Goodreads helps you keep track of books you want to read.
Start by marking “Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats” as Want to Read:
Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats
Enlarge cover
Rate this book
Clear rating
Open Preview

Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats

4.17  ·  Rating details ·  12,696 ratings  ·  635 reviews
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, n
Paperback, Revised second edition, 674 pages
Published October 1st 2012 by New Trends Publishing (first published 1995)
More Details... Edit Details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Nourishing Traditions, please sign up.
Popular Answered Questions
Danny McCaffrey Did you even read the book?

Funny how sooner or later a vegetarian shows up to preach their morality and belief system like an evangelical driven to sa…more
Did you even read the book?

Funny how sooner or later a vegetarian shows up to preach their morality and belief system like an evangelical driven to save the damned from hell. It's just as obnoxious and unreasonable. And more importantly - about the believer's need to convince themselves, not the unbelieving.

We do eat humans - The Korawai of New Guinea, and others. But most of us don't - because of civilization developed morality and abundance.

Why aren't carnivores like Lions eating each other? Because it's a stupid question.

You are entitled to you're own opinion, but not you're own facts.

You might try engaging with actual nutritional scientists, like the one that wrote this book. And not getting your arguments from vegetarian sites, memes or your own need to protect your belief system. If it's so evident why did you waste your time here?

You are entitled to practice the ethical consumerism of vegetarianism. But I find your practice of making shit up so quickly immoral too. It's an admirable consumer movement. But not an naturally occurring nutritional diet. It's a first world luxury that needs supplementation and even that may be proving ineffective at worst and detrimental at best compared to actual whole food.

You don't have to eat meat. But we don't have to put up with your scientific-less emotion based arguments either. Science is already addressing the question of sustainable protein and bugs will be the protein of the future - they're THE most nutrient dense food on the planet, and everywhere. If you really wanted to pat yourself on the back for your perceived moral superiority you'd be a cultural leader and start eating them for the sake of your health and the planets.
The China Study by T. Colin CampbellThe 2 Week Diet Plan by Brian Flatt by Brian FlattThe Omnivore's Dilemma by Michael PollanWhy We Get Fat by Gary TaubesIn Defense of Food by Michael Pollan
A Nutrition Reading List
310 books — 389 voters
The Joy of Cooking by Irma S. RombauerMastering the Art of French Cooking by Julia ChildHow to Cook Everything by Mark BittmanBetter Homes and Gardens New Cook Book by Better Homes and GardensThe New Best Recipe by Cook's Illustrated
Best Cookbooks
1,283 books — 1,157 voters

More lists with this book...

Community Reviews

Showing 1-30
Average rating 4.17  · 
Rating details
 ·  12,696 ratings  ·  635 reviews

More filters
Sort order
Start your review of Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats
Mar 12, 2008 rated it it was amazing
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. After finding out t ...more
May 15, 2008 rated it really liked it
Shelves: food
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 m ...more
Laura Lemay
Aug 12, 2010 rated it it was ok
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 more out-there ideas. There's some serious cherry picking of references here. If it convinces people to eat healthier, to eat c ...more
Mar 19, 2008 rated it liked it
Recommends it for: Anyone who eats! Especially vegetarians!
Recommended to Lucinda by: Julie Waddell
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 ...more
Sep 20, 2018 rated it it was amazing
Shelves: cookbooks
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 fa
Apr 14, 2008 rated it did not like it
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 in
Jul 27, 2008 rated it really liked it
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 preser
Ok, this book is a little outdated, so I wonder how the more 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. Yo ...more
Feb 21, 2011 rated it it was amazing
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 relation ...more
Jun 21, 2007 rated it it was amazing
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. ...more
May 03, 2014 rated it liked it
I have such a love / hate relationship with Sally Fallon and the Weston A Price Foundation. So much of what they advocate is so wonderful: a return to real food, slow cooked, sustainably grown, and delicious. Unfortunately, the legitimate scientific studies and well-reasoned arguments are mixed together in equal parts with unsubstantiated, unscientific hogwash.
Apr 04, 2012 rated it it was amazing
Just finished reading this beast cover to cover (it's half cookbook, half nutrition re-education). The most important book on food/health I have read in my life. I have been making my own keifer, cream cheese, butter, buttermilk, root beer and so many other things since I got this--it's been incredible! So far the effects of eating this way include: no more hair loss for Tom, beautiful skin for me, overall feeling happier, no desire to eat sugar or drink alcohol (I am convinced that those cravin ...more
Feb 20, 2008 rated it really liked it
This cookbook brought my understanding of food to a new level. More than any other (aside from perhaps my Zen cookbook), Fallon's book made me engage with ingredients and think about them in new ways. It added another dimension to my cooking (almost literally--it was like moving from Flatland to Sphereland). It showed me where the life was in my food.

With that said: DO NOT RELY on Sally Fallon for your nutrition and cooking information needs. She is just as much of a diet dictocrat as the shadow
Feb 03, 2009 rated it really liked it
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 therefore extrem ...more
Oct 07, 2009 rated it liked it
Update: This book deserves 3.5 stars. I enjoyed her information on history of food and history of food in different nations and many recipes. Of course, I think that eating real food, not processed, does help prevent many a disease and does contributes to better over-all daily health. I also do think soaking grains is helpful. I appreciated that she made it clear that we, in America, need more cultured food in our diets. However, some of her information irked me. I do believe that there are many ...more
Feb 24, 2008 rated it it was amazing
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 have made the kraut, kimch
Apr 26, 2011 rated it it was ok
Some of the information on nutrients and oils is interesting and informative. However, Fallon does use outdated and poorly constructed studies to try to convince her readers that you will be healthier if you eat more meat and lard. I agree that fats are fine and that reducing fat is not healthy, BUT I think fats like avocado, coconut, and olive-based fats/oils (for example) are much healthier than fats like pig and cow fat. I think there are more than enough studies that are far more convincing ...more
Dec 23, 2008 rated it it was amazing
Recommends it for: home cooks, eaters, margarine lovers, Michael Pollan fans
Shelves: best-books-ever
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 o ...more
Sep 02, 2011 rated it really liked it
Shelves: 2012-nonfiction
Full of well-researched and presented information on the value of traditional foods and dietary habits. Fallon has an agenda, but is not afraid to point out the failings of any kind of extreme diet. The only drawback of this book, she advocates against coffee and chocolate because of the negative effects of caffeine. I suppose, in logic, I agree, but I get so much satisfaction from those two items, that I can't imagine a fulfilling life without them. Such is the nature of addiction. ...more
Shelby *trains flying monkeys*
I enjoyed this book. I haven't started doing all that it suggests but I had already started doing quite a bit of it. Over the last 2 years i have lost over 70 lbs and became much healthier. I want my own copy now :-) ...more
Mar 26, 2007 rated it it was amazing
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.
Oct 07, 2011 added it
I haven't read this cover-to-cover (it's a cookbook!) but I did finish the intro chapters on nutrition and skimmed most of the recipes. It's a good overview of a lot of the same information you see in books like Good Calories Bad Calories, albeit from a different perspective, and it's not so rigorously scientific. A lot of the info can also be read online at the Weston A. Price Foundation website.

The thing that sticks with me the most is the miracle Fallon paints of butter from spring grass fed
Jan 19, 2012 rated it really liked it
I really enjoyed this book. Fallon does an excellent job of refuting most of what we are taught by the government and has plenty of research to back her up. I was most surprised by her assertion that vegetable oils can be very hazardous to our health, and now she has me wanting to investigate cooking with more butter, animal fats, and coconut oils. The recipes she present sound quite tasty. I can't get on board with giving up coffee completely, but as with many things, moderation is key. I do ap ...more
Jun 08, 2020 rated it it was amazing
The most dense and comprehensive book on traditional diets and recipes that you could possibly ever read. Everything from Eggs to Brains.
Audrey Anne
Jan 10, 2011 rated it really liked it
I love reading cookbooks. This one came to me when I needed to change the way I was eating. I was motivated because I felt sick. A naturopathic physician recommended giving up grains and sugar and starches. Now that is NOT something that Nourishing traditions requires that you do. It makes use of high quality ingredients and certain preparation practices, along with judicious quantities and frequency of use of these things. But I had to go a step further because I was sick. I was actually scared ...more
May 19, 2009 rated it it was amazing
This book has completely changed how I view food. Although I think there are some problems with it (a bit of a conspiracy theory feeling to it, dismissing all opposing views as silly or unfounded), this one fact remains true. The premise of the book is that so many of our health problems stem from industrialized food--food we've only been eating for the last 100 years or so, such as refined sugar, white flour, and vegetable oil. Fallon argues that we should be eating traditional foods, with a fo ...more
May 18, 2010 rated it it was amazing
I have always been conscious of nutrition and health, but this book was a real eye-opener! While I'll admit that Fallon is a bit of a fanatic and that some of her "research" may be questionable, my gut tells me that, overall, she is correct. Certainly, she gives us all something to think about.

The basic premise of the book is that people (and Americans in particular) need to get back to our ancestral methods of growing, preparing, and eating food. She blames a myriad of health problems (from the
Jul 31, 2009 rated it really liked it
I love this book. I'm so bummed I took it to a friends' house to cook with and left it in my paper grocery bag and it got mistaken for recycling....*pout*. It was my most referenced reference book, probably (so much so that I might splurge for another), with loads of info on every vegetable and what vitamins and minerals it is rich in and what each of those vitamins and minerals does for you, and loads of info on diseases and ailments and what you should eat to get rid of them and oodles of yumm ...more
May 13, 2011 rated it liked it
Shelves: food-cooking
I'm generally not a fan of anything that purports to tell me that the government is trying to kill me, so I skipped most of the first half of this book. According to the book, anecdotal data shows that populations who eat a traditional diet (think pre-refrigeration) are in better general health than those who eat a more modern diet of refined foods. (Though the author/foundation considers the research authoritative rather than anecdotal.)

Anyway, I picked up the book because I'm curious about lac
Oct 16, 2009 rated it really liked it
Recommends it for: people who like to read about nutrition
Shelves: food-cooking
I have been browsing through this slowly. It is a lot of reading. The idea of this book is that you should eat traditional, organic/chemical free foods, and unprocessed foods. It has a lot of recipes for fish, meat, and vegetables, dairy/butter heavy sauces and also ideas for making things from sprouted grains and beans(the way our ansectors ate them, supposedly). There are also recipes for fermented (good for you, according to the book) things you would never think to make yourself: thai fish s ...more
« previous 1 3 4 5 6 7 8 9 next »
topics  posts  views  last activity   
The Right Diet Pills For Weight Loss Diet Ultima 1 4 Jul 01, 2014 04:36AM  
Health Benefits of Using a Gourmet Finishing Salt in Your Food 1 6 Jun 06, 2014 09:10PM  
Thanks for the reminder... 5 70 Sep 06, 2012 06:43PM  

Readers also enjoyed

  • Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
  • Gut and Psychology Syndrome: Natural Treatment for Autism, ADD/ADHD, Dyslexia, Dyspraxia, Depression, Schizophrenia
  • The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
  • Nourishing Broth: An Old-Fashioned Remedy for the Modern World
  • Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects
  • Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
  • Baking: From My Home to Yours
  • Ball Complete Book of Home Preserving
  • Barefoot in Paris
  • Nom Nom Paleo: Food for Humans
  • The Nourishing Traditions Book of Baby & Child Care
  • Deep Nutrition: Why Your Genes Need Traditional Food
  • Nourishing Fats: Why We Need Animal Fats for Health and Happiness
  • The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking)
  • Healing With Whole Foods: Asian Traditions and Modern Nutrition
  • Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate
  • Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
  • The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine
See similar books…
Sally Fallon Morell is the co-founder and president of The Weston A. Price Foundation. According to the WAPF, she received a B.A. in English from Stanford University and an M.A. in English from UCLA.

News & Interviews

Need another excuse to treat yourself to a new book this week? We've got you covered with the buzziest new releases of the day. To create our...
3 likes · 0 comments
“(Cortido) Makes 2 quarts 1 large cabbage, cored and shredded 1 cup carrots, grated 2 medium onions, quartered lengthwise and very finely sliced 1 tablespoon dried oregano ¼-½ teaspoon red pepper flakes 1 tablespoon sea salt 4 tablespoons whey (Whey and Cream Cheese) (if not available, use an additional 1 tablespoon salt) This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Variation: Traditional Cortido Omit salt and whey and use 4-6 cups pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Among all the vegetables that” 0 likes
“soy beans contain potent enzyme inhibitors that cause intestinal problems, cancer and growth retardation. Soy is also high in phytic acid, which blocks the absorption of essential minerals, such as iron, calcium, magnesium and zinc.” 0 likes
More quotes…