Dietary Principles of Weston A. Price

Over a 10 Year Period Dr Price Studied Isolated Primative cultures, finding the groups who consumed and prepared their foods according to their traditional ways had beautiful straight teeth, freedom from decay, good physiques, resistance to disease and fine characters 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 principles

No Denatured Foods

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.

Consumed Animal Foods

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.

Higher Vitamin and Mineral Content

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.

Cooked and Raw food

All traditional cultures cooked some of their food but all consumed a portion of their animal foods raw.

Fermented Foods

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.

Preparation of Grains

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.

They Consumed Saturated Fat

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.

Omega-6 and Omega-3

Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids.

Salt

All traditional diets contain some salt.

They Used the Bones

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

Special feeding for pregnant women, nursing mothers and growing children

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.

How to apply these principles to modern life

Learn how to use these principles in your life to effect immendiate change.