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Gran Leon Books - Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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List Price: $25.00
Our Price: $16.50
Your Save: $ 8.50 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: NewTrends Publishing, Inc.
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5
EAN: 9780967089737
ISBN: 0967089735
Label: NewTrends Publishing, Inc.
Manufacturer: NewTrends Publishing, Inc.
Number Of Items: 1
Number Of Pages: 688
Publication Date: 1999-10-01
Publisher: NewTrends Publishing, Inc.
Studio: NewTrends Publishing, Inc.
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating: 
Summary: a dietary religion
Comment: I won't repeat the points of reviewers who showed how skimpy this book is on real science, not just footnotes, to back up its contentions. I give it three stars because there are a lot of recipes and SOME good nutritional information. But Fallon's emphasis on a meat- and fat-centered diet is dangerous. I attended a presentation by her last year, at which she made the statement that "vegetables are basically just vehicles for healthy fats." With all the scientific information we now know about the importance of phytonutrients in a healthy diet and the dangers of excess animal fats, that was a reckless and ridiculous statement. And --sorry folks there's no nice way to say this-- Sally Fallon is FAT. She excused her own unhealthy appearance at this event by saying that it's natural and appropriate to put on weight as you age. Maybe five pounds, but forthy or fifty? Plus I looked around the room at her "true believers". A lot of them were fat, too. I'm sorry to get personal, but when you stake your credibility on owning the perfect diet solution, you're going to be viewed as an example of how it works in practice. Compare Fallon to John Robbins, Joel Fuhrman, John McDougall, or other well-known vegans. They look healthy and fit. And, by the way, they are mostly M.D.'s. What are Fallon's credentials? She's self-taught and doesn't even have a degree in a relevant area.
I'm not a hard-core vegan, but a vegan diet saved my life when I developed Stage II breast cancer years ago. My cancer was found while I was on the Atkins Diet -- also a meat and fat-centered diet. I changed my eating habits dramatically for two years, and I survived without chemo or radiation. Plus eating a mostly plant-based diet has helped me keep my weight at an appropriate level ever since. Fallon's diet won't do that for most people.
Fallon is right to sound the alarm about processed food, homogenization, unsprouted grains, vegetable oils, and other components of the SAD (Standard American Diet). But by giving people permission to eat lots of animal products, she's encouraging obesity and heart disease.
Customer Rating:
Summary: Totally blows everything you thought you knew about food out your butt!
Comment: I bought this book along with eat fat lose fat after and exhaustive examination of the weston price website. It has totally blown my mind and opened my eyes to what real nutritious foof looks and tastes like. My family is usually hesitant when i tell that we're gonna start eating healthier, but with these yummy recipes and fresh idea's, my family craves it! An absolute must have for all families!
Customer Rating:
Summary: life changing
Comment: The information in this book nearly brought me to tears. It gave me hope that my food allergic son might be able to eat milk and bread again!
It is well organized, and full of information from many sources.
Customer Rating:
Summary: This book will forever change the way you think about food.
Comment: I feel so much more aware of the terrible things that are put in processed foods. It's crazy that some ingredients, or chemicals are legal in the U.S. My husband and I have been trying to eat more whole foods, pasture-fed beef and raw milk, etc. It is more expensive and more difficult to find these things, but so well worth it. We've tried some of the recipes in the book and they are great.
Customer Rating:
Summary: Connecting with our roots!
Comment: Although Nourishing Traditions features more than 700 recipes, the book is much more than a cook book - more of a nutrition book that as the title says: challenges what most people today consider politically correct nutrition. Fallon and Enig argue that despite the enormous amounts of money spent on healthcare and research chronic diseases and illnesses such as heart disease, allergies, cancer, immune disorders and diabetes are occurring in record numbers as a result of our modern diet and that the secret to enjoy a long and healthy life is to use the nourishing traditions of our ancestors. This includes:
* Eating whole foods including dairy. Animal foods should come from pasture-raised animals and fish from deep-sea waters and dairy should be raw.
* Use of preparation methods of our ancestors for optimal nutrient absorption, for optimal digestion and to make foods delicious. This includes soaking of beans, nuts and grains in acidic water (homemade whey water, water with added balsamic vinegar or umebushi vinegar), sprouting of grains, making use of chicken, beef and fish stocks and broths.
* All parts of the animal consumed should ideally be eaten - (skinless, boneless chicken breast are out of the question!)
* Natural fermentation; a) of vegetables such as relishes, pickles and sauerkraut for better digestion of grains, beans and protein b) lacto fermentation - to promote helpful enzymes and antibiotic substances of dairy and to extract whey used in the pickling process mentioned above. Fallon and Enig raise the question of whether many modern viruses are the result of the fact that our intestinal flora is out of balance. Something that they claim could be prevented through intake of friendly bacteria.
* Avoidance of all processed and refined foods, animal protein with additives and preservatives, any foods with artificial flavors, colors and sweeteners.
The book challenges politically correct nutrition primarily because it encourages the intake of rather large amounts of saturated fats (up to 50% of fat content should be saturated). It declares animal fats and cholesterol friends that are necessary in everybody's diet for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Furthermore Fallon and Enig discourage intake of polyunsaturated fats as `excess consumption has been shown to contribute to a large number of disease conditions including increased cancer and heart disease, immune system dysfunction, damage to the liver, reproductive organs and longs, digestive disorders, depressed learning ability, impaired growth, and weight gain.' (p.10)
Nourishing Traditions serves as a valid reference full of advice and ideas especially on `how to' prepare and preserve our foods the traditional way, which is an art that many of us have lost. The book also has a thorough introduction to macro-nutrients (part about fats is especially informative), vitamins, minerals and enzymes.
The emphasis on such high intake of animal protein and fats will likely make the reading of this book quite challenging and thought provoking for many. However, even people who eat very little or even no animal food (like myself), will find useful information on how to cook and prepare grains, nuts, seeds and vegetables for better digestibility and nutrient absorption.
I have owned the book for a few years now and use it on a regular basis, mostly as a reference book. To me it has proved interesting and useful. I like the idea of using the knowledge and traditions of our ancestors. At times, however, the research used to back up some of the statements appear a little dated and quite one-sided.
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