Sally Fallon

Author Profile

Sally Fallon Morell, MA (President and Treasurer), is a journalist, chef, nutrition researcher, homemaker, and community activist. She is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. This well-researched, thought-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.

Ms. Morell’s lifelong interest in the subject of nutrition began in the early 1970s when she read Nutrition and Physical Degeneration by Weston A. Price. Called the "Charles Darwin of Nutrition," Price traveled the world over studying healthy primitive populations and their diets. The unforgettable photographs contained in his book document the beautiful facial structure and superb physiques of isolated groups consuming only whole, natural foods. 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. Ms. Morell applied the principles of the Price 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 and eggs, make for sturdy cheerful children with a high immunity to illness.

When the youngest of her four children became old enough to attend school full time, Ms. Morell 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. She teamed with Mary Enig, Ph.D., an expert of world renown in the subject of lipids and human nutrition. Now is its second edition, Nourishing Traditions has stimulated the public health and medical communities to take a new look at the importance of traditional foods and preparation techniques, and to reexamine the many myths about saturated fats and cholesterol. The book places special emphasis on the feeding of babies and children to ensure optimal development during their crucial growing years.

Ms. Morell and her colleague Dr. Enig are frequent contributors to holistic health publications. Their work is widely respected for providing accurate and understandable explanations of complicated subjects in the field of nutrition and health. Several articles on the dangers of modern soy products have generated intense controversy in the health food industry

She is the president and owner of NewTrends Publishing, serving as editor and publisher of Nourishing Traditions, The Cholesterol Myths by Uffe Ravnskov, MD, PhD; The Untold Story of Milk by Ron Schmid, ND; The Yoga of Eating by Charles Eisenstein; The Fourfold Path to Healing by Thomas Cowan, MD; and The Whole Soy Story (December 2004) by Kaayla T. Daniel, PhD. Ms. Morell’s latests book, Eat Fat Lose Fat (Penguin, Hudson Street Press), co-authored with Dr. Mary Enig, was published in December 2004.

Ms. Morell received a Bachelor’s Degree in English with honors from Stanford University, and Master’s Degree in English with high honors from UCLA. She has served as president of her local citizens group and is actively involved in community landscaping projects. She speaks French and Spanish. Her interests include music, gardening, metaphysics . . . and of course cooking.

Website: http://www.westonaprice.org/
Website: http://www.realmilk.com/

Cookbooks by Sally Fallon

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