Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats (Revised)

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.

Contributor Bio:Fallon, Sally

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.

Biographical Note:
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.

Marc Notes:
Includes bibliographical references (p. 630-631) and indexes.

Review Quotes:

"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

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