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Seasonal Variations In Butter-Fat Vitamins and Their Relation to Seasonal Morbidity, Including Dental Caries and Disturbed Calcification

The Journal of The American Dental Association Volume XVII Pages 850 - 873 May 1930
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Butter Vitamin E and the X Factor of Doctor Price

Lee Foundation For Nutritional Research
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Speech Milk Butter Pesticides Herbicides

Speech Oklahoma City 1949
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Why Is Oleomargarine Inferior to Butter

Author: Lee, Royal Citation: Lee Foundation
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The Case for Butter

The use of butter for human nutrition and the processing of milk into cream and then butter is as old as the keeping of cattle as domestic animals. The quality of the butter depends on the quality of the cream and its proper fermentation. The quality of our cream depends on the quality of the milk...
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Human Diet Series What do Traditional Peoples Really Eat? Merrie Olde England

Animal foods of every description; various sorts of puddings; seafood for fast days; dairy products; soups formed the mainstay of peasant diet; grains: rye, barley and oats, made into coarse gruels or cakes. Wheat was used for bread-making. White bread made from refined flour was available since...
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Butter vs Fat Substitutes

/*-->*/   Health and Healing Wisdom Journal Article  © Copyright Price-Pottenger Nutrition Foundation®  All Rights Reserved Worldwide  www.ppnf.org    Butter Versus Fat Substitutes  From Consumer Nutrition Institute  Winter 1998: Volume 22 #4    [“Health Vectors”]  Changes in consumer habits...
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The Dynamite in Popcorn

Sometimes a food has been with us so long and has become so familiar to us that we lose sight of its wonderful, hidden values, or, perhaps, we place it too much in the category of a treat, when we should be considering its importance in nutrition. So, it is with popcorn whose exploded butterfly...
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Recipe: Vitamin C Apple Butter

/*-->*/   Health and Healing Wisdom Journal Article  © Copyright Price-Pottenger Nutrition Foundation®  All Rights Reserved Worldwide  www.ppnf.org    Recipe: Vitamin C Apple Butter  By Pat Connolly, PPNF Curator  Winter 2006: Volume 30 #4    [From The PPNF Kitchen]  Add to each cup of apple...
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Is It Time for an Oil Change?

The production of margarine was the result of a food shortage. During World War II, butter was scarce. Chemists experimented to find an alternative. They found that liquid vegetable oils could be turned into solid fat through a process known as hydrogenation. During this process, hydrogen gas is...

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