Whole Food Diet

Whole foods include: fresh fruits and vegetables; whole grains; legumes; nuts and seeds; unprocessed meat, poultry, organ meat, and fish; eggs; raw milk.




Traditionally-made foods are homemade or artisan-made without high (industrial) temperatures, chemicals, or additives. These include specially-made butter, cheese, yogurt, expeller-pressed oils, whole-grain bread, unrefined salt, and others.

There are many benefits of a healthy diet. But a diet based on whole foods can do much more.

What Can A Whole Food Diet Do For You?

Weston Price addressed this question in the 1930s when he studied traditional diets around the world. He established the value of whole foods, but did more than that.

He proved that traditional diets bring excellent health. He discovered that traditional diets contain from four to fifty times more vitamins and minerals than the American diet. And traditional diets always include one or more of the following: organ meats, seafood, or raw dairy products from pastured livestock. His book Nutrition and Physical Degeneration describes his discoveries.

You too can discover the benefits of a whole food diet and traditional nutriton!

More books and cookbooks here: Healthy Eating Books

Principles

SuperfoodsFoods with a super concentration of nutrition are often called superfoods. Frequently, they contain special nutrients with unique benefits that are hard to obtain elsewhere.

High-enzyme foods
Enzymes are proteins that carry out all the functions of the body. All animals, including humans, make enzymes from food, but all animals, including humans eating a healthy diet, also eat enzymes in food. More information is in the classic book Enzyme Nutrition.

Antioxidants
Antioxidants are nutrients that prevent the cellular damage caused by the process of "oxidative injury" or "free radical damage." Aging, disease, toxins, and even the normal functions of the body cause cellular damage by this process. Antioxidants can be vitamins, minerals, thiols, flavonoids, or enzymes, all from food.

Phytochemicals
Fruits, vegetables, beans, and grains contain thousands of phytochemicals ("plant chemicals") that create the color, taste, and other properties of plant foods. Many of these pigments, flavonoids, and other phytochemicals are beneficial to us. The book The Color Code tells how to crack the "code" of the healthful pigments of fruits and vegetables.

Fat-soluble vitamins
These are vitamins A, D, and K2, primarily from animal products such as seafood, organ meats, eggs, and dairy products. They need dietary fat to be absorbed.

Special preparation methods
Traditional food preparation increases the nutrient content of foods. There is more information--why and how-to--in the cookbook Nourishing Traditions.

Healing Properties of Foods