Nourishing traditions: the cookbook that challenges politically correct nutrition and the diet dictocrats

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NewTrends Pub., Oct 1, 1999 - Cooking - 674 pages
356 Reviews
A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.

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Fabulous food knowledge, good recipes. - Goodreads
There is some seriously bad diet advice in this book. - Goodreads
Great reference book. - Goodreads
Very well researched and insightful - excellent - Goodreads
Not a whole lot of great recipes in there. - Goodreads
As a reference book it's great. - Goodreads
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great tasting recipes, scientifically sound! contrary to most nutritional info out there.
Our ancestors were much healthier and stronger than we are, they also lived longer.
That changed with the
agricultural revolution a bit and the hard blow came with the industrial revolution. Now we have heart disease, cancer, osteoporosis etc.
Using the recipes and info in this book will get you your desperately needed nutrients again.

Review: Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats

User Review  - Meredith Stranges - Goodreads

Very looooong book, with lots of interesting and unusual recipes. Only some are of interest to me, as I don't use sweeteners, grains of any kind, or starches. I bought it for the fermentation recipes ... Read full review



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About the author (1999)

Dr. Mary Enig (pictured left) is a world-renowned biochemist and nutritionist best known for her pioneering research on healthy fats and oils, and her early protests against trans fats more than twenty-five years ago. A consultant and clinician, she is also the former contributing editor of the scientific journal "Clinical Nutrition" and a consulting editor of the "Journal of the American College of Nutrition," Dr. Enig received her Ph.D. in nutritional sciences from the University of Maryland, College Park, and is a Fellow of the American College of Nutrition, a member of the American Society for Nutritional Sciences, and president of the Maryland Nutritionists Association. Dr. Enig is the author of the "fats information bible," "Know Your Fats," and coauthor, with Sally Fallon, of the bestselling "Nourishing Traditions,"
Sally Fallon (pictured right) is the founder and president of the Weston A. Price Foundation, a nonprofit organization comprised of 200 chapters throughout the United States and abroad; its website ( is a popular Internet reference destination. Mrs. Fallon is a highly sought-after speaker, and seminar and workshop presenter, and she has been a guest of numerous radio talk shows. A gourmet cook, Mrs. Fallon has recently applied her outstanding culinary skills to the discovery of many varied and wonderful ways to enjoy coconut.

Enig is an expert of international renown in the field of lipid chemistry. She is a licensed nutritionist, certified by the Certification Board for Nutrition Specialists; a qualified expert witness; nutrition consultant to individuals, industry and state and federal governments; contributing editor to a number of scientific publications; Fellow of the American College of Nutrition; and President of the Maryland Nutritionists Association.

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