Comments on: Book Review : Nourishing Traditions By Sally Fallon and Mary G. Enig, PhD

By: ingrid

ingrid — Sun, 28 Sep 2008 03:54:19 +0000

hello to you all.
re; azomite.
years ago someone gave me a white powder to mix with water and drink the liquid, leaving the particles in the glass. he said it was an inert clay, and had been used over centuries by some cultures, for better health.
He said the glass jar was to be kept in the sun to keep it energised.
Was this azomite????
regards ingrid

By: Noel Victor Comley

Noel Victor Comley — Sun, 11 May 2008 02:34:55 +0000

I have been back in Australia for about 4 months now and back in my own kitchen - drinking whey which I get from yoghurt, eating cod liver oil, and generally following the recipees in the book. I have discontimued my cholesteral medication - first discussing it with my GP - and my cholesterol has predictably risen; as has my general heath and my hair.

My memory has improved as well as my hair, and other functions have also improved. No margarine and lots of good Australian butter and liver. My Doctor wants to know what I have done to keep my homosistein levers so low. I have an apointment with my cardiologist later this month and, unfortunately all he will see is my increased cholesterol.

I haven’t yet made my own sauerkraut but have discovered the joy of eating it with other foods. Not every one agrees with the ideas in the book but I suggest that most of them haven’t read it either.

By: Anne Hills

Anne Hills — Fri, 04 Jan 2008 02:53:58 +0000

Loved these comments /reviews. My best friend owns a copy of NT but she won’t loan it to me ! She knows she might never see it again !! Whenever I visit her I sit my head in her book while she tries to talk to me ! How rude am I ? I agree with Lacey, there is nothing for it but to throw out my huge collection of recipe books and boxes of torn out recipes because I never use them. My parents and grandparents ate the Sally Fallon way by instinct or maybe that’s because that’s how everyone ate 50 or so years ago before the big multi- nationals and petrochemical cartels got hold of food production. They all lived long, healthy lives on lashings of butter, lots of saturated fat on red meat, raw milk (Heaven forbid!!). They also worked hard and were happy which is an important aspect of good health.
We fear war and terrorism but they are minor issues compared to what is happening to our food, air and water. We all need to take more responsibility for our needs and make informed choices about what we eat, drink, breathe and wear. Almost everyone can grow some of their own food, a humble parsley plant in a pot or some chives in a box are not beyond anyone surely. Thanks for the interesting site, I look forward to more. Anne

By: Lacey

Lacey — Thu, 03 Jan 2008 18:14:25 +0000

I may as well throw out my other cookbooks and cut-out recipes because I never use them anymore! I love the NT cookbook. I am trying to implement more of the recipes, and maybe even get my family to eat some organ meat. I may have to do it without telling them at first! Our entire family is so much more healthy and active since we’ve been following a more natural whole food approach. I believe that if our ancestors have been eating this way for years, that there’s something to be said for that! If anyone is wavering in buying this book, please be encouraged that you will be 100% glad you did. It is well worth the price, besides can you put a price on a better quality of life and health?

By: Noel Victor Comley

Noel Victor Comley — Thu, 03 Jan 2008 01:31:42 +0000

I have just purchased “Nourishing Traditions” in Macao ( I am from Australia temporarily in China on business) and I’m very interested. I’m 67 years of age with a history of heart artery blockages - one bypass operation, one heart attack and 2 stents and clear arteries showing with my last angiogram. My cardiologist would probably have his own heart attack if I told him the saturated fat is essential , that “beef fat has a cholesterol-lowering effect” (page 330); and that the diet he proposes is actually dangerous to one’s health. However the facts on fat as presented in “Nourishing Traditions” have me interested enough to “give it a go” and work through the book and the recipes with my family. My children, 15, 13 and 12 are all different when it comes to food - the 15 tear old girl is a vegetarian who also eats fish, the 13 year old boy eats anything but loves his red meat while the 12 year old girl will not eat mammals but will eat poultry and fish. With a Chinese wife who prefers Chinese food and is always making stock and soups we have very interesting mealtimes. Of my two older girls, neither of whom lives at home, the eldest is a vegetarian and the younger an omnivore.

When I was young we ate a lot of the foods that are now on the “bad list.” Lots of butter, meat roasted in animal fats, brains, kidneys, liver (at least once a week), full cream milk and cream, ( I am drooling over the recipe for liver and onions on page 307 as I write ( or should that be ‘as I keyboard?” ) My mother is approaching her 92nd birthday so something worked; hey - maybe it was the food?

Of course if the ideas in the book are wrong my quantity of life may decrease. On the other hand the quality my increase - I do enjoy a roast chicken with the skin on as an example; (page 279) steak with all the visible fat left on; lamb chops (page 343); lamb shanks (page346); eggplant (pages 383-385) even though I never bother about salting it first; peppers (page 395); and potatoes with the skin left on (page 397, 399) or “tossed in a little butter” (page 396)

Perhaps the TV ads “Meat, we were meant to eat it!” are true after all.

I am feeling somewhat frustrated now because I am in an hotel and will not be back in a kitchen until ‘the day after tomorrow’ {That sounds like it should be a movie title} and not back home in my own kitchen for 19 days.

Time to stop writing - good eating to all.

By: Win a Copy of Nourishing Traditions

Win a Copy of Nourishing Traditions — Wed, 24 Jan 2007 10:30:44 +0000

[...] UPDATE: Thanks to all who contributed to our survey. We were able to discern alot about you from your answers. Eg. many of you are women between 20 and 60and many are natural health students of practitioners. Good on you for taking on the challenge of correcting our health crisis. The lucky winners of the Nourishing Traditions books are Pia from Gold Coast, Sue from WA, Heather from NSW and Leisa from ACT. Congrats and we hope you’re enjoying our most prized book. [...]

By: elwyn coventry

elwyn coventry — Tue, 02 Jan 2007 08:18:10 +0000

could you please tell me what dekama creamed coconut I have a recipe that requires that it is melted?? and also where can I buy it in Sydney
Thanks
Elwyn

By: Nathan Coxsen

Nathan Coxsen — Tue, 31 Oct 2006 22:02:37 +0000

Wow what a wonderful site!! You have done a lot of research/work/effort!! Well done. Hope to see you soon. Nathan

By: Joanne Hay

Joanne Hay — Sun, 02 Apr 2006 18:49:57 +0000

It just so happens, nourished is in the process of setting up a shop. I can sell you a copy for $55. Usually $60 in the odd book shop I’ve seen it in. Send me an email - joanne@nourished.com.au.

By: Kate Flint

Kate Flint — Sun, 02 Apr 2006 04:23:56 +0000

Where can I get ‘Nourishing Traditions’ in Australia ?