Ç Read é Nourishing Traditions:The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon é g-couture.co.uk

Ç Read é Nourishing Traditions:The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon é I was first given this book by an herbalist friend of mine who endorsed its content and position ondiet, but warned me about Sally Fallon s spit and vinegar approach to food choices and social change No doubt Nourishing Traditions absolutely lives up to its subtitle in Sally Fallon s direct, no nonsense critique of prevailing nutritional values and investigation of the vagaries of processed foods This book is both a bible of useful recipes and an argument for a considered, holistic relationship to food and diet that are incredibly valuable I am a vegetarian, and it s important to note that Fallon does not endorse vegetarianism, nor is the text limited to meat free recipes by any means Nonetheless, both the meat and meat free recipes are numerous and fascinating I took a brief break from vegetarianism a few years ago, and this was my reference for the transition Nourishing Traditions begins with a section about nutrition that I recommend as much as the recipes that make up the bulk of the book Probably her most adamant position is that about the importance of saturated fats in a healthy diet Similarly, this book takes a strong stance against trans fats it was published before the mainstream anti trans fats revolution a few years ago She favors pro biotic fermented foods just as highly and opens the book s recipes section with instructions for fermenting dairy and vegetables.
I recommend this book as a cooking reference and as a starting place for reevaluating one s relationship to food it advocates a integrated, participatory relationship to food and diet, and it is deeply empowering.
Fermented Peppers Oh, My My friend Lisa raises goats and chickens just west of Tahlequah I always enjoy going to visit with her and her farm animals She has some Great Pyrenees dogs, one that I have loved since she was a puppy, Gigi Now that she is grown the only way I can tell her from the other dog is that she runs up to me first and begins pawing me I pet her and begin pulling out stickers that she gets hung up in her hair this time of year Our dog, Mocha, used to love to come to the farm with us, and this last spring she saw her first new born baby goat Being a border collie, she instinctively knew not to hurt it, so she just put her nose up to the goat, and I could see the wonderment in her face Mocha isn t with us any, and sometime I just wish to go to the farm Lisa makes the best soft chervil goat cheese with chives and garlic And the other day she gave me a jar of her homemade fermented Anaheim peppers It would be good with eggs, she said I took it home and made my special scrambled egg dish that consists of 2 eggs, beaten with some milk, then scrambled in olive oil Next, I slice up some tomato, avocado, and then I add some of her cheese, but I do not cook them Well, this time I sliced up some of the fermented peppers and added them I was so in love with this meal, with the added peppers, that I had it again that day for lunch.
I called Lisa up Are you selling your jars of fermented peppers No, not unless I can find another crate of Anaheim peppers so I am make She had bought the crate she used from out of town Then, can I have the recipe She started to give it to me, but then she began talking about thiscook book, how wonderful it was and how it even had neat tidbits in it She went on and on about it, mainly because I asked her where she had found the recipe Then I said, I will buy it and get the recipe from it, because the book sounds great Then she told me that the recipe was on page 97, but that she had changed some things in it The biggest change was that it was not made with cucumbers but with Anaheim peppers She first scorches the peppers, and then she peels them and takes out the seeds If you can t find Anaheim I think that Poblano would work as they are almost as large but unlike other peppers, they are both not hot Of course, the amount used would than likely be different due to the size difference.
Fermented Anaheim PeppersFor one quart 12 Anaheim peppers, scorched, seeded and peeled1 T mustard seeds1 T sea salt4 T whey, not powder t peppercorns2 to 4 minced garlic cloves2 T Onion, chopped, but NOT finely2 T olive oil1 c filtered waterPlace whole peppers in a quart jar Mix other ingredients in a bowl, and then add to jar The liquid should cover the peppers and be one inch below the top of the jar Screw on the lid and keep at room temperature for 3 days then refrigerate Note You may have to use another jar, a pint one I say thins because ours overflowed So after mixing up the liquid, etc I poured the mixed into both jars, covering the peppers.
Update We made some fermented peppers and sat the jar on the counter Well, after three days nothing happened I called Lisa and she said to leave them on the counter for ten days because it takes longer to ferment in cooler weather So my husband put a heat lamp on them because nothing was happening The next day the water in the jars rose, and there were a few bubbles So a few days later we took a jar over to Lisa s She took one out and ate it Said it was getting there, but it wasn t tart enough Maybe two weeks, but I could keep tasting it and see how I like them I was afraid of botulism, but she said that the whey prevented that from happening So make sure your whey has live culture.
Lisa has now made fermented jalapenos with carrots, cauliflower, and cucumber Even green tomatoes would be good In the batch with the cauliflowers she added a tablespoon of turmeric Update Two days after Lisa told me that it needed another 14 days to ferment, the peppers were tart enough Lisa hadn t taken into consideration our heat lamp I was excited I made my scrambled eggs and enjoyed them just as much as I had enjoyed her batch.
The Diet Dictocrats Don T Want You To Know That Your Body Needs Old Fashioned Animal Fats New Fangled Polyunsaturated Oils Can Be Bad For You Modern Whole Grain Products Can Cause Health Problems Traditional Sauces Promote Digestion And Assimilation Modern Food Processing Denatures Our Foods But Ancient Preservation Methods Actually Increase Nutrients In Fruits, Nuts, Vegetables, Meats And Milk Products At Last, A Successful Challenge To Politically Correct Nutrition And The Diet Dictocrats Recalling The Culinary Customs Of Our Ancestors And Looking Ahead To A Future Of Robust Good Health For Young And Old, Nourishing Traditions Offers Modern Families A Fascinating Guide To Wise Food Choices And Proper Preparation Techniques Nutrition Researcher Sally Fallon Unites The Wisdom Of The Ancients With The Latest Independent And Accurate Scientific Research The Revised And Updated Second Edition Contains Over Delicious Recipes That Will Please Both Exacting Gourmets And Busy Parents Any book that contains the word dictocrats in the title should probably be read with a wary eye This is a rant in the form of a cookbook, based on the work of the Weston Price Foundation I m sympathetic to many of the ideas here especially the idea of eating natural, organic, unprocessed foods but I think the authors use questionable science to back up many of the out there ideas There s some serious cherry picking of references here If it convinces people to eat healthier, to eat closer to nature, that s a good thing, but I was turned off by the didactic, lectury tone and the wacky conspiracy theorist smell.
I did like the fermenting recipes I have some pickles up right now using the recipes in the early part of the book , but little other that really called out to me that I had to try I m glad I read it because a bunch of friends have been pushing the WP foundation at me, and now I know exactly what they re up to, but I m not at all convinced by the arguments.
I came upon this book three years ago at Barnes and Noble I read it, sitting in the bookstore, leaning against the bookshelves over the course of a few weeks, while my kids were at preschool for an hour Fallon puts together a very interesting book though she isn t an anthropologist, a researcher, or a very good chef though some of her salads are delicious.
She denounces modern food preparation methods, including the pressure cooker and the microwave in favor of old fashioned methods of preserving, culturing, sprouting, etc She advocates time spent in the kitchen feeding a family wholesome, unprocessed foods She also advocates the family garden and farm Her book made me really think about how little I knew about the processes our food goes through before it hits our grocery store shelves Fallon got me into making my own yogurt and experimenting with alternative grains I now own this book, and though I don t like many of the recipes, I like reading the quotes and getting ideas I also think her suggestions on soaking grains to make them digestible especially for children are dead on.
As a cookbook, its ok It has a few odd and interesting recipes, but nothing really that jumps out as memorable.
As for the rest Its starts out by trashing fad diets while trying strongly to encourage you to believe it isn t a fad diet itself Then rumbles on into telling you that packaged, prepared food is bad for you, you re gonna die of malnutrition Packaged, prepared ingredients are bad for you, you re gonna die from malnutrition Your only chance is to get hard to find and expensive raw ingredients Which you must correctly prepare prior to consumption, else you re gonna die from malnutrition Basically, you re gonna die from malnutrition, but this book is here to save you.
Overall, the book presents such an extreme viewpoint that it can be difficult to read at times While there are maybe good ideas presented in the book, they are drowned out in the dogmatic preaching.
Ok, this book is a little outdated, so I wonder how the recent research on omega3 6 9 plays in to what s here Or certain alternative sweeteners Also really dogmatic everything for sale at the grocery store is crap you really need to shop exclusively at health food stores or direct from farms and if you follow the advice without living on a farm, you re gonna be broke pretty quick Even if you re rich, you ll be time impoverished while sprouting fermenting culturing all this stuff You should use methods and techniques that traditional peoples used, and steadfastly avoid the microwave or pressure cookers I don t know what she thinks of hot water canning.
Another problem is data mining she accepts WAP s nutritional theories from the 1920s 30s as gospel while dismissing almost all data that don t align with those theories If I had a baby and nourished him properly from conception, would he have a broad handsome face capable of accommodating all 32 strong adult teeth I haven t checked the other references in the book, but if the book is 15 years old, the studies are older, and in nutrition science, a decade is practically a lifetime I definitely agree there is tons of room for improvement in the Western diet but don t necessarily believe that everything in this book must be adhered to all the time seriously no chocolate no wine sushi is bad but not carpaccio pork is apparently a no go but she never explains why Also, I would never touch offal, certainly not from factory farmed meat I wouldn t grate frozen liver to slip into my children s rice pilaf or mix sauteed brains into the meatloaf Nor would I drink water with clay dissolved in it, even if it does contain beneficial minerals, or wean my child early because my milk was inferior to her insane formula recipes pig milk, anyone As for the recipes, I hate how in order to make one you have to make another one or first I don t have time to make my own yogurt and grind my own wheat and spelt in order to make pizza dough, which, of course, I have to top with tomato sauce made by me, and ideally containing bone broth as an ingredient Or make my own whey in which to ferment fruits vegetables Some of the recipes are intriguing and I understand the value of meal planning but doing so at this level is ridiculous, I must say A lot of them require special ingredients that must be ordered from elsewhere piima, kefir, kombucha, kelp, etc which is than a little bit of a hassle And with varying fermentation times, a cold spell this week could upset the meal plans two weeks from now.

This book inspired me to become a nutrition consultant It s a must read The first part of the book discusses nutrition concepts, and the second part presents a plethora of recipes Don t worry if you are vegetarian while Fallon focuses much of her time on meats, there is plenty of other information to be gleaned from this volume.
My stepmother gave me this book for my birthday Looking it over at first I thought Wow, she thinks I m a spelt eating, raw milk drinking, conspiracy theorist lunatic This book begins with 80 pages of single space size 10 font INFORMATION about how the USDA, the American Cancer Association, and your pediatritian are all part of a sinister alliance to give you cancer, heart disease, cavities, and arthritis, and about the vast conspiracy of misinformation in the health and food world, and detailed chemical analysis of the foods you should and shouldn t eat than I ve ever read before.
Did I say looking it over at first Well at second look I read the whole 80 page introduction It basically says Eat butter, eat sea salt, eat meats, preserved food and soaked foods are easier to digest and have enzymes Don t eat sugar, or white flour, or any fat besides butter and olive oil Traditional cultures have the right idea butter, organ meats, sausages, pates, miso, natto, saurkraut And on third glance once I got past all the dense reading and into the actual recipes wow, this stuff is yummy.
As weird as this book is, I have had it for 3 days and I have made 5 recipes out of it already yogurt cream cheese, whey, carrot kim chee, dill pickles, bean sprouts That s a way better track record than my favorite, The Joy of Cooking.
As a child I lived in the city, playing outside, watching a lot of tv and chasing down the ice cream truck until my dad remarried when I was 8 and we moved to a small farm On that farm, our family ate EXACTLY how she teaches in this book We milked our cow and goats and drank raw milk We raised and butchered our own cow, pigs and chickens My step mom made us eat liver organs and lacto fermented foods like sauerkraut and pickled veggies She was German but now I am wondering if she lived by this book We have a son that was born with heart defects so I am constantly reading books that will teach me how to feed him to protect him against worsening his heart disease and this book takes us back to eating a diet before all the modern inventions ruined our food We are doing some things right like eating eggs from a neighbors chickens, eating butter never margarine , we only use coconut oil and cold pressed olive oil and never any oils that aren t expeller pressed, we buy all organic fruits and veggies and plant a garden and we only eat beef and chicken from a local farm We also just found a source for raw milk since homogenized pasteurized milk is one of the main sources for heart disease Before I found this book I already knew of Weston Price a dentist and his travels to remote tribes and villages where he studied their teeth and their diets It is amazing what he learned If any tribe was near civilization he always cautioned them not to EVER eat anything from the white man s stores We would be doing a lot better if we did the same I am a big supporter of co ops and farmers markets If we didn t travel so much, we would probably have our own small farm I actually appreciate my childhood experience even though I didn t like my mean step mother read this book