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

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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! First, there is a bit too much of dairy products involved that it could easily be called the Midwesterner's Diary Handbook. A lot of the recipes (recipes I am mostly interested in anyway) call for cultured diary stuff, etc., especially whey. She gives some alternatives for whey (especially for soaking) to use lemon or vinegar. Whey must be created by buying or making yogurt then draining it through a cheese cloth. That takes a lot of yogurt. I don't own a cow you know. 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!

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

Keep her words in mind as we take a tour through the lie-flat-on-the-counter, spiral-bound, full-color, charmingly illustrated book. 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! This cookbook is unique. . . . Nourishing Traditions throws down the gauntlet to challenge the “Diet Dictocrats.” 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!

Customer reviews

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. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats 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. 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. Don't get me wrong, I like this cookbook and refer to it 95% of the time. I try to even "Fallonize" recipes I find outside of the book. It is my main recipe reference now. The sidebars of information and anecdotes (complete with references) make it more than a cookbook! It helps to reinforce and inspire the WHY you are doing this! AND, it is the only cookbook that I know of based entirely on Weston A. Price's principles!

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

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 - 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. 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). 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. 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.

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.

Nourishing Traditions: Sally Fallon, Mary Enig: 9780967089782

The authors present a lot of information and recipes on traditionally made foods, many of them cultured - including condiments, vegetables, dressings, sauces, chutneys, beverages, etc - all great information and good recipes-! Nourishing Traditions is more than a cookbook–it’s an education that will lead you to “cook with pride,” as you will know that you are giving your family the proper nourishment for a lifetime of vigorous good health. Now that is the real “joy of cooking!” The introduction’s “Tips for Cooking with Children” is especially valuable, as the authors share common sense advice around re-organizing your kitchen with your children in mind. (I particularly enjoyed reading this because my co-teacher Jami Delgado and I say the same thing to parents in our online Real Food Kids class at Traditional Cooking School.) Other recommendations cover routines, how to include baby in the cooking, and a fun way to do meal planning with pictures. 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!ONE THING I have noticed that is astounding to me is the difference in their facial structures and teeth/jaw formation. After reading Weston Price's "Nutrition and Physical Degeneration", as well as Francis Pottenger's "Pottenger's Cats", it makes sense to me why this is so. My little girl has such a beautiful and wide jaw, with perfectly straight and spaced teeth which i know will allow for her permanents to grow in without crowding, while my son has very crowded teeth and a more narrow jaw and has already had cavities while my daughter has had ZERO. (SEE PICS!) 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.

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

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 - 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 -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?” 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. 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.