Sally Fallon Morell has written a new book, Nourishing Fats: Why We Need Animal Fats for Health and Happiness, that will be released January 31, 2017. I feel blessed to have received an advanced copy several weeks ago … and offered 5 copies to giveaway to our community members! This book is, in my opinion, an invaluable, comprehensive resource that covers the scientific research on nourishing fats in great detail. I think the book proves that animal fats are not the villains they’ve been portrayed to be, but rather protective against disease and inflammation, and supportive to cell function and hormone production. Animal fats help our bodies make feel-good chemicals. I personally felt deprived during the years I thought I was healthier eating boneless, skinless chicken breast. I am so much happier eating chicken with the skin, full fat dairy and very little lean meat. I am also much healthier as is evidenced by lab work and my sense of well-being.
I must say that when I was first introduced to Sally’s bestselling book Nourishing Traditions in 2004, I was so relieved to learn that grass-fed raw or cultured butter was actually recommended! I had been eating imitation butter made from soy and other vegetable oils, as well as margarine for years. Sigh. Traditional fats have had a profound grounding effect on me physically and emotionally, along with animal foods in general. In Nourishing Fats, Sally refers to butter as the queen of fats, and I always ensure I have an extra package on hand at all times, finding that virtually everything is better with butter. Beyond butter, the book includes an overview on cream, lard, bacon and bacon fat, duck and goose fat, tallow, egg yolks, cheese, liver, bone marrow, gizzards and cod liver oil/skate liver oil.
Children Need Animal Fats
Of particular interest to our community is Chapter 8: Remember the Little Ones: Why Children Need Animal Fats. I am going to highlight some of what I read from this chapter that I hope may interest you:
Vitamin A
Dr. Weston A. Price noted that vitamin A, along with other fat soluble vitamins is critical for normal facial development, wide features, high cheekbones and large dental palates ensuring straight and even teeth. We don’t know the exact figures of vitamin A content of the preconception and pregnancy diets used by the groups that Price studied, but they were certainly higher than the Recommended Daily Allowance, or RDA given by in the United States: 2,600 IU per day. The groups Dr. Price observed prized organ meats, especially liver and included them in their diet on a regular basis. One serving of liver contains over 32,000 IU of vitamin A.
Reproduction
Sally often asks her audiences “How are animal fats like sex?” The answer is that they are both needed for reproduction, and for that reason we have very strong instincts to indulge in both.
Infertility
Jorge E. Chavarro of the Harvard School of Public Health in Boston discovered that women who ate two or more servings of low-fat dairy foods per day, particularly skim milk and yogurt, increased their risk of ovulation-related infertility by more than 85 percent compared with women who ate less than one serving of low-fat dairy food per week.
Full Fat Cheese
Researchers have found that babies born to women who consume full-fat cheese during pregnancy are likely to have better dental health than babies born to non-cheese consumers.
Low-Fat Vegetarianism
Researchers in Kenya have published findings that should give pause to those promoting low-fat vegetarianism in children. The study looked at four groups of children. One group received a plant-based stew with added meat, one group got stew without meat plus whole milk, one group got the stew with added oil, and the fourth group served as a control. Students got the special meals for five consecutive terms. Those getting the stew plus meat showed significantly greater improvements in test scores than those in all the other groups, while those getting the stew plus milk out-performed those getting the stew with oil and the control group. The researchers credited increased folate, iron, vitamin B12, zinc, and riboflavin as nutrients that contributed to better cognitive function, but the saturated fats in the meat and whole milk certainly played an important role.
Decline in Childhood Illnesses
In 1938 Nobel Prize-winning nutritionist Sir John Boyd Orr and others in the British Medical Association recommended that the British people drink 80 percent more whole milk and eat 55 percent more eggs, 40 percent more butter and 30 percent more meat. The government introduced free full-fat milk at schools and later worked to provide eggs to all. As a consequence, child deaths from diphtheria, measles, scarlet fever and whopping cough fell dramatically- well before widespread vaccination. Rickets also declined precipitously. Other factors helped, but more important factor was the better nutrition that gave children a higher resistance to disease and infection.
Let us take a look at the rest of the chapters! I assure you that if you already have Nourishing Traditions, this new book will not be redundant! Sally provided this following summary:
Table of Contents
Chapter 1
The Greatest Villains: An outline of the campaign to demonize butter and lard while promoting industrial fats and oils as free of cholesterol and saturated fat. This pernicious marketing effort, ongoing since 1913, has relied on flimsy evidence to turn Americans away from nutrient-dense animal fats, in the teeth of mounting evidence that the science supporting these claims is shaky to nonexistent.
Chapter 2
A Short Lesson in the Biochemistry of Fat: Saturated, monounsaturated, polyunsaturated? Omega-3, omega-6, omega-9. Fatty acid, triglycerides, cholesterol? What do all these terms mean? The chemistry of fats is actually not that difficult, and this chapter gives you all the information you need.
Chapter 3
Not Guilty as Charged: Animal fats get the blame for everything from cancer to ingrown toe nails—and none of these accusations is true! The science shows that saturated animal fats actually protect us from chronic disease, including heart disease, cancer, high blood pressure, kidney disease, Alzheimer’s and even weight gain.
Chapter 4
The Many Roles of Saturated Fat: We need saturated fat for the brain, the heart, the kidneys and the lungs, for hormone production and for protection against inflammation—in fact for every cell to work properly. Our bodies can’t function without saturated fat!
Chapter 5
AA and DHA: We get these important fatty acids, which support everything from brain function to gut integrity to healthy skin, exclusively from animal fats.
Chapter 6
Remember the Activators! Critical vitamins A, D and K2 occur uniquely in animal fats—and westerners are woefully deficient in these nutrients. A, D and K2 support everything from proper vision to growth to fertility. Vitamin K2 is essential for wide, attractive facial development and naturally straight teeth in children—we owe a great debt to Chris Masterjohn for figuring out that Dr. Price’s X Factor is actually vitamin K2, and for finding all the research on this important vitamin.
Chapter 7
The Rancid and the Trans: With the revelation that trans fats are bad—bad at any level in the diet—food manufacturers and consumers are using more liquid vegetable oils—but these carry the problem of rancidity. Rancid liquid oils cause uncontrolled reactions on the cellular level; trans fats inhibit reactions. The result of the Standard American Diet containing industrially processed fats and oils is biochemical chaos.
Chapter 8
Remember the Little Ones: Children need animal fats for normal growth and the development of their brains. But at the two-year checkup, doctors warn moms not to give saturated fats to their toddlers, and whole milk is forbidden in school lunches—despite consistent science showing that children on low-fat diets are more likely to suffer from allergies, asthma, learning disorders and obesity. We are literally starving our children in the name of phony science.
Chapter 9
Animal Fats for the Mind: The key components of animal fats—stearic acid, arachidonic acid, cholesterol, and vitamins A, D and K2–are critical for neurological function and for supporting our emotional biochemistry as well. The receptors for serotonin, the body’s feel-good chemical, can’t work without cholesterol, and vitamin A helps us focus on completing tasks. It’s hard to be happy without plenty of animal fats in the diets.
Chapter 10
Why Butter is Better: The queen of fats, butter is loaded with nutrients the body needs to be healthy and happy. Starve yourself of butter during the day and you’ll crave ice cream when nighttime rolls around. Modern processing technologies cannot come close to providing in spreads and margarines the range of vitamins and lipid components present in butter, Nature’s fat for optimal growth and development.
Recipes
The book contains over 40 recipes including some of these new ones:
Breakfast Casserole with eggs, cheese and sausage
Steak Tartare with Bacon Butter
Cheddar Cheese Spread with port wine
Endive Leaves Stuffed with Bleu Cheese
Caviar Canapes
Cream of Veal Soup
Potato Wedges in Duck Fat
Pulled Pork
Fried Chicken
Pork and Liver Terrine
Almond Spice Cookies
I publish the following with permission:
Better than Mayo
This is so much easier to make than mayonnaise–and more nutritionist as well. Makes 1 ½ cups.
½ cup creme fraiche
2 pastured egg yolks
1 tablespoon of extra virgin olive oil
1 tablespoon of fresh lemon juice
sea salt and freshly ground pepper to taste
Place all the ingredients into a bowl and whisk together well until thoroughly combined. Use immediately or transfer to a jar or refrigerate. Note that Sally told me by phone that this won’t get hard, however it can be used for chicken salad or sandwhiches.
Cheddar Cheese Spread
1 pound of aged Cheddar cheese, grated
¼ cup butter, softened
¼ cup cup port wine
¾ cup creme fraiche
½ teaspoon cayenne pepper
½ teaspoon fish sauce – preferably Red Boat brand
crackers of sourdough baguette, for serving
Combine all ingredients in a food processor until smooth. Transfer to a ramekin or a small soufflé dish. Serve at room temperature with crackers or toasted slices of sourdough baguette.
Pre-Sale Incentive
1. Use this link to purchase Nourishing Fats from Amazon no later than January 30, 2017.
2. Forward your Amazon receipt to info@nourishingourchildren.org.
3. You will be entered to receive a bound, paper copy of any of New Trends book of your choice, complimentary. Five pre-sale respondents in the United States will be chosen after January 31, 2017 and notified via email.
Giveaway
Sally Fallon Morell has generously offered us 5 paperback Nourishing Fats books for me to give away within the United States complimentary. Please enter before January 27, 2017 at 6:00 pm Pacfic. Follow these instuctions:
1. Answer any or all of the following questions in the comments below with at least 5 sentences to qualify.
2. Be sure to include the title of the book Nourishing Fats in your response.
Results: The following individual’s qualifying responses were randomly chosen, and have been notified: Sue H., Patrick, Cherie A Shetler, Daniella Moritz and Rebecca G.
Nourishing Our Children 
151 Responses to Nourishing Fats: Why We Need Animal Fats for Health and Happiness
Although we had been eating traditional foods per WAPF recommendations for many years, we were not eating enough nourishing fats. To be clear, we were definitely eating more that we were before, but since we needed extra healing, we needed to incorporate more nourishing fats into our diets. When we did this, my husband and son experienced so many healing benefits. Fat is where it’s at.
When I went pale I for health reason that’s when I realized how important fat was. Although I’m not paleo anymore (fell of the wagon pregnant) my family is always eating fats especially animal fat. We typically use butter, ghee or bacon fat as our go to because I’ve tried tallow but find the texture off putting. Animal fat ensure we fill full and satisfied, less mood swings and good energy. Every time I say to my coworkers aninal fat is good, do your research no one believe me!
My experience with nourishing fats was enhanced by Nourishing Traditions, but early on I intuitively seemed to know. When I was young , I loved me full fat milk, the skin off of chicken, and the fat on pork chops. My fav is chicken skins. I would like “Nourishing Fats” b/c I always enjoy the knowledge on traditional people’s wisdom and awareness about what is good for them before science existed. And more great food for thought on fats.
Literally a few hours ago someone asked me how I stay so fit and healthy and I said “It’s because I eat so much meat!” We need animal fats! My ancestors Survived and Thrived on Nourishing Fats and eating meat. Grass-fed beef tallow is one of my favorite traditional animal fats. I feel so well eating Nourishing Fats. I love to read and learn and this book can be a great teacher!
What is your own experience of nourishing fats? I am a chef and filmmaker/teacher, LOVE nourishing FATS. What is your favorite traditional fat? Grassfed butter and lard…. Why do you have an interest in this book? I have Nourishing Traditions and Nourishing Broth and love Sally Fallon’s work.
It’s too difficult to pick one favorite traditional fat, but one of the Nourishing Fats I eat every day is homemade butter made from raw milk cream from grass fed cows and/or goats. I remember going “out to eat” with my parents as a child and eating the pats of butter that came in the bread basket sans the bread while waiting for the entrees to arrive! I can only think I must have instinctively known this fat was good for me and my body craved it. Nowadays I don’t go “out to eat” anymore. Instead you can find me milking my own dairy goats at my farm “Endless Winter Farm” and also helping milk the cows at Paradise Springs Farm in Victor, Idaho. I’ve got the best of both worlds with raw goat milk and cheese and raw cow milk and cheese. Life couldn’t be better and more fulfilling!
I am super excited about the book Nourishing Fats, as I am new to seeing fats in such a loving way and am excited to learn more. I love grass-fed butter and put it in everything. I have been really enjoying some bone broth recipes. As a breastfeeding mama with a vegetarian husband, I think this book would be a lovely read for our family.
I am super excited about the book Nourishing Fats, as I am new to seeing fats in such a loving way and am excited to learn more. I love grass-fed butter and put it in everything. I have been really enjoying some bone broth recipes. As a breastfeeding mama with a vegetarian husband, I think this book would be a lovely read for our family. This book seems like a great tool for me to discuss our food choices with my husband.
We’ve enjoyed making our own tallow and butter before. It was so easy! I am interested in reading this book Nourishing Fats to learn more about animal fats. I’m also excited to try some new recipes. I enjoy anything written by Sally.
I find that healthy fats keep me full longer. My favorite fat is coconut oil. I use coconut oil, butter, and heavy cream in my coffee! It’s so sad to see low-fat or fat-free items pushed on the unsuspecting consumers, especially since the products are usually loaded with sugar to compensate for lack of taste. I’d love to win the Nourishing Fats book!
My teeth were chipping on simply pieces of rice. In one month, three different teeth broke. I noticed that many of my tooth tips, were translucent. Panic internet research followed. I needed calcium at least, so one of the many things I tried was raw milk. I hadn’t had a glass of milk in at least 50 years. I bought a quart of raw milk, poured it into a glass, and wrenched. After half the glass, my childhood flashed before my eyes. I have never had a feeling like this in my body before, it felt so darn happy to get the milk, not only the vitamin D of the raw milk, but the fats of the raw milk. I finished the quart and immediately went back to the store for a gallon. I could of sat there and drank the entire gallon in the parking lot. I use real grass feed butter again and always have a glass of raw milk with meals. It has changed everything.
I stress raw milk. All the other kinds, fat-reduced, low-fat, non-fat are all bad for you. This “non-dairy” diet propaganda going around these past twenty plus years Is horribly wrong for us at the enrichment of “the others.”
Have you seen a difference in your teeth, Steve?
XMy grandmother Nanny Fran was an amazing cook from Poland/Germany who cooked and baked for us every single day of her life. At one point in the early 80’s, my Dad, who is a medical doctor, banned her from using butter and full fat milk and cream: she was to use margarine and fat free milk for our family’s health. The loss was (sorry for the pun) palpable. Why did we all crave something so ‘bad’ for us? This book Nourishing Fats probably explains why and why it’s healthy and healing to eat these high quality fats. I look forward to reading it!!
Excited that Nourishing Fats book is coming out. My wife is a holistic nutritional therapist and she always recommends people to consume fats from healthy animals. Our favorite nourishing fat is butter or ghee but any animal meat with lots of fat around it is great!
I would love to win a copy of Nourishing Fats! My favorite nourishing fats are butter and raw milk ( the cream that rises to the top is my fav). I am a farmer and I try to educate my customers as much as possible. I have started a “lending library” that has nourishing traditions and many other nutritional books in it. This would be great to add to the collection to help educate others. (and I would love to read it as well)
My teeth were chipping on simply pieces of rice. In one month, three different teeth broke. I noticed that many of my tooth tips, were translucent. Panic internet research followed. I needed calcium at least, so one of the many things I tried was raw milk. I hadn’t had a glass of milk in at least 50 years. I bought a quart of raw milk, poured it into a glass, and wrenched. After half the glass, my childhood flashed before my eyes. I have never had a great feeling like this in my body before, it felt so darn happy to get the milk, not only the vitamin D of the raw milk, but the fats of the raw milk. I finished the quart and immediately went back to the store for a gallon. I could of sat there and drank the entire gallon in the parking lot. I use real grass feed butter again and always have a glass of raw milk with meals. It has changed everything.
I stress raw milk. All the other kinds, fat-reduced, low-fat, non-fat are all bad for you. This “non-dairy” diet propaganda going around these past twenty plus years Is horribly wrong for us at the enrichment of “the others.”
Pick up a gallon of raw milk and a copy of this book, “Nourishing Fats: Why We Need Animal Fats for Health and Happiness,” and you will discover what it took me 50 years to re-learn, the wonderful world of animal fat.
Our lives changed when Nourishing Traditions came into our lives. My parents for a time had bought the ‘butter is bad, margarine is good’ lie. As a consequence I had dry skin, acne, joint pain and more. Since Nourishing Traditions, pastured lard and butter have become favorite animal fats. Our children regularly eat a spoonful of lard or pat of butter plain! Wonderful that Nourishing Fats is being published for a world that still believes the lie that highly processed, poor nutrient, cancer-causing vegetable oils are better!
I love Nourishing Traditions and recommend it often to my patients who are looking to restore health through food. Fat is a constant topic in my office. I’m still trying to get people to realize the importance of healthy fat in the diet. So many people still believe fat is unhealthy and that eating fat makes you fat. I can’t wait to see what Sally has to say in Nourishing Fats
I feel better eating fats and proteins, I grew up with little of either. Most of the bitterest, unhealthy, unhappy people I know pride themselves in not eating fats. What little they might eat are unhealthy fats that are approved by the fda or other government agencies who think they know best but are misled by their allegience to the companies dictating their policies. People have thrived on natural fats, animal or otherwise for all of history until the last few decades. I look forward to reading Nourishing Fats. I know it will be a well thought out collection of intelligent content.
My favorite fat of all is by far clarified butter, or ghee. I buy a case of butter every other week, making a jar of ghee every other day or so. I literally slather it on everything. I have had terrible gut issues for many years and have had a very restrictive diet as a result. My one consolation in all the deprivation was that I allowed no restriction whatsoever on ghee, and it makes everything I eat delicious, indulgent and satisfying. A truly healing, nourishing and mouthwatering food. Nourishing Fats would be delightful to read and to clarify (excuse the pun) all the health benefits. Thank you.
A few years ago I went to the doctor and she ran the usual cholesterol tests. She scolded me about my high cholesterol, and told me to go on a low fat diet. Because I was familiar with the Weston A. Price Foundation, I knew that fat was not the problem. Instead of taking her advice, I began eating healthier fats, like more butter, which is my favorite. Eating this way actually improved my cholesterol ratios. Even though my numbers were in good ranges she still told me that I’d drop dead of a heart attack from eating fat.
I would love to win the book, Nourishing Fats, so I’d have the information that I need to keep eating healthy, and maybe even show my doctor.
When I was an infant a pediatrician advised my mother to put me on skimmed milk as I was a very robust baby. My mother complied and I believe my being overweight resulted from this. During my whole life I was never able to get enough to eat and I was never satisfied until I could not eat another bite. Then I heard about the Weston A. Price Foundation. I read Eat Fat, Lose Fat and realized I need more fat in my life. I upped my fat intake and lost 50 pounds. I am still overweight and still struggle with eating too many carbs, especially sugar, but when o get enough fat in my diet my food cravings are much reduced.
My favorite fat is sour cream. I put it in salad dressings and in soups.
I’d like this book because I’m still trying to put my life in perspective. I’d like to learn more about fats and how they work so well to reduce my food cravings.
I came across Nourishing Traditions and the Weston A Price foundation when I was planning for my second child. My first had dental decay by the age of one and I wanted to prepare my body this time around! I have learned so much, and our diets have changed drastically. I make sauerkraut, kefir, and pickles, I soak my grains, cook everything in broth and butter. I have chickens that free range and I grow veggies in the summer. And I eat the fat! I used to trim it all away, even went as far as to rinse my cooked ground beef with hot water. Now I eat it and its amazing. I would love to win a copy of this book, I truly look forward to learning more from the people who have educated me so much already. I still have a lot of healing to do and I’m sure the information in this book will guide me.
My favorite fat is ghee and coconut oil. It helps our moods and my blood sugar. My family is new to this lifestyle we are trying to heal my 2 children and myself, my husband is doing it with us. I feel like we need all this knowledge because our conventional doctors aren’t helpful at all. This would be a wonderful learning tool for us.
I remember watching my great grandmother, grandmother, and mom cooking and they always used plenty of healthy lard and butter. I have always cooked with them as well, but after reading Nourishing Traditions, I eliminated canola oil and upped our healthy fat consumption. We have all experienced better digestion, skin and hair, and more energy. My youngest son is in the process of losing baby teeth and over the last year I have seen the spacing in his teeth change so there’s more room for adult teeth. I will be purchasing Nourishing Fats to add to my traditional cookbook collection!
Meals in my childhood home were prepared with love, but also with canned cream of mushroom soup and sugary teriyaki sauces. When I went to college, I decided to eat “healthy” food and ended up surviving on granola, fat free yogurt, and salad with small amounts of light dressing. After my 22nd birthday and 7th root canal, I moved to the Amazon region of northern Brazil and was introduced to real nourishment through liver, pastured eggs, wild honey, and butter in everyday foods. I was in love. I ate fat everyday and was amazed that I did not gain weight, I felt significantly stronger, and my skin felt youthful and more radiant. Upon returning to the U.S., I actively sought out traditional wisdom in food and found the Weston A. Price Foundation. I am eternally grateful for the health benefits I and my family have gained as a result, and I am interested in the book “Nourishing Fats” because I want to teach my son all I can about real healthy eating and learn more about my personal favorite super food: butter!
It’s too hard to state a favorite fat because there are so many but I’m going to choose butter. Growing up with a Mom who said “The only reason bread was invented was to put butter on it” I’m honoring her by my choice. I grew up eating all kinds of real food that included fats of all kinds. However, somewhere later in life I became a vegetarian, this lasted for almost 2 decades. As my health started to deteriorate and joint pain became quite unmanageable and no resolutions from doctors, a friend suggested “What about your diet?” Thus, came the transformation into looking at food for real nourishment, The Weston A Price Foundation and the work of Gary Taubes were transformational in my regaining health and discovering the incredible vitalness of animal fats and all aspects of Nourishing Traditions.
During my young adult years I was afraid of fat. Much of what was being publicized was how fat, especially saturated, would cause unhealthy weight gain and sabatage your health through high cholesterol. When my son struggled with some of the proteins coming through my breastmilk, I wanted to understand food better. By the grace of God I stumbled across information regarding raw milk. Now that I have learned so much about a traditional diet and have embraced many Nourishing Fats in our home, I do believe we are better for it. I love using ghee made from the butter cream of grass fed cows. It has the best balance of creamy, sweet, and satisfying. I can’t imagine going back to not consuming animal fats. I sense that my body is stronger with those nutrients.
My go to is bacon fat, but I pretty much utilize all of my left over fats. Nothing tastes better than lovely new potatoes and onions browned in bacon fat. So delicious and satiating. I would love to add this book to my library of traditional cookery books, as I feel eating well is crucial to living well. My families diet is my number one priority.
I’ve long believed in full fat products instead of chemical concoctions. The only time I’ve bought fake butter is when I had to be non-dairy for a time period. I love full fat dairy, especially butter. I’ve even walked in on my son just eating a stick of it! The reason I’d love this book is that besides butter, and other full fat “easy” dairy like cheese or cream, I have a hard time working healthy fats into our diet. I know Sally’s books are so informational I’m sure it will recipes but also great advice and facts for the non-butter believers.
I am interested in Nourishing Fats for my growing family of soon-to-be seven. After 8 years as a vegan and 15 total as a vegetarian, I am trying to rebuild my body. My gut has greatly suffered from extensive antibiotics as a child and my my long term meat free lifestyle. I am so glad to have discovered the truth about my diet so I could begin recovery. I am looking forward to seeing the healing in myself and my children from a more traditional diet.
My own personal experience with the wonderful benefits of Nourishing Fats has to do with fertility. My wife and I tried to get pregnant naturally for about 2 years when we decided to speak to a fertility doctor where they recommended rounds of IUI (along with prescribing my wife a variety of medication to help her ovulate and other things I’m not 100% sure of). We did this for 6 rounds over the course of 2 years and had 3 miscarriages. We finally decided it just wasn’t in the cards for us to have children. Even though I had purchased “Nourishing Traditions” about 6 years ago and was following the recommendations, my wife wasn’t “buying” into it. It wasn’t till about 1 year ago when I purchased “Nourishing Traditions for Baby and Child Care” and started to share all the information I was reading. She agreed to give it a go, what else did we have to loose? Now, we can’t be positive that the major change in her diet, starting taking Butter Oil / Fermented Cod Liver Oil Blend, or anything other than an act of a higher power was the cause, but in September of 2016 she got pregnant and today (1/20/2017) we are 22 weeks with a healthy baby girl is growing inside that we are dying to meet. I only wish that I bought this book 4 years ago!
As far as my favorite traditional fat, BACON FAT for sure. I use it to cook everything instead of olive oil or other oils that are used today. It can withstand very high temps and obviously tastes amazing.
I’m interested in this new book “Nourishing Fats” because I have all of the books in this series and have benefited from everyone of them. Something I will pass down to my little girl in the future.
I am chiefly interested in Sally Fallon’s new book Nourishing Fats for continued guidance on raising a healthy child. While living in PA we were fortunate enough to have a local farmer supply our family with raw milk. We also purchased the Nourishing Traditions Cookbook for Children from him. My 2yo loves to help me with the recipes while sneaking globs of butter from pastured cows. I want to be well informed on the science behind the foods i believe in so I can be more confident in my dialogue with friends about the subject.
I am very excited to read Sally Fallons book “Nourishing Fats.” Four years ago my husband (then boyfriend) found out he has a debilitating auto immune disease. After a few medications that only made matters worse, we read about Winston A Price and immediately changed or eating habits. Growing up in a low fat world I couldn’t believe how much nourishing fats we could eat. It changed my life and brought my husband back to full health. Now that I am new mom I would love to learn even more about nourishing fats to help my young daughter eat and live healthy. As for my favorite fat, I must agree that Bacon fat is superior.
What an exciting book! I love the Nourishing Broth book and am looking forward to learning about Nourishing Fats. When I think about Nourishing Fats, I think about my grandparents and butter. They always had butter and always ate real food. Over the past 10 years my family has made huge life style changes that have impacted our lives in positive ways. We eat real food and are blessed to live close to many farms that sell raw milk and raw cheeses. I am so grateful for these books that share knowledge about how to nourish yourself and your family.
What is your own experience of nourishing fats? What is your favorite traditional fat? Why do you have an interest in this book?
A healthy monthly cycle and two beautiful babies are the outcome of my intro to good and plentiful fats. After turning vegetarian in college (and continuing on the low fat bandwagon), I was diagnosed with PCOS and had little chance of conceiving. Needless to say, The Lord was so kind in introducing me to the work of the WAPF and blessing me with a healthy family. Nourishing Fats would be another great addition to my growing library of Sally’s work!
My interest in Nourishing Fats comes partially from my interest in seeing how Sally will continue to upend what we’ve been told was “healthy” for all these years as well as new practical information on how to incorporate more nourishing traditional fats into our diet. I started down the road to a changed lifestyle years ago when I discovered the GAPS protocol, Nourishing Traditions, and the WAPF when I was fed up with years of being on the pharmaceutical train to treat ADHD symptoms. First, I quickly recalled how good a spoon of Cod Liver Oil made me feel in the morning when I took it as a child after taking it up again, next I found myself hooked on raw milk, the gorgeous golden butter I’d dreamed of from visits to Ireland, and the revelation of rich, deep orange egg yolks from healthy pastured hens. Now with a family of three, several years off the pharmaceuticals and overall much greater health for myself and family, it’s tough to pick a favorite fat. Every day starts with raw milk and eggs for all of us, but to pick a favorite I’d have to say it’s the butter for my wife and toddler (it was his entire dinner just the other day) but for myself it’s an old favorite… rendered lamb fat to cook with. How I only wish Cod Liver Oil tasted as heavenly as onions and potatoes cooked in lamb fat…
For the past six years I have been a recovering vegetarian, if it was not for my love of cheese and my husbands sanity I may have gone full vegan.YIKES! It began with pregnancy cravings in 2010, I wanted all the chicken! It has been a slow road, but in 2013 I discovered Weston A. Price, and was fascinated! I was pregnant again and it was time to bring on all the grass fed butter, which is my favorite traditional fat. There was no stopping me, it was bone broth everyday, and I began to eat pork, always meticulously scouted, handled and prepped by my husband, who understood how nuts I had been and how hard it was to return to meat eating. Unfortunately I live in a state that does not sell raw milk and I have never ever tried raw milk! I am still recovering! I have yet to try beef in over 20 years, I have had gelatin, and made foods with beef gelatin, and recently I have told my husband that I MAY be ready for beef, but I bet with this book in hand I will be brave enough to stand up against the brain wash I have endured as an all knowing vegetarian! I am humbled by this knowledge, and I am HUNGRY for more!
I take very seriously the decisions required to effectively nourish my family in a way that not only is evidence based, but also traditional and historically proven to be beneficial. I own Nourishing Traditions and have incorporated many of the principles of soaking, sprouting, and culturing into our diet. I also have Nourishing Broth, which opened my eyes to broader perspective about just how enjoyable and broad broth making can be. But Nourishing Fats, I hope, will round out my collection and knowledge in a way that when we have lipid blood panels done by dr’s and our numbers are ideal, I can be armed with a slew of facts to prove WHY our high traditional fat, raw, full-fat, grassfed dairy diets produce numbers contrary to current medical beliefs, and hopefully open the eyes of some naysaying medical professionals. We already consume about 3 Klbs of grassfed butter or ghee every month as a family. I look forward to learning more kinds of animal fats to consume & how to use them. Thank you for the opportunity to win a copy!
Our experience with nourishing traditional fats? We have a strong, healthy 2 year old who has never been sick and who has a beautiful round face where all his shiny teeth fit in! :-) The secret? He eats at least 3 eggs per day (fried in lovely organic grass fed butter of course, which is our all time favourite fat). Our son inspired us to sharing the knowledge about the importance of nutrition for a healthy life: we own a child-friendly lunchroom in Middelburg, The Netherlands (http://sereniteamiddelburg.nl/) where we serve dishes prepared only with healthy, organic ingredients and where we use animal fats generously! We would love to add “Nourishing Fats” to our bookshelf to spread even more knowledge among our clients.
I have a teething toddler and a 2 week old newborn in my arms. I always thought I was “healthy” until, with my first pregnancy, discovered I had gestational diabetes. Once it wasn’t just my own health at risk I buckled down and started getting serious about my family’s health by introducing Nourishing fats. At the time I had been reading a book “Super Nutrition for Babies.” I found a local farm for raw milk, another farm for pastured lard, and yet another farm for our grass fed meats and cheeses! I discovered WAPF through one of my mom’s friends I had never met before that showed up at my front door with homemade bone broth. Since then our journey has lead to so much healing in our family. I did not have gestational diabetes with my last pregnancy and was able to see a midwife and deliver at a birthing center. I am so thankful for the guidance of Sally Fallon and WAPF as I am constantly researching what’s best for my family.
What is your own experience of nourishing fats? What is your favorite traditional fat? Why do you have an interest in this book?
After reading Nourishing Traditions many years ago, my family and I started eating a lot more nourishing fats, especially grassfed butter, ghee, organic olive oil, and coconut oil as well as cod liver oil and krill oil. We noticed an improvement in many aspects of our health. We had better skin and teeth, stronger immune systems, increased mental clarity. My husband and daughter’s eczema cleared. We hardly get sick and when we do, we recover quickly. We’d love to add Nourishing Fats to our library especially so we can share the knowledge with friends.
I am interested in Nourishing Fats due to my love of nutrition. I have worked with a number of clients who have been surprised when I tell them that fat is an important part of a healthy diet. So many people don’t realize the many roles that fat plays in the body. Being a huge fan of the Weston A. Price Foundation, I can’t wait to see what Sally Fallon Morell has written on the subject. I am hoping this will be a valuable resource as I move forward in my career.
I just started drinking bone broth two weeks ago and have noticed a huge difference in my mental well being. I cannot help but wonder if it is the fat. I am very interested in learning about how healthy fat can be utilized to help the body. I would love to add this book to my book collection for reference, but also so I can share it with family and friends.
Fats have helped me incredibly in my healing journey. About five years ago, I was eating the low-fat American diet and my body was literally killing itself. In order to begin my healing process, I relied on broth and fat to get my body stabilized and healing. Then after brain surgery nourishing fats helped heal my brain from the swelling, and post delivery they helped with healing from birthing and refueled me to be able to keep taking care of my baby immediately following labor.
As for the fats I prefer and use, I keep bacon fat and grass fed local organic butter on hand at all times… but what I really love to cook with is the beef and chicken fat that form after making broth. Best fried eggs you will ever have in your life!
I’ve been researching traditional and sustainable diets for over a decade. While my studies could not be called Scientific they have lead me to one overriding conclusion that the greatest deficite in our modern diet is the lack of sufficient minerals and the quality fats that permit their use by the body. This became very clear as i helped my wife battle cancer. I am well versed in herbs and an avid student of nutrition, but it became clear that my wifes battle was as much a battle of sourcing quality fat as it was about riding her body of tumors. I wish i could say we won. I wish i had had the information and resources to wisely use this most forgotten and villified source of health, but it was not to be. I found that, in practice, finding healthful and nourishing fats of high quality is difficult, especially when your commited to a reasonably local diet. Even finding reliable sources of information about fat has proved challenging. I’ve long seen Sally Fallon Morell as one of the finest sources of reliable information on nutrition. The idea that she has writen a book about the most pivotal and challenging aspect of a healthy diet simply thrills me. While I have relied heavily on quality butter, I look foward to hearing about other, perhaps unknow or overlooked sources of this vital nutrient. I greatly look foward to studying “Nurishing Fats”. I doubt I could find a more important book.
Hello, I am interested in the book, Nourishing Fats, because our son has autism. We are trying to heal his gut, and good fats help with many things in the body. My favorite fats to use are coconut oil, avocado oil, and raw milk butter. I am always looking for new recipes to get the healthy fats into his body. I use Sally’s other book, so I know this new book would be very helpful too. Thanks for the chance to win.
I am more than elated to read this book! I just gave birth four days ago to our very healthy firstborn, Arthur!! My whole pregnancy I drank raw goats milk and really listened to the call of fat. Eating this way has changed my life in more ways than anyone knows. My husband and I are always being complimented on how “you look like you workout all the time!” and although we’re active, we’re certainly not working out all ththe time; we’re enjoying life. I always am promoting animal fat and being happy 😁
I am very interested in learning more about getting more healthy animal fats into our diet. My husband is not entirely convinced yet. I have Sally Fallon’s Nourishing Traditions book and I love reading and learning new and better ways to nourishing my family. I began my research about healing our bodies with animal fats when I noticed my 4 year old daughter had a couple of cavities and I don’t believe in fluoride, etc. I searched online and found Cure Tooth Decay by Ramiel Nagel which led me to Sally Fallon. I am very excited to learn ways to heal my families bodies through nourishment.
I am so excited that this wonderful book Nourishing Fats is out as we as a family are eating traditional fats that have been used for generations in our country such as virgin olive oil and organic lard. We eat only traditional fats and have seen great development of bone and teeth in our child which is now a teen and hasn’t have one cavity. As a very active family it is of outmost importance to include enogh fats and protein as well a fair amount of vegetables in our daily refimen. In these winter days we also use cod liver oil as a good spurce of vitamin a and d. Our dentist is always excited to see us although he doesn’t have a lot to work on but loves to see strong and healthy teeth.
I can’t wait to read Nourishing Fats. We need to add more good fats to our diet to help our two children who have ADHD and to help heal one of their cavities. I have loved the other books and I am looking forward to reading this one.
My husband’s and my experience with nourishing fats dates back to when we were “knee high to grasshoppers”. For breakfast, on school days, our mothers served us big bowls of fresh stove-top slow-cooked oatmeal and topped it with quality butter and, when my mommy had some, she’d top my bowl of oats with fresh cow milk or cream from the farm! And now our favorite traditional fat in our house is BUTTER, especially grass-fed or pure Irish Butter, followed by extra virgin olive oil! I am excited about this book as our family tree now has its first grandbaby bud and the grands and kids and grandkids all want to eat and be healthy!
Back in 1999 Sally Fallon was presenting a workshop on her book, Nourishing Traditions (1999, with Mary G. Enig, Ph.D.) in northern VA and since our son was born a couple of weeks early I could not attend the workshop so my husband and our oldest daughter attended and bought Ms. Fallon’s book for me! This was the best “New Baby” gift ever! I loved the idea that the book was not only full of wonderful recipes but also lots of encyclopedic knowledge on the value of foods and fats, carbs, proteins, milk and milk products, vitamins, minerals, and enzymes, etc. and I loved that it also presented various societies’ traditions and uses of foods through the researcher’s eyes, Dr. Weston Price. Dr. Price was a dentist who observed and studied health and eating habits of traditional societies untouched by civilization who lived on locally grown foods. What discoveries he made! And Sally Fallon weaves these into her book! I soon realized that how my husband’s and my great grandparents and grandparents (Mexican, Spanish, Polish, Irish, German, etc.) farmed, cooked and ate from scratch made so much sense–used clean foods, including good fats and meats and eggs, fruits, and veggies to make beautiful, healthy, and delicious dishes and beverages! We raised our family using Sally Fallon’s first cookbook in our kitchen. To this day, our children’s dentist marvels at their beautiful dentition (we always took our own non-fluoridated toothpaste on dental visits, too, and still do!). And, every visit he compliments them (now ages, 15 -25) and us on their beautiful faces and smiles and excellent dentition! We thank God for our beautiful children and we thank you, Sally, for the best cooking/nutrition/diet book ever. And, we thank God for Sally Fallon’s wisdom and research and gifts of analysis and writing to share her knowledge and insights with so many of us in the world.
And now as my husband and I age, we want to stay healthy and avoid the belly fat that does not need to be there! So I am soooo looking forward to Sally Fallon Morell’s newest cook book to learn as much as we can about food and fats combining for optimal health for Seniors!
I love using butter and lard! They make food taste so much better! I just found out about Weston A. Price Foundation a few months ago and am so excited about the teachings as I already had similar beliefs. I want to provide my kids with the best nutrition, so I look forward to reading Nourishing Fats. I’m excited to learn how to use other fats I haven’t tried before and to learn more about the benefits of traditional fats.
What is your own experience of nourishing fats? I was so happy when I began reading the Nourishing Traditions book, when I could share with my mom that the Weight Watchers teachings of counting calories and buying fat free everything were totally backwards. That the traditional ways of food preparation techniques and food sourcing are much healthier! So I ended up buying her and a few others in my family a copy of the book. What is your favorite traditional fat? I LOVE butter, as well as tallow, and coconut oil. Butter makes everything better! Why do you have an interest in this book? I’m so excited for this book to get more detailed information on each type of fat. I’ve become such an advocate for traditional fats, I’m now even planning on raising grass fed beef on out family farm!
When I first switched from a SAD to a high fat diet (Atkins) 12 years ago I immediately lost about 35lbs and felt so much better. From then on I was sold on fat being a health food! My diet has evolved over the years but my love and acceptance of dietary fat has never wavered. :) I now have 4 beautiful and healthy children who also eat a nourishing high healthy fat diet. I have learned so much from the WAPF and would love a copy of this book to continue my education on this wonderful food group!
Most of my experience with nourishing fats is that of using butter, ghee and raw, fermented CLO. Our youngest was raised on CLO and was grain-free until 14 months!! We’ve never had a happier, healthier AND smarter child!! (He’s the youngest of 5!!)
My husband now makes us ghee and we won’t be buying store bought ghee anymore!!
I was thrilled to learn of the Nourishing Fats book and can’t wait to get my hands on it!!!
My personal experience with traditional fats goes back many years! My daughters, now 21 and 23 yrs old, were weaned from breast milk to raw cows milk. I would make our butter from the extra cream I purchased from the farmer, as she skimmed the milk for some of her customers. We also raise our own chickens for meat and eggs. After roasting a home grown bird I save the fat for cooking, it’s delicious! My favorite traditional fat is butter, it makes everything better. I have Sally’s book ‘Nourishing Traditions’ and I have learned so much from it, I know I could learn so much more from ‘Traditional Fats’ as well. And maybe, armed with this new knowledge, I could convince our parents to give up margarine! Thank you!
I grew up with margarine and low fat milk. Diagnosed with Juvenile RA at 15. I noticed as I slowly changed my diet one ingredient at a time that RA bothered me less and less. Everything tastes better and I am more satiated and healthier than I have ever been. My favorite fat would have to be lard. It makes great biscuits and pie crust, I fry with it, I cook almost everything with it. And when my skin gets dry I rub it on and dry cracked skin vanishes. I would love to see what the research on animal fats is in Sally’s book, _Nourishing Fats_ is as I have so many friends and family members that just don’t believe that fat is one of the main reasons I am healthier at 44 than I was at 15.
My parents come from a culture where everything used to be full fat. We ate lots of cheese, sour cream, butter; drunk lots of milk and kefir, all full fat. Skim milk was used by farmers to fatten pigs. As a child all food we had was full fat as the nature created it. I remember eating chicken broth every Sunday, and my Mom always said that the bigger the circles in the broth, the healthier it is. The circles are made by fat content, so more fat was considered healthier. Years later being already in the US, I remember serving chicken broth for dinner to my friends, one of them cardiologist who said that the broth is so fatty, it’s like eating McDonald’s. I knew it wasn’t true but I didn’t say anything. Years later, he admitted that saturated fats are healthy. Too bad, people don’t listen to the older generation like parents or grandparents bc they know best what’s healthy. Choose your grandparents experience over the TV and others.
Hi, I am seeking a cardiologist who embraces fats. Can you point me in his direction?
In childhood I ate margarine, 2% milk and lean cuts of meat. Believe consuming those affected my attention and concentration abilities. As an adult, I cook with butter, cream, drink whole milk and use whole meats with parts when cooking meals for my family. My attention amd concentration have never been better and my skin & hair are envied by many. As an acupuncturist, I emphasize the importance of good fats and meats in the diet for overall health and wellness. My patients often ask where they can read more about these concepts and I refer them to the Nourishing Traditions Cookbook. Look forward to reading Nourishing Fats and having another referral resource for my patients.
One of the battles in my house growing up was margarine v. Butter. My mom was adamant on real butter. She grew up on a farm. One day I took the time to learn about fake foods and my life was forever changed. I love WP. I routinely make and use bone broth and I use cultured butter and raw milk only. I am raising 3 future wives and I want them to understand the health benefits and how important it is to feed your body for health. This book will be a great addition to my library.
We made the switch to nourishing fats a few years ago and I belive it has helped so much! No stretch marks from pregnancy (42 weeks!), remarkable cholesterol levels, healthier skin, etc. I’d love the new Nourishing Fats book to learn more ways to incorporate these into our diets, especially for my 2 year old! I just know he’s going to be a busy, athletic boy and will need a great foundation. I’d love to also provide more education and recipes to my extended family for their healths.
Since I switched to a high fat, low carb diet about 8 months ago and added in intermittent fasting I have lost 40 lbs. With eating enough healthy fats I have not been hungry when fasting and in general am much more satisfied. I love butter, sour cream, cream cheese, coconut oil, olive oil, and animal fats. Probably my favorite traditional fat is coconut oil. And i would love my own copy for reference and to promote since I am also a health blogger.
I think it’s WONDERFUL Sally has out out a new book specifically highlighting this amazing nutritional source! In a time when more and more people are going vegan, I find it very sad that people are depriving their children of such essential nutrients for their growing brains. Brains grow on fat!! Children need these fats much more than we do. They are our future! I very much appreciate everything i have already learned from Sally and very much look forward to learning even more! Thank you!
I got Nourishing traditions over 10 years ago. I have never succumbed to low fat food for me or my children. I use good butter on everything and good oils. I use butter to bring out the vitamins from my vegetables. I think fat is a very important part of our diets. I make sure to give fresh meat and oils to our dog too! I would love a new book to educate myself more and get great recipes for my family.
My experience of nourishing fats: I was obese at a young age, and my doctor tried to force me on the low fat fad diet of the time. I convinced my mother to permit me to do a high protein diet, on which I lost 90 lbs. My doctor was convinced my high cholesterol would go higher, but it decreased into normal range. I knew from then on fat is good for your body. Now, my favorite fat is coconut oil, but I’m most proud that my children take cod liver oil every night.
I would like to learn more, especially to raise my children on a traditional diet, which is why I would love to have a copy of Nourishing Fats to supplement my knowledge gained from Nourishing Traditions!
I grew up in a traditional american home. My parents were way healthier than others, no sugary cereal, no soda, etc. But we still ate little fat-margarine, 2% milk, some processed, half way homemade foods. It was a better base for me to go off of as an adult than most of todays young adults. My journey started as a young apprentice midwife, learning about nutrition and whole foods, traditional foods. I grew up in a religious denomination where most people shun fats, refuse dairy and meats, and thinks spices and fermented foods are unhealthy (and they all consume massive amounts of soy)-and while my family didnt prescribe to that completely- the barrier , especially in extended family and friends, was real. So small changes , here and there, until my daughters baby teeth started to decay, even with a healthy diet. Then i discovered WAPF, Dr. Prices research, and fell headfirst into the rabbit hole lol. Im now an off grid homesteader in alaska, to pursue this diet in a sustainable affordable way.
I have yo-yo dieted since I came to this country fifteen years ago and started to rapidly gain weight. After many diets and a diagnosis for autoimmune hypothyroidism I found WAPF, Nourishing Traditions and ancestral eating and it just made so much sense! I have since incorporated bacon, lard, tallow, and plenty of eggs to my diet. Specially now that I am pregnant. I am now studying Nutritional therapy to complement my learnings and would love to add Nourishing Fats to my library and knowledge to heal and feel better and give my future son a healthy nutritional foundation.
My staple fat is butter! Whenever kerrygold is on sale, I stock up! I have to work so hard to try to teach my in laws in Mexico to understand when they are at the point of believing lies like veggie oil and canola are good. Yuck! Looking forward to reading Nourishing Fats! Seriously looks like an amazing book!
As a child I took bites out of the butter cubes. Pork fat and shortening were my favorite. I hated 1% milk. Years later my mom discovered Nourishing Traditions while I led a standard American diet. She gave me a copy. I became quickly converted and frustrated. I walk the aisles of my one grocery store and see nothing that matches the ingredients of my wonderful new cook book. My three children walk with me. They want chips and cookies. No. Now, my oldest, who is four, loves his spoonful of cod liver oil, cinnamon tingle. My three year old can’t get enough of cheese. All of them, 15 month old included, regularly take bites out of the butter cube.
I need to know more, for them.
My favorite traditional fat is BUTTER! mmmmm. I use it every day in cooking for my family! I love the flavor as well as the benefits. I’m so excited about this book and can’t wait to own it. Though I know my own convictions on using traditional fats, I have a hard time defending our choices to family members who challenge me on it, and I would love to be better versed in that information to give an educated response.
Since I bought Nourishing Traditions 5 years ago and changed our diet, I cannot believe the changes in our health. I am interested in adding Nourishing Fats to our library because I want a deeper understanding of using traditional fats to help keep us healthy. I cannot believe how much healthier we all are since we added raw milk, farm fresh butter, raw cheese and copious amounts of bone broth and animal fats to our life! My kids favorite is to eat slabs of frozen butter like it’s cheese. But I’d like to understand how and why to add even more lard, tallow, duck fat, etc… and I need to double down my efforts to get us back to a clean wholly traditional diet again. I would love for Nourishing Fats to be the springboard! I have 6 kids, and our second oldest has a tooth we are trying to heal / remineralize because it grew in with soft brown enamel and I don’t want it filled or fluoridated!!
I cannot wait to read this book! Plus, if I owned it I could loan it to family members and friends who are just beginning their Nourishing journeys!
Growing up my mother always gave us broth as a cure all. As an adult, I now live on a farm and we raise our own beef and I hoard all of the bones to make sure we have a steady supply of broth. Nourishing Fats will be a great addition to my other books by Sally! Butter is definitely a favorite in our home. My son (who is now 8) started asking for “white jelly” when he was a toddler☺️ Beef and butter are our favorites!
After being raw vegan for five years and limiting my intake of fats, traditional fats have helped me gain my body and health back…I went from not having my cycle for two years to now having it follow the moon cycle. I look forward to finding new recipe in Nourishing Fats to add to my repertoire of recipes I love making.
What is your own experience of nourishing fats? What is your favorite traditional fat? Why do you have an interest in this book?
Thanks for the giveaway opportunity for “Nourishing Fats: Why We Need Animal Fats for Health and Happiness”by Sally Fallon Morell. I have a 17yo with autism and a host of autoimmune and health issues. His doctor has recommended a low carb-high fat diet to address some of his particular issues. While my personal favorite traditional fat is good old butter, dairy is not his friend. For him we use a lot of bacon grease (my husband can cure bacon at home), lard (also rendered at home), olive oil, and coconut oil. I’m very interested in reading “Nourishing Fats” as I continue to improve the diets of not just my son with autism but also my younger children (who would live on rice and bubblegum if I let them!), myself (developing my own autoimmune issues), and my husband (who is thankfully totally on board). Thanks again for the sharing!
I feel like we are constantly bombarded with fad diets and fake food. We need to get back to basics with our nourishment. Our bodies need fats too. It helps our brains function and to feel satisfied longer. I would love the opportunity to win this book!
My experience of nourishing fats has been a journey of discovery led by listening to the instincts of my own body. As a child I was presented with very poor food choices and I suffered from chronic sinus and gut inflammation. Of course, I didn’t know any better and thought this was normal. My grandfather had suffered heart disease and so my grandmother, the closest thing to a real cook in my life, followed the low-fat guidelines presented by the doctors. The staples in her kitchen were the products of convenience that her mother had come to depend on during her lifetime. My mother barely even cooked and I was often fed from a drive-thru. I hated eating and found every excuse and distraction to avoid it. Until I was fed real food by my stepmother, who presented me with unprocessed meats, fats, and vegetables produced on her family’s farm. It was a revelation to my 7-year old self that could make me feel nourished and strong. I baffled myself when I cleaned my plate and asked for seconds. As I grew into adulthood and started to cook for myself, I was naturally drawn to whole foods and full fats. I no longer suffer from gut inflammation, although the health of my sinuses remains the barometer of my overall wellness and balance.
My favorite traditional fat is butter, for its creamy deliciousness and versatility for cooking. Lard would be a strong second, for the unique results it offers in baking and it’s usefulness in soap. I’m known as the pie queen in my family, but I give lard all the credit.
WAPF and Sally Fallon’s books “Nourishing Traditions” and “Nourishing Broths” have been consummate resources for me over the last decade as I’ve come into my own in the kitchen, and as an educator in my food co-op. I’m interested in this book as an addition to my library, as a resource for making wise choices in feeding myself and my family, and as a resource to share with others who are yearning for that “revelation” of nourishing foods. Plus, it would make a nice birthday present, as 1/31 is my birthday :) Thanks for your works, Sally!
Nourishing Fats is of interest to me in both my personal and professional life. I work in fitness and am often guiding people on their nutrition and eating behaviors. While I always direct them towards full fat, healthy raised animal products, I’d like to learn more about specific benefits of animal fat. And as a mother of three young children, I am constantly reading and trying to stay informed on the best ways to feed my family. Nourishing Fats will support my efforts.
I first discovered the WAPF and Nourishing Traditions at the age of nineteen when I began researching what could be the cause of my lifelong dental problems, despite stellar conventional oral hygiene. That was when I began adopting many of the traditional foods into my diet. It was also around this time that my husband and I were beginning our life together, and within a few months, our firstborn was conceived. With my pregnancy with him, I incorporated things from the book along with following Brewer’s pregnancy diet. I had had issues with “lactose intolerance” my entire life, but I soon discovered raw milk made me feel *better* not worse, and the availability of grass fed raw milk close to my house has become an indispensable asset that is well worth the elevated cost, not to mention I can now make my own butter, which is my go-to traditional fat along with ghee. I am currently pregnant with my third child, and I am very grateful for what I have learned through the Nourishing Traditions book and attribute it to my children’s incredible health and vitality, along with marked improvement in my own health. My son and daughter both have good bones, strong teeth, amazing immune systems, and virtually no issues with allergies or disorders that I see becoming increasingly common among their peers (issues also that my husband and I both have family histories of). I was also blessed with incredibly easy pregnancies, gaining 40 lb. both times but losing all the weight within a few months of breastfeeding, with zero pregnancy or birth complications ending in beautiful home births and vibrantly healthy little ones. Others have noticed how good my children’s health is, and how easy my pregnancies and births have been and attributed it to “luck”, but I believe our overall holistic lifestyle has led to this, along with simply avoiding all vaccinations, OTC medications, and antibiotics, all things many modern parents gladly embrace without a second thought. I have learned a lot through Fallon’s research, but I still feel I have much to learn, and I would be very thankful to be able to learn more through the new book, Nourishing Fats.
It’s been over 6 months now since God has blessed me with a source of raw milk. As humble as an old fashioned food raw milk may seem to be, it is a nutritional nourishing powerhouse. Since being given this raw grass fed milk, my diet has certainly changed for the better, and dare I say even my life? I’m not sure what I would do without this raw milk in my diet for which I am thankful. On some days I feel as if I could drink an entire gallon of it, but I moderate myself so I will have some left for more than a day! The smooth, sweet taste of a glass of cold, raw grass fed milk is a unique and wonderful one, which I am thankful that God has allowed. It is a great food! I would say it’s my favorite, with pastured BUTTER coming in as my second favorite… Creme fraiche is lovely, as well. When I grew up there was usually margarine to be seen in the refrigerator, ick… As well as skim milk(what is that, anyways?!) Looking back on that, I’d say there was a lack of nourishing fats on the table as a child. Recently per my ordering my mother got hold of a copy of Nourishing Traditions, which has been very helpful for me. I believe the new book, Nourishing Fats, will be another valuable resource in learning about the once villianized animal fats(and others, such as coconut, etc) that are very crucial to our physical bodily nourishment.
I would love to win a copy of Nourishing Fats. My functional medicine doctor first introduced me to this way of eating through his seminars. I love using bacon fat and grass-fed butter. I am always looking for books to learn more. I would also love to share the new knowledge at my gym.
I look forward to seeing a copy of Sally’s Nourishing Fats book, whether I happen to win it or get it another way. I enjoy trying new recipes that will be nourishing for my children and hearing more of the research that indicates why this is better than what mainstream nutritionists are still saying. I am still fairly new to the traditional foods way of cooking and eating, but I do believe that the research is compelling and I look forward to continuing to incorporate these foods into our diet as much as I can. With little ones at home, it is difficult to find the time to make too many changes all at once. But we have banished many processed foods, tried some of making our own. I use coconut oil and bacon fat for cooking. Thank you Sally for offering the books to us!
I am somewhat new to traditional eating. I have the original Nourishing Traditions book but would love the Nourishing Fats to learn more! If it is anything like the original, it is chock full of great information and resources! Right now I eating a lot of grass fed butter. Increasing healthy fats in my diet has helped me curb sugar cravings as I seek to eliminate sugar from my diet. It has also helped me feel satisfied while eating less. Eating more fat has also actually helped me lose a few lbs!
Nourishing Fats is an integral part of a healthy lifestyle! I really became more aware of the importance of fats when I had to supplement formula into my babies diet within the first 10 days of their lives. My daughter is my oldest of three and since I wasn’t able to make enough breast milk we supplemented with commercial formula. After she was screaming in pain from constipation I knew there had to be a better way. So I made WAPF homemade formula and that changed our world! Thank you!
My favorite fats are coconut oil and tallow skin care right now!
I am also a chiropractor and talk about the importance of fats everyday in my office for healing and restorative health. I am excited to learn more in Nourishing Fats!
Changing my diet from low fat to full fat did a number of things to my body. I lost about 20 pounds, my periods became less painful, my cholesterol numbers improved, my mood became more pleasant, and my face cleared of acne for the first time. It has been an amazing journey that I will continue. It’s been awesome to watch my family and friends eat this way too. My favorite fat of course is butter. We use it in smoothies and my toddler just eats tablespoons of it! I am anxious to read nourishing fats to better understand the reasons our bodies handle fats so well.
I used to be afraid to eat nourishing fats for fear I would be causing early heart disease! Fortunately I know better now. After learning about GMOs, I became really interested in foods and where they come from and through research came across the the WAPF and Nourishing Traditions. At first it seemed so strange to me, that butter and animal fats could be not only safe to eat but also healthy and necessary! I was skeptical at first, but as I learned more and experimented with foods at home, I knew this was the right way to go. Now I eat tons of nourishing fats! I make pounds and pounds of my own butter from local grass fed cream in the summer, receive jars of coconut oil for Christmas, eat raw egg yolks nearly daily, and go through 2 gallons of raw milk a week. I remember one time in my skim milk days, my dad was telling me about how his family bought raw milk for a time when he was a kid, and how the milk had a thick layer of cream on the top. I wondered how it was possible for people to eat all that fat back then and not have a heart attack on the spot! Yet now I’m a huge raw milk fan and tell everyone about all the benefits it has in addition to butter,coconut oil, and lard. Many still don’t believe good fats are healthy which is why we need more books like Nourishing Traditions and Nourishing Fats out there!
We have been following the lessons set forth in Nourishing Traditions for some time now, bit by bit I would learn and implement as much as possible. We recently went Keto or modified Keto as a couple and for testing the waters for our disabled child as she has epilepsy as part of her rare disorder. We have lost about 50lbs between us so far, in a months’s time!
As for NourishingFats, I include more nourishing animal fats in my special needs child’s diet now than the rest of her siblings, but they all get it within my cooking. Their favorite is of course bacon fat, but butter works in everything I make.
My own experience with nourishing fats comes in the form of an extreme diet shift almost 2 years ago. After a Lyme/EBV diagnosis, my ND/NTP cut all sources of sugar from my diet. That’s when I really learned the power of fat in my own body. Then enrolling in NTA’s Nutritional Therapy Practitioner certification course reinforced that information like a phospholipid bilayer of knowledge (that’s the lamest analogy ever). My favorite traditional fat is and always will be grass-fed butter. Nothing tastes better and nothing is more densely packed with so many great energy-giving nutrients. I have a serious interest in Fallon’s Nourishing Fats to accompany “Nourishing Traditions” on my bookshelf in my new office as an NTP – spreading the good word about the nourishing qualities of fats and righting the wrongs spread by the edible oil industry one client at a time.
I am interested in the Nourishing Fats book because I want to know the science behind good fats for our body. I have always eaten butter, raw milk, and lard and am in good health. I notice my body naturally feels better when these fats are a part of my diet. I want to be able to help my children and their families to know what is truly good food and why it is. I look forward to reading this book!
I grew up in South Carolina with a mom who was a professional chef/caterer. She passed a few years ago at 93 years old. She grew up on a farm where they raised most of their own food. The farm was gone by the time I was a little girl, but Mom still cooked the way her mom had with only real food. I feel fortunate to have come along late in her life (many people actually thought she was my grandmother). Most of my peers’ moms where being influenced by the modern processed foods. I can remember my first potato chip at a friends house in 1971! I didn’t care for it. There was never any fake food in our house. My mother is still spoken of in the south for her real food. A certain grocery store still sells deli items under her name, although they have changed her recipes. She fried chicken in lard. She slathered butter on nearly everything. I don’t remember ever seeing a bottle of oil of any kind in her kitchen. I have always contributed her great health and long life to her good nutrition, even though she became somewhat addicted to sugar later in life.
When I was married, I began to experiment with food. I was still focused on good nutrition, but I started listening to the diet dictocrats. I tried margarine much to my mothers disgust. I had bottles of different vegetable oils. After a few years, I realized I just didn’t like the taste of food anymore. I was ever grateful for the experience of growing up knowing how to cook with real food and being able to turn back to that easily.
I love butter! But honestly, my favorite is bacon fat. I cook bacon just for the fat. I use it daily. It’s great for frying or scrambling eggs. I also use it to cook most vegetables (the way I grew up).
I would love to have a copy of the book, “Nourishing Fats,” so I can communicate better to others just ‘why’ they should be using traditional fats. I’d also like to have book reviews as a regular part of our meetings, and maybe start a lending library for our chapter. So I may want to have 2 copies of the book. I will be looking forward to it’s release soon.
I became interested in fats when I first read the paleo cure by Chris Kresser about a year and a half ago. This book was the first I had heard that fat was actually good for you and caused quite a bit of discussion between my girlfriend and I, in particular when I told her that pork lard was supposedly something we should be eating more of! Fast forward to now, fats have become one of my favorite things to talk about and play around with in my cooking. I am a Holistic health coach and so exploring the idea of choosing healthy fats has been a lot of fun and quite an eye opening experience to my clients. From my own experience, I have enjoyed cooking rosemary red potatoes in duck fat, Gluten free fried chicken in pork lard, I add ghee and coconut oil to my coffee and add plenty of olive oil and avocado to my salads. Combined with lowering my intake of processed and refined carbohydrates I have found that I have been able to steady my fluctuations in blood sugar levels, effectively lowering food cravings and delivering sustained energy over a longer period of time.
It’s tough to choose my favorite fat. Cooking onions up in butter is such a good way to set the mood for a delicious meal but I also like eating coconut oil straight from the jar. I love the nutty flavor that you get with ghee and how it accentuates the flavors of spices that are added and I’ve loved avocados since I was a little kid! To pick one is tough because I love to spread the love and get a wide spectrum from many different fats when it’s available.
I have an interest in the book Nourishing Fats because I am always sharing facts and recipes with my clients. So often people come to me with ideas on nutrition that are outdated and quite simply false. I think it’s important that these facts are shared widely and i believe that the facts in this book will help me shed light some of the fallacies that still remain in the news today.
My experience with nourishing fats is that when I eat an adequate amount, my sugar cravings go away (which I have everyday). I also just feel so much calmer, and mellower, when I get the appropriate amount.
My favorite traditional fat is butter! Once I discovered how much I loved butter, I never stopped eating it, even though I was always being told it was “bad” for me. When I discovered my love for butter, it was before I learned the truth about fats. So, being told “eat butter in moderation” was drilled into me, it was always in the back of my mind, every time I ate it. But guess what? I never held back. I always ate as much as I wanted. Why? Not only did it taste so good, I ALWAYS felt GOOD after eating it! I never felt like I ate something “bad” and my body regretted it.
I have an interest in this book, Nourishing Fats, first and foremost so that I can lend it to my husband-so that he can get on the same page as I am in regards to fats. Because my father has been diagnosed with Heart Disease, had a bypass surgery and Chapter 3 can assist me in advising him on animal fats – he actually loves them but is being pressured from others that they are bad for him, also he needs to learn how to source appropriately! Because I need to learn about the vitamin contents mentioned in Chapter 6. Because mental illness runs in both mine and my husbands family, I would like to read Chapter 9. Because of Chapters 1 and 10, in regards to my previously mentioned love of butter.
My husband has a very physical job and was getting tired easily. After looking at our diet, we realized we weren’t getting enough nourishing fats. I went on the WAPF web site and learned about real food. I purchased Nourishing Traditions and changed our diet. We both feel great and would like Nourishing Fats to continue to learn more about what foods are good for us.
Also want to add our favorite fats are raw milk, kefir and raw cheese and butter.
I have a somewhat newly ignited interest in nourishing fats, almost entirely thanks to Sally Fallon’s Nourishing Traditions book. For the most of my life I’ve been avoiding animal fats because I was led to believe they were bad for me. I now believe this untruthful information led me to all sorts of small health issues, like dental cavities and anxiety. I’d love to read Mrs. Fallon’s newest book and understand more about the advantages of good, nourishing fats! My favorite fat is grass fed butter. It feels amazing to finally have the freedom to enjoy one of my favorite tastes every day and eat lots of it!
My experience of nourishing fats is that even though I grew up eating margarine, except for butter on special occasions such as Thanksgiving and Christmas, I always knew that butter was better, and eventually I persuaded my Mom to drop margarine. I did later buy into the low-fat propaganda, and two books got me out of that mindset: Beyond Pritikin, and Sally Fallon Morell’s Nourishing Traditions. I’ll never forget the day I discovered Nourishing Traditions among the books for sale at Whole Foods Market in Berkeley, California, in approximately 2003. My favorite traditional fat is butter, but I’ve developed a love for pastured lard as well, and I now use pastured tallow in skin care. My interest in this book is, we still have such a need to get the word out about nourishing traditional fats, and I know Sally is an expert in this area and I want to buttress my existing knowledge and also pass it on to others.
I guess i was really lucky because i grew up with butter, avocado and any sort of animal meat. I am trying to feed my daughter the same way. I would love to read the book “nourishing fats” i have been reading and adopting the traditional wapf diets and been reading several articles for better nutrition i still consider myself a newbie at this. I have read about nourishing fats lightly and being able to go more in deep is a great opportunity for anyone.
The extent of my knowledge of Nourishing Fats is what I learned from the Nourishing Traditions book. I still do not feel like I know enough to consider myself educated about the subject however. I find it very difficult to get away from the mindset of fat being a bad thing, so I find it hard to incorporate enough good healthy fats into our diet. We do steer clear of the unhealthy oils, so at least that is a start. Currently, our go to choices for Nourishing Fats are butter and coconut oil. We also like tallow and ghee but do not consume as much of those as the other. I would love to receive a copy of Nourishing Fats so that I can learn more, and learn how to better incorporate these nutrients into our daily diet.
Nourishing fats are always on my mind! I try to keep them as a focus in my diet as I’m pregnant with my third son and also feeding my boys lots of them! My favorite traditional fat is tallow😊I love the flavor it lends to fries and basically anything else! I am so interested in this book as I love eating WAPF and following Sally’s recipes!! Thank you and may we all enjoy more NOURISHING FATS!!😄
I can hardly wait to see this book. I am planning to share it with my Vegetarian sister in law, many others. Hope that goes well. Everyone needs to know The truth about Nourishing Fats. WAP and Sally provide trustworthy resources. Thank-you
My interest in the book: “Nourishing Fats”, stems from being placed on a Paleo Diet, by my Naturopath. My experience of nourishing fats, is that our prepared dishes have a wonderful flavor, richness and “depth”, to them. I have also noticed, that we do not feel uncomfortably stuffed, after eating, but pleasantly “full,” I can’t pick just one favorite animal fat to cook with, (indecisive Libran here! ; ) So, it would have to be either beef lard or duck fat. (Caught DH shouting at the tv, the other day, when some latest celeb chef, proclaimed pompously, that you should NOT use duck fat, for roast potatoes. I just smiled! Unfortunately, did not learn as to why this would have been so, due to all the arm waving and arguing hubby was doing!) Everything tastes better with duck fat – the kids just LOVE Brussels sprouts with bacon, cooked with it – I envy them, as, when I was growing up – Brussels came cooked in two ways – boiled – or over-boiled! Even my picky son will ask for more – which is just joyful!
I want to receive the book Nourishing Fats because I am fat and don’t want to be. I think I’m fat because I’m NOT nourished! I am 56 and grew up with margarine. I didn’t know anything about butter until I married and my husband insisted on using butter – wait for it – on our pop tarts! I now use butter every day, on most everything. I make butter coffee, aka Bulletproof. I’d like to understand more about what to do to get healthy and lose the fat.
My experience has been that healthy animal fats are satisfying! I really like beef tallow. It is especially great with lentil burgers! I want to learn more. Also, I really believe the information will be worth sharing with others. Thank you very much!
[…] via Nourishing Fats: Why We Need Animal Fats for Health and Happiness — Nourishing Our Children […]
Fats are an important part of my diet. Since becoming ill from medicines I’ve found the only way to stay healthy is with a high fat and low carb diet. That said, at the least people eat too much protein and especially sugar content. Healthy fats are not something I would have come across otherwise without Dr. Weston A. Price and the foundation’s work.
After 17 years of a low-fat vegetarian diet, I found out that my son had several food intolerances which naturally led us to a Paleo diet. While researching Paleo in our early days, I began to learn about consuming healthy fats. I then became a Nutritional Therapy Practitioner and really grew my understanding of healthy fats. I know that my body still has a difficult time processing fats and am working hard to improve this. I have also noticed that my son seems to be a sugar burner, not a fat burned and that it drastically influences his mood. I’d love to have some more ideas for getting more fats into his diet to help his body make the conversion, preferably without the rest of him going nuts.
Thank you for offering this giveaway. I’m sure I could write plenty on this as well, but I wanted to share that my favorite fat is definitely Duck Fat. In fact, friends gave me some for my birthday ;-).
I would love a “Nourishing Fats” book because I struggle with my son’s, who has Cornelia deLange Syndrome” weight. Being very thin and having trouble with weight gain comes with CdLS, along with many other problems.
I do have Sally’s other book, “Nourishing Traditions” and it has helped a lot and I plan on picking up a copy of her new book asap. I look forward to learning more information and trying new recipes.
I do believe with the minerals and fats in this way of eating, it has improved his brain, teeth and has helped him be more calm.
My daughter is the little girl sitting in front of the cow’s on the WAPF website. She has been raised on healthy fats. When I know she’s hungry but too distracted to eat (at a family gathering or play date), I’ll feed her a tasty, fatty meal because I know it’ll give her energy and keep her happy! She also usually eats liver at family gatherings because it’s her favorite and I know she’lol finish it. Fat is our number one macronutrient in this house!! We bought a farm in July and I’m brainstorming how we can raise the fattiest meats on our land. We love chicken meat and it would be the easiest but we need the fats from cows and pigs!! Please send me a copy of Nourishing Fats. When my friends have questions about diets, the come to me! I’m also a NICU RN and love to respectfully educate my patients and co-workers on nutrition when we end up on the topic! We would LOVE a copy of Nourishing Fats! Please! And thank you!!
Including nourishing fats in my diet changed my life. The biggest change was that for the first time in years, I was satisfied after my meals and able to go 4 to 5 hours between meals. I believe eating healthy fats has also improved my moods making me feel less anxious and edgy. My favorite fats are ghee, olive oil, bacon fat (especially for roasting veggies) and coconut oil. I’m excited about Sally’s new book, Nourishing Fats, because so many of my friends still believe that low fat is the way to go; this book will be a great resource for us all.
I was advised to focus on my health before getting pregnant. As I started doing research, I found WAPF and the science and ideology rang melodiously with my intuitions . The number one item on the To-Do list of healthy prep/eating was to eliminate hydrogenated and rancid oils and replace them with stable fats. Best decision ever! This omition and new inclusion in our diet of Nourishing Fats helped us overcome infertility, fatty liver, renal disease, hypothyroid disorder and general discomfort from eating poorly.
I am very interested in Sally’s new book Nourishing Fats. I am the mother of 8 children, one of whom is a leukemia survivor. Over the years, I have studied nutrition and fats in order to help my child heal, to keep all of my family healthy, and to help manage chronic autoimmune issues in our family as well. Since learning of Sally and WPF, I have changed our eating habits, completely changed my mindset, and seen great improvements in our health by including nourishing fats. I am grateful for all of the research done and for all those who promote nourishing fats in our diets even though it is “against the norm”. Adding healthy fats into our diets has been an answer to many prayers!! Thank you for this opportunity!
I had an interesting introduction to nourishing traditional fats: I heard about Sally Fallon in the late 1990’s through the magazine Acres, USA. I was semi-vegetarian at the time, eating mostly vegetable oils; I knew I was not in great health. How could I resist buying a tape (yes a tape!) entitled “Why Butter is Better”? The first time I listened to it, when Sally got to the part about lard being a healthful fat, I thought “this lady is crazy”! But fortunately, I kept listening, joined the WAPF in the year 2000, and never looked back. I feel better and look better today than I did then (and I’m 65). And now, my favorite fat is……BUTTER! (Although I like all of them). I am interested in this book since I love Sally’s writing and always learn more when I read or listen to her work. And,……it’s being released on my birthday!
Nurishing Fats, it sounds so satisfying. 😊 My family has been adding fat to our diet for a few years. We find when we eat more fat we feel better and function better. Our favorite fat is bacon fat. It means we need to eat bacon, wonderful, at least once a week. The fat is then used for all meals that week. My favorite place to put bacon fat– is in my home made bone broth. A great breakfast, and an anytime warm me upper!! Nurishing Fats Nurishing the body and the soul!
I’ve been following WAPF for about 10 years and I believe that the best advice I received was about healthy fats! I always tried to eat the most healthy foods, especially organically grown but I didn’t notice the affect as easily as I did with healthy fats. I had read Eat Fat, Lose Fat and decided to use coconut oil in cooking as well as the coconut, olive oil and sesame oil blend that was recommended for making homemade mayo and salad dressings. After some time of using those oils and butter I found that I didn’t crave sweets as much and that I wasn’t as hungry all the time. My favorite is butter, coconut oil is my second favorite and then there’s bacon . . . I want a copy of Nourishing Fats, especially since I loaned out my copy of Eat Fat, Lost Fat over a year ago and haven’t gotten it back!
Growing up on a dairy farm, I got to drink raw milk and eat homemade butter. We also had lots of Nourishing Fats on our beef and pork. Until I left for college. Then I started getting the cheap industrial oils and margarine and processed foods. They took their toll and one Christmas I had to get four cavities filled. It took me a long time to find WAPF and learn which fats are so nourishing. I am looking forward to learning more when Nourishing Fats comes out.
Nourishing Tradition is where I first learned about consuming healthy fat. And that has been a life changer. Using the principals in that book I overcame infertility. Plus just the fact that I would get to eat butter again was amazing. I would love to learn more from her new book Nourishing Fats and glean any new insight. Plus I like to have my personal library full of books on health.
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My own experience with fats is that they make food taste better! Other experiences relate to better health in teeth and joints and endurance for activities. I also have experience making butter from raw cream – even from year old cream – you might think of it as “cultured.” Butter is probably my favorite fat though this is mostly due to lack of experience with other forms of fat. I have an interest in the book Nourishing Fats because of its focus on animal fats. Animal fats seem to differ from other fats in their benefit to us human animals perhaps due to our similarities in composition.
1. My experience with nourishing fats began when I a public TV program explaining why the Standard American Diet is so detrimental to our health, and why we should consume “good” fats, fatty meats, and eliminate processed foods from our diet. I immediately changed my diet to include good fats and also have eliminated processed foods (which contain so many additives, pesticides, antibiotics, etc.). For nearly 10 months, I have no sugar cravings, I have an abundance of energy, my blood pressure has normalized, my cholesterol has greatly improved, and I get many hours of sound sleep. Before my change to this healthy way of eating, I followed the SAD diet, which caused me to gain so much weight because I was always hungry, thus I ate a lot of unhealthy foods with contained unhealthy ingredients, etc. My heath deteriorated over 64 years eating this way and was most likely the cause to 2 different types of cancer and a tumor in pituitary gland, and 2 knee replacements. 2. My favorite traditional fat is southern fried chicken; now I can eat and enjoy it with no guilt, because I know it is good for my body. 3. The reason I have an interest in your book is to share it with my family members to possibly persuade them to change their diet and to regain their health, vitality, lose weight, and have a better mental outlook on life. Glad I stumbled across your webpage and facebook page. Thank you.
So my favorite traditional Fats are duck, goose, lard, tallow. I also just love the heck out of fresh butter. For me I love the fact that my joints move easily I don’t have brain fog I have wonderful satiety levels so I’m not just eating and snacking all day long have no desire to do that I just feel very very nourished at it with them and that way I want to read the book Nourishing Fats!
I got my Nourishing Traditions book about five years ago. While I have been interested in health and nutrition (juicing and low fat 😕) I was new to traditional food preparation, bone broths and fat. My transition has been slow. This past year I took the plunge and went to the Wise Traditions conference in Alabama and learned so much! After I left the conference, I decided to switch to more fats in our diet- I’ve since added ghee, lard, and tallow to our foods as well as increasing our butter and coconut oil (my favorite). I must admit, that using more fat, especially in November, was giving me panic attacks because it has been so ingrained in me that fats are bad and cardiovascular disease runs in my family (Thanks Diet Dictocrats) I’m still working on fighting the mentality and since the conference I have LOST 8 lbs that was difficult for me to lose before. I would love to get my hands on this book to read the research and further set my mind at ease about what fat will do for me. Thanks for this great offer!
I am so excited to get my hands on a copy of Nourishing Fats! Reading one of Sally’s other books, Nourishing Traditions, completely changed the way I eat & started a chain reaction of improving my health that has touched every aspect of my life in some way—& the life of my fiancé & my future family. As a member of the Health & Fitness committee in my workplace, I find myself in a position to help give people alternative education to the false teachings of “modern day western diets.” Even if it just to get my co-workers thinking in a new way, I really feel that pointing them to these resources & the Weston A. Price Foundation is changing lives. Thank you for all you do, Sally! And I’m so thankful a foundation like the WAPF exists!
I am so excited to get my hands on a copy of Nourishing Fats! Reading one of Sally’s other books, Nourishing Traditions, completely changed the way I eat & started a chain reaction of improving my health that has touched every aspect of my life in some way—& the life of my fiancé & my future family. As a member of the Health & Fitness committee in my workplace, I find myself in a position to help give people alternative education to the false teachings of “modern day western diets.” Even if it just to get my co-workers thinking in a new way, I really feel that pointing them to these resources & the Weston A. Price Foundation is changing lives. Thank you for all you do, Sally! And I’m so thankful a foundation like the WAPF exists!
Nourishing Fats sounds like the book I need! My experience with traditional fats started about 2 years ago with the discovery of my daughter’s cavities. Upon researching remineralizing teeth, I discovered how important nourishing fats were to our diets. We consume lots of grass fed butter and coconut oil. I need to read Nourishing Fats because I’m not even sure if coconut oil is considered to be good for us on a nourishing diet. I’d love to read more and have some recipes to help us on this continued journey!
I have read it all and realise that I can’t win, which is quite a shame, as i would love the book. But as I live in Europe I won’t be able to. This is really a book that I am very interested in though. I have been reading a lot about fats and really want to have the details on them. I know how necessary they are and how some of them can cause a whole host of problems. Anyway, great that Sally wrote a book on it. Hopefully I’ll find a way to get one soon.
Over the last few years I’ve been working to improve my diet. I started with Sally’s advise to “get your fats right.” Now my health is improved yo the point that we are starting a family. I’m very anxious to learn about the best foods for baby’s and children. The information in Nourishing Fats would be invaluable. I have a wonderful local grass farmer who provides healthy meat, bones for broth, organ meats, and even food for my dog. My favorite is the variety much of which I would not have explored without the teachings of WPF.
Nourishing Fats sounds like a great read. I would love to sound more educated when I talk about fats with people. My experience with nourishing fats…despite never purposely trying to eat low fat, I never got enough fat in my diet until around the time I read Nourishing Traditions. I remember as a young teen, I was trying to cut down on sugar in my diet, and being rather annoyed at the low fat sweets my mom started buying. Not only did they not taste as good, but they were loaded with more sugar! When my dad got cancer, everything seemed to go extreme low fat in our house. I remember complaining to my mom that I was starving from not getting enough fat, and could she please buy dairy products with fat. As an adult on my own, I never bought lowfat versions of anything. I ate the skin on chicken, the fat on the steak, etc. I drank whole milk. But there was still room for more healthy fats. I now consume even higher amounts of fat and I can tell I feel better. I adore butter and cream, which is probably my favorite nourishing fat, but I like all the other ones, too!
Butter is best for me! I no longer have a raw milk share (the cow moved away!) but used to make my own each week from that gorgeous Jersey cream. I’ve attended a few WAPF conferences and found them really informative. I’ve learned a huge amount about the importance of fat, as well as the synergistic actions of fat-soluble vitamins, and really appreciate the research Fallon, Masterjohn et al have done to shed light on this under appreciated and important nutrient. Nourishing Fats would be an excellent addition to my Nourishing library. Thanks for offering it around!
As a nutrition consultant I discover so many people afraid of animal fats! So I’m very excited to have this resource as another tool for educating people. Also, I discovered I’m sensitive to butterfat so I use alternative fats such as lard, and I hope to learn more about other types of animal fats. I think this book will be extremely valuable in today’s food culture! My favorite fat? Bacon fat!
I have been eating a diet with about 30% nourishing fats for about 3 years now. It has been key to part of my healing autoimmune disease in that it provides my cells the quality fat they need to work properly and is also very filling with helps me manage my blood sugar. Eating nourishing fats means I can eat well without needing to eat again in a couple of hours. Nourishing fats are key to weight management. My favorite traditional fat is lard. It has a mild flavor that is great for sautéing and for high heat cooking. I have an interest in using this book to help educate my clients and as a great quality resource on nourishing fats for my self and my family.
People are so surprised when I tell them that I eat red meat. I am fit and healthy. I believe that I am so healthy because I do eat animal fats! My favorite fat is grass-fed ghee. I have a casein sensitivity so my dairy intake is limited. I have “Nourishing Traditions” and am looking forward to reading “Nourishing Fats” to enhance my knowledge on the subject!
Thank you for the opportunity to enter this contest. I am always learning and sharing information and Nourishing Fats is a book that I have been waiting for. As a mother, wife, doula and friend, this book would be a blessing in my life. This information is definitely too good to keep for myself, so it would be passed along to all those I influence, and with those who speak into my life as well. May you be blessed for all your hard work!
I can’t wait to read Sally’s latest book, Nourishing Fats. Her earlier book, Nourishing Traditions, was life changing for me (and the first time I ever read a cookbook! So much great information in the sidebars!). Although I do not have the fat phobias that are so common today, I look forward to reading more of the science and health behind why animal fats are so good, and necessary, for the body! The most used animal fat in our household is probably lard and the leftover fat from bacon, followed by butter. I have in my freezer, for the first time, beef fat that is waiting for me render into tallow. I feel blessed to have access to good quality pork and beef, and a butcher who will save the fat for me, so that I can render the fat and know that my family is getting good quality fat. I look forward to getting a copy of Nourishing Fats.
Having always been considered underweight, I grew up absorbing mainstream medias messages that skinny was ideal. In my early 20’s I began reading about various ways to eat a healthy diet and finally found myself home when I finally discovered a truly nourishing, traditional diet. I finally understood that it was okay to eat Nourishing Fats and that my health would in turn thrive. Approaching 40, I can now say that my daily consumption of Healthy Fats such as butter, lard and my all time favorite full fat raw cow’s milk has allowed me to develop a healthy curve and strong nutritional constitution. Nourishing Fats would be a welcome addition to our library!
Our family has loved learning that nourishing fats are a good thing! It has been hard to forget the food pyramid and all that modern nutrition teaches about low fat diets. Every time we add a dollop of butter to something it seems to good to be true. :) But honestly, we can tell a difference in how satisfying our meals are now. We have two young children and I’m so thankful we have discovered the Weston A. Price foundations principles so we can bring them up eating healthy, nourishing foods.
As Sally Fallon says in her lectures, I only started to feel good when I started eating healthy fats – which are the ones I had been told were bad for me! My favourite fat is duck fat. This new book will be extremely useful to help educate myself, my family and friends, but most especially the physicians I work with! People in Peru, the country I live in, still receive information about the “dangers” of saturated fats. Many health authorities here have never before heard such information -> this book will be extremely helpful.
I would LOVE to win a free copy of Nourishing Fats. I take at least two to three tablespoons of Coconut oil in my smoothies. We also take Cinnamon Tingle cod liver oil every day. Okay, it sounds weird but I look forward to the Cinnamon Tingle cod liver oil every morning.. My granddaughters love the cod liver oil. I also make sure my mom takes lots of coconut oil, lard and butter. Her blood sugar is quite level with the oils and she has lost about 30 pounds. I have learned about oils but I would love to learn more by reading this book. Love anything from Sally Fallon so I can Teach, Teach, Teach!
I learned about nourishing fats through WestonAPrice.org and my MS in Holistic Nutrition. I’d like to win a copy of Nourishing Fats to continue helping others to improve their diets. I see so many articles/books talking about the healthfulness of saturated and nourishing fats. There are still so many people who are stuck on low-fat diets because they won’t open up their minds and listen. Along with all of Sally’s other books, I know this will be a huge hit.
My own experience is of my Mom’s using healthy fats to get herself well and grow healthy children. She was very sickly as a child until she learned and consumed of Healthy Fats and Raw Milk. She had 6 healthy babies. Butter is probably my favorite fat, but I love most of the Fats and especially the fat on the meats. I am very happy to see a book on the why and how of good healthy fats.
Nourishing Fats: My experience is of my Mom’s using healthy fats to get herself well and grow healthy children. She was very sickly as a child until she learned and consumed Healthy Fats and Raw Milk. She had 6 healthy babies. And my using healthy fats to heal after being Vegan, low fat diet, for 10 years with awful side effects [because I initially believed the misinformation that meat & fat were bad]. Butter is probably my favorite fat, but I love most of the Fats and especially the fat on the meats. I am very happy to see a book on the why and how of good healthy fats.
I have been eating nourishing fat since I became a certified GAPS practitioner. I wish I had been enlightened sooner. It would have been soon that I was on my way to better health. I love bacon now, I don’t shy away from it. The reason I interested in obtaining the Nourishing Fats book is because I work in a clinic that does earlier intervention for children with autism. I would love to introduce this book to them. Thanks for considering me. Lynn
I am so excited for this book. I loved Nourishing Traditions, and all the wisdom therein. I was a vegetarian for approximately 3 years total, much of that time spent as a vegan. However, since following a WAP protocol, my life has turned around. I now eat high fat and I feel better than ever. I have been healed in so many areas of my body, and best of all food tastes good! My favorite fat is butter. Butter on all the things! Butter is my medicine, as I’m sure Mrs. Fallon would approve of. But I also love my lard. Fat is the most important part of my diet.
My favorite fat is butter due to its taste. I’m still in the begining stages in learning about nutrition by comsuming real food, not processes stuff. The more I learn the more I know there is so much more to read, absorb & understand. My daughter is in high school and is a critical thinker. She has “nutrition” classes in school that give out such SAD information. I try to share with her the information have learned & learning. Now, she is talking about trying to go Vegan. While I kniw it is important to consume animal fats at times I am at a lost in explaining the reasons. Thus new book would give me that tool/resourse.
I had never fallen off the fat wagon. But now I feel better about consuming them knowing it’s good for me rather than worrying about the mixed messages we have been recieving. I’m certainly interested in knowing the science behind it.
I adore Sally Fallon and her commitment to bringing to light. How we have been lied to about fats. The benefits of traditional homemade foods. How our bodies need healthy fats to thrive. Owning this book would make my collection complete. Our favorite fat is homemade butter from raw Jersey A2 cows milk or goat. Everything is better with real butter baby!!
Butter is hands down my favorite fat! It is one of the few foods I crave and miss if I don’t get to have it. Increasing my intake of these good fats seems to have helped my skin – no more acne and the wrinkles have lessened. And I feel happy and satisfied. Snacking is a thing of the past. I have already ordered a copy but can think of plenty of people to share an extra copy with. Can’t wait to get my copy!
Thanks, Nancy! The giveaway ended 2 hours ago, however I appreciate your comment!
I have just finished reading “Nourishing Fats” and am so grateful to you for calling my attention to it. I have a question: When going off-routine (we are taking a 4-day trip where our usual WAP foods will not be available), should we discontinue cod liver oil for those 4 days? I know that when not eating a WAP diet, cod liver oil can actually be harmful. Does this apply to a few days off of the normal WAP diet? not sure if we should pack our cod liver oil since we will likely be eating junk. thanks!
Thank you, to you and Sally Fallon Morell for this fun opportunity to win Nourishing Fats!! I would love to read it more in depth, as I’ve much enjoyed the author’s blogs and articles in other places. I purchase as many full-fat animal fats as I can. We find that we are more satiated overall and feel fuller and better appreciate the flavor of our meals when they include nourishing fats. We are big lovers of cheese, milk, and butter and use them daily; so it’s hard to choose a favorite!