What is Real Food?

Real Food guidelines

The following guidelines for food selection are from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, unarguably the bible of the nutritional movement toward real food and traditional foodways propagated by the Weston A. Price Foundation:

GUIDE TO FOOD SELECTION

A sound approach to food selection, one that will serve you better than the USDA food pyramid, divides our choices into three distinct categories: Nourishing Traditional Foods, Compromise Foods, and Newfangled Foods. Eat a varied diet of foods chosen from the Nourishing Traditional Foods category. The proportion of animal foods, grains, dairy products, fruits, and fats you choose will depend on your ethnic heritage, your constitution, your age, your occupation, the climate in which you live, and your specific food sensitivities and allergies. Healthy people can eat Compromise Foods in moderate amounts. Newfangled Foods are best avoided by everybody.

NOURISHING TRADITIONAL FOODS

Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts.

Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil.

Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats.

Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables.

Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths.

Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.



COMPROMISE FOODS

Protein: Pork, fish from shallow waters, commercially raised beef, lamb, turkey, and chicken; barbecued or smoked meats; traditionally made, additive-free sausage; additive-free bacon; battery eggs; tofu in very small amounts.

Fats: Unrefined peanut and sesame oils.

Dairy: Raw, whole, uncultured milk from conventional dairies; pasteurized, cultured milk products; pasteurized cheeses; melted cheeses.

Carbohydrates: Whole grains not treated for phytates, such as quick-rise breads and pasta; unbleached white flour; canned legumes; thin-skinned fruits and vegetables imported from long distances; canned tomato products; well-cooked unsprayed seaweeds; natural sweeteners, such as honey, maple syrup, Rapadura, and date sugar.

Beverages: Wine or unpasteurized beer in moderation with meals; diluted fruit juices; herb teas.

Condiments: Commercial salt; pasteurized vinegar; canned condiments without MSG.



NEWFANGLED FOODS

Protein: Processed meats containing additives and preservatives, such as luncheon meat, salami, and bacon; hydrolyzed protein and protein isolates; soy milk.

Fats: All highly processed vegetable oils, margarine, tub spreads, and vegetable shortenings; fat substitutes; foods fried in vegetable oils; lowfat products.

Dairy: Pasteurized, homogenized commercial milk; ultrapasteurized cream and milk; processed cheeses; reduced-fat dairy products.

Carbohydrates: Bleached and "fortified" white flour products; commercial dry cereals; granolas; refined sugar in all forms, such as dextrose, fructose, and high-fructose corn syrup; irradiated and genetically modified grains, fruits, and vegetables; most canned products; chocolate.

Beverages: Soda pop; distilled or pasteurized alcohol products; full strength fruit juices; commercial rice and oat milks; coffee, tea, and cocoa.

Condiments: Commercial baking powder; MSG; artificial flavors, additives and colors; chemically produced food preservatives; aspartame.


I don't know about you, but just reading through the list of Nourishing Foods makes my body crave them. It all sounds so much more satisfying then a bowl of ice cream or something. Yum!