One of the main contributors to the rising prevalence of chronic diseases internationally, including epidemics of obesity, type II diabetes, cardiovascular disease, various cancers, and other lifestyle-related diseases, is the transition from ancient and traditional food habits to the increased consumption of packaged and processed ‘convenience’ foods. This ‘globalized’ food culture, driven by a few multinational corporations, has resulted in the increased consumption of refined grains, frozen and canned vegetables, soft drinks, cheap vegetable oils, artificial sweeteners and flavors and, low quality meats from animals raised in unimaginable conditions. These so-called foods have demonstrably contributed to the decline of health status globally

In recent years, an increasing body of evidence has suggested that traditional foods and food preparatory practices from a variety of cultures are a key aspect of health, well-being and longevity. Food is our medicine, and a diversified diet of whole foods and the use of ancient food preparatory practices (e.g. soaking, roasting, fermenting, steaming and cooking) are associated with countless health benefits and have been practiced by our ancestors for millennia.

We must re-learn this incredible knowledge and return to a diet consisting of a diversity of fresh whole foods. Such foods include fruits and vegetables from fertile soils, organic products from pasture-raised animals, nourishing grains (e.g. barley, millet, quinoa, buckwheat, amaranth, etc.), a variety of seeds and legumes, cold pressed oils, natural sweeteners, an array of spices and fresh herbs, and perhaps most importantly, pure water. The use of healthy food preparatory practices will increase the digestibility, absorption and assimilation of our food and its nutrients.