Welcome from Sally Fallon Morell

Weston A. Price Foundation President Sally Fallon Morell offers a welcome message and overview of the foundation’s principles.

29 Responses to Welcome from Sally Fallon Morell

  1. Randy Yaw Obeng says:

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  3. LorRae Crubaugh says:

    I just learned about The Weston A. Price Foundation this year at a country store in WI. I bought the “Nourishing Traditions” cookbook for my birthday in May. I just love reading it and am successfully making kombucha! I never even tasted it before this year. Thank you for helping me eat learn healthier ways to prepare food.

    I am trying the Natural Yeast Bread on page 492 of the revised second edition. It says to save out one cup of starter for a new batch. What do I do with the one cup? Do I not need grape pulp for future batches?

    Thank you!

    LorRae Crubaugh

    • C says:

      LorRae, you keep the starter in a container in your fridge. It hibernates there. When you want to ‘wake it up’ in order to make more bread, you take it out and add flour and water to it. There is a good website called Rural Spin which explains it well. Good luck.

  4. carlos says:

    Soy de Colombia Suramerica. Me gustan los temas de salud.Para asi aprender mas de lo poco que se igualmente transmitircelos a mis amigos;familiares ETC,me podrian enviar mediante este medio de correo electronico algun material en formato PDF. Me gusta mucho leer y quisiera saber mas del fundador valga rebundancia del Dr. Weston A Price. de antemano los quiero felicitar a todos los miembros de esa dintinguida Fundacion y que el todo poderoso siempre los bendiga.

    Cordial Saludo.

    Atentamente :
    Crlos Jacinto Salas Rojas

  5. James T says:

    You guys are amazing!!!!!!! Thank you so much for giving people the information that they need to know!!!!!!!!!!

  6. Amy Millar says:

    I am looking forward to becoming more nutritionally educated!

  7. John Nemati says:

    I am wondering why Sally Fallon Morell doesn’t have any new video? I have seen all of her videoes several times and enjoyed them all. I like to see some new videoes on different subjects. Please work on it Sally. Thanks. John

  8. Linda Collins says:

    Hello – I am hoping for a rebuttal to this recently published study:


    Thank you

    • Dave says:

      Why are you looking for a rebuttal to a study? Are you using the error-prone technique of having your mind made up about a topic, and then scrambling to find evidence to support it?

      A scientific study is not an argument, it is a data point. Your comment makes no sense and would be akin to saying, “I want a rebuttal to this color.” You can analyze the design, technique, bias, author’s interpretation, etc but you don’t “rebut” a study. IF it is a good study, the author should describe its limitations (which they do), so if you’re looking to argue the conclusion (which they say should be taken cautiously) of the study, you might do the following: 1. Actually read the study and make your own conclusions 2. Consider using the author’s own description of limitations of the study (he describes them in depth) and 3. Not have your mind decided about a topic BEFORE reading the study on it

  9. Stephanie says:

    Is coconut oil inflammatory? I have a underactive thyroid and had rT3 and total T3 blood test done showing the conversion isn’t happening. Was wondering if inflammation and digestion were the cause. Read that saturated fats cause inflammation. I use a lot of coconut oil. Tired of not being well and can’t lose weight even with lche eating. Can you help?

  10. David says:

    – It seems the jury is still out concerning the relationship of eating eggs to diabetes 2:
    Data suggest that high levels of egg consumption (daily) are associated with an increased risk of type 2 diabetes in men and women. Confirmation of these findings in other populations is warranted.

    – Eating eggs doesn’t seem to up diabetes risk: http://www.reuters.com/article/2010/06/16/us-eggs-diabetes-idUSTRE65F6PH20100616
    – There’s good news and bad news about eggs: http://www.theglobeandmail.com/life/health-and-fitness/health/theres-good-news-and-bad-news-about-eggs/article12502116/

    • Katy Behr F. says:

      Dear David,
      I was studying dietetics in the 70’s when you got a lot more truth and a lot less politics.
      Some university in Britain did a study where they paid healthy people ages 19 to 70s to live at the school and eat 21 eggs a day cooked any way the person wanted. Study went on for months. It basically was a cholesterol study.

      After three or more months on an all egg diet they found no rise in cholesterol and no negative health effects. Oddly enough, one old man in his 70’s liked the egg diet so much he wanted to stay on it permanently.
      I don’t think I could have stayed on that diet, but when you think that an egg is designed to nourish a bird from fertilized egg to hatch, it has to be a nearly perfect food.
      Blessings, Katy

  11. Anne Emerson says:

    I’m enjoying Sally’s books and making broth. I’d like to start adding chicken feet, heads to chicken stock pot, but my farmer says feet need to be skinned. Do you agree? She says her husband tried skinning them with a blow torch, but he doesn’t recommend it.

    • Tim Boyd says:

      That is hilarious. And no, they don’t need to be skinned, especially with a blow torch.

      • Diane Loftness says:

        In traditional societies they dip them in almost boiling water for 1 to 2 minutes and then peel off the hard, yellow, scalelike outer skin. The ones we can buy in the stores in the US, especially available in Chinese grocery stores, already have this layer taken off.

  12. Philomena says:

    Congratulations Sally,

    I really enjoyed tuning into your Podcast today. It is interesting that so much of the diet follow some of the well established formats of our past.

  13. Frank says:

    I enjoyed ‘nourishing traditions’. So grains should be soaked. I wondered if the ‘soaking liquid’ should be discarted before we add extra water to cook the oats. Greetings from Belgium.

  14. eve says:

    i just bought nourishing Traditions last Xmas. Has the information changed that much i need the revised already?

  15. Eva Yeung says:

    Hi Sally,

    Thank you for your excellent book nourishing traditions. I looked up your homemade baby formula and would love to try it out! However, my baby is allergic to cows milk proteins. I don’t want to use commercial hypoallergenic formula because a lot of them use high percentage of corn syrup which is highly refined sugar and 95% GMO. I would love to use the meat based formula but it uses whey. Is there a substitute for whey? I am wondering. It would be really nice to make something nutritious and easily digestible for my baby. Please let me know if you have any great advice! Thank you!
    Sincerely, Eva

  16. Brent Bielema says:

    I love you guys! I’ve been giving your ‘Nourishing Traditions’ book as a gift to friends and family for years. That includes one friend who I am sure is getting the wrong information elsewhere. So how do we get through to them?

  17. Grady Deal PhD DC says:

    Dear Sally

    I am renewing my membership today

    please clarify the saturated fat issue again for me

    I believe you and the work of the late Dr. Enig and many others about saturated fat

    but what is Michael Murray and the recent Japanese study saying about saturated fat

    if Dr. Murray is such a health expert, why is he criticizing saturated fat

    is it his ploy to be politically correct or not

    I now live in Thailand; the Thais eat way too much msg and Seven Eleven snack foods and they drink water mostly from plastic bottles

    it is difficult to get 100% butter here…………….



    Grady Deal PhD DC
    Bangkok Thailand

  18. The Baron of Bacon says:

    Why in the world
    is everyone so against fat?
    Sally has continued to show that
    fat is required for good health. Yes

  19. Betsy Jacobson says:

    Is Adriane Fugh Berman, MD familiar with your work? Are you familiar with HERS? If not, I need to put you two in touch, and would be happy to share your emails with each other, but I’d need yours.

    Betsy Jacobson
    Sandy Hook, CT
    203/304 9666

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