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Customer Review
Reviewed in the United States on March 6, 2012
Nourishing Traditions
1.) What is the Big Idea of this book? This book is part educational and part recipe book. Very easy to read, clear and concise. All the pages of recipes have little tid bits of nutritional information which make it entertaining to read. The beginning is an education on whole foods. It explains that the foods of our ancestors was un-adulterated, whole and pure. She explain why certain big food industry, along with other associations, funnel money into politics resulting in a bias of information, mis-information or old/unproven information about the foods we eat, should be eating, food guidelines and recommendations. But, if you eat natural, organic, whole foods, local, pastured, properly prepared, fermented and cultured products you will benefit with improved health and vitality. You will also be more satiated, enjoy better moods created by a perfect balance of nutrients helping hormone regulation and have improved muscle, skeletal & skin tone. All of our body's processes work in conjunction with each other so proper traditional foods supplies the correct balancing act. Getting the nutrients from good sources helps our body's get a complete nutrient profile as nature intended. Cooking properly helps retain foods nutrients and even fermenting a food product adds to nutrient value. There are many different traditional diets around the world but they have so much in common: protein from an animal (or insect), fermented & cultured foods, natural salts, carb source, & a variety of natural fats.
2.) Three interesting things I learned about nutrition from reading this book.
1) Range-fed beef that is finished with several weeks of grain feedings is fine, as long as the grains are organic and no cottonseed meal or soy protein are added to the feed. Grain finishing imitates the natural feeding habits of cattle & other ruminants, which get fat in the late summer & fall when they are feeding on natural grains in the field. I had read previously that a cow would not choose to eat a grain in a field, but I realize that the grass turns to seed at some point.
2) I learned in detail how hydrogenated fat is made into partially hydrogenated margarines & shortenings. Most of these made-made "trans" fats are toxic but our digestive systems does not recognize this. Instead of getting rid of them our body incorporates trans fats into the cell membrane- making our cells actually partially hydrogenated.
3) Clay. Adding small amounts of fine clay or mud as supplement to water or food is a practice found in many traditional societies throughout the world. Clay can provide a variety of macro & trace minerals, & can be used as a detoxifying agents to help assimilation and help prevent intestinal problems like diarrhea and food poisoning. They also bind with anti-nutrients found in plants to help prevent their absorption.
Embraces, teaches & encourages the principles of Dentist, Dr. Weston A. Price.
4.) What are my thoughts/comments/perspectives about this book?
This book is easy to read. It is not only a recipe book but the introduction backs up the nutritional advice throughout the book. I love cook books. This book also describes why traditional people's ate certain foods, includes an equipment list for the kitchen, food selection, frankenfoods to avoid, with sample menus too. I like the layout & will enjoy delving into the section about `Fermented Vegetables and Fruit.' Each section is appropriately described as to the "why's" along with historical facts. I am particularly interested in this chapter because the process of lacto-fermentation enhances the digestibility of lactobacilli & increases vitamin levels of those foods. These organisms help produce enzymes as well as antibiotic and anti-carcinogenic substances. I think it is hard to find good, properly prepared Fermented veggies other than KimChee from cabbage. I think this book would be wonderful Wedding gift to any newlywed.
1.) What is the Big Idea of this book? This book is part educational and part recipe book. Very easy to read, clear and concise. All the pages of recipes have little tid bits of nutritional information which make it entertaining to read. The beginning is an education on whole foods. It explains that the foods of our ancestors was un-adulterated, whole and pure. She explain why certain big food industry, along with other associations, funnel money into politics resulting in a bias of information, mis-information or old/unproven information about the foods we eat, should be eating, food guidelines and recommendations. But, if you eat natural, organic, whole foods, local, pastured, properly prepared, fermented and cultured products you will benefit with improved health and vitality. You will also be more satiated, enjoy better moods created by a perfect balance of nutrients helping hormone regulation and have improved muscle, skeletal & skin tone. All of our body's processes work in conjunction with each other so proper traditional foods supplies the correct balancing act. Getting the nutrients from good sources helps our body's get a complete nutrient profile as nature intended. Cooking properly helps retain foods nutrients and even fermenting a food product adds to nutrient value. There are many different traditional diets around the world but they have so much in common: protein from an animal (or insect), fermented & cultured foods, natural salts, carb source, & a variety of natural fats.
2.) Three interesting things I learned about nutrition from reading this book.
1) Range-fed beef that is finished with several weeks of grain feedings is fine, as long as the grains are organic and no cottonseed meal or soy protein are added to the feed. Grain finishing imitates the natural feeding habits of cattle & other ruminants, which get fat in the late summer & fall when they are feeding on natural grains in the field. I had read previously that a cow would not choose to eat a grain in a field, but I realize that the grass turns to seed at some point.
2) I learned in detail how hydrogenated fat is made into partially hydrogenated margarines & shortenings. Most of these made-made "trans" fats are toxic but our digestive systems does not recognize this. Instead of getting rid of them our body incorporates trans fats into the cell membrane- making our cells actually partially hydrogenated.
3) Clay. Adding small amounts of fine clay or mud as supplement to water or food is a practice found in many traditional societies throughout the world. Clay can provide a variety of macro & trace minerals, & can be used as a detoxifying agents to help assimilation and help prevent intestinal problems like diarrhea and food poisoning. They also bind with anti-nutrients found in plants to help prevent their absorption.
Embraces, teaches & encourages the principles of Dentist, Dr. Weston A. Price.
4.) What are my thoughts/comments/perspectives about this book?
This book is easy to read. It is not only a recipe book but the introduction backs up the nutritional advice throughout the book. I love cook books. This book also describes why traditional people's ate certain foods, includes an equipment list for the kitchen, food selection, frankenfoods to avoid, with sample menus too. I like the layout & will enjoy delving into the section about `Fermented Vegetables and Fruit.' Each section is appropriately described as to the "why's" along with historical facts. I am particularly interested in this chapter because the process of lacto-fermentation enhances the digestibility of lactobacilli & increases vitamin levels of those foods. These organisms help produce enzymes as well as antibiotic and anti-carcinogenic substances. I think it is hard to find good, properly prepared Fermented veggies other than KimChee from cabbage. I think this book would be wonderful Wedding gift to any newlywed.
