Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

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Nourishing Traditions is based on the work and travels of Weston A. Price, a dentist in the early 1930's who wondered why teeth on his young patients were getting so bad, (among other things) but not of their parents. The dichotomy of this was so relevant, it inspired Dr. Price to find out why. The Nourishing Traditions Cookbook for Children is a beautifully illustrated picture book, healthy recipe cookbook and traditional food adventure guide all in one. Parents and teachers who have been frustrated working around the canned foods, microwaves, nutritionally poor recipes, and sugar-laden treats in other kids’ cookbooks will be thrilled to use this book instead. I was first given this book by an herbalist friend of mine who endorsed its content and position ondiet, but warned me about Sally Fallon's "spit-and-vinegar" approach to food choices and social change. No doubt--Nourishing Traditions absolutely lives up to its subtitle in Sally Fallon's direct, no-nonsense critique of prevailing nutritional values and investigation of the vagaries of processed foods. This book is both a bible of useful recipes and an argument for a considered, holistic relationship to food and diet that are incredibly valuable.

About - Nourishing Traditions About - Nourishing Traditions

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. I exaggerate. But not much. She represents most of what I love and hate about the holistic health movement(s), and as a result, I think that her book is important reading for all of us. So I rely on my common sense and my powers of observation of myself and those around me - of what effects I see or feel with different dietary variables and what kind of diet I provide myself and my family. I read a lot of information from a lot of sources to see what is out there - and try to find the common sense, and for things that are less intuitive, I try them and see -

A Thumbs Up Book Review

Sally is also the author of Eat Fat Lose Fat (Penguin, Hudson Street Press, 2005), co-authored with Dr. Mary Enig and Nourishing Broth (Grand Central, 2014), co-authored with Kaayla T. Daniel, PhD, CCN. If you're a gourmand, her most unusual recipes are certainly the reason to buy this book. She provides excellent step-by-step instructions for daunting projects like sourdough, sauerkraut, kimchi, various chutneys, and raw meat appetizers. She also includes recipes for obscure and old-fashioned dishes and drinks like small beer, liver and onions, and Yorkshire pudding. She does not always do justice to non-European dishes; sometimes it's her fear of heavy flavoring, and sometimes she just seems to miss the point. Most importantly, though, you can gain a real, nuanced understanding of fermented foods and traditional cuisines through her notes--as long as you ignore some of the more wingnutty bits and supplement with your own reading. Why teach children traditional cooking? The authors state in the introduction, “Children are more likely to eat food they’ve helped prepare. … Knowing how to cook is just as valuable (in life) as knowing how to read or write. Food is one of our basic needs. And the quality of our food has a profound impact on our health and ultimately, the quality of our life. If we don’t teach our children how to cook nourishing foods, who will?” She also has some contradictory info, like white flour is bad, but not unbleached white flour, duh! Well, I guess some recipes just need white flour (modern ones anyway). She does give some alternatives, like using crushed nuts for pie shells. For those of you wondering why such contradictions, this book was written for broad appeal and for such things we now consider standard fare, such as sweets and pastries, etc. She tries to cover all bases and I think succeeds pretty good. There is a substitute recipe for just about anything modern in here, based on Dr. Price's findings. That leads to the last thing that really makes sense to me, which is the idea of beneficial bacteria and having a balance in your body rather than trying to scour everything with purell. If you have a well built up colony of bacteria in your system they will be there to compete with the bad bacteria for space and be your defender!

Nourishing Traditions: Sally Fallon, Mary Enig: 9780967089782

Update 2019: Due to the massive amount of research on the devastating effects of eating animals and oils/fats that have been extracted from the original plant source, I no longer recommend this book. We followed her recommendations and ate like this for 11 years and it didn't improve my kids' teeth or our health one bit. I followed everything as perfectly as possible, even the recommended supplements. My kids never drank soda or juice and have never eaten at McDonald's or other fast-food restaurants and their teeth are still terrible. I still think that if people raise their own animals and grow their own food they will dodge many diseases but my family is now eating 100% whole food plant-based. No animals, dairy, eggs, oil, added salt or refined sugars. This was an easy transition for us because we already ate almost exclusively home-cooked meals and no refined sugar. We tossed the oils, dairy, and meat. We have seen significant improvements in our health. My husband lost 30 lbs. I lost 20 lbs. My kids stopped wetting the bed at night. No one has toothaches anymore so I am expecting to see improvement there. My son's acne cleared up. I no longer have insulin resistance. We all have more energy when we run and exercise. I no longer have joint pain. None of us wakes up with stomach aches anymore. My digestion has improved greatly! I am a vegetarian, and it's important to note that Fallon does not endorse vegetarianism, nor is the text limited to meat-free recipes (by any means!). Nonetheless, both the meat and meat-free recipes are numerous and fascinating. I took a brief break from vegetarianism a few years ago, and this was my reference for the transition.Sally Fallon Morell is best known as the author of Nourishing Traditions®: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. This well-researched, thought-provoking guide to traditional foods contains a startling message: animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Conclusion: Take her cookbook in moderation (natives probably ate seasonal too) but keep practicing it. Shun the "displacing foods of modern commerce", and I think you'll make a big dent in whatever ails you. Remember, things take time, (we never really ate this way before) and "seek and ye shall find". Soy is a poor food for humans unless it has been fermented (such as miso), and therefore changed to something easily assimilated and nutritious - I have found this very true for me and my family -

Nourishing Traditions: Book Of Cooking And Diet Loss

Place whole peppers in a quart jar. Mix other ingredients in a bowl, and then add to jar. The liquid should cover the peppers and be one inch below the top of the jar. Screw on the lid and keep at room temperature for 3 days; then refrigerate. Raw milk and cultured milk products are better for you and contain more nutrients than cooked (pasteurized) milk - this is a no-brainer - anyone who has had a biochemistry class or has ever cooked food before knows what happens to proteins and other heat sensitive molecules when they are heated - they are changed or destroyed - when milk is pasteurized, all of the enzymes, immuno-protective factors, heat sensitive vitamins, etc. are lost. Doctors carefully warn nursing human mothers to never heat their breast milk for these same reaons, but we, out of habit and outdated cleanliness issues drink only cooked milk - Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats The culinary ideas introduced in Nourishing Traditions® have stimulated the growth of a variety of small businesses providing traditional nutrient-dense foods including lacto-fermented condiments, kombucha and other lacto-fermented soft drinks, bone broth and genuine sourdough bread. Raw milk production is flourishing as are direct farm-to-consumer buying arrangements.As a convinced vegetarian of some 25 years, I opened Sally Fallon’s book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is. . . . I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them. The authors assert that all traditional diets include some animal products, and are what kept these populations in the best health. In our current society with access to nearly any food grown on earth and in great abundance, I think one might be able to get by without animal products- but it takes careful attention and knowing what you are doing. I personally do better with a little meat in my diet, along with eggs and a little yogurt - I think meat should be eaten sparingly and without wastefulness, but my health is better, and my family's health is better when I include it - even sparingly - not much is needed. Update: We made some fermented peppers and sat the jar on the counter. Well, after three days nothing happened. I called Lisa and she said to leave them on the counter for ten more days because it takes longer to ferment in cooler weather. So my husband put a heat lamp on them because nothing was happening. The next day the water in the jars rose, and there were a few bubbles. So a few days later we took a jar over to Lisa’s. She took one out and ate it. Said it was getting there, but it wasn’t tart enough. Maybe two more weeks, but I could keep tasting it and see how I like them. I was afraid of botulism, but she said that the whey prevented that from happening. So make sure your whey has live culture. Lisa has now made fermented jalapenos with carrots, cauliflower, and cucumber. Even green tomatoes would be good. In the batch with the cauliflowers she added a tablespoon of turmeric.