Healthy Diet
Maintenance of mind and body requires a healthy diet.
Anti-inflammation is the key. Inflammation is now recognized as the undercurrent of all disease processes. "Inflammation syndrome", as defined by Jack Challem in his book, has an effect on an estimated 250 million Americans.
For instance, cholesterol is a symptom, not a cause of cardiovascular disease. That is now recognized in the scientific literature. Cardiovascular disease is primarily caused by inflammatory processes in the blood vessels and heart.
Food that helps Food that hurts
Coffee, Chocolate, curry, cinnamon, grains such as wheat, barley, rye
garlic (tumeric in curry contains curcurmin) gliadin and gluten proteins (omega 6)
Berries, ginger Omega 3 and Omega 9 oils Omega 6 oils
Coconut, olive, macadamia, rice bran, sunflower, safflower, corn, most nut oils
Walnut (high in both 3 & 6), grass fed butter simple sugars(soda a primary source)
lean grass fed meat dairy (omega 6 and casein issues)
wild cold water fish vegetables tilapia, catfish (omega 6)
Brightly colored vegetables and 20% of Rhuematoid Arthritis
fiber from vegetables is made worse by nightshade plants
highly processed convenience food because of the contents
Omega 9—mechanically expressed grape seed oil, macadamia nut oil, avocado
Omega 6 competes with Omega 3 so it is important to have enough in comparison
avoiding high levels of omega 6.
Moderate omega 6 is necessary but excess is very bad. Most Americans eat as much as 40 times too much omega 6 and very little omega 3.
The ideal ratio has not been established but it is likely to be between 1:2 and 1:4.
Our paleolithic ancestors ate a ratio of approximately 1:1 to 1:2.
Archeologists have noted that after the introduction of grain to human diets, in many ways, health declined. Today, 1% of people have celiac disease, but an estimated 50% have sensitivity to glutens without the commonly recognized symptoms. Instead it affects the nervous system, balance, behavior, as well as the sense of well-being.
Lectins from legumes can also cause problems with the gut and nutrient absorption. They can also play a role in rheumatoid arthritis and other autoimmune disease.
Advanced Glycation End products (AGE)--High temperature, prolonged cooking process binds sugars to proteins which promote C-reactive protein. Quick sauté, boiling, or steaming does not promote this process. Cooking meat for many hours produces AGE’s. Proven
Why are processed foods destructive?
1. displace important nutrients.
2. interfere with absorption
3. contain sugars and carbohydrates that draw down vitamins and minerals that are
used metabolizing them (uselessly).
4. contain refined sugars and carbohydrates that promote obesity. In turn, fat cells
produce inflammatory compounds, interleukin-6 and CRP.
Current trends suggest a US obesity rate of 86% by 2030. Hope that doesn’t happen.
Anti-inflammation is the key. Inflammation is now recognized as the undercurrent of all disease processes. "Inflammation syndrome", as defined by Jack Challem in his book, has an effect on an estimated 250 million Americans.
For instance, cholesterol is a symptom, not a cause of cardiovascular disease. That is now recognized in the scientific literature. Cardiovascular disease is primarily caused by inflammatory processes in the blood vessels and heart.
Food that helps Food that hurts
Coffee, Chocolate, curry, cinnamon, grains such as wheat, barley, rye
garlic (tumeric in curry contains curcurmin) gliadin and gluten proteins (omega 6)
Berries, ginger Omega 3 and Omega 9 oils Omega 6 oils
Coconut, olive, macadamia, rice bran, sunflower, safflower, corn, most nut oils
Walnut (high in both 3 & 6), grass fed butter simple sugars(soda a primary source)
lean grass fed meat dairy (omega 6 and casein issues)
wild cold water fish vegetables tilapia, catfish (omega 6)
Brightly colored vegetables and 20% of Rhuematoid Arthritis
fiber from vegetables is made worse by nightshade plants
highly processed convenience food because of the contents
Omega 9—mechanically expressed grape seed oil, macadamia nut oil, avocado
Omega 6 competes with Omega 3 so it is important to have enough in comparison
avoiding high levels of omega 6.
Moderate omega 6 is necessary but excess is very bad. Most Americans eat as much as 40 times too much omega 6 and very little omega 3.
The ideal ratio has not been established but it is likely to be between 1:2 and 1:4.
Our paleolithic ancestors ate a ratio of approximately 1:1 to 1:2.
Archeologists have noted that after the introduction of grain to human diets, in many ways, health declined. Today, 1% of people have celiac disease, but an estimated 50% have sensitivity to glutens without the commonly recognized symptoms. Instead it affects the nervous system, balance, behavior, as well as the sense of well-being.
Lectins from legumes can also cause problems with the gut and nutrient absorption. They can also play a role in rheumatoid arthritis and other autoimmune disease.
Advanced Glycation End products (AGE)--High temperature, prolonged cooking process binds sugars to proteins which promote C-reactive protein. Quick sauté, boiling, or steaming does not promote this process. Cooking meat for many hours produces AGE’s. Proven
Why are processed foods destructive?
1. displace important nutrients.
2. interfere with absorption
3. contain sugars and carbohydrates that draw down vitamins and minerals that are
used metabolizing them (uselessly).
4. contain refined sugars and carbohydrates that promote obesity. In turn, fat cells
produce inflammatory compounds, interleukin-6 and CRP.
Current trends suggest a US obesity rate of 86% by 2030. Hope that doesn’t happen.