Modern nutrition advice changes every decade — but human biology hasn’t. Across continents, climates, and thousands of years, the world’s healthiest cultures shared the same foundational foods. In this article, we explore the foods all thriving cultures had in common, why they worked so well with human physiology, and how modern diets drifted away from these principles — especially with the rise of ultra-processed foods and seed oils.

Whole30 recently announced that seed oils are now permitted in their program, claiming that “the science has changed.” This article takes a deep dive into the research Whole30 cited—and the science they left out. We examine why focusing only on LDL cholesterol and short-term inflammation markers misses the bigger picture, how linoleic acid and oxidized fats behave in the human body, and why long-term exposure to seed oils may carry metabolic and cardiovascular risks that deserve serious consideration.

Sourdough isn’t a trend — it’s how bread was traditionally made. This beginner-friendly guide explains why fermentation matters and walks you through a simple, step-by-step method to build your own sourdough starter from scratch.