This was an easy transition for us because we already ate almost exclusively home-cooked meals and no refined sugar. The book places special emphasis on the feeding of babies and children to ensure optimal development during their crucial growing years. Modern technocrats have found lots of ways to ruin our food—like rapid heating of milk to 160 or even 230 degrees, zapping with microwaves, irradiating with radioactive materials, spray drying at high temperatures, extruding at high temperatures and pressures and embalming with sugar. As a child I lived in the city, playing outside, watching a lot of tv and chasing down the ice cream truck until my dad remarried when I was 8 and we moved to a small farm. Then rumbles on into telling you that packaged, prepared food is bad for you, you're gonna die of malnutrition.

Nourishing Traditions by Sally Fallon and Mary Enig Nourishing Traditions by Sally Fallon and Mary Enig

They also provide tips for weight loss, including eating meals at regular times, eating slowly, and avoiding snacking between meals. All-in-all, Fallon did not convince me to do anything other than continue to eat un-processed foods. The book explains the differences between volume, weight and number with clear terms and examples that I’m sure kids will pick right up as parents read these pages with them. It ran me off how it takes 24 hours just to prep for cookies (soak nuts 7 hrs, dehydrate them 15+ hours)!

It's a good overview of a lot of the same information you see in books like Good Calories Bad Calories, albeit from a different perspective, and it's not so rigorously scientific.

The Nourishing Traditions Cookbook for Children: Teaching

Once you open your eyes to the longer timeline of people and food, you can begin to see where our modern foods come from and all the compromises we have made. Such a misinformed review only undermines the astonishing scope of this book; it is evident that this reviewer has not any viable credentials to back up what amounts to a series of laughably feeble reasoning points. I found this book most valuable as an opening to thinking differently about food - and that there is a reason that much popular and media endorsed nutrition is so confusing and contradictory - it is based in political, fad, or agenda thinking rather than biological history - and the absolute flood of processed and manufactured food into our diets and the resulting explosion of health problems has everyone scrambling to come up with answers that don't offend anyone or any industries that might be implicated - or challenge too far the 'everybody says' or 'everybody knows' syndrome.My step-mom made us eat liver (organs) and lacto-fermented foods like sauerkraut and pickled veggies. Book and although I still think it's good, I would advise people to go cautiously as the amount of animal produce and fat does not suit everyone. Extrusion processing destroys many valuable nutrients in grains, cause fragile oils to become rancid, and renders certain proteins toxic. Before we talk about the cooking chapters, let’s review the introduction, kitchen tools and measuring guide sections that start the book off on the right foot.

Nourishing Traditions: Book Of Cooking And Diet Loss

As with almost any cookbook of this length (7x10, 12 and 10 point font, no photos, nearly 700 pages), the recipes are hit or miss, although there are a higher proportion of winners than one might expect. Raw milk is the fastest growing agricultural product in the US; this growth has been largely stimulated by the information provided at realmilk. It is true that the authors do not encourage veganism or even vegetarianism - and this reviewer seems to take issue with this particular subject rather than the point of the whole book which has much to offer. These days, people are focused on high-frequency radiation from wireless Internet technology, but strong magnetic fields are also a problem and are actually harder to shield.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. It added another dimension to my cooking (almost literally--it was like moving from Flatland to Sphereland). So far the effects of eating this way include: no more hair loss for Tom, beautiful skin for me, overall feeling happier, no desire to eat sugar or drink alcohol (I am convinced that those cravings are actually cravings for lacto-fermented beverages and things since now I will literally be having a bad day and crave my homemade root beer or kombucha).

Nourishing Traditions: Book Of Cooking And Diet Loss Nourishing Traditions: Book Of Cooking And Diet Loss

Eisenbart adds illustrations for every equivalent, as well as every principle, such as the importance of evaluating measured liquids at eye level for accuracy. Some of the recipes are intriguing and I understand the value of meal planning but doing so at this level is ridiculous, I must say. This book begins with 80 pages of single space size 10 font INFORMATION-- about how the USDA, the American Cancer Association, and your pediatritian are all part of a sinister alliance to give you cancer, heart disease, cavities, and arthritis, and about the vast conspiracy of misinformation in the health and food world, and more detailed chemical analysis of the foods you should and shouldn't eat than I've ever read before. She explains how modern marketing and share holder profits drive the huge food manufacturing interests and not the Consumers' health and well being .

So, as another review said, this is more textbook than cookbook so I have a feeling I will be reading this forever.