excerpt... Moreover, if you ask me what these people ate, I can tell you what I ate and what I saw my family, people in my school and work (we were provided food both at school and at work), ate: low carbs, high animal protein and fat, and minimal processed foods. Fruits and veggies were only seasonal. Heck, I had to wait for summer to eat ice cream! It was not made unless it was summer and only for the short duration of summer! Oil was not known till I was about 16-17 years old, so we cooked in butter, lard, and duck fat. Lots of pork, duck, and fatty fish every day, organs, including blood sausages (still consumed in a variety of forms), liver-stuffed meat, etc., bacon that was raw and uncured, eaten every day. Salami sausages for breakfast with a slice of rye bread that had a thick layer of either pork lard or butter on it, served with radishes/green onions/peppers/tomatoes, all in season only. For lunch and dinner, usually meat, often no side dish at all. Most side dishes would ...