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

Mary G. Enig , Sally Fallon
4.5 out of 5 stars  See all reviews (106 customer reviews)
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Book Description

April 8 2003
A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.

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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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most helpful customer reviews
29 of 30 people found the following review helpful
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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9 of 9 people found the following review helpful
5.0 out of 5 stars This is a great book...... Dec 29 2002
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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7 of 7 people found the following review helpful
5.0 out of 5 stars An Excellent Read & Cookbook May 18 2002
This book is much more than a cookbook--it is a nutritional handbook and virtual encyclopedia of food history and food facts. The first 80 pages of the book concern themselves with nutrition basics. The sections on fats, proteins, and carbohydrates are accurate, well-referenced, and needed in today's fat-phobic world. Fallon and Enig (who is a well-known lipid biochemist) dispel the many myths about saturated fats and animal foods.
Recipes for every imaginable dish and drink are given, from appetizers and sauces to fermented fruits/vegetables and beverages. And it was SO nice to see a chapter on preparing wild game and organ meats--nutritious foods that have virtually disappeared from our modern diets (to our decided detriment). The substantial section on vegetables provides detailed nutritional info on each entry, as well as 2-3 tasty recipes.
One caveat: some of the recipes take a lot of work if you want to do them the way Fallon and Enig recommend. For example, they suggest soaking and then drying and grinding your own grains to make flour. Obviously, not everyone has time to do this. I wish there was more emphasis on alternatives for busy people such as myself. Nevertheless, there are still lots of simpler recipes to make and they are tasty and delicious.
The Resources section in the back is excellent and handy for people wanting to get started.
A word to the detractors below:
(1) Indians DO have very high rates of coronary artery disease, even the vegetarian ones, so vegetarianism is NOT a protection against this condition (J Indian Med Assoc 2000 Nov;98(11):694-5, 697-702).
(2) The claims that vegetarians live longer than omnivores (on a healthy diet) are also not supported by available data (R Smith and E Pinckney.
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Most recent customer reviews
5.0 out of 5 stars Five Stars
not only recipes, but also overview of the health.
Published 3 days ago by Ljuban Milutinovic
3.0 out of 5 stars Three Stars
Not particularly practical for the busy modern working woman...
Published 1 month ago by A. Gibson
3.0 out of 5 stars Three Stars
Loving what I've read so far
Published 1 month ago by Liz
5.0 out of 5 stars Bible of traditional cooking/foods
This book and the information in here blew my mind and changed my life. This book is a must have, go to for anyone interested in traditional cooking. Read more
Published 3 months ago by kalin keech
5.0 out of 5 stars Very usefull health information
A book full of healthy information and lots of great recipes to match. This book is highly recommended for anyone interested in traditional healthy foods.
Published 5 months ago by Jaz
5.0 out of 5 stars A Must Have!
For anyone who wants to live a healthy life, this book is a definite must! It is not only full of recipes and instructions for age-old food prep techniques, but it is an... Read more
Published 5 months ago by Mama Sun
4.0 out of 5 stars A Must Have
If you are hearing that people need to go back to grass roots cooking and all the health benefits as to why that should be so, then you must own this book. Read more
Published 6 months ago by Lorie B. Reed
5.0 out of 5 stars Every thing you need to nourish your family.
I would recommend to every person who wants to know the "why and how" of nutrition. Much reading, hours of reading and you refer back to it often. Well documented.
Published 7 months ago by Odette Comeau
5.0 out of 5 stars Life changing
The recipes are easy and nutritional. The recipes are also very tasty!
All the extra information on the sides and in general is what makes you look at your fridge, throw... Read more
Published 8 months ago by eva cassetti
5.0 out of 5 stars Great book, lots of information
I don't use the recipes that much , but have adapted all the info at the beginning of each chapter.
My food preparation has completely changed since reading this book
Published 9 months ago by Germaine Morf
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