2015 IABDM Conference - Sally Fallon Morell - Vitamin D Myth

Scientific concepts / discoveries / nature phenomena mentioned

Vitamin D myths and physiology

• Myth: Adequate vitamin D is obtained just by 10 minutes of sunlight with hands/face exposed.
• Claim: Vitamin D synthesis from sunlight depends on sun angle (sunlight “directly overhead”); in the speaker’s described “part of the world,” it reliably occurs in summer at midday.
• Claim: Traditional/“primitive” populations likely relied more on food sources (rather than sunbathing at midday) for vitamin D.

Biological roles of vitamin D (as described)

• Mineral metabolism and bone formation
• Support for healthy skin
• Supports insulin production
• Enables serotonin-related processes (serotonin receptors “can’t work without vitamin D,” per speaker)
• Supports the production of the body’s own endocannabinoid system
  • The body makes cannabinoids and receptors; speaker ties this to vitamin D

---

Vitamin K2 / activator X and dental & bone effects

• Dr. Weston A. Price’s “Activator X” is asserted to be vitamin K2.

Claims about vitamin K2

• Important for facial development; deficiency sign described as underdevelopment of the middle third of the face
• Required for calcium and phosphorus deposition into bones and teeth
• Prevents calcification in arteries by directing minerals to hard tissues rather than vessels

Vitamin K in saliva

• Vitamin K in saliva is described as protecting against tooth decay, because teeth are living tissue with calcium/phosphorus turnover.

Myelin, learning, and reproduction

• Vitamin K is described as involved in myelin synthesis, supporting learning capacity, and vital for normal reproduction.

Interaction of fat-soluble vitamins (A, D, K)

• A and D provide signaling; vitamin K activates proteins
  • Speaker frames this as a “work together” relationship rather than isolated nutrients.
• Speaker also claims vitamin K (with A and D) helps prevent premature growth plate closure.

---

Animal-food sources under traditional vs confinement farming (nutrient differences)

Traditional vitamin-rich foods emphasized

• Cod liver oil, butter, lard, organ meats
• Egg yolks
• Oily fish/shellfish/fish/liver oils

Farming impact claims

• Cage-free/free-range/pastured animals (grass exposure) yield higher fat-soluble vitamins than confinement systems.
• Preliminary findings (as stated by the speaker):
  • Pastured eggs: ~8x vitamin D and 2x vitamin A vs supermarket eggs
  • Another comparison cited: ~10–13x vitamin A and 3x vitamin D
  • Butter from grass-fed cows: ~10–13x vitamin D and L (speaker wording suggests much higher vitamin D/L)
  • Lard from pastured animals: ~12x vitamin D vs conventional
  • Example test result: 1100 IU vitamin D in one tablespoon of grass-fed lard (as stated)

Clinical/health claims supported by the speaker

• Cod liver oil alone may not produce full benefits; cod liver oil + “x factor” butter oil reportedly improved:
  • Teeth remineralization
  • Bone/growth issues
  • Arthritis (ascribed to Dr. Price)

---

Fermented foods, enzymes, and microbiome symbiosis

Traditional diet claim: fermented foods provide

• Digestive enzymes
• Beneficial bacteria
• Improved digestion/strength/stamina

Microbiome paradigm shift described

• Replaces an older belief of a “sterile” human body with the idea of symbiotic relationships between humans and microorganisms.
• Speaker attributes immune function to gut-associated biofilms (claims biofilm is ~85% of immune system).
• Speaker also claims gut biofilm can produce feel-good chemicals, including cannabinoids.

Specific fermented foods mentioned

• Natto (fermented soy; high vitamin K2 described)
• Sauerkraut
• Kombucha
• Kvass

Comparative claim

• Sauerkraut is claimed (based on a study mentioned by the speaker) to contain more beneficial bacteria than probiotic pills.

---

Vitamin K2 fermentation sources

• Vitamin K formation is described as occurring via fermentation.
• Natto is cited as a key source (but “acquired taste”).
• Additional high-vitamin-K sources listed (speaker’s hierarchy):
  • Duck liver, goose liver
  • Duck/goose fat
  • Aged cheeses
  • Egg yolks, butter, chicken liver
  • Fatty meats
  • Fermented foods (e.g., sauerkraut)

---

Raw milk vs pasteurization (bioactive components & antimicrobial systems)

Core claim

• Raw milk contains multiple “redundant systems” protecting against pathogens; pasteurization/UHT damages components and reduces activity.

Bioactive systems/components described

• Lactoperoxidase enzyme system (antimicrobial activity)
• Lactoferrin (binds/steals iron from pathogens; speaker notes some pathogens “love iron”)
• Immune-factor proteins in raw milk:
  • Immunoglobulins/antibodies
  • Leukocytes, lymphocytes, macrophages
  • Speaker describes raw milk as “white blood” lacking only red blood cells
• Oligosaccharides as prebiotic food for beneficial gut bacteria
• Medium-chain fatty acids (antimicrobial; supports gut defense)
• B12 binding protein ensuring absorption of vitamin B12 and reducing harmful bacterial access
• Lactoglobulins carrying nutrients across the gut wall
• Glutathione (described as detoxification-related; claimed to be lost when whey proteins are powdered/denatured)

Claims about pasteurization effects

• Pasteurization and UHT are described as warping/distorting milk proteins, causing immune recognition and increased immune responses (allergies/asthma/immune issues per speaker).
• Speaker asserts some pasteurization harms are seen in animal experiments and epidemiology.

Disease/death comparisons asserted

• Speaker claims no deaths are attributed to raw milk, contrasting with deaths from pasteurized milk and other foods; cited examples include:
  • Pasteurized milk deaths in Massachusetts (2007): “three deaths”
  • Mentions oyster deaths and deaths from asthma
  • Claims raw milk protects against asthma, including a large European study in nearly 15,000 children (as stated)

Animal-study claims (rats)

• Pasteurized milk linked to vitamin B6 deficiency (described as a disorder resembling acrodynia) and reduced bone density/shorter bones.
• Raw milk linked to better growth, vitality, and iron absorption.
• Also describes soft-tissue calcification after pasteurization (connected to atherosclerosis).

Behavior/learning claims

• Parents observed improved children’s behavior after switching from pasteurized to raw milk.

---

Diet patterns: traditional fermented grains and preparation vs industrial processing

Traditional preparation concept

• Grains contain “preservative-like” enzyme inhibitors and phytic acid, requiring:
  • Moisture
  • Warmth
  • Slight acidity
  • Time
• Goal: reduce anti-nutrients and allow fermentation.

Example given (Cherokee bread/tortilla preparation)

• Cornmeal fermented in a corn husk for two weeks before cooking into bread/tortilla-like products, and fermented cornmeal beverages.

Industrial extrusion claim

• Breakfast cereals made by extrusion at high temperature/pressure create puffed products.
• Speaker claims extrusion warps protein structures and creates neurotoxic breakdown products that harm nerves in the gut and brain.
• Speaker references unpublished/“discovered” rat studies asserting worse outcomes for rats fed puffed/extruded cereal vs whole grain.

---

Saturated fat vs trans fat (heart disease argument)

Claims

• Don’t fear saturated fat; saturated fat supports cell membranes and mineral-related functions (speaker links to calcium delivery and bone health).
• Trans fats are said to be harmful and should be eliminated.

Paradox argument mentioned

• Multiple European countries are described as having “paradox” patterns (high/low saturated fat and heart disease rates) used to argue against the saturated-fat-heart-disease theory.

Anti-processing message

• Rancid, industrial oils in processed foods are described as damaging arteries.

---

Bone broth and dietary “healing” emphasis

• Bone broth is described as providing minerals and supporting:
  • Cartilage/collagen health
  • Digestive tract healing
  • Detoxification
• “GAPS diet” (gut-related autism/behavior addressing) described as using bone broth as a basis, including claims about dopamine regulation.

---

Raw egg and gluten/anti-gluten discussion

Egg guidance (as described)

• Avoid giving raw egg whites to babies; provide cooked yolks first.

Gluten discussion

• Speaker argues gluten isn’t inherently a universal “poison,” but becomes problematic in certain contexts, such as:
  • Poor gut development
  • Improper grain preparation
  • Early introduction in infants
  • Added gluten/vital wheat gluten in processed foods

---

Methodologies / protocols explicitly outlined (as claimed by the speaker)

Vitamin D “natural solution” approach (food-first; animal-source fats)

Increase intake of:

• Cod liver oil (vitamin A & D)
• Butter/oil from grass-fed cows (speaker ties to vitamin K2 “x factor”)

Emphasis: combine fats/foods that contain A + D + K together rather than relying on isolated vitamins.

---

Cod liver oil dosing (as stated)

• Maintenance dose: 10,000 IU A and 1,000 IU D
• Adjustments:
  • Pregnancy/lactation: double the dose
  • Recovery from illness/surgery: can go higher short-term
  • Babies/children: 5,000 A and 500 D
• Administration: mix into water/juice/cream; avoid direct spoon taste.

---

Raw milk intake plan (as stated)

• Pregnant women: 1 quart whole raw milk per day
• Babies: start with breast milk, then wean onto raw milk
  • (amount/frequency not fully specified beyond general transition)
• Dietary claim: raw milk supports immune system and gut protection; speaker warns against pasteurization.

---

Grain preparation method (anti-nutrient reduction)

• Ferment grains/grain-based foods using:
  • Moisture + warmth + slight acidity + time
• Goal: reduce anti-nutrients like phytic acid and enzyme inhibitors.

---

Researchers / sources featured (named)

• Dr. Weston A. Price (primary source credited for “Activator X” and traditional diet observations)
• Paul Stitt (mentioned as describing/uncovering unpublished rat study information related to cereal/extruded grains)
• FDA (referenced as a regulatory authority; not a researcher)

(No other individual researchers are explicitly named beyond these.)