Thursday, January 19, 2012

An excellent introduction

I always had a "whole foods gut instinct" in my youth.  While it may have not added up to much more than instinct, I knew that anything labeled "low-fat" didn't taste good and furthermore, it probably wasn't good for you anyway. I cut out red meat, not because I didn't like the taste, but because I was afraid of it with the Mad Cow scare or getting sick if I didn't cook it long enough. It was frightening. And bewildering.

Then I started reading about Real Food. My knowledge expanded and I started reading about industrial agriculture and the idea of locally-sourced foods.  That is when I stumbled across the philosophy of eating that gave shape and form to my previously nebulous "whole foods gut instinct".

The answer? Traditional Foods. The cookbook Nourishing Traditions* is what kicked it off. I joined Traditional Foods yahoo groups. I was introduced to the Weston A. Price Foundation.

Through all this, I realized that I could eat grass-fed meat and wouldn't face the dangers of conventionally raised agri-biz beef (and that the animals would live and die humanely). I found a source for raw milk and started experimenting with the wide variety of options it affords, from the many uses for sour milk to butter-making (and the near-distant voyage into cheese-making). I finally understood why I was always so desperately hungry after boxed cereal for breakfast.  I realized that amping up a meal with quality fats left me satiated.  I reveled in butter-slathered vegetables.  I started fermenting.

Then I cleared my then three year old's dry, red cheeks with a daily dose of cod liver oil. I transformed my then four year old's poop, which had always been akin to "frothy slop" into "well-formed stool" by limiting (not eliminating) grains and upping fermented foods. I healed my own cavity (the first ever, btw) by taking butter oil and fermented cod liver oil, limiting grains and natural sugars, upping vegetables and fats, and eating grass-fed meat. These are all things I always meant to blog about but never did, mostly due to the simple march of time (whoopsies, sorry . . . because they are truly amazing stories).

As a philosophy of eating, the idea of Traditional Foods -- AKA eating as our ancestors ate, AKA if your great-grandma wouldn't recognize it as food, don't eat it -- well, it has been a major revelation in my life. And so, dear reader: I offer up this beautiful 20-minute introduction to Traditional Foods through the research of Weston A. Price. If you have time, please watch it. You may find it very interesting.

*Interestingly, I don't care for a good chunk of the recipes this cookbook offers. I generally find them to be either overly bland or too heavy. But the principles and dietary information? Pure gold. And some of the recipes are very good.

1 comment:

Ashley said...

I am just reading through these as I prepare to head home. I am going to go through them with a fine tooth comb when I do get home and prepare to restock my own kitchen. What a perfect time to dramatically change the way we eat, eh?? When we have absolutely nothing so we are starting from scratch anyway. It is interesting to me how reading some of these through this time around is much less daunting. What a relief!! I can't wait to slowly make my way to where you are now. I'm a little nervous, but definitely excited.

What is this yahoo group you are a part of?? How does that work?