Ron Schmid
Native Nutrition

About the Author
Ronald F. Schmid, N.D., a licensed naturopathic physician and Jungian psychotherapist, is a graduate of M.I.T. and has taught at naturopathic medical schools in Oregon, Washington, and Arizona. He lives in Connecticut and practices in Westport and Greenwich. He is the host of "Just Past High Noon," a radio show about alternative medicine and psychology.

Book Description (from the publisher)
This book traces the cause of many chronic health problems to our modern diet and shows how a return to traditional foods can improve one's well-being. 

Modern medicine now recognizes that the present-day Western diet is responsible for many of today's chronic illnesses. Nutritionists and anthropologists have noted the decline in health that accompanies indigenous peoples' transition from traditional to modern diets. In Traditional Foods Are Your Best Medicine, Ron Schmid explains how a return to a traditional diet can help you reduce your risk of heart attack by 50 percent; fight allergies, chronic fatigue, arthritis, skin problems, and headaches; recover from colds and flu in a day or two; and increase your life-expectancy. Chapters focusing on the major food groups, common diets, and health goals enable you to tailor a diet to your special needs. 

New edition, previously titled Native Nutrition.

Traditional Foods are Your Best Medicine
Improving Health and Longevity with Native Nutrition

Preface
Introduction
Part 1: Native Foods: History, Anthropology, Research, Clinical Experience
1 Dr. Weston Price and His Studies of Traditional Societies
2 The Benefits of Raw Foods
3 People, Food, and Health: From Ancient Ancestors to Contemporary
Hunter-Gatherers
4 Long-Lived People of Vilcabamba, Hunza, and Georgian Russia
5 Protective Characteristics of Native Nutrition
6 Fish, Fat-Soluble Nutrients, and Health
7 A Review of Several Well-Known Diets
8 Creating a Native Diet for Health and Longevity
9 Recovering Through Nutrition: Dietary Considerations for Specific Conditions
10 Relationships: Individuals, Physicians, and Health Goals
Part 2: Native Versus Modern Foods: a Guide to Natural Eating
11 Fish and Shellfish
12 The Production of Modern Meat, Fowl, and Eggs
13 Naturally Raised Meat, Fowl, and Eggs
14 Conventional Milk and Milk Products
15 Certified Raw Milk, Butter, Raw-Milk Cheeses
16 Chemical Versus Organic Farming
17 Vegetables
18 Whole Grain Foods
19 Fruits, Nuts, and Seeds
20 Other Foods, Seasonings, and Beverages
21 Vitamins, Minerals, and Food Supplements
Appendices
I Seafood: Characteristics and Habitat of Popular Fish
II Understanding Laboratory Tests
III Food Irradiation: The Latest Threat to Our Foods
IV Exercise and Sports
Bibliography
Index 

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