Friday, July 30, 2010

Nourishing Traditions (The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats) by Sally Fallon with Mary G. Enig, Ph.D.

Weston A. Price, a dentist and later a researcher, found 14 societies of people (i.e. Irish, Swiss, Eskimo, and African) back in the 1930's who enjoyed lives of superb health. Compared to industrialized societies these groups were free of chronic disease, dental decay and mental illness, and ease of reproduction repeatedly with healthy children. With the industrial revolution came: refined grains, canned foods, pasteurized milk and the #1 cancer causing agent- sugar; Along with this modified food source also produced people plagued with tooth decay, infectious diseases, degenerative illnesses, infertility… the children in industrialized societies had crowded teeth, crooked teeth, narrow faces, deformities of bone structure and labeled with an array of new medical problems.

The answer isn't to just simply clean up your diet. It goes deeper. The real answer is to prepare your foods so the nutritional properties are released as well as absorbed… two totally separate functions by the way.

Whereas in mainstream knowledge, soy products are touted as healthy and is heavily marketed and commercialized; those of us in the underground knowledge understand that soy is not good for us… unless it's fermented. Secondly, most illness are linked back to gut health. In the Probiotics blog, I talked about intestinal bacteria flora and the restoration or maintenance of the good bacteria for multiple health reasons. Other complications come from undigested or partially digested foods. Supplementing with enzymes helps with side of assimilation spectrum, but the focus of this book explore the preparations of foods with intent of allowing the nutrients to be recognized and absorbed in the gut. One of the tricks to having our foods open up and release the nutrients that were locked within.

If you still microwave your foods or eat foods that are denatured or basically dead from commercialized packaging processes, this book may open your eyes to an entirely new world of food.


Weston A Price Foundation 

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