The Healthy Ingredients of Native Diets

What makes Dr. Price’s work so incredible is that even though it was published in 1939, it is still equally valid today. That is one of the signs of a health truth: it lasts for many years. If it was true in 1939 it should still hold true when 2019 rolls around.

Dr. Price noticed some similarities between the native diets that allowed the people to thrive.

Among them:

  • The foods were natural, unprocessed, and organic (and contained no sugar except for the occasional bit of honey or maple syrup).
  • The people ate foods that grew in their native environment. In other words, they ate locally grown, seasonal foods.
  • Many of the cultures ate unpasteurized dairy products, and all of them ate fermented foods.
  • The people ate a significant portion of their food raw.
  • All of the cultures ate animal products, including animal fat and, often, full-fat butter and organ meats.

When he analyzed his findings, he found that the native diets contained ten times the amount of fat-soluble vitamins, and at least four times the amount of calcium, other minerals, and water-soluble vitamins as that of Western diets at that time.

Their diets were also rich in enzymes because they ate fermented and raw foods (enzymes help you to digest cooked foods), and their intake of omega-3 fats was at least ten times higher than in today’s diet.

Read and learn.