SPEAKER DETAILS

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JOAN TENDLER

Joan Tendler is the leader of the Weston A. Price Foundation Milwaukee Chapter. She has a master's degree in architecture and urban planning and has worked as an architect and landscape architect in New York City. Then she had children and moved back to Milwaukee, and became a foster parent and homeschooled her children. After being a vegetarian for thirty-five years, and during a stressful time, her health failed. Joan then did research that led her to the Weston A. Price Foundation and a high lysine ancestral foods diet. She now helps others regain their health with a high lysine diet. Learn more about her research.    

PRESENTATION 


HIGH LYSINE ANCESTRAL FOODS DIET 

SATURDAY, OCTOBER 22

Ancestral proteins-meat, fish, dairy and eggs-are well-known to be complete proteins. However, these protein foods are also balanced in that they’re higher in the essential amino acid lysine than in arginine, which is non-essential. In contrast, many plant foods–soy, peanuts, grains, nuts, cacao, and seeds–are higher in arginine. Arginine is very high in nitrogen, which can be inflammatory. Arginine thus worsens infections, impedes detoxification and contributes to leaky gut, cancer, anxiety and more. There is an interplay between lysine and arginine: lysine is needed to control arginine. Plus, lysine has many vital functions. So, when humans began eating grains, they had to increase the lysine and decrease the arginine by fermentation. But, today we commonly eat a high arginine diet of soy, peanuts, unfermented grains, nuts, cacao and seeds. So, Joan will explain how to get the benefits of lysine while avoiding problems of arginine with a high lysine diet.