Books

by Dr. Francis Pottenger

Dr. Francis Pottenger's experiments with cats in the mid-20th century have stood the test of time as some of the most important health research ever carried out. Dr. Pottenger fed several groups of cats controlled diets that ranged from completely cooked, processed, and devitalized, to raw, fresh, and nutrent-dense. Charting the cats development over several generations was extremely instructive, and led to conclusions about cats that were very similar to those that Dr. Price drew regarding humans, nutrition, and physical degeneration. Like Dr. Price, Dr. Pottenger was not afraid to boldly interpret his findings and apply them to our modern society. In fact, Pottenger's Cats contains 44 pages devoted to his cat studies, while over 67 pages relate to the subject of human nutrition. Pottenger explores the benefits of raw milk to human skeletal development, the importance of breast feeding to facial development, the health benefits of saturated fats, and the false relationship between cholesterol-rich foods and high cholesterol levels - (remember, this was over half a century ago!). Pottenger's Cats is truly a remarkable work and both complements and deepens the research of Nutrition and Physical Degeneration in many important ways. 123 pages, softcover

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by Edward Howell, M.D.

A pioneering work on the role of food enzymes in diet and health, reveals the dangers of diets composed entirely of cooked foods and problems posed by the pasteurization of dairy products. Dr. Howell's important work in the 1940s and 50s led to a renewed interest in lacto-fermented foods. This book is very readable and also gives specific dietary suggestions. 175 pages, softcover

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by Sandor Ellix Katz, with foreword by Sally Fallon

In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself.... Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals; so often labeled misfits; uniquely qualified to perform the alchemy of fermented foods. (Sally Fallon from the foreword)
Lots of interesting discussion, and includes recipes for dairy as well as for fermented fruits, vegetables, and drinks.
200 pages, softcover

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