In this week’s video, I talk to you in depth about the importance of regular consumption of Traditional Fats and Sacred Foods. The nonindustrialized cultures studied by Dr. Weston A. Price during his travels around the world in the 1920’s and 1930’s greatly revered these foods and great care was given to provide them for pregnant women and growing children to ensure the robustness and health of future generations.
While sometimes primitive, these cultures were most definitely not stupid as sometimes portrayed.  They knew that these sacred foods held the key to the survival of their culture through effortless reproduction, strong children, and protection from infectious and degenerative disease.
The bottom line is that you will not achieve your best health without regular and liberal consumption of these foods. You may do many other things right:Â grind your own flour, eat only organic produce and clean meats, consume unprocessed grassfed milk, avoid pharmaceutical drugs/processed foods and even eat fermented foods and still be plagued with degenerative illness.
The fat soluble vitamins A, D, and K – also known as Activator X are found in high concentrations in the sacred foods. Taking supplements of these vitamins in isolation does not achieve the same effect and confers a false sense of security that health is being maintained when in fact, it is slipping away slowly but surely.
If you do not include these traditional fats and sacred foods in your diet now, find ways to incorporate them immediately. No other single change to your diet and lifestyle will give you the same benefits!
Video on Traditional Fats and Sacred Foods
I filmed the video below on Traditional Fats and Sacred Foods for the Weston A. Price Foundation (WAPF). Please become a subscriber of the WAPF’s fantastic and informative YouTube channel by clicking here.
*A full transcript of this video on traditional fats and sacred foods can be viewed by clicking here.
Sarah, The Healthy Home Economist
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lol wow, ur kinda crazy huh? If I was gonna waste my life worrying about where my meat came from i’d prolly just kill it myself instead of reading all the labels to ensure it was humanely raised and fed. Then I would be getting exercise and food. And while I’m out there i could scavenge for berries and nuts and eat pine needles and sleep in a mud hut…i’d go on but you get the idea and i stopped caring
Dear Sarah,
I just love your blog. It is the first thing I look at in the morning. I need some help and hope that you have some ideas….fish eggs…how do you incorporate these into your diet? I ordered some salmon roe from vital choice and when it arrived I was a bit put-off by the size of the eggs. Sort of the size of petite peas. The taste was also quite strong. My family was not thrilled. I have no idea how we would all get down a teaspoons worth. Any suggestions?
Thanks so much for all you do to guide us along on our NT journey!
Love,
Mary
There is at least one recipe for fish eggs in Nourishing Traditions cookbook if I recall. We all just take them off the spoon at our house. We love the saltiness. It is a bit of an acquired taste though I’ll admit.
Thank you sooo much! I’m saving it for when the baby goes to sleep so I can read slowly. I sure wish I could get the video to work, you have excellent presence and sound so clear. You also very beautiful!
I’m a bit upset, my connection won’t let me view but for a few seconds- it does that with all HD YouTube videos:( is there a text version anywhere as I really want this information!
Hi Fola, if you go to http://westonaprice.org and click on the Videos Info Alert on the homepage, it will take you to where the full written transcripts can be viewed.
Here’s the link to the transcript Fola:
Hi Sara – Great presentation! I have a question regarding your comment “women with the highest cholesterol live the longest”. What is your reference for your comment? I’m trying to justify to my doctor why I stopped taking Simvastin. I even went to my last appointment with “Nourishing Traditions” earmarked in several places, and he wasn’t too impressed, said I needed to read “the whole studies”, not just parts that were quoted. My mom’s cholesterol was always around 375-400 and she lived to be almost 97 and never really had any health issues. I was raised on eggs and bacon for breakfast. I’m 70 next month. Thanks.
I’m not sure what Sarah’s reference was, but both “Put Your Heart in Your Mouth” by Dr. Natasha Campbell-McBride and “The Untold Story of Milk” by Ron Schmid (specifically chapter 10 entitled “Cholesterol, Animal Fats and Heart Disease: A Modern Myth?”) are excellent resources on this subject. Perhaps Sarah has others she knows of as well. On p. 189 of “Untold Story” he writes about a 1992 National Heart, Lung and Blood Institute conference on cholesterol in women that “concluded that mortality was higher for women with low cholesterol than for women with high cholesterol”.
Hi Willi, trying to convince your doctor may prove to be quite a frustrating experience. Best, I think, to just tell him you’ve stopped taking the drug and to not harass you about your decision since it’s your body after all and not his.
That’s great advice! He probably shouldn’t listen to the doctor if he says he needs a heart bypass either. Maybe you should just suggest that people avoid the medical establishment altogether, with their education and legitimate science based treatments.
My Dad always had a bottle of Cod Liver Oil on our farm table and made us take some everyday! We thought it was torture…he knew what we did not…that it was one of the keys to good health and stamina on our busy farm. Even now the subject of what constitutes good health in our large family is a matter of controversy that is argued all the time…me on this side of course, vs. several low-fat or no-fat siblings who truly believe that they are the ones taking more responsible care of their health. It can be frustrating at times.
I’m sure they say the same thing about you though. How do you know they are the ones who are wrong when they’re just as confident in their diet as you are?
Thank you for posting this Sara! My 7 year old was mesmerized and watched the entire video. Even though I am a WAPF member and cook traditional nutrient dense foods it’s nice as my son said to hear it from “another Momma”. Today my son will be working on his science project, re-writing the new USDA Food Plate. Again, many thanks…Laura.
I heard a nutritionist say last night that coconut oil is the only oil to cook with. Olive oil goes rancid when exposed to heat and should only be consumed raw. I think you’ve touched on this, but could you remind me again what oils you will cook with?
He Drea, olive oil is a delicate oil but can withstand a light saute. I primarily use coconut or or ghee (butter oil) for baking and more heavy duty cooking.
Dear Sarah,
What is meant…temperature wise…by the term “a light sauté”?
Thanks so much.
Love,
Mary
thank you for this. i have been learning about the WAPF diet for the last year and have slowly been making changes. the one that i am having the hardest with is all of the dairy. even on raw dairy, my stomach has a hard time digesting it. in reading this post, i am concerned that using the other fats (olive, coconut) with meals is not as nutritive as actual animal fats (butter). will concentrating on CLO, organ meats, and lard compensate for no dairy in my diet (and my one year old son, who is also displaying a diary sensitivity)?
Have you thought about trying GAPS (“Gut and Psychology Syndrome” by Natasha Campbell-McBride)? Her book talks about healing the gut and slowly introducing dairy only after the digestive system is able to handle it.
As I learn more about these good foods I am not sure how to use them. Do you use the butter oil in food or just as a supplement? As I save fat from a roast or bacon grease, what do I do with that? Is there a good way to get kids to take the cod liver oil? I thought I was doing pretty good but this is a whole other level of health for my family. Thank you for teaching us.
I take the Green Pasture Products butter oil as a supplement but also make my own ghee with grassfed butter to use for cooking. Bacon grease and other fats reserved from cooking roasts and whatnot are fantastic for roasting veggies and add so much flavor to food. My kids adore sourdough bread fried in bacon grease.
Hi Sarah…Sourdough fried in bacon grease! This sounds fantastic. Can you share the recipe/method for doing this? Do you fry it until it is crisp, etc.? We love bacon and I have huge vat of bacon grease.
Thanks so much.
Love,
Mary
Yes, just put some bacon grease in a pan and fry up the sourdough bread until its crispy.
This “free sharing” of informiaotn seems too good to be true. Like communism.
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