This is my fist post. I've read the archives and haven't noticed any
reference to the work of Fallon and Enig, so I hope this post is helpful.

Keith Thomas, in his review of the TBK Fitness Program, was surprised that
TBK spoke in favor of coconut oil, and noted his concern about raw meat.

Sally Fallon and Mary Enig are the authors of Nourishing Traditions, a book
that I highly recommend. It is a very valuable guide to avoiding the toxins
that are common in processed foods, and to eating more like our ancestors
ate. They explain that hydrogenated coconut oil, just like all hydrogenated
oils, should be avoided. However, natural coconut oil is excellent for you
health. In fact, it is one of the best oils you can use for frying. You can
get natural coconut oil at most health food stores, at Philippine or Indian
grocery stores, or over the Web.

They also report that all traditional societies included raw meat in their
diet, especially for couples in their child-bearing years. They provide
thorough instructions on how to avoid parasites and other health risks.
Rather than leaving something out, I will refer you to the book to get
detailed instructions.

From my perspective, the book covers two essential topics that I haven't
seen discussed anywhere else: enzymes and minerals. They explain what
enzymes are, how they work, why they are important, and how they are
destroyed by modern food processing. They give several practical ways to
reintroduce enzymes back into your diet. They give a detailed description of
the essential and trace minerals and why we need them. They explain how
modern agricultural practices and food processing technology deprive us of
those essential nutrients, and then give practical, low-cost methods for
creating mineral-rich broths for soups and sauces.

Fallon and Enig are building on the work of Weston Price. He traveled the
world during the 1930's, studying the diet and food preparation habits of
people in remote villages from Borneo to the Swiss Alps. Fallon and Enig
explain how primitive people always fermented certain foods that are not
considered paleo, such as grain and dairy. They recognize the health risks
of white bread and pasteurized milk, and advocate a totally different
treatment. They are very thorough scientists. Enig is the brave soul who
risked her career blowing the whistle on the food processing industry over
transfats and the free radicals in hydrogenated vegetable oils. Their book
is well documented, and Enig and Cordain have had some lively debates on the
Paleodiet Listserv.

It is hard to figure out how to eat like our ancestors while living in
modern society. Nourishing Traditions is an excellent place to start.

Rob