How Foods are Chosen
Quality - How Foods are Chosen for the Guide
The Weston A. Price Foundation (WAPF) is a nutrition education non-profit started in 1999, dedicated to research, education, and activism on health promoting, traditionally prepared, nutrient-dense, whole foods in the human diet. Their shopping guide has been released annually since 2004, and is the ONLY guide of its kind, which truly rates foods on their nutrient density and lack of additives and processing.
What determines the quality of a product?
Food quality is assessed based on proven nutrition principles including plants and animals raised in healthy ways on mineral-rich soil; and grains, legumes, fruits and vegetables that are packaged in ways that preserve and enhance their naturally occurring nutrients. Key ranking factors include: nutrient density, organic, bio-dynamic, seasonal, raw, fermented, grass-fed, pastured, humanely raised, wild, and sprouted. Foods must be in their whole form, have no additives, artificial flavors, MSG, or trans-fats. Each of the 30 food and beverage categories have their own unique set of criteria to determine if the product should be ranked as BEST , GOOD , or AVOID.
Who chooses these products?
Since 2004, the non-profit Weston A. Price Foundation s team of food experts has scrutinized thousands of products and brands from small local farms to big ones who retail their products in grocery stores.
What products are rejected and why?
Foods suggested by users or brands for inclusion in the guide are constantly being reviewed by the experts at the Weston A. Price Foundation. Due to the high quality standards, many (or even most) are rejected. To see a list of rejected products and the reasons for rejection, click here
How foods are chosen in each category
Dairy: Yogurt & Kefir
Raw plain naturally cultured yogurt and kefir, without additives, made with whole non-homogenized milk from grass-fed animals.
Plain, whole yogurt and kefir from non-homogenized milk, without added vitamins, preferably grass-fed.
Lowfat and sweetened yogurt and kefir; yogurt and kefir from homogenized milk; yogurt and kefir with added vitamins.
Organic natural sweeteners such as molasses, green stevia leaves and green stevia powder, dehydrated sugar cane juice, malt syrups, coconut sugar, palm sugar, date sugar and sorghum syrup; maple syrup, maple sugar; organic sugar for making kombucha; raw, unfiltered honey from hives that are free of pesticides, antibiotics and non-organic sugars. (Note: Raw honey should not be given to babies.)
Raw, unadulterated honey, preferably unfiltered. Organic jams made with natural sweeteners, and without ascorbic acid and citric acid. Water-extracted pure monk fruit that is not combined with sugar alcohols.
White sugar, corn syrup, high fructose corn syrup, brown rice syrup, fructose, agave, yacon syrup, imitation syrups, heated honey, concentrated fruit juices, monk fruit that is not water-extracted, stevia extracts (liquid and powder), artificial sweeteners such as sucralose (Splenda) and aspartame (NutraSweet and Equal), sugar alcohols, such as xylitol; jams made with sugar, ascorbic acid or citric acid.
Soups & Stocks
Stock made with bones of pastured poultry, beef, veal, water buffalo, lamb, goat, game meats and pork fed non-GMO feed; stock made with wild seafood or bonito flakes; GMO-free homemade soups based on homemade stock (bone broth).
GMO-free canned broth or stock without additives. Add 1-2 teaspoons gelatin (recommended brands) to these canned broths and stocks.
Most canned and all dehydrated soups, which are loaded with MSG; stock sold in high-temperature aseptic boxes; bouillon cubes. Soups and stocks that are not GMO-free.
Organic chips and popcorn cooked in pastured lard, ghee, coconut oil or palm oil; organic popcorn home-popped in pastured lard, ghee, coconut oil or palm oil.
Organic chips and popcorn cooked in lard (but may contain additives), avocado, olive, palm, high oleic sunflower or high oleic safflower oil; plain pork rinds.
All chips, popcorn and snack foods cooked in partially hydrogenated vegetable oils; microwave popcorn; snack foods containing agave, citric acid, unsoaked quinoa, chocolate, cocoa or cacao; snack foods made with non-organic grains (most of which are sprayed with Roundup); non-organic chips and popcorn.
Fresh or smoked caviar and roe without added colorings; fresh or frozen ocean-going fish, especially herring and mackerel; shellfish (crab, lobster, oysters, clams and mussels) in season; fresh or frozen wild shrimp (US shrimp from Maine is wild); Pacific or Alaskan salmon, fresh or frozen; kippered (naturally smoked), dried or pickled herring, eel, mackerel and salmon that have not been canned; dried, salted small fish (available in Asian markets); trout and catfish guaranteed from clean waters; canned cod liver.
Canned tuna without hydrolyzed protein and other additives; canned sardines or anchovies in water or olive oil; canned Alaskan salmon; canned shellfish; canned roe and caviar without added colorings.
Farmed salmon, catfish and trout; seafood containing soy oil, vegetable oil, hydrolyzed protein, citric acid, smoke flavoring or liquid smoke; seafood from China.