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!
Sally Fallon Morell
An article in the Washington Post
(July 14, 2016) discusses the punishing major league baseball schedules, noting that players believe there is a relationship between “consecutive days played, game times, travel—and injuries.” They point to the one hundred sixty-two-day schedule, instituted in the early 1960s, as a factor in the greater number of injuries in recent times.Read More
I had never heard of Glennon Doyle Melton until the Washington Post
published an article about her, September 8, 2016. Ms. Doyle Melton is attractive and slender, lives in an upper middle class neighborhood, has a husband (although they are now separated), three good-looking children and more-than-adequate finances. She is the author of an extremely successful blog, momastery.com, which gets seven million readers per week
, and two best-selling books, Love Warrior
(Flatiron, 2016) and Carry On, Warrior
(Scribner, 2012).Read More
I learned a very interesting fact recently, one that can give us guidance on how to overcome the modern phenomenon of chronic fatigue: about 70 percent (!) of the body’s energy goes toward digesting our food. So the obvious first step in treating a condition of constant tiredness would be to consume food that is easy to digest.Read More
We were in the local feed store recently and I happened to look at the ingredient list for milk replacer for calves. Imagine my surprise to find “animal fat” listed as the third ingredient!Read More
One of the arguments for vegetarianism holds that killing animals for meat is just like killing human beings—that killing animals is "murder of the innocents."Read More
Kombucha is an artisan product, and like all hand-crafted foods, the best results require patience and time. A good hand-brewed kombucha is like a fine champagne, fizzy with tiny bubbles, a delightful combination of sweet and sour, and even slightly viscous on the tongue.Read More
Chinese medicine considers virility as closely aligned with overall vitality, specifically associated with life or "fire" in the kidney area. The kidney area of course includes the adrenal glands, which produce a variety of hormones that help us deal with stress; the adrenals also provide a backup to the testicles by producing small amounts of testosterone.Read More
U.S. commodity cheese prices are at a five-year low. Read More
Last September, while driving home to our farm in Southern Maryland after a day at the WAPF office, I came over the crest of the highway to a beautiful sight: sorghum!Read More
I had to laugh when I read an article in in the Washington Post, "D.C.'s mighty mouse is almost impossible to kick out of office." At home you can do what you like about mice, but in the office "there are widely different views on food handling and cleanliness, and then a lot of finger pointing when the rodents come sniffing for crumbs. Further, staffers who are terrified of mice often clash with those who want to protect them."Read More
In 2003, Mary Enig and I wrote an article on "energy" bars
in which we called out all the so-called "natural" ingredients in these so-called healthy bars—which are actually candy bars made with waste products. Here's what was available at the time—13 years ago:Read More
Twenty years ago, no one had heard about omega-3s—we may have thought they were a type of car or a variety of Greek column. Now omega-3 (omega-3 fatty acids, that is) is a household word, considered good little guys that we can't get enough of. As usual, however, the truth is more nuanced.Read More
Friday April 1 was my husband’s ninetieth birthday, and among the many cards he received was one from our insurance agent, "In the year you were born. . ., " containing a chart of prices now and then.Read More
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