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

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats | Sally Fallon | Something worth considering

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Nourishing Traditi...

	Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Sally Fallon NewTrends Publishing, Inc., 1999 - 688 pages average customer review:based on 309 reviews view larger image
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highly recommended

Responding to some objections

Nourishing Traditions is full of little gems. It is a big, thick book, rather like a telephone book in aspect, yet it is concisely (if not tersely) written. In an effort to save money, I went on the Weston A. Price Foundation web site and read the articles there, thinking that would be a substitute for buying the book. While some of the nutritional information is repeated, drawn from some very extensive articles which have been published on the web site and elsewhere, the web site is no substitute for the book. I actually went to a Barnes and Noble storefront and asked for this book so I could dive right in. Here are just a few fun facts you will learn:

1. Did you know that rats fed Puffed Wheat died in two weeks?

2. That mice who were fed corn flakes died sooner than mice who were offered only the box?

3. We drink skim milk in an attempt to lose weight, but farmers use skim milk to fatten hogs.

4. Children who are fed butter rather than margarine are smarter, better physically proportioned, and have fewer cavities.

5. "Vegetable oil"--the savior of western civilization--is rancid from the moment it is processed, and has to be steam-cleaned to get rid of the smell.

6. Did you know that, due to its highly unstable chemical composition, the fatty acid molecules in vegetable oil cause cascades of free radicals, which cause levels of cholesterol in the blood to rise?

7. And yet--rather than a destructive factor within the body, cholesterol is the white knight here--the true hero. It's like a tireless plugging and patching team that your body sends out in order to contain these free radicals. Cholesterol is an antioxidant!

8. Our body's cells are 50% saturated fat.

9. Saturated fat is the preferred food for the heart.

10. Unsoaked whole grains and unfermented soy products rob the body of minerals.

While the front matter in the book is pretty earth-shaking in terms of toppling most dietary shibboleths erected in recent years, the sidebar information as you go through the book is just as eye-opening. But let me deal with some objections I noted when reading Amazon reviews of this book. There are over 200 reviews, which says something about this book: it may not be on airport book racks, but people are reading it.

The NT way of eating is downright dangerous.

This is in the eye of the beholder. Most studies showing a decrease in heart disease deaths due to cholesterol-lowering drugs or diets show an increase in death rates from all causes. Which one are you going to take your chances with? Several well-done studies audited by independent researchers show no correlation between deaths related to heart disease or artheriosclerosis and the consumption of butter, eggs, and red meat. A few studies show that butter and saturated fats appear to have a protective effect.

What happens is that the government, the American Heart Association, the American Dietetic Association, and others (the Diet Dictocrats), cherry pick the studies they will publicize and which aspects of these studies the public will learn about--which the MSM then dutifully report to John Q. Public. Studies whose results seem to defy the diet-heart hypothesis are silenced, starved of funds, and ultimately shuttered. Hence you have people like my father-in-law who says he's not supposed to eat organ meats because they are high in cholesterol. There is absolutely no relationship between the amount of cholesterol in a food and the likelihood of it contributing to artheriosclerosis. The one exception is a form of oxidized cholesterol (present in powdered milk and powdered eggs, and in liquid lowfat milk), which did produce artheriosclerosis in rats. These are the foods we are supposed to eat to lower our cholesterol, and they actually contribute to heart disease!

Sally Fallon et al. have a thing against vegetarians.
This criticism was the most prevalent among the reviews. The reviewers were very emotional in their comments...but that should not be construed as reflecting an emotionalism (can I say that?) in the book. The book is unemotional. However, vegetarianism is the most deeply established alternate diet we have--many people are invested in it body, heart, and soul. I won't debate here whether vegetarianism is a good diet or not, but I will say that there are several points in the book where it's pointed out that pure vegetarian (vegan) diets are likely to contribute to a deficiency in fat-soluble vitamins (which come from animal products, primarily), some B vitamins and, if the grains/beans/legumes are unsoaked and unfermented, to the loss of minerals. Children in particular are profoundly affected by the lack of animal fat in the diet, and this is very sad to see.

On the other hand, a form of "vegetarianism" is followed in some cultures (more out of necessity than choice) which includes animal products in the form of eggs, raw and cultured dairy products, seafood, shrimp and fish eggs, and insects. These high-vitamin foods are sought-after commodities in these cultures, since they contain the all-important fat-soluble activators necessary for strength, long life, and healthy reproduction. The book notes that these more vegetarian cultures tend to suffer more from dental caries (as noted by Dr. Price) than others, but there are no diatribes.

The book is not well referenced.
I do not get this one at all. There are 63 footnoted pages of text explaining traditional foods, the role of certain substances in the diet (with an emphasis on fats), and the shortcomings of modern food processing and what can be done about it. There are 188 references listed in a separate section; most of these are research periodicals.

Sally Fallon is down on working moms.
"No one in modern America deserves more sympathy than the working parent on a limited budget....While it is not necessary to spend long hours in the kitchen in order to eat properly, it is necessary to spend some time in the kitchen. Simple, wholesome menus require careful planning rather than long hours of preparation...nutritious meals can be prepared very quickly when one lays the groundwork ahead of time. If your present schedule allows no time at all for food preparation, you would be wise to re-examine your priorities." There are two pages of simple hints and advice that anybody could follow.

Sally Fallon is down on moms who don't breastfeed.
"If, in spite of these measures, your milk supply is inadequate, don't feel guilty. Lack of adequate milk supply sometimes does occur, especially as baby grows and his appetite increases. You have done the best you could and your baby can still grow up healthy, strong and smart on a homemade, whole-food baby formula."

Soaked baked goods don't turn out.
There may be some credence to this criticism. I don't know all the recipes (there aren't many bread/baked goods recipes in the book). The one recipe I made produced some very decent sourdough bread. It turned out just as the book said--it was different, and boy was it sour! The good news is, you don't have to be a purist. Although refined flour is bad for the body, you don't have to eat it by the truckload. Making your own bread (even if it breaks the NT rules) is still better than buying stuff from the store; it's fresher, tastes better, and you can buy a bag of top-quality flour for the same price you'll pay for a loaf of the good stuff. If you do that, you will rely less on pre-made bread products for the foundation of your diet--lowering your overall intake of refined carbohydrates. Without all the flour-based products from the store, and with a few home-made loaves and a batch of cornbread or muffins now and then, your protective fats will take care of you.

Sally Fallon and Mary Enig reference their own works.
This is to be expected, after one has written a number of extended/scholarly works (which Mary Enig has done) and is now contributing to a book intended for a general audience.

The recommended foods/supplements are too expensive.
After reading The Maker's Diet, I had the same thought: how is everybody supposed to get a hold of raw milk and grass-fed meat? We don't all live in California and have Silicon Valley-sized incomes, bub. Don't even get me started on the supplements. This is not the case with NT. While it's true that if you want the ultimate cod-liver oil, it can get kinda spendy, the emphasis here is on putting the highest quality of food you can afford on the table. A philosophical shift might be helpful here. You will become convinced, reading this book, that the epidemic in degenerative disease afflicting Americans is due to our long-distance, highly processed mode of food production. A dollar spent today on high-quality food may save thousands in medical bills down the road. It is an investment, and you get to choose where you need to spend and where you can pull back. There are many, many simple ideas and techniques in the book that you can incorporate right now in your kitchen, lots of basic recipes and just a few key ingredients you can stock right away. Like lard.

The recipes/cooking methods take too much time.
This also would seem to be a criticism that sticks. But here again, we need to examine priorities. Do we really need to watch 3 hours of television a night? Do the kids really need to be trucking here and there to a different activity every afternoon/evening? Why can't Mom get some help in the kitchen? Perhaps the family needs to spend more time together, planting a square foot garden. Then everybody can get excited about eating food that tastes good and is good for you. And if all that Pollyannish stuff doesn't work out, Mom can just get sneaky. Pull out the margarine and substitute butter. Put liver in the tacos. Use brown rice pasta and less of it. More rice and potatoes and less bread. No more bottled salad dressing. Soak everything.

Personally, I used to stress about every meal when I first started using this book. Then I realized that if I just took 5 minutes every night to think through the next day's meals, everything went so much more smoothly. I could soak the oatmeal or the beans, get some stock going to simmer through the night, pull out meat from the freezer, or if all else fails, make a shopping list and figure out how I can procure the stuff I need. Sometimes it can be difficult to locate a crucial ingredient. NT has a Sources page that is invaluable, especially if you want to try making something exotic, like kombucha. The Internet, of course, offers a lot of different packaged goods. And then again, different areas of the country have access to different foodstuffs. I could go to Trader Joe's and Wild Oats in Washington but they don't have that here. On the other hand, I can buy meat and milk directly from a farm. And lard from local hogs.

***

This is long, and sometimes I wonder why I stay up to write about such things. Is a review of Nourishing Traditions really that important? I think it is, and I'll tell you why. Because when you read about Dr. Price and what he learned about the impact of nutrition on the body (not just the teeth), you will realize that being in the home, cooking fresh high-quality food for your family, is the most important thing you can do. All the things modernity has brought us, all the activities (for better or for worse) have tempted us away from the table and pushed us toward the TV tray. Fast, flash-frozen, microwaved meals and reheated pizza--no wonder we are all fat and exhausted. Cancer, diabetes, heart disease, stroke--they wait at the end of our lives for us and what can we do to protect ourselves? More immediately, when a child is born and the birth is difficult, or the child has physical problems, it is absolutely searing for the parents. When that child grows up and has allergies, learning disabilities, childhood diseases or cancer, everyone suffers. Poor nutrition in the parents is a death sentence for the next generation.

The health care crisis in this country has a lot of factors involved in it--but one of the most preventable causes, one over which we have the most control, is what we put on our table and what we put in our mouths. We have the power to heal ourselves and it is worth making it a priority.

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Something worth considering

I have to admit I was shocked by this book. But when you read it, it just starts to make sense. Too much sense really. This book is the exact opposite of everything we are told about healthly nutrition! Drink raw whole milk for example. But when she tells you why she feels this way, you think there must be something to this. It just makes too much sense. We put out a raw milk petition to make it leagal in our state. You don't know how many people we had tell us that they used to drink it as a kid & it never hurt them or their parents/grandparents did. How their cholesterol was just fine & dandy.
She also speaks of preparing our foods in ways that make them more digestable. Fermentation is a big one. We tried some recipes. Most of them have been really tasty! They do take more time, I should say prep. then you may be used to. If you stick to it, it will become habit. Like, "I want to make bean blah blitty blah for dinner tomorrow. I had better soak the beans tonight."
We have become so far removed from our food. Where it comes from & how it is grown. To truly enjoy food, we need to prepare it ourselves. Nourish our selves rather than being feed. There's a difference. You can feel it. Slow food nation...Slim nation.

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A book about true nutrition!

This book just makes sense! It contains time-honored traditions for the health of you and your loved ones. Toss aside what the media is telling you; follow your natural, God-given instincts about nutrition and get this book!

NOURISHING TRADITIONS

Nourishing Traditions is an exciting book for me as it makes sense of healthy eating and shows up all those fad upon fad books. She is keen on what kept many many old and ancient civilisations healthy and it seems that natural fermentation and natural ways of keeping foods from going off also promote good digestion. I can't explain it as well as she so I wont. I was converted from the moment I read her. It was easy for me to get absorbed and remember what she said, so I am happy about that too... many health books go way over my head. The recipes I've tried are good and the general advice is helpful. I love the book... it's my food and health bible now.

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Fascinating;Enlightening

Wonderful education about no nonsense nutrition. We have tried several recipes.... never to return to chemicals and artificial ingredients! It's not hard to make big changes! It just takes this information to help you eat in a much improved manner! We pre soaked whole wheat flour over night to make pancakes.... it only takes a minute. We changed to coconut oil for stir frying vegetables...yum!! I can't wait to try the macaroon recipe!

reviews: 1, 2, page 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

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