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Characteristics of Traditional Diets PDF Print E-mail
Saturday, 01 January 2000 23:40

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  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--now believed to be vitamin K2) 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. Traditional 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.
Comments (5)Add Comment
Google Translate to Mandarin
written by Greg, Nov 14 2013
Use google translate for Mandarin.

Soaking grains
written by Anya, Oct 15 2013
This comment is to answer the previous comment on soaking grains. I grew up in Ukraine and as a child I spent many summers in my great Grandma's village where old traditions were/are still respected and practiced. They soaked all grains to "make it better for the stomach". They also soaked grains used to feed the pigs to make it "better for the animals". They considered grains "damaging" if they were not soaked and/or leavened. They also did not know any plant oils (except olive) and ate lots of traditional fats, with raw salted pork bellies number one favorite fat closely followed by fresh raw grass-fed (the only kind) butter. They considered soy to be a weed. We still soak grains and beans and do not eat soy. I hope this helps. PS: I have been soaking my grains and beans ever since I can remember just because my mom, my both grandmas, and all my great grandmas did so. smilies/smiley.gif Now we know why they did.
Soaking Grains
written by Kim Rimmer, Oct 09 2013
Why is it the traditional cultures soaked their grain & nuts? Surely they were unaware of the antinutrients in grains & nuts...what would have driven them to soak these?? How has it been determined that these foods were in fact soaked? I cannot find any information on the I-net as to why to answer these questions other than WAPF stating that they did. Can you be pl
written by Jean, Jun 26 2012
I am from the USA, but I have family in Taiwan who would appreciate everything translated into Mandarin traditional characters as well!
written by tylor, Jun 20 2012
The information provided by the Weston A. Price Foundation is vital to all human beings. As such it is important that as many people as possible be introduced to the articles on this site. Could you please translate this and all other articles into Mandarin (traditional characters would be preferable but simplified acceptable). Mandarin has more native speakers than any other language in the world. If you calculate non-native speakers you are losing well over a billion readers but not providing a mandarin translation. That's over 1/6th of the world's population who are not being provided with access to this information. Two of these people are my wife and mother-in-law. Both have a love of health and cooking and are fascinated by what I read and translate but feel very frustrated that they themselves can not read the articles first-hand. If you are in need of a proficient translator please use my email address to contact me. I would be glad to help.

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Last Updated on Thursday, 19 December 2013 15:56