Hands up if you’ve had it up to [—HERE—] with the mass dietary confusion that exists these days! Many people have become so confused with what’s good, what’s bad, superfood this and cancer-causing that, that they’ve virtually given up on pursuing a healthy diet at all.
Here’s a few facts:
- Nutritional science, as it stands today, in the Western world is comparatively young (i.e. they don’t know it all) when compared to the traditional knowledge (nutritional wisdom passed down through generations in indigenous cultures around the world) of what is health-supporting or not.
- Also, keep in mind that the press loves a good health controversy (ex. the latest superfoods and super drugs) because it SELLS.
The combination of these facts is a recipe for the confusion that so many people experience in regards to trying to understand the “ideal diet.”
My target, as a natural healthcare provider, is to stay on top of the latest, science-based dietary information available and combine that information with what has been proven through generations of pristine health in the traditional cultures to be the optimum human diet. By combining science with practical wisdom, I am able to help steer you towards the natural, un-processed diet of nutrient-dense whole foods that your body needs.
Let’s just think about this for a second, folks. Doesn’t it make good logical sense that your body would thrive on foods that it is designed by nature to consume and utilize, and deteriorate on un-natural, toxin-laden foods that were no where in sight during the human body’s evolution?
The following top 10 guidelines are based on a general nutritional truths that include a return to the natural diet that our bodies were biologically designed to thrive on.
#10: DON’T use refined, white, iodized salt but DO use un-refined natural sea salts.
Salt doesn’t deserve the bad rap it’s gotten these days! The problem isn’t salt in general, it’s what they do to the salt…
Refined white table salt has been bleached and chemically stripped of the 84 valuable and essential trace minerals which are present in unrefined sea salt such as the Pink Himalayan and Celtic Grey salts.
In fact, during the chemical processing of salt, they actually strip out the natural iodine, then add synthetic iodine back in after all the processing and sell it to you as “new and improved iodized salt!” Unbelievable…
A good rule of thumb is the “dirtier” the salt looks, the higher the mineral content is and the healthier it is for you. If it’s stark white, even if it’s labeled as “sea salt,” it’s refined and bleached and should be avoided.
Check out “The Truth About Salt” to fully-unravel the salt myth.
#9: Keep your caffeine consumption to a minimum and eliminate energy drinks and soft drinks from your diet.
A relatively small amount of caffeine-containing beverages is fine, such as a cup of coffee in the morning and a cup of green tea later in the day. Once you start getting to 3+ caffeinated drinks throughout in the day, though, it’s becoming excessive. Think about it this way- you’re drinking that much caffeine because you’re tired, right? That’s like driving a car that’s having engine trouble and jamming your food down on the accelerator. You keep pushing it like that and sooner or later, your engine is gonna burn out completely! Start cutting back on the morning caffeine slowly and try switching to non-caffeinated herbal teas for daytime use. One cup of organic black coffee per day is fine. Research has shown that there are even possible health benefits associated with one daily cup of organic black coffee. The problem is when it’s a) loaded with sugar and processed, chemical-laden creamers and b) too much of it.
NOTE: Organic is important when it comes to coffee! Most people don’t realize that coffee is one of the most heavily pesticide-sprayed crops. Always opt for organic coffee to avoid those dangerous toxins.
ANOTHER NOTE: Absolutely avoid all energy drinks and soft drinks! I have 2 words for you: LIQUID POISON. For the full skinny on that, check out “Why Soft Drinks Are Hazardous To Your Health”.
#8: Regarding meats: Eat only naturally-raised (hormone and antibiotic-free, organic, free-range, grass-fed, wild-caught) meats.
Natural meats should, indeed, be part of your regular diet. This includes fish, seafood, poultry, beef, lamb, pork, wild game, whole eggs, and organ meats.
The key here is NATURALLY RAISED. As in, fed it’s natural diet and in it’s natural environment. The source of your animal protein is VERY important! There is a huge difference between, for example, 100% grass-fed beef, and factory-farmed, feed-lot beef – or what I like to call, “concentration camp cows.” Meat from conventionally-raised, feed-lot animals of any species should be completely avoided in your diet. These animals are given high doses of artificial hormones, antibiotics, tranquilizers, stimulants and up to 100 other drugs- many of which are directly transferable to you! These poor animals are malnourished and chronically ill since they are being fed a completely unnatural diet. Cows, for example, are physiologically designed to eat GRASS- not grain. Feeding cows nothing but grain is like feeding humans nothing but McDonald’s french fries, and it does the same thing to their bodies- makes them get really FAT, really fast. This is great for the beef industry, because it means they can send heavier cattle to market faster and thus, make more money; but results in an animal that is significantly malnourished, has very poor immune function and ultimately SICK – which is WHY they pump them full of drugs. Without the drugs, the animals would literally drop dead in the feedlots. I’m sure you can imagine now, that this beef, with it’s toxic chemical contaminants, parasites, and nutritional bankruptcy, will NOT be a good source of nutrition for you. Grass-fed cattle, on the other hand, are eating the diet their bodies are designed for. They have strong immune systems, normal growth patterns and will usually be raised chemical-free because they simply don’t NEED the drugs – they’re healthy enough on their own. This meat will be safe to eat, nutritious and have a positive impact on your health.
The same concepts applies to poultry, eggs and fish. You always want the food you eat to have been eating IT’S natural diet as well.
Farmed fish, including most Atlantic Salmon, are given antibiotics and fed unnatural diets lacking in the nutrients found in the wild food chain of the ocean. Scavenger fish such as carp and catfish should be especially limited since they tend to accumulate pesticides and other toxins.
So you want to look for sources such as organic, grass-fed beef, lamb, etc. “Pasture-raised” or “Pastured” pork, poultry and eggs. Fish should be wild-caught, not farm-raised.
Regarding poultry and eggs: don’t be fooled by claims of “cage-free” or “free-range!” Those are clever marketing words used to trick you into buying something that’s not as great as it sounds… and I’ll leave it at that. Again, the word you want to look for when buying poultry and eggs is “pastured.” Finally, don’t throw away the egg yolks! The yolks are the most nutritious part of the egg! The yolk is the part of the egg that nature designed to literally be able to grow a baby chicken. Besides, egg-white omelets are gross.
Regarding fat content of meats: Remember back in the 80’s when lean proteins like boneless, skinless chicken breast and low-fat/nonfat milk became all the rage? This was based on the old and incorrect idea that fat is bad for us (see “Still Think Low-Fat Is Healthy? Think Again). As it turns out, not only is eating lean protein unnecessary, it’s potentially harmful because the critical vitamins A, D, E and K are what’s called “Fat-Soluble” and our body NEEDS fat from the animal protein we’re eating in order to absorb them. And guess what else? Fat-soluble vitamins are found almost exclusively in animal fats. Lean protein has very little fat, and thus, no fat soluble vitamins. So what happens when you eat exclusively lean protein? Your body will have to make “withdrawals” from stores of fat-soluble vitamins in your liver, and over time this will lead to a deficiency of those vitamins, and all of the significant health problems that go along with such a deficiency. It’s like ringing up a huge credit card bill when you don’t have a job. Eventually the creditors come calling and you go bankrupt. The solution, of course, is to eat fat with your protein. This means enjoying fattier cuts of meat (i.e. 15% fat ground beef instead of 3%), always eating eggs with the yolks, consuming full-fat butter (“pastured” or “grass-fed!”), milk and other dairy products (that are also preferably RAW) instead of low-fat or non-fat. Not only do healthy-fat-laden foods taste better, they’re actually better for you. Aren’t you happy to know that?
So where can you get all this naturally-raised stuff? Often the freshest, healthiest, most cost effective sources for naturally raised meats, poultry, fish and eggs is your local farmers market. Plus, you’re supporting your local farmer instead of the giant food corporations. At my local farmer’s market, my “egg lady” literally greets me each week by name and with a big smile. She knows my dog’s name. Wouldn’t you like to have THAT kind of relationship with the person supplying your family’s food?! Plus, as an added bonus, you’ll be shocked at how much you’ve been missing when you try farm-fresh, local eggs from the farmers market for the first time.
#7: Eat plenty of fresh, organic produce, preferably local and in-season.
Vegetables should comprise roughly 2/3 of your daily diet. Balance your vegetable intake between raw (provides valuable enzymes and nutrients lost during cooking, but requires large amounts of energy to digest) and cooked (enzymes are lost, but veggies are more easily digested and certain other nutrients may be unlocked).
If you have digestive problems, you may find that raw veggies are difficult to digest, in which case you should seek treatment (such as Acupuncture or Naturopathic medicine) to resolve your digestive disorders and stick to lightly cooked veggies for a while (steamed, boiled, etc.).
DID YOU KNOW?: Spinach, chard and other cruciferous vegetables like cauliflower, broccoli, cabbage and brussels sprouts, although highly nutritious, contain certain anti-nutrients in their raw state, and as such should always be at least lightly-cooked to in order to neutralize any negative effects.
In general, vegetables should always be consumed with a healthy fat. Remember those fat-soluble vitamins -A, D, E and K – that I mentioned? Well, they require FAT in order to be absorbed and used by the human body. Failure to include a fat with veggie meals will restrict your absorption of these vital nutrients. My suggestion is simple – put butter on it!
Fruit should be eaten only in moderation! Yeah, I know you’ve been told eating LOTS and LOTS of fruit is healthy for you, but don’t forget- that’s a lot of sugar!! Our ancestors didn’t eat fruit year-round, they only ate fruit during the few months out of the year that certain plants were fruiting! And the fruit they had access to was MUCH LESS SWEET than what we eat now. Our fruit has be selectively farmed for centuries and more recently, genetically modified, all for the purpose of making it much sweeter than it was naturally. Our bodies are simply not designed to handle as much sugar as we consume these days. Fruit, then, should be eaten in small quantities, always organic, and preferably local and in-season. Also, fruit should be consumed by itself or as part of a light meal. Avoid eating fruit (or any other sweets, or deserts for that matter) after a large meal.
Check out your local farmer’s market for the best pickin’s.
#6: Avoid all hydrogenated and partially-hydrogenated fats: The “Good Fat vs Bad Fat” conversation.
This is a BIG one, folks. Hydrogenated or partially hydrogenated fats (trans fats) found in all industrial seed oils (canola, vegetable, soy, corn, safflower, peanut, sunflower, or cottonseed oils, etc), shortening, margarine, and virtually all processed and fast foods should be avoided at all costs! If they’re in your pantry, throw them away right now. I’m not kidding.
During the industrial process, these oils are continually exposed to various chemicals (many of which are banned in other countries) as well as extreme high heat. Anybody know what heat does to fat? It causing it to OXIDIZE. What’s that mean? Let me put it this way, oxidation is what makes sliced apples turn brown when you leave them out; what makes silver tarnish; and what makes iron rust. Got it? It’s a bad thing. But do you think the manufacturers of these oils don’t know that? In order to cover up the fact that they are selling you oil that is literally RANCID by the time you pick them up off the supermarket shelves, the oils are first bleached, filtered and deodorized so that you can’t smell the rotten STANK that the oil would have had otherwise. Yum!
What’s most important, though, is to realize that all of this processing results in partial or complete chemical breakdown of the natural fatty acids found in these oils, producing loads of unhealthy free radicals and destroying any healthy nutrients and antioxidants. Consuming these types of fats throughout the course of your lifetime has a serious negative effect, eventually leading to rampant cell damage, systemic low-grade inflammation, and the slow and silent development of major chronic, degenerative diseases such as arthritis and coronary heart disease.
To learn what oils and fats you should be cooking with instead, read on…
#5: Increase your healthy-fat intake!
It’s not that fat is bad, it’s just that there’s good fats and bad fats. We just talked about how important it is to avoid bad fats, but it’s equally important to make sure you’re getting enough of the good fats!
Fats from nutritional oils and other traditional sources are critical for the optimum functioning and maintenance of the human body. Your brain, for example, is around 75% fat. Fat is a critical component for maintaining the structural integrity of the cell wall of every single cell in your entire body. It also acts as a major building block for the hormones that control your immune function, reproductive system, blood clotting, and cell growth. Fat is also the most efficient source of sustainable energy (as opposed to sugar/carbs which are fast-acting energy sources, but inefficient and burn out quickly, lead to blood sugar problems, overeating, weight gain and contribute to virtually every chronic, degenerative disease you can think of).
You should have more Omega 3′s in your diet than Omega 6′s. The ratio is supposed to be 5:1, but in most people’s cases, their current intake ratio is a very unhealthy 1:25 because they’re eating so many of those unhealthy, processed oils that we just talked about, which contain only Omega 6’s, and not enough of the healthy, Omega 3-containing fats discussed here.
Good sources of healthy, Omega 3 fatty acids include:
- For cooking: Nutritional oils that are fresh and nutrient rich such as extra-virgin olive oil (no-low heat), coconut oil (medium heat), avocado oil (medium-high heat), red palm oil and sesame oil. Also very good are traditional fats such as pastured butter, goose/duck fat, tallow or lard.
- Other sources of Omega 3’s: naturally-raised meats and fish; whole, organic, and preferably raw dairy and cheeses; whole pastured eggs; olives; nuts and nut butters; seeds; gelatins; avocados. You can also use supplemental oils such as cod liver oil, flax oil, fish oil, krill oil, flax seeds, etc.
#4: Avoid processed foods as much as possible!
Think of it this way: it’s relatively easy to look at a Twinkie and know that it’s not real food, but have you considered low-fat or skim milk in the same way? Did it come out of the cow that way? No, it didn’t. I’m NOT saying you need to be churning your own butter, but you might want to take a good look at exactly how far away your food is from its original source, what has been done to it and how many ingredients have been added to it.
Most processed foods contain chemical additives, preservatives and various neurotoxic ingredients. Of course, if you’re shopping at a health food store, you may be able to find certain items made by reliable brands that use minimal processing and no chemical preservatives, etc. Just educate yourself and learn to read the labels.
#3: Say NO! to GMO’s!
Despite the fact that Monsanto and other biotech companies claim that genetically modified (GM) crops have no impact on the environment and are perfectly safe to eat, the truth is that the Federal departments in charge of food safety in the US and Canada have NOT conducted the appropriate tests to affirm this alleged “safety.” In other words, they’ve adopted the principle of “innocent until proven guilty” in regards to the question of safety with GMO’s. Perhaps this is a great policy to to apply to the legal system, but it is certainly a very dangerous policy to apply to the question of safety in regards to our food supply. In contrast, owing to the very real concern about the dangers and risks posed by genetically engineered organisms, at least 26 world governments have instituted total or partial bans on GMO cultivation, importation, and field-testing (including Switzerland, Australia, Austria, China, India, France, Germany, Hungary, Luxembourg, Greece, Bulgaria, Poland, Italy, Mexico and Russia). Significant restrictions on GMOs exist in about sixty other countries. If so many countries have instituted strict restrictions on GMO’s, why is there virtually none in the US? Profit – that’s why. It has absolutely nothing to do with your health or ending world hunger.
GMO foods, most commonly corn and soy (although there are many other GM crops, too, like sugar beets, papaya, crookneck squash and most recently, SALMON – yep, not even kidding about that), can now be found in the majority of processed foods in the US. In other words, if you eat processed foods, you’re already eating GMO’s… and these crops are already being freely planted in the environment- contaminating non-GMO crops and potentially our entire food supply. But what if it turns out that Monsanto was wrong (or lying), and the GM crops aren’t actually safe?…
Here are some myths/truths regarding GMO’s:
Myth #1: No one has ever proven that GMOs are harmful to people
The truth is that studies of GM food have shown tumors, premature death, organ failure, gastric lesions, liver damage, kidney damage, allergic reactions, and more.
Myth #2: GM crops are the only way to solve world hunger
In truth, when it comes to solving world hunger, GMOs are a dangerous step in the wrong direction. Ending hunger will take political will and determination, not high-tech crops. Agriculture to feed the world must be universally accessible—low-input, low-tech, and fully sustainable. GMO agriculture is none of these things. The reality is that GM farming practices are not sustainable, which virtually guarantees future crop collapses and subsequent famine. Nor are farmers able to save their seeds due to patent infringement and poor fertility in the seeds. With GMO seeds, biotech companies are trying to add value to widely available crops and then patent them, which makes GMO seeds more expensive from the start. Additionally, these GMO varieties require high fertilizer and, in the case of Roundup Ready crops, expensive chemical additives. The only farmers that can afford the seeds and chemicals are those from first-world countries or the wealthy landowners from developing countries, who grow the crops for export, not to feed the poor. Poor, starving Africans need the ability and tools to feed themselves. Expensive, input-dependent non-indigenous crops are the exact opposite of what is needed to relieve hunger.
What’s more, the production and spread of GMO crops carries unintended and unpredictable consequences that may wreak havoc on the environment and on human health.
Myth #3: GM crops need less pesticide spraying
The truth is that after the first couple of years, the use of pesticides and herbicides on GM crops has increased dramatically.
Myth #4: GM technology is comparable to the cross-breeding that our ancestors did to create hardier versions of heritage crops
Cross pollination of different varieties of the same plant (what our ancestors did) is low-tech and can occur naturally. Genetic modification of seeds is done in a lab and often crosses different biological kingdoms, such as crossing a bacteria with a plant the unintended adverse effects of which may be incalculably large and impossible to ascertain before they are released into the biosphere.
Myth #5: If the FDA and the USDA allow them, they must be safe
Monsanto has close ties with the US government, such that Monsanto executives have been given policy-making positions in Bush, Clinton and Obama administrations. Anybody else spot this glaring conflict of interest?
Myth #6: There is no nutritional difference between GM food and non-GM food
A 2012 nutritional analysis of GM versus non-GM corn showed shocking differences in nutritional content. Non-GM corn contains 437 times more calcium, 56 times more magnesium, and 7 times more manganese than GM corn. GM corn was also found to contain 13 ppm of glyphosate, a pesticide so toxic that it may be carcinogenic in the parts-per-trillion range, compared to zero in non-GM corn.
Myth #7: GMOs are impossible to avoid
GM ingredients are found in more than 70 percent of processed foods, but you can largely avoid them by avoiding these processed foods. By switching to whole foods like vegetables, fruits, grass-fed meats and other basic staples, you can control the GM foods in your diet.
Myth #8: GMOs are here to stay
Biotech wants you to believe that GM crops are here to stay, but a war is being waged against GMOs, and the resistance is gaining significant ground. More and more countries across the world are banning GMO’s by the day! Legislation is even being passed in several US states, successfully banning GMO’s on the state level. By sharing information like this, we can fight back against biotech and the poisons they’re releasing into our environment.
#2: Reduce or eliminate refined sugar and carbohydrates in your diet!
While mainstream health authorities continue to insist that sugar is fine “in moderation,” and that grains, which are converted by your body into sugar, are an essential part of a healthy diet, they fail to take into consideration that sugar is the #1 source of calories in the US, meaning that it’s far from “moderate” -not that surprising when you consider that sugar, primarily in the form of cheap high fructose corn syrup (HFCS) and refined carbohydrates, are added to just about EVERYTHING.
To put it in perspective, the current average American’s intake of sugar is close to 200 lbs per year. Compare that to 300 years ago, when the average human’s intake of sugar was just 4 lbs per year. Our bodies are just flat-out NOT designed to handle the sugar load we’re imposing on them.
Here’s an abbreviated version of what all that sugar is doing to your body:
- Triggers weight gain by turning off your body’s appetite-control system (interfering with the hormone Leptin), which screws up your metabolism, blood pressure, and cholesterol levels and leads to obesity and virtually every other chronic, inflammatory, degenerative disease. Additionally, all that sugar triggers massive insulin spikes and you CANNOT burn fat in the presence of insulin. Period. For those of you who feel like you are “eating right and exercising regularly, but still can’t lose weight,” this is likely the reason. (Check out What You Need To Know About Blood Sugar And Insulin to learn more.)
- Contributes to chronic inflammation and significantly lowers your immune function
- Directly interferes with vitamin and mineral absorption as well as weakens your digestive function which leads to even greater malabsorption of nutrients and eventually a massive nutrient deficiency and the resulting degeneration of the body!
- Triggers a dramatic “peaks and valleys” effect in your insulin levels, which over time and with chronic use WILL lead to Reactive Hypoglycemia, then Insulin Resistance, then Metabolic Disease, then Type 2 Diabetes. This chain of events is THE top cause of high blood pressure, high cholesterol, heart disease, chronic inflammation, reduced immune function, hormonal disorders, liver disease, weight gain, premature aging and nearly every chronic disease we know about.
So, avoid all refined sugars and artificial sweeteners. This includes white, brown and powdered sugar, Aspartame (Equal, NutraSweet), Neotame, Sucralose (Splenda), and Saccharin (SugarTwin, Sweet’N Low), Acesulfame potassium (Sunett, Sweet One) and ESPECIALLY high fructose corn syrup.
NOTE: Stevia and Xylitol are natural sweeteners that do not trigger insulin- they are safe to use.
There’s a lot more to the blood sugar/Insulin story than I can include in this article, but this topic, above almost all others, is one I consider critical, need-to-know information. For the full, eye-opening article, check out What You Need To Know About Blood Sugar And Insulin.
And the #1 dietary recommendation: Eliminate grain-based carbohydrates from your diet! I can’t stress this one enough!!!
NO- you do NOT need grains in your diet. This is a lie. They are NOT good for your body, which is physiologically NOT designed to be able to process grains effectively. In fact, you’ll want to avoid all foods made with grain-based carbohydrates for a multitude of reasons, including the fact that grains, once broken down by your body, are just converted into SUGAR, and you just read about the dangers of too much dietary sugar. In fact, those 200lbs of sugar per year that most Americans are consuming comes mostly from the breads, pastas, crackers, and various other grain-based products that we’re gorging ourselves on, rather than sugary sweets (although, those obviously don’t help).
Ultimately, in regards to their effect on blood sugar and insulin levels, there’s not much difference between a piece of whole-grain toast and a Snickers bar. The long-term consumption of grain-based carb products leads to a laundry list of physical disorders and diseases- especially including the ones listed in the previous section but also a number of others…
Why? Basically, grains themselves are naturally toxic to human digestion! “Whaaaaaaaaaat?!?!?” Yup, scientific evidence showing the human need for dietary grains is virtually non-existent. On the other hand, there is a wealth of new research pointing to the dark side of grains and their negative effect on human bodies. Think about it this way: grains, such as wheat, are essentially the seed of the plant. Over the millennia ancient prairie grasses- the ancestors of what we know as the cereal grains- evolved alongside the big, grazing herbivores. These grasses evolved in such a way as to use mammals to distribute their seeds. The plants want their seeds eaten by the mammals, yes, but obviously, it was not in the plant’s best interest to have their seeds fully-digested. Rather, the plant wants it’s seed pooped out somewhere else, intact, in order to make a new baby plant! How does a plant accomplish this? Well first, these grasses cleverly laced their seeds with with compounds now known as exorphins, which are morphine-like and highly addictive to mammals (this is why it’s sooooooo hard to NOT eat the delicious bread they put in front of you at the restaurant). This is the way the plant ensures that it’s seeds will be desirable to it’s target audience. But again, the plant doesn’t want it’s seed digested, just consumed, so they ALSO lace their seeds with potent phytotoxins – specifically designed to sabotage mammalian digestion! Awesome.
The big grazing animals have somewhat countered this move by evolving looooooong digestive tracts and multiple-chambered stomachs, capable of semi-breaking down and neutralizing the toxins. Humans, however, who were designed to be hunter-gatherers, not grazers, did NOT develop the complex gut that the herbivores did, and therefore are highly susceptible to systemic damage from long-term ingestion of grains. Wonder why we’re seeing such a skyrocketing rate of food-sensitivities, digestive disorders, auto-immune disease, cancer, poor immune function, etc? It’s in large part, due to all the grain we’re eating.
“But our ancestors have been farming for centuries and they didn’t have these problems!” Yes, but the grains they were cultivating were nothing like the grains we have now – which I call “Franken-grains,” the freakish result of hundreds of years of selective farming and genetic modification which has ultimately caused the grains of today to contain unnaturally high levels of these phytotoxins.
Be aware that seeds, legumes and nuts also contain high levels of enzyme inhibitors, phytates (which block mineral absorption), intestinal irritants and other indigestible substances. They should be eaten in only small quantities and ideally, soaked in water, fermented or sprouted in order to neutralize toxins and make them safe for ingestion.
Other highly toxic plant and food groups to avoid:
- Corn. Corn is naturally toxic and the #1 most genetically modified thing on the planet. Corn is NOT a vegetable- it’s a grain.
- Anything made with Soy. Soy is NOT a health food! It is naturally toxic and the #2 most genetically modified thing on the planet. Soy is loaded with toxins and systemic irritants; it can block your body’s ability to absorb nutrients; and it is a massive endocrine disruptor. The only exception to this is when soy products are fermented (Miso and Tempeh), which neutralizes the toxins, but let’s be real here- who in the US is eating fermented soy? It’s not part of our culture….and no, tofu is NOT fermented. It’s toxic….so is soy milk. Check out “Unravelling The Soy Myth” for even more information.
So what does a good diet look like?
Basically think, “If a caveman couldn’t find it, you shouldn’t be eating it.” On average, the typical American diet is about…
- 33% fat (19% saturated/monounsaturated, 14% polyunsaturated)
- 52% carbs (mostly from grain)
- 15% protein.
From the evidence showing what our bodies were biologically designed to thrive on, the optimal diet, by CALORIES, should be more like…
- 50-70% fat (95% saturated/monounsaturated, 5% polyunsaturated from healthy oils, coconut, eggs, butter, meats, fish, whole dairy, etc.)
- 20-30% carbs (mostly from veggies)
- 10-20% protein
Keep in mind that meats and fats are more calorie dense than veggie carbs, so BY VOLUME on your plate, it looks like 2/3 plant foods and 1/3 animal foods and fats.
PS- Many organizations and publications are now available to inform the public about contents of various products. See the links below.
This information brought to you by your friendly neighborhood Austin Acupuncturist, Melanie Irvine, L.Ac., MAOM, owner Turning Point Wellness. For more info about how Acupuncture, Oriental Medicine, and natural nutrition can help you achieve vibrant health and well-being. Feel free to visit my website, www.TurningPointAcupuncture.net for more details and direct contact information.
The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of traditional, nonindustrialized peoples around the world established the parameters of human health and determined the optimum characteristics of human diets
Phoenix Residents: Slowly Back Away From the Faucet. By Judy Hedding, About.com Guide. http://phoenix.about.com/b/2007/02/12/phoenix-residents-slowly-back-away-from-the-faucet.htm
Kresser L.Ac., Chris, “Why Eating Only Lean Protein Is A Bad Idea.” http://healthybabycode.com/why-eating-only-lean-protein-is-a-bad-idea?inf_contact_key=6d052bfff7dde5f45a0047899dc5b9ce95ebde7d531c8bd6abdf7f42f018110c
Mercola.com, “Why GMOs Can Never Be Safe,” Aug 6, 2013, http://articles.mercola.com/sites/articles/archive/2013/08/06/genetic-modification.aspx