Friday, June 15, 2007

My Favorite Traditional Foods Books - Cooking & Research

Favorite TF Books - cooking & research
by rstump on Fri May 25, 2007 5:30 pm

My all time fav cookbook is.....

The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods by Shannon Hayes

Wild Fermentation By Sandor Katz (AWESOME recipes)

Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health by Klaus Kaufmann and Annelies Schoneck

Raw: The Uncook Book: New Vegetarian Food for Life by Juliano Brotman - not traditional...but great raw recipes

Dr. Mercola's Total Health Program by Mercola - good cookbook for those who are gluten/grain free and traditional foods

Eat Fat Lose Fat: The Coconut Diet By Fallon & Enig Great coconut recipes & wonderful research instructions. I call this one WAP/NT for dummies. Easily walks you thru a transition into at traditional foods diet....via sources, your kitchen and your cooking.

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon - The basic research and recipes for following a traditional foods diet and specifically the recommendation of the Weston A Price Foundation

Coconut Lover's Cookbook by Bruce Fife - great coconut recipes

Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife

Other Resources

Cholesterol Myths by Uffe Ravnskov, MD, PhD

Nutrition & Physical Degeneration by Dr. Price - The BEST!

The Whole Soy Story: The Dark Side of America's Favorite Health Food By Kaayla T. Daniel, PhD - Isn't it time you learned the truth about soy that scientists know, that you need to know and that the soy industry has tried to supress? The Whole Soy Story presents and interprets the often contradictory evidence on soy and disease to determine what studies are valid, which justify hope, which are mere hype - and why.

The Maker's Diet: The 40-day health experience that will change your life forever by Jordan S. Rubin - The author is a doctor of naturopathic medicine and certified nutritional consultant. His long journey back to health from severe Crohn's disease launched his crusade to help others. He combines biblical wisdom, scientific knowledge, practical solutions, with his own personal life experience to craft a plan for eating. For Rubin, there are two criteria for him to eat a food. Number one, it had to be created by God as a food. Number two, it needs to be consumed in the form that is compatible for the human body—in the form that God created it.

Flouride Deception By Bryson

Untold Story of Milk, The: Green Pastures, Contented Cows and Raw Dairy Foods, by Ron Schmid, ND (very eye opening book about factory farms vs. small dairy farms)

The Milk Book by William Campbell Douglass, MD

Real Food: What we eat and why by Planck

Schwarzbein Principle, The by Diana Schwarzbein, MD, and Nancy Deville (great thyroid info)

Four Fold Path to Healing by Dr. Cowen - wonderful book....great info on diseases & feeding children.

Traditional Foods Are Your Best Medicine by Ron Schmid

The Crazy Makers: How the Food Industry Is Destroying Our Brains and Harming Our Children by Carol N. Simontacchi

Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gloria Gottschall

Holy Cows & Hog Heaven: The Food Buyer's Guide to Farm Friendly Food by Joel Salatin - teaches the consumer about farming, so that both farmer and consumer can partner together to support a healthier food system. This book will teach you what to look for when you buy your food directly from the farmer, as well as what questions to ask the farmer, your grocer, and your government.

Pasture Perfect by Jo Robinson - specifically on why GRASS-FED is SO important for animal products...includes recipes, research and a how to guide on finding your own resources.

Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser. - looks at the fast food industry across the nation, unearthing a trove of fascinating, unsettling truths about how fast-food restaurants have led to the standardization of American culture, widespread obesity, urban sprawl and more.

The Omnivore's Dilemma: A natural history of four meals by Michael Pollan - What should we eat? Anthropologists call this question the omnivore's dilemma. In our past, this often meant distinguishing between which wild plants were safe to eat, and which ones would make us sick or even kill us. While we may want to believe that we have evolved beyond this point, Michael Pollan’s new book shows us that this is not true. As we view the slick displays at our supermarkets and fast food restaurants, we still have to worry about which of these foods might kill us. In addition, our food choices have enormous consequences for the health of the environment as well.

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