Characteristics of Traditional Diets

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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.

Jill Nienhiser has been a Weston A. Price Foundation member since 2001, and has provided web maintenance, editing, and proofreading support for and for many years. She also helped launched the Farm-to-Consumer Legal Defense Fund in 2007.

6 Responses to Characteristics of Traditional Diets

  1. Marina says:

    Thank you for this article! How long is the recommended proper spacing between children?

  2. Janelle says:

    I wonder what would be categorized as “proper spacing of children”? Genuinely curious; I realize there will be variation, but on average, how much time between pregnancies would allow for the mother’s body to regain overall health and general nutrition (and then how might that look with extended and/or tandem breastfeeding)?

  3. leslie says:

    I happen to know that ‘proper spacing’ is 4 years and that is driven by the breastfeeding which is completely on demand and typically lasts for 4 years.

  4. Scott Burrows says:

    There isn’t one single citation in this article.

    • Adrian Lee says:

      The article is based on the book Nutrition and Physical Degeneration. If you haven’t read it (and it appears by your comment that you haven’t), I highly recommend it. It is the whole basis for the WPF and this website. IMHO, it should be required reading in any broad educational curriculum.

  5. Luan silva rocha dos santos says:

    vocês tem algum artigo sobre reumatismo ?

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