Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats (Revised) (2ND ed.) by Sally Fallon

This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Nourishing Traditions will tell you:

1. Why your body needs old fashioned animal fats

1. Why butter is a health food

1. How high-cholesterol diets promote good health

1. How saturated fats protect the heart

1. How rich sauces help you digest and assimilate your food

1. Why grains and legumes need special preparation to provide optimum benefits

1. About enzyme-enhanced food and beverages that can provide increased energy and vitality

1. Why high-fiber, lowfat diets can cause vitamin and mineral deficiencies

Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.

Table of Contents:
1 Preface
2 Introduction
3 Politically Correct Nutrition
4 Fats
5 Carbohydrates
6 Proteins
7 Milk & Milk Products
8 Vitamins
9 Minerals
10 Enzymes
11 Salt, Spices & Additives
12 Beverages
13 About Food Allergies & Special Diets
14 Parting Words
15 Guide to Food Selection
16 A Word on Equipment
17 Kitchen Tips & Hints
18 References
19 Mastering the Basics
20 Cultured Dairy Products
21 Fermented Vegetables & Fruits
22 Sprouted Grains, Nuts & Seeds
23 Stocks
24 Salad Dressings
25 Sauces, Marinades & Condiments
26 Great Beginnings
27 Hors d'Oeuvres & Dips
28 Vegetable Salads
29 Soups
30 Raw Meat Appetizers
31 Gourmet Appetizers
32 The Main Course
33 Fish
34 Poultry
35 Organ Meats
36 Game
37 Beef & Lamb
38 Ground Meat Dishes
39 A Catalog of Vegetables
40 Luncheon & Supper Foods
41 Meat Salads
42 South of the Border
43 Eggs
44 Sandwich Suggestions
45 Grains & Legumes
46 Whole Grains
47 Breads & Flour Products
48 Legumes
49 Snacks & Finger Foods
50 Desserts
51 Sweets for Kids of All Ages
52 Pies & Cakes
53 Gourmet Desserts
54 Beverages
55 Feeding Babies
56 Tonics & Superfoods

Sally Fallon read Nutrition and Physical Degeneration by Weston Price in 1973 and raised her four children according to the nutritional principles of healthy, non-industrialized peoples, with plenty of butter, cream, meat, seafood, whole raw milk, and cod liver oil. In 1996, in order to put the principles of Weston Price into practical form, she published Nourishing Traditions, a full-spectrum nutritional cookbook, with Mary Enig, Ph.D. Later, she founded A Campaign for Real Milk, whose goal is universal access to clean, raw milk products. In 1999, she became founding president of the Weston A. Price Foundation. She is editor of the quarterly, Wise Traditions, and leads seminars on traditional diets throughout the U.S. and internationally. She lives in Washington DC.

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.

Nourishing Traditions

Pub Date: April 08, 2003

1.44" H x 10.07" L x 7.49" W

674 pages

paperback