Ancestral Health

09/01/2025

08/27/2025

08/24/2025

📌 Conventional medicine states that anemia is caused by iron deficiency. But we know more, and history also tells a different story!

Back in 1855, Dr. Theophilus Thompson (in London) cured anemia using cod liver oil, not iron. And in 1934, Whipple, Minot, and Murphy won the Nobel Prize for curing anemia (including “pernicious anemia”) using one food: beef liver.

What do cod liver oil and beef liver have in common? Both are rich in retinol (real vitamin A), which helps activate bioavailable copper, the key to regulating iron properly.

The real issue isn’t low iron. It’s that the iron you have isn’t being recycled or used efficiently, often because copper is missing or not available.

So if you’ve been told you’re anemic, but iron supplements aren’t helping, it it’s time to ask a different question.

Want to learn more about what’s really behind low iron symptoms? Please ask in the Premium Community Forum - we are here to answer your questions!

🔗 https://therootcauseprotocol.com/join-community/

We also have a low iron mini course in development!

08/24/2025

08/24/2025

From Sourdough Gal:

Does freezing sourdough bread make it healthier? Yes, yes it does.

I was skeptical too, but the science is fascinating! When you freeze bread, the starches undergo "retrogradation" - they reorganize into resistant starch, which is much harder for your body to digest.

Here's what this means for you: Lower blood sugar spikes, staying full longer, and feeding your beneficial gut bacteria. Research shows that frozen then toasted bread causes 39% less of a blood sugar spike compared to fresh bread. Instead of getting that quick sugar rush and crash, the energy releases more slowly. Plus, resistant starch travels to your colon where it feeds beneficial microbes and acts more like fiber.

The magic combo? Freeze + thaw + toast for maximum benefits! Each step helps, but doing all three gives you the biggest difference.

Sourdough is even better for this because it already has more resistant starch than regular bread. The natural acids in sourdough slow carb absorption, fermentation makes it easier to digest, and more nutrients are available due to lower phytic acid levels. So you're basically stacking health benefits.

Important caveat: This works best with homemade or bakery bread. Store-bought commercial bread with all those additives doesn't get the same benefits because the preservatives seem to block the starch transformation that creates resistant starch.

How to do it: Slice before freezing, wait at least 3 days for the resistant starch to really form, then thaw and toast. Your blood sugar and gut bacteria will thank you!

Sources for this article:
Science Alert: "Does freezing bread make it any healthier for you? An expert explains"
Hum Nutrition blog on resistant starch
PubMed study # 17426743 on glycemic response to frozen/toasted bread
The Conversation: "TikTok users claim freezing bread can make it healthier – here's what the science actually says"
Nature article #1602746 on bread freezing effects
PMC study # PMC10987757 on sourdough resistant starch
NCBI study # PMC7200449 on sourdough sugar release
Gowing Life article on bread freezing benefits

08/24/2025

And they are healthy and not obese