Skip to main content
Customer Review
Reviewed in the United States on March 1, 2006
This book stays on my short list of reference books - and it has an incredible amount of information. I read every word in it and it completely changed how I look at food.
It is apparent that a previous reviewer has not thoroughly read the book, and seems to be laying on as much 'propaganda' in her review as she accuses the authors of doing in their book. It is true that the authors do not encourage veganism or even vegetarianism - and this reviewer seems to take issue with this particular subject rather than the point of the whole book which has much to offer.
I personally think that especially in the field of nutrition a study can be manipulated and produced to prove just about almost anything - depending on the researchers' views and background, and the views and agenda of the study's financial backers - in this field there are too many variables (cultural, genetic, biochemical, physical) to make definitive conclusions beyond bare basics -
So I rely on my common sense and my powers of observation of myself and those around me - of what effects I see or feel with different dietary variables and what kind of diet I provide myself and my family. I read a lot of information from a lot of sources to see what is out there - and try to find the common sense, and for things that are less intuitive, I try them and see -
Here are some highlights from this book that resonated with my common sense -
- Whole grains are far nutritionally superior than refined grains, and how one prepares the whole grains matters - the author doesn't seem to take issue with grains in general, but does take issue with the refined state and prevalent preparation methods of them - I was delighted to see many recipes for alternative grains in this book - I am wheat sensitive and found these recipes refreshing and delicious and very nutritious -
- Raw milk and cultured milk products are better for you and contain more nutrients than cooked (pasteurized) milk - this is a no-brainer - anyone who has had a biochemistry class or has ever cooked food before knows what happens to proteins and other heat sensitive molecules when they are heated - they are changed or destroyed - when milk is pasteurized, all of the enzymes, immuno-protective factors, heat sensitive vitamins, etc. are lost. Doctors carefully warn nursing human mothers to never heat their breast milk for these same reaons, but we, out of habit and outdated cleanliness issues drink only cooked milk -
In addition, this book has recipes for producing your own cultured milk products - a good second best to raw milk - such as yogurt, piima cream, kefir, buttermilk, creme fraiche and others.
- The right unrefined fats and oils, both saturated and unsaturated are necessary for proper functioning of the human body both structurally and metabolically, and wholesale limitation of all fats in the diet or consumption of refined or manufactured fats produces disease - this idea is currently gaining widespread acceptance - that it is the right fats you need to eat - the authors go further to assert that while there is a dietary correlation between diet and serum cholesterol, there is no evidence for a link between serum cholesterol and heart disease - something that many studies (if you support them) corroborate. The authors also assert that fats that have nourished humans for thousands of years, such as animal fat, butter, coconut oil, cold pressed olive oil, etc without producing heart disease or other ill effects are still capable of this feat today.
- The authors assert that all traditional diets include some animal products, and are what kept these populations in the best health. In our current society with access to nearly any food grown on earth and in great abundance, I think one might be able to get by without animal products- but it takes careful attention and knowing what you are doing. I personally do better with a little meat in my diet, along with eggs and a little yogurt - I think meat should be eaten sparingly and without wastefulness, but my health is better, and my family's health is better when I include it - even sparingly - not much is needed.
The authors include many recipes for many kinds of meat, organ meats, raw meat, and traditional meat preparations. There is a large section on preparing homemade stocks and broths and the great foundational and nutritional value of these.
- The authors present a lot of information and recipes on traditionally made foods, many of them cultured - including condiments, vegetables, dressings, sauces, chutneys, beverages, etc - all great information and good recipes-!
- There is a large alphabetical section on vegetables and many recipes for their preparation - the authors explain when a vegetable is better cooked or eaten raw and what nutrients are more available in one state or the other.
- Soy is a poor food for humans unless it has been fermented (such as miso), and therefore changed to something easily assimilated and nutritious - I have found this very true for me and my family -
- The authors assert that any manufactured food, commercially processed food, or food not found in a natural state should not be consumed - I agree absolutely-!
I found this book most valuable as an opening to thinking differently about food - and that there is a reason that much popular and media endorsed nutrition is so confusing and contradictory - it is based in political, fad, or agenda thinking rather than biological history - and the absolute flood of processed and manufactured food into our diets and the resulting explosion of health problems has everyone scrambling to come up with answers that don't offend anyone or any industries that might be implicated - or challenge too far the 'everybody says' or 'everybody knows' syndrome.
To Sum up: your health is worth your time - if you are too busy to cook or prepare good food, there is little room for complaint when consequences show up later. Eat only whole foods - prepare them well and deliciously - sit down with your meals and enjoy the gift of nourishment-!
It is apparent that a previous reviewer has not thoroughly read the book, and seems to be laying on as much 'propaganda' in her review as she accuses the authors of doing in their book. It is true that the authors do not encourage veganism or even vegetarianism - and this reviewer seems to take issue with this particular subject rather than the point of the whole book which has much to offer.
I personally think that especially in the field of nutrition a study can be manipulated and produced to prove just about almost anything - depending on the researchers' views and background, and the views and agenda of the study's financial backers - in this field there are too many variables (cultural, genetic, biochemical, physical) to make definitive conclusions beyond bare basics -
So I rely on my common sense and my powers of observation of myself and those around me - of what effects I see or feel with different dietary variables and what kind of diet I provide myself and my family. I read a lot of information from a lot of sources to see what is out there - and try to find the common sense, and for things that are less intuitive, I try them and see -
Here are some highlights from this book that resonated with my common sense -
- Whole grains are far nutritionally superior than refined grains, and how one prepares the whole grains matters - the author doesn't seem to take issue with grains in general, but does take issue with the refined state and prevalent preparation methods of them - I was delighted to see many recipes for alternative grains in this book - I am wheat sensitive and found these recipes refreshing and delicious and very nutritious -
- Raw milk and cultured milk products are better for you and contain more nutrients than cooked (pasteurized) milk - this is a no-brainer - anyone who has had a biochemistry class or has ever cooked food before knows what happens to proteins and other heat sensitive molecules when they are heated - they are changed or destroyed - when milk is pasteurized, all of the enzymes, immuno-protective factors, heat sensitive vitamins, etc. are lost. Doctors carefully warn nursing human mothers to never heat their breast milk for these same reaons, but we, out of habit and outdated cleanliness issues drink only cooked milk -
In addition, this book has recipes for producing your own cultured milk products - a good second best to raw milk - such as yogurt, piima cream, kefir, buttermilk, creme fraiche and others.
- The right unrefined fats and oils, both saturated and unsaturated are necessary for proper functioning of the human body both structurally and metabolically, and wholesale limitation of all fats in the diet or consumption of refined or manufactured fats produces disease - this idea is currently gaining widespread acceptance - that it is the right fats you need to eat - the authors go further to assert that while there is a dietary correlation between diet and serum cholesterol, there is no evidence for a link between serum cholesterol and heart disease - something that many studies (if you support them) corroborate. The authors also assert that fats that have nourished humans for thousands of years, such as animal fat, butter, coconut oil, cold pressed olive oil, etc without producing heart disease or other ill effects are still capable of this feat today.
- The authors assert that all traditional diets include some animal products, and are what kept these populations in the best health. In our current society with access to nearly any food grown on earth and in great abundance, I think one might be able to get by without animal products- but it takes careful attention and knowing what you are doing. I personally do better with a little meat in my diet, along with eggs and a little yogurt - I think meat should be eaten sparingly and without wastefulness, but my health is better, and my family's health is better when I include it - even sparingly - not much is needed.
The authors include many recipes for many kinds of meat, organ meats, raw meat, and traditional meat preparations. There is a large section on preparing homemade stocks and broths and the great foundational and nutritional value of these.
- The authors present a lot of information and recipes on traditionally made foods, many of them cultured - including condiments, vegetables, dressings, sauces, chutneys, beverages, etc - all great information and good recipes-!
- There is a large alphabetical section on vegetables and many recipes for their preparation - the authors explain when a vegetable is better cooked or eaten raw and what nutrients are more available in one state or the other.
- Soy is a poor food for humans unless it has been fermented (such as miso), and therefore changed to something easily assimilated and nutritious - I have found this very true for me and my family -
- The authors assert that any manufactured food, commercially processed food, or food not found in a natural state should not be consumed - I agree absolutely-!
I found this book most valuable as an opening to thinking differently about food - and that there is a reason that much popular and media endorsed nutrition is so confusing and contradictory - it is based in political, fad, or agenda thinking rather than biological history - and the absolute flood of processed and manufactured food into our diets and the resulting explosion of health problems has everyone scrambling to come up with answers that don't offend anyone or any industries that might be implicated - or challenge too far the 'everybody says' or 'everybody knows' syndrome.
To Sum up: your health is worth your time - if you are too busy to cook or prepare good food, there is little room for complaint when consequences show up later. Eat only whole foods - prepare them well and deliciously - sit down with your meals and enjoy the gift of nourishment-!
