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Nourishing Traditions

Nourishing Traditions

Nourishing Traditions

By Sally Fallon - 675 Pages
Item # NS-097

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The Diet Dictocrats don't want you to know that...  

Your body needs old-fashioned animal fats.   New-fangled polyunsaturated oils can be bad for you. Modern whole grain products can cause health problems.  Traditional sauces promote digestion and assimilation.  Modern food processing denatures our foods, but Ancient preservation methods actually increase nutrients in fruits, nuts vegetables, meats and milk products!  

At last a successful challenge to Politically Correct Nutrition and the Diet Dictocrats!  

Recalling the culinary customs of our ancestors, and looking ahead to a future of robust good health for young and old, Nourishing Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research in over 700 delicious recipes that will please both exacting gourmets and busy parents.   

Technology is a generous benefactor. To those who have wisely used the gifts, he has bestowed freedom from drudgery, freedom to travel, freedom from the discomforts of cold, heat and dirt, and freedom from ignorance, boredom and oppression.  

But father technology has not brought us freedom from disease. Chronic illness in industrialized nations has reached epic proportions because we have been dazzled by his stepchildren -- fast foods, fractionated foods, convenience foods, packaged foods, fake foods, embalmed foods, ersatz foods -- all the bright baubles that fill up the shelves at our grocery stores, convenience markets, vending machines and even health food stores.  

The premise of this book is that modern food choices and preparation techniques constitute a radical change from the way man has nourished himself for thousands of years, and from the perspective of history, represent a fad that not only has severely compromised his health and vitality, but may well destroy him; and that the culinary traditions of our ancestors, and the food choices and preparation techniques of healthy non-industrialized peoples, should serve as the model for contemporary eating habits, even and especially during this modern technological age.

The first modern researcher to take a careful look at the health and eating habits of isolated traditional societies was a dentist, Dr. Weston Price. Fifty years ago, Dr. Price traveled the world over to observe population groups untouched by civilization, living entirely on local foods. While the diets of these peoples differed in many particulars, they contained several factors in common. Almost without exception, the groups he studied ate liberally of seafood or other animal proteins and fats in the form of organ meats and dairy products; they valued animal fats as absolutely necessary to good health; and they ate fats, meats, fruits, vegetables, legumes, nuts, seeds and whole grains in their natural, unrefined state. A high portion of these primitive diets consisted of raw foods, of both animal and vegetable origin.

In all of these groups -- from isolated Irish and Swiss, from Eskimos to Africans -- Dr. Price observed superb health in almost every member of the tribe or village. They were free of chronic disease, dental decay and mental illness; they were strong, sturdy and attractive; and they produced healthy children with ease, generation after generation.  

Dr. Price found many occasions to compare these healthy primitives with their civilized counterparts, living on the products of the industrial revolution refined grains, canned foods, pasteurized milk and sugar. In these peoples, he found rampant tooth decay, diseases both infectious and degenerative, and infertility. Children born to primitives who had adopted the white man's diet had crowded and crooked teeth, narrowed faces, deformities of bone structure, susceptibility to infectious illness and chronic disease.   

Studies too numerous to count have confirmed Dr. Price's observations that the civilized diet, particularly the Western diet of refined carbohydrates and devitalized fats and oils, undermines and despoils our God-given genetic inheritance of physical perfection and vibrant health.  

Later research on the diets of primitive and non-industrialized peoples has focused on their food preparation techniques. Almost universally among these peoples, grains, milk products and often vegetables, fruits and meats are allowed to ferment or pickle before they are eaten. These pickling techniques preserve foods so that they are available during periods of scarcity, but unlike modern preservation methods, which deaden and denature our foods, this process of lacto-fermentation makes nutrients in these foods more available, and supplies the intestinal tract with health-promoting lactic acid and lactic-acid- producing bacteria.  

Another technique found universally in ethnic cuisines is the use of gelatin rich meat broths with cooked food. The archives of our medical libraries contain many studies on the beneficial effect of gelatin taken on a daily or frequent basis, but these studies are ignored even as methods for making rich broths are forgotten.  

Technology can be a kind father, but only in partnership with his mothering, feminine partner -- the nourishing traditions of our ancestors. These traditions require us to apply more wisdom to the way we produce and process our food, and yes, more time in the kitchen, but they give highly satisfying results -- delicious meals, increased vitality, robust children and freedom from the chains of acute and chronic illness.

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