Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Revised Second Edition, October 2000
by Sally Fallon with Mary G Enig, PhD
661 pages - 7.5" x 10" - B/W illustrations

Your body needs old-fashioned animal fats. New-fangled polyunsaturated oils can be bad for you. Modern whole grain products can cause health problems. Traditional sauces promote digestion and assimilation. Modern food processing denatures our foods but Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products!

At last a successful challenge to Politically Correct Nutrition and the Diet Dictocrats!

Recalling the culinary customs of our ancestors, and looking ahead to a future of robust good health for young and old, Nourishing Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research in over 700 delicious recipes that will please both exacting gourmets and busy parents.

Here's what the critics said about the First Edition:

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. But what she pointed out is that independent producers of food--such as people who present us with meat, poultry, eggs and butter--provide the lowest profit margin in the industry. People who put out junk food . . . have an incredible return on invested capital because they are putting out low-cost items and making a very high profit.

Robert C. Atkins, MD Author of The Atkins' New Diet Revolution

Peter Hinderberger Former President, Physicians Society of Anthroposophical Medicine