Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (75 page)

Brush swordfish steaks with olive oil and sprinkle with salt and pepper. Grill about 5 minutes to a side, or until cooked through, on a barbecue or under a broiler. Transfer to a heated platter and keep warm until ready to serve. Meanwhile, place garlic, ginger, mustard, optional fish sauce and soy sauce in food processor and process until blended. Add honey and vinegar and process again. With motor running, add the sesame and olive oils gradually so that sauce emulsifies and thickens.

Place swordfish servings on warmed plates. Spoon sauce over and garnish with green onions and sesame seeds. This dish goes well with spinach, chard, Chinese peas or steamed Chinese cabbage.

Since the seafoods are, as a group, so valuable a source of the fat-soluble activators, they have been found to be efficient throughout the world not only for controlling tooth decay but for producing a human stock of high vitality. Unfortunately, the cost of transportation in the fresh state often constitutes a factor limiting distribution. Many of the primitive races preserved the food value, including vitamins, very efficiently by drying the fish. While our modern system of canning prevents decomposition, it does not efficiently preserve some of the fat-soluble activators, particularly vitamin A. Weston Price, DDS
Nutrition and Physical Degeneration

FISH WITH CURRY SAUCE

Serves 4

2 pounds firm-fleshed fish, such as halibut or swordfish

6 tablespoons extra virgin olive oil or lard

2 medium onions, very thinly sliced

¼ cup fresh chile peppers, chopped

2 tablespoons curry powder or curry paste

1½ cups coconut milk or 7 ounces creamed coconut (
About Coconut Products
)

1 cup
fish stock

1 tablespoon freshly grated ginger

2 tablespoons fresh lime juice

5-6 basil leaves or kaffir lime leaves (available at Oriental markets), chopped

sea salt or fish sauce (157)

Remove skin and bone from fish steaks and cut into cubes. Dry well and saute in batches in a cast-iron skillet in about 3 tablespoons olive oil or lard. Remove to a heated platter, cover with parchment paper (See
Sources
) and keep warm in the oven while preparing remaining fish and sauce.

To prepare the sauce, add remaining olive oil or lard to the skillet. Saute onions and chile peppers until soft. Stir in the curry powder or paste until well amalgamated. Add coconut milk and fish stock, bring to a boil and skim. Add ginger, lime juice and basil or kaffir lime leaves. Boil vigorously, stirring frequently until the sauce reduces and thickens slightly. Season to taste. Return fish to the skillet and simmer for about 5 minutes or until fish is tender. Do not overcook. Transfer to a heated bowl and serve immediately. Serve with
basic brown rice
,
raisin chutney
, chopped
crispy peanuts
and chopped green onions.

While many of the primitive races studied have continued to thrive on the same soil through thousand of years, our American human stock has declined rapidly within a few centuries and in some localities within a few decades. In the regions in which degeneration has taken place the animal stock has also declined. A decadent individual cannot regenerate himself, although he can reduce the progressive decadence in the next generation, or can vastly improve that generation, by using the demonstrated wisdom of the primitive races. No era in the long journey of mankind reveals in the skeletal remains such a terrible degeneration of teeth and bones as this brief modern period records. Must Nature reject our vaunted culture and call back the more obedient primitives? The alternative seems to be a complete readjustment in accordance with the controlling forces of Nature. Weston Price, DDS
Nutrition and Physical Degeneration

After an excellent meal, body and spirit experience a very special sense of well-being. Physically, the face lights up, while the brain refreshes itself; the facial line reddens, the eyes shine, and a gentle warmth permeates all the limbs. Psychologically, the spirit becomes more alert, fantasy more lively. . .. In addition, one frequently finds united around the same tables all factors which make society possible: love, friendship, business, speculation, power, protection, ambition, intrigue—that is why a feast brings fruits of all kinds.

J. A. Brillant-Savarin

FISH CAKES

Makes 8 patties

1½ pounds whitefish

½ pound fresh fish roe (optional)

2 eggs, lightly beaten

2 small onions, finely minced

1 cup whole grain bread crumbs

2 tablespoons Dijon-type mustard

¼-½ teaspoon cayenne pepper

1 bunch cilantro, chopped (optional)

1 teaspoon grated lemon rind

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

about ½ cup
clarified butter

about ½ cup extra virgin olive oil

This is a delicious way to eat inexpensive, coarsely grained fish. If your fish merchant can supply you with roe from cod, whitefish, etc., don't hesitate to add this highly nutritious ingredient.

Place fish in a pan with filtered water and simmer gently until fish is tender. Remove with a slotted spoon, place in a bowl and break up with a fork. Meanwhile, place optional fish roe in its casing in a pan with water and a little vinegar or lemon juice and simmer for about 10 minutes. Rinse in a colander and remove roe from casing. Add to flaked fish and mix thoroughly.

Combine eggs with onions, bread crumbs, mustard, cayenne pepper, cilantro and lemon rind. Season to taste. Add to fish and mix well. Form into cakes. Saute until golden, a few at a time, in butter and olive oil. Serve with parsley
butter sauce
,
Creole mayonnaise
or
red pepper sauce
.

Cholesterol is an antioxidant and free radical scavenger which protects cell membranes. It is liberally disbursed in cell walls, protecting vital phospholipids from free radical damage. Cholesterol also acts as a precursor to the many steroid hormones and vitamin D. Vitamin D is normally produced in the skin by exposure of cholesterol to ultraviolet radiation from sunlight. Ultraviolet light is a form of ionizing radiation, which produces free radicals in living tissues.

Total cholesterol (reflected by blood cholesterol) is determined primarily by cholesterol synthesis in response to ongoing oxidative stress from free radicals, not primarily by dietary cholesterol intake. Serum cholesterol levels are indicators of free radical damage and, therefore, correlate with the risk of atherosclerosis. Cholesterol is synthesized in the body as needed and with epidemic free radical diseases, blood cholesterol levels increase with age. . .. Dietary restriction of cholesterol and medications to reduce blood cholesterol have been counterproductive in the treatment of atherosclerosis because the antioxidant role of cholesterol has not been recognized. Unoxidized cholesterol is widely dispersed in cell membranes as a protective factor against atherosclerosis, cancer and other free radical induced diseases. E. M. Cranton, MD and J. P. Frackelton, MD
Journal of Holistic Medicine

FISH FILETS IN PARCHMENT PAPER

Serves 6

2 pounds filet of sole, turbot or whiting

2 medium onions, very thinly sliced

1 cup
piima cream
or
creme fraiche

2 tablespoons fish sauce (
Fermented Fish Sauce
), optional

1 bunch cilantro, chopped

Cut six pieces of aluminum foil and line them with six pieces of parchment paper (See
Sources
) of slightly smaller size. Place a portion of fish on each. Top with onions, a teaspoon of optional fish sauce and a dollop of cultured cream. Fold foil, with parchment paper, together at center, then at ends. Bake in a 350-degree oven or on the barbecue for about 20 minutes. To serve, place "packages" on individual plates. Open and sprinkle with cilantro. The foil and parchment paper will serve as bowls for the fish and its creamy sauce.

The Zutphen Study. . .was a study of the eating habits of inhabitants of one village in the Netherlands. In this study, the researchers found that even one serving of sea fish each week substantially reduced the incidence of CHD in the individuals who ate the fish. Two interesting points were made in this study. First, for those men who ate the fish, it did not matter how old they were, what their blood pressure or blood cholesterol level was, or, incredibly, how much they smoked. It also made no difference how active they were. Secondly, the men who ate the fish not only had a lowered risk of heart disease, but they consumed significantly more animal protein, cholesterol and alcohol and significantly less carbohydrate than the men who didn't eat fish and who suffered higher mortality rates. The men who had a lower risk of heart disease ate the very foods we are continually told not to eat, and they ate significantly less of the foods we are advised to eat! The authors noted one other very astounding relationship. Those men who consume the most calories had the lowest blood cholesterol levels and those who consumed the least calories had the highest cholesterol levels. Chris Mudd
Cholesterol and Your Health

TROUT IN PARCHMENT PAPER

Serves 4

4 whole wild trout, skin on

8 shallots, peeled and finely chopped

3 tablespoons butter

1 cup dry white wine

1 tablespoon fresh herbs such as thyme, tarragon or rosemary

sea salt or fish sauce (
Fermented Fish Sauce
) and pepper

Wash trout well and pat dry. Cut six pieces of aluminum foil and line them with six pieces of parchment paper (See
Sources
) of slightly smaller size. Place a trout on each one. Saute shallots in butter, add wine and boil down until liquid is reduced to only a few tablespoons. Let cool. Stir in herbs and season to taste. Spoon a little sauce over each fish. Fold foil, with parchment paper, together at center, then at ends. Bake in a 350-degree oven, or on the barbecue, for about 30 minutes.

Although it is possible to change blood cholesterol a little in laboratory experiments and clinical trials by dieting, it is impossible to find any relationship between the makeup of the diet and the blood cholesterol in individuals who are not participating in a medical experiment. In other words, individuals who live as usual and eat their food without listening to doctors or dieticians show no connection between what they eat and the level of their blood cholesterol. Uffe Ravnskov, MD, PhD
The Cholesterol Myths

POACHED SALMON

Serves 20-30

1 whole wild salmon, cleaned, with head, tail and skin

cheesecloth and string

½ cup vinegar

3 bay leaves,

1 teaspoon juniper berries

1 lemon, sliced

1 teaspoon dried green peppercorns

1¼ cups
green gelatin mayonnaise

2 cucumbers