In her controversial cookbook Nourishing Traditions, and in numerous articles appearing in holistic publications, nutrition journalist Sally Fallon exposes current establishment low-fat propaganda as a conspiracy to rob Americans of their health and vitality, and to enrich the powerful fabricated food industry, based in large part on refined carbohydrates and vegetable oils derived from corn and soybeans.
Other themes in Nourishing Traditions 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.

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.

As the subtitle indicates, Nourishing Traditions is a cookbook but the recipes are only a part of this book. In the first 62 pages, Fallon and Enig do a great job of debunking many currently ingrained dietary dogmas. The pitfalls of low fat diets, high carbohydrate diets, vegan diets, macrobiotic diets and more are discussed in a concise and convincing manner.
Author  Sally Fallon with Mary G Enig PhD  USA   Revised Second Edition  Paperback 676 pages