Eating “traditionally” (or “eating clean”) is all the rage these days: from going organic, paleo, vegetarian, or gluten-free, to ditching non-stick-coated cookware and shopping at farmer’s markets. But what does eating traditionally really mean?
Weston A Price was a dentist in the 1930s and he set out around the world to study various cultures and see what they had been eating for hundreds of years. He noticed that when a person of any culture ate “traditionally” prepared foods, they were noticeably and measurably healthier than those who had moved on to a more “westernized,” “industrial,” or processed diet of white flour, sugar, and shelf-stable foods.
The cultures of the world provide a huge variety of “traditional” ways of eating, from paleo-type diets to grain- and vegetable- heavy fare, from lots of dairy to none, and everything in between. So there is no reason to feel “boxed-in” to one particular diet or culture’s idea of healthy food. As long as it’s a traditional diet, it can be a healthy choice.
The main thing to avoid are things that have only come into existence within the last century or so. These things include white flour, processed sugar, and anything packaged for shelf life (cookies, crackers, pastas, cereal). These foods have been engineered to save the manufacturer money, and to be addictive so we keep coming back. Our health is not a concern when these foods are made.
Clearly, the time-tested food traditions from around the world are best for our health and well-being.
There are so many benefits and advantages to cooking traditionally, especially with a slow cooker, and here are just a few reasons to cook with VitaClay: