Sally Fallon Morell writes about traditional diets, food preparation and nutrition from the perspective associated with the Weston A. Price Foundation. Nourishing Traditions, written with Mary G. Enig, combines recipes with arguments for foods such as fermented vegetables, stocks, cultured dairy, organ meats and animal fats, while criticising many modern processed foods and mainstream dietary assumptions. The Nourishing Traditions Book of Baby & Child Care and later books extend this framework to pregnancy, infant feeding and family health. Fallon Morell’s writing is practical in its kitchen instructions but also makes broad health and nutrition claims that are disputed and do not always align with mainstream evidence-based guidance. Her books are best placed with traditional-food cookery and alternative nutrition rather than clinical dietetics. Nourishing Traditions is the main entry point for readers interested in fermentation, stocks and traditional-food cooking, but its broader medical and nutrition claims should be checked against current evidence-based guidance. Read more Less
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