Tag: Sally Fallon

Processed Foods Posted on

Dirty Secrets of the Food Processing Industry

By Sally Fallon This presentation was given at the annual conference of Consumer Health of Canada, March, 2002. Mankind has always processed his food; food processing is an activity that is uniquely human. One type of food processing is cooking. Traditional food processing had two functions: to make food more digestible and to preserve food during times of scarcity. This type of processing resulted in traditional foods like sausage and the old-fashioned meat puddings and haggis. It includes sourdough bread, fermented grain products, cheese and other fermented milk products, pickles, sauerkraut, and beverages–everything from wine and spirits to lacto-fermented soft drinks. In the past, processing was carried out by farmers and artisans such as bread makers, cheese makers, distillers, millers and so forth. This type […] Read More

Diary Posted on

Why Butter Is Better

by Sally Fallon and Mary G. Enig, PhD http://www.westonaprice.org/foodfeatures/butter.html When the fabricated food folks and apologists for the corporate farm realized that they couldn”t block America”s growing interest in diet and nutrition, a movement that would ultimately put an end to America”s biggest and most monopolistic industries, they infiltrated the movement and put a few sinister twists on information going out to the public. Item number one in the disinformation campaign was the assertion that naturally saturated fats from animal sources are the root cause of the current heart disease and cancer plague. Butter bore the brunt of the attack, and was accused of terrible crimes. The Diet Dictocrats told us that it was better to switch to polyunsaturated margarine and most Americans did. Butter […] Read More