By Beatrice Trum Hunter

Whole foods--quality protein from animal sources, fruits, vegetables, nuts, seeds, and whole grains--have made it possible for humankind to survive, to be healthy, and to procreate through the millennia. Unfortunately, today these nutrient-dense foods are regarded merely as raw materials to be converted into more profitable refined and highly processed products. The potato, for example, is converted into chips and fries, corn-on-the-cob into flakes, and the apple into juice. Similar fractioning of food has occurred throughout all the basic food groups. Food partitioning shortchanges our health by diminishing important nutritional offerings and destroying vital nutrient relationships.

A Whole Foods Primer demonstrates the wisdom of selecting whole foods for optimal intake of nutrients essential for good health. In it, readers will learn about the basic nutritional components of each whole food group and their specific functions and beneficial roles in the body; nutrient profiles and surprising facts about some hundred whole foods; their historical uses as food and medicine; and the latest research that identifies their health-bestowing qualities. To help increase one's intake of this trove of nutrients, A Whole Foods Primer describes the special characteristics that consumers should seek when shopping so they can identify the peak of nutritional value and flavor in whole foods. It also provides instruction on the best cooking techniques and storage conditions to help minimize nutritional losses, as well as the best methods to preserve fresh foods for future use. Useful tips and suggestions to increase the consumption of whole foods easily and to encourage experimentation with unfamiliar ones are included, as are practical resources for recipes, cookbooks, and contact information for hard-to-locate purveyors of quality whole foods. This basic primer makes clear and simple the values of reestablishing our connection to this lost world of whole foods not only for our good health but also for the health of future generations.
192 pages, softcover

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by Ron Schmid, N,D.

A wonderful companion to Nutrition and Physical Degeneration and Nourishing Traditions. Includes a concise overview of Price's studies of traditional societies with photographs; how a return to a traditional diet can help you reduce risk of heart disease, fight allergies, chronic fatigue, arthritis, skin problems and increase your life expectancy; and an excellent guide to natural eating with dietary considerations for specific conditions. This book should be in every library and widely read by all.
270 pages, softcover

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With this revised and expanded update of the classic the Sugar Trap, the author brings us invaluable help for avoiding many of today's common sweeteners. With careful research and balanced advice, she tells why everyone should limit their sugar intake. Despite misleading labeling, sly marketing tactics and vague federal recommendations for sweetener intake reflecting research bias and strong pressures from sweetener interests, with this information anyone can learn to avoid or limit sugar in their diet.

426 pages. softcover

by Kaufmann & Schoneck

This illustrated book includes a history of fermentation, great recipes, and helpful instructions for using the Harsch Ceramic Pickling Crock!
61 pages, softcover

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by Robert Scharff

A complete guide to natural deydration. Provides detailed instructions, recipes and color photos.

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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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