Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (2nd Edition)

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (2nd Edition)

Mary Enig, Sally Fallon

Language: English

Pages: 683


Format: PDF / Kindle (mobi) / ePub

This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Nourishing Traditions will tell you:
Why your body needs old fashioned animal fats
Why butter is a health food
How high-cholesterol diets promote good health
How saturated fats protect the heart
How rich sauces help you digest and assimilate your food
Why grains and legumes need special preparation to provide optimum benefits
About enzyme-enhanced food and beverages that can provide increased energy and vitality
Why high-fiber, lowfat diets can cause vitamin and mineral deficiencies

Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.

Easy Portuguese Recipes

Springbok Kitchen: Celebrating the Love of Food, Family and Rugby

On Food and Cooking: The Science and Lore of the Kitchen

A Boat, a Whale & a Walrus: Menus and Stories

Taste of Home: Kid-Approved Foods

Lorna Sass' Short-cut Vegetarian: Great Taste in No Time

















1 medium onion, peeled and finely chopped 1 cup crispy pecans, chopped 6 cloves garlic, peeled and minced 1 cup cooked spinach, well drained and chopped ½ cup mint leaves, chopped grated rind of 2 oranges 1 teaspoon dried thyme ¼ teaspoon sea salt ¼ teaspoon pepper ¼ teaspoon cinnamon 1 egg, lightly beaten 2 tablespoons Dijon-type mustard 2 tablespoons butter, melted 1 medium onion, peeled and sliced 1 cup dry white wine or vermouth 3-4 cups beef stock or lamb stock 1 tablespoon

grains and in the skins of pulses, it combines in the intestinal tract with calcium, iron, magnesium and zinc to form insoluble phytates that are then eliminated. According to some researchers, the elimination of these minerals in the form of insoluble phytates can lead to severe deficiencies in those who nourish themselves predominantly with grains, unless the whole grains have been soaked or fermented before they are consumed. The role of phytic acid has been most thoroughly studied in bread.

achieved the herculean feat of producing eight million pounds of sugar from homegrown beets. When Napoleonic armies set out for Moscow, their sugar rations were ensured. Like the Moors before them, they were turned back while traveling north. The mighty French army, in the unaccustomed climate, had met their match and more, including the armies of a backward people who had not yet accustomed themselves to sugar in their tea. William Dufty Sugar Blues SUMMER FRUIT COMPOTE Serves 8 1½ cups

especially lamb neck bones and riblets. This makes a delicious stock. Variation: Venison Stock Use venison meat and bones. Be sure to use the feet of the deer and a section of antler if possible. Broth isn't much: a chicken back, some parsley sprigs, a carrot, a celery stalk and time, of course, to bring the flavors out. And after hours of simmering, its life begins, for broth is not a finished food—it is just the start of culinary magic. And it is the crux of all cooking. With it,

shown that butter has the following characteristics of superiority over other fats and oleomargarine imitations: (1) The nation's best source of vitamin A; (2) Unit for unit, the vitamin A in butter was three times as effective as the vitamin A in fish liver oils; (3) The natural vitamin D in butter was found 100 times as effective as the common commercial form of D (viosterol); (4) Butter, prescribed by physicians as a remedy for tuberculosis, psoriasis, xerophthalmia, dental caries and in

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