Characteristics of a Traditional Diet

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  • The diets of healthy, nonindustrialized peoples contain no refined or denatured foods such as refined sugar or corn syrup; white flour, canned foods, pasteurized, homogenized, skim, or lowfat milk; refined or hydrogenated vegetable oils; protein powders; artificial vitamins, or toxic additives and colorings.
  • All traditional cultures consume some sort of animal food,, such as fish and other seafood; land and water fowl; land and sea mammals; eggs; milk and milk products; reptiles; and insects.  The whole animal is consumed-- muscle meat, organs, bones, and fat.
  • The diets of healthy, nonindustrialized peoples contain at least four times the minerals and water-soluble vitamins, and TEN times the fat-soluble vitamins found in animal fats (vitamin A, vitamin D, and Activator X) as the average American diet.
  • All traditional cultures cooked some of their food but all consumed a portion of their animal foods 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, dairy products, meats and condiments.
  • Seeds, grains, and nuts are soaked, sprouted, fermented, or naturally leavened to neutralize naturally occurring anti-nutrients such as enzyme inhibitors, tannins, and phytic acid.
  • .  Total fat content of traditional diets varies from 30% to 80% of calories but only about 4% of calories come from polyunsaturated oils naturally occuring in grains, legumes, 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 traditional diets contain some salt

  • All traditional cultures make use of animal bones, usually in the form of gelatin-rich meat broths.
  • Traditional cultures make provisions for the health of future generations by providing special nutrient-rich animal 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.