Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (74 page)

Cut filets into pieces of approximately equal size. Mix sea salt and pepper with flour on a plate. Mix bread crumbs with lemon peel in a bowl. Dredge each piece of fish first in the flour mixture, next in egg and lastly in the flour mixture. Saute in batches in equal parts of butter and oil. Remove to a heated platter and keep warm while preparing the remaining pieces. You will need to replenish butter and oil after each batch.

Serve with lemon wedges,
tartar sauce
or
ginger carrots
.

The Watusi is a very interesting tribe living on the east of Lake Kivu, one of the headwaters of the West Nile in Ruanda which is a Belgian Protectorate. They are tall and athletic. . .. They have magnificent physiques. Many stand over six feet without shoes. Several of the tribes neighboring Ethiopia are agriculturists and grow corn, beans, millet, sweet potatoes, bananas, kafir corn and other grains as their chief articles of food. Physically they are not as well built as either the tribes using dairy products liberally or those using fish from the freshwater lakes and streams. They have been dominated because they possess less courage and resourcefulness. The government of Kenya has for several years sponsored an athletic contest among the various tribes, the test being one of strength for which they use a tug-of-war. One particular tribe has carried off the trophy repeatedly. This tribe resides on the east coast of Lake Victoria and lives very largely on fish. The members are powerful athletes and wonderful swimmers. Weston Price, DDS
Nutrition and Physical Degeneration

GRILLED SWORDFISH

Serves 6

1½ pounds swordfish

¾ cup
cilantro marinade

Brush both sides of swordfish with the marinade and let stand, covered, in refrigerator for several hours. Grill under broiler or on barbecue for 5 to 10 minutes per side, depending on thickness of fish. Be careful not to let the fish burn. Serve with
Bernaise sauce
;

Variation: Grilled Tuna

Use
1½ pounds tuna
instead of swordfish. Serve with
chunky tomato sauce
.

Consider now that it is the goal of the National Cholesterol Education Program to lower the intake of animal fat of all Americans to about ten per cent of their caloric intake. Almost fifteen percent of the Tecumseh participants already ate that little animal fat, and yet it was impossible to see a difference between the cholesterol of those who ate that little and of those who ate much more. Does it make sense to recommend this drastic reduction of animal fat intake if the cholesterol of those who already eat that little is just as high as the cholesterol of the others? Uffe Ravnskov, MD, PhD
The Cholesterol Myths

TROUT WITH ALMONDS

Serves 6

6 fresh whole wild trout

2 cups corn meal

½ teaspoon pepper

1 teaspoon sea salt

about ½ cup
clarified butter

about ½ cup extra virgin olive oil

1 cup crispy almond slivers (
Crispy Almonds
)

Use trout that comes from unpolluted water. Clean well but do not remove heads. Pat dry. Dredge well in mixture of salt, pepper and cornmeal. Saute fish, one or two at a time, in equal amounts of butter and olive oil over a medium-high flame, using a heavy skillet. They will need 5 to 10 minutes on a side, depending on thickness. Remove to a heated platter and keep warm in the oven while preparing remaining trout.

Pour out used oil and butter. Add 2 tablespoons each clarified butter and oil. Saute almonds until golden and pour over fish.

The purpose of these studies has included the obtaining of data which will throw light also on the etiology of deformities of the dental arches and face, including irregularity of position of the teeth [crowded, crooked teeth]. A marked variation of the incidence of irregularities was found in the different [African] tribes. This variation could be directly associated with the nutrition rather than with the tribal pattern. The lowest percentage of irregularity occurred in the tribes living very largely on dairy products and marine life. For example, among the Masai living on milk, blood and meat only 3.4 percent had irregularities. Among the Kikuyu and Wakamba 18.2 and 18.9 percent respectively, had irregularities. These people were largely agriculturists living primarily on vegetable foods. In the native Arab school at Omdurman, among the pupils living almost entirely according to the native customs of selection and preparation of foods, 6.4 percent had irregularities, while in the native school at modernized Khartoum, 70 percent had irregularities. Weston Price, DDS
Nutrition and Physical Degeneration

RED SNAPPER, MEXICAN STYLE

Serves 4

4 red snapper filets

2 tablespoons lime juice

3 tablespoons extra virgin olive oil

1 medium onion, thinly sliced

2 ripe tomatoes, peeled, seeded and chopped

1 bunch cilantro, chopped

1 teaspoon fresh chile pepper, diced

2 cloves garlic, peeled and mashed

pinch cinnamon

sea salt or fish sauce (
Fermented Fish Sauce
)

To peel tomatoes, see
Kitchen Tips and Hints
. Rub filets with lime juice, cover and refrigerate for several hours.

Dry the filets with paper towels. In a cast iron skillet, saute the filets briefly in olive oil on both sides. Transfer to an oiled pyrex baking dish. Add more olive oil to the skillet. Saute the onion until soft. Add remaining ingredients and simmer for about 30 minutes or more until most of the liquid is absorbed. Season to taste with sea salt or fish sauce. Strew the sauce over fish and bake at 350 degrees until tender, about 25 minutes. Serve with
Mexican rice casserole
.

The biggest reason for the art of hydrogenation is firmly stated by Mr. Eckey in this book—hydrogenation provides an amazing shelf life and savings for consumers. John Tobe remarked that "you save yourself a couple of pennies by buying a hydrogenated product, and will probably pay the doctor or the druggist or the hospital thousands of dollars through the years for the lousy few pennies these great benefactors of mankind, the processors, have saved you. They should be given citations and medals for their great work for humanity. You saved pennies but gained ill health." Tom Valentine
Facts on Fats & Oils

SALMON FILET, ORIENTAL STYLE

Serves 6

2 pounds wild salmon filet

4 tablespoons sesame seeds

2 tablespoons rice vinegar

3 tablespoons naturally fermented soy sauce

2 tablespoons fish sauce (
Fermented Fish Sauce
), optional

2 tablespoons toasted sesame oil

1 tablespoon grated ginger

1 bunch finely chopped green onions

3 cloves garlic, minced

3 tablespoons fresh chives (optional)

grated rind of 1 lemon

Place salmon filet skin side down in an oiled pyrex baking dish. Combine all other ingredients and pour over fish. Cover pan with foil (but don't let foil touch the fish) and bake at 350 degrees about 15 minutes or until fish is just barely cooked through.

Slice the salmon into servings, transfer to individual plates and spoon sauce over each slice. Serve with buckwheat or brown rice pasta, or
basic brown rice
.

A splendid illustration of the primitive Maori instinct or wisdom regarding the value of sea foods was shown in an experience we had while making examinations in a native school on the east coast of the North Islands. I was impressed with the fact that the children in the school gave very little evidence of having active dental caries. I asked the teacher what the children brought from their homes to eat at their midday lunch. . .. I was told that they brought no lunch but that when school was dismissed at noon the children rushed for the beach where, while part of the group prepared bonfires, the others stripped and dived into the sea and brought up a large species of lobster. The lobsters were promptly roasted on the coals and devoured with great relish. Weston Price, DDS
Nutrition and Physical Degeneration

SWORDFISH STEAKS, ORIENTAL STYLE

Serves 6

2 pounds swordfish steak, about 1-inch thick

2 tablespoons extra virgin olive oil

sea salt and pepper

3 cloves garlic, peeled

¼ cup fresh ginger, peeled and coarsely chopped

2 tablespoons Dijon-type mustard

¼ cup naturally fermented soy sauce

2 tablespoons fish sauce (
Fermented Fish Sauce
), optional

1 tablespoon raw honey

½ cup rice vinegar

1 tablespoon toasted sesame oil

¹
/
₃
cup extra virgin olive oil

1 bunch green onions, chopped

3 tablespoons sesame seeds, toasted in oven