For readers of Plague of Corruption, Thomas S. Cowan, MD, and Sally Fallon Morell ask the question: are there really such things as "viruses"? Or are electro smog, toxic living conditions, and 5G actually to blame for COVID-19? The official explanation for today's COVID-19 pandemic is a "dangerous, infectious virus." This is the rationale for isolating a large portion of the world's population in their homes so as to curb its spread. From face masks to social distancing, from antivirals to vaccines, these measures are predicated on the assumption that tiny viruses can cause serious illness and that such illness is transmissible person-to-person. It was Louis Pasteur who convinced a skeptical medical community that contagious germs cause disease; his "germ theory" now serves as the official explanation for most illness. However, in his private diaries he states unequivocally that in his entire career he was not once able to transfer disease with a pure culture of bacteria (he obviously wasn't able to purify viruses at that time). He admitted that the whole effort to prove contagion was a failure, leading to his famous death bed confession that "the germ is nothing, the terrain is everything." While the incidence and death statistics for COVID-19 may not be reliable, there is no question that many people have taken sick with a strange new disease-with odd symptoms like gasping for air and "fizzing" feelings-and hundreds of thousands have died. Many suspect that the cause is not viral but a kind of pollution unique to the modern age-electromagnetic pollution. Today we are surrounded by a jangle of overlapping and jarring frequencies-from power lines to the fridge to the cell phone. It started with the telegraph and progressed to worldwide electricity, then radar, then satellites that disrupt the ionosphere, then ubiquitous Wi-Fi. The most recent addition to this disturbing racket is fifth generation wireless-5G. In The Contagion Myth: Why Viruses (including Coronavirus) are Not the Cause of Disease, bestselling authors Thomas S. Cowan, MD, and Sally Fallon Morell tackle the true causes of COVID-19. On September 26, 2019, 5G wireless was turned on in Wuhan, China (and officially launched November 1) with a grid of about ten thousand antennas-more antennas than exist in the whole United States, all concentrated in one city. A spike in cases occurred on February 13, the same week that Wuhan turned on its 5G network for monitoring traffic. Illness has subsequently followed 5G installation in all the major cities in America. Since the dawn of the human race, medicine men and physicians have wondered about the cause of disease, especially what we call "contagions," numerous people ill with similar symptoms, all at the same time. Does humankind suffer these outbreaks at the hands of an angry god or evil spirit? A disturbance in the atmosphere, a miasma? Do we catch the illness from others or from some outside influence? As the restriction of our freedoms continues, more and more people are wondering whether this is true. Could a packet of RNA fragments, which cannot even be defined as a living organism, cause such havoc? Perhaps something else is involved-something that has upset the balance of nature and made us more susceptible to disease? Perhaps there is no "coronavirus" at all; perhaps, as Pasteur said, "the germ is nothing, the terrain is everything."

“[These recipes] are designed to be nourishing as well as delicious . . . Whether you are a seasoned home cook or a novice in the kitchen, The Nourishing Asian Kitchen is perfect for anyone looking to explore traditional Asian cooking.�—Sally Fallon, author of Nourishing Traditions Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices, The Nourishing Asian Kitchen presents an innovative approach to experiencing Asian cuisine while promoting nutritious, garden-to-plate meals that are easy to make. When Sophia Nguyen Eng moved to the Appalachian Mountains in Tennessee to start a family farm, she was determined to honor the cultural food traditions and flavors passed down by her parents, who fled Vietnam in 1975. The meals of her childhood drew inspiration from the rich culinary traditions of Vietnam, China, Japan, Korea, and other Asian countries. However, Sophia noticed that preparing these dishes in the United States often relied heavily on processed ingredients containing artificial flavors and preservatives. She was determined to recreate the flavorful recipes she loved while making them healthier. Inspired by the nutritional research of Weston A. Price, the regenerative farming practices of Joel Salatin, and the traditional Asian recipes passed down through her family for generations, Sophia has curated a unique collection of wholesome dishes in The Nourishing Asian Kitchen. These recipes explore the proper preparation of grains, dairy, meats, and ferments, emphasizing fresh ingredients and traditional cooking methods while focusing on flavor, food quality, ingredient sourcing, seasonality, and eating nose-to-tail. With an opening sectioning on mastering basic techniques—like working with bone broth, fish fumet, and ghee—the recipes range from familiar classics to mind-blowing creations, including: Sauces: Korean Gochujang Sauce, Hoisin Sauce, Vietnamese “Peanut� Dipping Sauce, Lemongrass Chili Oil Vegetable & Sides: Pickled Red Onion, Daikon Kimchi, Wild Bibimbap, Mushroom Banchan Soups: Oxtail Pho, Sweet and Sour Tamarind Soup, Spicy Thai Hot Pot, Crab Noodle Soup Meats: Garlic Butter Chicken Wings, Five Spice Pork Belly Banh Mi, Shaking Beef with Watercress Salad, Lamb Bulgogi Spring Rolls Beverages & Desserts: Vietnamese Coffee, Strawberry Lychee Panna Cotta, Matcha Green Tea Honey Ice Cream And much more!    From hot pot to tempura, kimchi to pho, each recipe is designed to nourish the body and reconnect with tradition and heritage. And with beautiful photography by David K. Peng, easy-to-follow instructions, and tips for sourcing high-quality ingredients, The Nourishing Asian Kitchen is a must-have for anyone seeking to explore the world of Asian cuisine through the lens of nourishing traditions.

The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times '[Katz's] books have become manifestos and how-to manuals for a generation of under-ground food activists.' The New Yorker '...the high priest of fermentation theory' the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazake and so much more! Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make: Low-salt or salt-free sauerkraut Grape Water Kefir Soda Kombucha Soda Dairy-free yogurt Savoury vegetable sourdough pancakes Miso-Tahini spread Apple cider vinegar Herbal mead and so much more! Updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!

The Nourishing Traditions Book of Baby & Child Care makes the principles of traditional nutrition available to modern parents. The book provides holistic advice for pregnancy and newborn interventions, vaccinations, breastfeeding and child development, as well as a compendium of natural treatments for childhood illnesses, from autism to whooping cough. The work of Rudulf Steiner supports the book's emphasis on the child's spiritual requirement for imaginative play.

Bestselling author Sally Fallon Morell predicted the rise of bone broth, an old-fashioned remedy turned modern health craze, in her recent hit NOURISHING BROTH. Now, Sally explains the origins of, and science behind, the next movement in the wellness world--healthy fats. In the style of her beloved cult classics NOURISHING TRADITIONS and NOURISHING BROTH, NOURISHING FATS supports and expands upon the growing scientific consensus that a diet rich in good fats is the key to optimum health, and the basis of a sustainable, long-term diet. Sally has been giving the clarion call for these facts for many years and now the American public is finally is catching up. In NOURISHING FATS Sally shows readers why animal fats are vital for fighting infertility, depression, and chronic disease, and offers easy solutions for adding these essential fats back into readers' diets. Get excited about adding egg yolks and butter back into your breakfast, because fat is here to stay!

One doctor's surprising answer to the epidemic of chronic disease and essential reading for everyone concerned with the health of the next generation ..[T]he further we move away from nature the sicker we become, and it is our children who pay the heaviest price for what modern civilization is doing to our environment and our bodies. This book will make the reader think. I warmly recommend it! Dr. Natasha Campbell-McBride, MD, author of Gut and Psychology Syndrome Over the past fifty years, rates of autoimmunity and chronic disease have exploded. While some attribute this rise to increased awareness and diagnosis, Thomas Cowan, MD, argues for a direct causal relationship to a corresponding increase in the number of vaccines children typically receive. Dr. Cowan looks at emerging evidence that certain childhood illnesses are actually protective of disease later in life; examines the role of fever, the gut and cellular fluid in immune health; argues that vaccination is an ineffective (and harmful) attempt to shortcut a complex immune response; and asserts that the medical establishment has engaged in an authoritarian argument that robs parents of informed consent. His ultimate question, from the point of view of a doctor who has decades of experience treating countless children is: What are we really doing to children when we vaccinate them? Dr. Cowan intelligently educates us on the complicated and beautiful workings of our immune system, clearly explains how and why its malfunction is harming us, and elucidates why our precious children are so vulnerable to these diseases. Lindy Woodard, MD, Pediatric Alternatives

The Paleo craze has taken over the world. It asks curious dieters to look back to their ancestors' eating habits to discover a "new" way to eat that shuns grains, most dairy, and processed foods. But, while diet books with Paleo in the title sell well--are they correct? Were paleolithic and ancestral diets really grain-free, low-carb, and based on all lean meat? In NOURISHING DIETS bestselling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world--from Australian Aborigines to pre-industrialized Europeans. In looking to the past, Fallon Morell debunks common Paleo diet myths and points readers to what they should actually be eating--the key principles of traditional diets from across cultures: nutrient dense animal fats, carefully prepared grains and legumes, organ meats, carbohydrates like yams and cassava, bone broth, salt, and lacto-fermented foods rich in enzymes and beneficial bacteria. NOURISHING DIETS begins with a discussion of the basic principles found in ancestral diets and then takes the reader on a fascinating world tour to explore primitive food practices and beliefs. Each chapter will include recipes that make ancestral principles available to food lovers in modern kitchens.

The follow-up book to the hugely best-selling Nourishing Traditions, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation.
NOURISHING BROTH: An Old-Fashioned Remedy for the Modern World
Nourishing Traditions examines where the modern food industry has hurt our nutrition and health through over-processed foods and fears of animal fats. NOURISHING BROTH will continue the look at the culinary practices of our ancestors, and it will explain the immense health benefits of homemade bone broth due to the gelatin and collagen that is present in real bone broth (vs. broth made from powders).
NOURISHING BROTH will explore the science behind broth's unique combination of amino acids, minerals and cartilage compounds. Some of the benefits of such broth are: quick recovery from illness and surgery, the healing of pain and inflammation, increased energy from better digestion, lessening of allergies, recovery from Crohn's disease and a lessening of eating disorders because the fully balanced nutritional program lessens the cravings which make most diets fail. Diseases that bone broth can help heal are: Osteoarthritis, Osteoporosis, Psoriasis, Infectious Disease, digestive disorders, even Cancer, and it can help our skin and bones stay young.
In addition, the book will serve as a handbook for various techniques for making broths-from simple chicken broth to rich, clear consomme, to shrimp shell stock. A variety of interesting stock-based recipes for breakfast, lunch and dinner from throughout the world will complete the collection and help everyone get more nutrition in their diet.
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With over six hundred thousand copies sold, Nourishing Traditions is a phenomenon that has captured the imagination of America's health conscious consumers. The Nourishing Traditions Cookbook for Children provides children with the key messages of the parent book-the benefits of eggs, butter, bone broths and soups, lacto-fermented foods, meat and organ meats. Beautifully illustrated, the book teaches the basics of healthy cooking step by step. Children and their parents will enjoy lots of original recipes for healthy snacks, desserts, baked goods, lunches and breakfasts.