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Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Paperback – Apr 8 2003

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Product Details

  • Paperback: 676 pages
  • Publisher: Newtrends Publishing, Inc.; 2nd Revised edition (April 8 2003)
  • Language: English
  • ISBN-10: 0967089735
  • ISBN-13: 978-0967089737
  • Product Dimensions: 19.5 x 3.5 x 25.8 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (120 customer reviews)
  • Amazon Bestsellers Rank: #3,014 in Books (See Top 100 in Books)
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Product Description


"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." — Robert C. Atkins, MD

About the Author

Sally Fallon (Washington D.C.) is president of the Weston A. Price Foundation, founder of A Campaign for Real Milk and a frequent contributor to alternative health publications. Mary Enig, PhD (Washington D.C.) is an expert of world renown in the field of lipid biochemistry and author of over 60 scientific papers.

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Customer Reviews

4.6 out of 5 stars

Most helpful customer reviews

12 of 12 people found the following review helpful By Dianne Foster on Dec 29 2002
Format: Paperback
The title of Sally Fallon's book, NOURISHING TRADITIONS, is a bit of a pun because her book nourishes both the body and the soul. Fallon has assembled a huge amount of material about food and life as lived in traditional societies in the past and all over the globe. The result is a wonderful compendium on "outlaw" food preparation. Fallon suggests many "diet doctors" have made big mistakes regarding food-especially food from traditional sources. Their first mistake is that they rely on the USDA and FDA guidelines which are woefully inadequate since they are subject to corporate interests and they ignore information from non-U.S. sources. The second big mistake the diet gurus (some of them medical doctors) make is that they fail to inform about how you can determine the REAL nutritional value of foods. Counting carbohydrate and fat calories is not enough. You need to understand how the food was grown and processed, i.e. bad things happen on some farms (especially those run by large agribusinesses).
Many of Fallon's suggestions are accepted across the nutritional spectrum (banish refined sugar, flour, etc.), and some of her ideas have been accepted into the main stream in the past few years (value of Omega-3 fats), but most of her ideas are ignored although they are very sound. Fallon supports the notion that food growing and preparation in the old days was pretty good, i.e. traditional food preparation using organic foods is a healthy way to live. Many of the ailments modern folks suffer are brought about because of BAD food. Folks who practice traditional diets using organic foods are generally healthier.
Organic yogurt, ghee, free range chicken, miso, cod liver oil, honey, etc. are all associated with good health and long life.
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31 of 33 people found the following review helpful By B. Marold on Feb. 27 2004
Format: Paperback
This book by Sally Fallon (with Mary Enig, Ph.D.) is an inspiring polemic against both commercial, prepared food trends and some governmental and research leaders who appear to be making recommendations on nutrition under the influence of commercial interests.
My first impression of the book is that it shows exactly how hard nutritional science actually is. The authors are citing hundreds of technical works from both demographic and controlled experiment studies regarding thousands of different food components in their way to painting a complete picture of good nutrition. Their starting point in painting this picture is the common sense assumption that historical, natural diets are invariably more healthy than those laden with commercially processed foods. This assumption is backed up by demographic research done in the first third of the last century. This is the import of the 'traditions' in the title.
It turns out that the potential allies of the authors' approach come from such different quarters as the Atkins diet advocates who endorse eating meat, eggs, and other proteins in preference to (processed) carbohydrates and the 'Raw Food' wing of the vegetarian / vegan movement. The latter camp would wholeheartedly endorse the authors' issues with eating foods that retain their original enzymes to aid in digestion. I'm sure the vegans and the Atkins camp will not join forces any time soon, but their appearance in the same metaphorical room on the side of the authors' position is another indication of how multi-sided complex scientific theories can become.
I have no facts to confirm or challenge the authors' claim of corruption on the part of some academics in endorsing a nutritional position to back commercial interests.
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6 of 6 people found the following review helpful By t-rone on Feb. 15 2003
Format: Paperback
Nourishing Traditions is marketed as a cookbook, but the first 80 pages of this book contain a comprehensive debunking of many nutritional myths that have become annoyingly pervasive. Even if you never use a single recipe from the book, these first 80 pages, and the numerous information snippets that feature on virtually every page of the recipe section of the book, are worth their weight in gold, and more than justify the purchase price. Sally Fallon and Mary Enig have done an excellent job of emphasizing how nutrient-depleted, additive-laden processed foods, and not saturated fat, protein or cholesterol, are the true dietary villains.
There is however, one caveat I would issue to readers of this book. Fallon is an enthusiastic advocate of raw milk, citing the destruction of enzymes that occur during milk pasteurization. I totally agree that we should eat a significant portion of our food raw, but the frequent detection of Salmonella, Brucella, Escheria Coli, Corynebacteria, Staphylococcus, Streptococcus, Listeria, Mycobacteria, Campylobacter and Yersinia in raw milk samples should convince all but the most foolhardy to look elsewhere for raw sources of food enzymes.
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5 of 5 people found the following review helpful By Amazon Customer on Jan. 19 2004
Format: Paperback
This cookbook is based on the research of Weston A. Price and on the experience of many different cultures around the world for thousands, if not tens of thousands, of years.
A series of health problems and frustration with allopathic medicine launched me on a huge nutritional research mission several years ago. The area of nutrition is such a jungle of contradiction, wishful thinking, bad research, lies, deceit, and subtrefuge that I almost gave up. I stumbled on Price's research by accident through my discovery of how coconut oil had been so thoroughly lied about in the last thirty years. (It is actually an extremely healthy oil.) What won me over was that his research method and the time in history he did his research constitute the best situation for studying diet we have available.
The research of Weston A. Price is unique and important for many reasons, chief among which is the fact that he was able to study people of many races and traditions still eating the diets that had kept their populations healthy for centuries. He and others who followed his research also investigated these same groups of people when some adopted more processed foods from the Western diet, foods that Price called the "displacing foods of commerce." It would not be possible to do this research today, due to the prevalence of denatured commercial foods all over the world.
This is a great cookbook for getting back to the empirical wisdom of thousands of years of human experience if not millions of years of evolutionary experience. This book has wonderful articles and excerpts from studies and other books in the margins that will help educate you while you cook. It is also a good read just for the information.
It is now my standard wedding gift for young couples.
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