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|Introduction to the Authors|
Sally Fallon received a Bachelors Degree in English with honors from Stanford University, and a Masters Degree in English with high honors from UCLA.
Mrs. Fallon is founding president of the Weston A. Price Foundation (westonaprice.org) and editor of the Foundation's quarterly magazine and author of the cook book Nourishing Traditions.
Mrs. Fallon and her collegue, Mary G. Enig, PhD., a world renowed expert on the subject of lipids and human nutrition, draw on a wealth of scientific and anthropoligical findings that include the importance of traditional broths as a source of minerals and as an aid to digestion, made from the bones of chicken, fish, beef and lamb; of proper preparation of grain, nuts and legumes to neutralize enzyme inhibitors and mineral-blocking substances found in all seed foods; and of ancient techniques for food preservation that enhance nutrient content while supplying beneficial digestive flora on a daily basis.
Mrs. Fallon explains the importance of returning to organic farming, pasture-fed livestock and whole traditional foods, properly prepared, if Americans are to regain their health and vitality, and return to an economy based on small scale organic production and food processing that returns added value to the independent farmer, rather than to large scale food procesing conglomerates.