Wise Traditions with Hilda.
11 Principles of Traditional Diets.
#4 In all the traditional cultures, some of the animal foods were eaten raw.
- Foods typically eaten raw and those typically cooked
- The science that explains why traditional cultures ate raw foods
- Benefits of vitamin B 6 (found in raw animal products)
- Why it’s important to eat both raw and cooked foods
- Raw food vegetables and grains can strain the body
- Cooking is good, even if it destroys some enzymes
- Fermented foods are considered “super” raw foods
- how raw, cooked, and fermented foods can complement each other in your diet
- Get started eating raw
- Prepare raw food in such a way as to avoid parasites or sickness
- Sally recommends avoiding raw egg whites: allergies.
- Raw foods enjoyed in Japan and Iran, Italy, France, and the Middle East
- Raw oysters are a “powerhouse” of nutrients
- B vitamins, particularly A and B, help combat fatigue, anxiety, & brain fog
- Sally’s favorite raw meat recipe for an instant energy boost, is tar-tar, raw egg yoke, and onion.
- We can better access the protein from meat that is cooked
- People with the thickest skulls ate the most seafood
- Selenium in seafood protects us against mercury toxicity
- Kale is indigestible unless it’s cooked (smoothie alert!)
- how often we should include raw animal foods in the diet
- why we should avoid some popular raw foods, like pressed juices and grains
