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primitive man to the foods he needed to keep him healthy and strong.
    To make us healthy, our food must taste good; it must be digestible, and it must be eaten in peace. Even whole foods, properly prepared according to traditional methods, do us no good if we eat them with a grudge; they will not confer health on the person who does not forgive. It is the loving heart who will find, in the pages that follow, guidelines for providing an abundance of all the nutrients we need to live healthy, happy and productive lives.

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;