Sally Fallon - "Nourishing Traditions" cholesterol myth buster

Susun Weed, herbalist and author, interviews Sally Fallon, President of the Weston A. Price Foundation, Author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, and dietary health myth buster.

Click on the radio bar (heart arrow) to listen to the 30 minute interview with Sally Fallon on dietary health and nourishing traditions.

Click here to download 30 minute interview with Sally Fallon…

More about Sally Fallon
Journalist, chef, nutrition researcher, homemaker and community activist, Sally Fallon is the founding President of the Weston A. Price Foundation and author of Nourishing Traditions: The Cookbook . 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 explains the importance of returning to organic farming, pasture-fed livestock and whole traditional foods, properly prepared, if Americans are to regain their health and vitality, and return to an economy based on small scale organic production and food processing that returns added value to the independent farmer, rather than to large scale food processing conglomerates.

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.

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, Mary G. Enig, PhD., a world renowned expert on the subject of lipids and human nutrition, draw on a wealth of scientific and anthropological findings that include the importance of traditional broths as a source of minerals and as an aid to digestion, made from the bones of chicken, fish, beef and lamb; of proper preparation of grain, nuts and legumes to neutralize enzyme inhibitors and mineral-blocking substances found in all seed foods; and of ancient techniques for food preservation that enhance nutrient content while supplying beneficial digestive flora on a daily basis.

Resources discussed during interview with Sally Fallon

Nourishing Traditions: The Cookbook  by Sally Fallon - The best-selling nutritional cookbook that is changing the way Americans eat!

The Oiling of America - DVD - How the Vegetable Oil Industry Demonized Nutritious Animal Fats and Destroyed the American Food Supply By Mary G. Enig, presented by Sally Fallon

For fifty years, big business, government agencies and medical organizations have campaigned deceptively against animal fats, meat, eggs, butter and other nutritious, traditional foods, leading to huge profits from the sale of toxic margarine, shortenings and liquid vegetable oils, and the foods that contain them. Scientific data contradicting current anti-animal fat public health policy was suppressed and censored for many years. Dr. Enig and Sally Fallon now tell you the truth about how that happened.

The Oiling of America will open your eyes to fraud and deception behind the lipid hypothesis of heart disease.  Topics covered include:

• How scientists cheat in scientific studies
• Why cholesterol is not the cause of heart disease
• The dangers of cholesterol-lowering diets and drugs
• Why trans fatty acids and liquid vegetable oils are so dangerous to human health

Nourishing Traditional Diets DVD:  The Key to Vibrant health.  Sally Fallon's popular seminar on the work of Weston A. Price and the principles of nourishing traditional diets.  Sally Fallon Morell's popular seminar answers that critical question: What is a healthy diet? She presents eleven principles of healthy traditional diets based on the pioneering work of Dr. Weston A. Price and the food choices and food preparation techniques of healthy non-industrialized peoples from around the world. She then provides practical steps for changing your diet for the better. Run time 5.5 hours. Topics covered include:

• the vital role of animal fats in human nutrition;

• the dangers of modern vegetable oils;
• the safety and health benefits of raw milk;
• the dark side of modern soy foods;
• how to prepare grains and legumes for optimal assimilation and digestion;
• the health benefits of enzyme-rich lacto-fermented foods;
• and the benefits of homemade bone broths used in soups, stews and sauces.

Article on Traditional Diets by Sally Fallon.

Comments

[Linda Verkamp]

I have read most of Nourishing Traditions: the Cookbook and now must use some of the recipes and continue studying all the information in this valuable book!! Thank you Sally Fallon and Mary Enig for putting such a compendium of information together!. I'm also reading Eat Fat, Lose Fat of Mary Enig's with Sally Fallon and loving it and attempting to put it into practice......which, as warned, takes some redoing of one's lifestyle and eating habits, even tho I didn't think mine were so bad! They were! ; D Here is my question: Why liquid whey only? I have a lot of the powdered around and would prefer to use it if it is as good, but you (both, I think) recommend only using the liquid whey but I never could find an explanation as to why. I know the powdered has lots of lactose that the liquid doesn't, but it that the only thing that might be causing your reluctance? I did read that you are not recommending powdered milk or powdered eggs because the process to get the powder causes the break down of the fats in them and the resultant fat is then very unhealthy, but whey doesn't have much fat in it from what I can tell so am not sure that reason applies to it. I've looked online for comparisons but the results aren't very helpful: too general usually, or far too detailed in the chemistry. Would appreciate any help you can give me.

[Mary Clare Preston]

I tried the Sauerkraut recipe from Nourishing Traditions. I used a 2 quart wide mouth mason jar. The recipe says to cover the jar tightly, so I screwed the lid on tight. I think if I hadn't unscrewed the lid a few times through two days the jar would have exploded. Even after I had released the pressure a few times, after I opened the jar two days later the juice came pouring out - the contents had expanded. So my question is How tight should that lid be?
Thanks