Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate
Sally Fallon Morell, bestselling author of Nourishing Traditions, debunks diet myths to explore what our ancestors from around the globe really ate--and what we can learn from them to be healthy, fit, and better nourished, today
The Paleo craze has taken over the world. It asks curious dieters to look back to their ancestors' eating habits to discover a "new" way to eat that shuns grains, most dairy, and processed foods. But, while diet books with Paleo in the title sell well--are they correct? Were paleolithic and ancestral diets really grain-free, low-carb, and based on all lean meat?
In NOURISHING DIETS bestselling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world--from Australian Aborigines and pre-industrialized Europeans to the inhabitants of "Blue Zones" where a high percentage of the populations live to 100 years or more. In looking to the recipes and foods of the past, Fallon Morell points readers to what they should actually be eating--the key principles of traditional diets from across cultures--and offers recipes to help translate these ideas to the modern home cook.
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Aboriginal accessed According acid added African American amounts animal animal foods areas Australia beans beef blood boiled bones bread breadfruit broth butter called cancer cheese chicken coconut consumed consumption contains cooked cover described diet disease dish dried drink early eaten eggs Eskimo especially European fact fatty feet fermented fire fish flour foods fresh fruit grains ground groups heads heart heat important Indians island Italy Japanese kangaroo land lard leaves liver living meal milk mixed native naturally noted Nutrients organ meats percent pigs plant pork pounds prepared Price protein regions remove reported rice rich salt saturated sauce seal seeds served soup sour South sugar taste teaspoon traditional trees tribes variety vegetables vitamin whole wild women