Healthy Fats Coalition Adds Nutritional Therapy Association To Roster of Supporters

With 15,000+ Nutrition Therapists in Holistic and Allopathic Medical Practices, NTA Joins Growing Awareness Campaign

In a major endorsement of its mission to advocate for healthy fats as an essential part of a balanced diet, the Healthy Fats Coalition today announced that the Nutritional Therapy Association (NTA) has joined the growing roster of individuals and organizations supporting the Coalition.

The HFC is a new educational initiative that reflects the marked change in how Americans think about the health benefits of healthy, minimally-processed animal fats. Its mission is simple: affirm that animal fats deserve a central place in the American diet and in the popular imagination.

The Nutritional Therapy Association believes that eating real food and respecting bio-individuality are the foundations of health. Their programs empower individuals to launch new careers and heal the world. Since 1997, the Nutritional Therapy Association has been the transformative educator of Nutritional Therapy, reconnecting people to healing foods and vibrant health. For the past 20 years, the organization has trained more than 3,000 Nutritional Therapy Practitioners™ (NTPs) and Nutritional Therapy Consultants™ (NTCs), who are now commonplace in holistic and allopathic medical practices. NTPs and NTCs are a respected source of nutritional information and sought after as practitioners, chefs, personal trainers, authors, and advisors.

The NTA is a champion of sustainable local and organic food production, ancestral wisdom, and the environment. The association’s dedicated focus: to empower individuals, families, communities, and the world to reclaim health through proper nutrition. The Nutritional Therapy Association was incorporated as a vocational nutrition school with the primary goal of training health care practitioners in the practice of Nutritional Therapy. Today, the NTA has trained thousands of NTPs and NTCs from all 50 states, several Canadian provinces, as well as Australia, Asia and Europe. In 2012, the National Association of Nutritional Professionals (NANP) included the NTA’s NTP and NTC programs in its Approved and Recommended Holistic Nutrition Education Programs. The NTA is also a Cornerstone Member of the American Nutrition Association.

“The Healthy Fats Coalition’s mission dovetails perfectly with ours,” said Rosemary Fotheringham, NTA Alumni and Affiliate Community Manager. “The NTA offers a clear alternative to the grain-based, low fat nightmare that is the official diet of modern America. Our growth is driven by an ever-expanding base of students, creating an engaged community of lifelong enthusiastic learners, energized by the knowledge of how to take control of their health. We connect them to a community and a world of likeminded practitioners. We are delighted to add our collective voice to the HFC, which is fostering an enlightened and necessary conversation about the food we eat.”

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., took the lead in organizing the HFC. The Coalition’s founding supporters include the Weston A. Price Foundation, a nonprofit, tax-exempt nutrition education initiative and nearly two dozen other individuals, companies and organizations that share its goals. The NTA was founded on the beliefs and teachings of such nutritional pioneers as Price and Dr. Francis M. Pottenger, considered two of the greatest scientific minds to research nutrition, food supplies and their effects on modern society.

“The importance of the NTA’s support for the Healthy Fats Coalition cannot be overstated,” said Ernest Miller, Coast Packing’s Corporate Chef. “The NTA’s reach is vast and its achievements in nutrition education are profound. On the role of minimally processed animal fats in the kitchen, at restaurants and at home, the HFC and the NTA are of one mind. We all recognize that the entire discussion around food, nutrition, healthy eating and balanced diets is confusing at best -- at times, the zigs and zags over what to eat and not eat can seem overwhelming – which is why education is so crucial.”

The HFC is neither a trade organization nor in the business of promoting individual products or brands. Although commercial interests are welcome to participate in the campaign, the HFC is not itself a commercial organization. Support of the HFC involves no cost or obligation among participants. The Healthy Fats Coalition asks only that supporters post the HFC badge on their websites and various social media channels, and add their voices and ideas to the ongoing conversation.

About the Nutritional Therapy Association
The Nutritional Therapy Association (www.nutritionaltherapy.com) is dedicated to empowering individuals, cultivating a tribe, and healing the world by providing nutrition education and certification programs that emphasize the importance of a properly prepared, nutrient dense, whole foods diet. We believe that eating real food and respecting bioindividuality are the foundations of health. Our online courses empower individuals to launch meaningful new careers while healing themselves, their loved ones, and becoming part of a movement that is healing the world. Visit our site to learn more about our course offerings and stop by our blog for a wealth of informative articles, recipes, and other resources.

About the Healthy Fats Coalition
The Healthy Fats Coalition (www.healthyfatscoalition.org) is a new educational initiative comprised of those who understand that healthy fats are an essential part of the American diet. The HFC’s mission to create an enlightened conversation about the food we eat, though news and editorial commentary, social media conversations, opinion surveys and more. For more information, please email info@healthyfatscoalition.org.

Healthy Fats Coalition Welcomes New Supporters From Across the Food Spectrum

United by Advocacy of Fresh Approach to Consumption of Animal Fats, Diverse Group Joins Growing Awareness Campaign

Opening its umbrella to cover an eclectic new group of supporting organizations, the Healthy Fats Coalition today welcomed to its ranks a chef, a pig farmer, a doctor, a camel milk producer and a holistic nutritionist, among others. The HFC is a new educational initiative dedicated embracing healthy fats as an essential part of a balanced diet.    

As an awareness campaign, the Healthy Fats Coalition reflects the marked change in how Americans think about the health benefits of healthy, minimally-processed animal fats. The HFC is fostering an enlightened conversation about the food we eat, through news and editorial commentary, social media conversations, opinion surveys and more. Its mission is simple: affirm that animal fats deserve a central place in the American diet and in the popular imagination.

New to the Healthy Fats Coalition: 

  • Walid Abdul-Wahab, head of Desert Farms, the first brand in the U.S. to commercialize the sale of camel’s milk, a highly nutritious whole food that packs enough nutrients to sustain a person throughout an entire day. Desert Farms’ vision is to promote the healthy dairy beverage as “the next super food.”
  • Amy Berger, MS, CNS, NTP - Founder of Tuit Nutrition and author of The Alzheimer's Antidote. After years spent doing “all the right things” to lose weight and maintain optimal health but failing to experience the expected results, Berger discovered through her research that much of what we currently believe about “healthy diets” is simply incorrect. Having learned the hard way, she has dedicated her career to showing others that vibrant health does not require starvation, deprivation, or living at the gym: “Men and women cannot live by lettuce alone. Real people need real food!” Berger has a master’s degree in Human Nutrition and is a certified Nutritional Therapy Practitioner.
  • Torie Borrelli, founder of The Vida Well, a wellness brand rooted in holistic nutrition and wholesome living. An Integrative Holistic Nutritionist natural chef, Borrelli draws on her heritage with Mexican and Italian cuisine. She works alongside naturopaths, chiropractors and doctors around the world and is committed to educating and inspiring her clients through one-on-one consultations, health assessments, food education and personalized programs that help combat leading chronic diseases. She is currently working on the first Mexican Anti-Inflammatory Cookbook focusing on high-fat foods.
  • Cassy Burnside, founder, FATCO, a paleo-friendly brand that uses tallow (beef fat) to craft simple, deeply nourishing personal care products (“Real food for your skin.”). Based in Lake Tahoe, FATCO is handcrafted using healthy fats to nourish the skin.
  • Jenni Calihan, founder of Eat the Butter, a nonprofit dedicated to encouraging mothers to buy whole, full-fat food for their families and engage in what Calihan calls “vintage eating.” She reaches out to mothers through Twitter, Facebook and her blog, and also through speaking (see TEDx, “Take Back Your Plate”). She believes real-food-more-fat eating is our best defense against chronic disease, and is committed to building a grassroots movement.
  • Amy & Thierry Farges, whose M.A.D. Foods produces compound butters, organic butter, and rendered duck fat for the specialty gourmet market. Aux Délices des Bois’ luscious, full fat Black Truffle Butter (sofi Gold, Outstanding New Product 2008) and White Truffle Butter enjoy a national reputation in retail and foodservice markets. Duck Fat, free of additives, serves both retail and industrial markets. M.A.D. Foods President Thierry Farges sources and packs butter in Pennsylvania’s Amish country. Says Farges: “The flavors of our wholesome fats are informed by our French background and delivered through 100 percent American ingredients.”
  • Brittany & Andre Hogan, founders of Nefertem Naturals, leaders in grass fed tallow skincare. Their proprietary formulas have discovered the secret to infusing the power of nature into daily routine. By combining organic plant oils and tallow from grass fed cattle, this artisan skincare company provides a unique touch to personal skincare products.
  • Lisa Howard of The Cultured Cook, author of two cookbooks -- The Big Book of Healthy Cooking Oils and Healthier Gluten-Free – and a regular contributor to magazines like Allrecipes and Eating Well. Her dishes are based on three principles: health, affordability and flair. A big part of that three-pronged focus means choosing whole grains and natural sweeteners over their refined counterparts.
  • Alphonsus (Alfie) McCaffrey, proprietor of OldFarm, in Lorrha, North Tipperary, Ireland. From his free range pig farm, McCaffrey’s has sold award-winning pork and bacon on-line directly to consumers, offering next-day delivery via a courier system. He recently switched to a “grow to order” business model, enabling consumers to order a full or half-pig for delivery when the animal is mature.
  • Sammy Pepys, founder of Fat is Our Friend, a resource dedicated to questioning today's conventional wisdom in the areas of diet and health, notably the lack of progress on tackling growing rates of type-2 diabetes, obesity and related diseases. Pepys advocates low-carb diets as a way to improve health and increase energy levels.
  • Diana Rodgers, RD, NTP of Sustainable Dish, is a "real food" nutritionist, author, and sustainability advocate who lives on a working organic farm. Rodgers is on a mission to help people regain their health by eating nutrient-dense foods. She is a staff writer for Paleo Magazine, contributes regularly to several blogs and has been published in the Los Angeles Times, The Boston Globe, Outside Magazine, and Mother Earth News. She hosts The Sustainable Dish Podcast and is a popular speaker at universities and conferences internationally on nutrition, sustainability and food policy issues.
  • Chef Ryan Ross, a private chef and consultant based in Bow, Washington, and a 2015 winner on The Food Network’s “Chopped.” A Virginia native, Ross grew up drinking green juices in her mother’s health food store and later attended the Natural Gourmet Institute in New York City. There, she mastered health-supportive cuisine and became an accredited chef.
  • Dr. Cate Shanahan, a board certified family physician and author of Deep Nutrition: Why Your Genes Need Traditional Food. Dr. Shanahan practiced in Hawaii, where she studied ethnobotany and her healthiest patients’ culinary habits. She has served as a nutrition consultant for the Los Angeles Lakers, and currently holds teaching appointments at three medical schools and practices in Newtown, Conn.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., took the lead in organizing the HFC. The Coalition’s founding supporters include the Weston A. Price Foundation, a nonprofit, tax-exempt nutrition education initiative; Bottega Americano, a popular Italian restaurant in San Diego; Fatworks, a Boulder, Colo.-based online retailer of premium traditional fats – beef tallow, lard and duck fat; Tendergrass Farms, of Floyd, Virginia, supplier of certified organic processed meat and poultry products: Elizabeth Swenson, author of The Artisan Lard Cookbook; and HeartBrand Beef/Akaushi Cattle, Flatonia, Texas, among others.

“Kudos to the Healthy Fats Coalition for shining a bright light on ‘good fats’ – substances like butter, tallow and lard -- which are neither refined nor highly processed,” said Dr. Shanahan. “Good fats are beneficial to health and digestion, and they’re a big reason why we enjoy good food. I’m pleased and proud to join with those who are likewise committed to telling a compelling, positive story about the food we eat.”

“We’re delighted to welcome these supporters to the campaign,” said Eric R. Gustafson, Coast Packing CEO. “We all agree that natural animal fats have been demonized for too long, and that the HFC exists to remind everyone that animal fats are a big part of today’s dynamic food culture.”

“Minimally processed animal fats belong in the kitchen, at restaurants and at home,” said Ernie Miller, Coast Packing’s Corporate Chef. “The HFC recognizes that the entire discussion around food, nutrition, healthy eating and balanced diets is confusing at best -- at times, the zigs and zags over what to eat and not eat can seem overwhelming – which is why education is so crucial. “ To help fulfill the campaign’s mission to inform, the HFC website includes a Resources page – a one-stop repository of the latest books, research studies, videos, news articles, public and trade events.

HFC is not a trade organization or in the business of promoting individual products or brands. Although commercial interests are welcome to participate in the campaign, the HFC is not itself a commercial organization. Support of the HFC involves no cost or obligation among participants. The Healthy Fats Coalition asks only that supporters post the HFC badge on their websites and various social media channels, and add their voices and ideas to the ongoing conversation.

Celebrate (Unofficial) National Beef Tallow Day With the Healthy Fats Coalition on July 13

Jumping the gun by a full year, the Healthy Fats Coalition today announced the establishment of National Beef Tallow Day, effective July 13, 2018.  

Timed to coincide with National French Fry Day – also observed on July 13 -- National Beef Tallow Day is a celebration of a traditional healthy animal fat, pure beef tallow shortening, that is now enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens.  National Beef Tallow Day will be observed in the U.S. and Canada, and will be listed in the next edition of Chase’s Calendar of Events.

“The time is right for National Beef Tallow Day,” said Ernest Miller, Corporate Chef for Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S. and principal organizer of the HFC.  “Artificial trans fats are out, and minimally processed animal fats like beef tallow -- for superior French fries and a host of other cooking and frying applications – are making a comeback. The color, texture and flavor that beef tallow imparts make it a vastly superior alternative to heavily processed, industrially produced substitutes.  Minimally processed animal fats belong in the kitchen, at restaurants and at home.  On ‘Unofficial’ National Beef Tallow Day, taste the difference yourself!”