Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
by Sally Fallonbook data
475 ratings,
4.29
average rating, 161 reviews
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published
October 1st 1999
(first published 1995)
by NewTrends Publishing, Inc.
binding
Paperback, 688 pages
isbn
0967089735
(isbn13: 9780967089737)
description
A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduc...more
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avg 4.29
editions: all | this edition
editions: all | this edition
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 wo...more
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Read in June, 2008
I am a reformed vegan. I will say this again and again with no shame. I was a longtime vegetarian who went vegan after being diagnosed with rheumatoid arthritis and fibromyalgia. I thought I was eating "cleaner" and "healthier". I guess I did feel morally superior but physically I felt like crap and I never felt any relief from autimmune disease flare-ups. Then I was diagnosed with hypothyroidism. I felt like my body was turning against me even though I thought I was healthy....more
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Read in March, 2008
recommended to Lucinda by:
Julie Waddellrecommends it for: Anyone who eats! Especially vegetarians!
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 live...more
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recommended to Krista by:
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recommends it for: people interested in nutrition
recommends it for: people interested in nutrition
Following Fallon's guidelines for NT made me very sick and I am doing much better now that I've found my own, individual, pathway for nutrition and health. Don't get me wrong-I keep NT as a resource because Fallon has invaluable info (and preparations that I continue to use) concerning bone broths, soaking, sprouting, and lactic fermentation. But the emphasis on fatty red and organ meats, dairy, and huge amounts of saturated fats (healthy though they can be when not eaten in excess)were making m...more
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Read in October, 2005
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 met...more
She denounces modern food preparation methods, including the pressure cooker and the microwave in favor of old-fashioned met...more
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recommends it for:
cooks, people who can't stop fermenting, people with kids
i love this book. it's based on some weird fucked up research some dentist did in the '30's that you have to ignore and read past. i warned you. but it totally changed the way i cook. soaking grains, fermenting dairy products and vegetables, sprouting, slow roasting nuts, slow cooking beans. i find all of this totally relaxing and delicious and i think she is right about the nutritional value in it. i can't really get behind eating a lot of organ meat, or meat generally, but there are some re...more
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recommends it for:
everyone
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.
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Wow! This book is seriously challenging my notion of good food and a healthy diet. Just getting into it, but I think many of her ideas are right on: lacto-fermentaion, sprouted grains, cultured dairy products, meat - especially organs, and real butter! I didn't know whether to laugh or cry when, over a bowl of my homemade granola, I read the intro to the chapter on whole grains: "Nor do we recommend granola, a popular "health" food made from grains subjected only to dry heat and t...more
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Read in January, 2005
recommended to Beth by:
Liz
This is another good foundation book if you're looking at eating traditional foods. She talks a lot about culturing foods to encourage enzyme growth which promotes good digestion and gut flora.
There are a few bizarre things...I think she promotes eating meat raw, though specially prepared and of course from clean sources. I'm not willing to go that far. Heh.
Some of her recipes are not the greatest...I would suggest finding some one who has tried them before making. I ha...more
There are a few bizarre things...I think she promotes eating meat raw, though specially prepared and of course from clean sources. I'm not willing to go that far. Heh.
Some of her recipes are not the greatest...I would suggest finding some one who has tried them before making. I ha...more
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Read in April, 2008
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 e...more
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 e...more
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The joy in this tome is the encouragment I received to go beyond my notions about diet and preparation and to consider, then put into practice, pretty logical and sound health concepts. Basically, this book argues that we should incorporate a variety of quality fats, fermented foods, raw dairy, and organ meats to our diets for optimal mental and physical health, for us and the generations proceding. Party! As a warning, though, Nourishing Traditions is really bound up in a kind of disturbing ...more
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01/12/09
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Read in January, 2009
It seems strange to review a cookbook, or add it to my list of literature for that matter, but I will count this among my books because there is more context than recipes: On every single page in the margin is a passage about food, some of it coming from current health magazines, some of it from fiction, some of it from health guides from the mid-19th century, some that came from who-knows-where. I don’t know exactly what Fallon is up to here, but the concept interests me of having so much i...more
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Read in December, 2007
My main reason for reading this book was to find more ways of fermenting food, since that is something I'm very interested in. I only had a chance to try a few of the recipes before it had to be returned to the library, but they were mostly pretty good. The constant quoting from Weston Price got old really fast, but if you ignore the sidebars the book is fine. I did enjoy the "guess the processed food from its ingredient list" puzzles.
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Read in January, 2009
Absolutely one of the most inspiring books I've read in QUITE some time - especially considering that it's basically a cookbook. And the subtitle is correct - it is a challenge to everything you "think" you know about nutrition. I'm a self-professed (other people think so too ;)) health nut, but this book really caused me to stop and THINK about the differences in what we might consider healthy, and what your body actually needs to function.
As a "recovering vegan"...more
As a "recovering vegan"...more
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I've read some pretty dogmatic,self-righteous--"I'm right and everyone else is so stupid" books on nutrition, but this one really takes the cake (I eat puns too). How many times am I going to read about the Pottenger cat study that was done 60 years ago? The author cites the most outdated and poor quality research to argue against vegetarianism, flours, breads, pasta, etc. The author also does us the favor of debunking the myth that an animal based diet requires more resources than a ...more
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recommends it for:
EVERYONE!!!
ALOT!!! It's the best cookbook EVER!!! Not only is it a great cookbook, but it also teaches you about the foods we eat. So if you are NOT ok with eating nasty processed foods we find on the shelves of our grocery stores, BUY THIS BOOK!!!
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recommends it for:
home cooks, eaters, margarine lovers, Michael Pollan fans
Man, I love this Nourishing Traditions cookbook. It has immediately filled my kitchen with little dishes of fermenting stuff in a way that even Wild Fermentation did not. Fallon is pretty big on meat (mmm organs) but i think even hard core vegans could find stuff to take from it, e.g. fermenting fruits and veggies, soaking grains, eating coconut oil. It may even make me a raw dairy product convert if I get a little ambition. It's sort of the perfect recipe book companion to Pollan's In Defense ...more
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Read in January, 2001
This book is one part manifesto, two parts cookbook. It is the recipe for a grass-fed uprising. It has liberated me. The revolution will not be pasteurized.
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Read in November, 2008
Thanks to this book, I now make my own whole-wheat sourdough bread, stock, ice cream, sauerkraut, and egg nog and I'm about to make some mayonnaise. Man, this stuff is so much better when you make it with decent ingredients! And I found a source of real milk which I haven't had since I was a kid (when we bought it straight from a dairy). Also cream, which my husband loves. So eye-opening to read how our ancestors used to eat and prepare food, and they were far healthier in general than we ar...more
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awesome awesome book about traditional foods, and why they are so good for us...
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