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

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This book stays on my short list of reference books - and it has an incredible amount of information. I read every word in it and it completely changed how I look at food. Sally Fallon Morell is founding president of the Weston A. Price Foundation and editor of the Foundation’s quarterly magazine. The Foundation has fifteen thousand members and almost six hundred local chapters worldwide. The Foundation has changed the conversation about what constitutes a healthy diet and has stimulated many fine writers to challenge the legitimacy of the lowfat, low-cholesterol paradigm. The Foundation has also alerted the public to the dangers of modern soy products, especially soy infant formula.

Nourishing Traditions - Sally Fallon PDF | PDF - Scribd Nourishing Traditions - Sally Fallon PDF | PDF - Scribd

In our own home, I try to soak my grains more than half the time and avoid refined sugar. However, at family and friends, I relax about it. I'm not going to tell my kids they can't have cake made with refined sugar and/or HFCS when all the other kids are. I hope that when they are older, what I teach them at home will guide them in making wise choices. While it REALLY bothers me that some parents are clueless about eating smart, I can't always control what my kids eat outside of the home w/o causing some sort of scene or possibly offending our hosts. Reading this book, you get the feel that you have to become an absolute food nazi and I think that, barring an extreme health issue, eating well 90% of the time and encorporating good eating habits, etc., in our children is probably good enough. Keep her words in mind as we take a tour through the lie-flat-on-the-counter, spiral-bound, full-color, charmingly illustrated book. 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?”There is no need to if you feel that way. However, if you have had trouble with your health, teeth, or wellbeing and are trying to find answers, this cookbook is one hell of a place to start! Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

Nourishing Traditions: The Cookbook that Challenges Nourishing Traditions: The Cookbook that Challenges

Note: there are some things that are too late and can never be changed. As adults our teeth and bones are permanently malformed by modern foods, but our children and unborn may still have a chance. Buy this cookbook for them!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. She is also president and owner of NewTrends Publishing, serving as editor and publisher of many fine books on diet and health, including other books in the Nourishing Traditions® series. Her most recent titles are The Nourishing Traditions Book of Baby & Child Care (with Thomas S. Cowan, MD) and The Nourishing Traditions Cookbook for Children (with Suzanne Gross). almost nonexistent sugar cravings (before this sugar was my heroin. I mean, shakes and chills and visions of goblins until I had an hourly fix) This cookbook brought my understanding of food to a new level. More than any other (aside from perhaps my Zen cookbook), Fallon's book made me engage with ingredients and think about them in new ways. It added another dimension to my cooking (almost literally--it was like moving from Flatland to Sphereland). It showed me where the life was in my food. I came upon this book three years ago at Barnes and Noble. I read it, sitting in the bookstore, leaning against the bookshelves over the course of a few weeks, while my kids were at preschool for an hour. Fallon puts together a very interesting book though she isn't an anthropologist, a researcher, or a very good chef (though some of her salads are delicious).

Nourishing Traditions - AbeBooks Nourishing Traditions - AbeBooks

There are a few bizarre things...I think she promotes eating meat raw, though specially prepared and of course from clean sources. I'm not willing to go that far. Heh.Whole grains are far nutritionally superior than refined grains, and how one prepares the whole grains matters - the author doesn't seem to take issue with grains in general, but does take issue with the refined state and prevalent preparation methods of them - I was delighted to see many recipes for alternative grains in this book - I am wheat sensitive and found these recipes refreshing and delicious and very nutritious - 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. Some of her recipes are not the greatest...I would suggest finding some one who has tried them before making. I have made the kraut, kimchi and ginger carrots using kefir whey and they have turned out well.

Nourishing Traditions! - Nourishing Traditions Welcome to Nourishing Traditions! - Nourishing Traditions

In addition, this book has recipes for producing your own cultured milk products - a good second best to raw milk - such as yogurt, piima cream, kefir, buttermilk, creme fraiche and others. And on third glance-- once I got past all the dense reading and into the actual recipes-- wow, this stuff is yummy. 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.I had hoped that she would have elaborated on her information and covered all the facts, not just her side. For example, her information on Chinese having larger pancreas, therefore being able to eat more rice than most of us ever would want to, wasn't elaborated on. They have a larger pancreas b/c they develop one over time. They aren't born with a larger one. However, she left that fact out. In brief: she advocates whole foods, healthy fats, plenty of meat, lots of cooked vegetables, lots of whole grains, lots of fermented dairy, and lots of fermentation in general. I heartily approve of her general cooking philosophy (although I have no objections to vegetarianism, as she does), but I don't approve of her premises or her strictness. Nourishing Traditions begins with a section about nutrition that I recommend as much as the recipes that make up the bulk of the book. Probably her most adamant position is that about the importance of saturated fats in a healthy diet. (Similarly, this book takes a strong stance against trans-fats; it was published before the mainstream anti-trans-fats revolution a few years ago.) She favors pro-biotic fermented foods just as highly and opens the book's recipes section with instructions for fermenting dairy and vegetables. Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products! This cookbook is unique. . . . Nourishing Traditions throws down the gauntlet to challenge the “Diet Dictocrats.”