Foods that your great-grandmother would recognize as food
Foods that are not processed (foods that do not have a nutrition label)
Foods which have been prepared to enhance digestion and nutrition
Foods eaten in season and grown locally
Some examples of a few types of traditional foods:
Whole grain foods
For example, whole grain bread or breakfast porridge made with whole grains and properly soaked before using
Grass-fed beef, pork from pastured pigs, lamb from pastured lambs; pastured chickens and other good meats
Cows evolved to be healthy when eating a diet of grass; most meat in the US is raised in feedlots, where the animals are fed corn and other grains, which causes the animals to get sick a lot (thus needing antibiotics). They are also crowded together in unclean conditions that are hard on the animals and toxic to the environment.
Unpasteurized dairy products
Raw milk cheeses, yogurt, kefir, butter, cream
Eggs from pastured hens
Hens that actually scratch around in the dirt. These eggs are demonstrably more nutritious.
Fish – wild caught
Vegetables – local are best, organic whenever possible
Fermented foods
Sauerkraut, kimchi, miso, tempeh, shoyu, are some examples of these enzyme-rich foods. Our ancestors fermented foods to preserve them; we evolved to flourish eating these probiotic-rich foods, but they have largely dropped out of modern diets since refrigeration. Meant to be eaten in small amounts and often.
Nuts and seeds
Soaking and dehydrating makes the nutrients a lot more available to our digestive systems.
Good fats
Butter, lard - pastured animals, coconut, palm, and olive oils
Avoid these:
“Low-fat” food-like products, like fat-free coffee creamer, non-fat sour cream etc.
Processed vegetable oils
Hydrogenated oils, margarine
Cold breakfast cereals
Packaged cookies, cakes, baked products
Genetically modified foods
Farm-raised fish
Non-fermented soy products (including soy milk, tofu, soy formula)
Sugar substitutes and food additives
Store-bought baked goods
