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The Oiling of America: How the Vegetable Oil Industry Demonized Nutritious Animal Fats and Destroyed the American Food Supply
by: Sally Fallon Morell
Friday, September 27, 2019
DVD begins at 6:00 PM
(we will be showing a 1 hour version of the normally 2 hour DVD)
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
Description:
The Oiling of America is a great introduction to how doctors, the media and “the diet dictocracts” got hoodwinked into doing the vegetable oil industry’s bidding, and why we, in the Weston Price Foundation, don’t fear animal fats. Bring a guest, or better yet, your doctor!
For fifty years, big business, government agencies and medical organizations have campaigned deceptively against animal fats, meat, eggs, butter and other nutritious, traditional foods, leading to huge profits from the sale of toxic margarine, shortenings and liquid vegetable oils, and the foods that contain them. Scientific data contradicting current anti-animal fat public health policy was suppressed and censored for many years. Dr. Enig and Sally Fallon now tell you the truth about how that happened.The Oiling of America will open your eyes to fraud and deception behind the lipid hypothesis of heart disease. Topics include:
- How scientists cheat in scientific studies
- Why cholesterol is not the cause of heart disease
- The dangers of cholesterol-lowering diets and drugs
- Why trans fatty acids and liquid vegetable oils are so dangerous to human health
Sally Fallon Morell is founding president of the Weston A. Price Foundation and founder of A Campaign for Real Milk. Mrs. Fallon Morell lectures extensively around the world on issues of health and nutrition. She is a prolific writer of numerous articles and books and serves as editor of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. In 1996, Mrs. Fallon Morell published the best-selling Nourishing Traditions (with Mary G. Enig, PhD), the cookbook that launched her career in alternative health. Visit her website at www.newtrendspublishing.com.
Cost: Free (Donations requested)
Donations of any amounts to the Eugene Chapter, Weston A. Price Foundation are appreciated.
$5-10 suggested for those who can afford it, and $1-4 for low-income.
(Please also volunteer to help the Eugene Chapter).
Want to see the DVD, but can’t attend?
Purchase your own copy from New Trends Publishing: The Oiling of America DVD 2 hours, US $24.95
Friday, September 13, 2019
6:00 – 8:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
Topic: The Benefits of Dietary Cholesterol
In our modern world, cholesterol has become almost a swear word. Thanks to the promoters of the diet-heart hypothesis, everybody “knows” that cholesterol is “evil” and has to be fought at every turn. If you believe the popular media, you would think that there is simply no level of cholesterol low enough. Americans have been told to avoid eggs, cream and other high cholesterol foods in effort to lower their cholesterol.
The truth is that we humans cannot live without cholesterol. Come see why high cholesterol foods belong in your diet.
This is part of our introductory series. Please bring a guest!
For more information:
What to bring?
Anything from Nourishing Traditions, the Healthy 4 Life booklet or Recipes of the Week would be wonderful. A simple homemade meal made from scratch using natural fats is always a great contribution.
Some examples include: a roasted chicken or other meat, meat and vegetable casserole, a dish made with soaked grains, soup using homemade bone broth, pastured egg quiche or other egg dish, organic salad with homemade dressing, steamed or roasted vegetables with butter or cream sauce, fermented vegetables, fresh or cooked fruit with raw whipped cream. If you come to the potlucks regularly, please try to bring a dish from a different category every so often.
Bring enough to share with everyone and be sure to include some traditional fats!
Children and guests welcome. Please bring dishes and serving utensils for your dish. Thanks!
For more information see: Potlucks
Friday, August 9, 2019
6:00 – 8:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
Topic: The Benefits of Saturated Fats
In contrast to the modern low-fat fad diet proponents, we encourage the use of animal fats and tropical oils. Traditional people valued fat and went to great expense to insure that they had enough of it. Butter, lard, tallow, coconut oil, palm oil, olive oil, are all wonderful fats and oils to include in the diet. Small amounts of cold-pressed flax or other fragile polyunsaturated oils are good to include, but are needed in much smaller quantities than the stable saturated and monounsaturated fats. Fat content of traditional diets ranged from 30% to 80% of calories, but only a small percentage was from polyunsaturated oils. Most fat in traditional diets was the saturated and monounsaturated fats from animals and tropical oils. All natural fats and oils contain a mix of saturated, monounsaturated and polyunsaturated.
We will discuss where, why and how to include saturated fats in your traditional diet. This is part of our introductory series. Please bring a guest!
For more information:
What to bring?
Anything from Nourishing Traditions, the Healthy 4 Life booklet or Recipes of the Week would be wonderful. A simple homemade meal made from scratch using natural fats is always a great contribution.
Some examples include: a roasted chicken or other meat, meat and vegetable casserole, a dish made with soaked grains, soup using homemade bone broth, pastured egg quiche or other egg dish, organic salad with homemade dressing, steamed or roasted vegetables with butter or cream sauce, fermented vegetables, fresh or cooked fruit with raw whipped cream. If you come to the potlucks regularly, please try to bring a dish from a different category every so often.
Bring enough to share with everyone and be sure to include some traditional fats!
Children and guests welcome. Please bring dishes and serving utensils for your dish. Thanks!
For more information see: Potlucks
Date:
Wednesday, July 24, 2019
6:00 PM
Details:
Come and eat free keto desserts with us! Make the simplest, quickest fat bomb, or go straight advanced fat bombing. Keep it simple or get fancy with cacao nibs, shredded coconut, and more! Learn to alter any fat bomb recipe or create your own. Then go to the next level with the most creative, unique keto dessert we’ve tried – decaf coffee pudding! Free Samples.
Presented by: Aurora and Brian Gerber
Aurora and Brian Gerber have loved cooking all their adult lives. They have been cooking all their meals from scratch according to Weston Price principles for three years. Treating SIBO and parasites, they have been on many healing diets together including the candida diet, the low FODMAP diet, the GAPS diet, and finally keto. Brian and Aurora have been on keto for one year.
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
For more information see:
Introduction to the work of Dr. Price and Discussion of the Underlying Characteristics of Healthy Traditional Diets
Presenter: Sally Fallon Morell, MA
If you haven’t heard Sally speak before this is the one DVD to come see!
Friday, November 23, 2018
DVD begins at 6:30 6:00 PM
Natural Grocers has us down for 6:00, so we are changing the start time to match.
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
Description:
Animal fats, properly prepared whole grains, enzyme-enriched foods and nourishing bone broths kept our ancestors healthy. Sally Fallon Morell, author of Nourishing Traditions, explains why these are vital factors for maintaining good health today. Beginning with a presentation of Dr. Weston Price’s unforgettable photographs of healthy traditional peoples, Ms. Fallon Morell explains the underlying factors in a variety of traditional diets, which conferred beauty, strength and complete freedom from disease on so-called primitive populations. Then she presents a step-by-step plan to put nourishing traditional foods that your family will actually eat back into your diet, including easy breakfast cereals, soups, sauces, snack foods, high-enzyme condiments and soft drinks that are actually good for you.
This DVD is highly recommended for anyone new to the teachings of the Weston Price Foundation. Please invite your health professionals to attend. It makes an excellent introduction to all the other conference speakers.
Learn about:
- Butter, the number one health food;
- The vital role of high-cholesterol foods;
- Why lowfat and vegan diets don’t work;
- The amazing powers of raw whole milk from pasture-fed cows;
- The dangers of modern soy foods and soy infant formula;
- The conspiracy to promote vegetable oils and hydrogenated fats;
- Foods that help babies grow up smart and strong;
- Old-fashioned foods that give limitless energy and vibrant health; and,
- The unfortunate consequences of modern farming methods.
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Cost: Free (Donations requested)
Donations of any amounts to the Eugene Chapter, Weston A. Price Foundation are appreciated.
$5-10 suggested for those who can afford it, and $1-4 for low-income.
(Please also volunteer to help the Eugene Chapter).
Want to see the DVD, but can’t attend?
Purchase your own copy from Fleetwood Onsite Recording:
29661 – Nourishing Traditional Diets – Characteristics of Healthy Diets, Know Your Fats, How to Change Your Diet for the Better $55.00
Purchased video includes all three parts:
- Part I: Introduction to the work of Dr. Price and discussion of the underlying characteristics of healthy traditional diets.
- Part II: Fats and oils in traditional diets. Learn about the basics of lipid biochemistry and how to choose good fats and avoid the bad.
- Part III: How to change your diet for the better.
Format: MP4 Video file download
Includes: Audio & Slides
Date:
Wednesday, October 17, 2018
6:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
Topic:
Protein? Fat? Carbohydrates?
In this meeting we will delve into the subject of calculating macros. We will look at the questions: How much protein, fat and carbohydrate does it take to reach my target macros? What does that food look like in the real world? How do I make natural whole food meals based around these numbers? We will discuss methods of measuring carefully and also tips for “eyeballing” amounts.
by Becca Griffith
New Speaker
Friday, September 28, 2018
DVD begins at 6:30 PM
Please come around 6:15
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
Description:
Ready to incorporate more nourishing animal fats from pastured animals? Becca has rendered thousands of pounds of fat from animals in a variety of ways. When you find out how easy it is to do and the benefits it offers, you’ll be begging your farmers to save some of the extras for you! You’ll learn the most efficient ways to render the most fat along with the edible and non-edible uses that each kind of fat provides!
Becca Griffith is a longtime food educator, foraging enthusiast, experimenter and food and history tour guide in the Twin Cities. She also serves as a WAPF co-chapter leader in the Minneapolis/St. Paul area.
Becca first discovered her zeal for the time-honored cooking practices when confronting her own health challenges in college. Growing up, she had a complicated relationship with the ‘F-words’, but now wholeheartedly embraces Foods, Fat and Foraging. Through her ongoing food adventures, Becca has created her own quirky, but memorable, methods to share with others when using the bounty of nourishment surrounding them!
Cost: Free (Donations requested)
Donations of any amounts to the Eugene Chapter, Weston A. Price Foundation are appreciated.
$5-10 suggested for those who can afford it, and $1-4 for low-income.
(Please also volunteer to help the Eugene Chapter).
For more info about fats:
I just posted this to the Eugene Chapter Instagram account.
 French fries cooking in grass-fed beef tallow I made real French fries using grass-fed beef tallow!
My son says they taste as good as restaurant food. I’ve read that McD cooked their French fries in tallow until 1983, and that is what made them taste so good. In the 1980s everyone was convinced that animal fats were the source of all dietary evil and restaurants moved away from these traditional fats in favor of cheap industrial oils. Now that the problems with the industrial oils is coming to light I hope to see a move back to traditional fats and oils.
Here are some articles you might enjoy:
Community Food Preparation Event
Saturday, February 27, 2010
1:30 to 3:30 PM
Location:
At the home of Dr. Teri Sue Wright, DVM
2919 McKendrick St.
(in south Eugene)
Directions:
“South Chambers straight through the 28th St intersection (blinking light). Take a right onto McLean (3rd street passed that intersection). Take the 1st right on McKendrick. My house is about 8 houses down (1/2 way) on the right. A large telephone pole marks the top of my driveway. Tan house w/ black trim and red doors; the house sets down off the road. Feel free to park in the driveway, OK to park on the right side of the driveway a little ways onto the grass.”
Phone:
Teri Sue’s number is 541-343-5028
About This Event:
This is a BYOJ party (Bring Your Own Jars).
I first proposed the idea of the “Community Food Preparation Event ” in the August ’09 Newsletter. Teri Sue has volunteered her home, and a whole bunch of fat for this event.
I don’t know if a “Fat Rendering Party” is a traditional event, but it sounds like something you would be more likely to hear about happening in pioneer days than in modern America. This is not a class so much as a get-together and an opportunity to prepare food in the company of other like-minded people. Experience hands-on participation and discussion about rendering beef, lamb and pork fat into useful lard and tallow.
Children and Guests are Welcome:
This is a child-friendly home. Teri Sue has toys and DVDs for young children.
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