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.


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.


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.


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
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.


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.

What is your own experience of nourishing fats? What is your favorite traditional fat? Why do you have an interest in this book?