This week we have the pleasure of hearing from Kristen Michaelis. In her own words:
“I am a rebel. I like to eat red meat. I think butter is good for me. I drink my milk raw. I avoid pre-packaged foods like the plague. I don’t believe the health claims on food labels. And, I like my food to be fresh, wholesome, and traditional.
I’m a wife, a homeschooling mother, an author and nutrition educator, and a passionate advocate for what I call “real food” — as opposed to the edible food-like substances which dominate America’s food industry today.
Influenced by the research of Sally Fallon and Mary Enig, the work of Weston A. Price, the voice of Michael Pollan, and the heart of the agrarian poet Wendell Berry, I am an empowered woman. And I’m determined.
I want to save lives.
My family’s life.
I want us to shout a collective and resounding “NO!” to the killers overrunning our society: diabetes, heart-disease, obesity, and cancer. After years of studying nutrition, I believe I know the root cause of all these diseases — the Western Diet. The fast-food obsessed, over-processed, ignorantly-prepared diet of the Average American.
Yes, I said ignorant. Despite the many millions of dollars spent on the health food industry every year, we are dying. Our information is tainted. The diet dictocrats in Washington are in the pocket of mammoth agribusinesses, and they’ve confounded and confused the American public long enough.
Have you ever heard of the research documenting how traditional people groups who transitioned to a Western diet (and subsequently got heart disease or diabetes) then returned to their traditional diets only to experience a rapid recovery?
Traditional diets have withstood the test of time, yet that knowledge is swiftly becoming scarce.
This is my meager attempt to rectify the situation.
I want to empower people to choose wholesome, healthy, traditional foods — pastured meats and dairy products, organic vegetables, soaked or sprouted grains, fermented vegetables and beverages, and bone broths.
I want to strip away the mystery and intimidation we face when we think about preparing lacto-fermented sourkraut, a fresh loaf of sprouted whole grain bread, or a glass of kombucha.
I want to give people the tools and confidence they need to radically change their diet, to rebel against the dominant food culture, to become a food renegade.”