What should we eat during this time? With Sally Fallon
Sally Fallon Morell, MA is best known as the
author of the best-selling cookbook, Nourishing Traditions®: The Cookbook that
Challenges Politically Correct Nutrition and the Diet Dictocrats. This
well-researched, thought-provoking guide to traditional foods contains a
startling message: animal fats and cholesterol are not villains but vital
factors in the diet, necessary for normal growth, proper function of the brain
and nervous system, protection from disease and optimum energy levels.
The culinary ideas introduced in Nourishing
Traditions® have stimulated the growth of a variety of small businesses
providing traditional nutrient-dense foods including lacto-fermented
condiments, kombucha and other lacto-fermented soft drinks, bone broth and
genuine sourdough bread. Raw milk production is flourishing as are direct
farm-to-consumer buying arrangements. Sally is frequent contributors to
holistic health publications. Her work is widely respected for providing
accurate and understandable explanations of complicated subjects in the field
of nutrition and health. Several articles on the dangers of modern soy products
have generated intense controversy in the health food industry. Her
presentations on Nourishing Traditions Diets and The Oiling of America have
earned highly complimentary reviews throughout the US and overseas.
My website https://drtomcowan.com/podcast/
Apple Podcasts https://podcasts.apple.com/us/....podcast/conversation
I've always had a hi meat diet with very few visits to a doctor, like count on one hand few. I'm also a smoker since 15 yrs old and a social drinker. I'm 57.
I make up the "snake juice" electrolyte drink as seen on YT- 1 litre of water with 1/2 tps Potassium chloride ("lo-salt"), 1/2 tsp Bicarbonate of soda, 1/4 tsp Himalayan Pink salt, 1/4 tsp of Magnesium Sulphate (Epsom salt)....halve or double quantities to make 500ml or 2 litres etc.... (beware the Epsoms they can have a laxative effect, but suppose it's a handy thing to have in case you get bunged up lol)
Lambs liver....fried at a low heat in butter, eating 100g(4oz) 3 times a week spaced..... apparently they designed the "multivitamin" on the breakdown of liver...!
Interesting, I eat all those things bar kidney but I thought it was because I'm poor and cannot afford processed foods like 'ready meals' take-away's or going to restaurants. An former school friend of mine is a small organic farmer and has a butcher shop