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    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 funciton 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.

    DESCRIPTION: "Nourishing Traditions" by Sally Fallon (661pages, paperback)

    Recalling the culinary customs of our ancestors and looking ahead to a future of robust good health for young and old, Nourising Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Nutrion researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research.

    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.

    This revised and updated 2nd edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents!
    Sally Fallon is the Founder of A Campaign for Real Milk (www.realmilk.com) and President of the Weston A. Price Foundation (www.westonaprice.org). She is the editor of the Foundation's quarterly magazine Wise Traditions in Food, Farming and the Healing Arts and has published articles in a number of alternative health publications including Nexus Magazine, The World & I and the Townsend Letter for Doctors and Patients. A resident of Washington D.C., she is the mother of four healthy children. Mary G. Enig, Ph.D., of Silver Spring, Maryland, is an expert of international renown in the field of human biochemistry and lipids.