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Dental Health News
Dental Health News main page
Alkaline - Acid Foods
Characteristics of Traditional Diets
Vegetables show cancer-fighting
properties
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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)
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. Tradtional 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. |
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