Nourishing Traditions - book

[Guest guest]

I've been wanting to write to you all about a favorite book,

" Nourishing Traditions " by Sally Fallon. Though it is NOT a blood type

diet book. It's a whole foods cookbook with a lot of nutritional

information. She is inspired by Weston Price, a dentist who traveled

all over the world in the 1930's documenting the health of traditional

cultures who were isolated from modern life, and also comparing the

health of the same peoples who were exposed to modern diets... such as

native americans who ate their tradtional foods, and also members of

the same tribe, who were eating modern processed foods. No surprise to

us, the people eating their tradtional, natural foods were way more

healthy than the ones eating modern processed foods, though his photos

and documentations are impresive. I just got Weston Price's book,

" Nutrition and Physical Degeneration " But haven't read it yet. looking

forward to it.

Sally Fallon is a big advocate of both organic meat and milk. Her book

was one of the first books I read when I was considering eating meat

again after being a vegetarian for years. She gives some very

compelling arguments for why meat is necessary.

As she is big into milk, I have to alter many of the recipes to comply

with a type O diet. She does insist on certified raw milk as the best,

which is not legal in New York State.

Her information on nutrition is different and complementary to the kind

of information on nutrition in D'Adamo's books. She bases alot of her

information on the traditional diets that people have eaten for

thousands of years, using examples from different cultrues around the

world.

She has a very interesting chapter on soups and broths, and I will

write a seperate email about that later on. She says that the gelatin

from fresh broth made from bones is very important nutritionally....

helps you absorb protein.... canned/packeaged broths don't cut it...

Sorry I'll have to write more later.

- Tamara

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[Guest guest]

I've been a fan of this book for quite a long time . . . first heard

about it one the old big board. The plan, en toto, is more suited to

type O than for little old me (type A), I think. But the recipes for

lacto-fermenting veggies and fruits and legumes were extremely

valuable for me.

I also find her criticisms of the BTD very interesting (for starters,

contrary to so many other critics, she actually seems to have read

about it!!!) . . . in essence that it is testing the foods directly

on the blood whereas in the human body the foods have been acted upon

by the digestive tract first. Now, from what I understand, lectins

don't get altered much no matter what you do to them, but it does

leave me wondering about the foods classified as " abnormal blood

reaction " and such.

Judy in Connecticut

> I've been wanting to write to you all about a favorite book,

> " Nourishing Traditions " by Sally Fallon. Though it is NOT a blood

type

> diet book.

[Guest guest]

>>lectins don't get altered much<<

Actually according to they do. Through heating some are destroyed

some are activated.

I know the book, but ANY One shoe fits all mentality is out the window

for me personally.

Theories just don't work equally for everyone. The sooner people

recognize that the sooner you get to your goal.

[Guest guest]

> >>lectins don't get altered much<<

>

> Actually according to they do. Through heating some are

destroyed

> some are activated.

>

>

Aaaaahhh. They do? My info was from non-BTD sources . . . actually,

a forum about the Fallon book, I believe.

I couldn't agree more about one-plan-fits-all; and am quite certain

even 4 (or 8; or whatever) different plans may not cover it either.

Certainly the groups Price studied had extremely diverse diets. He

did summarize a couple of common features he felt were crucial. I

know consuming fermented food was one of them. While they are

particularly important for us type As, they benefit everyone.

It is interesting to consider different angles.

[Guest guest]

This is probably not what this book is about, but I remember reading

a magazine article several years ago about how food combinations

became ingrained in certain cultures based on the fact that they were

healthy, so selected for during evolution. The combinations of beans

and rice or beans and corn in hispanic populations is an example.

This was selected for naturally, before anyone knew about the

complimentarity of amino acids to make complete proteins. Sausage

and sauerkraut in German countries was another example. The fats in

sausage might have carcinogenic properties but those were offset by

pairing with a cruciferous vegetable like the cabbage in sauerkraut.

I recently thought of another example closer to BTD. The combination

of fish and dill is a natural because dill also has components to

offset the polyamine content of fish.

A recent study showed that the Mediterranean diet in its entirety

works, but just taking components does not show benefits. Maybe

another example of the naturally selected combination being the best.

I don't take that to mean that someone can't take what we've learned

and devise a new dietary combination such as in BTD and bypass

natural selection toward a healthy diet. It just has to be a total

package as BTD definitely is.

> I've been wanting to write to you all about a favorite book,

> " Nourishing Traditions " by Sally Fallon. Though it is NOT a blood

type

> diet book. It's a whole foods cookbook with a lot of nutritional

> information. She is inspired by Weston Price, a dentist who traveled

> all over the world in the 1930's documenting the health of

traditional

> cultures who were isolated from modern life, and also comparing the

> health of the same peoples who were exposed to modern diets... such

as

> native americans who ate their tradtional foods, and also members of

> the same tribe, who were eating modern processed foods. No surprise

to

> us, the people eating their tradtional, natural foods were way more

> healthy than the ones eating modern processed foods, though his

photos

> and documentations are impresive. I just got Weston Price's book,

> " Nutrition and Physical Degeneration " But haven't read it yet.

looking

> forward to it.

>

> Sally Fallon is a big advocate of both organic meat and milk. Her

book

> was one of the first books I read when I was considering eating meat

> again after being a vegetarian for years. She gives some very

> compelling arguments for why meat is necessary.

>

> As she is big into milk, I have to alter many of the recipes to

comply

> with a type O diet. She does insist on certified raw milk as the

best,

> which is not legal in New York State.

>

> Her information on nutrition is different and complementary to the

kind

> of information on nutrition in D'Adamo's books. She bases alot of

her

> information on the traditional diets that people have eaten for

> thousands of years, using examples from different cultrues around

the

> world.

>

> She has a very interesting chapter on soups and broths, and I will

> write a seperate email about that later on. She says that the

gelatin

> from fresh broth made from bones is very important nutritionally....

> helps you absorb protein.... canned/packeaged broths don't cut it...

> Sorry I'll have to write more later.

>

> - Tamara

>

>

> __________________________________________________

>