S O M E S T O N E A G E S E N S E
3. Choice of animal products:
All traditional cultures consumed some sort of animal protein and fat from fish and other seafood;
water and land fowl; land animals; eggs; milk and milk products; reptiles and insects. A significant
proportion of these animal products were eaten raw. For instance, organ meats such as liver, brain
and kidneys were highly prized in traditional societies and were usually consumed raw by due to
their inherent nutritional value.
Milk and milk products were always consumed raw (pasteurization, homogenization and fat-
reducing factories unfortunately did not exist during Paleolithic times). Yet milk was almost always
fermented to make yoghurt or kefir. This could be done by leaving it outside in stoneware flasks or
in bags made of animal skins. Sources of milk came from several wild animals such as; buffalo,
camel, goat or horse milk (as seen in nomadic tribes in China). Homer’s Iliad describes the
drinking of sheep’s milk and horse’s milk by various groups of ancient Greeks.
4. Limited food preparation did exist in Paleolithic diets:
Seeds, grains and nuts were soaked, sprouted or fermented in order to neutralize naturally occurring anti-nutrients that are present in these
foods. These processes neutralize substances in whole grains and other seed foods that block mineral absorption, inhibit protein digestion
and irritate the lining of the digestive tract. For instance, in Africa, the natives soaked coarsely ground corn for a period of days before
adding it to traditional dishes. In India, rice and lentils were (and still are) fermented for two days at minimum. In Australia, the indigenous
Aborigines were able to ferment a type of wild millet before cooking and eating it.
Preservation methods were essential for some Paleolithic groups to preserve food in times of scarcity or harsh winter climates. Methods of
preservation would vary depending on the availability of core ingredients and tools. They generally involved methods such as: salting,
brining, fermenting, drying, smoking or preserving in oil. In parts of Korea and Japan, natives would dig a large pit and place cabbages,
spices and salt to make kim-chi that would last them through the harsh winter months and provide them with essential water-soluble
vitamins such as vitamin C during this time.
Eskimos, whose diet consisted almost predominantly of fish and seafood, employed methods of smoking and fermenting until it was almost
rotten, before lovingly consuming it.
5. Vegetarianism did not exist in Paleolithic diets.
Dr Weston A. Price found that all traditional diets were omnivorous. Similarly, anthropological data confirmed that throughout the globe, all
societies showed a preference for animal foods and fats.
6. Choice of fats:
Lastly, the composition and quality of fats – a hotly disputed topic amongst health professionals, was vastly different in Paleolithic times.
Evidence suggests that the hunter-gatherers sought out and consumed large quantities of animal fat and high-cholesterol foods, that were
rich in fat-soluble vitamins. Before the Neolithic period, all animal foods consumed by hominins were derived from wild animals. The
absolute quantity of fat in wild mammals is dependent on the species body mass – larger mammals generally maintain greater body fat
percentages by weight than do smaller animals.
Yet, hunter-gatherers were specific about the types of fat that they required, and looked to older animals (with more body fat), and at certain
seasons (when they contained more body fat) with greater preference. The dietary habits of the American Indian has shown that wherever
possible, they selected only the fatty parts of the animal, and often threw the rest away.
The fatty composition of the animals that Paleolithic groups frequently ate shows a large, almost equal percentage of saturated and mono-
unsaturated fat in the diet, with relatively small amounts of polyunsaturated fat.
The polyunsaturated fats that were consumed were at an equal ratio of 1:1 omega 3 and omega 6. Yet, modern diets generally contain a
ratio of 1:10 omega 3 and omega 6. Grain feeding of livestock and high consumption of cereal grains can decrease the omega 3: omega 6
ratio, which contributes to this problem.
Based on these findings, organizations such as the Weston A. Price Foundation, a not-for-profit organization dedicated to promoting the
benefits of a traditional diet recommends consuming large amounts of healthy saturated fats, mono-unsaturated fats, and minimal
polyunsaturated fats. They also highlight the importance of grass-feeding livestock to produce better quality fats and a healthy omega 3: 6
ratio.
7. Dietary protocol for parenting
All traditional cultures took particular consideration for the special diets required for parents and young
children. They provided certain nutrient-rich foods for parents-to-be, pregnant woman and growing
children. They practiced proper spacing of children and taught the principles of the right diet to the
young.
So, can a Paleolithic diet be feasible in a modern lifestyle? Certainly it can. The following options
will show you how!
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