I wanted to share with you what we've written. A lot of these principles are based on the work of Weston A. Price, Mary Enig, and Sally Fallon.
As Christians we are called to be wise stewards of the bodies and resources God has given us.
In respect to diet this means seeking to nourish our family's health using foods in their most nutrious and natural state, as directed by wisdom.
Basic Standards and Guidelines
- Dairy - Enjoy raw (milk, butter, cheese, etc) and fermented (yogurt, kefir, cream, etc). Avoid pasturized, homoginized and low-fat. Pasturization kills beneficial bacteria; homoginization exposes fats to rancidity and oxidation. Low-fat usually contains powdered milk as a thickener; powdered milk is processed using high heat and high pressure, conditions leading the the development of free radicals which damage DNA/RNA.
- Animal Protein - Grassfed, free-range, pastured (some grain feed is fine). Avoid heavily grainfed, confined animals as these often have E.coli issues, Omega 6/3 imbalances and transfats. Use fats from pastured animals (duck, goose, chicken, lard and beef tallow) for high temperature cooking as they are saturated fats which remain stable at high temperatures.
- Grains - Whole form and properly soaked (to help break down phytic acid). Avoid refined grains as these have been stripped of their nutrients and "fortified" with synthetics whose safety has not been proven.
- Oils - Use expeller-pressed, unrefined oils (such as olive and coconut) as this method of extraction protects them from rancidity. Avoid oils processed at hight temperatures and pressures (i.e. canola oil, etc). Avoid dhydrogenated fats (shortening and margarine).
- Sweets - Enjoy fruits in moderation. Stick to minimally processed/refined sugars (such a raw honey, rapidura/sucanant, maple syrup). Consume only minimal amounts of fruit juice. Avoid refined sugars (white and brown, corn syrup).
- Preservatives/Preservation - Use preservation methods that protect the food's nutrients (such as lacto-fermentation, some canning, freezing, dehydrating and cold storage). Avoid foods preserved with nitrites and nitrates (such as commercial lunch meat) as they have been linked to cancer of the esophagus, stomach, large intestine, bladder and lungs.
As in everything there are/will be some inconsistencies and practical restraints in application (such as budget!).