Nourishing Traditions

[Guest guest]

It is an excellent book, and is very popular among people who follow a

Weston Price or Weston Price-type lifestyle.

Not so popular among the Monsato jet set elite though since it

encourages people to stop eating commercial garbage.

http://www.westonapriceaus.org.au/index2.php?option=com_content & do_pdf=1 & id=29

>

> Check out this book by Sally Fallon.It talks about how our ancestors

> and preindustialized people soak or ferment their grains sometimes for

> at leat 2 days before preparing it.soaking allows

> enzymes,lactobacilli, and other helpful organisms to break down and

> nutralize phytic acid.The book contains much useful information and

> challenges politically correct nutrition.Ancient preservation methods

> actually increase nutrients in fruit,nut, veggies,meats,and milk

> products. Tina

>

[Guest guest]

Site to find locally grown organic foods, grass-fed meats, farmers

markets, etc., anywhere in the US. http://www.localharvest.org/

> >

> > Check out this book by Sally Fallon.It talks about how our

ancestors

> > and preindustialized people soak or ferment their grains

sometimes for

> > at leat 2 days before preparing it.soaking allows

> > enzymes,lactobacilli, and other helpful organisms to break down

and

> > nutralize phytic acid.The book contains much useful information

and

> > challenges politically correct nutrition.Ancient preservation

methods

> > actually increase nutrients in fruit,nut, veggies,meats,and milk

> > products. Tina

> >

>

[Guest guest]

I purchased that book, just recently, and boy, oh boy! It is like a

college textbook. How much do I really have to know to eat like is

recommended? And I am just talking about the intro! I did order the

other book recommended too, and am anxiously awaiting it.

jan

>

> Nourishing Traditions' orig. recipe has 1 teasp. sea salt. It adds a

bit more zing

[Guest guest]

I purchased that book, just recently, and boy, oh boy! It is like a

college textbook. How much do I really have to know to eat like is

recommended? And I am just talking about the intro! I did order the

other book recommended too, and am anxiously awaiting it.

jan

>

> Nourishing Traditions' orig. recipe has 1 teasp. sea salt. It adds a

bit more zing

[Guest guest]

How many have read this book and are actually preparing your foods this

way? What percentage of your foods? Have you seen a change in your

health?

Blair

[Guest guest]

Blair wrote:

>How many have read this book and are actually preparing your foods this

>way? What percentage of your foods? Have you seen a change in your

>health?

* have read the book

* never use whey, especially not in ferments!

* still use a microwave

* still eat tofu, wife still uses soy milk

* discovered pressure cookers after book said to avoid them

* already knew how to cook eggs and chops, thanks

* took on a new perspective on fats, now use dripping for fried eggs

* wife will now eat fats with less anxiety and is *much* healthier!

In short: I reckon the book is a good introduction to food for people

who think food only comes in packets, and was great for opening my mind

to the realities of nutrition, but I don't reference the recipes in the

book because they're too salty and not as interesting as other recipes I

have. I was inspired to read more on-line, so the book was certainly

inspirational, but I don't find WAPF any more compelling than veganism

or other diet extremists (no offence intended). Maybe it's just that I'm

not a religious person (I prefer faith to religion any day).

From a fermenting perspective, I reckon Wild Fermentation is much

better, or just joining a group like this one

--

Ross McKay, Toronto, NSW Australia

The planet is in a pickle, but fermenting will help save us

[Guest guest]

I have had this book for a few years now

it is much more than a cook book

it is a book about food and health

I use whey a bunch

but it is hard to come by lately

--

M. Ask

Certified Herb Specialists

The Natural Apothecary

http://thenaturalapothecary.com

---- " b.garlock " <bgarlock@...> wrote:

> How many have read this book and are actually preparing your foods this

> way? What percentage of your foods? Have you seen a change in your

> health?

>

[Guest guest]

Before I heard Sally talk, I had already started eating grass-fed ground

beef and free-range chicken, organic veggies and fruits. After hearing Sally

talk and getting the book:

- I gave up cereal. I was the Cheerios Queen. Hey, it was good for my heart,

right? Tried sprouted oatmeal, but have learned that I just don't do well on

grains.

- Gave up soy milk, which I drank instead of real milk, and gave up tofu

- Started drinking beet kvass and kombucha every day, and then started

making it

- Consume raw goat and cow dairy, cheese from raw milk, kefir, and yogurt. I

make my own kefir and am about ready to start making yogurt

- I buy coconut oil by the gallon. Had never heard of it before, except not

to eat it.

- I buy all my meat directly from the farmer that grew it without chemicals,

hormones, antibiotics, and let them walk around outside like they are

supposed to

- I regularly make and consume bone broth, and keep a quart of it in the

freezer at all times. If I get sick, I'm only the time it takes to thaw it

out until I can consume it.

- Totally gave up the microwave, and heat stuff up in a small crock pot on

high setting at the office. Ya, they think I'm crazy.

I've only been sick twice in over 3 years, but I think I've headed off a lot

of flus and colds because of the way that I eat.

I rarely eat out, and when I do, it's only as a social event. I know I'm

going to pay for it.

I would say that I have not read the book, but every time I pick it up, I

spend an hour in it reading all the stuff in the side panels

Change my health? I've never felt so good and had no clue how bad I felt

before. Now, on the rare occasion that I stray from this way of eating, as I

said, I pay for it. Best of all, I'm four years into menopause and haven't

gained any weight. Its moving around, but still the same number. I feel

FABULOUS!

I think I still need to eat more lacto-fermented veggies.

Kathy

From: nutrition

[mailto:nutrition ] On Behalf Of b.garlock

Sent: Thursday, August 07, 2008 9:03 PM

nutrition

Subject: Nourishing Traditions

How many have read this book and are actually preparing your foods this

way? What percentage of your foods? Have you seen a change in your

health?

[Guest guest]

It was sort of a " starter book " for me too ... I had not seriously

considered fermenting anything, and after reading that book

I got kefir and started making kimchi. I had already given up

wheat, and was looking for a way to create a new way

of eating, since our old way was typical American, which

tends to be bread/pasta based.

What I really liked about the book was the emphasis on

traditional eating. It got me looking back and asking my

Mom how DID people used to eat, and she since has

shared many family recipes and anecdotes. It also got

me into buying farm-raised food, and raising my own.

I also liked the general philosophy, which mirrors my own:

QUESTION EVERYTHING! Don't follow dogma! Don't let

the " diet dictocrats " tell you what to eat! Keep an open

mind!

The problem though, is the problem that happens after

every paradigm shift: the new paradigm becomes the

new dogma. And now some people are as dogmatic

about WAPF as the " diet dictocrats " ever were.

I don't think Price would have been though ... if he

lived today he'd still be questioning everything. Or so I'd

like to think. I still question everything!

Also, the recipes are ok for beginner recipes, but really,

a lot of them are " simplified " versions of standard recipes

from some time ago or from other countries. In this day

of UTube and the Internet, you can get a really good recipe

for, say, fermented dosas, complete with pictures, in many

places on the net. And more about experimenting with dosas

in the archives here.

Using Sally's tenet of using " traditional methods " , for instance,

I don't use whey, because very few traditional recipes (if any,

I haven't found one yet) use whey as a starter. Also I don't

screw on jar lids " tight " because experience has found (on these

lists) that jars DO explode sometimes. And that carrot recipe has

a typo it seems, which makes them very salty. And pressure cookers

really do make the best broth and aren't as bad as the book makes

out (I think they work a lot better than a pan on the stove, which tends

to burn on the bottom, creating all kinds of odd chemicals). Also

they have now invented " salad spinners " which makes drying your

lettuce in the spin cycle obsolete.

I also read books like the " Martha Washington Cookbook " and

" Keeping Food Fresh " (now published under another name that

I can't remember) which give authentic recipes that past generations

actually used. And " how to make kimchi " books by Koreans. Then

I tweak the recipes to use the ingredients and methods that work

for me.

That said ... I don't know of any other one book that has sparked

the imaginations of so many people. I'd love to see a rewrite of

it ...

On Thu, Aug 7, 2008 at 7:03 PM, b.garlock <bgarlock@...> wrote:

> How many have read this book and are actually preparing your foods this

> way? What percentage of your foods? Have you seen a change in your

> health?

>

> Blair

>

>

> ------------------------------------

[Guest guest]

In Defence of Food by Pollan is another interesting one. One to

borrow not buy I think because its not a read-over-and-over book like NT

but it's good. It's an anti-dogma food book.

Sally

[Guest guest]

Thanks for your response, Kathy. I'd like to ask you about how much

do you spend monthly on your meats. That's where I have a hard time.

I'm a single mom of 2, trying to do the right thing, but after I pay

for day care, I barely have $ left over for good meats. I don't know

know how to afford to pay for it.

On Thu, Aug 7, 2008 at 11:43 PM, Kathy Dickson <kathy.dickson@...> wrote:

> Before I heard Sally talk, I had already started eating grass-fed ground

> beef and free-range chicken, organic veggies and fruits. After hearing Sally

> talk and getting the book:

>

[Guest guest]

I have been trying to eat healthier over the last several years. I saw

the book in our local library after reading about it here on the

internet. So I've been reading it for a few days and am considering

buying my own copy.

So what I'm seeing from the responses here is that it is a good

starting point to a healthier life and to use and adapt the recipes to

work in our own individual lives. I've known for some time that all

this commercial food is not good for me, I just want to get deeper into

better food for myself.

I already raise some crops in my chemical free garden using open

pollinated crops, raise my own chickens, ducks, turkeys and rabbits for

meat, and can some of my food. I also get raw milk from a local farmer

that is licenced to sell it.

Blair

[Guest guest]

Hi ,

That's hard to say because I buy grass fed for my dogs, too, which as a

single mom must seem outrageous to you. I have two, one eats raw and one

eats cooked. Both get grass fed or free range. They are small, so it is not

as outrageous as it sounds. But, my old boy is 17 years old and gets grass

fed beef, lamb, and chicken. The beef is ground or the cheapest cuts cooked

in the slow cooker, and the chicken that comes off the bones when I make

broth. I have another dog that eats raw, and he sometimes gets the wings and

carcass from the whole chicken.

I started eating grass-fed ground beef and free range chicken because I

think those are the most " dangerous " to eat from commercial growers. If I

buy a whole chicken, cut it up and cook the legs, thighs, and boneless

breasts for me, I can make broth from the rest, or give it to my dog that

eats raw.

Also, I shop for cuts that the grass-fed farmers have on sale, and I buy

from 4 grass fed farmers, so something is always on sale. For example, one

grass fed farmer sells hanging tender very cheap, I roast that like a pot

roast. I shop for my grass-fed cuts just like I did my commercial cuts, buy

on sale and price compare.

Sorry, I can't give you a specific number.

Kathy

From: nutrition

[mailto:nutrition ] On Behalf Of

Sent: Friday, August 08, 2008 5:48 AM

nutrition

Subject: Re: Nourishing Traditions

Thanks for your response, Kathy. I'd like to ask you about how much

do you spend monthly on your meats. That's where I have a hard time.

I'm a single mom of 2, trying to do the right thing, but after I pay

for day care, I barely have $ left over for good meats. I don't know

know how to afford to pay for it.

On Thu, Aug 7, 2008 at 11:43 PM, Kathy Dickson <kathy.dickson@...

<mailto:kathy.dickson%40tx.rr.com> > wrote:

> Before I heard Sally talk, I had already started eating grass-fed ground

> beef and free-range chicken, organic veggies and fruits. After hearing

Sally

> talk and getting the book:

>

[Guest guest]

I have read it. So far, I've made pickles and sauerkraut. Prior to reading

this book, I had already made several changes to my diet. For instance, I

purchase all of our poultry, pork and beef from a local farmer who does not

use antibiotics, hormones, vaccinations, etc. I also do not eat processed

foods. I pretty much make everything from scratch using wholesome

ingredients that I purchase from local farmers or from the health food

store. I have a small garden that I am growing with my daughter. I planted

some herbs but didn't really have much success with them. I had already

seen tremendous improvement in my health from those changes. I also have

kefir and komboucha daily.

As for fermenting foods, this was another addition to my diet and lifestyle

to improve upon what I was already doing. I am just learning but what I

have made so far, I absolutely love. When I finished off the first quart of

pickles I made, I drank about half the juice that was left, which was about

a cup and a half. This past week was the first week of my consuming

fermented food daily as well as the kefir and komboucha. Um....it

definitely cleaned out my system...LOL! Things are returning to a more

normal state for me now. I do not feel bloated anymore. I feel like I have

more energy and I'm not quite as sluggish in the mornings as I used to be.

It's not a huge difference but one I expect will only improve with time.

I just ordered these two books from Amazon on fermented foods:

Preserving Food without Freezing or Canning: Traditional Techniques Using

Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Ferment

and

Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for

Lactic Fermented Food to Improve Your Health.

Again, I am just hoping to expand and improve upon what I am learning to

have a better diet and lifestyle for myself and to pass along this

information to my daughter who is raising a young family.

--

April

The Lotus rises from the mud and dirt

Sweet Lotus Creations

www.sweetlotuscreations.com

On Thu, Aug 7, 2008 at 9:03 PM, b.garlock <bgarlock@...> wrote:

> How many have read this book and are actually preparing your foods this

> way? What percentage of your foods? Have you seen a change in your

> health?

>

[Guest guest]

Kathy, I'd like to know how you make the bone broth. I just got a side of

beef delivered and have all the soup bones. Are these what you use to make

the broth? I was just going to use them as a base for making soups and

stews over the winter months. I would appreciate if you could share your

knowledge on making bone broth and how you use it to head off sickness.

Also, what is beet kvass?

Thanks.

--

April

The Lotus rises from the mud and dirt

Sweet Lotus Creations

www.sweetlotuscreations.com

On Thu, Aug 7, 2008 at 10:43 PM, Kathy Dickson <kathy.dickson@...>wrote:

>

> - I regularly make and consume bone broth, and keep a quart of it in the

> freezer at all times. If I get sick, I'm only the time it takes to thaw it

> out until I can consume it.

>

[Guest guest]

Sally would tell you to never eat pork

and explains why in her side notes

This books most important contributions

to my life are the side notes ( side bars) in it

--

M. Ask

Certified Herb Specialists

The Natural Apothecary

http://thenaturalapothecary.com

---- April McCart <sweetlotuscreations@...> wrote:

> I have read it. So far, I've made pickles and sauerkraut. Prior to reading

> this book, I had already made several changes to my diet. For instance, I

> purchase all of our poultry, pork and beef from a local farmer who does not

> use antibiotics, hormones, vaccinations, etc.

[Guest guest]

She doesn't give any recipes for pork but in the intro section on fats

(page 16) she praises pork lard commenting only that " some researchers

believe " that pork products should be avoided because they cause cancer

and others suggest that only the meat, not the fat, is a problem.

On the discussion on protein she again (one par on page 32) repeats the

possibility that pork may cause " serious changes " for several hours

after consumption. However she notes " in fairness " that many long-lived

groups eat pork products daily and that lard is an excellent source of

Vit D. There is one other reference in the index (page 61) which is a

discussion of macrobiotic foods and mentions that pork is very yang.

I've only checked the index but that's all I can find.

Sally Eva

M. Ask wrote:

> Sally would tell you to never eat pork

> and explains why in her side notes

>

> This books most important contributions

> to my life are the side notes ( side bars) in it

>

> --

> M. Ask

> Certified Herb Specialists

> The Natural Apothecary

> http://thenaturalapothecary.com

>

> ---- April McCart <sweetlotuscreations@...> wrote:

>

>> I have read it. So far, I've made pickles and sauerkraut. Prior to reading

>> this book, I had already made several changes to my diet. For instance, I

>> purchase all of our poultry, pork and beef from a local farmer who does not

>> use antibiotics, hormones, vaccinations, etc.

>>

>

> ------------------------------------

>

>

[Guest guest]

In the NT group I think someone mentioned that also, Sally is Jewish?

Pork is, in biology, very close to human, which is why pork organs

can be transplanted into humans. That makes it good in one

respect (easy to digest and assimilate) and bad in another (we share

bacteria, viruses, and parasites easily).

Also it is raised in pretty bad conditions, these days. But the

pastured pork is more likely to have trichinosis (they've been

testing it lately) and since they will eat anything, they could

eat bad stuff that happens to be on the property. And for sure

they'll eat rats etc, which might be full of rat poison if any of

the local farmers put out rat bait ... which most do, and the

rats get tolerant of it.

Nevertheless, we do like it! My grandmother lived to be 96. She

insisted on a slice of ham with every single meal. She never

did get high blood pressure or arthritis.

On Sat, Aug 9, 2008 at 1:28 PM, Eva family <bobsallyeva@...> wrote:

> She doesn't give any recipes for pork but in the intro section on fats

> (page 16) she praises pork lard commenting only that " some researchers

> believe " that pork products should be avoided because they cause cancer

> and others suggest that only the meat, not the fat, is a problem.

>

> On the discussion on protein she again (one par on page 32) repeats the

> possibility that pork may cause " serious changes " for several hours

> after consumption. However she notes " in fairness " that many long-lived

> groups eat pork products daily and that lard is an excellent source of

> Vit D. There is one other reference in the index (page 61) which is a

> discussion of macrobiotic foods and mentions that pork is very yang.

>

> I've only checked the index but that's all I can find.

>

> Sally Eva

>

> M. Ask wrote:

>> Sally would tell you to never eat pork

>> and explains why in her side notes

>>

>> This books most important contributions

>> to my life are the side notes ( side bars) in it

>>

>> --

>> M. Ask

>> Certified Herb Specialists

>> The Natural Apothecary

>> http://thenaturalapothecary.com

>>

>> ---- April McCart <sweetlotuscreations@...> wrote:

>>

>>> I have read it. So far, I've made pickles and sauerkraut. Prior to reading

>>> this book, I had already made several changes to my diet. For instance, I

>>> purchase all of our poultry, pork and beef from a local farmer who does not

>>> use antibiotics, hormones, vaccinations, etc.

>>>

>>

>> ------------------------------------

>>

>>

[Guest guest]

NT group?

more detail please

--

M. Ask

Certified Herb Specialists

The Natural Apothecary

http://thenaturalapothecary.com

----

[Guest guest]

I am unwilling to get into a discussion of weather it

is healthy to eat pork or not ...

I have just recently return from the VA hospital in Ann Arbor

and house is , shall we say, disorganzed ... so I know not where her

book is ... the notes, as I mentioned are in the side bars NOT in

the regular text of the book ... if my memory serves me correctly...

the notes " suggest " that eating pork reduces your bodies immune ablity.

This would match other things I have read ...

My orginal post was triggered by someone sharing they were following her advice

and went

on to say that included the processing of pork ... the intent of my orginal

post

was to clarify that she opposes eating pork ... and no ... not because she is

Jewish ... I find that suggestion insulting

--

M. Ask

Certified Herb Specialists

The Natural Apothecary

http://thenaturalapothecary.com

---- Eva family <bobsallyeva@...> wrote:

> She doesn't give any recipes for pork but in the intro section on fats

> (page 16) she praises pork lard commenting only that " some researchers

> believe " that pork products should be avoided because they cause cancer

> and others suggest that only the meat, not the fat, is a problem.

>

> On the discussion on protein she again (one par on page 32) repeats the

> possibility that pork may cause " serious changes " for several hours

> after consumption. However she notes " in fairness " that many long-lived

> groups eat pork products daily and that lard is an excellent source of

> Vit D. There is one other reference in the index (page 61) which is a

> discussion of macrobiotic foods and mentions that pork is very yang.

>

> I've only checked the index but that's all I can find.

>

[Guest guest]

I am unwilling to get into a discussion of weather it

is healthy to eat pork or not ...

I have just recently return from the VA hospital in Ann Arbor

and house is , shall we say, disorganzed ... so I know not where her

book is ... the notes, as I mentioned are in the side bars NOT in

the regular text of the book ... if my memory serves me correctly...

the notes " suggest " that eating pork reduces your bodies immune ablity.

This would match other things I have read ...

My orginal post was triggered by someone sharing they were following her advice

and went

on to say that included the processing of pork ... the intent of my orginal

post

was to clarify that she opposes eating pork ... and no ... not because she is

Jewish ... I find that suggestion insulting

--

M. Ask

Certified Herb Specialists

The Natural Apothecary

http://thenaturalapothecary.com

---- Eva family <bobsallyeva@...> wrote:

> She doesn't give any recipes for pork but in the intro section on fats

> (page 16) she praises pork lard commenting only that " some researchers

> believe " that pork products should be avoided because they cause cancer

> and others suggest that only the meat, not the fat, is a problem.

>

> On the discussion on protein she again (one par on page 32) repeats the

> possibility that pork may cause " serious changes " for several hours

> after consumption. However she notes " in fairness " that many long-lived

> groups eat pork products daily and that lard is an excellent source of

> Vit D. There is one other reference in the index (page 61) which is a

> discussion of macrobiotic foods and mentions that pork is very yang.

>

> I've only checked the index but that's all I can find.

>

[Guest guest]

Hi April,

I mostly make bone broth from chicken bones, but I’ve made it from beef and

lamb also. I don’t have a stock pot, so I put the bones in my largest pan,

cover them with water, and add a quarter cup of raw apple cider vinegar. The

vinegar helps draw the calcium, vitamins, and minerals out of the bones. The

chicken bones just crumble in your hands. But, my dogs still love them! Many

think that bone broth is a good source of calcium instead of supplements.

For big bones, like beef and the legs from lamb or chicken, it needs to

simmer for 18-24 hours. For smaller bones, like chicken wings and backs, 12

hours is plenty. I take the meat off the bones and out of the pot as soon as

it is tender enough. With the chicken, usually a 4-6 hours. Also, make sure

that you don’t cook it too hard or it will damage the fat, and make sure

that it is simmering.

I, too, use my broth for cooking potatoes, rice, and pasta; and for making

soup. It helps prevent illness because it is so nutrient dense and does not

require much energy for the body to digest it. When we are sick, we need to

eat easily digestible foods so the body can use as much energy as possible

for healing. There is no richer, more nutrient dense food than bone broth

from free range animals that have been allowed to eat grass and walk around

in the sunshine. Both times that I’ve gotten sick in the last few years

have been in the winter, when I hadn’t consumed my broth because life was

too busy. I’m sure the stress was a contributor also.

When I heard Sally Fallon speak, she said if you go in the hospital, DON’T

eat the food! Have someone bring you bone broth.

From Nourishing Traditions page 610: Beet kvass is a lacto-fermented

beverage made with whey, salt, and beets. It is an excellent blood tonifier

and digestive aid, promotes regularity, alkalizes the blood, supports good

liver health, and helps prevent kidney stones. Cut up (don’t grate) 2-3

medium beets, about 2 cups. Put the beets, ¼ cup of whey, and 2 Tablespoons

quality salt into a 2 quart pitcher. Fill with quality water. Cover and

leave at room temperature for 2 days. Transfer to the refrigerator. The book

says to drink ½ cup morning and night. But, the energy is in the liver

meridian at night while we sleep, so I drink mine in the evening.

Many people leave the beets in the liquid, I don’t. I make 2 pitchers at a

time. After the first batch, I combine the beets from both pitchers in to

one pitcher and use them again to make another batch. Again, when I heard

Sally speak, she said you could use them twice, but I think the second batch

is too weak unless I double the amount of beets. If whey is scarce, you can

use ¼ cup of the first batch instead of whey in the second batch.

I love beets, so I eat them after making kvass.

Hope that helps,

Kathy

From: nutrition

[mailto:nutrition ] On Behalf Of April McCart

Sent: Saturday, August 09, 2008 11:37 AM

nutrition

Subject: Re: Nourishing Traditions

Kathy, I'd like to know how you make the bone broth. I just got a side of

beef delivered and have all the soup bones. Are these what you use to make

the broth? I was just going to use them as a base for making soups and

stews over the winter months. I would appreciate if you could share your

knowledge on making bone broth and how you use it to head off sickness.

Also, what is beet kvass?

Thanks.

--

April

The Lotus rises from the mud and dirt

Sweet Lotus Creations

www.sweetlotuscreations.com

On Thu, Aug 7, 2008 at 10:43 PM, Kathy Dickson <kathy.dickson@...

<mailto:kathy.dickson%40tx.rr.com> >wrote:

>

> - I regularly make and consume bone broth, and keep a quart of it in the

> freezer at all times. If I get sick, I'm only the time it takes to thaw it

> out until I can consume it.

[Guest guest]

Sally didn’t say that when I heard her talk. And on the Web page at:

http://westonaprice.org/basicnutrition/boarddiets.html

These are some of her sample meals:

Breakfast: Super scramble (1 egg, 1 egg yolk, 1 tablespoon cream cooked in 1

tablespoon butter), 2 pieces soft thick bacon, 1 cup whole milk, 2 teaspoons cod

liver oil, 1 teaspoon butter oil, 1 cup beet kvass.

Dinner: 1 cup cream of vegetable soup, 3 ounces liver cooked in lard, 2 pieces

bacon, 1 onion cooked in lard, steamed spinach with 2 teaspoons butter, 1/2 cup

sauerkraut, 6 ounces kombucha, 1 cup beet kvass.

Breakfast: 1/2 grapefruit, 2 fried eggs with 1 ounce sausage, 1 fried tomato, 1

cup whole milk, 1 cup beet kvass, 2 teaspoons cod liver oil, 1 teaspoon butter

oil

There is pork at every meal! One thing I remember her saying is that farmers

that make cheese and sell cream should have pigs also and feed the skim milk to

the pigs.

Kathy

From: nutrition

[mailto:nutrition ] On Behalf Of M. Ask

Sent: Saturday, August 09, 2008 6:21 PM

nutrition

Cc: Eva family

Subject: Re: Nourishing Traditions

I am unwilling to get into a discussion of weather it

is healthy to eat pork or not ...

I have just recently return from the VA hospital in Ann Arbor

and house is , shall we say, disorganzed ... so I know not where her

book is ... the notes, as I mentioned are in the side bars NOT in

the regular text of the book ... if my memory serves me correctly...

the notes " suggest " that eating pork reduces your bodies immune ablity.

This would match other things I have read ...

My orginal post was triggered by someone sharing they were following her advice

and went

on to say that included the processing of pork ... the intent of my orginal post

was to clarify that she opposes eating pork ... and no ... not because she is

Jewish ... I find that suggestion insulting

--

M. Ask

Certified Herb Specialists

The Natural Apothecary

http://thenaturalapothecary.com

---- Eva family <bobsallyeva@... <mailto:bobsallyeva%40ntlworld.com> >

wrote:

> She doesn't give any recipes for pork but in the intro section on fats

> (page 16) she praises pork lard commenting only that " some researchers

> believe " that pork products should be avoided because they cause cancer

> and others suggest that only the meat, not the fat, is a problem.

>

> On the discussion on protein she again (one par on page 32) repeats the

> possibility that pork may cause " serious changes " for several hours

> after consumption. However she notes " in fairness " that many long-lived

> groups eat pork products daily and that lard is an excellent source of

> Vit D. There is one other reference in the index (page 61) which is a

> discussion of macrobiotic foods and mentions that pork is very yang.

>

> I've only checked the index but that's all I can find.

>

[Guest guest]

There are multiple native nutrition groups on . I did a search for native

nutrition and found the big group, and one in the central part of my state.

Kathy

From: nutrition

[mailto:nutrition ] On Behalf Of M. Ask

Sent: Saturday, August 09, 2008 6:08 PM

nutrition

Cc:

[Guest guest]

On Sat, Aug 9, 2008 at 4:20 PM, M. Ask <rma@...> wrote:

>

> My orginal post was triggered by someone sharing they were following her

advice and went

> on to say that included the processing of pork ... the intent of my orginal

post

> was to clarify that she opposes eating pork ... and no ... not because she is

Jewish ... I find that suggestion insulting

Sorry, it wasn't meant to be insulting. The following is what I have

heard (more than once) from people who attended conferences:

http://www.mothering.com/discussions/archive/index.php/t-464894.html

I " 'm not going to be too much help here, but I did hear Sally Fallon

say the reason there aren't pork recipes in NT is b/c Enig is

Jewish and it was out of deference to her. I wonder if you can find

some contact info for her at the WAP website? She might have lots of

answers for you. "

As you can see, I got Sally and mixed up. And it is 2nd hand

information, so take it as you will.

I'm " on the fence " myself about pork. I raise or have other people

raise beef, chickens, geese, and ducks, and I'm thinking about raising

fish. But I have stayed away from pigs, because I just can't figure

out all the issues, nor do I have time to research them right now!

Historically, aside from health, pigs have been in the middle of a lot

of social issues. It is thought that they brought smallpox to the New

World. The Spaniards had a habit of " seeding " islands with pigs,

because they multiplied, and then they would have an easy food source

the next time the ship came around. This of course led to the

decimation of not only many Native Americans, but also native

wildlife.

But also, pigs were let loose in cities as garbage collectors. They

ate anything in the street. Some people wanted to get rid of them

though, because they attacked, and sometimes killed, people, esp.

children. But, these " city pigs " were also a food source for the lower

classes, and getting rid of them destroyed the one protein source

available for the underclass, so there was much debate about it.

Pigs were a major food source in the South. They were let loose in

forests, where the saying was " Root, hog, or die " . They scavenged for

food and were harvested later. But wild boars were (and are) very

dangerous.

OTOH, pigs are very intelligent and bond to their feeders and love to

have their bellies scratched.

See what I mean? Pigs are complicated.