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
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.
What Pasteurization Does To The Vitamins In Milk
“Pasteurization of milk ensures safety for human consumption by reducing the number of viable pathogenic bacteria.” So begins an article published in the Journal of Food Protection, published in 2011.
The 2018 Global Food Forum
Recently I attended the 2018 Global Food Forum, organized by the Wall Street Journal, held in the Intercontinental Hotel in New York, and sponsored by Pratt Industries (maker of recyclable packaging), the South Carolina Department of Agriculture, US Soy and The Australian (news coverage).
Radionics on the Farm: Too Woo-Woo for You?
Farmers have a lot of things to keep them awake at night, and one of the things that made me lose sleep since we started farming in 2011 was chicken predation.
Food in Switzerland
Earlier this year I made a trip to Switzerland to give two talks on raw milk and to visit one of my boys, who lives in Geneva. Of course, the food in Switzerland received my special attention.
MSG and Free Glutamate: Lurking Everywhere
A few weeks ago, on a trip to British Columbia, I ate in a local restaurant. When eating out, I always try to order something simple, without a gravy or sauce, since these sauces are bound to contain MSG. So I ordered a plain crab cake with rice and vegetables—no sauce, no mayo. Boy, did that crab cake taste good! About midnight I knew why. I woke up with a dry mouth, a terrible thirst and a headache. The next day I felt sore all over, like I’d been in a fight. My hands felt like they had arthritis.
Eating Ice Cream By The Pint (Or The Quart, Or The Half Gallon)
An article in the March 10 Wall Street Journal caught my eye: “Eating a Whole Pint Of Ice Cream Is OK Now.”
Nutella Riots
Most Americans have never heard of Nutella even though world wide it is one of the most popular processed foods, with sales of eleven million jars annually in one hundred sixty countries.
An article in the Washington Post (January 27, 2018) describes riots at the French Intermarche supermarket chain when the retailer slashed the price of a 35-ounce jar by 70 percent.
Building Natural Immunity
Many wise parents have made the decision not to vaccinate their children. They know that vaccines are full of toxins that can cause many serious side effects. It is also becoming apparent that vaccines don’t even work, and worse, can actually spread disease.
Cooking The Whole Fish
My mother and I both loved Paris and several times had the pleasure of being there together—either meeting there or traveling there. However we met up, we never let the opportunity go by without a visit to our favorite restaurant, La Boule D’Or, in the 7th arrondisement.
All Those New Oils
I often get questions about all these new—even new-fangled—oils like grape seed oil, rice bran oil, hemp seed oil and argan oil. Other oils new to the scene include avocado oil and camelina oil. Do they have any health benefits, and should we use them in cooking and food preparation?
Wise Traditions 2017
The 18th annual Wise Traditions conference of the Weston A. Price Foundation is coming up next month, November 10-13 in Minneapolis Minnesota. If you are looking to learn a lot in the company of a community of like-minded individuals, this is the place to be.
The Weston A. Price Foundation is dedicated to teaching Wise Traditions in Food, Farming and the Healing Arts. The Foundation depends on memberships for its educational activities. You can become a member by visiting westonaprice.org and clicking on Join Now.