Technology is a generous benefactor. To those who have wisely used his gifts he has bestowed freedom from drudgery, freedom to travel, freedom from the discomforts of cold, heat and dirt, and freedom from ignorance, boredom and oppression. But father technology has not brought us freedom from disease. Chronic illness in industrialized nations has reached epic proportions because we have been dazzled by his stepchildren -- fast foods, fractionated foods, convenience foods, packaged foods, fake foods, embalmed foods, ersatz foods -- all the bright baubles that fill up the shelves at our grocery stores, convenience markets, vending machines and even health food stores.
The premise of this book is that modern food choices and preparation techniques constitute a radical change from the way man has nourished himself for thousands of years and, from the perspective of history, represent a fad that not only has severely compromised his health and vitality, but may well destroy him; and that the culinary traditions of our ancestors, and the food choices and preparation techniques of healthy nonindustrialized peoples, should serve as the model for contemporary eating habits, even and especially during this modern technological age.
The first modern researcher to take a careful look at the health and eating habits of isolated traditional societies was a dentist, Dr. Weston Price. Fifty years ago, Dr. Price traveled the world over to observe population groups untouched by civilization, living entirely on local foods. While the diets of these peoples differed in many particulars, they contained several factors in common. Almost without exception, the groups he studied ate liberally of seafood or other animal proteins and fats in the form of organ meats and dairy products; they valued animal fats as absolutely necessary to good health; and they ate fats, meats, fruits, vegetables, legumes, nuts, seeds and whole grains in their natural, unrefined state. A high portion of these primitive diets consisted of raw foods, of both animal and vegetable origin.
In all of these groups -- from isolated Irish and Swiss, from Eskimos to Africans -- Dr. Price observed superb health in almost every member of the tribe or village. They were free of chronic disease, dental decay and mental illness; they were strong, sturdy and attractive; and they produced healthy children with ease, generation after generation.
Dr. Price found many occasions to compare these healthy primitives with their civilized counterparts, living on the products of the industrial revolution refined grains, canned foods, pasteurized milk and sugar. In these peoples, he found rampant tooth decay, diseases both infectious and degenerative, and infertility. Children born to primitives who had adopted the white man's diet had crowded and crooked teeth, narrowed faces, deformities of bone structure, susceptibility to infectious illness and chronic disease. Studies too numerous to count have confirmed Dr. Price's observations that the civilized diet, particularly the Western diet of refined carbohydrates and devitalized fats and oils, undermines and despoils our God-given genetic inheritance of physical perfection and vibrant health.
Later research on the diets of primitive and nonindustrialized peoples has focussed on their food preparation techniques. Almost universally among these peoples, grains, milk products and often vegetables, fruits and meats are allowed to ferment or pickle before they are eaten. These pickling techniques preserve foods so that they are available during periods of scarcity, but unlike modern preservation methods, which deaden and denature our foods, this process of 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 gelatin rich meat broths with cooked food. The archives of our medical libraries contain many studies on the beneficial effect of gelatin taken on a daily or frequent basis, but these studies are ignored even as methods for making rich broths are forgotten.
Technology can be a kind father, but only in partnership with his mothering, feminine partner -- the nourishing traditions of our ancestors. These traditions require us to apply more wisdom to the way we produce and process our food, and yes, more time in the kitchen, but they give highly satisfying results -- delicious meals, increased vitality, robust children and freedom from the chains of acute and chronic illness. The wise and loving marriage of modern invention with the sustaining, nurturing food folkways of our ancestors is the partnership that will transform the Twenty-First Century into an age of gold; divorce hastens the physical degeneration of the human race, cheats mankind of his unlimited potential, destroys his will and condemns him to the role of undercitizen in a totalitarian world order.
[Karl Note: I got my copy, Second Edition, from Amazon.com, but you can also buy this book direct from the Publisher. Here is information from Amazon.com, including the name of the publisher:
Nourishing Traditions: The Cookbook
that Challenges Politically Correct Nutrition and the Diet Dictocrats Availability: Usually ships within 24 hours.
by Sally
Fallon, Mary
G, Ph.D. Enig, PhD
Mary G. Enig
Our Price: $25.00
Nourishing Traditions: The Cookbook that
Challenges Politically Correct Nutrition and the Diet
Dictocrats
by Sally Fallon,
Mary G, Ph.D. Enig, and
PhD Mary G. Enig
Our Price: $25.00
Paperback - 688 pages
Revised/Updated 2nd ed. (Oct. 1, 99)
NewTrends Publishing, Inc.;
ISBN: 0967089735
Note from the author Nov. 11, 1999
Long awaited second edition is here!
Dear Fans of Nourishing Traditions:
The second edition of Nourishing Traditions
is now available. It contains many new recipes, dozens of great new sidebars and
updated and expanded information to make the recipes easier to understand and
use. Please join me in making Nourishing Traditions the tool we use to
return nutrient-dense foods to American tables.
Thank you for your encouragement and
support,
Sally Fallon
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