SIMILARTIES OF TRADITIONAL DIETS

(from the Price Pottenger Foundation)

Since the is no single essential food, good nutrition requires that one be aware that whole food nearest their natural state are best able to supply essential nutrients for the highest state of well-being. Dr. Price’s primitive demonstrated that there are many dietary patterns which meet the needs of the body. Where optimum health was maintained, however, all dietary practices showed the following similarities:

  1. In general, all the native foods were found to contain two to six times as high a factor safety in the matter of body building materials as did the displacing foods brought in by civilization.
  2. All groups studied consumed minerals and fat-soluble vitamins from high vitamin butter or from sea foods, cod liver or seal oil, or animal organs with their fat.
  3. Foods were grown on soil which was naturally high in minerals, and no chemical fertilizers or pesticides were used.
  4. All food was eaten liberally in the natural season in which it grew.
  5. Sweets (even good, natural sweets) were used rarely or sparingly, only for occasions of ritual, celebration or special feasting.
  6. In each diet there was some daily source of raw, unaltered protein from sources such as meats, sea foods, nuts, cheeses, eggs, milk, or high quality sprouted seeds. (Foods containing essential amino acids must be included in the food choices for each meal, or it will be impossible to assimilate the total values of the incomplete proteins. It is important to balance the amino acid patterns when vegetable proteins are eaten). Some sort of sea plant or mineral was a part of most diets. Inland sea deposits were treasured and used thriftily.
  7. Methods of food preservation and storage were used which altered the nutrients very little: Earth storage, drying, freezing in the cold climates, or making nutrients more available by culturing, pickling, fermenting, or sprouting.
  8. Each life style was such that people engaged in vigorous physical exercise on a regular basis, either in work, play, dances, games, sports, or hunting and food-gathering.
  9. All had access to pure air and sunlight. Even in the 1930’s, Dr. Price perceived the problems of air pollution and lack of sufficient radiant energy from the sun, due to pollution already present at that time. The situation is far worse today, and that has affected the deterioration of our food quality and our health as well.
  10. Each group observed periods of partial abstinence from food, or regulated periods of under-eating. For some, this came about as natural result of summer crops being in short supply before the new crops were harvested. For others, certain rituals began or ended with days of fasting. Still others taught the value of periodic under-eating by taboos or other means.
  11. Some diets contained some form of ferments. This would include milk cultures, pickling, and other methods of fermenting. Dr. Pottenger recommended using some of these foods for both children and adults to aide in maintaining good gastric acidity.
  12. They all breast-fed their young. Most of them fed special protective foods to their young of child-bearing age in preparation for conception, pregnancy, and lactation. Most of them had some means of spacing the children at least three years apart, to protect the health of the newborns their mothers.
  13. All whole foods, not fractionalized parts of foods. They did not remove the fiber content of their natural foods by refining them. Most foods were eaten raw or very gently and lightly cooked.
  14. Last but not least, the primitives were able to instruct their young in these important principles, thereby protecting their genetic heritage. They ate the foods of their ancestors.

PPNF RESOURCE CATALOG – WWW.PPNF.OREG

06/20 Nutrition: Similarities of Traditional Diets

DIETARY GUIDELINES

(from the Price Pottenger Foundation)

  1. Eat whole, fresh, unprocessed, natural foods.
  2. Eat only foods that will spoil, but eat them before they do.
  3. Eat naturally-raised proteins including fish, seafood, poultry, beef, lamb, game, organ meats and eggs.
  4. Eat whole, naturally-produced milk products, preferably raw milk and butter or fermented products such as whole yogurt, whole cheeses and fresh raw sour cream.
  5. Use only traditional fats and oils including butter and other animal fats, extra virgin olive oil, expeller expressed sesame and flax oil and the tropical oils – coconut and palm.
  6. Eat fresh fruits and vegetables, preferably organic, in salads and soups, or lightly steamed with raw butter (or the best butter you can find).
  7. Use whole grains and nuts that have been prepared by soaking, sprouting or sour leavening to begin to neutralize3 phytic acid and other anti-nutrients.
  8. Prepare homemade meat stocks from the bones of naturally raised chicken, beef, lamb or fish and use liberally in soups and sauces.
  9. Use herb teas and coffee substitutes.
  10. Use spring water or filtered water for cooking and drinking.
  11. Use unrefined Celtic sea salt and a variety of organic herbs & spices for food interest and appetite stimulation.
  12. Make your own salad dressing using raw vinegar and extra virgin olive oil.
  13. Use natural sweeteners in moderation, such as raw honey, maple syrup, Xylitol and the herb stevia.
  14. Use only unpasteurized wine or beer in strict moderation with meals.
  15. Cook only in glass (preferably), or good quality enamelware or stainless steel.
  16. Use only natural supplements.
  17. Get plenty of sleep, exercise and natural light.
  18. Think positive thoughts and minimize stress.
  19. Practice forgiveness.