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Genereuxing a la Price (food quality on bland diet)
I thought it might be fun to talk about food quality on the VA detox.
I see so many threads about getting this or that trace element. Weston Price would maybe say that food is soil transformed, and poor soils eventually create deficiencies in the people eating the food. Supplements are never a perfect answer. (scared face)
I've found, as well, that "invented foods" have snuck their way into my diet, and Price wouldn't approve of those either. (eat store foods, get store teeth).
An example of bland but replete and natural foods might be the rye bread eaten by the Swiss Villagers that Price studied. The rye was grown on soils that were constantly fed by the minerals of melting glaciers (as was the meat and cheese).
Another example would be the Greek immigrant who returned to his volcanic village to die and got better. https://www.nytimes.com/2012/10/28/magazine/the-island-where-people-forget-to-die.html
This might be some of what Dino was getting at.
Another important aspect of this is sourcing non-toxic food, ie no roundup, or any of the other crap they spray on our food. (angry face) Neither of the examples above were probably getting the modern chemicals.
I've stated on other threads that my guess of what "happened" to our diet (in the US) (that Price was trying to determine) was that people stopped basing their baking and other fat needs on pastured lard. (and substituted invented fats)
So, it could be that sourcing pastured lard (that isn't raised on a high VA diet) might be quite a big step and would ALSO give us more naturally occurring VITAMIN D in the diet with no sunshine needed (some of us don't have the sunshine option for half the year)
I know for a fact that my ancestors ate lots of pastured lard. Many cultures did, although not all, for instance, probably not anyone from a Hindu culture. I think they would have been using a lot of ghee.
The question of whole vs refined grains is an interesting one, and it may not be an "all or nothing" sort of thing. I know my German great-grandmother always included some whole rye in her famous bread, but it wasn't 100%. It was actually more like 10%. I think whole oats were an almost daily thing in many European trad cultures.
I'm trying to use intuition to find what is right for us. We haven't gotten to far with lard, even though I like the theory of it. It has definite limits for both me and hubs, both taste and gut-wise.
I do like cooking our egg whites in a little bacon grease.
(I have no taste for olive oil, I feel neutral about coconut oil, but want to leave that for baking.)
When I have various meat fats around, I use those for sauteeing, but I can't count on having it
I'm experimenting today. Lamb legs have so much extra fat.
I've trimmed the fat off a lamb leg, cut it into bits, and I am storing it in the freezer in a way that I can get at it in small amounts.
Lamb has always seemed like a gentle food, and I've heard much lamb on the market does see the outdoors.