Nourishing Traditions Cookbook Reference

The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.

By Sally Fallon with Mary G. Enig, Ph.D.

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Bee's Note: Candida sufferers cannot have some of the recipes in this book, and other recipes will have to be adjusted to include only the foods on the Candida Diet Food List.

This well-researched, thought-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."

Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Topics include the health benefits of:

• Traditional fats and oils (including butter and coconut oil).
• The dangers of vegetarianism.
• Problems with modern soy foods.
• Proper preparation of whole grain products.
• Appropriate diets for babies and children.

Sally Fallon is the President of The Weston A. Price Foundation (WAPF). She is the also the editor of the WAPF's quarterly magazine Wise Traditions in Food, Farming and the Healing Arts, and has published articles in a number of alternative health publications including Nexus Magazine, The World & I, and the Townsend Letter for Doctors and Patients. She is a resident of Washington D.C. and the mother of four healthy children.

Mary G. Enig, Ph.D., of Silver Spring, Maryland, is an expert of international renown in the field of human biochemistry and lipids (fats).