Wow...I only read the intro on nutrition (required for my class), but I am definitely coming back to this book as a reference. There is SO much information in this book. Definitely worth a perusal. ( )

Great book on how to eat well

Great recipes and scientific explanations as to why going back to traditional cooking and foods is such a healthy option. ( )

This book sets out to upset the traditional recommendations for food and nutrition; giving examples from tribal peoples and other studies. The authors give very detailed accounts of ingredients and nutrition. They believe that fat is not evil, but sugar is. Fermentation and enzymes are what our bodies are missing (removed from our diets by over-processed food), along with whole odd grains (because white flour turns into sugar in the bloodstream quickly), many varieties of vegetables, meats and so forth.

I have a hard time buying into all of it, or perhaps I should say that they overstated their case to the point that it sounded like hyperbole? However, the recipes are solid and tasty sounding. I am very tempted to buy a copy for that alone. I love fermented vegetables and there were many simple ways to make them in this. Actually, most of the ways to make them were the same, just switching out veggies. I appreciate the knowledge gained on various ingredients, and the ideas for continuing to cook wholesome food without waste. ( )

I like to have recipes like this at my fingertips:

1. Beet Kvaas Recipe
2. Upper temperature for scalding mild when making yogurt ... 180F.
3. Sour Kraut and other vegetable fermentations.
4. Pickles.
5. Broths, especially cooking radical amounts of time like 24 hours or more.