Eat Right very categorically lives up to its name. The first category is dairy—kefir, yogurt, butter, ghee, curds and
whey—and why you should prefer raw dairy. Preparation techniques are covered in detail and almost every page in the
book is dressed up with very high-quality color pictures.
Fermented foods like sauerkraut come next. Barnard includes things that less educated people like me may have
never heard of. Tsukemono is Japanese fermented vegetables. Kimchi I have heard of. This section also teaches us how
to do fermented garlic, fermented tomato ketchup, fermented beetroot, super borscht and a long list of other ferments.
In addition to recipes and techniques, you get a little history of various foods. Chicken stock, for example, has long
been recognized in many parts of the world until recently for its healing properties. The author is also a big fan of lard
and other good fats from beef, lamb, mutton, and poultry.
Just about every category I can think of is covered from potatoes to bacon and eggs to desserts and veggies. Weston
Price would approve and my thumb is UP.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Fall 2016