Intro To Traditional Foods – Listen In!

Got 11 minutes to listen in on what and how truly Healthy people eat?  Click here.

Listen in to find out a little about “What Healthy People around the World eat and how they prepare basic foods like grains, dairy and more…”

I’ll tell you a little about traditional food preparations and why you need to re-learn this for today – for the health of generations of your family.  We CAN reverse degenerative types of diseases and diet can play a big part.  Learn the basics to teach your family – for healthy generations to come.

The Importance of Traditional Foods – Listen In

Listen In Here

Dr Weston A Price traveled the world in the 1920’s and 30’s.

He found peoples around the world who were happy, healthy and well built.  The diets differed depending on where they lived but had several common factors they all followed in terms of what they ate and more importantly – how they prepared them.

This is what he found and why you should re-learn the preparations they used.

Characteristics of Traditional Diets

see more at  and a great intro video here

This wisdom passed down from generation to generation, kept primitive groups around the world in peak physical condition.

1.     The diets of healthy primitive and non-industrialized 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.                        Traditional cultures consume animal bones, usually in the form of gelatin-rich bone broths.

11.                        Traditional cultures make provisions for fertility and 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.

Make your Local Foods into Superfoods

Make Local Foods into  Superfoods !

Hey Folks – you need to Get Cultured!!  Sorry, not an insult, just a healthy suggestion!!

I am not talking about foods you need to get from a jungle far away or a vegetable that you can’t pronounce – I am talking about making your own local foods SUPER foods just in the way you prepare them.

Buying local is only the first step – keeping or even improving their nutrients is the next.  And yes – you can learn about other superfoods in the process – like coconut oil – that can add beneficial nutrients and make your local food cooking diversified.

Some of these ancient superfoods have found their way back to the top –to the top 10 superfoods on for one!  Talk about “classics” – when food preparations survive thousands of years – to return as they once were – there HAS to be a reason!

For example:

Full of healthy probiotics, cultured foods may seem unfamiliar at first but you have eaten many of them – just NOT the original version.  Much more than processed  vitamins from a jar – these foods have all the complements of nutrients that really make them work for you – not just the bits and pieces that we happen to filter in or out as the case may be.  Most yogurts, sauerkrauts  and cheeses are NOT the same as our great grandparents ate.  Pickles and even catsup , when prepared as they used to be – were full of probiotics and immunity boosting properties.  If I listed all the foods that were originally made by culturing and fermenting – you would be astounded.  From dairy to vegetable, grains to “sodas” – these ultra processed foods in the store contain tons of sugar, vinegar and fillers to make them taste like what we THINK they should taste like, but leave behind the properties that they were “born” with.

And then there are preparations like soaking grains to decrease “antinutrients” and make other nutrients available.  Know anyone who is gluten intolerant? Could it be that we do not prepare our grains properly? According to research – that may be the case.

Want a great short video?  see a great intro to Lacto Fermented Foods

Nope – has nothing to do with lactose – a milk sugar,  but does have everything to do with keeping your body’s system of healthy bacteria – so they keep you healthy.  Like Sarah says in the video “they are super raw foods”

Did you know bacteria in your body out numbers you 10:1?  Just maybe, they deserve a bit of attention!

Here’s a few more examples of “originally live” foods that we have pasteurized or otherwise fooled with:

Beverages such as ginger beer, root beer and buttermilk, porridge (yes the breakfast kind), sourdough breads and pancakes, etc, borscht,  apple cider vinegar, chutneys and salsas – and there is more. I mentioned pickles and sauerkraut – the real ones – the ones with live cultures (like yogurt) are NOT and I said NOT made with vinegar .  They are made by adding salt and maybe a bit of water to them and letting them sit for a few days.  The process eats the sugars and helps digest any proteins , adds beneficial bacteria good for our digestive system (ie immune system) and develops an environment where “bad” bacteria can not survive.

Originally – these foods developed as a way to preserve foods.  Current science tells us why we should take another look and make them as they used to.   Plenty of accounts tell of foods used as medicine – many were these cultured foods.  Cultured dairy was even used to fight tuberculosis.

There are different – but the same – types of food processing that actually INCREASE nutrients rather than decreasing.

Culturing dairy products can improve your tolerance, natural fizzy soda can be made without added sugar and false carbonation, even bread can return as a healthier food product, far away from just adding whole grains.  Once understood the simplicity of them is amazing. While it takes time to monitor the process – you can save money by making your own , improve your nutrient intake and boost your immunity at the same time.

For more info and references, email me at  and on facebook   Adirondack Lake Clear Lodge and Retreat  or

Are you local?  Order pantry items or fully prepared items at or come to The 100 Mile Store at The Lake Clear Lodge Check out our good foods buyers club where you can get good foods at case prices when you split it with others.  Mountain Lake Wholeshare Buyers Club