Food journalist Sally Fallon, president of the Weston A. Price Foundation, discusses eating and preparing whole, unprocessed food and how it saves money at the cash register and reduces health care costs.

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SHOW INTRODUCTION Everyone is worried about money. They have less time because they’re working harder for less pay, and family time is a priority. So, many are resorting to quick processed foods both from restaurants or supermarkets to save time and money. But how effective is this? Processed foods are lower in nutrient density, have more damaged and artificial ingredients, more sugar, in fact they increase instead of satisfy hunger. Children are more likely to over-eat, have food allergies triggered by these empty calories, more tooth decay, they even have hormonal disruptions and precocious puberty from obesity and hormonally enhanced industrially raised animal products. How cheap is that? Processed foods, even organic ones are designed to sell more product. They have a bottom line that’s different from yours right now. I know, you’re thinking that you don’t have the time to cook, to look for affordable ingredients and ethically raised meat and poultry. AND honestly you don’t want to think about this now when you’re feeling overwhelmed. Well, I promise that if you slow down with your food preparation and reconnect with real whole foods you will feel better! It’s not that hard, it just takes learning some new principals. Join me for an interview with food activist and author Sally Fallon. Prepare to learn how to make cheaper, healthier food that saves money both at the store and at the doctors.