Pantry Paratus Radio, Episode 018: Interview with Sarah Pope from the Healthy Home Economist

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Sarah, The Healthy Home Economist

 

Discussing the journey to health, asking the right questions, fast food & BPA

 

 

Sarah Pope, The Healthy Home Economist, spoke with us about having a healthy diet, how we can decipher through the conflicting information out there and very much more.  She is extremely engaging and informative and I could hardly believe how much information we discussed in such a short time.  The interview just flew past—I must ask her to come back again—so much to learn!

 

Healthy Home Economist

 

 

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We talk about:

 

-Asking the right questions

 

-Sarah’s background

 

-Challenging your own bias to become a better researcher

 

-Keeping up with changing information trends

 

-Small organic companies being bought out by larger business interests who adopt that label and name brands do not mean what they used to mean

 

-Does eating organic equal being healthy?

 

-Research of Dr. Weston A. Price

 

-Sacred foods and why people of the South Sea Islands would risk their lives to hunt sharks in order to provide shark liver to pregnant women and children

 

-The fat soluble “activators”

 

-Modern phenomenon of caloric plenty and being malnourished

 

-Downsides of modern medicine masking the signals from your body when it is unhappy with the modern diet

 

-Eating for convenience and pleasure vice nutrition and vitality because we can

 

-Helping your kids grow up to embrace good decisions about their food because you cannot raise them in a bubble

 

-Caroline from MyGutsy.com blogging about her journey back to health by making good decisions based on her own research at a very young age

 

-Chaya’s blog post called, “Memoirs of a kid on a modern diet

 

-Talking more about traditional foods and what they are

 

-Why the vegan diet does not last more than a generation or two

 

-Examining information and “scientific studies” based on who funded them—try comparing that with history

 

-Research of Dr. Weston A. Price, if we did not have his research from that point in time (before the proliferation of modern foods and big ag, yet having photography to document the evidence), where would we be today?  His research can never be recreated under those conditions

 

-Sarah’s involvement with the Weston A. Price Foundation (WAPF)

 

-13th Annual International Wise Traditions conference on November 9th, in Santa Clara, CA.  It already has a huge registered list of guests and great speakers lined up. 

 

-Sarah will be speaking to the chapter leaders on November 8th.





-Cooking as a means to an end for a healthy family (even if you do not like it)

 

-Shopping list from the WAPF

 

-“All Natural” does not always mean healthy, corn syrup is still “natural”

 

-How did Sarah get into making videos?  Why does she choose teach through this medium?  Who the heck wears make up in the kitchen anyways?  :o)

 

-Mom vs. Fast Food (Dumping the drive-thru)

 

-Sarah has about 73 videos out there: “If you’re looking for some approach to traditional cooking that may be has stumped you, then probably one of my videos can help you out.” 

 

-In defense of grandparents and McDonalds: It may be that grandparents remember McDonalds when the burgers were all beef and the fries were cooked in tallow

 

-Hearing the straight story from a real foodie on grains.  Are all grains the same?  When you say bread, do you mean real bread from home ground flour or white shelf stable bread in a bag on the grocery store shelf.

 

-People will feel better after getting off of junk food for a few days because you are detoxifying yourself!  But staying away from all grains forever is not a sure path to health.

 

*For the record, Ann Marie from Cheeseslave and Sarah Pope from the Healthy Home Economist (both real foodies) have said that not all grain is bad if for nothing else because of the research of Dr. Weston A. Price

 

-Some people may be better at eating grains than other people, but the human gut properly maintained can digest grains when traditionally prepared

 

-What is BPA?

 

-BPA (and its sister chemical BPS) is an estrogen-mimicking chemical compound derived from petroleum used in plastic that migrates into the body through food contact surfaces

 

-“We live in a chemical soup”

 

-Buy used stuff that has already “out gassed,” that new car smell is really formaldehyde. 

 

-Getting off the treadmill of consumerism—people who are wealthy tend to not be as healthy—this may surprise some people!

 

-What is Sarah’s favorite fat, and how does she like it prepared?

 

-Wrap up with Sarah Pope from the Healthy Home Economist

 

 

 

Links:

The Healthy Home Economist, Sarah’s awesome blog

MyGutsy.com, Caroline’s blog on the GAPS diet

Chaya’s blog post: Memoirs of a kid on a modern diet

Weston A. Price Foundation (WAPF)

13th Annual International Conference in Santa Clara, CA

Where to find your local WAPF Chapter

Videos from Sarah:

          Shopping Guide from the WAPF

          Rendering Tallow

          Mom vs. Fast Food

          Grain Grinding 101

          How to make sprouted flour

          Sprouted flour 2

          Soaking flour

          How to make ghee

         

         

         

 

 

About Chaya Foedus

Flour on the ceiling. The ugliest vintage apron collection you've ever seen. And an affinity for old-fashioned kitchen skills that center on health, preparedness, and family meal-time. I am passionate about helping people find their kitchens and then teaching them what to do once they get there.

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