Nourishing Traditions

Synopsis

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:

1. Why your body needs old fashioned animal fats

2. Why butter is a health food

3. How high-cholesterol diets promote good health

4. How saturated fats protect the heart

5. How rich sauces help you digest and assimilate your food

6. Why grains and legumes need special preparation to provide optimum benefits

7. About enzyme-enhanced food and beverages that can provide increased energy and vitality

8. 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.

Summary

Chapter 1: The Nourishing Traditions Diet

* Highlights the principles of the Nourishing Traditions diet, emphasizing whole, traditional foods and avoiding processed and refined foods.
* Example: Replacing white bread with sourdough bread made from whole wheat.

Chapter 2: The Healing Power of Food

* Explores the connection between nutrition and health, focusing on the role of traditional foods in preventing and reversing chronic diseases.
* Example: Using bone broth to support gut health and reduce inflammation.

Chapter 3: The Food Pyramid

* Presents an alternative food pyramid that prioritizes nutrient-dense foods such as meat, seafood, eggs, vegetables, and fruits.
* Example: Including liver in the diet for its high iron and vitamin A content.

Chapter 4: Cultured Foods

* Details the benefits of fermented foods like sauerkraut, kimchi, and kefir, and provides recipes for making them at home.
* Example: Preparing a batch of homemade sauerkraut to reap its probiotics and digestive enzymes.

Chapter 5: Soaking, Sprouting, and Cooking

* Discusses the traditional methods of preparing grains, beans, and nuts to improve digestibility and nutrient absorption.
* Example: Soaking almonds overnight before consuming them to remove enzyme inhibitors.

Chapter 6: Fats and Oils

* Explains the importance of healthy fats and provides guidelines for choosing the best sources, including butter, coconut oil, and olive oil.
* Example: Using butter to enhance the flavor and nutritional value of sautéed vegetables.

Chapter 7: Meat and Poultry

* Emphasizes the consumption of pasture-raised meat and poultry for its superior nutrient profile and environmental benefits.
* Example: Sourcing grass-fed beef from a local farmer for its higher omega-3 fatty acid content.

Chapter 8: Fish and Seafood

* Stresses the health benefits of consuming fish and seafood, particularly wild-caught options.
* Example: Preparing a salmon fillet with roasted vegetables and a lemon-herb sauce.

Chapter 9: Dairy and Eggs

* Advocates for the benefits of consuming raw milk from pastured cows and free-range eggs.
* Example: Incorporating raw milk into a smoothie for a nutrient-rich breakfast.

Chapter 10: Sweeteners and Seasonings

* Advises limiting refined sugars and artificial sweeteners, and using natural sweeteners such as honey and maple syrup.
* Example: Sweetening baked goods with coconut sugar or dates instead of granulated sugar.