Real Food

In this section we will encounter a number of traditional foods that have been replaced by other foodstuffs under the guise of 'processed foods'.


Nowadays we have to call real salt by a fancy name. 'Himalayan Rock Salt' or 'Celtic Sea Salt' are actually just 'salt' and they always were until we decided that a false replacement was adequate. Modern 'table salt' is likely to be most effectively employed as anti-freeze for your footpath in frosty weather or as a replacement for dish-washer salt. It usually contains just sodium and chloride and sometimes potassium and iodine. Real salt contains all of these elements in the correct amounts as well as approximately 80 trace elements. The scientific studies showing salt to increase risk of high blood pressure and heart disease have used table salt, not real salt.

Fats & Oils

Cooking fats used to be rendered at home after roasting a duck, goose, lamb, beef or pig. These would last a long time, even without a refridgerator and could be re-used several times before being discarded. Today, the title 'cooking oil' is used largely by products which did not exist until the mid 1900s. The traditional cooking fats are perfectly safe for human consumption. Animal fats contain many of the 'fat soluble' vitamins (A, D & K). Butter, ghee, olive oil and coconut oil are also safe to use. Also, you can get adequate amounts of the essential fats from traditional cooking oils/fats. Despite animal fats being labelled as 'saturated fats', they do infact have a fat profile, like all fats, including a proportion of poly- and mono-unsaturated fat.


Nowadays we buy 'stock cubes' and 'stock tubs' to add flavour to our soups, stews and casseroles. These items do not contain the nutritional factors of original stock, used for hundreds and thousands of years pre-1900s. Top chefs will make traditional stock because they appreciate the superior flavour of the finished product. Real meat stock and indeed bone broth are two health giving foods that are essential for anyone trying to improve their health. Some people could be advised to consume large amounts of these foods, particularly if they have chosen the commercial 'fake' version of stock for a long period in their life.


'Pasteruised, homogenised milk' should be labelled as such. Instead we have to search the milk carton to see if it is homogenised or not (all commercial milk is pasteurised). Why do I say this? 'Real milk', also known as 'milk' for thousands of years, has been forgotten, even though it is highly nourishing. The same cannot be said for pasteurised milk as many of the digestive enzymes are killed by this process. Pasteurisation kills all of the natural beneficial bacteria in milk. Homogenisation further alters the milk, disrupting the long-chain fatty acids an all in the name of an improved cosmetic appearance in the supermarket.

For a full appreciation of the nutritional factors in real milk, visit the following web pages:


There are many other examples of replacement materials being used in the place of real food. As a general rule, when you are deciding whether or not to eat/buy a certain food item ask the following question:

Was this food likely to be available 150 years ago? 
If your answer is no, don't consume/buy it. 
If the answer is yes ask:
Is this food in the form it would have been 150 years ago?

The best, or rather worst example I can give of this phenomenon is cheese sauce. Cheese and cheese sauce are similar in colour and that's about it!

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