Stocking a Traditional Foods Kitchen

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We’ve been told a lot over the years, haven’t we? Some things have been well-meaning advice; others have been blatant attempts to deceive and take advantage of us, the consumer. Much of my paradigm is based on the findings of Weston A. Price, an anthropology-minded dentist who made some fascinating discoveries. Disturbed by his patients' rampant tooth decay and physical degeneration, he set out to find out the root cause. 

His exploration was at a time where there were still areas of the world that had not yet been touched by modern food processing. After over 10 years of research, he noted that healthy, thriving people were eating the traditional foods of their ancestors. In contrast, those who were living on the nutrient-devoid food of the modern society (white flour, pasteurized milk, vegetable oils, sugar, processed food, etc.) had rampant tooth decay, infectious disease and degenerative conditions. In addition, children that were born to parents in these areas had crowded teeth, bone structure deformities and a reduced immunity to disease.

This is what Dr. Price found to be a commonality within each healthy group:

  • Traditional cultures valued animal fats (healthy primitive peoples had a diet high in the fat-soluble vitamins A, D and K2)

  • All traditional cultures consumed lacto-fermented foods (sauerkraut, kimchi, yogurt, kefir, cheese)

  • Healthy traditional cultures consumed more salt than we do today, specifically unrefined salt that contains an abundance of beneficial magnesium and trace minerals

  • The diets of healthy, non-industrialized people contained no refined or denatured foods or ingredients (no refined sugar or high fructose corn syrup; white flour; pasteurized, homogenized, skim or low-fat milk; refined or hydrogenated vegetable oils; protein powders; synthetic vitamins; or toxic additives and artificial colorings)

  • The diets of healthy, non industrialized people contained at least four times the minerals and water-soluble vitamins and TEN times the fat-soluble vitamins found in animal fats (vitamin A, D and K2) as the average American diet

  • All seeds, grains, nuts and legumes were soaked, sprouted, fermented or naturally leavened to neutralize naturally occurring anti-nutrients such as enzyme inhibitors, tannins and phytic acid

  • Traditional diets contained nearly equal amounts of omega-6 and omega-3 essential fatty acids (today, the ratio is highly skewed due to the overconsumption of refined vegetable oils, a source of omega-6 fatty acids)

  • All traditional cultures made use of animal bones, usually in the form of gelatin-rich bone broths

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Olivia HermosilloComment