I bought this book when I was a student at Wellpark College in New Zealand. It was 2001, I had fled the U.S. of A in 1999 after working for Clean Water Action and reading several books about the amount of genetically modified foods being unwittingly consumed in America. I was taking classes on nutrition. I had just completed a certificate course with the Institute of Optimum Nutrition in UK and was unsatisfied by the conflicting information various groups promoted.

Nourishing Traditions is in a certain sense equivalent to The Joy of Cooking which is a book home-cookers have relied on for years. It has comprehensive information about all the food groups and also brings attention to the importance of conscious cooking and the transmutive powers that cooking with love and respecting where the food comes from has on healing our bodies.

In 2002, I went to a course with Sally Fallon, the author of this cookbook. At that time the information that she included about fats and many other foods was extremely controversial. In fact even one of the teachers from my school, which is at the cutting edge of health, massage and traditional healing modalities, was offended by the information Sally gave about butter. Ghee has been considered a nourishing food for thousands of years in Ayervedic cooking.

Since that time I have seen the slow transformation of the industrial health industry to begrudgingly begin to admit some of the information they have promoted for the past 30 years is incorrect. Traditional and live-cultured foods have been wrongfully slandered and repressed. This book is a must have for anyone who has kids or is having trouble having kids.

I cannot stress enough how much I recommend this book, it has been my favorite present for weddings, birthdays or for any other reason for the last 7 years. It is worth every cent, I personally guarantee it.

Follow this link to more information about traditional diets and how bad processed foods are for your body. These are notes from the seminar by Sally Fallon mentioned above.

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Ruthie and Mikko demonstrate a quick and easy method for making a nourishing bone broth which is a globally renowned foundation of nutritional and preventative medicine and eating for vitality.

Although beef bones are used here, the same method can be used for other bones. Chicken Broth is particularly well known as a powerful immune booster.

Music: www.mujaji.com Bones: www.deckfamilyfarm.com These bones provided us with the richest broth I have ever made. The difference between well loved pasture fed animals and factory farm ones is blindingly obvious to every sense.

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MetaManager.net Weston A. Price Foundation Wellness Detective Agency

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Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Auckland, New Zealand, Feb 2003

Traditional Diets generally

1. used no refined and denatured foods
2. contained some sort of animal protein and fat from fish or other seafood
3. contained four times the calcium and minerals and ten times the fat-soluble vitamins as the current U.S. diet
4. cooked all or some of their foods, and also ate raw dairy or meat
5. had high food enzyme content
6. soaked, sprouted, fermented or naturally levened seeds, grains and nuts before consumption
7. had a fat content that varied between 30-80% of the total calories
8. consisted of nearly equal amounts of omega-6 and omega-3 essential fatty acids
9. all contained some type of salt
10. all cultures made use of bones, usually as a bone broth
11. made provisions for future generations

The information from this seminar is based on the research done by Dr. Weston A. Price and detailed in his book Nutrition and Physical Degeneration. Dr. Weston Price was a highly respected dentist from the 1930s who did a ten year study of traditional people around the world. He found that people eating their traditional diets had little to no tooth decay. Sally Fallon’s work in Nourishing Traditions is based on his studies and she has formed the Weston A. Price Foundation to continue the research that he began.

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