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Nourishing Traditions Hardcover – January 1, 2005
- LanguageEnglish
- PublisherNew Trends Publishing
- Publication dateJanuary 1, 2005
- ISBN-100967089786
- ISBN-13978-0967089782
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Product details
- Publisher : New Trends Publishing; Rev 2nd edition (January 1, 2005)
- Language : English
- ISBN-10 : 0967089786
- ISBN-13 : 978-0967089782
- Item Weight : 3.9 pounds
- Best Sellers Rank: #1,596,389 in Books (See Top 100 in Books)
- #875 in Heart Healthy Cooking (Books)
- Customer Reviews:
About the authors
Mary Gertrude Enig, Ph.D. (née Dracon, 1931 – September 8, 2014) was a nutritionist and researcher known for her unconventional positions on the role saturated fats play in diet and health. She promoted skepticism towards the widely held view in the scientific and medical communities that diets high in saturated fats can contribute to development of heart disease, while she advocated for a diet based on whole foods and rich in certain saturated fats.
Along with Sally Fallon, Enig co-founded the Weston A. Price Foundation (WAPF) in 1999. According to WAPF Vice President Kaayla Daniel, Enig died of a stroke at the age of 83.
Bio from Wikipedia, the free encyclopedia. Photo by Own work by FrummerThanThou (Processed and transferred by Ukexpat) (Original uploaded on en.wikipedia) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikimedia Commons.
As author of the best-selling nutritional cookbook Nourishing Traditions, Sally Fallon Morell is the leading spokesperson for a return to nutrient-dense diets including raw milk, animal fats, organ meats, bone broths and lacto-fermented foods. She is the founding president of the Weston A. Price Foundation (www.westonaprice.org) and a founder of A Campaign for Real Milk (realmilk.com). She is also president of NewTrends Publishing (newtrendspublishing.com), which publishes books on diet and healthy, including books in the Nourishing Traditions series.
In 2009, she and her husband Geoffrey Morell purchased P A Bowen Farmstead (pabowenfarmstead.com), where they produce award-winning artisan raw milk cheese, woodlands pork, and pastured eggs and poultry.
Mary Gertrude Enig, Ph.D. (née Dracon, 1931 – September 8, 2014) was a nutritionist and researcher known for her unconventional positions on the role saturated fats play in diet and health. She promoted skepticism towards the widely held view in the scientific and medical communities that diets high in saturated fats can contribute to development of heart disease, while she advocated for a diet based on whole foods and rich in certain saturated fats.
Along with Sally Fallon, Enig co-founded the Weston A. Price Foundation (WAPF) in 1999. According to WAPF Vice President Kaayla Daniel, Enig died of a stroke at the age of 83.
Bio from Wikipedia, the free encyclopedia. Photo by Own work by FrummerThanThou (Processed and transferred by Ukexpat) (Original uploaded on en.wikipedia) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikimedia Commons.
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My first impression of the book is that it shows exactly how hard nutritional science actually is. The authors are citing hundreds of technical works from both demographic and controlled experiment studies regarding thousands of different food components in their way to painting a complete picture of good nutrition. Their starting point in painting this picture is the common sense assumption that historical, natural diets are invariably more healthy than those laden with commercially processed foods. This assumption is backed up by demographic research done in the first third of the last century. This is the import of the `traditions' in the title.
It turns out that the potential allies of the authors' approach come from such different quarters as the Atkins diet advocates who endorse eating meat, eggs, and other proteins in preference to (processed) carbohydrates and the `Raw Food' wing of the vegetarian / vegan movement. The latter camp would wholeheartedly endorse the authors' issues with eating foods that retain their original enzymes to aid in digestion. I'm sure the vegans and the Atkins camp will not join forces any time soon, but their appearance in the same metaphorical room on the side of the authors' position is another indication of how multi-sided complex scientific theories can become.
I have no facts to confirm or challenge the authors' claim of corruption on the part of some academics in endorsing a nutritional position to back commercial interests. I will only say that it is irrelevant to the central tenant of the book, which in very simple terms is `Eat the way your great grandparents ate'. Some of the more important details are:
1. Avoid processed fats, starches, sugars, and proteins. They are not of no value. They are unhealthy.
2. Eat animal protein and their accompanying fats.
3. Eat whole grain products.
4. Eat foods prepared in such a way that avoids loosing important nutrients.
Almost all of the authors' statements on individual nutritional facts are backed up by published scientific research. One or two or even ten percent of their references may be flawed, but the overall weight of their evidence is truly impressive. The only problem I find in their characterization of the way things are today is in not giving full credit to medical science in lengthening our lifespans through the suppression of infectious diseases. This is likely to be the reason behind the increase in the frequency of deaths by degenerative diseases like cancer and heart disease, not a catastrophic loss of nutritional value in our diets. That is not to say their claims about the drop in the quality of our diet are not true. Always remember that these gals are making a case, they are not simply publishing scientific results.
While I think the authors have a strong case against processed foods, I find it difficult to fully endorse their next step. Their solution takes us close to the land of food extremists such as both traditional vegetarians and the more radical proponents of `raw' diets. What this means is that they raise up foods which are hard to find or difficult to prepare or are prepared in ways unfamiliar to American kitchens. This may not necessarily be a bad thing. It tends to appeal to my `Whole Earth Catalog' mentality of the home-brew lifestyle. But this lifestyle is simply not practical for the millions who work long, stressful hours followed by time devoted to kids and spouses.
My skepticism regarding their solutions is reinforced by some culinary misstatements such as the suggestion to refrigerate tomatoes after they ripen, to not add garlic to hot fat, and that artisinal breads are not good for sandwiches. The second and third statements are refuted daily by traditional Italian cooking practice. Their condemnation of all aluminum cookware and the microwave also seem more extreme than they need be.
What I take from this work is the very cautious and undramatic conclusion that the safest (and most interesting) culinary path lies in the study and emulation of historical diets. This gives a strong theoretical underpinning to my admiration of educators such as Mario Batali and Paula Wolfert who examine and promote historical cuisines based on the `what grows together, goes together'. This could easily be a subtitle of this book. It also gives support to practitioners such as Rachael Ray who promote fast cooking without resorting to overly processed ingredients.
I love a book that pulls together and validates a wide range of (my) opinions. While this book may not always be right, it is supremely valuable in its provocation to thinking. It is also supremely valuable in it's demonstrating the value of some less common foods such as sauerkraut, crème fraiche, and kim chee. This value doubles in that it actually tells you how to make this stuff. Lest it be overlooked, it is important to note that the lions share of the book is a fairly large cookbook of recipes with methods and materials that follow the book's doctrines.
At a list price of $25, the catalogue of vegetables chapter alone is almost worth the price of admission. I'm happy that here, the authors part company with both the advocates of `raw' and the old Adele Davis doctrine of saving veggie cooking water. They reinforce again the conventional wisdom of old school culinary practice which rarely leaves veggies raw. Some raw vegetables contain some bad things and cooking almost always makes the good things more available to digestion.
I recommend this book to everyone as the very next book you need to buy about food.
1.) What is the Big Idea of this book? This book is part educational and part recipe book. Very easy to read, clear and concise. All the pages of recipes have little tid bits of nutritional information which make it entertaining to read. The beginning is an education on whole foods. It explains that the foods of our ancestors was un-adulterated, whole and pure. She explain why certain big food industry, along with other associations, funnel money into politics resulting in a bias of information, mis-information or old/unproven information about the foods we eat, should be eating, food guidelines and recommendations. But, if you eat natural, organic, whole foods, local, pastured, properly prepared, fermented and cultured products you will benefit with improved health and vitality. You will also be more satiated, enjoy better moods created by a perfect balance of nutrients helping hormone regulation and have improved muscle, skeletal & skin tone. All of our body's processes work in conjunction with each other so proper traditional foods supplies the correct balancing act. Getting the nutrients from good sources helps our body's get a complete nutrient profile as nature intended. Cooking properly helps retain foods nutrients and even fermenting a food product adds to nutrient value. There are many different traditional diets around the world but they have so much in common: protein from an animal (or insect), fermented & cultured foods, natural salts, carb source, & a variety of natural fats.
2.) Three interesting things I learned about nutrition from reading this book.
1) Range-fed beef that is finished with several weeks of grain feedings is fine, as long as the grains are organic and no cottonseed meal or soy protein are added to the feed. Grain finishing imitates the natural feeding habits of cattle & other ruminants, which get fat in the late summer & fall when they are feeding on natural grains in the field. I had read previously that a cow would not choose to eat a grain in a field, but I realize that the grass turns to seed at some point.
2) I learned in detail how hydrogenated fat is made into partially hydrogenated margarines & shortenings. Most of these made-made "trans" fats are toxic but our digestive systems does not recognize this. Instead of getting rid of them our body incorporates trans fats into the cell membrane- making our cells actually partially hydrogenated.
3) Clay. Adding small amounts of fine clay or mud as supplement to water or food is a practice found in many traditional societies throughout the world. Clay can provide a variety of macro & trace minerals, & can be used as a detoxifying agents to help assimilation and help prevent intestinal problems like diarrhea and food poisoning. They also bind with anti-nutrients found in plants to help prevent their absorption.
Embraces, teaches & encourages the principles of Dentist, Dr. Weston A. Price.
4.) What are my thoughts/comments/perspectives about this book?
This book is easy to read. It is not only a recipe book but the introduction backs up the nutritional advice throughout the book. I love cook books. This book also describes why traditional people's ate certain foods, includes an equipment list for the kitchen, food selection, frankenfoods to avoid, with sample menus too. I like the layout & will enjoy delving into the section about `Fermented Vegetables and Fruit.' Each section is appropriately described as to the "why's" along with historical facts. I am particularly interested in this chapter because the process of lacto-fermentation enhances the digestibility of lactobacilli & increases vitamin levels of those foods. These organisms help produce enzymes as well as antibiotic and anti-carcinogenic substances. I think it is hard to find good, properly prepared Fermented veggies other than KimChee from cabbage. I think this book would be wonderful Wedding gift to any newlywed.
The educational content in this book is incredible. And it has awesome recipes.
The book is THICK, so it may have been better as a hardback. But either way, it’s amazing.
Top reviews from other countries
Tiene muchas explicaciones y las recetas son sencillas (aunque también las hay complicadas). Te explica fórmulas básicas y el por qué las cosas de hacen de una forma u otra. Además, hay muchísima información sobre las propiedades de los alimentos y la forma de alimentación respaldando la tradición con la ciencia.
El libro tiene dibujos, pero son sin color, y es un libro para consultar, como un básico. No tiene fotos ni está elaborado para ser visual (entendamos, es bonito pero es práctico y para leer, con sus recetas bien explicadas y compartimentadas, pero aprovechando todo el espacio con letra y explicaciones y pocas imágenes).
Igualmente me parece que es el mejor libro de cocina que tengo, por su extensión, versatilidad, variabilidad de temas (ensaladas, carnes, pescados, dulces, sopas, fermentados, órganos, verduras...) y seriedad. Si sólo pudiera tener un libro sería este. Hay recetas de comida de todo el mundo y cosas para hacer con niños.