidence mounts to show their detrimental impacts on important biodiversity. Documenting more evidence of their harm, a recent study in the journal Nature Sustainability found that neonicotinoid use in agricultural areas correlated with significant declines of birds. Non-grassland and non-insect-eating birds were impacted the least with a 2% reduction, but populations of grassland and insect-eating birds experienced reductions of 4% and 3% respectively…READ MORE

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The Organic Center at EcoFarm The Organic Center’s Director of Science Programs took the virtual stage at EcoFarm’s Annual Conference this year, joining a panel looking at the importance of incorporating biodiversity onto organic farms led by Jo Ann Baumgartner, the Executive Director of the Wild Farm Alliance. Other speakers included Sean Feder of CCOF and Peter Martinelli of Fresh Rush Farms. The session focused on the importance of biodiversity for organic growers, disparities in biodiversity, tools that certifiers are using to ensure that farmers are in compliance, and farmer strategies for maintaining and improving biodiversity.
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