paleo_food_pyramid_Irey

 

With the increasing popularity of The Paleo Diet and other similar ways of eating, people often find themselves asking what are they supposed to eat. Sticking to just meat and veggies seems daunting for many people, especially those who were listening to doctors telling them not to eat red meat all their lives. We now have an abundance of very solid science helping us understand that as far as high blood cholesterol goes, sugars and processed foods are infinitely more concerning than red meat. In fact, recently, science has had a very difficult time demonstrating how a diet rich in high quality animal fats has anything to do with your blood cholesterol levels whatsoever. This knowledge is becoming increasingly more mainstream, and the science is conclusive, so I am not going to go into much more depth here, feel free to read the resources below if you want to learn more. What I want to do is help you with your transition from conventional foods that cause disease, to eating foods that are in sync with your unique biology. Especially when it comes to giving up (or trading out) those carbohydrates we, as a society have become so accustomed to.

Many people are becoming aware of the presence and effects of gluten, found in some grain. I highly recommend to anyone that is pursuing better health that they consider removing all grains containing gluten. While I may be more lenient with some starches, I encourage everyone to remove grain for a three to four week period at some point, simply so they can observe any changes. if you notice a significant difference, consider removing grains permanently.

If you study the Paleo diet, you will find sweet potatoes fall into the “acceptable” category, while white potatoes do not. Also, brown rice and quinoa are not considered “Paleo” and for good reason – Your ancient ancestors never would have consumed an abundance of it, because they didn’t have agriculture. That said, however, there are lesser evils here that we can consider, especially when you are in making dietary changes, or if you are highly active.

Ultimately, I support anyone that can be disciplined enough to only eat foods that are 100% in sync with their biology, but making those changes can be tough. My advice? A little bit of organic brown rice, quinoa, white potatoes or acorn squash are much less likely to have any negative affect than wheat, sugar, or anything processed. In fact, if you are active, eating sensible starches in moderation may not have any detrimental effect on your health whatsoever.

Remember:

* Try to eat high glycemic organic whole foods with some type of high quality fat to lower the glycemic load, and also help digest any amino acids.

* Gluten is usually more of a detriment than most starch in terms of inflammation and indigestion. Grains containing gluten also contain Phytic acid which negates important minerals in your diet.

* Refined sugar and processed foods are bad for your health in so many ways, it should not be an option 95% of the time. Fruit with natural sweetness is always a much better option than candy.

* Eat only organic foods, grass-fed, wild or pasteure-raised meats. If you eat animals fed with grain, you may as well be eating the grain yourself. Not to mention grain fed meats have a completely different lipid profile than pasteur raised meats. They tend to be much lower in Omega 3 vs Omega 6, an imbalance that causes inflammation.

* Be patient, learn to cook, manage your time, and learn your tastes, the average american family takes eighteen minutes total to prepare, (drive thru, cook, pick up) eat and clean up after dinner. Give yourself permission to take an hour or two to cook. Eating is as essential to your health and longevity just as sleep is. You wouldn’t try to sleep for only eighteen minutes a night would you?

Thank you for reading,

Peter

http://www.westonaprice.org/health-topics/fatty-acid-analysis-of-grass-fed-and-grain-fed-beef-tallow/

http://www.huffingtonpost.com/dr-mercola/the-cholesterol-myth-that_b_676817.html

http://articles.mercola.com/sites/articles/archive/2004/12/04/grains.aspx