Excerpt from Ancient Dietary Wisdom for Tomorrow's Children By Sally Fallon
"The diets of the healthy "primitives" Price studied were all very different: In the Swiss village where Price began his investigations, the inhabitants lived on rich dairy products--unpasteurized milk, butter, cream and cheese--dense rye bread, meat occasionally, bone broth soups and the few vegetables they could cultivate during the short summer months. The children never brushed their teeth--in fact their teeth were covered in green slime--but Price found that only about one percent of the teeth had any decay at all. The children went barefoot in frigid streams during weather that forced Dr. Price and his wife to wear heavy wool coats; nevertheless childhood illnesses were virtually nonexistent and there had never been a single case of TB in the village. Hearty Gallic fishermen living off the coast of Scotland consumed no dairy products. Fish formed the mainstay of the diet, along with oats made into porridge and oatcakes. Fishheads stuffed with oats and chopped fish liver was a traditional dish, and one considered very important for children. The Eskimo diet, composed largely of fish, fish roe and marine animals, including seal oil and blubber, allowed Eskimo mothers to produce one sturdy baby after another without suffering any health problems or tooth decay. Well-muscled hunter-gatherers in Canada, the Everglades, the Amazon, Australia and Africa consumed game animals, particularly the parts that civilized folk tend to avoid--organ meats, glands, blood, marrow and particularly the adrenal glands--and a variety of grains, tubers, vegetables and fruits that were available. African cattle-keeping tribes like the Masai consumed no plant foods at all--just meat, blood and milk. Southsea islanders and the Maori of New Zealand ate seafood of every sort--fish, shark, octopus, shellfish, sea worms--along with pork meat and fat, and a variety of plant foods including coconut, manioc and fruit. Whenever these isolated peoples could obtain sea foods they did so--even Indian tribes living high in the Andes. These groups put a high value on fish roe which was available in dried form in the most remote Andean villages. Insects were another common food, in all regions except the Arctic. The foods that allow people of every race and every climate to be healthy are whole natural foods--meat with its fat, organ meats, whole milk products, fish, insects, whole grains, tubers, vegetables and fruit--not newfangled concoctions made with white sugar, refined flour and rancid and chemically altered vegetable oils."
To read the rest of this great article with pictures taken by Dr. Price
http://westonaprice.org/tour/vegtourindex.html
and click article 3 in the sidebar.