Ancestral Nutrition & Properly Prepared Whole Foods Flashcards

Weston A. Price, whose research underpins NTA's food philosophy, was by profession a:

Answer: Dentist

Dr. Weston A. Price was a dentist who traveled in the 1930s studying isolated traditional cultures. He documented their excellent dental and physical health and its decline after modern processed foods were introduced.

What is the main purpose of soaking or sprouting grains, nuts, and legumes?

Answer: To reduce phytic acid and other anti-nutrients

Phytic acid binds minerals such as zinc, iron, and calcium and blocks their absorption. Soaking and sprouting activate phytase and reduce phytates and enzyme inhibitors.

Price's 'Activator X' is now generally identified as which nutrient?

Answer: Vitamin K2

Activator X, which Price found in grass-fed butter, organ meats, and fish eggs, is widely believed to be vitamin K2 (menaquinone). It works with vitamins A and D to direct calcium into bones and teeth.

Price found that traditional diets contained about how many times more fat-soluble vitamins than the American diet of his time?

Answer: 10 times

Price reported that traditional diets provided at least 4 times the minerals and water-soluble vitamins, and about 10 times the fat-soluble vitamins, of the typical American diet of his era.

Traditional sauerkraut and kimchi are preserved primarily by:

Answer: Lacto-fermentation by lactic acid bacteria

In lacto-fermentation, lactobacilli convert sugars into lactic acid. This preserves the food, increases certain vitamins, and supplies live beneficial bacteria. Pasteurized vinegar pickles lack these live cultures.

Bone broth is valued in traditional diets mainly for supplying:

Answer: Gelatin, collagen, and amino acids such as glycine

Long-simmered bones release gelatin and collagen-derived amino acids such as glycine and proline, along with minerals. These support gut lining integrity and connective tissue.