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Reddit mentions of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats

Sentiment score: 13
Reddit mentions: 24

We found 24 Reddit mentions of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats. Here are the top ones.

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats
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Found 24 comments on Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats:

u/bjneb · 5 pointsr/food2

You're gonna love it. I've never tried the gizmo to which you link, but it looks interesting. I do my fermentations the easy way, with one of these crocks. I have never worried about an airlock (for this anyway, homebrew beer is another story...).

I would recommend two books to get you started. Between the two, they've probably got a recipe for everything fermented you could ever want. Wild Fermentation and Nourishing Traditions. My local library had the Nourishing Traditions one.

I've made a couple of batches of sauerkraut and a batch of kim-chi. The sauerkraut I am enjoying this week with home-corned beef. YUM! Here's my sauerkraut "recipe":

Chop/shred about 5 heads of cabbage. Discard cores, or put 'em in the crock to ferment with the rest, your choice. As you chop a cabbage, start putting it in the crock, with a little bit of salt. Once you get a decent amount of cabbage built up in the crock, start pounding it with a mallet or your hands. Keep adding cabbage and a bit of salt as you go. Feel free to add any spices you want- suggestions include dill seeds and/or caraway seeds. As you continue adding cabbage, salt, and pounding it, liquid will be released from the cabbage. Once you've got all the cabbage in the crock that you are going to add, weigh the cabbage down somehow to keep it below the level of the brine. You can do this with a plate, but I prefer a ziploc bag full of salt-water (the salt-water is in case it leaks into your sauerkraut). More liquid will be released for the first day or two as active fermentation begins, and your crock may overflow, so plan for that. Capture the overflow if possible, and add it back in to the crock (the volume will reduce as the cabbage ferments). Check it as often as you want, sample as you go. It's ready when it tastes like sauerkraut. In my last batch, 5 heads of cabbage were packed into a 1 gallon crock, final volume of sauerkraut was about 1/2 gallon. Enjoy!

u/Fire_in_the_nuts · 5 pointsr/CrohnsDisease

A physician who has already made their mind up about Crohn's disease. Such a rarity. :)

Some quotes from the major texts on the subject:

From Lichtenstein's "Crohn's Disease: The complete guide to medical management."

"Retrospective studies have suggested no significant impact of ulcerative colitis on pregnancy outcome, including miscarriage, stillbirth, or fetal demise, when compared to non-IBD controls."..."More data support the position that Crohn's disease has a generally greater impact on fetal outcome than ulcerative colitis. Retrospective studies suggest that the rates of prematurity, fetal loss, and congenital abnormalities in Crohn's disease approximate the incidence of these findings in the normal population." Ileal disease is linked with low birth weight, and being small for gestational age.


From "Inflammatory Bowel Disease: from Bench to Bedside."

  • For those with UC and an intact colon, fertility rates are not appreciably diminished, counter to data collected in the 50s and 60s. For Crohn's, the involuntary infertility rate may be 12-14%, while in the general population it's 7-9%.

  • "Most women with IBD can expect an uneventful pregnancy." Control the disease activity, and things look pretty good.

    From "Kirsner's Inflammatory Bowel Disease," edited by the two major deities in the field:

  • "Overall, the fertility rates for women with UC are similar to those of the general population."...Crohn's tends to decrease fertility, depending upon many factors; if you're young (less potential scarring of fallopian tubes), haven't had surgery (runs the risk of pelvic adhesions), don't have active disease, etc., your chances of getting pregnant are probably as good as anyone else's.

  • "Women with inactive IBD appear no more likely than controls to experience [pregnancy complications, including loss of fetus]."..."Thus, if a woman is in symptomatic remission, there is every reason to expect the pregnancy will proceed smoothly." The recommendation is 3 months quiescence prior to attempting impregnation.

    That particular chapter comes with 91 references alone. I would suggest your potential hubby read these texts (these major texts on the subject), rather than rely upon anecdotes from his GI buddies.

    I would also make one big-ass suggestion for once you have children: feed them well. It would be very difficult to do so, but the advice from Nourishing Traditions would be a good place to start. The chance your progeny will have CD or UC is 5% and 1.6%, respectively, higher if one or more proband is Jewish.
u/[deleted] · 5 pointsr/Paleo

I would encourage reading Nourishing Traditions, which details some techniques by which grains can be consumed in a healthy context.

u/spooniam · 4 pointsr/nutrition

The reason many researchers depend on observation is because it is generally a more holistic approach, and especially in the field of nutrition, this is important. Vitamins, minerals, and lipids act together to affect the body as a whole. The most difficult part in applying the scientific method to study nutrition is that most studies in the past have attempted to isolate nutrients in order to determine the effect it may have on certain things so as to minimize the variables. This isn't how the body works, and often nutrients, when combined with other nutrients, have compounded or even different effects compared to when a nutrient is isolated, which can make for inaccurate or misleading conclusions.

*Edit - It appears NuSI is set up to refute the dietary guidelines issued by the USDA. I'm referring more to researchers that have already refuted that. Nourishing Traditions is an excellent source of information on research that has been done on nutrition, and it looks nothing like USDA guidelines.

u/sharpsight2 · 3 pointsr/Economics

Here are the links:

Nourishing Traditions, and

the Weston A Price Foundation.

Price's book, Nutrition and Physical Degeneration, about his studies of the nutrition and health of various traditional cultures from around the world during the 1930s, is well worth a read.

u/bunsonh · 3 pointsr/Cooking

Sally Fallon's book Nourishing Traditions has a whole mess of recipes for things made with whey. Ricotta, buttermilk and adding it to soups have already been mentioned. I have found it makes wonderful live-culture beverages and tonics.
Beet kvass is one of my favorites.

u/ranprieur · 3 pointsr/AskReddit

Your wife has done research slanted toward what she already believes. Check out these books:

The Vegetarian Myth

Nourishing Traditions

u/ajweeds · 2 pointsr/fermentation

Basically any vegetable can be fermented. Even garlic. Whether you like the taste is another matter of your own preference. But basically anything, if done correctly, can be fermented.

If you're looking for specific recipes, check out Katz's The Art of Fermentation and Fallon's Nourishing Traditions.

u/metalspikeyblackshit · 2 pointsr/TheMotte

The Zeitgeist original movie (2007, all parts unless you already know intensive levels of how Xtianity is proven fake, as in actually and literally proven, that myths are re-used etc. If you know that already, then only parts two and three can show you... but part one may, in that case, be as proof that the creators are knowledgeable, as it was for me, but I did watch it in 2007, before we knew that research levels must be intense).

And also this book: https://www.amazon.com/gp/product/0967089735

u/littlegoosegirl · 2 pointsr/FeminineNotFeminist

I have been getting really into cooking, and expanding my repertoire of recipes and specialties. I have always been skilled at cooking but I'm trying to amp up my abilities and start mastering more complex dishes. The Newlywed Cookbook should be in everyone's bookshelf. Truly, I have not made a bad recipe from this book. 10/10 would recommend!

I have also always been on the "alternative diet/food lifestyle" train, but my mother recommended "Nourishing Traditions" to me and reading it has been great! I am learning so much more about nutrition and ancestral cooking. I highly recommend it to anyone seeking to increase their level of natural, personal wellness, and anyone interested in bone broth, home fermentation, and the like. Even if you don't subscribe to everything she says, there is still so much to learn and take away from this book!

u/jlgra · 2 pointsr/Cooking

Not offhand, that article came up pretty quickly on google. I have Nourishing Traditions by Sally Fallon, and it gets preachy, but has a lot of good info about traditional methods of preparing food and why we should do it like that. You might also look at Botany of Desire and Omnivore's Dilemma, both by Michael Pollan.

ETA: over on the right in the posted article is a list of similar articles. I'm sure you could really go down the rabbit hole on PubMed.

u/polarism · 2 pointsr/nutrition

Cookie Crisps just have more air per serving than the Quaker Oatmeal Squares.

Any nutrition books with the words "Intro" and "Basic" will suffice. Here is an interesting read that's not only cheap but easy to follow.

I would suggest reading books like that from Michael Pollan (In Defense of Food, The Omnivore's Dilemma, Food Rules like hahaboohoo said) or watching his documentary Food Inc.. A few others worth reading are Marion Nestle's Food Politics and Marie-Monique Robin's The World According to Monsanto. An Associate Prof at Stanford University's Prevention Research Center, Christopher Gardner, PhD, found that students taking a "Food & Society" course (n=28) wound up eating better (more vegetables and less full-fat dairy was considered good) than students taking more biologically-related courses (n=72). From reading this insightful piece of research and books like In Defense of Food, I'd suggest being cognizant and learning more about the environmental & social impacts of food as a way to eat healthier rather than focusing on nutrients that reductionist science compels us to do.

u/burrite · 1 pointr/food

The subjects got very ill when fat was removed from their diet.

This is a really interesting study. I love stuff like this that goes counter to modern diet orthodoxy. For a whole cookbook based on similar (but not as dramatic -- it has vegetables!) ideas, check out Sally Fallon's Nourishing Traditions.

u/nocapper · 1 pointr/AskReddit

This is just plain wrong. http://www.thepaleodiet.com/ and http://www.marksdailyapple.com/primal-blueprint-101/ are 2 examples.

Also look at this book : http://www.amazon.com/Nourishing-Traditions-
Challenges-Politically-Dictocrats/dp/0967089735

What the FDA is telling us is all wrong. Tons of research to show this. Won't get into long winded argument on this now, but modern food processing and grain based diets are killing us.

u/Anthropoclast · 1 pointr/homestead

Nice list, but for the minimalist, I'd recommend Sally Fallon's Nourishing traditions. Its all I've ever used.

u/philosophicalbeard · 1 pointr/ketorecipes

I was just reading about gelatin in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats https://www.amazon.com/dp/0967089735/ref=cm_sw_r_awd_O7tmub0B55EPK

Thank you!

u/heatherkh · 1 pointr/food

This is one of the major principles of the Weston A. Price Foundation. A good book to read on the subject is Nourishing Traditions by Sally Fallon. We need good fat to build our brains. I'm afraid we've been sold a bunch of bullshit with our current food pyramid.

And BTW, heart disease was practically unheard of at the turn of the 20th century. Our modern diet - low fat, plenty of carbs, sugar-sugar-sugar - has created this beast.

u/brownestrabbit · 1 pointr/trees

Check out this book. It is an amazing beginner's resource for anyone trying to improve their relationship to food and food sources/traditions. It is also a great portal to other tomes of information.

u/Hilaryspimple · 1 pointr/ECEProfessionals

You're right I did :)
I'm going to address this in three parts: home cooking, time saving, and content of meals

In terms of home cooking, I am an ardent advocate of whole foods with little to no processing. You can nearly guarantee that the children will be eating pretty healthy. Check out [Brazil's new food guidelines] (https://ca.shine.yahoo.com/blogs/shine-on/brazil-food-guide-takes-practical-approach-fighting-obesity-152211906.html), which emphasize home cooking and eating together - you're halfway there!

Obviously, home cooking takes time, but nutrition is SUCH an important part of children's lives and habits for their future that I don't think you should compromise. Check out things like once a month cooking and google 'cooking in bulk' to save you time. Something like a vegetable heavy lasagne can meet all your nutritional requirements in one fell swoop. Other tricks, like a 'prep day', example 1 example 2, can also save you time and stress when you're with the kiddos. Great things to prepare ahead of time that last: spiced nuts, homemade gummies, jerky, or fruit leather. I loved the rice cooker idea above, and you can kill several birds with one stone and get a [6-in-1] (http://www.hippressurecooking.com/pressure-cooker-review-instant-pot-6-in-1-electric-very-good/) so that you can cook meat faster as well, and do some slow cooking (you can make a great beef vegetable barley soup, served with a slice of bread and milk, and you're done). Things like a bread maker are great fun at daycare - my kids used to help me make a cinnamon bread, and when they woke up from their nap the smell would permeate the daycare. It was so pleasant and homey. I also find that the more kids help in making things, the more willing they are to eat it.

I took this course last year and it changed the way I cook and ate. Its referred to as the traditional food movement and if you're interested, check out the [Weston A. Price foundation] (http://www.westonaprice.org/about-the-foundation/about-the-foundation) and [Sally Fallon's] (http://www.amazon.ca/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735) book for more info - SO COOL.

In terms of the content of your meals, walk the permitter of your grocery store. That's where you live; meat, cheese, produce, and whole grains. Grains, nuts and seeds are easier to digest and more nutritious when soaked/sprouted.

Hope some of this helps. I love talking about children's nutrition and how it impacts their lives and education. Sorry to get all carried away.

u/liatris · 1 pointr/keto

I think any time a group of people are in the minority they can have a tendency to become rather cultish. I would point out a lot of the passion is probably based on people who have a lifetime of struggles with weight finally being able to get control of the issue. A lot of people here have gone through the recommendations for the Standard American Diet (SAD) only to find themselves made sick. When they realize a lot of the information they have been given is not true it can make them rather testy.

The Weston A Price foundation, headed by Sally Fallon has a some what different philosophy of eating. They do support eating whole grains but they are very specific that most grains need to be fermented before consuming. They are big on organ meats, butter, fatty meat, fatty fish, lacto-fermented vegetables, eggs, sprouted graines, cheese, raw milk, fermented cod liver oil etc. The organization is very much opposed to polyunsaturated vegetable oils, lean meats, unfermented soy, unfermented grains, pasteurized milk.

If you're interested in that view point as opposed to keto here is some more information....

Nourishing Traditions - Sally Fallon and Mary Enig PHD Nutritional Biochemistry

Nourishing Traditional Diets - Sally Fallon - 2hr presentation

Oiling of America - This is great information about the dangers of polyunsaturated fats (PUFAs)

Wise Traditions London 2010 - Dr. Natasha Campbell McBride - lots of information about the benefits of fermented foods

Dr Mary Enig On Saturated & Trans Fats

u/bombadil1564 · 0 pointsr/changemyview

I suggest you try going vegan. Try it for two weeks and see how you feel. If all is well, try again for another two weeks and keep going if you are finding yourself healthy. Keep re-assessing every month or so to see if your new diet is providing you health while also helping your conscience. You may have the type of digestive system that thrives on a plant-based diet.

One thing that the pro-vegan movement believes is that ALL digestive systems work the same. That you "just need to get used to it" (eating vegan). I'm not 100% up on the microbiome research, but I bet (if they haven't already) that they will start pointing out who is best suited to switch to vegan and who is best to stick to animal protein.

I've known lots of vegans who basically starved themselves over time. Their value system/ethics was so powerful, that they overrided their body's needs. And they were not absorbing/digesting the nutrition from their vegan diet enough to fully thrive. They got sick more easily, felt weak, tired all the time, lost unhealthy amounts of weight, etc. Not right away, mind you, but over the course of 5-20 years. Those who switched back to including some animal protein in their diet felt a renewal of vitality and gained a bit of weight.

I *do* believe that eating vegan is possible. I just think it takes a certain constitution for it to work. If people find out more about how their own particular digestive system works, they could make healthier decisions for themselves.

The issue of animal cruelty in our food system is a very real and valid one. If you decide to improve the quality and ethics of your meat, seek out a small farmer who raises, slaughters and butchers the animals ethically (yes, this is possible) and you will find a difference. One difference of course will be in the price, it will be much more expensive. As recent as 100 years ago, meat used to be very expensive. People tended to raise their own animals or simply didn't eat a lot of meat. It has become (through industrial farming practices) extremely cheap and sadly largely at the cost of the well-being of the animals involved. Don't eat this stuff if you can avoid it. To keep the cost down, simply eat less meat and supplement with plant protein (I suggest a "real food" like tempeh, which is not a frankenfood like much of the plant protein convenience foods.) I don't mean only eating 2-3oz of animal protein a day, but wolfing down an 18oz steak is generally way way overboard.

Perhaps 90% of animals products sold in grocery stores will then be off your menu, because they were derived from industrial-style farming/ranching, which tends to be where most of the cruelty happens. Meat labeled as "organic" or "pastured" is not perfect, but it does tend to provide better living conditions for the animals. Organic is a regulated word, so you're better off with that. Pastured can mean whatever what someone thinks it means -- however, if it truly is pastured, then it will be better meat than most organic. If you want some inspiration for why pastured meat is better, a popular book on the subject is, Nourishing Traditions, by Sally Fallon.

u/MCairene · -1 pointsr/nutrition

Good to hear that, C. Do you just want a bunch of references you can bury yourself in for the next few months, or do you also want some practical advice/shared experience that you can take on faith until you catch up with the theory, so you could start right away?

If the latter, it might help if you provide some specifics - what area you reside in, do you have a house or an apartment, how large is your family, are your kids picky eaters, would others in your family take you seriously, what do you eat, what you don't eat, any health issues you might want to share, etc. I will try to see what resources you might have available around you.

Also, for background - are you familiar with evolutionary considerations as far as nutrition is concerned? Why do you think the soils may be depleted, what do you think are the most nutritious parts of an animal?

This book is a must - not only does it have a lot of healthy recipies, it gives background on why certain methods of preparation must be used, the biochemistry of the processes, etc.

http://www.amazon.com/dp/0967089735

May get those as well right away to qualify for free shipping.
http://www.amazon.com/dp/1890612340
http://www.amazon.com/dp/0929173252

I am a bit pressed for time now - need to replace a family dog, not to mention general burden of large family. So I will likely write piece by piece and then we could put everything together.

u/anon_p8 · -2 pointsr/IAmA

Change your diet. Try this for 6 months: no packaged foods, no soft drinks, no fruit juices, no sweets, no bread, no pasta, nothing made from white flour. Eat a lot of biological meat eggs and animal fat (yes, they're good for you). Eat a lot of vegetables; aim for variety. Learn to cook (get this book for recipes). Also, listen to/buy this audiobook. And for fuck's sake, stop taking experimental medication. Putting things in your body that we've never encountered in our 2 billion years of evolution and don't know how to handle might actually do you more harm than good.