Over a 10 Year Period Dr Price Studied Isolated Primative cultures, he travelled to these groups who consumed and prepared their foods according to their traditional ways. He noted they had beautiful straight teeth, freedom from decay, good physiques, resistance to disease and fine characters. These attributes were typical of native groups on their traditional diets, rich in essential nutrients.
Although these groups were geographically different, the principles were the same.
The diets of healthy, nonindustrialized peoples contain no refined or denatured foods or ingredients, such as refined sugar or high fructose corn syrup; white flour; canned foods; pasteurized, homogenized, skim or lowfat milk; refined or hydrogenated vegetable oils; protein powders; synthetic vitamins; or toxic additives and artificial colorings.
All traditional cultures consume some sort of animal food, such as fish and shellfish; 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, with the organ meats and fats preferred.
Their food 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, now thought to be vitamin K2) 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 content of food enzymes and beneficial bacteria from 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 percent to 80 percent of calories but only about 4 percent of calories come from polyunsaturated oils naturally occurring 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. Traditional people went to great lengths to procure salt. It was an essential part of every traditional diet.
All traditional cultures make use of animal bones, usually in the form of gelatin-rich bone 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.
Learn how to use these principles in your life to effect immendiate change.