Types of Paleolithic Food

History

The Paleolithic period began about 2.5 million years ago when stone tools were first used. The period came to an end about 10,000 years ago with the emergence of agriculture. This systematic method of working the land to grow and harvest plants and animals produced food, feed and other goods.

Protein

About 25 to 30 percent of calories from Paleolithic food comes from protein made up exclusively from fish and lean meats. This compares to the North American diet containing only 10 to 15 percent protein, and which is made up of high fat meats, dairy products, legumes and grains. Modern day versions of Paleolithic diets include any domestic poultry and meat as close as possible to its natural state. Grass-fed meat is best because fat ratios are closer to that found in wild game. Wild game like elk, duck and goose are also included in the diet, as well as wild-caught fish and shellfish. Eggs that have been pasteurized are the preferred choice.

Carbohydrates and Micronutrients

Carbohydrates came mostly from vegetables and fruit which have a low glycemic index and are associated with abundant fiber and micronutrients. In a Paleolithic diet, vegetables and fruit make up about 30 to 35 percent of calorie intake. By comparison, the typical North American diet consists of carbohydrates making up about 50 to 60 percent of calories and consisting of grains, refined sugars and minor amounts of vegetables and fruit. Because many more micronutrients made up the Paleolithic diet, the consumption of antioxidants, vitamins and minerals were about three times that of the modern-day diet.

Nuts and Seeds

The modern-day Paleolithic diet includes more of a variety of nuts and seeds. Nuts to eat include cashews, filberts, macadamia, pecans, pistachios and walnuts. Seed choices include sesame, sunflower and pumpkin.

Fats

Fats made up approximately 35 to 40 percent of the Paleolithic diet and consisted mostly of polyunsaturated and monosaturated fats. Polyunsaturated fat includes substantial amounts of omega-3 essential fatty acids. Sources of fat included fish, nuts and wild animals. By comparison, the main type of fats consumed today, although also 35 to 40 percent, are made up of saturated fat from dairy products, trans fatty acids from processed baked goods, fatty red meats and margarine.