Welcome to my Nourishing Traditions © blog!
I am looking forward to this opportunity to write about my favorite subject: healthy food! I’ll be doing lots of updates on the science of nutrition, traditional diets, raw milk, meal planning and interesting recipes. I’ll be discussing the need for healthy animal fats in the diet–for everything from cellular energy, to protection against cancer, to an upbeat, happy mood. My new blog also gives me the opportunity to write about other subjects that interest me, including farming and gardening, children, science, music, language and literature (especially Shakespeare). I am looking forward to this new venture, and especially getting your comments and feedback. Coming soon: a series on genuine Southern cooking and a series on fermented foods from around the world–plus my heretical thoughts on feeding babies. Stay tuned!
Sincerely,
Sally Fallon Morell
Diabetes Damage Control
Diabetes is on the rise, both type 1--in which the pancreas does not secrete insulin --and type 2--in which the cells’ receptors for insulin don’t work. Either way—and the likelihood is that most diabetics have some combination of type 1 and type 2--sugar can’t get into the cells (so they starve) and sugar levels in the blood remain high.
Food in Southern Maryland
In 2009, my husband and I purchased a property in southern Prince George’s county in order to fulfill our crazy dream of having a pasture-based dairy farm and making raw cheese.
Be Kind To Your Proteins. . . And Your Proteins Will Be Kind To You!
Years ago I wrote an article called “Be Kind to Your Grains. . . and Your Grains will be Kind to You,” noting that grains are very difficult to digest without proper preparation such as soaking and sourdough fermentation.
Dietary Support For The Alcoholic
I recently learned that near the end of his life, Bill W, the founder of Alcoholics Anonymous (AA), went to his board of directors and urged them to add nutritional therapy to the AA protocols. The board turned him down.
Native Immunity
I have long believed that native peoples—in the Americas, in Africa and in the South Seas—began to suffer from infectious disease as soon as they came in contact with European colonists. In fact, many have asked me how such healthy people could succumb to disease so quickly.
Impossible Burger—Soy Disgusting
A final fake meat product to hit the shelves recently is the Impossible Burger, made from genetically modified soy protein concentrate. Impossible Foods CEO and founder Pat Brown makes his commitment to GM soy and his long-term agenda clear in a recent press release:
Big Yawn Burgers
Recently I wrote about lab meat, a product that uses bovine fetal serum (BFS)--blood extracted from living fetal calves--to feed meat protein molecules grown in a laboratory.
Now let’s turn our attention to two other imitation meat products new to the market, which the press has heralded as breakthroughs in fake meat: the Beyond Burger and the Impossible Burger. Will these new products overcome the observation that veggie burgers are “tasteless pucks?”
Supplements: A Better Way
In my last post, I discussed Dr. Roizen’s recommended supplement plan, noting the drawbacks of each product. The discussion provides a natural segue into a look at the subject of vitamin products in general.
Dr. Roizen’s Vitamin Plan
In my last post, I discussed the dietary suggestions of Dr. Mike Roizen, chief wellness officer at the Cleveland Clinic. The doctor admits that even though he was eating a “good” diet, full of colorful fruits and vegetables, he still found that he was missing a lot of vitamins and minerals.
Dr. Roizen Gets It Wrong
Dr. Mike Roizen is the chief wellness officer at the “famous Cleveland Clinic,” where the rich and famous get examined and treated. He is the author of You: The Owner's Manual: An Insider's Guide To The Body that Will Make You Healthier and Younger, among other books, and over two hundred peer-reviewed scientific articles. He also served on FDA advisory committees for sixteen years.
Do Cows Cause Global Warming?
One popular argument for avoiding meat is the premise that cows emit methane in their burps and farts and for this reason are contributing to global warming.
EAT-Lancet Meets Rev. Malthus
The rhetoric for plant-based diets has ratcheted up to a shrill pitch in the EAT-Lancet report, released with much fanfare a couple of weeks ago. The document is the result of “more than two years of collaboration between thirty-seven ‘experts’ from sixteen countries,” lots of frowny faces telling us that we need to eat lentils because the earth is getting warmer and we are running out of everything.
Lab Meat: Big Hype, Bad Investment
Laboratory-produced meat or lab meat—sometimes called “cultured meat” or even “clean meat”--is in the news these days, with gushing articles in the Washington Post, the New York Times and many magazines. The publicity machines are whirring at high speed, and all the chic arguments are on display. “Save the planet bite by bite,” is one of the slogans. If we eat lab meat instead of real meat, we’ll save the land from the desecration by cattle, cut down on water use, protect the air from cow farts containing methane and forestall global warming. Lab meat would be kinder also, because no animals would be killed.
Diet For A Large Planet
Recently I participated in the 2018 Long Island Food Conference, the lone meat eater in a lineup of speakers espousing “plant-based” diets. The keynote speaker was Francis Moore Lappé, whom you will recognize as the author of the very influential Diet for a Small Planet, the 1971 book that convinced many to embrace a diet of grains and beans.
Flavored Milks: How Low Can You Go?
Flavored milks are highly sweetened beverages made with powdered skim milk—they are actually the dairy industry’s way of getting rid of all the skim milk left over from the production of butter and cream, mostly for ice cream. Since Americans are huge ice cream eaters (and since Americans are eating more butter these days), there’s an enormous amount of this waste product that the industry needs to get rid of.
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