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Nov 2003


“Americans spend $800 Billion dollars yearly for medical services—yet we have little to show for this tremendous strain on our resources. Medical science has not even been able to lengthen our life span.


Fewer persons alive at 70 today survive until 90 than 40 years ago. (Italics mine!)...


Credit for today’s relatively long life span belongs to improved sanitation and the reduction of infant mortality.”


-Sally Fallon in the introduction to “Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats.”


“Nourishing Traditions” is one of four pillars of knowledge about health that is essential reading for anyone who is passionate about living a full life, a life that is free of major ailments and a life that has the best chance of being a long, healthy and satisfying one.


The other three pillars are:


“Fats That Heal, Fats That Kill” by Udo Erasmus,


“The Metabolic Typing Diet” by William Wolcott and Trish Fahey, and


“Sugars That Heal” by Dr. Emil Mondoa.


There are Special Reports available for all three of these books, so you can get a feel for the concepts. Just email me and ask for them: Just write 3 Reports in the subject field.


Now, back to “Nourishing Traditions” by Sally Fallon and Mary G. Enig, Ph.D.


If you were looking for health, where would you look?


Do you look at diseases, as the medical community is focused on?


Or would you go to places where people had superb health?


That was the direction dentist Dr. Weston Price took.


Much of Fallon and Enig’s research traces back to the work of Dr. Price, who traveled the world looking for tribes or cultures with perfect teeth.


He found 14 groups with almost perfect health. These ranged from isolated Irish and Swiss, Eskimos to Africans. No chronic disease, no dental decay and mental illness.


Further, they produced healthy children with ease, generation after generation.


Guess what else Dr. Price found? When these groups were exposed to the so called “civilized” diet of refined grains, canned foods, pasteurized milk and sugar, they got the same things we have:

*tooth decay

*infectious diseases

*degenerative illness and



Dr. Price’s conclusion: the western diet “spoils our God-given genetic inheritance of physical perfection and vibrant health.”


Not much of a surprise to many of us: we see it all around us and in ourselves.


Who amongst us has perfect teeth, for example?


Later research showed that these societies “allow grains, milk products and often vegetables, fruits and meats to ferment or pickle by a process called lacto-fermentation…unlike modern preservation methods, which deaden and denature our foods, lacto-fermentation makes nutrients in these foods more available and supplies the intestinal tract with health-promoting lactic acid and lactic-acid-producing bacteria.


Another technique found universally in ethnic cuisines is the use of bone broths, rich in gelatin as well as in calcium and other minerals…studies (on the beneficial effects of gelatin) are ignored even as traditional methods for making rich stocks are forgotten.”


Here is a summary of some other findings in the authors’ research:




“..our choice of fats and oils is one of extreme importance. Most people…benefit from more fat in the diet rather than less.


But the fats we eat must be chosen with care. Avoid all processed foods containing newfangled hydrogenated fats and polyunsaturated oils.


Instead, use…extra virgin olive oil and small amounts of unrefined flax seed oil…coconut oil for baking…animal fats for occasional frying.


Eat egg yolks and other animal fats with the proteins to which they are attached…use as much good quality butter as you like…an essential food for you and your whole family.”




“Strict abstinence from refined sugar and very limited use of refined flour is good advice for everyone.”


“As the consumption of sugar has increased has increased, so have all the ‘civilized’ diseases.”


Sugar consumption has increased from 10 pounds per person per year in 1821 to 170 pounds today.


“Herein lies the root cause of the vast increase in degenerative diseases that plaque North America …


More plagues than heart disease can be laid at sugar’s door.


A survey of medical journals in the 1970’s produced findings implicating sugar as a causative factor in kidney disease, liver disease, shortened life span, increased desire for coffee and tobacco, atherosclerosis and coronary heart disease…hyperactivity, behavior problems, lack of concentration and violent tendencies.


Sugar consumption encourages the overgrowth of candida albicans, a systemic fungus in the digestive tract, causing it to spread to the respiratory system, tissues and organs.


Sugar consumption is positively associated with cancer in humans and test animals. Tumors are known to be enormous sugar absorbers.


…sugar consumption is the cause of bone loss and dental decay…sugar consumption causes tooth decay not because it promotes bacterial growth in the mouth, as most dentists believe, but because it alters the internal body chemistry.


We recommend the use of a variety of whole grains but with an important caveat.”


Whole grains contain phytic acid, which blocks the absorption of iron, calcium, magnesium, copper and zinc. They also contain enzyme inhibitors that can interfere with digestion.


“Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors.”


Avoid breakfast cereals, they are even worse than refined sugar and white flour, according to the authors.




“All proteins are combinations of just 22 amino acids…” eight of which the body cannot make and must be included in the diet.


“Of particular importance to the health of the brain and nervous system are the sulphur containing amino acids---methionine, cysteine and cystine---found most plentifully in eggs and meat.


Protein is essential for normal growth.


Just as animal fats are our only source of vitamins A and D and other bodybuilding factors, so also animal protein is our only source of complete protein.


In order to obtain the best possible protein combination from vegetable sources, pulses and grains should be eaten together and combined with at least a small amount of animal protein. Most grain based cuisines instinctively incorporate this principle.”


On a personal note, I was a vegetarian for about 25 years, albeit not a strict one. I still had fish and chicken and, on holidays, turkey.


The well researched information in this book and in “The Metabolic Typing Diet” has changed me back to a meat eater.


The authors demolish every argument I have used and heard for vegetarianism!!!


“Vegetarians often claim that animal products shorten life span, but the most cursory look at long-lived ethnic groups proves that this is not the case.


Russians from the Caucasus Mountains , an area famous for longevity, eat lots of fatty meat and whole milk products.


Studies of Soviet Georgian populations show that those who have the most meat and fat in their diets live the longest. Inhabitants of Vilcabamba in Equador (sic), known for their longevity, consume a variety of animal foods including whole milk and fatty pork.


The long-lived people of Hunza consume animal protein in the form of high fat goat milk products. On the other hand, the vegetarian inhabitants of southern India have one of the shortest life spans in the world.


…(a vegetarian diet) leads to deficiencies in many important minerals as well. This is because a vegetarian diet lacks the fat soluble catalysts needed for mineral absorption.”


“Current wisdom dictates that Americans should at least reduce their consumption of red meats and dark meat of birds because these meats contain more saturated fat than fish or white poultry meat; but even this stricture is ill-advised…Red meat is rich in iron and zinc, both of which play important roles in the body’s use of essential fatty acids; and as we have seen, consumption of saturated fat poses no threat to our health.”


“The primitive tribes studied by Dr. Price especially valued certain high-vitamin products like organ meats, butter, fish eggs and shellfish for growing children and for parents of both sexes during the childbearing years. They also ate some animal food raw.




“The practice of fermenting or souring milk is found in almost all traditional groups that keep herds. This process partially breaks down lactose and predigests casein, which is one of the most difficult proteins for the body to digest.”


“The milk sold in your supermarket is bad for everybody, partly because the modern cow is a freak of nature…today’s Holsteins routinely give three or four times as much (milk as cows from a century ago)…selective breeding…high protein feeding…

hormones…soybean meal…another factor is pasteurization…


pasteurization destroys all the enzymes in milk…(that help)…the body assimilate all bodybuilding factors, including calcium. That is why those who drink pasteurized milk may suffer from osteoporosis.”

”Modern pasteurized milk…(prevents)…the absorption of vital nutrients and promoting the uptake of toxic substances. The result is allergies, chronic fatigue and a host of degenerative diseases.”


“If you cannot find good quality raw milk, you should limit your consumption of milk products to cultured milk, cultured buttermilk, whole milk yoghurt, butter, cream and raw cheeses---all of which are available in all states. Much imported cheese is raw---look for the words ‘milk’ or ‘fresh milk’ on the label---and of very high quality.”




“Dr. Howell formulated the following Enzyme Nutrition Axiom: The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential.”


“Almost all traditional societies incorporate raw, enzyme-rich foods into their cuisines---not only vegetable foods but also raw animal proteins and fats in the form of raw dairy foods, raw fish and raw muscle and organ meats.


These diets also traditionally include a certain amount of cultured or fermented foods, which have an enzyme content that is further enhanced by the fermenting and culturing process.”


Good sources: sauerkraut, pickled carrots, cucumbers and beets…”Cultured soybean products from Asia , such as natto and miso are another good source of food enzymes if these foods are eaten unheated.


While we should include a variety of raw foods in our diets, we need to recognize that there are no traditional diets composed exclusively of raw foods.


Even in the tropics, where fires are not needed for warmth, the inhabitants build a fire every day to cook their foods. Some nutrients are made more available through cooking and cooking also neutralizes naturally occurring toxins in plant foods.”


The authors also address vitamins, minerals, supplements, salt, spices, additives, beverages, alcoholism, food allergies and special diets.




“To make us healthy, our food must taste good; it must be digestible, and it must be eaten in peace. Even whole foods, properly prepared according to traditional methods, do us no good if we eat them with a grudge; they will not confer health on the man who does not forgive. It is the loving heart who will find, in the pages that follow, guidelines for providing an abundance of all the nutrients we need to live healthy, happy and productive lives.”


I commend this book highly for your reading, study, reflection and daily use as a cookbook.


Let me leave you with this quote from the New York Times:


“Here in the land of the Three Musketeers, the Gascony region of southwest France , goose and duck fat are slathered on bread instead of butter, the people snack on fried duck skin and eat twice as much foie gras as other Frenchmen, and fifty times as much as Americans.


It was no surprise when Dr. Serge Renaud, in a 10 year epidemiological study that included surveys of eating habits, concluded that Gascons eat a diet higher in saturated fat than any other group of people in the industrialized world…


But scientists crinkled a collective brow over Dr. Renaud’s related findings about this region, which produces much of the world’s foie gras, the fattened livers of ducks and geese.


‘The foie gras eaters of the Gers and Lot Departments in Southwestern France have the lowest rate of death from cardiovascular disease in the country,’ he said…The basic Gascon in his blue beret would not be surprised.


Standing in his barnyard Mr. Saint-Pe listened to Dr. Renaud’s findings as though he were being told the obvious. ‘The people in my family live to be ninety years old,’ he said. ‘We cook everything in duck fat. We have foie gras on Sunday. Everybody knows this is the long life diet.’”


-Elizabeth Rosenthal New York Times

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