 Journalist,
chef, nutrition researcher, homemaker and community
activist, Sally Fallon is the author of Nourishing
Traditions: The Cookbook that Challenges
Politically Correct Nutrition and the Diet Dictocrats.
This well-researched, though-provoking guide to traditional
foods contains a startling message: Animal fats and
cholesterol are not villains but vital factors in the
diet, necessary for normal growth, proper function of
the brain and nervous system, protection from disease
and optimum energy levels.
Mrs. Fallon's lifelong interest in the subject of nutrition
began in the early 1970's when she read Nutrition and
Physical Degeneration by Weston A. Price. Called the
"Charles Darwin of Nutrition," Price traveled
the world over studying healthy indigenous populations
and their diets. The unforgettable photographs contained
in his book document the beautiful facial structure
and superb physiques of isolated groups consuming only
whole, natural foods. Price noted that all of these
diets contained a source of good quality animal fat,
which provided numerous factors necessary for the full
expression of our genetic potential and optimum health.
Mrs. Fallon applied the principles of the Weston Price
research to the feeding of her own children, and proved
to herself that a diet rich in animal fats, and containing
the protective factors in old fashioned foodstuffs like
cod liver oil, liver and eggs, makes for sturdy, cheerful
children with naturally straight teeth and a high immunity
to illness.
When the youngest of her four children became old enough
to attend school full time, Mrs. Fallon applied her
writing skills and training in French and Mediterranean
cooking to the subject of nutrition and began work on
a comprehensive cookbook that would combine accurate
information on nutrition with delicious, practical recipes.
She teamed with Mary Enig, Ph.D., an expert of world
renown in the subject of lipids and human nutrition.
First published in 1996, Nourishing Traditions has stimulated
the public health and medical communities to take a
new look at the importance of traditional foods and
preparation techniques in human health, and to reexamine
the many myths about saturated fats and cholesterol.
The book places special emphasis on the feeding of babies
and children, to ensure optimal development during their
crucial growing years.
Mrs. Fallon and her colleague Dr. Enig are frequent
contributors to holistic health publications. Their
work is widely respected for providing accurate and
understandable explanations of complicated subjects
in the field of nutrition and health. Recent articles
include "Tripping Lightly Down the Prostaglandin
Pathways," "Dem Bones--Do High Protein Diets
Cause Osteoporosis?," "Vitamin A Vagary,"
"Vitamin A Knavery," "Why Butter is Better"
and "A Campaign for Real Milk." "Soy
Products for Dairy Products?--Not So Fast," an
exposé of the dangers of modern soy-based foods,
has generated intense controversy in the health food
industry.
Mrs. Fallon is the Founder of the Weston A Price Foundation
for Wise Traditions in Food, Farming and the Healing
Arts, a nonprofit nutrition education foundation based
in Washington, DC, and editor of the Foundation's quarterly
magazine.
She also founded A Campaign for Real Milk, dedicated
to creating consumer awareness of the health benefits
of clean, whole unpasteurized milk from grass-fed cows.
During the past four years Mrs. Fallon has presented
numerous lectures and seminars in Canada, the UK and
Australia, as well as the United States. Most recently
she was a keynote speaker for the Acres USA annual convention
and an all-day seminar in San Francisco sponsored by
Radiant Life. She has been a guest of numerous radio
talk show hosts including Dr. Robert Atkins, Robert
Crayhon, Leyna Berman and Derek McGinty.
Mrs. Fallon received a Bachelors Degree in English
with honors from Stanford University, and Masters Degree
in English with high honors from UCLA. She lives in
Washington, DC with her husband John Fallon, one child
still at home, and three who come home from time to
time for a good meal. She has served as president of
her local citizens group and is actively involved in
community landscaping projects. She speaks French and
Spanish. Her interests include music, gardening, metaphysics
. . . and, of course, cooking.
ABOUT THE BOOK
 Nourishing
Traditions -- This well-researched,
thought-provoking guide to traditional foods contains
a startling message: Animal fats and cholesterol are
not villains but vital factors in the diet, necessary
for normal growth, proper funciton of the brain and
nervous system, protection from disease and optimum
energy levels. Sally Fallon dispels the myths of the
current low-fat fad in this practical, entertaining
guide to a can-do diet that is both nutritious and delicious.
Topics include the health benefits of traditional fats
and oils (including butter and coconut oil); dangers
of vegetarianism; problems with modern soy foods; health
benefits of sauces and gravies; proper preparation of
whole grain products; pros and cons of milk consumption;
easy-to-prepare enzyme enriched condiments and beverages;
and appropriate diets for babies and children.
From the Back Cover of Nourishing
Traditions
The Diet Dictocrats don't want you to know that...
Your body needs old-fashioned
animal fats New-fangled polyunsaturated oils can be
bad for you Modern whole grain products can cause health
problems Traditional sauces promote digestion and assimilation
Modern food processing denatures our foods but Ancient
preservation methods actually increase nutrients in
fruits, nuts vegetables, meats and milk products!
At last a successful challenge
to Politically Correct Nutrition and the Diet Dictocrats!
Recalling the culinary customs
of our ancestors, and looking ahead to a future of robust
good health for young and old, Nourishing Traditions
offers modern families a fascinating guide to wise food
choices and proper preparation techniques. Sally Fallon
unites the wisdom of the ancients with the latest independent
and accurate scientific research in over 700 delicious
recipes that will please both exacting gourmets and
busy parents.
I have to recommend . . .
Nourishing Traditions by Sally Fallon. The first chapter
of her book is so right on target that I feel a little
guilty for taking her ideas. But what she pointed out
is that independent producers of food--such as people
who present us with meat, poultry, eggs and butter--provide
the lowest profit margin in the industry. People who
put out junk food . . . have an incredible return on
invested capital because they are putting out low-cost
items and making a very high profit. Robert
C. Atkins, MD
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