Characteristics of Traditional Diets

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http://www.westonaprice.org/basicnutrition/characteristics.html

 

 

1. The diets of healthy primitive and nonindustrialized 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. Tradtional cultures consume animal bones, usually in the form of

gelatin-rich bone broths.

 

 

11. Traditional cultures make provisions for 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.