This is an international group for people who follow the dietary principles of the Weston A. Price Foundation (WAPF) and the book Nourishing Traditions by Sally Fallon and Mary Enig, with its emphasis on nutrient-dense animal foods, traditional fats, fat soluble vitamins, and avoidance of modern, processed foods.

We also follow the failsafe diet. FAILSAFE stands for Free of Additives, Low in Salicylates, Amines and Flavor Enhancers and is Sue Dengate's term for the low-chemical exclusion diet formulated by allergists at the Royal Prince Alfred Hospital in Australia. It is designed to treat intolerances to specific chemicals in foods. Reactions are pharmacological and dose-related rather than immune-system related like allergies, but cause symptoms that appear allergy-like and can cause autoimmune problems. This is a common disorder, though symptoms are rarely understood as such by the layperson or the medical practitioner. The failsafe diet excludes strong tastes and smells in particular:

1. About fifty additives including colors (tartrazine, sunset yellow, yellow 5), flavors, preservatives and antioxidants (sulfites, nitrates, benzoates, sorbates, parabens).
2. Salicylates (aspirin compounds) in a wide range of fruits and vegetables.
3. Neurotransmitters: free glutamates (MSG) and amines (histamine, serotonin, dopamine, phenylethylamine, and tyramine) in aged proteins or fermented foods like cheese, game and hung meat.
4. Strong smells like chemicals and perfumes, use of commercial cosmetics, mint products, aspirin and NSAIDs.