Ancestral Nutrition 3/6
Weston Price was a dentist from the USA who in the 1930s traveled the world studying the health and diets of traditional people. None of the primitive cultures that he studied ate the same foods. They did, however, have common eating practices:
1. Not Processed
Food from traditional cultures didn’t contain any refined foods, such as white sugar, white flour, canned foods, pasteurized or low-fat milk, vegetable oils and protein powders.
2. Animal Food
All traditional cultures ate animal foods, such as fish, shellfish, poultry, meat, eggs, milk and insects. The whole animal was eaten with the organ meats and fats preferred.
Traditional diets used animal fats lard, tallow, egg yolks, cream and butter. They used also traditional vegetable oils: olive, sesame, flax, and tropical oils such as coconut.
All traditional cultures cooked some of their food but all consumed a portion of their animal foods raw.
All traditional cultures use animal bones, usually in the form of gelatin-rich bone broths.
6. Fermented Foods
Traditional diets have a high content of food enzymes and beneficial bacteria from fermented vegetables, fruits, drinks, dairy, meats and condiments.
Seeds, grains and nuts are soaked, sprouted, fermented to neutralize anti-nutrients such as enzyme inhibitors, tannins and phytic acid.
All traditional diets contain some unrefined salt and a variety of herbs and spices.
9. Fruit and Vegetables
No traditional cultures were vegetarian. They all ate fresh vegetables that were in season and locally grown
10. Sacred Foods
Traditional cultures gave special nutrient-rich animal foods to parents-to-be, pregnant women and growing children. Small whole fish, fish eggs, liver and organ meats, raw milk, eggs, animal fat, insects
11. Natural Utensils
They cooked with traditional methods using traditional utensils made from stainless steel, cast iron, glass or ceramics.
Meals were important family gatherings where everyone had fun and enjoyed the food.
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