Principles of Traditional Diets – Weston A. Price
These are dietary principles many of us follow, largely from the principles of the Weston A. Price Foundation, based on successful indigenous diets, which yielded much fewer health problems than we see of those who eat a modern industrial-agriculture-based diet.
- No de-natured foods (such as refined sugars, bleached white flours, canned foods, pasteurised foods, homogenised, skim or low fat milks, refined or hydrogenated oils, chemically extracted oils, protein powders, artificial vitamins, additives and coloring.
- Reliance on high-quality saturated fats for energy and nutrition. Nearly equal amounts of Omega 3 and Omega 6 essential fatty acids. Total Fat content of traditional diets varied from 30% – 80%.
- Some sort of animal protein and fat – from seafood, water and land birds, land animals, eggs, milk and milk products, reptiles and insects.
- Seeds, grains and nuts are soaked, fermented, or naturally leavened in order to neutralise naturally occurring anti-nutrients in these foods (such as phytates, enzyme inhibitors, tanins and complex carbohydrates).
- Making provisions for the health of future generations by providing special nutrient rich foods for parents to be, pregnant women and growing children.
- Salt (unrefined, mineral rich).
- High-enzyme foods – such as found in: raw dairy, raw meat and fish, raw honey, cold pressed oils, unpasteurised wines, beers, ciders and vinegar, naturally preserved lacto-fermented vegetables, fruits, drinks and condiments.
- Consumption of animal bones, usually in the form of gelatin-rich bone broths. Use of all parts of the animal especially mineral rich organs, livers, whole heads, eyes, glands etc.
Learn more about Weston A. Price