Wise Traditions, Volume 4, Number 1
FEATURES
- Food Features:
- Our Daily Bread, Katherine Czapp and Garrick Ginzburg-Voskov tell us how to make the genuine article
- Why Broth is Beautiful, Kaayla Daniel describes the benefits of gelatin in broth
- Real Soft Drinks, Charles Eisentein on the practicalities of lacto-fermented sodas
- Modern Foods: Wheaty Indiscretions, Jen Allbritten looks at what happens to wheat, from seed to table
- Farm & Ranch: The Business of Wild Salmon, Peter Knutson describes how independent fishers are escaping the corporate net
DEPARTMENTS
- Presidentβs Message: Not Canβt, but How
- Letters: Letters to the Editor of Wise Traditions
- Caustic Commentary: Sally Fallon and Mary Enig, PhD take on the Diet Dictocrats
- All Thumbs Book Reviews:
- Thumbs Down: Eat, Drink and Be Healthy by Walter Willett
- Ask the Doctor: Tom Cowan on gall bladder problems
- Soy Alert!: Sally Fallon talks about the latest studies
- Foundation Update: Bill Sanda on upcoming Congressional testimony
- Food Features: Rhubarb Reminiscences (In the Kitchen with Mother Linda )
- Making it Practical: Lori Lipinski looks at dairy products
- A Campaign for Real Milk (on realmilk.com): Whatβs happening in the US and overseas
President’s Message: Not Can’t, But How
by Sally Fallon
Have you ever noticed that most diet schemes proposed today tell you about something you shouldnβt eat? The official government diet says we shouldnβt eat saturated fats. Other schemes prohibit meat or dairy or grains or anything that is sweet. Some dietary gurus say not to eat salt, or spices, or cooked foods, or fish, nuts, or nightshade vegetables. And almost all nutrition writers quite rightly warn against modern soft drinks.
Our goal at the Weston A. Price Foundation is not to tell you what you canβt eat, but how to include as many wonderful foods as possible in your diet. Weβve dealt with the shibboleth of saturated fats in many issues. In fact, the first challenge to anyone who wants to eat a healthy diet is to get over any fears they may have of sat-urated fats found in animal foods and in the tropical oils. In spite of what weβve been told, these foods are very healthy and are vital to human health.
This issue focuses on “how to” rather than “canβt”–how to prepare your grains so that they donβt cause health problems, how to prepare soft drinks that are actually healthy. Kaayla Daniel discusses the wonderful health benefits of gelatin and how gelatin-rich broth makes all the foods we eat, including meat, more digestible. Peter Knutson talks about healthy sea food while Lori Lipinski tells us why modern milk should be avoided, and how to incorporate healthy dairy foods in the diet. Through our ongoing Campaign for Real Milk, we are making those dairy foods more available.
Weβll be featuring many of these delicious foods at our upcoming conference, May 3-5. Monica Corrado of The Basic Feast is preparing a wonderful hearty chicken soup made with homemade broth and Chef John Umlauf will regale us at our banquet with a memorable lamb stew in a broth-based sauce. Youβll taste genuine saurkraut, sour dough bread, artisanal cheeses and old fashioned, lacto-fermented soft drinks.
This year the entire conference is under one roof, the newly renovated Sheraton National Hotel, easily accessible by shuttle bus from National Airport and the Pentagon City metro station. Weβll be providing child care so that parents of young children can attend.
You wonβt want to miss our all-star lineup of speakers–Dr. Uffe Ravnskov, author of The Cholesterol Myths, Dr. Paul Rosch, President of the American Society of Stress, Dr. Kilmer McCully, author of The Heart Revolution and our own Dr. Mary Enig, all on Saturday plus a triple track of speakers on Sunday.
Space is limited, so donβt wait until the last minute to register. If you need us to send you more conference brochures, call us at the office at (202) 363-4394. See you there!
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