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

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Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats [NOURISHING TRADITIONS 2/E] Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats This is another good foundation book if you're looking at eating traditional foods. She talks a lot about culturing foods to encourage enzyme growth which promotes good digestion and gut flora. 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. Sally’s lifelong interest in the subject of nutrition began in the early 1970s when she read Nutrition and Physical Degeneration by Weston A. Price. Called the “Charles Darwin of Nutrition,” Price traveled the world over studying healthy primitive populations and their diets. The unforgettable photographs contained in his book document the beautiful facial structure and superb physiques of isolated groups consuming only whole, natural foods. Price noted that all of these diets contained a source of good quality animal fat, which provided numerous factors necessary for the full expression of our genetic potential and optimum health. Sally applied the principles of Dr. Price’s research to the feeding of her own children, and proved for herself that a diet rich in animal fats, and containing the protective factors in old-fashioned foodstuffs like cod liver oil, liver, raw milk, butter and eggs, make for sturdy cheerful children with a high immunity to illness.

The Nourishing Traditions Cookbook for Children: Teaching

I have to recommend . . . Nourishing Traditions by Sally Fallon. The first chapter of her book is so right on target that I feel a little guilty for taking her ideas. But what she pointed out is that independent producers of food–such as people who present us with meat, poultry, eggs and butter–provide the lowest profit margin in the industry. People who put out junk food . . . have an incredible return on invested capital because they are putting out low-cost items and making a very high profit. Keep her words in mind as we take a tour through the lie-flat-on-the-counter, spiral-bound, full-color, charmingly illustrated book. The sections on fermenting foods also really resonated with me. In our quest to make foods more convenient we have lost many of the preserving techniques that make foods nutritious. For instance, soaking our whole grains, nuts and legumes neutralized phytic acid (which prevents our bodies from absorbing the majority of the vitamins in the grain), as well as increases the general digestability of the grain. All those happy bacteria get in there and basically start to break it down for you! Isn't that nice of them? :D 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).No, not unless I can find another crate of Anaheim peppers so I am make more.” She had bought the crate she used from out of town. 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 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. Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats 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 Book Baby by Morell Sally - AbeBooks Nourishing Traditions Book Baby by Morell Sally - AbeBooks

And on third glance-- once I got past all the dense reading and into the actual recipes-- wow, this stuff is yummy. 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! Forgotten the title or the author of a book? Our BookSleuth is specially designed for you. Visit BookSleuth Some of the information on nutrients and oils is interesting and informative. However, Fallon does use outdated and poorly constructed studies to try to convince her readers that you will be healthier if you eat more meat and lard. I agree that fats are fine and that reducing fat is not healthy, BUT I think fats like avocado, coconut, and olive-based fats/oils (for example) are much healthier than fats like pig and cow fat. I think there are more than enough studies that are far more convincing than the studies that Fallon cites. This cookbook is unique. . . . Nourishing Traditions throws down the gauntlet to challenge the “Diet Dictocrats.”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?”

Nourishing Traditions: Book Of Cooking And Diet Loss - Goodreads

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. They are helpful for parents and children alike. The kitchen tools chapter is the first place you (and your children) will really benefit from Angela Eisenbart’s lovely illustrations. As the authors list and explain the simple tools needed to prepare the traditional food recipes in the cookbook, Eisenbart adds the drawings that bring them to life. And I’m very glad the authors tell us we won’t be needing a microwave to prepare anything in this book! This book has completely changed how I view food. Although I think there are some problems with it (a bit of a conspiracy theory feeling to it, dismissing all opposing views as silly or unfounded), this one fact remains true. The premise of the book is that so many of our health problems stem from industrialized food--food we've only been eating for the last 100 years or so, such as refined sugar, white flour, and vegetable oil. Fallon argues that we should be eating traditional foods, with a focus on meat, animal fats, raw veggies, and fermented foods. The egg chapter rounds out with delightfully illustrated recipes laid out in simple numbered steps. (I find the simple, illustrated recipe layout to be the best feature of this book—children will be able to follow along easily and with much enjoyment.) Recipes in the Incredible Eggs! chapter include Mexican scrambled eggs, hard and soft boiled eggs, deviled eggs, egg-dipped French toast, pizza omelet and eggnog. The authors chose the recipes well. Think of your children grown up. If they know how to cook eggs in all the ways this book teaches, they’ll be perfectly ready to prepare any essential egg dish for their own future families. 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.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. 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. Note: You may have to use another jar, a pint one. I say thins because ours overflowed. So after mixing up the liquid, etc. I poured the mixed into both jars, covering the peppers. 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. Lisa makes the best soft chervil goat cheese with chives and garlic. And the other day she gave me a jar of her homemade fermented Anaheim peppers. “It would be good with eggs,” she said. I took it home and made my special scrambled egg dish that consists of 2 eggs, beaten with some milk, then scrambled in olive oil. Next, I slice up some tomato, avocado, and then I add some of her cheese, but I do not cook them. Well, this time I sliced up some of the fermented peppers and added them. I was so in love with this meal, with the added peppers, that I had it again that day for lunch.

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Nourishing traditions : the cookbook that challenges politically correct nutrition and the diet dictocrats Fallon, Sally with Mary G. Enig ; cover design by Kim Waters Murray ; illustrations by Marion Dearth Update: This book deserves 3.5 stars. I enjoyed her information on history of food and history of food in different nations and many recipes. Of course, I think that eating real food, not processed, does help prevent many a disease and does contributes to better over-all daily health. I also do think soaking grains is helpful. I appreciated that she made it clear that we, in America, need more cultured food in our diets. However, some of her information irked me. I do believe that there are many illnesses that were not properly diagonsed years ago (or the disease did not yet have a name), therefore, it seems that some diseases are on the rise, when, in fact, modern medicine enables better, earlier diagnoses. She states that some diseases were almost unheard of before modern food and I find that a little hard to believe. Obviously, food allergies and type II diabetes, most likely, play a huge part in eating poorly, however, I don't buy her extremist approach about disease and food. I think food plays a huge part, however, there is more to it than that (environmental, genetics, etc) and she didn't elaborate enough, in my opinion. 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. okay, this is going to be harder to explain but I have this definition I never had before in my face and body. Like, contours I never knew I had. And it's not the weight loss because even when I was terribly thin I didn't have quite the same definition. I mean, it's magic!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. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats By Sally Fallon