She teamed with Mary Enig, PhD, an expert of world renown in the subject of lipids and human nutrition. When the youngest of her four children became old enough to attend school full time, Sally applied her writing skills and training in French and Mediterranean cooking to the subject of nutrition and began work on a comprehensive cookbook that would combine accurate information on nutrition with delicious, practical recipes. Price’s research to the feeding of her own children, and proved for herself that a diet rich in animal fats, and containing the protective factors in old-fashioned foodstuffs like cod liver oil, liver, raw milk, butter and eggs, make for sturdy cheerful children with a high immunity to illness. Price noted that all of these diets contained a source of good quality animal fat, which provided numerous factors necessary for the full expression of our genetic potential and optimum health. The unforgettable photographs contained in his book document the beautiful facial structure and superb physiques of isolated groups consuming only whole, natural foods. Called the “Charles Darwin of Nutrition,” Price traveled the world over studying healthy primitive populations and their diets. Sally’s lifelong interest in the subject of nutrition began in the early 1970s when she read Nutrition and Physical Degeneration by Weston A. This well-researched, though-provoking guide to traditional foods contains a startling message: animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.

Sally Fallon Morell is best known as the author of Nourishing Traditions®: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.

Sally fallon