Instructor: Sally Fallon Morell

Course Description:An intensive seven part live lecture series broadcast weekly.

Animal fats, properly prepared whole grains, enzyme-enriched foods and nourishing bone broths kept our ancestors healthy. Sally Fallon Morell, author of Nourishing Traditions, explains why you need these foods too. Beginning with a presentation of Dr. Weston Price’s unforgettable photographs of healthy traditional peoples, Sally explains the underlying factors in a variety of traditional diets that conferred beauty, strength and complete freedom from disease on so-called primitive populations. Then she presents a step-by-step plan to put nourishing traditional foods--foods that your family will actually eat--back into your diet including easy breakfast cereals, soups, snack foods, high enzyme condiments and soft drinks that are actually good for you!

Learn about:

• Butter, the number one health food
• Vital role of high cholesterol foods
• Dangers of modern soy foods and soy infant formula
• The conspiracy to promote vegetable oils and hydrogenated fats
• Foods that help babies grow up smart and strong
• Old fashioned foods that give limitless energy and vibrant health
• The unfortunate consequences of modern farming methods

An articulate communicator, Sally Fallon Morell blends culinary expertise with a finely honed capacity to cut through to the truth about our eating habits and their consequences. Her full-spectrum nutritional cookbook, Nourishing Traditions (visit www.newtrendspublishing.com), shows through research and recipes how the wise food choices and preparation methods of isolated traditional cultures promoted vigorous good health, longevity and freedom from dental problems and mental disorders. She serves as the founding president of the Weston A. Price Foundation (www.westonaprice.org) and founder of A Campaign for Real Milk (www.realmilk.com).

Course outline:

July 10: The Oiling of America: How the false cholesterol theory caused Americans to abandon traditional whole foods and created an epidemic of chronic disease. This initial lecture provides an important introduction to the subject of traditional diets, which were rich in the very foods we have been told are bad for us. Learn about:

• The history of animal fat demonization
• Fraud and misrepresentation in scientific research
• Dangers of cholesterol-lowering medications

July 17: Introduction to the Work of Dr. Weston A. Price: The travels and discoveries of nutrition pioneer Dr. Weston A. Price, DDS, in order to answer the question, “What is a Healthy Diet?” Learn about:

• The beautiful teeth and bone structure of so-called primitive peoples
• Surprising dietary practices of traditional cultures
• The importance of eating for the next generation

July 24: The Princples of Healthy Traditional Diets: This class presents the some of the main principles of healthy traditional diets. Learn about:

• The importance of animal foods in human diets
• Dr. Price’s key finding: the fat-soluble activators
• Food sources of key nutrients, vitamins A, D and K
• Why humans cook their food
• The role of raw animal foods in human diets
• The importance of enzyme-rich foods
• The proper preparation of grains
• Danger of soy foods

July 31: Know Your Fats: Fats and Oils explained. Clarification of terms such as polyunsatured, monounsaturated, saturated, omega-3 and omega-6. Learn about:

• The dangers of industrial fats and oils
• How margarine and shortening are made
• The many important biochemical roles of saturated fat
• The role of prostaglandins
• Importance of omega-6 and omega-3 balance
• Why butter is better!

August 7: A Campaign for Real Milk: Why raw whole milk from pastured cows is Nature’s perfect food. Learn about:

• The safety of raw milk
• The health benefits of raw milk
• Raw milk for children
• The economics of raw milk

August 14: How to Change Your Diet for the Better: Simple steps for introducing healthy eating habits in modern kitchens. Learn about

• Easy ways to prepare healthy whole grains
• How to lick the sugar habit
• How to make enzyme-rich condiments and beverages

August 21: Breakfast, Lunch and Dinner: Suggestions for healthy, economical meals. Learn about

• Tips for organizing your kitchen
• Meal planning
• How to use leftovers

Dates:

Tuesday evenings July 10, 17, 24, 31 and August 7, 14, 21

7:30 – 9:00 pm EST

Cost: $150