Nourishing traditions

'Technology is a generous benefactor. To those who have wisely used his gifts he has bestowed freedom from drudgery; freedom to travel; freedom from discomforts of cold, heat and dirt; and freedom from ignorance, boredom and oppression. But father technology has not brought us freedom from disease. Chronic illness in industrialised nations has reached epic proportions because we have been dazzled by his stepchildren - fast foods, fractioned foods, ersatz foods - all the bright baubles that fill up the shelves at our grocery stores, convenience markets, vending machines and even health food stores.'
- Sally Fallon, nourishing traditions

After both watching 'Food inc' last week, my sister and I were struck by the phrase 'you cast your vote three times a day' in relation to our meals. Their stance was that big companies like Walmart only purchase based on demand. When we choose our food we are voting in what they should buy.

Christine argued that she doesn't vote three times a day, but once a week, when she does her grocery shopping.

The packaging is like a well financed political campaign, desperately trying to steal our votes. The reality is that all the good stuff, fresh fruit and veg, unprocessed whole cuts if meat etc, is unpackaged. You can see its good or not, and purchase accordingly.

The processed goods are sealed away from view, with a tempting 'serving suggestion' that has been heavily photoshopped on the front. The beautiful packaging makes us want to spend our money, despite knowing that the fresh, steaming pizza on the front will actually look like a limp, soggy, reheated piece of dough after you've cooked it. No matter how carefully you follow the directions, it will never look like the Michelin star meal displayed on the front.

Nourishing traditions by Sally Fallon is so much more than a cook book. It's a book on nutrition that challenges preconceptions about what is 'healthy' and will help you to make great meals out of the ingredients you purchase once you've torn yourself away from the marketing frenzy of processed goods.

From fermenting to baking, appetisers to desserts, she covers all the bases in an informative way that even the most culinarily challenged person could easily pull off.

I highly recommend this book to...everyone.

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