Page 76 - Fall2013

All Thumbs Book Reviews

probiotics, and digestive enzyme supplements. saliva production. It signals to our brain that we’re about to receive food
(No mention of bone broth or fermented foods, and prepares the entire orchestra of the GI tract to start warming up.
but a helping of sauerkraut can work wonders! Stomach acid is suppressed when we’re stressed out and hurrying through
Also no mention of properly preparing grains or meals. From a biological standpoint, feeling anxious is a sign that we’re
legumes to facilitate digestion.) in a dangerous situation, and during times of danger, digestion is not the
While the authors’ entire premise is that body’s first priority. The familiar “fight-or-flight” mechanism causes most
low stomach acid is the culprit behind a laundry of our blood and energy to be shunted away from the GI tract and toward
list of medical conditions, they do give a nod to the muscles and lungs, which would help us run for our lives. Digestion’s
some commonly cited remedies: eating smaller second stop is the mouth. We need to chew thoroughly and allow our saliva
meals; not eating before bed or otherwise re- to mix with the food until it’s almost liquefied. Not only does this bring
clining; wearing loose-fitting clothing around the physical and chemical breakdown of food further along, but it makes
the abdomen; and avoiding foods that can be the stomach’s job easier: the more thoroughly the food is chewed when
esophageal irritants: coffee, spicy foods, acidic it reaches the stomach, the more surface area the enzymes have to work.
foods (tomatoes, citrus), and carbonated drinks. Proper chewing is like giving the stomach a head start. It’s a shame the
The biggest weakness I find with this book author makes no mention of being calm, being hydrated, and chewing suf-
is that in an otherwise fantastic guide to the de- ficiently. The stereotype of the stressed-out, busy executive wolfing down
bilitating effects of low stomach acid and natural her lunch and barely chewing before she runs off to her next meeting and
ways of remedying it, the authors completely then spends the rest of the day popping antacids is based in physiological
avoid addressing why stomach acid might be low. truth.
Improving it via herbs and enzymes is nice, but This book is a must-read for anyone suffering from any type of in-
that does nothing to illuminate the causes of low digestion as well as medical conditions of unknown etiology. There’s a
acid in the first place. The big guns of digestion chance that simply boosting stomach acid can have profound effects upon
come out in the stomach, but digestion really health. I also recommend it for healthcare professionals. Conditions typi-
starts in the mind, long before we taste our first cally treated via expensive, invasive, and harmful procedures and drugs
bite. The mere smell—and, according to some might be improved by something as low-tech as lemon juice.
research, even the thought—of food, triggers Review by Amy Berger

FORAGING & FEASTING: A FIELD GUIDE AND WILD FOOD COOKBOOK
By Dina Falconi, Illustrated by Wendy Hollender

We have been eagerly waiting for this book, by longtime chapter leader Dina Falconi, and we are not disappointed!
Foraging & Feasting begins with a series of beautiful illustrations of the major wild edible plants, followed by a chart on
culinary uses and then a great collection of recipes, all according to the principles of proper preparation found in traditional
diets. Just leafing through the beverage section is a delight. Recipes include herbal infustions, herbal teas, agua frescas, wild
fruit smoothies and a large selection of kefir sodas; Nettle Ginger Soda is one I look forward to making next spring.
Other sections include Relishes, Spreads and Condiments with yummy offerings like Wild Green Pesto and Wild
Tapenade, Fruit Chutney preserved in olive oil and Fruit Catsup. The many tempting recipes for wild salads include herbs
like sheep sorrel, dandelion greens, chickweed and purple dead nettle. Soups include Wild Green Soup, Root Bisque and
Cold & Creamy Fruit Soup. Eggs are combined with wild herbs in a variety of creative ways. Recipes for cooked wild herbs,
herbed meats and desserts are also included.
The great thing about the recipes section is the provision of a master recipe, so you can learn the basic techniques,
followed by several variations. After all, when you are cooking with wild plants, you often have to improvise.
Published in hardback with a beautiful cover, this is the book to give to friends and family for the holidays. Thank
you Dina and Wendy for this wonderful contribution to food preparation that is both nutritious and delicious. Thumbs
Up. Review by Sally Fallon Morell
74 Wise Traditions FALL 2013 FALL 2013 Wise Traditions

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