Traditional Foods Are Your Best Medicine by Ronald F. Schmid N.D. Summary

Traditional Foods Are Your Best Medicine argues that modern chronic illnesses stem from abandoning ancestral diets. Ronald F. Schmid, a naturopathic physician, demonstrates how traditional foods—like organ meats, raw dairy, and fermented items—restore health by providing essential nutrients and improving gut function. The book contrasts Native nutrition with Western diets, offering practical steps to adopt time-tested eating habits for longevity and disease resistance.

This book is ideal for individuals seeking natural solutions to chronic health issues like allergies, fatigue, or heart disease. It’s also valuable for nutritionists, holistic practitioners, and anyone interested in ancestral diets or preventative health strategies. Schmid’s insights appeal to readers skeptical of modern processed foods and eager to explore evidence-based, traditional nutrition.

Key concepts include:

• Nutrient density: Prioritizing organ meats, bone broth, and wild-caught seafood for vitamins A, D, and K2.
• Gut health: Using fermented foods and proper cooking methods to enhance digestion.
• Seasonal alignment: Eating locally available foods to match the body’s cyclical needs.
• Critique of modern diets: Linking processed foods to inflammation, obesity, and metabolic disorders.

Schmid warns that strict veganism often leads to deficiencies in B12, iron, and fat-soluble vitamins, citing traditional cultures’ reliance on animal foods for optimal health. He argues humans evolved as omnivores and that plant-only diets lack critical nutrients found in liver, fish eggs, and raw dairy.

Schmid emphasizes:

• Organ meats: Liver as a “sacred food” rich in vitamins.
• Raw dairy: Unpasteurized milk and butter for enzymes and probiotics.
• Fermented foods: Sauerkraut and kefir to support gut flora.
• Bone broth: For minerals like calcium and magnesium.

The book positions traditional nutrition as superior to pharmaceutical interventions for chronic diseases. Schmid asserts that many ailments (e.g., arthritis, skin disorders) stem from dietary deficiencies correctable through ancestral eating patterns. He advocates collaboration between naturopathic and conventional medicine.

This quote encapsulates Schmid’s thesis: aligning with natural, unprocessed diets unlocks vibrant health. It rejects industrial food systems in favor of time-tested practices that honor the body’s biological needs. The phrase underscores the book’s call to revive indigenous wisdom for disease prevention.

Schmid stresses proper techniques like soaking grains to neutralize phytates, fermenting vegetables to boost probiotics, and consuming raw foods sparingly until gut health improves. These methods enhance nutrient absorption and digestion, countering modern shortcuts that degrade food quality.

No. Schmid criticizes low-fat trends, noting traditional diets prized animal fats for energy and hormone production. He links fat avoidance to nutrient deficiencies and chronic inflammation, advocating instead for balanced intake of saturated and omega-3 fats.

While both criticize processed foods, Schmid’s work focuses specifically on ancestral nutrient density (e.g., organ meats, raw dairy), whereas Pollan emphasizes broader principles like “Eat food. Not too much. Mostly plants.” Schmid’s approach is more prescriptive for therapeutic health recovery.

Some nutritionists argue the book underestimates challenges in sourcing traditional foods today. Others note potential risks in raw dairy consumption or high meat intake. However, Schmid addresses these concerns by advocating gradual transitions and personalized adaptations.

Amid rising rates of autoimmune diseases and metabolic syndrome, Schmid’s message offers a roadmap to resilience through diet. The book’s emphasis on local, sustainable eating aligns with growing interest in regenerative agriculture and holistic health.