Book Review: Nourishing Traditions

Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet DictocratsNourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon

My rating: 3 of 5 stars

Female Alex Jones howls accusatory invective at the FDA, food lobbyists, and bought doctors, interspersed with complicated recipes for enzyme-laden meals from scratch to feed to your fussy babies.

It revisits the usual paths taken by this kind of nutrition book – Weston Price, that son of a bitch Ancel Keys, the AMA is bought by the Big Food, customers not cures, food is medicine, et cetera. It’s not a science book. It’s honestly more of a scrapbook comprised of excerpts from Weston Price’s journals, quotes from a couple of books with titles like Sugar Blues and Fighting the Food Giants, and elaborate recipes for fermented grandma foods.

Everything requires the addition of whey or creme fraiche. I’ve never even seen a cheesecloth, but it is mandatory for virtually any dish in this book. It also keyed me in on the importance of food processors, which I had gotten by without for three decades, but not no more. I picked one up and used it to make baba ganoush. It was okay. Probably suffered because I didn’t add whey.

The main idea is traditional food is easy to eat and generally comes with a starter’s kit of enzymes (pickles, sauerkraut, fermented foods) that plug into your gut microbiome, allowing you to extract more nutrition from each meal and thus be healthier. It checks out, but getting through the book was sort of a drag. Three stars because reading about things you’re highly interested in shouldn’t be a drag. But then, I’m certainly not the target demographic.

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