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

by Sally Fallon, Mary G, Ph.D. Enig, Pat Connolly, PhD Mary G. Enig

Editorial Reviews
Book Description
The book that says "your body needs old-fashioned animal fats," is a successful challenge to politically correct nutrition and a reason to recall the culinary customs of our ancestors -- includes recipes. --This text refers to an out of print or unavailable edition of this title.

From the Back Cover
The Diet Dictocrats don't want you to know that...
Your body needs old-fashioned animal fats New-fangled polyunsaturated oils can be bad for you. Modern whole grain products can cause health problems Traditional sauces promote digestion and assimilation Modern food processing denatures our foods but Ancient preservation methods actually increase nutrients in fruits, nuts vegetables, meats and milk products!

At last a successful challenge to Politically Correct Nutrition and the Diet Dictocrats!
Recalling the culinary customs of our ancestors, and looking ahead to a future of robust good health for young and old, Nourishing Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research in over 700 delicious recipes that will please both exacting gourmets and busy parents.

The author, Sally Fallon , November 11, 1999
Long awaited second edition is here!
Dear Fans of Nourishing Traditions:
The second edition of Nourishing Traditions is now available. It contains many new recipes, dozens of great new sidebars and updated and expanded information to make the recipes easier to understand and use. Please join me in making Nourishing Traditions the tool we use to return nutrient-dense foods to American tables. Thank you for your encouragement and support, Sally Fallon

A MUST !! A most lively and informative book on NUTRITION, March 2, 1997
Reviewer: birchtreeart@msn.com
A most FASCINATING book on nutrition, based on extensive research and common sense. Sally Fallon brings us back to basics in a very lively and anecdotal way while basing her comments on medical research and observations as well as nutrition theories. She explains everything very simply and it all makes sense. Understanding the poor and even potentially nocif attributes of todays overly processed foods, the damaging effects microwave cooking has on our nutrients and the misconceptions of a number of "fade" diets, have revolutionized my kitchen and cooking habits! To my childrens' dismay, the microwave oven was discarded, organic foods appeared on the table and succanat has replaced white sugar and "fat" is no longer a dirty word!! Sally Fallon has gathered a number of easy to execute recipies, many that I recognize from my european upbringing. Living in a world where quick, fast are synonymous with convenient, people have lost, forgotten the joys of cooking. Why are we all in such a hurry, what are we all running after??...

Sally Fallon reminds us that healthy eating habits are essential for our well being as well as for our children. It never dawned on me that being ignorant on what I was feeding my children was an incredible diservice not only to them but also to my unborn grandchildren. THANK YOU Sally Fallon. --This text refers to an out of print or unavailable edition of this title.

Top notch nutritional guide and gourmet cookbook., March 5, 1997
Reviewer: GinsberD@jsqstrat.bis.adp.com
This book combines great expertise in nutrition with delicious recipes. While the authors' point of view may startle some readers, their book is an extremely valuable resource which may have a very positive effect on the health of readers --This text refers to an out of print or unavailable edition of this title.

Wonderful!, March 6, 1998
Reviewer: A reader from California
If my grandmother had written a cookbook, it would have been a lot like this. This book is about eating the kinds of real food that has nourished folks all over the world for centuries, combined with wonderful excerpts from a variety of doctors, nutritionists and other observers. The authors present an excellent introduction to the study of food and health. largely based on the work of Weston Price, a dentist who traveled the world 60 years ago studying what people traditionally ate. Dr. Price observed that those people who ate their traditional foods had good health and those that ate more of a "modern" diet, were exhibiting the signs of degenerative disease. The authors of this book then use that information and present wonderful recipes (try, especially, their stock recipes, the flavors they add are great). As one of the other reviewers mentioned, the wisdon and recipes in this book often contradict the current "wisdom" of observing a low-fat, high carb diet. But the current dietary wisdom is always changing, this year it's low-fat, high carb, next year something else will be the rage. End the confusion and do yourself a favor by returning to traditional food. This book will help you do just that. --This text refers to an out of print or unavailable edition of this title.

Nutritional owners manual for everyone., March 25, 1998
Reviewer: A Frances (afsekmet@ix.netcom.com) from Florida
The best book to filter the media/corporate self serving research hype that is passed out as nutrition science today. Helps you get back to the basics. A must read.

Nourishing Traditions is a monument., March 26, 1998
Reviewer: A reader from Rochester, Vermont
Sally Fallon's book is large in size and in its implications, valiantly sweeping away all the fog and ignorance that is endemic in the field of nutrition today. The book, focussing as it does on traditional (pre-modern) food selection and preparation, is revolutionary in all its common sense, prompting the reader to nod and say, "Yes, that's really true." It seems increasingly baffling to me that, amidst the daily deluge of ideas criss-crossing the landscape of the nutrition frontier, very few people acknowledge the contribution of 50,000 years of human history in the creation and maintenance of health. Well, Sally Fallon does. This book takes the reader to the highest ground yet. I particularly appreciated the excerpts from other books and journals, which are included liberally in sidebars throughout the book. It is a lot like reading several books in one, such is the cumulative scope of Nourishing Traditions. Of course, the recipes, all 700 of them, are fabulous. The book also has an excellent resource section to aid the reader in applying the principles laid out in the text. Finally, one comment on the book's subtitle, "The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats": This book does not tip-toe around the issues. The introduction, besides revealing many frightening (and rarely realized) facts about the state of current nutrition, also issues a call to action for people to release themselves from the collective trance perpetuated through advertising, through the common rationale that "we eat pretty well already," and even through many of the currently popular trends today, including veganism.

Prepare to be educated.
Prepare to do some weeding. This is a big, bright, shout-from-the-rooftops cookbook that should be required reading for anyone who has the slightest doubt about what they eat. And for those, more likely, who have no doubts. --This text refers to an out of print or unavailable edition of this title.

The best source of nutritional information available., March 27, 1998
Reviewer: jhughes@allconet.org from Cumberland, MD, USA
I've spent the last three years pouring over every source of nutritional information I could find in an attempt to answer the question, "What should I eat in order to be as healthy as possible and to live as long as possible?" This book finally answers that question with conviction! Do yourself and those you love a big favor and buy it. --This text refers to an out of print or unavailable edition of this title.

Great recipes .. interesting information that surprises!, September 20, 1998
Reviewer: A reader from Los Angeles, USA.
The fact that our ancestors only ever ate grain that was either fermented or sprouted was enough of a revelation to me to make it the sole reason I am glad I bought this book. I've subsequently experimented with fermenting my morning muesli and it IS GREAT ... truly ... not fizzy or weird tasting, not what you'd think at all. The idea behind this fermenting ... grains are very hard to digest and starting the digestive break-down process ahead of time by fermenting the grain allows your body's digestive powers to make full nutritional use of the grain ( well ... once you eventually do convince yourself to take the first mouthful that is!). This book presents many opposite opinions from currently held dietary advice with some very convincing evidence to back it up.

As a sobering 'other side to the dietary argument' with the addition of having great recipes from around the world and loads of related little bits of information alongside the recipes, I think this is a great buy and a great gift for a friend.

Everyone who eats should read this book!!, April 20, 1999
Reviewer: Stephanie K. Rohde (skr@rof.net) from Aspen, CO, USA
This book is without doubt the best book I have ever read regarding healthful eating. I always wondered why my body had trouble digesting certain foods, particularly beans, lentils, and grains for example. For me, the soaking, fermenting and sprouting are the keys. When foods are not prepared optimally, digestion can be difficult; not to mention the poor assimilation of nutrients. This book is extremely educational and I recommend that everyone read it, practice it, and have a copy in the kitchen for daily reference. Thank you Sally. (Price Pottenger may have a few copies available).

The best book on food I have ever read, June 30, 1999
Reviewer: EnidF@aol.com from Craryville, New York
Surprising, enlightening, inspiring, and truly nourishing. It has changed the way I cook and eat.

Let me add my voice to the chorus, July 29, 1999
Reviewer: ken@amacord.com from Upstate New York
Awesome! Finally, someone has put together the nutritional data with the anthropological data and shown people how to select and prepare food in a sane, health building way. Given that "we are what we eat," this may be one of the most important books you'll ever read. A masterpiece of extensive research and unblinking common sense. Get it. It's a fantastic resource.