reading please | Nourishing Traditions

Photo Mar 08, 10 47 07 AM.jpg

I knew I had a kinship with my nutrition program when I saw Nourishing Traditions on the required reading list.  Here's a little blurb I wrote about the book for #NTAtraining.  Read the first 60 pages, this is the book that convinced Chris Kresser to try out an ancestral diet. Then go make some kvass & marinated fish in coconut cream.

Contemporary diets have seen dramatic changes in the last 100 years.  Industrialization has come to dominate food production through Big Agriculture, the chemical revolution, the modernization of the home kitchen, and the creation of “fast” food. The end goal being to produce more product faster and cheaper. The foods we eat now and their preparation techniques differ vastly from the way humans were fed for thousands of years.  In Nourishing Traditions, Sally Fallon presents a case that these modern choices have brought about an emergency state of severely compromised health; a society where chronic disease has become the norm.

Fallon asks that we look to the food traditions of our ancestors and also the diets of contemporary non-industrialized populations, in order to restore ourselves back to health and balance.  Essential nutrients and traditional foods like raw dairy and fermented beverages are used as examples, as she examines the way technology has damaged both our food chain and soil.

Table Salt While I've made the change to mineral-rich sea salt because I know it's really good for me, the highly refined nature of ordinary table salt had never occurred to me.  Both high temperature and chemical processing combined with bleaching and stabilizing additives makes me think twice about the type of salt we’re consuming, especially when we're eating out.

Chelation The concept of chelation as a therapy for removing heavy metals in the body is familiar, but it’s a totally new idea for me (there's that high school chemistry!) in terms of a chemical bond.  I’m interested in learning more about how we absorb minerals in supplement form, both chelated and colloidal.

Blood Type Diet Because of its continuing popularity with nutrition enthusiasts, I found Fallon’s analysis and debunking of the “blood type diet” intriguing. The premise that everyone should eat according to one of four "types" has always just seemed a little off to me.  I'm understanding to think more critically about how difficult this diet’s benefits are to prove and assess.

The book is a snapshot in the development of our nutrition vocabulary over the last two decades. 1999 seems like a very distant time when coconut oil was only available "in Indian and Caribbean markets" and the words “paleo” and "ketogenic" are never mentioned, despite the fact that ancestral, high-fat diets are discussed throughout.  

Fallon consistently brings in the mind-body-spiritual connection to cooking and eating.  My favorite part of the book is when we dive into all loving, homey, real food recipes. I want to make everything! Well everything except the grains. Have you read Nourishing Traditions?