Ancestral Nutrition & Properly Prepared Whole Foods Flashcards

Which factor most affects the omega-3 and CLA content of meat and dairy from ruminants?

Answer: Whether the animals ate fresh pasture versus grain

Grass-fed animals produce meat and milk higher in omega-3s, CLA, and vitamin E than grain-fed animals.

Which type of salt is generally preferred in traditional food preparation because it retains trace minerals?

Answer: Unrefined sea salt or mineral-rich salt

Unrefined salts retain trace minerals that refined salts lose during processing.

Which of the following best describes sprouting grains and legumes?

Answer: Germination activates enzymes that reduce phytic acid and increase some vitamins

Germination mobilizes stored nutrients, lowers antinutrients, and can raise vitamin C and B vitamin levels.

Which beverage is a traditional lacto-fermented dairy drink made with kefir grains?

Answer: Kefir

Kefir grains ferment milk with a diverse mix of bacteria and yeasts, producing a probiotic-rich beverage.

Lactose in fermented dairy like yogurt and kefir is often better tolerated because:

Answer: Bacteria consume part of the lactose during fermentation

Cultures convert lactose to lactic acid, lowering lactose content and supplying bacterial lactase.

Which cooking method best preserves heat-sensitive enzymes and nutrients in raw, properly sourced foods like fresh vegetables?

Answer: Eating them raw or lightly steamed

Minimal heat preserves vitamin C, folate, and enzymes, though some vegetables are more digestible when cooked.

In traditional diets, why was the fat of pasture-raised animals such as lard, tallow, and schmaltz valued?

Answer: As a stable cooking fat and carrier of fat-soluble vitamins

Animal fats were prized for flavor, cooking stability, and delivering fat-soluble nutrients.