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

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Nourishing Traditions is more than a cookbook–it’s an education that will lead you to “cook with pride,” as you will know that you are giving your family the proper nourishment for a lifetime of vigorous good health. Now that is the real “joy of cooking!” Note: You may have to use another jar, a pint one. I say thins because ours overflowed. So after mixing up the liquid, etc. I poured the mixed into both jars, covering the peppers. And on third glance-- once I got past all the dense reading and into the actual recipes-- wow, this stuff is yummy. This is another good foundation book if you're looking at eating traditional foods. She talks a lot about culturing foods to encourage enzyme growth which promotes good digestion and gut flora. I had hoped that she would have elaborated on her information and covered all the facts, not just her side. For example, her information on Chinese having larger pancreas, therefore being able to eat more rice than most of us ever would want to, wasn't elaborated on. They have a larger pancreas b/c they develop one over time. They aren't born with a larger one. However, she left that fact out.

Nourishing Traditions: Book Of Cooking And Diet Loss - Goodreads

okay, this is going to be harder to explain but I have this definition I never had before in my face and body. Like, contours I never knew I had. And it's not the weight loss because even when I was terribly thin I didn't have quite the same definition. I mean, it's magic! This cookbook is unique. . . . Nourishing Traditions throws down the gauntlet to challenge the “Diet Dictocrats.” There are a few bizarre things...I think she promotes eating meat raw, though specially prepared and of course from clean sources. I'm not willing to go that far. Heh.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.

Nourishing Traditions - AbeBooks Nourishing Traditions - AbeBooks

This cookbook brought my understanding of food to a new level. More than any other (aside from perhaps my Zen cookbook), Fallon's book made me engage with ingredients and think about them in new ways. It added another dimension to my cooking (almost literally--it was like moving from Flatland to Sphereland). It showed me where the life was in my food. Before we talk about the cooking chapters, let’s review the introduction, kitchen tools and measuring guide sections that start the book off on the right foot. They are helpful for parents and children alike. This book has completely changed how I view food. Although I think there are some problems with it (a bit of a conspiracy theory feeling to it, dismissing all opposing views as silly or unfounded), this one fact remains true. The premise of the book is that so many of our health problems stem from industrialized food--food we've only been eating for the last 100 years or so, such as refined sugar, white flour, and vegetable oil. Fallon argues that we should be eating traditional foods, with a focus on meat, animal fats, raw veggies, and fermented foods. 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. Nourishing Traditions begins with a section about nutrition that I recommend as much as the recipes that make up the bulk of the book. Probably her most adamant position is that about the importance of saturated fats in a healthy diet. (Similarly, this book takes a strong stance against trans-fats; it was published before the mainstream anti-trans-fats revolution a few years ago.) She favors pro-biotic fermented foods just as highly and opens the book's recipes section with instructions for fermenting dairy and vegetables.

Sally Fallon Morell, MA

In our own home, I try to soak my grains more than half the time and avoid refined sugar. However, at family and friends, I relax about it. I'm not going to tell my kids they can't have cake made with refined sugar and/or HFCS when all the other kids are. I hope that when they are older, what I teach them at home will guide them in making wise choices. While it REALLY bothers me that some parents are clueless about eating smart, I can't always control what my kids eat outside of the home w/o causing some sort of scene or possibly offending our hosts. Reading this book, you get the feel that you have to become an absolute food nazi and I think that, barring an extreme health issue, eating well 90% of the time and encorporating good eating habits, etc., in our children is probably good enough. As a convinced vegetarian of some 25 years, I opened Sally Fallon’s book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is. . . . I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them.

Nourishing Traditions Cookbook for Children - The Weston A Nourishing Traditions Cookbook for Children - The Weston A

almost nonexistent sugar cravings (before this sugar was my heroin. I mean, shakes and chills and visions of goblins until I had an hourly fix)

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

About - Nourishing Traditions About - Nourishing Traditions

Update 2019: Due to the massive amount of research on the devastating effects of eating animals and oils/fats that have been extracted from the original plant source, I no longer recommend this book. We followed her recommendations and ate like this for 11 years and it didn't improve my kids' teeth or our health one bit. I followed everything as perfectly as possible, even the recommended supplements. My kids never drank soda or juice and have never eaten at McDonald's or other fast-food restaurants and their teeth are still terrible. I still think that if people raise their own animals and grow their own food they will dodge many diseases but my family is now eating 100% whole food plant-based. No animals, dairy, eggs, oil, added salt or refined sugars. This was an easy transition for us because we already ate almost exclusively home-cooked meals and no refined sugar. We tossed the oils, dairy, and meat. We have seen significant improvements in our health. My husband lost 30 lbs. I lost 20 lbs. My kids stopped wetting the bed at night. No one has toothaches anymore so I am expecting to see improvement there. My son's acne cleared up. I no longer have insulin resistance. We all have more energy when we run and exercise. I no longer have joint pain. None of us wakes up with stomach aches anymore. My digestion has improved greatly! 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 - The introduction’s “Tips for Cooking with Children” is especially valuable, as the authors share common sense advice around re-organizing your kitchen with your children in mind. (I particularly enjoyed reading this because my co-teacher Jami Delgado and I say the same thing to parents in our online Real Food Kids class at Traditional Cooking School.) Other recommendations cover routines, how to include baby in the cooking, and a fun way to do meal planning with pictures. Update: We made some fermented peppers and sat the jar on the counter. Well, after three days nothing happened. I called Lisa and she said to leave them on the counter for ten more days because it takes longer to ferment in cooler weather. So my husband put a heat lamp on them because nothing was happening. The next day the water in the jars rose, and there were a few bubbles. So a few days later we took a jar over to Lisa’s. She took one out and ate it. Said it was getting there, but it wasn’t tart enough. Maybe two more weeks, but I could keep tasting it and see how I like them. I was afraid of botulism, but she said that the whey prevented that from happening. So make sure your whey has live culture.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.