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

by Sally Fallon, Mary Enig

Overview

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.

Product Details

ISBN-13:	9780979209536
Publisher:	Newtrends Publishing, Inc.
Publication date:	10/01/1999
Sold by:	Barnes & Noble
Format:	eBook
Pages:	688
Sales rank:	378,190
File size:	13 MB
Note:	This product may take a few minutes to download.

About the Author

As author of the best-selling nutritional cookbook Nourishing Traditions, Sally Fallon Morell is the leading spokesperson for a return to nutrient-dense diets including raw milk, animal fats, organ meats, bone broths and lacto-fermented foods. She is the founding president of the Weston A. Price Foundation (www.westonaprice.org) and a founder of A Campaign for Real Milk (realmilk.com). She is also president of NewTrends Publishing (newtrendspublishing.com), which publishes books on diet and healthy, including books in the Nourishing Traditions series. In 2009, she and her husband Geoffrey Morell purchased P A Bowen Farmstead (pabowenfarmstead.com), where they produce award-winning artisan raw milk cheese, woodlands pork, and pastured eggs and poultry.

Mary Gertrude Enig, Ph.D. (née Dracon, 1931 - September 8, 2014) was a nutritionist and researcher known for her unconventional positions on the role saturated fats play in diet and health. She promoted skepticism towards the widely held view in the scientific and medical communities that diets high in saturated fats can contribute to development of heart disease, while she advocated for a diet based on whole foods and rich in certain saturated fats. Along with Sally Fallon, Enig co-founded the Weston A. Price Foundation (WAPF) in 1999. According to WAPF Vice President Kaayla Daniel, Enig died of a stroke at the age of 83.

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

Editorial Reviews

Rather than jumping on the bandwagon of vegetarianism, nonfat dieting, soy mania, or any of the other eating fads that currently inform our sense of "proper nutrition," this book looks to tradition, to the foods that have provided us with sustenance and strength for centuries, as the basis of a nutritious and health-conscious diet. Provocative but essentially grounded in logic and science, Nourishing Traditions recommends a diet including fats, oils (both in moderation), and whole grains, and warns readers of the dangers of some of the nutritional theories that are currently in vogue.

bn.com

"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

From the Publisher