How do you know if nutrition information is correct? Here are three history- confirming- science truth tests to use when evaluating the latest and greatest nutrition advice…
THREE NUTRITIONAL TRUTH TESTS:
#1 – Has the food been eaten for thousands of years of human history?
Aspartame vs. Honey
Margarine vs. Butter
#2 – Can you trace the food’s history?
Is this a new fangled food that has been denatured or manufactured or can you trace it’s source historically
#3 – Does the nutrition info allow for bioindividuality?
While there are some basic nutritional principles (we will look at these next), the other half of the story is the person themselves – their genetics, health profile, goals, digestion, etc. that make their nutrition requirements unique.
There are multiple reasons for nutrition confusion, but I think this slide sums up the main ones.
History should always confirm science – not contradict it.
Dr. Weston A. Price, a dentist and researcher in the early 20th century, traveled the world studying traditional diets and their effects on dental and physical health. In his 1939 book Nutrition and Physical Degeneration, he documented the dietary patterns of isolated, non-industrialized populations who exhibited exceptional health, strong teeth, and resistance to disease.
Through his observations, Dr. Price identified several core “nutritional laws” or common principles that he believed were shared among all healthy traditional cultures:
1. Sacred Foods Were Consumed for Fertility and Vitality
- Every group had special nutrient-dense foods reserved for pregnant women, nursing mothers, and growing children.
- These often included organ meats, fish eggs, raw dairy, and fermented foods.
- Such foods were prized and sometimes transported long distances, underscoring their importance.
2. Diets Were Rich in Fat-Soluble Vitamins (A, D, and K2)
- Traditional diets contained 10 times more fat-soluble vitamins (especially A, D, and what Price called “Activator X,” now identified as vitamin K2) than modern diets.
- These nutrients came from animal fats, organs, eggs, butter, and seafood, particularly from grass-fed or wild animals.
3. Whole, Unprocessed Foods Were Universally Consumed
- All groups ate natural, whole foods and completely avoided refined foods like white flour, sugar, canned goods, and vegetable oils.
- Dr. Price found that the introduction of processed foods into a traditional society led to rapid degeneration of health, including tooth decay, narrower dental arches, and chronic diseases.
4. Animal Products Were Central to the Diet
- Even the cultures with largely plant-based diets supplemented with animal products, especially high-fat and organ-rich parts.
- No healthy group was entirely vegan or vegetarian.
5. Fermented and Soaked Foods Were Common
- Many groups practiced fermentation or soaking of grains, seeds, and legumes to increase nutrient bioavailability and reduce anti-nutrients.
- Examples: sourdough breads, fermented dairy (kefir/yogurt), miso, sauerkraut.
6. Nutrient Density Was Prioritized Over Quantity
- Diets were dense in nutrients per calorie, particularly minerals and fat-soluble vitamins.
- Price emphasized the importance of quality over volume when it came to food choices.
7. Bone Broths and Nose-to-Tail Eating Were Practiced
- No part of the animal was wasted. Bones, organs, skin, and connective tissue were consumed, often in the form of broths or stews.
- This provided collagen, gelatin, and trace minerals important for joint and gut health.
8. Local and Seasonal Eating Was the Norm
- Foods were eaten in their natural seasons and obtained locally.
- This encouraged harmony with the environment and aligned nutritional needs with the climate.
9. Traditional Cooking Methods Were Used
- Methods included slow cooking, fermenting, drying, and raw consumption, which helped preserve nutrients and make foods more digestible.
This chart shows how our food system and eating habits have changed and how the modern diet differs from the historical picture of thousands of years of human history.
It’s amazing to see what Dr. Price discovered in our recent history reflects what God had designed food to be throughout all history. Dr. Price comments that it’s obvious food is governed by natural laws. And we know that where there is a law there is a lawgiver! That’s why we can compassionately say that animal foods have a place in God’s plan for our nourishment!!