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Nourishing Traditions Paperback – 31 Dec 1998


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Paperback, 31 Dec 1998
£32.33 £16.60
--This text refers to an alternate Paperback edition.



Product details

  • Paperback: 618 pages
  • Publisher: New Century Press (31 Dec 1998)
  • Language: English
  • ISBN-10: 1887314156
  • ISBN-13: 978-1887314152
  • Product Dimensions: 3.2 x 19 x 26.7 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (94 customer reviews)
  • Amazon Bestsellers Rank: 2,315,248 in Books (See Top 100 in Books)

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Product Description

Review

"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." Robert C. Atkins, MD --This text refers to an alternate Paperback edition.

About the Author

Sally Fallon (Washington D.C.) is president of the Weston A. Price Foundation, founder of A Campaign for Real Milk and a frequent contributor to alternative health publications. Mary Enig, PhD (Washington D.C.) is an expert of world renown in the field of lipid biochemistry and author of over 60 scientific papers. --This text refers to an alternate Paperback edition.

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Customer Reviews

4.8 out of 5 stars

Most Helpful Customer Reviews

104 of 106 people found the following review helpful By A Customer on 6 Mar 1998
Format: Paperback
If my grandmother had written a cookbook, it would have been a lot like this. This book is about eating the kinds of real food that has nourished folks all over the world for centuries, combined with wonderful excerpts from a variety of doctors, nutritionists and other observers. The authors present an excellent introduction to the study of food and health. largely based on the work of Weston Price, a dentist who traveled the world 60 years ago studying what people traditionally ate. Dr. Price observed that those people who ate their traditional foods had good health and those that ate more of a "modern" diet, were exhibiting the signs of degenerative disease. The authors of this book then use that information and present wonderful recipes (try, especially, their stock recipes, the flavors they add are great). As one of the other reviewers mentioned, the wisdon and recipes in this book often contradict the current "wisdom" of observing a low-fat, high carb diet. But the current dietary wisdom is always changing, this year it's low-fat, high carb, next year something else will be the rage. End the confusion and do yourself a favor by returning to traditional food. This book will help you do just that.
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142 of 146 people found the following review helpful By A Customer on 22 May 2001
Format: Paperback
This book is an absolute must for anybody who is confused by the plethora of diametrically opposed nutritional 'advice' that permeates our health-conscious society. Although it describes itself as a 'cookbook' there is actually a tremendous amount of material that points out how far removed we actually are from sound nutrition, in spite of what various 'Diet Dictocrats' would have us believe. Among the many pearls of wisdom that the author points out is the fact that animal fat - yes, that substance that we have been taught to revile - is actually necessary for good health, and that this fat has been sought after for centuries by primitive peoples free of degenerative diseases. Every one of her claims, many of which contradict 'conventional' nutrition dogma, is backed up by reputable scientific evidence, and the fallacies of conventional dogma are exposed for the lay reader.
The recipes are pretty fantastic, as well, although be warned! This is a book for those who are serious about improving their health. Good, health building food does not keep for 3 years in a cardboard box on the supermarket shelf, it can't be microwaved in 5 minutes, and it can't be replaced by a synthetic compound in a pill.....
This book will serve me as a lifetime companion. For anybody interested in sound nutrition, but confused by current information will find this book a most worthy addition to their library. Hopefully, the issues set forth in this book will encourage a grass-roots demand for real food.
To personalise your diet even more, I highly recommend 'The Metabolic Typing Diet' by William L. Wolcott and Trish Fahey. This book goes into more detail on customising your diet to meet your personal metabolic needs, whilst adhering to the principles of whole foods and sound preparation methods.
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124 of 131 people found the following review helpful By Robert Park on 10 Aug 2008
Format: Paperback Verified Purchase
Having closely followed a similar diet for the past 10 years, and aged 77, I can confirm this book's dietary benefits and how it can restore health and the feel-good factor to one's life. Bruce Fife's book, 'Saturated Fat May Save Your Life' is complimentary to it. Anyone who fails to recognise the benefits of the recommendations in this book is speaking from ignorance. To anyone interested in long-term health benefits then it is a 'must read'! (Read too Dr Mary Enig's interesting article, 'The Oiling of America' which is on the Internet). At my advanced stage to life I am in excellent health without aches or pains, and can run as fast as my Norfolk terriers, still retain a healthy libido, and continue to believe that I have a future; does anyone require more reassurance? It is carbohydrates, especially of the grain variety that furrs arteries, and it is polyunsaturated fats, especially vegetable oils, that are potent immune suppressors, and the rest is propaganda!

Now where is my delicious streaky-bacon, fresh genuine free-ranging hen's eggs, and fried in dripping?
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20 of 21 people found the following review helpful By S. Smith on 19 Mar 2010
Format: Paperback Verified Purchase
I've been looking for ways to get my health back after a year and a half of chronic fatigue, and discovered instant results putting myself on the Selective Carbohydrate Diet with probiotics. This led me to the Weston A Price organisation, which recommends this book. It has a radically different approach from any books about health I have read ( and I've read a lot of them), and it's had a mesmeric effect on everyone I've shown it to, like a story book; they've been instantly absorbed. It isn't just informative, it's got atmosphere. When I speak to the older members of my family, and some friends from Europe about my "amazing discoveries", though, they just smile and say "of course"!
The best thing about it for me is the idea that what you like is not bad for you - it's just that the commercial versions of the tastes and textures you crave are harmful substitutes for the real health-giving foods; and here is everything you need to find that and make it.
It has many sections on different aspects of nutrition, together with dozens of recipes and intelligently written explanations for their inclusion.
So far I've made gorgeous Latin American sauerkraut, and amazing sour pickles.
Since I can't digest starches I'm very happy to find so much about how to prepare them so that they can be more easily digested and also enjoyable.It's also a good source of recipes using gluten alternatives.
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