Nourishing Traditions by Sally Fallon and Mary Enig

Nourishing Traditions by Sally Fallon and Mary Enig

A Thumbs Up Book Review

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
By Sally Fallon and Mary G. Enig, PhD

Here’s what the critics said about the First Edition:

I have to recommend . . . Nourishing Traditions by Sally Fallon. The first chapter of her book is so right on target that I feel a little guilty for taking her ideas. But what she pointed out is that independent producers of food–such as people who present us with meat, poultry, eggs and butter–provide the lowest profit margin in the industry. People who put out junk food . . . have an incredible return on invested capital because they are putting out low-cost items and making a very high profit.

Robert C. Atkins, MD
Author of The Atkins’ New Diet Revolution

Nourishing Traditions is more than a cookbook–it’s an education that will lead you to “cook with pride,” as you will know that you are giving your family the proper nourishment for a lifetime of vigorous good health. Now that is the real “joy of cooking!”

William Campbell Douglass, MD
Author of The Milk Book

Nourishing Traditions . . . is a work of genius . . . richly encyclopedic. . . . Run, don’t walk to the nearest phone and order Nourishing Traditions.

Clara Felix
Author of the Felix Letter

This cookbook is unique. . . . Nourishing Traditions throws down the gauntlet to challenge the “Diet Dictocrats.”

Beatrice Trum Hunter
Author of Consumer Beware

As a convinced vegetarian of some 25 years, I opened Sally Fallon’s book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is. . . . I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them.

Peter Hinderberger
Former President, Physicians Society of Anthropisophysical Medicine

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5 Responses to Nourishing Traditions by Sally Fallon and Mary Enig

  1. Kerry says:

    I am reading the Nourishing Traditions cookbook and in the Piima Starter Culture recipe, it lists the ingredients as 1 cup good quality cream and 1 envelope piima powder (see Sources) Where are the sources that we are too see? I am interested in this, but am not finding sources, I guess I might be dumb as a rock, but would appreciate your guidance!

  2. Scott says:

    Hi Kerry,

    The “Sources” begin on page 626. I found them by looking in the Table of Contents near the end.

    Take care,

  3. Ronald says:

    How do I gain weight and body mass? I am a 23 year old male and 125 lb. What types of food should I eat?

  4. Terry Severn says:

    Terrific book! One thing I am curious about – Sally recommends magnesium oxide. Everything I’ve read shows this is not the most bio-available formula. Can you explain why to use oxide not another form of magnesium?

  5. Wendie Hipolito says:

    With so many changes in the food industry over the last 17 years since this book was published, its hard to know what information is still true and relavabt and what isn’t. For example formaldehyde hasn’t been used in the processing of maple syrup in some time and there are now many other sweetener options akin to rapadura that don’t cost as much. Does the author have any plans to update the book with a new edition? I’d love it if she did and think it’d be wildly popular given the strong standing of her book in the food and wellness communities.

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