Characteristics of Traditional Diets

Characteristics of Traditional Diets

  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.

Courtesy of the Weston A Price Foundation

Pretty fascinating isn’t it? In my own daily diet 55-65% of the calories I eat come from saturated fat. I eat lard from happy pigs, tallow and butter from grass-fed cows, coconut oil, red palm oil, and chicken fat from free range chickens. I have had many health problems disappear since I started eating this way. In fact when I was a vegetarian and ate a low-fat diet I was sick all the time. I had allergies, exhaustion, sinus infections, sleep disorders, skin rashes, chronic digestive issues, lactose intolerance, cracking fingernails, major hormonal imbalances, dry skin and eyes, sensitive teeth, and constant sugar cravings just to name a few. My body has healed itself of every one of those issues since I started eating a more traditional diet.

I would urge you to research this issue for yourself, then start with one small thing at a time. The road to health doesn’t happen all at once, but you do have to start somewhere!



  1. April 10, 2012 at 4:08 AM

    […] Characteristics of Traditional Diets […]

  2. April 16, 2012 at 9:44 AM

    […] Characteristics of Traditional Diets Share this:TwitterFacebookPinterestEmailPrintStumbleUponTumblrLinkedInDiggRedditLike this:Like3 bloggers like this post. […]

  3. April 7, 2013 at 12:08 PM

    […] Characteristics of Traditional Diets […]

  4. April 5, 2015 at 12:54 AM

    […] Characteristics of Traditional Diets […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: