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Summary: The best book you will ever buy!
Review: This has to be the most fascinating book I have ever read on nutrition. You will never need another book on diets or nutrition again. Besides having great recipes ( papaya shrimp salad, and almond cookies...yum!), the information is so valuable and easy to understand that it can truly set you on your way to Diet Dictocrat Freedom! Hooray to Sally Fallon...a blessing to those who care about our health!
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Summary: Only For The Amish
Review: Nourishing Traditions has a lot of very interesting information that may or may not be true, but let's get real, who has time to cook like this? Maybe if I were Amish! In addition to being expensive and taking forever to arrive, this cookbook was just too much work and hassle. It took all weekend to make about three recipes due to the author's lengthy soaking and fermentation times in her recipes. The stuff I tried wasn't that incredibly tasty and the banana bread made me feel ill( maybe it isn't a good idea to let the batter sit out overnight.) I made one big dinner from Fallon's recipes and felt tired , heavy and bloated. So I'm not sure eating indiscriminate amounts of animal fats is such a great idea, but if you want to spend every free moment cooking, be sure and buy this one!
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Summary: THROW AWAY YOUR COOKBOOKS
Review: Buy this book and throw away every other cookbook in your house. This beautiful, HUGE book is wonderful. It not only provides luscious recipes for minimally processed and naturally prepared foods, it has sidebars on EVERY page with educational and interesting information about the foods in that section. As if THIS wasn't enough, it also has a fun little quiz called "Know Your Ingredients," in which the ingredients in some mystery mishmosh are listed. Your job, should you choose to accept it, is to identify the dietary timebomb by its ingredients. (The answers are provided in the Appendix). What a joy to read.
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Summary: Living as long as your grandparents - dream on
Review: If you think you will live as long as your grandparents did based on your present diet, even longer based on recent advances in medical research, think again. Sally Fallon and Dr. Mary Enig (who was first to expose the polyunsaturated oil mafia, talk about the true Guru on Fats and Oils) have compiled monumental facts about "Nourishing Traditions". In many cases these traditions are telling us what our ancestors ate for thousands of years to keep healthy and fit. They could not rely on modern medicine and modern drugs so they had to eat right in order to maintain their health. Eating right meant eating broth; enzyme enhanced lacto-fermenting many foods, and enjoying the natural taste of foods, waking up your taste buds, which hopefully have not yet died. Eating right means to avoid processed foods, either denatured by "refining", hydrogenating, homogenization/ultra pasteurization, bleaching, etc. or have been poisoned with artificial sweeteners and colors, soups loaded with MSG, and most of the usual dozen of food additives, mentioned on the back of any processed food packaging. So, continue to work out in your gym instead of growing food in your garden, eat out in fast food chains and family restaurants and microwave your doggy bags, instead of preparing your own meals with good ingredients, believe the diet Dictrocrats and their cholesterol and low fat lies - and suffer the consequences. As for living as long as your grandparents did - dream on.
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Summary: Real food does not come from factories.
Review: One of the lessons of science has been that the more we learn about the world around us, the more humbled we become. Astronomy has taught us that the Earth is not at the center of the universe, evolution has taught us that we descended from the apes, psychology has taught us that we are not the masters of our own minds, and now modern nutrition is teaching us that foods made in factories are not as healthy as food that is fresh off the farm.The trans-fatty acids found in margarine and created through the industrial process of partial hydrogenation are not healthy alternatives to the saturated fatty acids in butter. Pasteurized and homogenized milk is not as healthy as milk fresh from the cow - even if it does allow factory farms to handle their cows in unclean and unhealthy conditions. Soya milk, made through multiple acid washings and high temperature processing, is not as healthy as homemade nut and rice milks such as those made by Native American tribes and traditional Europeans. Broth made from MSG-laden bouillon cubes will never inspire folk proverbs like 'good broth will raise the dead' or 'fish broth will cure anything'. The price we've paid for choosing the 'displacing foods of modern commerce' is that we've lost our old-fashioned culinary wisdom. We may know just how long to microwave a frozen burrito to keep the center from getting cold, but we don't know how to properly soak our grains to enhance the nutrient content. This cookbook preserves the nearly extinct culinary traditions of traditional cultures around the world, including some of our own frontier recipes like buttermilk pancakes. Written by scientists that have studied the dangers of modern processed foods for decades, this cookbook is packed with recipes that have produced generations of sturdy children, healthy mothers, and active and alert elderly that had never heard of Ritalin, cholesterol lowering drugs or prudent diets of altered foods lacking in valuable nutrients.
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Summary: This is the One
Review: The nutrition information in this masterpiece is intellegent, proven, and just plain common sense. With all this information available one wonders how we got to a place where soy , polyunsaturated oils and refined carbohydrates dominate our food supply and dieticians routinely give the thumbs up to sugar and adopt a look of horror at the mention of raw milk. Sally Fallon and Mary Enig are masters of delivering the truth to us in a clear and very readable way. The recipes are wonderful as well. This is the most used (and it shows) cookbook on my shelf. Nourishing Traditions is so complete in nutrition guidelines and recipes that if I were to give up all my cookbooks and diet/health books, and keep only one, this would be the one.
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Summary: Dietary wisdom; easy and delicious recipes
Review: The nutrition information presented in this book is "radical" and yet timeless--our ancestors knew what they were doing, but we've been blinded by the food industry and have lost our understanding of real food. Sally Fallon shows us that while in the past we relied on instinct, today we must rely on knowledge. She presents real wisdom in a clear, entertaining fashion. I got this cookbook for Christmas and in two months have used more of the recipes in it than in my other cookbooks combined over the past several years. The recipes are EASY and everything tastes great! While it is tough to find some of the ingredients (such as raw milk), one CAN find many of the products (hormone-free meat, organic produce & whole grains, raw cheese) and if you implement as many changes as you can, you're bound to be healthier.
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Summary: Common sense about diet at last
Review: If you've been confused as I've been with all the conflicting claims about diet, here's the answer you've been looking for. Fallon and Enig summarize the work of Weston Price and Denis Burkitt (among others) who found in their studies in many countries that when people stuck with their traditional diets they remained healthy and when they ate the food we find in our supermarkets, they suffered from all the metabolic ailments that are endemic in the entire Western World. The authors bring the work of these pioneers up to date, and then show in detail exactly how we can avoid all the physical degeneration that our unhealthy way of life brings on us. The book is very clearly written, and I can't recommend it too highly. It will change your life.
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Summary: Super Book!
Review: This book is a great treasure. Lots of naturally fermented enzyme rich recipes and other menu ideas. Highly recommend to cooks who want a natural, ancestral diet for their families. I have been collecting and inventing recipes for years and was amazed to find all these new recipes to try. I will also swap recipes with anyone interested in this type of cooking, just send me an e-mail. Thanks LynnD@mountain.net
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Summary: very interesting read
Review: This is the most interesting and thought-provoking book about food and nutrition that I've read in 30 years. Soaking whole wheat flour in buttermilk for 24 hours before combining it with other ingredients and baking sounded thoroughly unappetizing (if not downright disgusting!), but it turned out just fine :-) It's not carbs that are bad for you, it's BAD carbs that are bad for you -- and without this book, you won't know what a bad carb is!
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