After a VERY long journey from the truly sad standard american diet, thru low-fat-dairy & no-red-meat land, and a whirlwind tour of vegetarianism, we have finally arrived at what I believe to be the gold standard for optimal nutrition. This is not a fad, this is not a quick fix, and it is most definitely not new. So what is it? Some people call it whole food, others real food, I personally prefer traditonal food. Only it’s not just traditional food, but traditional preparation as well. This type of eating/cooking can be found in every culture around the world that has not succumbed to modern processing and conveniences. Granted, that’s pretty few and far between these days, but that has not always been the case.
The Weston A. Price Foundation is the go-to source for any and all information about traditional foods and modern day dangers. About a year and a half ago, a fellow homeschooling mom introduced me to the book Nourishing Traditions, by Sally Fallon. As I love to say (a la Johnny English) this book is SO much more than a cookbook! Needless to say I have spent a lot of time educating myself and my family, looking for local sources, and experimenting with new recipes/techniques. The WAPF website has become invaluable to me. Not only for information on the site, but also directing me to other books, DVDs, and blogs. Check it out here.
This month a lot has finally fallen into place. Our 100% grass-fed beef has been taken to the processor and will be in our freezer very soon. All refined sugar has been eliminated from our diet. No grains are being consumed without first being soaked, sprouted, or soured. We began our weekly pick-up of farm fresh raw milk, eggs, butter and other local products. And the most impressive event… all four of my children took their first dose of the most important whole food supplement there is; fermented cod liver oil. It’s impressive because no one complained, retched, puked, or even so much as made a funny face! Who says miracles don’t happen?