It exists! Heritage foods are integral to a real food diet. They provide flavor and low-glycemic eating.
Heritage foods have a long tradition in culture. They have been made by hand for hundreds if not thousands of years, and the process used to manufacture them results in a more nutritious product.
Heritage foods are one of two categories of real food.
Let's dive in. Video three is live and less than 15 minutes.
How to work with me:
- Learn to make real food–without recipes, gadgets, or hours of prep.
- Take my sugar course 🍭
- Individual coaching sessions (one or three).
- Join the Weight Loss For Life program.
- Hit reply and ask me a question!
Heritage foods are...
Tofu, tempeh, butter, cream, cheese, whole milk, whole yogurt, kefir (not the sugar-added kind), labneh, extra-virgin olive oil, unrefined sea salt, cold-pressed oils, kimchi, sauerkraut, miso, tea, and coffee are some terrific examples.
These are also called traditional foods. Here's a terrific definition I found in the Journal of Ethnic Foods.
"Specific type of production and/or processing. It is the production and/or processing of a food that has been transmitted from generation to generation through oral tradition or other means, always under the condition that its production and/or processing remains in line with the methods originally used and that the intrinsic characteristics of the food, such as physical, chemical, microbiological or organoleptic ones, are maintained."
You'll notice that many of these foods are fermented, but that's not the defining feature of a Heritage food. Fermentation has long been a way for humans to make food palatable or suitable for eating, which is why it's heavily represented in this category.
Heritage foods are the support structure for making whole, unprocessed foods taste amazingly delicious. These foods shine in cooking. I use them liberally to make real food meals and teach others how to use them in my cooking course.
This category holds a special place in my heart because it freed me from dieting. I loved my food, and I still do. I've never been tempted to stray or be unhappy about leaving more processed foods behind. This is the holy grail of deliciousness and is easy to moderate.
In other words, butter, olive oil, and whole milk yogurt set me free from dieting and obesity. They are my joy and liberation.
Heritage foods are defined by (me) as:
- They have a long history in culture.
- Even if they are machine-made now, that process adheres to the original, handmade process.
- You could make it yourself.
- They are naturally low-glycemic and reduce the glycemic load of other foods.
- These are not sweetened food products.
Resources:
- Traditional Fermented Foods and Beverages from around the World and Their Health Benefits
- What is a traditional food?
- Center Your Diet Around Foods That Don’t Compel Overeating
Hi, can I ask a small favor?
I'm teaching this series to help grow my reach thoughtfully and organically. Would you send this email to a friend?
They can sign up here.
In two weeks, we'll discuss whole and unprocessed foods! This is the other kind of real food—hand in glove with heritage foods.
Last week:
