Nourishing Traditions by Sally Fallon

[Guest guest]

Hi guys,

I just finished 'Nourishing Traditions' by Sally Fallon and it was one

of the best books I've ever read. I've found some of the information

quite shocking but I've completely changed my mind about several

things. It goes against all orthodoxy and even what I think most CRON

members would advocate. The first 70 pages and last 10 are nutritional

information and practical tips. I'm going to let my family read it: it

has great motivational information against trans fat and sugar (but I

assume that's old news to the folks here). The rest of the book is 700

recipes or so with snippets from other books on the sides of each

pages. It's like reading 10 books in one. Some very interesting

tidbits in there.

In a nutshell, this is what it contained:

Why saturated fat is GOOD. Why butter is actually very healthy as well

as coconut oil and palm kernel oil as well as high fat milk and

non-lean animal problems. This was one of the take home messages of

the book and she goes into depth about it. She quotes many books and

studies on the fallacies of modern health advice (ie: butter is bad,

corn oil and margarine are good). Many recipes therefore use butter,

cream, animal meats and eggs. I think I've finally come around to this

point of view and I look foreword to using these things in my diet.

Whole, non pasteurized milk is extremely healthy she says and backs

this up with data from various tribes around the world (research by

Weston Price, mainly). Pasteurized milk, she says, has killed away all

the beneficial enzymes in milk and most of the nutrition. Her

suggestions are to get raw milk if possible and if not, get milk that

is NOT ultra-pasteurized or homogenized and NOT skim milk.

Phytic acid is bad. That's why tofu, soy milk, whole wheat grains,

bran, legumes, nuts are not healthy unless you use them properly. She

explains how to do this and it basically involves a lot of soaking and

lacto-fermentation. This gives those items their full nutritional value .

A great deal of the recipes in the books are derived from 2 basic

processes she describes early on: making yoghurt and making stock

broth. Enzymes are mentioned a great deal and making natural yoghurt

is very important she says. Soups made with carcasses also render a

great deal of nourishment essential to health.

There's a lot more then that...but those are the main things. I'd love

to discuss it with anyone here.

In the spirit of the book I'm attempting to make some coconut

icecream. If it's good, I'll let you guys know.

Cheers!

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