Question: When I was pregnant I discovered that I had Candida. I had been eating lot of very sugary foods during pregnancy after years of dieting and lots of exercise. It was my binge time. MORE...
'ASK SALLY FALLON' Articles
Question: I have two kids and they both love milk. For a while they drank only raw milk and went through litres upon litres every week. I was buying 8 litres, as I also use it in my cooking for porridge. How much milk should kids drink and is 8 litres too much per week? MORE...
Question: I have been reading fervently and cooking with your book Nourishing Traditions. Recently I have gone off birth control pills and have started taking DIM (Di-Indole Methane). My abdomen is so distended I look like I am carrying a bowling ball! MORE...
Question: I'm applying everything I can from Eat Fat Lose Fat and Nourishing Traditions into my daily menus, and ABSOLUTELY loving it. Only problem is, after 2 monthsI have gained weight and am not losing at all. I feel great and my skin, hair and nails are the best they have ever been. I am 55 and exercise about 3 hours weekly, am newly post-menopausal, 5 ft tall and now weigh 136, a weight I have never been, not even through both pregnancies.Should I lower my calories below 2000 daily? Help! - Lois MORE...
Question: I have acquired a source for heart meat and am particularly interested in this as a source for CoQ10. Do you have a recommended maximum cooking temperature for say an oven baked casserole in order to maximise the retention of this enzyme, or is it the same as for all other meats (150 degrees?) - Nicole Answer: This is indeed a good question. My instinct is that you can gently braise at 250 degrees or marinate and grill so that the meat is medium rare inside. MORE...
Question: I am excited about eating raw foods, and have been really enjoying my raw milk (Cleopatra's). I recently sourced some organic calves liver and have been eating it raw by swilling some small frozen chunks in my raw milk. The liver has been frozen for more than 2 weeks, but I am questioning the validity of Sally's claim that this will kill all parasites (especially eggs and cysts which I suspect are freeze resistant). MORE...
Question: In the book NT Sally cautions on eating pork meat, yet says lard is high in vitamin D, there are no recipes for pork in NT so I assumed it should be avoided. When I read Eat fat Lose FAT there is no mention of pork and its ability to feed cancer cells and effect blood chemistry and it does have recipes for pork meat in it? This seems to be a conflict between these two books? MORE...
Question: I am concerned about the possible alcohol content of the kombucha I am drinking, as I have just become pregnant. I don't know if the .5% could cause Fetal Alcohol Syndrome or other problems? MORE...
Question: In your NT book you say that you "permit" the use of white flour in pie crusts and for use on surfaces for working with dough. Do you recommend white flour over whole wheat flour because it yields a better outcome or because its better nutritionally (no phytic acid in white flour)? - Debra Answer: I allow the white flour as an exception because whole grain flour would need to be soaked and that does not make a good pie crust for sweet pies. The yoghurt dough is fine for quiche, etc (savory pies) but not for the sweet ones. For most people, a little white flour now and then (actually almost impossible to avoid) MORE...
