Traditional Foods can help Nourish us Now
[in the pic- Kathy Kramer (WAPF), Dr. Karen Kan, Sally Fallon-Morell at The Lake Clear Lodge]
The Importance of Traditional Foods – plus 2 audios - Listen In
Listen to Chef Cathy as she interviews Sally Fallon Morell just prior to the 2016 Real Foods Summit at the Lake Clear Lodge
Dr Weston A Price traveled the world in the 1920’s and 30’s.
He found peoples around the world who were happy, healthy and well built.
The diets differed depending on where they lived but had several common factors they all followed in terms of what they ate and more importantly –
how they prepared them.
This is what he found and why you should re-learn the preparations they used.
Characteristics of Traditional Diets
see more at www.westonaprice.org and a great intro video here
This wisdom passed down from generation to generation, kept primitive groups around the world in peak physical condition.
1. The diets of healthy primitive and non-industrialized peoples contain no refined or denatured foods such as refined sugar or corn syrup; white flour; canned foods; pasteurized, homogenized, skim or low-fat milk; refined or hydrogenated vegetable oils; protein powders; artificial vitamins or toxic additives and colorings.
2. All traditional cultures consume some sort of animal protein and fat from fish and other seafood; water and land fowl; land animals; eggs; milk and milk products; reptiles; and insects.
3. Primitive diets contain at least four times the calcium and other minerals and TEN times the fat soluble vitamins from animal fats (vitamin A, vitamin D and the Price Factor) as the average American diet.
4. In all traditional cultures, some animal products are eaten raw.
5. Primitive and traditional diets have a high food-enzyme content from raw dairy products, raw meat and fish; raw honey; tropical fruits; cold-pressed oils; wine and unpasteurized beer; and naturally preserved, lacto-fermented vegetables, fruits, beverages, meats and condiments.
6. Seeds, grains and nuts are soaked, sprouted, fermented or naturally leavened in order to neutralize naturally occuring antinutrients in these foods, such as phytic acid, enzyme inhibitors, tannins and complex carbohydrates.
7. Total fat content of traditional diets varies from 30% to 80% but only about 4% of calories come from polyunsaturated oils naturally occurring in grains, pulses, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids.
8. Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids.
9. All primitive diets contain some salt.
10. Traditional cultures consume animal bones, usually in the form of gelatin-rich bone broths.
11. Traditional cultures make provisions for fertility and the health of future generations by providing special nutrient-rich foods for parents-to-be, pregnant women and growing children; by proper spacing of children; and by teaching the principles of right diet to the young.