Question: In the beginning of “Nourishing Traditions” it mentions intolerances, such as gluten and dairy, may be due to ethnic background and genetic inheritance. However, on the Weston Price website it discusses how blood and metabolic typing are inconsistent and not reliable. So, how are we supposed to determine what we should eat based on our genetic and ethnic background? Should our lineage play a role in what we eat? Does this mean that if a person’s ancestors came from
the tropics where not much milk or red meat was eaten, then that person shouldn’t eat those foods, even if it is properly prepared, for example, through lacto-fermentation?
Answer: What I object to in the metabolic typing world is the facile test that is supposed to tell what your metabolic type is, and then the recommended diets themselves, all of which are woefully deficient and do not reflect the principles enumerated by Dr. Price. To determine which foods to eat is a process that everyone has to go through individually. The good thing is that with proper choices (such as raw milk over pasteurized), proper preparation (such as soaking grains and nuts) and plentiful intake of the fat-soluble vitamins, the range of food eaten can usually be expanded rather than restricted.
Question: As a personal trainer I meet a vast assortment of clients with sob stories about the hundreds of diets they’ve tried and I enjoy pointing them in the right direction using the tools I’ve gleaned from your book as well as several articles I’ve read on this site in conjunction with common sense. However I have a difficult time explaining why a vegetarian diet isn’t
‘healthy’. Would you mind explaining why specifically a diet consuming only vegetation is detrimental to ones health? It would be much appreciated! I have many clients whom I’d like to steer away from this particular eating style. Thank
you!
Answer: Vegetarianism carried out over the long term results in deficiencies. Period. Deficiencies in vitamins A, D, K, B12, B6, protein, calcium and zinc to name a few.
Question: My mother has oestrogen positive breast cancer that has metastasized. Since her diagnosis 4 years ago she has changed her diet to one with no dairy, no soy, very little meat but lots of fruit veg, nuts and seeds (organic where
possible) and exercises daily. I would say she is currently enjoying good health but does have very high blood pressure for which she is on medication.
She has read from many sources (Jane Plant being the main one) that she should not consume any Dairy because of the hormones and oestrogens in it that may cause her cancer to accelerate.
Answer: So glad she is doing well. It is good for cancer patients to cut back (but not eliminate completely) on proteins, to spare the digestion, but it is not necessary to give up dairy if you can get raw dairy products. Studies that look at dairy consumption and cancer give mixed results but in general do not show a correlation of dairy and cancer–and these studies were with conventional dairy products.
About the Author...
Sally Fallon is founding president of the Weston A Price Foundation, a non-profit nutrition education foundation with over 400 local chapters and 9000 members. She is also the founder of A Campaign for Real Milk, which has as its goal universal access to clean raw milk from pasture-fed animals. Author of the best-selling cookbook Nourishing Traditions and also of Eat Fat Lose Fat (Penguin), both with Mary G. Enig, Phd, Sally has a encyclopedic knowledge of modern nutritional science as well as ancient food ways. Her grasp on the work of Weston Price is breath taking and her passion for health freedom, inspiring. In each edition of Nourished Magazine Sally answers your questions about nutrition, health, food and medical politics. Send us an email with your question and we'll put it to her.
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