Loading ...Traditional Diets
June 1st, 2007 | D.I.Y., Food Facts, Food Preparation, How-to, Our Food, Traditions, butter, diet, fat, fermentation, health, Mary Enig, Nourishing Traditions, nutrition, protein, recommendation, Sally Fallon, traditional, vegetables, Weston A Price
Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Auckland, New Zealand, Feb 2003
Traditional Diets generally:
- Used no refined and denatured foods
- Contained some sort of animal protein and fat from fish or other seafood
- Contained four times the calcium and minerals and ten times the fat-soluble vitamins as the current U.S. diet
- Cooked all or some of their foods, and also ate raw dairy or meat
- Had high food enzyme content
- Soaked, sprouted, fermented or naturally leavened seeds, grains and nuts before consumption
- Had a fat content that varied between 30-80% of the total calories
- Consisted of nearly equal amounts of omega-6 and omega-3 essential fatty acids
- All contained some type of salt
- All cultures made use of bones, usually as a bone broth
- Made provisions for future generations
The information from this seminar is based on the research done by Dr. Weston A. Price and detailed in his book Nutrition and Physical Degeneration
. Dr. Weston Price was a highly respected dentist from the 1930s who did a ten year study of traditional people around the world. He found that people eating their traditional diets had little to no tooth decay. Sally Fallon’s work in Nourishing Traditions is based on his studies and she has formed the Weston A. Price Foundation to continue the research that he began.
