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Proper Preparation of Grains and Legumes

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Uploaded on Aug 26, 2011

Sarah Pope, Weston A. Price Chapter Leader and The Healthy Home Economist, discusses and demonstrates how traditional societies carefully prepared grain and legume based dishes for maximum digestibility and nutrition.

For a complete transcript, click here: http://www.westonaprice.org/beginner-...

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  1. 1

    WAPF Exhibit Training Video

  2. 2

    Junk Food Man

  3. 3

    Weston A. Price Foundation Welcome

  4. 4

    Tips For Limited Time and Limited Budget

  5. 5

    Stocks and Soups

  6. 6

    Healthy Snacks

  7. 7

    Introduction to Traditional Eating

  8. Proper Preparation of Grains and Legumes

  9. 9

    Fermented Foods and Beverages

  10. 10

    Rawesome Rally.wmv

  11. 11

    Salad Dressings and Basic Sauces

  12. 12

    Natural Sweeteners

  13. 13

    Pantry Intervention

  14. 14

    Journey Back to the Kitchen

  15. 15

    Traditional Fats and Sacred Foods

  16. 16

    Part 13 Dietary Guidelines Press Conf-Q&A Session concludes

  17. 17

    Part 12 Dietary Guidelines Press Conf-Q&A Session begins

  18. 18

    Part 11 Dietary Guidelines Press Conf-Dr. James Carlson concludes

  19. 19

    Part 10 Dietary Guidelines Press Conf-Dr. James Carlson begins

  20. 20

    Part 9 Dietary Guidelines Press Conf-Pamela Schoenfeld concludes

  21. 21

    Part 8 Dietary Guidelines Press Conf-Pamela Schoenfeld begins

  22. 22

    Part 7 Dietary Guidelines Press Conf-Peter Farnham

  23. 23

    Part 6 Dietary Guidelines Press Conf-Adele Hite concludes

  24. 24

    Part 5 Dietary Guidelines Press Conf-Adele Hite begins

  25. 25

    Part 4 Dietary Guidelines Press Conf-Morton Satin concludes

  26. 26

    Part 3 Dietary Guidelines Press Conf-Morton Satin begins

  27. 27

    Part 2 Dietary Guidelines Press Conf-Sally Fallon Morell concludes

  28. 28

    Part 1 Dietary Guidelines Press Conf--Sally Fallon Morell begins

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