Nourished Magazine :: Wisdom to thrive by

When this book entered my life it was like the sky opened up and finally I could see. My background in Chinese Dietetics prepared me somewhat for this epiphany but it was always at loggerheads with what we were taught in nutrition class. Our nutrition teachers couldn’t help their ignorance. They knew little more about nutrition than what the FDA wanted them to know: The Food Pyramid. Their message was one of low fat, high fibre, little to no dairy, wholegrain and salad puritanism, contrary to my Chinese teacher’s, “you must yeat meat.”

There was one thing my Chinese professors and nutrition teachers had in common - their love of grains. The Chinese penchant for rice (their pancreas being 50% larger than mine) coupled with the multi-grain story lead me merrily down the path of major ‘grain damage’ manifesting as Candida and chronic digestive issues.

As soon as I learned from Sally Fallon about what my ancestors actually ate to keep themselves well, my niggling gut feelings (of distress) disappeared. Finally I could see and feel what it was to be really well. Finally, I understood why I always preferred a chunk of cold chicken to a salad sandwich. Why Butter is so delicious and sour cream by far superior to yoghurt both in taste and how it felt in my body. And why I had so craved for the sour taste of fermented food as a child, I stole swigs of vinegar from the cupboard. I saw the damage I had done ignoring my body’s deep desire for animal foods, feeding it beans and tofu instead. I realised that connecting to my ancestors (as my Aboriginal friends often advised me to do) was easy if I began preparing food the way they did.

Now, as our little group of fermenters gather every month to chat and chop and lay down a kraut or two, I can feel my ancestors working together to preserve their abundant harvests. As the aroma of bone broth secretly permeates my house deepening into a rich bouquet of deliciousness by morning, I sense my foremothers, fussing around the wood fire, tending their broth for days on end.

Deep gratitude wells in me when I consider the phenomenal change this book has inspired. My body is grateful, as are my children’s bodies but even more so is my spirit. It is because of this enormously important book, feelings of connection, abundance, gratitude and contentment now form the backdrop of my very nourishing life.

Thank you Sally Fallon, Nourishing Traditions is the most important book about food to come from the 20th Century. It is a nutritional encyclopaedia as well as a source of empirical wisdom passed down through the generations from earth’s ancestors. It’s more than a book though, its a friend, a very wise friend, always available to give some nourishing advice.

But this book has inspired many more than me:

Robert Atkins, Author of The Atkins’ New Diet Revolution says, “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.”

William Campbell Douglass, Author of The Milk Book says, “Nourishing Traditions is more than a cookbook–it’s an education that will lead you to ‘cook with pride,’ as you will know that you are giving your family the proper nourishment for a lifetime of vigorous good health. Now that is the real ‘joy of cooking!’”

Peter Hinderberger Former President, Physicians Society of Anthropisophysical Medicine says, “As a convinced vegetarian of some 25 years, I opened Sally Fallon’s book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is. . . . I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them.”

It’s not only health professionals who are impressed with Sally’s work. Karen Simpson, a Nourished Magazine reader sent me this message.

“My friend Amanda is seriously allergic to just about everything, and has been on steroids, anti-biotics and pharmaceutical drugs to cope with problems like severe asthma, and a mild form of epilepsy. She was prohibited from eating nuts, dairy, gluten, chocolate, even coconut oil she is allergic to, to name the ones I remember. She’s had instances of being rushed to hospital in critical condition because her husband used a massage oil which had traces of nuts in it one night. I never thought I’d be able to help her in a million years. She’s had to eat “healthy” her entire life and has always battled with weight. I bought her “Nourishing Traditions” for her birthday ”

Here is her friend’s feedback:

“Seriously dude (Keith hates it when I call him that) - that book has changed my life! I have never felt this healthy as an adult. NEVER. As in - NEVER!!!!!! I’m losing weight, I have more energy, I’m not snacking between meals or hungry all the time, I’m not bloating or ill, I’m eating dairy products without getting sick. It’s crazy! I’ve lent the book (”The Book” as in “The Bible”) to my mum - I’m hoping she will be helped by it. I couldn’t work out how even though we ate lots of vegies (and lots of homegrown) and lots of wholegrains, and not much sugar or fat, I was so ill. The best thing has been the sauerkraut, sourdough, the sprouting the lentils and pulses, and the cultured dairy. So we have creme fraiche, yoghurt, cultured butter, and non-homogenised organic milk (Sage now sleeps through the night, after two and a half years of waking up at least once a night for a bottle). I have kraut after lunch and dinner. I feel amazing. I know I’m raving. I can’t help it. I really can’t. You rock the naturopathic world!! ”

What about you, dear reader? If you are lucky enough to have this book in your library, what has been your experience of the Nourishing Traditions lifestyle? Please Comment below. And if you haven’t read it, be sure to catch Sally Fallon’s lecture tour. Here’s the Australian dates.

About the Author...

Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).