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

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. It is apparent that a previous reviewer has not thoroughly read the book, and seems to be laying on as much 'propaganda' in her review as she accuses the authors of doing in their book. 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. I personally think that especially in the field of nutrition a study can be manipulated and produced to prove just about almost anything - depending on the researchers' views and background, and the views and agenda of the study's financial backers - in this field there are too many variables (cultural, genetic, biochemical, physical) to make definitive conclusions beyond bare basics - 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 - Here are some highlights from this book that resonated with my common sense - - 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 - - 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 - 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. - The right unrefined fats and oils, both saturated and unsaturated are necessary for proper functioning of the human body both structurally and metabolically, and wholesale limitation of all fats in the diet or consumption of refined or manufactured fats produces disease - this idea is currently gaining widespread acceptance - that it is the right fats you need to eat - the authors go further to assert that while there is a dietary correlation between diet and serum cholesterol, there is no evidence for a link between serum cholesterol and heart disease - something that many studies (if you support them) corroborate. The authors also assert that fats that have nourished humans for thousands of years, such as animal fat, butter, coconut oil, cold pressed olive oil, etc without producing heart disease or other ill effects are still capable of this feat today. - 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 authors include many recipes for many kinds of meat, organ meats, raw meat, and traditional meat preparations. There is a large section on preparing homemade stocks and broths and the great foundational and nutritional value of these. - 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-! - There is a large alphabetical section on vegetables and many recipes for their preparation - the authors explain when a vegetable is better cooked or eaten raw and what nutrients are more available in one state or the other. - 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 - - The authors assert that any manufactured food, commercially processed food, or food not found in a natural state should not be consumed - I agree absolutely-! 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. To Sum up: your health is worth your time - if you are too busy to cook or prepare good food, there is little room for complaint when consequences show up later. Eat only whole foods - prepare them well and deliciously - sit down with your meals and enjoy the gift of nourishment-!

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 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. What Dr. Price learned was astonishing! He wrote a book called Nutrition and Physical Degeneration based on what he had learned seeking cultures that had little or no contact with white men, or their modern foods. To have a better (or bitter, depending on how you look at it) understanding of the "why" of Nourishing Traditions it is highly recommended you read Dr. Price's book first. Sally Fallon expands on what Dr. Price learned. (It's not necessarily what you are eating as much as what you AVOID eating). You will learn why modern foods really aren't foods at all. They are just highly-processed-eviscerated-commodity profit items for their makers, and a vacuous nutritional wasteland for the rest of us! We have been deceived and cheated! That is their principle - this is her warning. That said, here is my impression of Sally's cookbook. 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. 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. However, there is no substitute for corn syrup in her book. I like pecan pie (before I read her book), but there is no mention of what might be a good substitute for the ubiquitous corn syrup. What about using honey, or maple syrup or a dilution of some kind to make pecan pie, would that work? As long as were going to "treat" ourselves once in awhile, I wish she found a great substitute for that modern poison. Be forewarned, this book is not Bible based nutrition. It is based on empirical evidence. I still don't approve the eating of these non-biblical approved foods or fats, empirical or otherwise. I agree on everything else, though. I note, however, that this is a cookbook and not a religion book. Thankfully, there are many other biblically approved type fats and food recipes to choose from. There is also no mention in her book of animal intestines, like tripe etc., even though it is mentioned by Dr. Price in his travels and on the Weston Price website (run by Mrs. Fallon) of natives relishing this organ. It is a shame because it may be the "pasta" (without the grains) of an all meat/fat diet generally advocated by their research. 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! Recipe taste? I have tried several of her recipes and am very satisfied with everyone I have tried. My mother thought the liver recipe was the best she has ever tasted! She can't get enough of it! Our family leaves no "seconds" on the waffle recipe. For the waffle recipe I use half of whole spelt (freshly ground) and organic white flour for the remainder. I expect all the recipes to be very good because I expect them to be the "pick of the crop" when nearly any cookbook is made. This is not always true, of course. 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". 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! Another excellent nutritionist is Rebecca Woods. She has a website filled with practical tips, advice, and recipes and can compliment this book.

Such a good and comprehensive book. Definitely worth owning.

I have been waiting to buy this book, it is a great book with tons interesting information, I recommend it 200% I will enjoy it for years to come

Ich habe dieses Kochbuch in Kanada kennen und lieben gelernt. Es steckt voller wichtiger Informationen zu Proteinen, Kohlenhydraten, Vitaminen, Mineralien usw. Es führt zurück auf die Basis guter und vollwertiger Ernährung und hinterlegt die Thesen und Erklärungen mit Quellenangaben und Studienergebnissen. Die darin zu findenden Rezepte sind einfach, aber immer ausführlich in der Zubereitung erklärt. Das Außensehen ist schlicht, aber hier ersetzen Bilder nicht wertvolle Informationen. Kurzum ein wirklich gutes vollwertiges Kochbuch für alle die Englisch können und sich nicht von den anderen Maßeinheiten abschrecken lassen.

The book is amazing and a great source for developing a balanced and healthy diet.

Great recipes from someone whose nutritional ideas, I trust.