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Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (平装)
by Sally Fallon
| Category:
Nutrition, Health & fitness |
| Market price: ¥ 278.00
MSL price:
¥ 218.00
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MSL rating:
 Good for Gifts |
| MSL Pointer Review:
A full-spectrum nutritional cookbook with a startling nutrition message you can't afford to miss. A proven good investment. |
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AllReviews |
1 Total 1 pages 9 items |
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T. Hartle (MSL quote), USA
<2007-01-05 00:00>
This book promotes the notion that animal fats are necessary for our health and hormonal balance and yet these claims are not supported by sound research, in fact much research has been conducted proving the exact opposite. This book promotes a diet that could be potentially very dangerous for individuals with diabetes, heart disease, cancer, uterine fibroids, hormonal problems and other health issues.
In our society we certainly do not have any lack of saturated animal fats in our diets and we are plagued with many hormonal problems such as serious menopausal symptoms, early puberty, as well as heart disease, cancer and many other illnesses.
In Asian countries they do not eat much animal flesh and do not experience any where near the rate of osteoporosis, heart disease, menopausal symptoms that we have in the U.S.
I have seen many people recover from uterine fibroids, high blood pressure, even type II diabetes and other illnesses by eating a plant based diet. This book is based more on opinion than sound nutritional research.
All living things have hormones running through their bodies and when we eat their flesh we consume these hormones which can actually throw off our delicate hormonal balance not help it. I would not recommend this book as it basicly strives to justify the unhealthy diet of America despite the growing number of Americans suffering from debilitating diseases. |
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An American reader (MSL quote), USA
<2007-01-05 00:00>
Spare me the lovely, delicate little drawings - a trick to get health-conscious, counterculturally influenced young people to look inside this book.
I disagree with the premise of this book - which is just more Atkins hype: that consuming more and more animal flesh and having meat or dairy as the base of your diet will somehow make you healthier than the person who has a grain-based diet with plenty of beans, nuts and vegetables as well as fruit (and perhaps occasional dairy, meat or fish when necessary or maybe having more of these foods at certain times in one's life.)
The information about fermented foods can be found elsewhere including Michio Kushi's books on Macrobiotics or other such publications (that actually are based on facts regarding the traditional Asian diets.) The fact is all the regions of the world have whole grains as their base, not meat! In Europe and North America it is wheat, Asia it is rice, Latin American it is corn, etc. (Didn't someone say that "bread is the stuff of life?") Although meat has been used by people over thousands of years, never was it the centerpiece of anyone's diet. I mean, how many chickens, lambs and cows can most people afford to slaughter every day to keep up such a habit? Not to mention that giving your kids a quart of dairy milk every day is an excellent way to keep them permanently stuffed up and congested as well as more at risk for other, more serious health complications.
As for not eating junk food, using only whole, unprocessed grains and stopping our dependence upon the medical-pharmaceutical industry, as well as the horrors of margarine (which we have known for years) Fallon is just preaching to the choir. There are plenty of books that have been written by doctors themselves that stress a healthy, balanced diet based on whole grains and vegetables to avoid or reverse cancer, heart disease and diabetes. |
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Kerrri Northey (MSL quote), Australia
<2007-01-05 00:00>
I note that some reviewers have criticized the book for its lack of scientific rigor. I think that the sections on what to eat and how to prepare food and why are reasonably supported for this type of book. After all it is not a scientific paper. The little snippets of information on each page however are probably of various degrees of rigor. An excerpt from Tom Sawyer for example is hardly scientific evidence, but I thought it was interesting nevertheless.
I haven't cooked a lot of the recipes, partly because of the time required to prepare them. But, I have modified what I eat and how I prepare it. In many instances this meant modifying my existing recipes to suit. For example, I make real stock now. I have also drastically modified my fats based not only on this book but also other good sources.
As for Dr Price, the book clearly says he was a dentist. As far as I can tell his qualification was DDS (Doctor of Dental Science) and he therefore clearly merits the title.
This is one of my favorite books and I recommend it to anyone with a real interest in healthy eating. Whether you agree with everything or not it is an invaluable resource and food for thought.
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Julie Morris (MSL quote), USA
<2007-01-05 00:00>
I absolutely love this book. I have to be careful not to spend too much time reading it, there's so much information on every page. Most of the recipes I've tried have turned out very well as long as I follow them well. My kids love the baking I do with it.
Also, I have switched to raw milk, as my children are big milk addicts. Their health has improved because of it, and they never fail to get sick when the raw milk is unavailable. If you get your milk from a reputable source, there is no need to worry about contamination. You can get salmonella from pasteurized milk as well. The taste is much better, and my husband can drink it without his stomach being bothered. This subject is well worth further study if you are skeptical.
Anyway, as far as the time involved, mostly you have to plan ahead. Soaking your grains does not require extra work so much as extra time. It demands a new way of life, which for me has been more of a gradual process of adding one new thing at a time instead of becoming overwhelmed with trying to change everything at once. Add what works for you and live a better life even if it's not perfect. I can't tell you how much better real food tastes and how much better you feel when you cut out processes and refined foods. this is "health" food that pleases the pickiest of eaters and never looks scary! |
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J. Hagg (MSL quote), USA
<2007-01-05 00:00>
Seeing the vast number of online reviews for this fantastic book almost motivated me not to write another review, but of all the numerous books on a healthy diet that I've read only Jordan Rubin's book, The Makers Diet, is as good.
This book is not only the best cookbook I've ever found, it is also a wealth of sound nutritional information. The introduction to the book is a goldmine of well documented information on everything from fats, carbohydrates and proteins to vitamins, minerals, enzymes and much more. It is a must read. Throughout the many pages of excellent recipes Sally provides further helpful nutrition facts.
Nourishing Traditions, cleared up the confusion concerning the dangers of saturated fat. Our bodies require a certain amount of it. The real killer fats are the trans fattty acids, which are products mainly of pariah hydro-genation of vegetable oils and oxidized or rancid cholesterol. When man tampers with a food, fat included don't have anything to do with it.
Also, our Creator designed our food to look, smell and taste delicious and thus satiate us physically. Let’s face it, a low fat diet is not satisfying. Neither is one with no whole grains. Sally recommends soaking your grains, which causes them to be much more easily digestible. That one piece of advice alone was worth the price of the book.
Eating more of the healthful fats has provided quicker and sustained satiation, which has freed me from having such a ravenous appetite that many who watched me eat referred to me as a bottomless pit. At the same time, people were always advising me to eat more in hopes of putting some meat on my bones, because I was very thin. Following the diet advice found in this book my weight has effortlessly shot up to it's normal range. And the only mention of my weight has been to comment on my weight gain and how good I look.
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An American reader (MSL quote), USA
<2007-01-05 00:00>
This book as well as The Maker's Diet has changed the way I eat and look at food. I have been trying to eat well for health purposes for many years. I read The Maker's Diet first and then purchased Nourishing Traditions because many of the recipes in the first book came from Sally Fallon's book. She took what Jordin Rubin touched upon and expounded upon it at length and gave all kinds of other reading references that support what she teaches. The first part of the book is like nutrition 101 and the second part of the book is the application of the wisdom gained in the first part. I loved all the inserts of quotes from other sources on each of the recipe pages. Her book is a wealth of good nutrition information. Not an easy adjustment to make, I will say that. However, the reader can adjust the knowledge to his or her own life style and still gain something from it. I jumped on the bandwagon at first, but then had to go back a few steps to make it work with my lifestyle; however, the knowledge has certainly changed the way my family eats. I do hope to slowly work towards incorporating more of the fermenting and soaking in the way I cook. You will understand why butter, red meat and cholesterol are not the enemies of the human body. I no longer feel guilty for loving butter, but use it knowing it is so much better than margarine. I no longer buy low-fat ANYTHING after a life time of low-fat EVERYTHING. My diet is the most satisfying it has ever been. I have no problem maintaining my weight for the first time in my life. The closer you can stick to the wisdom in this book, the better health you will enjoy! Enjoy reading and remember to take it slow, it's a huge leap from the usual mantra you hear about nutrition, but loaded with common sense! |
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Edwards (MSL quote), USA
<2007-01-05 00:00>
Don't get this book unless you're ready for major changes in your dietary lifestyle! This will change the way you think about, look at, seek out, purchase, cook and prepare food. Frankly, if the first 30 - 40 pages on the effects of unhealthy eating don't scare the living daylights out of you, then you're just not ready for the changes this book proposes.
Extremely high marks for the intense research on literally every single page. The intensity and frequency of the information borders on indoctrination, but still makes for a fascinating read. And the recipes, for the most part, are indeed healthy, better, and delicious. The only dog I've made is the banana bread, which didn't rise and was tasteless.
Why not give it 5 stars? Because implementing this diet is so dang hard. It takes a lot work to find organic meats, produce and raw milk...at least if you don't want to pay an arm and a leg at Whole Foods Market. I live in Texas where sales of raw milk are legal, but only on a farm. So I find myself schlepping from the farm, to the co-op, to Whole Foods market, to the standard grocery store for staples like paper goods and cleaners. Frankly, I miss the days where I just made one stop to the grocery store and got everything.
I also find Sally Fallon's attitude towards working mothers, who will find great difficulty implementing her suggestions, somewhat tisk-tisking. She states outright in a section just for working moms that if you can't do all she's asking, you simply must adjust your lifestyle to her suggestions. Haven't women learned already that we can’t do it all? I could have done with a little more compassion, a little less guilt.
But is this lifestyle change worth it? Oh, yes!! My eczema is clearing, my allergies are drying up, my son's bipolar episodes are easing, and the rest of my family is loving how great the food tastes. I am learning, however, that for working moms like me, it will be impossible to follow Sally Fallon's plan 100%. But even if you only do about 60 - 75% of her suggestions, like I do, your family will reap many benefits. So at the end of the day, I would say to working moms - GO FOR IT! |
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An American reader (MSL quote), USA
<2007-01-05 00:00>
This book stays on my short list of reference books - and it has an incredible amount of information. I read every word in it and it completely changed how I look at food.
It is apparent that a previous reviewer has not thoroughly read the book, and seems to be laying on as much 'propaganda' in her review as she accuses the authors of doing in their book. It is true that the authors do not encourage veganism or even vegetarianism - and this reviewer seems to take issue with this particular subject rather than the point of the whole book which has much to offer.
I personally think that especially in the field of nutrition a study can be manipulated and produced to prove just about almost anything - depending on the researchers' views and background, and the views and agenda of the study's financial backers - in this field there are too many variables (cultural, genetic, biochemical, physical) to make definitive conclusions beyond bare basics.
So I rely on my common sense and my powers of observation of myself and those around me - of what effects I see or feel with different dietary variables and what kind of diet I provide myself and my family. I read a lot of information from a lot of sources to see what is out there - and try to find the common sense, and for things that are less intuitive, I try them and see.
Here are some highlights from this book that resonated with my common sense:
- Whole grains are far nutritionally superior than refined grains, and how one prepares the whole grains matters - the author doesn't seem to take issue with grains in general, but does take issue with the refined state and prevalent preparation methods of them - I was delighted to see many recipes for alternative grains in this book - I am wheat sensitive and found these recipes refreshing and delicious and very nutritious.
- Raw milk and cultured milk products are better for you and contain more nutrients than cooked (pasteurized) milk - this is a no-brainer - anyone who has had a biochemistry class or has ever cooked food before knows what happens to proteins and other heat sensitive molecules when they are heated - they are changed or destroyed - when milk is pasteurized, all of the enzymes, immuno-protective factors, heat sensitive vitamins, etc. are lost. Doctors carefully warn nursing human mothers to never heat their breast milk for these same reasons, but we, out of habit and outdated cleanliness issues drink only cooked milk.
In addition, this book has recipes for producing your own cultured milk products - a good second best to raw milk - such as yogurt, piima cream, kefir, buttermilk, crème fraise and others.
- The right unrefined fats and oils, both saturated and unsaturated are necessary for proper functioning of the human body both structurally and metabolically, and wholesale limitation of all fats in the diet or consumption of refined or manufactured fats produces disease - this idea is currently gaining widespread acceptance - that it is the right fats you need to eat - the authors go further to assert that while there is a dietary correlation between diet and serum cholesterol, there is no evidence for a link between serum cholesterol and heart disease - something that many studies (if you support them) corroborate. The authors also assert that fats that have nourished humans for thousands of years, such as animal fat, butter, coconut oil, cold pressed olive oil, etc without producing heart disease or other ill effects are still capable of this feat today.
- The authors assert that all traditional diets include some animal products, and are what kept these populations in the best health. In our current society with access to nearly any food grown on earth and in great abundance, I think one might be able to get by without animal products- but it takes careful attention and knowing what you are doing. I personally do better with a little meat in my diet, along with eggs and a little yogurt - I think meat should be eaten sparingly and without wastefulness, but my health is better, and my family's health is better when I include it - even sparingly - not much is needed.
The authors include many recipes for many kinds of meat, organ meats, raw meat, and traditional meat preparations. There is a large section on preparing homemade stocks and broths and the great foundational and nutritional value of these.
- The authors present a lot of information and recipes on traditionally made foods, many of them cultured - including condiments, vegetables, dressings, sauces, chutneys, beverages, etc - all great information and good recipes!
- There is a large alphabetical section on vegetables and many recipes for their preparation - the authors explain when a vegetable is better cooked or eaten raw and what nutrients are more available in one state or the other.
- Soy is a poor food for humans unless it has been fermented (such as miso), and therefore changed to something easily assimilated and nutritious - I have found this very true for me and my family.
- The authors assert that any manufactured food, commercially processed food, or food not found in a natural state should not be consumed - I agree absolutely!
I found this book most valuable as an opening to thinking differently about food - and that there is a reason that much popular and media endorsed nutrition is so confusing and contradictory - it is based in political, fad, or agenda thinking rather than biological history - and the absolute flood of processed and manufactured food into our diets and the resulting explosion of health problems has everyone scrambling to come up with answers that don't offend anyone or any industries that might be implicated - or challenge too far the 'everybody says' or 'everybody knows' syndrome.
To Sum up: your health is worth your time - if you are too busy to cook or prepare good food, there is little room for complaint when consequences show up later. Eat only whole foods - prepare them well and deliciously - sit down with your meals and enjoy the gift of nourishment! |
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R. Landers (MSL quote), USA
<2007-01-05 00:00>
If you have been searching for the truth about how to eat healthy, then this is the perfect book for you. It is a nutritional guide and cookbook rolled into one. The information presented is based on the diets of people groups who have lived healthy for centuries. If you are tired of fad diets, and following the whims of modern science, then buy this book and learn how to eat "real food" the way it was meant to be prepared. The methods have stood the test of time, as well as scientific scrutiny. The book is well organized and easy to follow, as well as enjoyable to read. My only warning is that you may find yourself spending more time in the kitchen, but the results are well worth it. "Real" food tastes better, as well as being more nourishing. Our five year old, who has not had fruits or vegetables in his diet in three years, has simply devoured things like beans, squash, and even eggplant! If your a parent, then you know how truly amazing that is. We have lost weight, had increased energy, have healthier hair and skin, and that's just the outside affects! There is nothing like "real" food to help you achieve your health goals, feel better, and enjoy mealtime! Nourishing Traditions is definitely the best "cookbook" I've ever seen. I would also recommend Jordan Rubin's books, The Maker's Diet and the Great Physicians Rx for even more information on how to have a really healthy lifestyle using time-tested and scientifically verified methods. Enjoy a healthier you, get these books today! |
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1 Total 1 pages 9 items |
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