what-is-ancestral-eating

Here at The Institute for the Psychology of Eating we do NOT endorse or promote any particular diet or nutritional lifestyle. We do highly encourage that each person openly explores the wide variety of nutritional approaches and dietary strategies that are available to them. We see nutrition as an ever changing journey. We believe that a healthy relationship with food and a well functioning metabolism is possible when we can each be open to what works best for ourselves, and others. We believe there’s a nugget of wisdom to be found in just about any diet that’s been designed with care in mind for people and planet.

In our modern age, bigger and faster is better. We know this. We crave progress because we believe it will deliver us to a utopia we can imagine off in the distance. But when it comes to food, sometimes it seems, just as in the 1950’s, when new kitchen and home appliances were being marketed to the mothers in the home, that we get duped into believing that technology will eventually save us.

So, when we take a look at our diets and how we choose to nourish ourselves, it’s becoming more and more apparent all the time, that we’re losing something of tremendous value in the name of efficiency. Fast food is hardly about health and we know this as a culture. And most of what’s on the grocery store shelves would be unrecognizable to our great-grandparents. Perhaps this isn’t the progress we should be hoping for.

As time steers us further from the age and memory of our ancestors, so grows the distance between our two diets. And the detriments of this reality are staring us in the face and our medical bills.

Sometimes we need to take step backwards.
Sometimes we just need to slow down: and take that walk, or grow that garden.

So what does Ancestral Eating look like anyways?

Well, it really depends on where you are in the world. Eating ancestrally is about ingredients, and local culture and that means what’s available to you where you are. So eating this way it will look different in Greece, Coastal France, Japan, Africa, Maine, Hawaii, California, or in the Rocky Mountain West.

Those who have done their research in this field of traditional diets, whether their approach be Paleo, Mediterranean, or following any of the Blue Zones recommendations, the goal of this style of eating is health. And those who follow an ancestral lifestyle, or way of eating, have been found to showcase some of the lowest rates of some of the most common epidemic diseases: diabetes, heart disease, neurological and behavioral disorders, cancer, high blood pressure, and others. Hence, part of the appeal!

Many people assume that ancestral eating is something foreign and long gone, like thousands of years (or millions), but in truth, it’s only a two or three generations behind us. And there are communities in the world who still eat like this and live like this. It just isn’t commonly seen in the world, as they are slowly being eroded by convenience and industrial influence. There are so many important pieces that we’ve let fall away.

Ultimately, an ancestral diet might be one of the most traditional, basic and logical diets known today. Plus, it’s a great way to see which of the 3 levels of diet you’re currently engaged in. It may surprise you how good it makes you feel to go “old school” when it comes to nourishing your mind and body. It’s all about simplifying your dietary choices and going back to the most natural ingredients possible. It may also challenge your ideas of what you “thought” was healthful and nourishing – which is always a good thing.

If you’re interested in eating in an ancestral way, follow these food tips and suggestions to get started.

Dairy

If dairy is a part of your diet already, then the recommendation of most in the ancestral community is to drink and eat it in its purest form. There’s a huge amount of information and promotion about the benefits of milk that is neither pasteurized nor homogenized, in other words: full fat and raw – cheese, milk, yogurt, etc. Other preferences include organic and grass fed.

National mainstream science is starting to catch up on the health promoting aspects of full fat dairy, versus the 30-year attachment to low-fat and non-fat versions, which are not nearly as nutritious or digestible. However, if you have an allergy or do not handle bovine dairy well, some find they do extraordinarily well on goat or sheep’s milk products. Of course, there are also plenty of ancestral eating cultures that do not include dairy at all, so this is one aspect that you can choose to play with or leave alone. If you do choose milk substitutes instead, it’s best to opt for making it yourself to avoid processing, gums and stabilizers.

Grains

Wheat is eaten more today in our country, and in larger amounts, than ever before.Unfortunately, it’s not being consumed in the same forms as our ancestors, but instead: as “enriched,” sliced “whole grain” bread, and processed baked goods. The industrial food complex has done much to change how our food grows and therefore how our bodies digest them.

Grains are blamed as the root cause for so many of current health problems today (such as inflammation, weight gain, leaky gut, acne and diabetes), that many in the health community recommend avoiding them entirely.  For those trying to follow an ancestral diet as closely as possible, however, another option to consider is preparing heirloom grains properly before giving them the boot entirely!

There’s a long tradition of sourdoughs and sprouting that has gone the way of the dinosaur in most American kitchens. These methods have a history of making these often hard-to-digest foods more easily assimilated and their nutrition more readily available. Whether we’re looking at the artisan-style true sourdough baguette, or injera at the local Ethiopian restaurant, fermented, soured, or sprouted grain dishes are rich in enzymes and vitamins. The whole process neutralizes much of the phytic acid that can bind up minerals in the body.

Human beings on this little planet of ours have been eating properly prepared grains in different cultures for millennia, so maybe they know something we don’t? The underlying recommendation is: don’t fear the food – consider it an invitation to really listen to your body.

Plant and Animal Wisdom:

The truth is, when you walk into most grocery stores in America, you’re only seeing a teeny tiny fraction of the foods available to us. For instance, while there are more than 2000 different varieties of apples, most supermarkets will showcase no more than the usual 5. Or out of the thousands of potatoes, we see maybe 3 in the bin to choose from. The reality of an ancestral approach to food is taking in the true variety available to our ancestors: heirloom-varieties of food that is also organic (to ensure the produce is free of pesticides), and locally, or even wild-harvested and foraged, have been proven to have richer nutrients and diversity for our genes to benefit from. There are so many ways the plant kingdom can nourish us if we’re will to engage in what’s available in a deeper, richer way.

In the same vein, choosing foods from the animal kingdom deserve an old school spin as well.

Make sure the animals you choose to make a part of your diet are benefiting from ancestral husbandry methods. Start with what your meat eats: Cows eat grass, not corn. Fish should not be farmed. Chickens eat bugs, not soy. Make sure your meat is raised well, experiences a habitat that is natural and most conducive to its health and well being, and of course, that they’re cared for before they’re humanely dispatched. Eat locally. Get to know your farmers, ranchers, and hunters. Support those who have an interest in keeping their animals in good balance with the environment. Avoid Feedlot meat. If you haven’t looked into this topic yet, it may be worthwhile to do so.

The Quality of Our Foods

There’s a reason our quality of life has decreased and our health care costs continue to climb. When it comes to eating ancestrally, the quality of your food is extremely important. Access to fresh produce, quality proteins and health-supporting fats and oils are key. In an effort to bring your body into a healthier state, banish the industrial food complex from your pantries. There is no amount of trans fats that are safe for the human body to consume. Watch it on the vegetable oils or polyunsaturated fatty acids (PUFAs) too. Avoid processed sugars and seek out true old-fashioned cane sugars, raw honey and maple syrup in lieu of the common alternatives. Avoid chemical sweeteners like splenda, and aspartame, etc. It’s been shown over and over again how addictive these substances are, and how many processed foods trigger cravings, and reduce satiation, leaving you hungry and unsatisfied.

If you wanted to make any significant change in your diet, it’s best to start with nixing the processed junk food and going back to the basics. Natural foods will never steer you wrong!

Making Time for Nourishment

Eating Ancestrally isn’t only about food, it’s also a state of mind. Our ancestors weren’t eating in the car on the run, or indulging in drive-thru. A meal was an occasion. You sat at the table. You came in from the world and made time for the sacred aspect of true nourishment. And you shared this event with others! So consider this another component when following an ancestral lifestyle – and check the level of stress in your life: especially at mealtimes. Ask yourself if your kitchen reflects the garden of your ancestors… Know that making small shifts can be momentously rewarding.

Experiment with no media at the dinner table. Turn off your TV and the cell phones. Relax. Take the time to breathe. Eat with awareness. Be willing to be present and mindful in the experience of dining. Slowing down has tremendous benefits. Make sure to make time for pleasure, relaxation, and some time to cultivate a sense of purpose in your life. Don’t forget to include those other unexpected superfoods!

There are so many nuggets of wisdom that our ancestors have passed down to us. In connecting with our planet, body and mind, we are paying homage to the lives that have come before us and the ones that will follow.

Warm Regards,

The Institute for the Psychology of Eating

© Institute For The Psychology of Eating, All Rights Reserved, 2014

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About The Author
Emily Rosen
CEO

Emily Rosen is the Director of the Institute for the Psychology of Eating, where she oversees business development strategies, student affairs, marketing and public relations in addition to her role as Senior Teacher. With an extensive and varied background in nutritional science, counseling, natural foods, the culinary arts, conscious sex education, mind body practices, business management and marketing, Emily brings a unique skill-set to her role at the Institute. She has also been a long-term director and administrator for Weight Loss Camps and Programs serving teens and adults and has held the position of Executive Chef at various retreat centers. Her passion for health and transformation has provided her the opportunity to teach, counsel, manage, and be at the forefront of the new wave of professionals who are changing the way we understand the science and psychology of eating and sexuality. Emily is also co -founder of the Institute for Conscious Sexuality and Relationship.