Self Experimentation. Beating dead horses.

I just can’t help myself. I love to beat a dead horse.

Well, apart from the obvious reasons [1, 2, 3, and 4] to avoid grains, here’s just one more nail in the coffin, just to demonstrate the far superior nature of whole foods and animal foods. (I kind of did this in a previous post about calories, but I honestly don’t give a crepe. hehe.)

(You can click the images for a better look)

Here’s the so called glorious benefits from a bunch of bread slices. The whole grain “good stuff”. Notice where the 100% bar is, where the arrow is pointing.

Now compare that to just some beef liver. A little tiny bit.

Or, we can look at some eggs, just for fun.

Or, how bout some spinach to round out the meal.

You see? No wonder the bread doesn’t  keep you from gettin’ hungry! But only a tiny tiny amount, a few ounces of beef liver, has tons more stuff in it! The best part? You can mix it in with ground beef if you don’t prefer the taste, and never even know it’s there!

Now, time for some self experimentation…

I want you non-believers. You bread-eaters. Who love it so damn much you just can’t bare to give it up. You keep making your excuses, I’ll keep staying healthy and strong. I want you to eat nothing but grains for a couple weeks.

I dare you.

Then tell me how healthy and strong you feel…

Right, and I’ll sit back and eat nothing but grass fed beef liver…

Who do you think will make it out alive? I’ll give you a guess!

Another thing I almost forgot to add…

That’s why it’s so damn difficult to be truly healthy on a vegetarian diet. You have to eat huge volumes of food just to keep up with us meat eaters! It’s hugely inconvenient, and most people don’t even know this. I mean, look at the nutrient profile for most plants, they still pale in comparison to most animal prducts! The average SAD-dieter-turned-veggie-eater will simply eat the same amounts they always have, but will slowly but surely start to become weaker, and more tired, and just less healthy. It’s true, lots of vegetarians have nutrient deficiencies, especially vitamin B!

Not only do you have to eat a ton, especially children, but it’s nearly impossible to do intermittent fasting successfully! That means little or no autophagy! You know, that little neat process our cells use to clean and detoxify the body? Autophagy is really necessary for total health to an extent, but it does not happen if you’re eating all the time!

~ Dan

Grains. There’s more to it than just gluten – Part II.

Lectins are sugar-binding proteins (not to be confused with glycoproteins, which are proteins containing sugar chains or residues) that are highly specific for their sugar moieties. They play a role in biological recognition phenomena involving cells and proteins.

There are a number of different lectin types in foods. Not all are damaging to us. Some should be avoided, especially the ones in cereal grains and legumes. Plants use lectins as part of their natural defense systems. They help plants defend against attackers such as mold, fungus, and parasites.

Grain lectins are able to pass through the gut into general circulation, and cause numerous problems throughout the body, including systemmic inflammation, a leading cause of many diseases and obesity.

Lectins are not digested by stomach acid or enzymes. So still intact, lectins can then attach to, and attack, cell membranes. Recent research is beginning to reveal how the body’s response to these lectins is a major cause of many immune system imbalances. Based on this recent research, many symptoms once attributed to aging or “wear and tear” may need to be reclassified as immune reactions caused by lectins.

The problems with eating grains can be compounded further. As I mentioned in the first post in this series:

Combine a diet high in cereal grains, low in total fat, low in saturated fats, and possibly low in high quality animal proteins, and it’s obvious why an individual might start to run a deficiency in iron, calcium, magnesium, zinc, B-vitamins, etc.  Some people will argue that grains can be a good source of many nutrients… in the lab These same people need to understand the difference between ingestion and digestion.  Just because a food has a particular nutrient profile analysed in a lab setting, it does not mean it can be digested and absorbed by the body.  Grains in particular are spectacularly good and binding nutrients, minerals especially, and preventing them from being absorbed (grain intake might even see a higher turnover in the likes of vitamin D). 

So you’re not doing yourself any favors by trying to carb load on grains. Especially athletes. Where the goal is to minimize inflammation, grains have an incredibly pro-inflammatory tendency. You need to start using clean carb sources like sweet potatoes, potatoes, squash, and other starchy vegetables. You’ll be able to avoid the inflammation, gut stress and emegency sideline bathroom breaks, along with the bloating and discomfort. At the same time you’ll be getting many times more vitamins and minerals in your diet, a key for proper recovery and immune function.

So on top of the anti nutrients discussed in the previous post, lectins from grains and legumes compound the risk. Now it’s easy to see why obesity and disease rates are so high in industrialized countries like America. We rely so heavily on grains as a staple food source, it makes up the bulk of what most people are told to eat. Yet they are nothing but cheap sugar calories, void of any nutritional value, and they cause systemmic inflammation that catches up to you as you age.

Even before you are very old, systemmic inflammation from poor diet can rear its ugly head in the form of acne, depression, IBS, celiac, arthritis, and abdominal fat accumulation, just to name a few.

How do lectins cause these problems?

Lectins cause cells to “agglutinate”, or stick together. Your body’s immune system then sends out white blood cells to destroy the lectins, as well as the cells that have agglutinated. This can result in systemmic inflammation.

In the intestines, agglutination allows lectins to bind to the intestinal wall, particularly the villi, of the small intestine. This causes damage and impaired cellular repair potential, cellular death, and compromised intestinal villi, reducing the absorption of other nutrients, including vitamins, minerals and protein. Add to this altered gut flora, which can allow certain harmful bacterial strains like E. coli to run rampant. Since the body is now responding full-time to the needs of the injured gut lining, proteins and other resources are redirected from other basic growth and repair processes.

This process also causes leaky gut, allowing other toxins and partially digested food to enter circulation, leading to food allergies and autoimmune reactions, when your immune system attacks these particles, and the healthy cells they are attached to.  

That’s why lectins are linked with autoimmune disorders like IBS, Crohn’s. colitis, thyroid conditions, fibromyalgia, chronic fatigue syndrome, and arthritis. Specific lectins have been associated with particular ailments (like wheat with rheumatoid arthritis), but more research is needed to trace and confirm these connections. However, it is clear that potent autoimmune destruction can result when the intestinal lining experiences this level of damage. Lectins also cause discharge of histamine from gastric mast cells, which stimulate acid secretion. So the three main pathogenic factors for peptic ulcer – acid stimulation, failure of the mucous defense layer, and abnormal bacterial proliferation (helicobacter pylori) are all theoretically linked to lectins. The mucous stripping effect of lectins, also offers an explanation for the anecdotal finding of many allergists that a “stone age diet”, which eliminates most starchy foods and therefore most lectins, protects against upper respiratory viral infections.

One more thing to be aware of is how easily you can over eat these calorically dense, yet nutrient void grain based foods. Since grains (and sugar) give you nothing your body actually needs, your satiety mechanisms quickly make you hungry only a few hours after a meal. That’s your body telling you to eat. It’s looking for nutrients that it needs, yet getting none. This happens time, and time again. We over eat. We get fat. And all the systemmic inflammation makes us sick, weak, and prone to disease. Blasted!

There’s an easy way to mitigate all this. Stop eating grains and sugar and legumes. And eat lots of healthy natural fats (not the kind made in a factory).

If you have autoimmune issues, avoiding the following foods, as well as grains, should help releive your symptoms. You can experiment with adding foods back, and see which ones you are most affected by:

Beans, kidney, lentils, peanuts and soybeans. Seeds and nuts such as sunflower seeds, pumpkin seeds, almonds and walnuts. Oils made from corn, peanuts, soy, etc. Dairy foods, all milk products, cheese, cottage cheese, kefir andyogurt. Eggs and all products that contain them. Fruits such as cantaloupe and pomegranate. Vegetables in the nightshade family: potato, tomato, eggplant, cucumber and peppers. Processed foods containing added flavoring agents, thickeners, fillers and binders. GMO Foods, as lectins are spliced into modified varieties to enhance “natural” pest & fungal resistance.

Coming soon…

Fat doesn’t make you fat < Read on! Get Stoneage!

~ Dan

Grains. There’s more to it than just gluten.

Just browsing for articles and research today, I’ve accumulated a few studies you may find interesting.

I especially like this topic because it gets beyond the “gluten free” crowd, who think they can be healthy by simply avoiding dairy and gluten. The problem is, “they” (food makers) can still make the same junk gluten free. So you might be avoiding gluten, but you’re still eating crap.

So here I’ll get into the nitty gritty stuff. Beyond gluten.

Wheat Germ Agglutinin

Link to the study


  • WGA – a lectin (protein) found within wheat products likely survives the high temperatures of food production and cooking, at least enough to be ingested, where it can survive digestive processes.
  • Surviving digestion allows it to interact with the lining of the gut.
  • There is significant interaction and cross-talk between the gut barrier, the host immune system, and gut bacteria, all combining to help regulate normal physiological function.
  • WGA, in minute concentrations, can interfere with and impair this regulatory process.
  • The interference of WGA can trigger an inflammatory process, which, once initiated, may establish a positive feedback system which further disrupts the integrity and function of the gut.
  • WGA can be taken from the gut and pulled through into systemic circulation where it can interact directly with the blood-borne immune system.


Link to the study


These plant lectins appear to have the ability to instruct your liver and fat cells to undertake certain functions in the same way that insulin otherwise would, but without the presence of glucose to drive this (as might otherwise be expected with insulin).  Importantly, these lectins are as effective as shutting down the breakdown of fat within fat cells.  Not ideal.

Phytic Acid

Link to the study


Phytic acid might also cause some direct damage to the absorptive capacity of the intestine. The reduced active ion transport by [phytic acid] implies that the latter reduces the capacity of the small intestine to absorb nutrients.


Link to study [1]


“L-canavanine is a common non-protein amino acid found naturally in alfalfa sprouts, broad beans [also known as “fava beans”], jack beans, and a number of other legume foods [including sword beans] and animal feed ingredients at up to 2.4% of food dry matter. This analog of arginine (Figure 1.) can also block NO synthesis, interfere with normal ammonia disposal, charge tRNAarg, cause the synthesis of canavanyl proteins, as well as prevent normal reproduction in arthropods and rodents.

Canavanine has also been reported to induce a condition that mimics systemic lupus erythematosus (SLE) in primates, to increase antibodies to nuclear components and promote SLE-like lesions in auto immune-susceptible (e.g., (NZB X NZW)F1) mice.”

Link to study [2]


“Alfalfa sprouts can induce systemic lupus erythematosus (SLE) in monkeys. This property of alfalfa sprouts has been attributed to their non-protein amino acid constituent, L-canavanine. Occurrence of autoimmune hemolytic anemia and exacerbation of SLE have been linked to ingestion of alfalfa tablets containing L-canavanine. In this report we show that L-canavanine has dose-related effects in vitro on human immunoregulatory cells, which could explain its lupus-inducing potential”

Link to study [3]


“In this article, we detail our experience with a human subject who developed autoimmune hemolytic anemia while participating in a research study that required the ingestion of alfalfa seeds. Subsequent experimental studies in primates ingesting alfalfa sprout seeds and L-canavanine (a prominent amino acid constituent of alfalfa) is presented. The results of these studies indicate a potential toxic and immunoregulatory role of L-canavanine in the induction of a systemic lupus-like disease in primates.”

So, canavanine mimicks arginine, and is incorporated into our tissues like arginine, but the resulting proteins don’t function properly. Also, since it’s an amino acid, it’s not deactivated by heat or cooking. When people say  “Beans are fine if you soak or sprout them”, we must realize, this isn’t even true according to the tiny fraction of legume biochemistry we understand.

More L-Canavanine reading regarding it’s autoimmune effects, biological activity and toxicity: [4] [5] [6]

Notable mention: Vicene.

Vicine (and its analogs covicin and isouramil) is a poison in fava beans that causes hemolytic anemia in susceptible people—a sometimes-fatal condition known as favism. Favism is caused by G6PDH deficiencies, common X-linked mutations which affect over 400 million people worldwide, mostly in Africa, the Middle East, and southern Asia.

So what?

Combine a diet high in cereal grains, low in total fat, low in saturated fats, and possibly low in high quality animal proteins, and it’s obvious why an individual might start to run a deficiency in iron, calcium, magnesium, zinc, B-vitamins, etc.  Some people will argue that grains can be a good source of many nutrients… in the lab.  These same people need to understand the difference between ingestion and digestion.  Just because a food has a particular nutrient profile analysed in a lab setting, it does not mean it can be digested and absorbed by the body.  Grains in particular are spectacularly good and binding nutrients, minerals especially, and preventing them from being absorbed (grain intake might even see a higher turnover in the likes of vitamin D). 

So you’re not doing yourself any favors by trying to carb load on grains. Especially athletes. Where the goal is to minimize inflammation, grains have an incredibly pro-inflammatory tendency. You need to start using clean carb sources like sweet potatoes, potatoes, squash, and other starchy vegetables. You’ll be able to avoid the inflammation, gut stress and emegency sideline bathroom breaks, along with the bloating and discomfort. At the same time you’ll be getting many times more vitamins and minerals in your diet, a key for proper recovery and immune function.

Whole Grains. Important nutrients for your body?

What is a grain? It’s a small, hard seed or seedlike “fruit”, esp. that of any cereal plant, as wheat, rice, corn, rye, etc.

So far, I don’t see any evidence here that important nutrients exist in this “hard seed”, do you?

The package goes on to list “the benefits of whole grains”

Bran: The outer layers of any grain. Contains some protein, vitamins, minerals and lots of fiber.

So far, I’m not convinced. How much protein is some? Is it a complete protein, or is it deficient in some amino acids like lycine?

And lots of fiber. This is mostly insoluble, which means it causes lots of gut irritation and gas, as it ferments in the colon. The bacteria in your colon are the only things that can break down insoluble fiber.

Endosperm: The large central portion of the grain. It contains most of the carbohydrates and some protein of the kernel. White flour is made up of ground endosperm alone.

Again, we get some protein, with no indication that it’s either significant, or even bioavailable. I mean, gluten is one protein in grain, but it’s not easy for anyone to digest, and causes a lot of problems with the immune system. Another thing we notice is that the endosperm contains lots of sugar, which isn’t good.

Germ: The small structure at the lower end of the kernel from which sprouting begins and the new plant grows. The germ is naturally high in food value and is rich in protein and vitamins.

Ah, more BS. What exactly is food value? It’s not something I see listed in the ingredients list, or on the “nutrition facts”. This vague term is another failed attempt to convince me there might be something of value in this product. How much food value do I need? Is it healthy? What other foods contain food value?

And oh, the vitamins. How many vitamins? Not many apparently, since they have to add vitamins to the bread to bring the value up. I have a feeling the actual amount of vitamins is almost non-existent without those additives. Wait…it doesn’t matter anyway. Phytic acid makes all those vitamins bio un-available anyhow!

[Why Grains Are Unhealthy]

Wheat, the drug. Are you an addict?

This is mostly theory, but I found it very interesting. Research is still young on the subject. Reblogged from Marks Daily Apple:

You’re addicted to wheat.

Wheat contains opioid peptides that may be able to activate opioid receptors in our bodies. You know what else activates opioid receptors? Opium, morphine, and heroin. (I’ve never tried any of them, but I hear they can inspire some real devotion from their users. See: Trainspotters, Requiem for a Dream.) I know that may sound glib, and I’ll be the first to admit that research into this is still very preliminary. You won’t find any ironclad evidence on PubMed that wheat is addictive. But the thinking goes that rather than hitting you like a ton of bricks and rendering you speechless from the sublime triggering of your opioid receptors, wheat addiction manifests as a stubborn lingering thing.

Evidence does exist, however limited. One older paper (PDF) that identifies multiple opioid peptides in wheat gluten, suggests that they are capable of binding to brain opioid receptors via a “plausible biomechanical mechanism,” and deems them of “physiological significance.” Dr. Emily Deans, of Evolutionary Psychiatry, has actually used naltrexone – a drug that blocks opiate receptors – to curb wheat cravings in celiac patients who are trying to kick the “habit.”

Wheat plays a huge role in the diets of industrialized nations. If you’re reading this, you probably grew up eating it. You may still be eating it from time to time – and that may be at least partly responsible for your urge to eat that slice of bread.


Healthy Whole Grains, Soy and Beans. The Final Word.

Quite possibly some of the most disruptive and dangerous “foods” you can ingest, grains and legumes contain dangerous forms of lectins that have the following effects on your body. 

Edit 2/9/12: Lectins also produce leptin resistance, and bind to insulin receptors, a real problem when we are trying to lose weight and get our metabolism back in check. So if grains are a large part of your diet, you are definitely leptin resistant. I’ve linked to leptin resistance before, and also given you a few tricks on lowering your body fat set point. Leptin resistance also predicts a worsening of the features of the metabolic syndrome independently of obesity.

One study showed that 29% of asymptomatic (not celiac) people tested positive for anti-gliadin IgA in their stool. Anti-gliadin IgA is an antibody produced by the gut that remains there until it’s dispatched to ward off gliadin – a primary component of gluten. Basically, the only reason anti-gliadin IgA ends up in your stool is because your body sensed an impending threat – gluten. If gluten poses no threat, the anti-gliadin IgA stays in your gut. This crap forms the base of the USDA food pyramid! No wonder everyone in America is fat and sick! But I digress… 

Because plants like cereal grains are always competing against predators (like us) for survival. Unlike animals, plants can’t run away from us when we decide to eat them. They had to evolve other mechanisms for protecting themselves. These include:

One of these toxic compounds is the protein gluten, which is present in wheat and many of the other most commonly eaten cereal grains. In short, gluten damages the intestine and makes it leaky. And researchers now believe that a leaky gut is one of the major predisposing factors for conditions like obesity, diabetes and autoimmune disease.

Lectins cause modern health issues

Grains have a direct negative effect on the following systems:

  • brain;
  • endocrine system;
  • stomach and liver;
  • nucleus of cells;
  • blood vessels; and,
  • smooth muscle,

The Lectin Report:

Lectins are hardy proteins that do not break down easily. They are resistant to stomach acid and digestive enzymes.

Lectins may bind to the gut wall and damage the gut lining, are not altered by digestive enzymes, and may alter gut permeability and pass through the gut into general circulation. Lectins can cause alterations in gut function that may be related to colitis, Crohn’s Disease, Celiac-Sprue, IBS and gut permeability.

Lectin damage to the gut wall may allow other non-lectin proteins to cross undigested into general circulation and cause allergic reactions, including anaphylaxis. Having gained access to general circulation various lectins may bind to surface cell membranes in arteries and vessels, organs and glands, including the thyroid, pancreas, kidney and adrenals, in susceptible animals and humans.

This binding may begin antigen antibody reactions leading to autoimmune disorders and so-called degenerative diseases. Different lectins have been implicated in different diseases. Dairy lectins have been implicated in juvenile onset type I diabetes. Wheat lectins have been implicated in juvenile nephropathy.

High levels of lectins (specialized proteins) may be found in grains (also known as cereals or pulses), legumes (that is ‘beans’ including peanuts), dairy and plants in the nightshade family. Many other foods contain lectins but are less well studied and the amounts of lectins present are not thought to be as high or as potentially toxic.

Like this post? Want to find out more about how to get in shape fast? Check out these articles about getting in shape, feeling great, and controlling your genes!

Lower bodyfat setpoint.

Lose stubborn body fat. (Intermittent fasting)

Control your gene expression.

Heavy strength training is a required aspect of long term health. For everybody.

How to train your body to burn fat all day long. High intensity interval training (HIIT).

Why you should avoid too many polyunsaturated fats.

What is chronic inflammation. What to eat to avoid it.

The final word on Saturated fat and Cholesterol: EAT them.

Removing grains will have an overall positive effect on your health

If you have eczema, anemia, IBS, Celiac, aching joints, acne, or any other annoying daily symptoms like the ones listed below, you are probably intolerant to wheat.

The effects of wheat intolerance stem from the difficult to digest proteins contained in wheat. You don’t have to be coeliac to be intolerant to wheat. Coeliac disease is a more specific disease that is caused by just one type of wheat-protein, gluten.

All the proteins in wheat, not just gluten, are difficult to digest, and all have long-term negative effects on the GI system. Grain proteins cause an immune system reaction, leading to inflammation in the small intestine, and can also cause chronic inflammation throughout your body.

Villi, the small structures in the intestine necessary for the absorption of nutrients, are destroyed during this inflammatory process. This leads to other digestive issues like IBS and problems absorbing nutrients.

For lots of people, symptoms of wheat intolerance can be subtle, and initially may not even seem related.

  • Cramps
  • Fluctuating body weight
  • Acid reflux, heartburn, indigestion
  • Diarrhoea
  • Depression
  • Eczema
  • Acne
  • Aching joints
  • Intestinal problems
  • Bloating
  • Low iron levels, anemia
  • Fatigue and weakness
  • Deficiency in certain vitamins
  • Bloating and abdominal pain
  • Nausea and vomiting
  • Easy bruising
  • Low calcium levels
  • Mouth ulcers
  • Muscle spasms
  • Weight loss
  • Weak immune system
  • Frequent illness

Another contributing factor to wheat intolerance is phytic acid, or phytates. Most grains (and beans!) contain phytic acid as an evolved defense mechanism. It is an anti-nutrient that binds to most minerals and vitamins in your GI tract, making them un-absorbable. This causes problems for people who rely on grains as a staple.

There is a lot of misinformation regarding the “health benefits” of eating grains and whole grains, and consuming grains for their various nutrients is a misnomer, as they are not able to be digested, and will bind to nutrients in other food in the GI tract as well. This can lead to anemia, low levels of calcium, and other nutrient deficiency problems.

Chances are, if you have one or more of the above symptoms, you will likely benefit by removing grains from your diet.

Worried about fiber?

The insoluble fiber in grains and beans is what causes GI distress, bloating, gas, abdominal pain, and other digestive and bowel issues. Fiber is one of those things were more is not always better, and it’s easy to over do it, especially with the large amounts of grains that is commonly recommended by “conventional wisdom”. Literally, the insoluble fiber scrapes against the inside of the GI tract, rupturing the membrane of the intestines, releasing a mucous. That is what is really helping to “move things along”. Over time this can be very damaging to your nervous system.

The fiber in fruits and vegetables is much more healthy. The soluble fiber has been shown to have many health benefits. The insoluble fiber is in less quantity, and is therefore less invasive. This is actually something the grain promoters have “hijacked” for their own benefit, saying that since grains also have soluble fiber, they must be good for you too.

The problem with this thought, is that in the context of the entire plant, grains overall have much greater costs than benefits. The small amount of soluble fiber in grains does not have a large enough health benefit to outweigh the long-term damaging effects of gluten, excess insoluble fiber, and phytic acid.

Removing grains will have an overall positive effect on your health

If you have any of the symptoms above, try removing grains and beans for 30 days and see if there is improvement. While you’re at it, remove sugar and artificial sweeteners too. The most immediate improvements will be in energy and GI tract symptoms. Within 48 hours bowel movements should become more regular and solid. Mid-afternoon slumps should lessen or disappear, and abdominal pains or indigestion should clear right up.

Skin problems like acne or eczema might take a bit longer, but you should start to feel healthier and see improved complexion within a couple of weeks.

In my personal experience, my acne and eczema cleared up after 3 weeks. My energy levels immediately shot way up, and I stopped getting sick. I have not had one cold or illness in more than one full year. My acid reflux also disappeared immediately!

Another Example of Your Body’s Natural Ability to Regulate Caloric Intake

When eating real food, and avoiding grains, legumes, sugar, and processed food, counting calories becomes obsolete.

Just a personal example of huger regulation in a well functioning body. I have been eating this way for a year. I have lost fat, become leaner and more muscular. I have increased my ability to resist illness. I have cured my heartburn, allergies, acne, eczema, dry skin, and stomach pains. I have become smarter, faster, and more focused. I have also increased my sex drive, and decreased my recovery time from injury and working out.

Can you say the same after following the USDA’s recommended low-fat, crap-food, high-sugar prescribed diet? I highly doubt it.

When you were a kid, you could come downstairs for breakfast, and EASILY polish off an entire box of cereal.

I bet you could still do the same today. And you would be ravenously hungry a few hours later. How many eggs could you eat? Not many I’m sure. The amount likely hasn’t changed much at your current age. I have a hard time eating more than 3 in one sitting. Today I was barely able to force down 4 of them before the eggs became un-appetizing. The same thing seems to happen with other whole foods, such as steak and veggies at dinner.

This difference in caloric intake can be attributed to your body’s natural ability to sense nutrients and nutrient density.

Your body doesn’t count calories per-se. It wants calories, but does not limit your intake when the “food” you are consuming is nutrient-void. However, when the food you consume is nutrient-rich, everything works in harmony, and your body says STOP once it’s had enough. The most satiating factor of food is fat and protein. The more of each is in a certain food, the more satiating it becomes. This means you will only be diven to eat as much as your body NEEDS. Once it’s replete with nutrients, you are no longer driven to eat. This occurs whether you are physically full or not. It’s possible to push past that barrier, as I did when I forced down that 4th egg today, but it’s difficult.

This is why counting calories is useless and tedious.

You’ve got these built-in mechanisms to tell you when you’ve had enough to eat. Leptin, insulin, ghrelin, etc all working in harmony to elicit hunger and satiety responses. They get thrown off balance by calorically dense food that lacks the nutrients our bodies need. Even if you consume whole foods along with grains and sugars, you are still tricking your body by giving it excess empty calories. There are no complete nutrients to balance out the extra caloric intake from a bagel or a bowl of cereal or a plate of spaghetti.

When everything works properly and nutrient rich food is consumed, calories are irrelevant. Try it for a couple weeks. Eat only meats, eggs, veggies, and fruit. Notice how much clearer your mind is, how much more vibrant your body feels. Notice how you will not be tired after meals. The inevitable afternoon “food coma” will be eliminated. Your body will naturally correct itself, bringing body wetight down to a normal level. You’ll become more active, since you will have more energy. Those “off” days will cease to exsist.

I’m full of energy, and not anywhere NEAR being hungry. My first meal of the day was at 11:00 AM. It was 4 eggs, a tbs of pastured butter, and some turkey. It’s 5:00 PM right now, and I haven’t thought about eating yet. No snacks, just some water. And I still put on muscle each week at the gym. Wow I rule! I’ll probably have a protein shake after the gym, and a fat steak with brussels sprouts for dinner. That’s how I win!

Eat Animals For Optimal Health. Not Monkey Biscuits!

The rules of nature always hold true

How do you keep an animal healthy and happy? You feed it what it would naturally eat in the wild, and keep it’s habitat as natural as possible. This rule will always hold true. Animals thrive in their natural habitat, for the most part free of disease, obesity and age realted disorders. The few instances of cancers that do exist in the wild are only recent develpoments, and are likely related to modern factors including climate change industrialization, and re-introduction of previously captive species.

Are you eating monkey biscuits?

North American zoo gorillas were dying of heart disease, until the zoos got smart and stopped feeding them gorilla biscuits! The biscuits were formulated to be nutrient and vitamin rich, but were also starchy and full of calories. Gorillas are primarily herbivorous, eating the leaves and stems of herbs, shrubs, and vines. In some areas, they raid farms, eating and trampling crops. They also will eat rotten wood and small animals.

Captive gorillas can be compared with westernized humans; they are both displaced from their natural diet and lifestyle and are thus at risk for specific diseases.

Monkey Biscuits!!

MMMM. Tasty!

Now what about us, Homo Sapiens? We are genetically identical to our Paleolithic ancestors, who lived vastly free of obesity and modern disease for hundreds of thousands of years. Their lifespans were similar to ours. They also grew taller and stronger.

We have only been “getting by” on modern foods for a blink-of-an-eye in terms of our evolutionary timeframe.

It’s extremely difficult to identify the ideal diet for wild Human beings. One thing is for sure, it varied widely between plant based and animal based, and almost always included animal foods. It most certainly did not include mass amounts of grains and processed foods, and we thrived. That is why we are here today to write about it in blogs! Here is a number of interesting articles about diet from anthropological blogger, John Hawks.

From Humans are predators:

A predator is an animal that kills and eats other animals. Any hunter is by definition a predator.

That does not preclude other means of subsistence or other trophic relationships with different species. Humans were predators from at least 2.5 million years ago

As more information comes to light, we continue to see modern science and common sense overturning what we thought was unhealthy vs. healthy. Based on certain nutrient-needs alone, it becomes clear that eating animals and saturated fat is not unhealthy, and in fact promotes total health.

Case in point. Humans need vitamin B12, which comes almost exclusively from ANIMALS! Vegans have to supplement B12, and even then, bioavailability of supplements is incomplete. You also have to consider the risks involved with taking large amounts of man-made supplements. The only way to maximally absorb and utilize vitamin B12 is by consuming animals.

We are also far less capable of utilizing the forms of iron and zinc found in plants. Evidence shows that early Human diets may have also included plently of cholesterol.

So, here is where common sense comes in. We evolved to be a resilient, smart, big-brained, healthy species. Our nutrient needs are well defined: amino-acids, fatty-acids, vitamins, minerals (the only things that are actually required by our bodies). There are certain things that are abundant and available in animals, things that we need to survive. These are the things we would find in our natural habitat. These are the foods we evolved to eat and be healthy, and our needs have not changed.

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