Nutritional supplements

This is our tag cloud

I just picked up their new book, _Eat Fat Lose Fat_ and I’m afraid I’malready disappointed. It does look like it has a lot of interestinginformation, including abundant coconut-based recipes, but the very firstpage contains what can at best be charitably considered an incompletestatement.

I think most people know that 97 million people amount to rather less than64% of the American populace. Presumably, the statement refers to somesub-set of Americans (non-senior adults, maybe?) but I don’t have time todo the research to find out. The problem is that this is going to raisered flags for skeptical readers. How am I supposed to recommend this bookto low-fat orthodoxy types when they’re just going to dismiss it out ofhand after reading the very first page?

Then, just moments later, there’s this gem.

My problem with the take-home message here is twofold. First, it impliesthat while overeating pizza, soda and commercial ice cream is a problem,if you could somehow just restrain yourself to “normal” or “acceptable”portions (presumably by eating good fats the rest of the time) they’d beperfectly OK. And second, if the problem with supermarket ice cream is justthat if often contains gums, additives and vegetable oils, the solution ischild’s play — ice cream brands which don’t have these ingredients arereadily available in those very same supermarkets. (Most or all flavorsof Haagen-Daaz and Ben & Jerry’s, for example, are made without gums,vegetable oils or other additives.) The strong suggestion of this passageis that sugar is not a problem. I much prefer the Atkins message inthis department, though of course his doctrine was always incomplete andthen near the end of his life he became seriously corrupted.

My question is this: are they crazy? Low-carbing certainly isn’t necessaryfor everyone (for that matter, not everyone gets fat eating modern foods)but even the people who don’t need to reduce [tag]carbs[/tag] per se should avoidrefined sugars and starches. Even rapadura is at best a compromise food(and that’s being optimistic) except presumably when used as fermentationstarter.

But it gets worse. The recipe section is riddled with bread crumbs,unbleached white flour, sugar, corn, rice noodles, and other suchingredients. I’d venture to guess that the vast majority of overweightpeople simply shouldn’t eat such things ever, period, end of story, even ifthey’re able to tolerate a respectable amount of healthier carbs.

I can only conclude that their positive focus on good fat (and perhapstheir own metabolic blessings which keep them from having weight problemsthemselves) have blinded them to the sound science that supportslow-carbing and opposes the sort of refined and otherwise concentratedcarbs they at least implicitly support in this book. I’m certainly goingto read further, and a cursory examination of the recipe section suggeststhat there might be enough adaptable recipes to make the book at leastsomewhat useable, but so far, I’m grievously disappointed.

Sally Fallon & Mary Enig have brought up old-fashioned cookbooks intheir articles, often describing how we Westerners have changed oureaten habits over the years. This subject fascinates me since 1) I loveold books in general as they open a window on the past in waysunattainable from modern reports, and 2) there is so much wisdom inviewing the recipes of the day and contrasting them with modern ones.Unfortunately, I haven’t any REALLY old books yet in the arena ofcookery, mostly they span the ’50s and ’60s.

I have a 1950 Monticello Cookbook which has wine and other fermentationrecipes and tid bits from Virginia’s distant past. Sea food, cream,organs, and sauces figure prominently in this book. I uploaded a recipefrom it, and one from Joseph Matthews Winery in Napa.

Most telling are the two editions I possess of the New York TimesCookbook - the 1961 and 1990. In just 29 years, the low fat,politically correct ideas are brought to the forefront. But it reallyis not so much substance as it is presentation. One way this is done isthat poultry and fish are listed before red meats in the later edition,and way more carb foods have their own sections; whereas the ‘61 copyhas beef, lamb and pork listed first in a separate “Meats” section andthe few carb foods are lumped in with Eggs, Cheese, Rice and Pasta”dishes. Just flipping through appetizers in each book reveals meat andfat laden foods in the old copy, with olives and sandwiches prevailingin the new one. To their credit, most recipes are repeated exactly.But only the 1961 book has pictures
So, does anyone else here revel in old books and recipes?

Just in case anyone’s interested!A member of our local Weston Price group works for Donna Gates (BodyEcology diet). I asked her the question about where Donna got herinformation on cellulite and raw butter. Below is the reply she sentme. Sounds like it orginally came from Aajonus and there are notreferences since he’s not big on that.

“I am not sure where she exactly learned it from. Iknow that Aajonus Vonderplanitz, one of the leaders ofthe [tag]raw diet[/tag] movement, says the same thing. I thinkthat he recommends a tablespoon of raw butter and atablespoon of [tag]raw honey[/tag] twice a day to help cellulite. I am not sure on the exact amount since it has been awhile from when I read that. We have many people calland email us saying that their muscles have becometoner and that their cellulite is disappearing becauseof the butter. Butter contains CLA, which a lot ofweight loss pills contain to burn fat. AajonusVonderplanitz has written several books. One is ‘TheRecipe For Living Without Disease’ and another is ‘WeWant to Live’. You may be able to find some moreinformation in one of them.”

Anyone know anything about this? I couldn’t glean anything from thereviews on Amazon, and the excerpts provided didn’t reveal anything reallyrelevant. It seems like it might be a better version of _The MetabolicTyping Diet_ (and without the hard sell) but I wasn’t able to find out itsattitude on fat, for example. (Amazon’s sample pages seemed to be messed up.)

What’s the difference between the 1st edition [tag]NT[/tag] cookbook and the2nd edition NT cookbook? I’m trying to decide if it would be worththe money to buy the second edition when I already have the firstedition. Do you think it would be worth it?

been lurking awhile, and want to get Sally’s [tag]NT[/tag] book, butI’m confused. Looking it up on the net, there seems to be one bookby Sally alone, one with one other person, (two different names) andone with three other people. Is there a difference, and if so, whichis the best? I know there are two different publication dates, so Iam totally confused.

How do i make my own sausage?

im very keen to make a nice thick authentic fatty [tag]sausage[/tag] that isnt full apreservatives n stuff.

by Ann Louise GittlemanEat Fat, Lose Weight: How The Right Fats Can Make You Thin For Lifehttp://tinyurl.com/67o9g

Has anyone read this one and care to give a minor review? I am lookingfor a good book to recommend. I was going to give Mary Enig’s latest,but the reviews here have given me pause.

Best,

Heather

I just attended Sandor Katz’s Wild Feremntation lecture and it wasjust great. He’s quite energitic and passionate about all thelittle “buggers”.He said he’s headed out west in a week or so. I would highlyrecommend attending if you have the chance or e-mailing him to seeif he can do a demo in your area. He’s very committed to spreadingthe word about [tag]fermented foods[/tag] so would probably work in your areaif he can.I believe he said he’s going to New Mexico and Az., then SanFransico and Seattle.