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Traditional food preparation improves digestion, maximizes benefit.

There would we be without our microwave ovens, convenience foods, and modern, high-tech food production methods? A lot better off, say some researchers.

One of them is Sally Fallon, founder of the Weston A. Price Nutrition Foundation and author of the ground-breaking cookbook Nourishing Traditions (New Trends Publishing, 1999). According to Fallon, just about everything that has been done to America’s food supply in the last century has been detrimental to the food itself and to those who consume it. The way we grow, harvest, store, and process our grains, fruits, vegetables, oils, meat, poultry, and dairy products is entirely different from methods used by humans around the world for thousands…

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