Characteristics of Traditional Diets

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http://www.htnetwork.org/articles/article/1412758/14165.htm

Characteristics of Traditional Diets

September 23, 2004

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.

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.

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.

In all traditional cultures, some animal products are eaten raw.

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.

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.

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.

Traditional diets contain nearly equal amounts of omega-6 and

omega-3 essential fatty acids.

All primitive diets contain some salt.

Tradtional cultures consume animal bones, usually in the form of

gelatin-rich bone broths.

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.

Weston A Price Foundation

_____________________________________________________________________

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>

> http://www.htnetwork.org/articles/article/1412758/14165.htm

>

> Characteristics of Traditional Diets

>

> September 23, 2004

>

> 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;

> <a href= " http://www.serverlogic3.com/lm/rtl3.asp?si=1 & k=protein%

20powders " onmouseover= " window.status='protein powders'; return

true; " onmouseout= " window.status=''; return true; " >protein

powders</a>; artificial vitamins or toxic additives and

> colorings.

>

> 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.

>

> Primitive diets contain at least four times the calcium and other

> minerals and TEN times the fat soluble vitamins from animal fats

> (<a href= " http://www.serverlogic3.com/lm/rtl3.asp?si=1 & k=vitamin%

20a " onmouseover= " window.status='vitamin A'; return true; "

onmouseout= " window.status=''; return true; " >vitamin A</a>, vitamin D

and the Price Factor) as the average

> American diet.

>

> In all traditional cultures, some animal products are eaten raw.

>

> 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.

>

> 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.

>

> 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.

>

> Traditional diets contain nearly equal amounts of omega-6 and

> <a href= " http://www.serverlogic3.com/lm/rtl3.asp?si=1 & k=omega%203 "

onmouseover= " window.status='omega-3'; return true; "

onmouseout= " window.status=''; return true; " >omega-3</a> essential

fatty acids.

>

> All primitive diets contain some salt.

>

> Tradtional cultures consume animal bones, usually in the form of

> gelatin-rich bone broths.

>

> 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.

>

> Weston A Price Foundation

>

>

_____________________________________________________________________