Nourishing Traditions by Sally Fallon and Mary G. Enig, Ph.D. is a cookbook that goes beyond providing delicious recipes. It provides the reader with an education on the foundations of nutrition. It also provides a framework to guide the cook reading along the opportunity to make informed choices in food selection and preparation to maximize the nutritional value from foods.
A new point about nutrition to me that I learned from reading this cookbook was that there are no pure forms or starch or protein including the fact that sugar can be found in meat, and not in a Maple Bacon recipe, but a natural state. Lard being an excellent source of Vitamin D was new information to me as it is not a source I see commonly cited. Another concept I learned about nutrition from reading this cookbook is that consuming a lot of protein without adequate fat can result in rapid growth as well as a depletion in reserves of Vitamins A and D.
The cookbook points out the research findings of Dr. Weston A. Price as well as much other research to highlight the issues with the politics behind many current governmental regulations.
I purchased this book well over 5 years ago after learning about it from a trusted source. It was the first source to introduce me to the concept of proper soaking and fermenting food. It also discusses the benefits of drinking raw milk. I grew up drinking raw milk on visits to my grandmother's cousin's dairy farm. It was my favorite childhood place to visit! Drinking the cream that settled to the top of the freshly collected milk was considered a treat and often the source of sibling discord ;)
This book introduced me to the findings of Dr. Weston A. Price and his fascinating findings from his world travels in the early 1900's. I found it to be a hugely helpful resource and continue to recommend it to people since my original purchase.