This is a book I'm currently reading and trying recipes from (see the pancakes a few posts back). Its pretty radical and different from what is usually taught about nutrition and I'm still forming my opinions about it.
It promotes the use of saturated and animal fats and using full fat dairy products and not the skim versions. It seems to have lots of research evidence to back this up. This is something which is pretty hard to get my head around as generally we are taught to use unsaturated and low cholesterol fats. I'm not entirely sure if I agree with Sally Fallon on this one, although I need to read the book in a little more detail.
She's also pretty big on the concept of soaking your grains before using them. I already do this with my oats (ie soak overnight before cooking) but don't do this for baking etc. The theory behind this seems to be that it makes the grains more readily digestible and therefore we are able to derive more nutrition from them
The concepts in the book I definitely do agree with are the use of whole grains and natural sweeteners instead of refined grains and sugars, trying to avoid excess chemicals and preservatives by cooking from scratch, and the importance of lots of fruits and veges.
Has anyone else read/heard of this book? what did you think?
3 comments:
oooOOOOooooOOOOooo
isn't whole dairy a cuss word these days?
Very interesting, might have to skim it at barnes and noble soon!
I don't Jen - are we talking American dairy or NZ! Ours is a lot richer than American Dairy. Trim milk over here is like whole milk there!
I think the basic premise is that we should be eating things in their natural state, and that may mean with all the fat still attached.. Personally I'm sticking with trim milk, too afraid of weight gain to change, but it makes for an interesting perspective. Actually if you were to religiously follow all the principals in the book you'd probably be very healthy, but I prefer to pick and choose bits I like and discard the rest!
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