Traditional cuisines from Asian and European cultures, such as those listed in Table 2, share characteristics of minimal processing, higher fiber content, and low carbohydrate content.

Authors

• Person: Not available Organization: Journal of Orthomolecular Medicine
  Comparison of Traditional Indigenous Diet and Modern Industrial ...

Sources

• Comparison of Traditional Indigenous Diet and Modern Industrial ... isom.ca Journal of Orthomolecular Medicine via serper

Referenced by nodes (2)

• carbohydrates concept
• fiber concept