Price didn’t found a singular ideal food, but met diverse population whose regime was based on fish and seafood, dairy, meat or fruit, vegetables and grains. The Masaya population from Africa consumed almost no plant, feeding meat, blood and milk. Sailors of the Hebrides did not consume milk at all; their diet was mostly based on fish, seafood and oat from which they were preparing porridge and cakes. Eskimos with whom he talked ate raw fish, hunted animals fish eggs, fat and rarely ate green plants. Along the Nile, near Ethiopia, Price met the healthiest population, according to their assessment: the tribes who ate milk, meat and blood from animals that were raised on pastures and animals from the Nile.

Price found out that the groups that were eating flesh from wild animals were generally healthier than populations of farmers who were eating mainly cereals and other plants, the farmer populations, caries and teeth problems were more frequent (but compared to us this problems remained rare). Price noted that many of the encountered populations, consumed especially animal organs which were rich in fat soluble vitamins, minerals and “active X”, a term made up by him and probably designating vitamin K2.

Price also found out that almost all studied populations valued fish and seafood, that have been eaten even by highlander groups which were crossing the mountain for long distances to obtain them, buying from the tribes on the coast, dried fish eggs and other foods. But the common denominator of a sound health, as he was saying, is a food based on fresh foods of animal origin and plants grown in soils that are rich in nutrients.

Price examined with very much attention the relationship between the quality of the foods with an animal origin and the nourishment of these animals. Comparing the vitamin content of butter come from cows that were eating fresh grass, with the butter prepared from milk of animals fed with forage, Price found out that, besides the fact that the levels of vitamins A and D were significantly higher in the butter that was yellow from the animals which were grazing pastures, the people who ate the animals were much healthier. He was convinced that the key for health was the soil quality. In 1932 Price published a book entitled New Light on Some Relationships between Soil Mineral Deficiencies, Low Vitamin food, and some degenerative Diseases.

By establishing these relationships between the quality of soil and the  of people which are on top of the food chain, Price promotes a critic against the industrialized agriculture that was just at the beginning in 1930. And was not alone: in the same period, Sir Albert Howard, an English agronomist, philosophical father of organic agriculture movement, he also claimed that the industrialization of the agriculture-especially the introduction of nitrogen synthetics as a fertilizer, which simplify the soil chemistry- will affect us eventually our health. Howard insists that “the health problems of soil, plants, animals and human must be treated together, being one and the same complex subject”. By the time as Howard’s note the above observations, they were merely a working assumption, Weston Price offered an empirical basis.