New Food Blogs

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VEGAN RICHA

vegan richa

Meet Richa:  I was born and brought up in India and am now settled in Seattle. I like the time in my kitchen when I can vegan-ize something or figure out a gluten-free alternative. I like challenges and also like to create easy options for meals, snacks, desserts and everything else. Join me on this journey full of flavors and compassion.


THIS RAWSOME VEGAN LIFE

rawsome vegan lifeMeet Em: You can call me Em. I eat raw plants because I love my body, the planet, and all beings. We are all equal and all-one! When I eat food, I want it to be beautiful, but not just in taste. I want it to nourish my body and soul, work in harmony with the earth, and allow other earthlings their right for freedom. I find that raw, organic plants fit the bill pretty well.


THE BALANCED BLONDE

balanced blonde

Meet Jordan: Hi all! I’m Jordan. I was once vegan, and now I’m all about balance. Just a healthy gal tryin’ to share some photos, recipes, and stories & hopefully inspire a little bit along the way.


THUG KITCHEN

thug kitchen

073330_RCBBurrito_20

ROASTED CHICKPEA AND BROCCOLI BURRITOS

This is a fan favorite that had to appear in the book, says Davis. “It’s a weeknight staple and one bad burrito you deserve to have in your life. Listen to the fans. They know what’s up.”

Makes 4 to 6 burritos

1 large yellow onion
1 red bell pepper
1 large crown of broccoli
3 cups cooked chickpeas*
3 tablespoons olive oil
1 to 2 tablespoons soy sauce, tamari, or Bragg’s**
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander***
Cayenne pepper, to taste
4 cloves garlic, minced
1/2 lime
4 to 6 flour tortillas
Burrito trimmings such as spinach, avocado, cilantro, and Fire-Roasted Salsa (page 124)

1. Crank your oven to 425F. Grab a large rimmed baking sheet.

2. Chop up the onion, bell pepper, and broccoli ’til they’re the size of a chickpea. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered. Put all of that on the baking sheet and bake for 20 minutes.

3. Take it out of the oven—don’t f*cking burn yourself—then add the garlic and stir it around. Bake for another 15 minutes. The broccoli might look a little burnt at this point but that is the plan, so chill the f*ck out and take it out of the oven. Squeeze the lime juice over the pan and stir the roasted chickpeas and veggies all around. Taste and see if it needs more spices or anything.

4. Now make a motherf*cking burrito. We like ours with spinach, avocado, cilantro, and some fire-roasted salsa, but do your thing.

* Or two 15-ounce cans
** WTF? See page 10.
*** Or more cumin if you don’t want to go to the store.

Recipe: Bacon Lentil Soup

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Amazing bacon and lentil soup I found!

French Lentil and Vegetable Soup with Bacon

Servings: 6
Total Time: 1 Hour

Ingredients

  • slices bacon, finely chopped
  • 1 tablespoon olive oil
  • large yellow onion, finely chopped
  • stalk celery, finely chopped
  • 2 medium carrots, diced
  • cloves garlic, minced
  • 1 14.5 oz can diced tomatoes
  • 6 cups chicken broth, best quality such as Swanson
  • 1 cup French lentils (lentilles du Puy), or common brown or green lentils
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • A few tablespoons chopped fresh parsley, for garnish (optional)

Instructions

  1. Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4-5 minutes. Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carrots and garlic, stirring constantly, and cook 1 minute more. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce heat to low and simmer until the lentils are tender, 45-50 minutes (less for common lentils). Fish out bay leaves and discard.
  2. Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Do not purée too much or the soup will get too thick, and you’ll lose the integrity of the lentils.) If you don’t have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)

Nutrition Information

  • Per serving (6 servings)
  • Calories:318
  • Fat:12g
  • Saturated fat:3g
  • Carbohydrates:35g
  • Sugar:8g
  • Fiber:12g
  • Protein:17g
  • Sodium:878mg
  • Cholesterol:17mg

http://www.onceuponachef.com/2013/01/french-lentil-and-vegetable-soup-with-bacon.html

WHAT’S WRONG WITH BEANS AND LEGUMES?

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Unlike wheat, corn, and sugar, legumes aren’t generally associated with “junk food” or processed food products. It’s easy to conjure up hyperbolic images of Twinkies and Wonderbread to demonize wheat, but lentil soup and hummus just don’t have the same effect. Some legumes, like soy, are even widely considered to be health foods, and marketed as nutritionally superior alternatives to animal products. But that doesn’t make them optimal foods for human beings – just because you can’t find them at McDonald’s doesn’t make them healthy.

Phytic Acid

Like grains and pseudograins, legumes contain phytic acid. Phytic acid binds to nutrients in the food, preventing you from absorbing them. It doesn’t steal any nutrients that are already in your body, but it does make that bowl of lentils a lot less nutrient-dense than the Nutrition Facts panel would have you believe. For this reason, it’s usually cited as a major downside of these foods, but the truth is clearly little more complicated, because some Paleo-acceptable foods like nuts also contain relatively high amounts of it. Per unit of mass, most nuts actually have a little more phytic acid than most grains and beans. So why are nuts fine to eat, but lentils are problematic?
Rather than labeling any amount of phytates as harmful, it’s more precise to say that the effects on the body depend on how much you eat. In fact, phytic acid may even have some health benefits in small amounts, so it’s not accurate to dismiss it as nothing but a toxin to avoid. The key is in how much you eat: this is why nuts are fine in moderation, while legumes and beans are discouraged. The difference is that nuts and kale aren’t staple foods in most people’s diets – if you were relying on almonds as a chief source of nutrition, which hopefully you aren’t, you’d suffer from the same problems.

Beans and legumes, unlike nuts and vegetables, are the primary source of calories for many people around the world, and eating foods so rich in phytic acid as nutritional staples is quite unhealthy. If you replace meat and animal fat with soy and lentils, you’re drastically decreasing your nutrient intake – these plant proteins are less nutrient-dense in the first place, the phytic acid prevents your body from getting even the nutrients they do contain, and unless you eat them with another source of fat, the lack of dietary fat will also stop your body from absorbing and using them. Thus, basing your diet on these foods can lead to severe nutritional deficiencies. In terms of phytic acid content, eating a handful of lentils as a snack every now and again probably wouldn’t be any more problematic than eating a handful of cashews, but that’s just not the way people eat lentils.

Other Problems with Beans and Legumes

In addition to their phytic acid content, legumes are also FODMAPS, meaning that they contain a type of carbohydrate called galaco-ligosaccharides that can cause unpleasant digestive problems for some people, especially people who already have IBS or similar digestive problems. This isn’t necessarily a reason for anyone else to avoid them (any more than you would avoid other FODMAPS foods like onions or mushrooms if you aren’t sensitive to them), but it’s definitely a concern for anyone with pre-existing digestive troubles.

Another drawback of these foods is their lectin content. Lectins are proteins found in almost all kinds of foods, but not all lectins are problematic. Different people react to different lectins, which is why, for example, some people are fine with eating members of the nightshade family, and other people react to them. Potentially toxic lectins are highest in grains, legumes, and dairy. In the body, lectins damage the intestinal wall, contributing to leaky gut, with all its associated digestive and autoimmune problems. While many lectins can be destroyed by proper preparation methods (more on this below), most people find these cooking methods irritatingly laborious, and it’s almost certain that any beans or legumes you buy in a restaurant won’t be cooked this way. Thus, making beans and legumes a regular feature in your diet can significantly contribute to gut irritation and permeability.

Anyone trying a lower-carbohydrate version of Paleo should also beware the carb content of many beans and legumes: vegetarians might tout them as a “protein source,” but this is only really true relative to foods like bread and vegetables, which have no protein at all. One cup of black beans, for example, has approximately 230 calories, with around 170 of those being from carbs. Only around 53 of the calories in this “protein source” are actually from protein. While there isn’t anything wrong with the inclusion of safe starches in the diet, eating beans as a staple source of calories will quickly deliver many more carbohydrates than your body needs. In the long term, this can contribute to weight gain and metabolic problems like insulin resistance.

Beans and legumes also don’t have much to make up for this: they can’t match the micronutrient content of animal foods, so there isn’t any compelling reason why we should eat them. If chickpeas or kidney beans were extremely high in some vital and rare nutrient, they might be worth eating once in a while as a kind of supplement food, but the reality is that they don’t have anything you can’t get in a more potent and healthier way from animals or vegetables. Vegetarians love them for the protein, but on a Paleo diet, you have plenty of better protein options: you don’t need to rely on rice and beans.

Special Case: Peanuts

Peanuts are probably the sneakiest type of legumes, if only because of their name. Like other legumes, peanuts are problematic because they contain lectins and phytic acid, but peanuts also bring a new guest to the party: aflatoxins. Aflatoxins aren’t actually part of the peanut itself; they’re produced by a mold that tends to grow on peanuts (as well as other non-Paleo crops like corn). This mold thrives on crops stored in warm, humid places, and it’s so difficult to eliminate that the FDA has declared it an “unavoidable contaminant.” Organic or all-natural brands of peanuts and peanut butter aren’t any better, since the peanuts still have to be stored and transported. Unless you’re picking your peanuts directly from the farm, you’re probably getting some aflatoxins with them, and they’re not something you want: some research has linked long-term consumption to aflatoxins with risk for diseases like cancer and hepatitis B, especially in countries where peanuts are a staple food. Especially in people with mold sensitivities, peanuts are a particularly concerning type of legume.

Unlike many other types of lectins, peanut lectins are also very difficult to destroy by cooking. As discussed further below, proper cooking methods can destroy many of these sneaky gut irritants, but peanut lectins are very heat resistant, so roasting or otherwise cooking the nuts doesn’t help.

Special Case: Soy

Another type of legume that deserves special mention is soy. Some vegans seem to subsist entirely on soy products – soy milk with their cereal in the morning, edamame salad for lunch, and tofu stir-fry for dinner. Soy is beloved by the modern diet industry because it’s cheap to grow and incredibly easy to flavor and process into almost anything. But in the long run such a “cheap” crop comes at a steep price: the health of the soil it grows in. And the “convenient” additive suddenly starts looking a lot less appetizing when you understand the health costs of eating it.

As well as the same lectins and phytic acid as other legumes, soy has one particular nasty downside: phytoestrogens. Like environmental estrogens, these chemicals mimic the action of estrogen in the body. The problem with this is that their imitation of estrogen only goes far enough to trick your body into thinking that’s what they are. They don’t actually perform any of the vital functions that real estrogen does. The exact mechanisms by which they do this are very complex, but the upshot is that they tend to produce hormonal problems because they tell your body it has enough estrogen, even though it actually doesn’t.

In men, this hormonal imbalance can cause the development of typically “feminine” traits like breasts and fat deposits on the hips; in women, it can impair fertility and lead to all kinds of menstrual and other reproductive problems. Most alarmingly, phytoestrogens have been linked to breast cancer and disruption of normal thyroid function. It’s not necessary to be alarmist (eating soy products alone is unlikely to cause extreme problems), but in the context of a world full of other environmental estrogens and hormone-disrupting chemicals, soy adds one more straw to the camel’s back – and unlike many environmental pollutants, it’s a straw that’s completely avoidable

As well as hormones, soy also contains trypsin inhibitors, which interfere with protein digestion, and it increases the body’s needs for several important micronutrients, including Vitamin B12 and Vitamin D. Soy protein powder is even worse: this is a completely processed, artificial non-food that shouldn’t be part of anybody’s diet. Skip the post-workout shake and boil yourself up a few eggs or grab a can of sardines instead: there’s no reason why anyone needs to gulp down a massive dose of processed soy product every day, and there are plenty of reasons not to.

Of course, any argument that soy is unhealthy tends to raise the “Asian objection:” if people in Asia are so much healthier and longer-lived than Americans, and they eat a lot of soy, how could it be so bad? One difference is that traditional Asian cuisine relies much more on fermented foods: as described below, it’s possible to make legumes much more digestible and less harmful by fermenting them. Also, the soy products eaten as part of traditional meals were not industrially processed, and were served in addition to a very nutrient-rich diet that also includes lots of organ meats, bone broth, and vegetables. There is a world of difference between a small amount of fermented tofu in a big bowl of broth and a huge scoop of soy protein isolate in a protein shake full of food coloring and sugar.

Tofu and soy milk are easy enough to avoid (who wants to eat tofu when they could eat real meat instead?), but one soy product poses a particular challenge on the Paleo diet: soy lecithin. This particular form of soy is an ingredient in most brands of dark chocolate, a common Paleo indulgence. Soy lecithin is actually a byproduct of the production of soy oil, and it’s not any better than any other kind of soy. In a moderate serving of chocolate, the dose of soy lecithin is small enough that some people might not have any problems tolerating it, but it isn’t doing anyone any favors, and it’s not difficult to find a brand of chocolate without it.

Sneaky Legumes: Soy and Peanut Oils

One way that many people ingest beans and legumes (sometimes without even being aware of what they’re eating) is through oils. Peanut oil (a staple in many Asian restaurants), soybean oil, and other similar vegetable oils are very common cooking ingredients, on the mistaken belief that since they don’t contain animal fat, they must somehow be “heart-healthy.” But these seed oils might be even worse for you than the plants they come from. Even naturally produced seed oils contain high levels of PUFAs and Omega-6 fatty acids, both of which are inflammatory. Since PUFAs are very unstable fats, these oils can easily oxidize, a process that produces harmful molecules called free radicals. When you cook with the oil, this process accelerates, producing even more. These free radicals are a major driver in inflammation and oxidative stress, the main culprit behind aging and many chronic degenerative diseases.

Even if you don’t buy or cook with vegetable oil, you can still get it if you buy peanut butter. If you’ve ever brought home a jar of all-natural PB, you’ve probably noticed how the oil floats to the top of the jar, requiring you to stir it before you dig in. When you stir that oil back into the peanut butter, you’re loading down your afternoon snack with an extra dose of rancid oxidized fats. This is actually why some people prefer to also pour the oil off the top of jars of almond butter: to get a creamier texture, they just add in healthier saturated fats like coconut oil. In general, nut butters aren’t an ideal food because they make it very easy to overindulge, but if you enjoy them, swapping out the PUFAs for saturated fats is always a more nutritious choice.

Peanut oil is bad enough even though it’s the product of a fairly simple procedure. Soybean oilis even more concerning because of the way it’s processed. From start to finish, soybean oil is a product of modern monoculture farming. Socrates and Plato could sit down to olive oil at dinner time, but soy oil would have been a completely foreign concept to them because the technology for making it simply didn’t exist. To produce this particular food product, the oil company first extracts the oil from the beans using a chemical called hexane, a byproduct of the process that refines crude oil into gasoline. If that isn’t unappetizing enough, the beans are then washed and purified with various other chemical solutions, heated to very high temperatures in the process, and then bleached to remove unwanted color and smells.

For products like margarine, which need to be solid rather than liquid, the soy is then hydrogenated. Hydrogenation solidifies the oil by pushing bubbles of hydrogen through it. This changes the oil from a liquid to a solid by changing the fats from naturally occurring PUFA to something even worse: artificial trans fats. These industrial trans fats should not be confused with the trans fats that are naturally found in animal products: nobody is putting trans fat in beef by forcing hydrogen bubbles through a cow! While naturally occurring trans fats are perfectly healthy, the industrial Frankenstein foods are not. The body can’t make heads or tails of these artificial fats, so they’re highly inflammatory, and contribute to all kinds of problems as diverse as weight gain, atherosclerosis, and infertility.

Soaking, Sprouting, Cooking, and Fermenting

As with pseudograins, you may be able to make beans and legumes much more digestible by preparing them in various traditional ways. This is one reason why Asian cultures see fewer ill-effects from eating traditional foods like natto: proper preparation (as opposed to industrial processing) can make these foods much less problematic. This obviously depends on your level of tolerance for them – and peanuts and soy should still be avoided no matter what cooking method you use – but it’s useful to understand how you can at least minimize the danger from these foods.

Many traditional cooking methods go quite a long way in reducing phytic acid content, for example. Soaking is a good first step – it can help reduce some of the phytic acid but doesn’t completely eliminate it. Sprouting is the most effective method for legumes, reducing phytic acid by 25 to 75 percent. The process of sprouting a batch of beans or legumes is actually fairly easy: all you really need to do is keep them moist and give them access to the air. Fermentation also greatly reduces the phytic acid of many different types of food – and it gives your gut floraa boost as a bonus. Note that the phytic acid in soy is particularly hard to reduce: this is another reason to avoid it if at all possible.

After any soaking or fermentation, you still have to cook your legumes before you can eat them – this adds another layer of protection because heating most beans and legumes (with the exception of peanuts, which have lectins that survive the cooking process) will destroy most of the lectins in them. Since nobody eats raw beans or legumes, this significantly reduces the concern about their lectin content.

These traditional methods of cooking won’t turn lentils or beans into a magical health food. But if you do need to eat them for some reason, they can help reduce their more dangerous aspects. Paleo isn’t about perfection, so if you have to stretch $20 into grocery money for the week, a few bags of lentils or black beans, properly prepared, will do a lot less damage than ramen and peanut butter.

If it looks like a bean and it sounds like a bean…

…it might not be one! In the same way that peanuts aren’t actually nuts, coffee beans, cocoa beans, and vanilla beans aren’t actually beans. Coffee can be problematic for some people for other reasons, but it’s actually a seed, not a bean. Vanilla and vanilla bean extract are also fine, as are cocoa products. Of course, if you react poorly to these foods for other reasons, there’s no reason to include them in your diet, but there’s also no reason to deprive yourself of them because you’re worried about the dangers of legumes.

Green beans are also somewhat of a special case. When we eat green beans and similar vegetables like snow peas, we eat the pod with the seeds – the seed contains the vast majority of the problematic elements, so a serving of green beans already has much less phytic acid than a serving of soybeans. Also, like nuts, most people don’t eat green beans as a staple food – most of us might have a serving once a week or so, but we don’t rely on them as a major source of energy. Since they contain comparatively fewer problematic elements, and since they aren’t a major component of anyone’s diet, green beans are often regarded as an acceptable Paleo side dish, just like nuts. If you’re very sensitive, you might need to eliminate them, but most people can eat them once in a while without worrying about it.

Conclusion

In conclusion, the main problem with most beans and legumes might be negative, rather than positive: when eaten as a staple food, they simply crowd out more nutritious foods like animal products. Combined with the phytic acid and lack of fats in the legumes themselves, this can lead to a perfect storm of nutritional deficiency. Peanuts (which contain aflatoxins and heat-resistant lectins) and soy (which contains phytoestrogens) are particularly problematic; these are definitely foods to avoid strictly. Other legumes might not cause such serious problems, but that doesn’t make them good staple foods for a healthy lifestyle: a diet based on high-quality animal foods is much more nutritious without requiring all the annoying and time-consuming preparation of soaking, sprouting, and fermenting – and it tastes better.

If you were used to eating a fairly healthy diet before they switched to Paleo, you might occasionally miss your lentil soup or hummus. After properly preparing the lentils or chickpeas, a small amount of these foods probably won’t do a lot of damage, but think of it as an occasional indulgence rather than a dietary staple. Alternatively, you could try more Paleo-friendly recipes like baba ghanoush or a thick, hearty “lentil” soup (this recipe uses cauliflower and plenty of spices to get the same texture). Experimenting with these new recipes is a great way to brush up on your cooking skills and enjoy making something tasty without the digestive stress of eating unhealthy foods.

http://paleoleap.com/beans-and-legumes/


http://paleomagazine.com/paleo-why-legumes-are-bad

Free Range vs. Pastured Eggs

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Eggs are one of the most economical ways to increase the nutrients in your family’s diet. Eggs are full of vitamin D, vitamin A, vitamin E, omega 3 fatty acids, beta carotene, cholesterol (which is good for you), and saturated fat (also good for you).

Why Pastured Eggs?
I don’t just buy any eggs. I only buy pastured eggs from local farmers who keep their chickens outdoors and let them roam around in the sun, eating bugs. I also only buy eggs from farmers who do not feed their chickens soy.

From what I had read, organic free range eggs were the best.

I knew supermarket eggs were bad. The chickens are crowded in cages. They don’t even have room to move or turn around. They’re pumped with antibiotics and fed genetically modified feed. They’re sick and very unhealthy — which is why it’s so common to find salmonella with factory farm chickens and eggs.

So I always bought “organic” “free range” eggs. It was about a year and a half ago that I discovered truly pastured eggs. The definition of “free range” or “cage free” is that they give the chickens “access to the outdoors”. What does that mean? Uh, nothing. Do they really go outside? No, usually not. They’re crowded into large, windowless sheds and they rarely ever go outside.

They may be “organic” and “cage free” but these are not truly healthy birds. Since they’re not given antibiotics, they are very susceptible to disease. The people who work at these “big organic” chicken farms have to wear cleanroom suits when they go in to visit the birds.

Here’s the thing: chickens need to be outdoors to get vitamin D from the sun. Chickens are also not vegetarians. You always see egg crates boasting a “vegetarian diet”. Guess what, folks? Chickens are supposed to eat bugs and worms. That’s where they are supposed to get their protein!

It was around that time that I discovered this article, Meet Real Free Range Eggs on the Mother Earth News website. They did a study in which they compared the nutrients in real pastured eggs to supermarket eggs.

Just look at these numbers! Compared to supermarket eggs (from factory farms), real pastured eggs have:

5 times more vitamin D
2/3 more vitamin A
2 times more omega-3 fatty acids
3 times more vitamin E
7 times more beta carotene

But What About the Cost?
It’s true that pastured eggs cost more. But isn’t it obvious that it is worth it? You’d have to eat 5 supermarket eggs to get the same amount of vitamin D from one pastured egg. You may be able to buy a dozen eggs for a buck or two at the grocery store, but you get what you pay for. The national average for pastured eggs is about $4-5 per dozen. However, they are worth that in terms of nutrient density.

I did a little figuring to see how economical pastured eggs really are.

Let’s say you pay $5 for a dozen pastured eggs. That means each egg costs about 42 cents. A “large” egg is about 2 ounces, so you’re paying 20 cents per ounce.

Twenty cents, people. How does that compare to other foods of a similar nutrient density? (The prices are based on what we pay here in California.)

Raw grass fed organic butter ($8 per pound): 50 cents per ounce
Raw grass fed organic cream ($7 per pint): 44 cents per ounce
Pasteurized grass fed butter – ($5 per pound): 31 cents per ounce
Grass fed organic ground beef ($4 per pound): 25 cents per ounce
Grass fed organic beef liver ($3 per pound): 19 cents per ounce
Raw grass fed organic milk ($10.50 per gallon): 8 cents per ounce

Where Do You Find Real Pastured Eggs?
When I made the switch from free range eggs to real pastured eggs, I had no idea where to get them. I had no idea that they were right under my nose at the local farmer’s market. (I’m pretty sure one of them does feed his birds soy, so I only buy from the other two, Rocky Canyon and Healthy Family Farms.)

http://www.cheeseslave.com/how-to-buy-organic-eggs-pastured-vs-free-range-eggs/

Abel James : The Wild Diet

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What is The Wild Diet?

Simply, The Wild Diet suggests that we take a deep breath and start eating real food again.

We once had access to an immense variety of seasonal foods from small, local sources. Now we have access to very few varieties of very few foods from a massive industrial system often thousands of miles from where we live.

It’s important to note the few staples of the Standard American Diet – namely corn, wheat, and soy – are not produced in such massive quantities because they’re healthy. They’re produced because they make money for rich people.

Modern food manufacturers have overwhelmed grocery store shelves with foods that are nutrient poor, rotten, spoiled, dead, old, and contaminated with antibiotics, chemicals, and growth hormones.

GMO’s are creepy, artificial flavors are horrifying, and selective breeding has unleashed some freakish foodstuffs upon the general public. If selective breeding can do this to a wolf, imagine what they can do to a tomato.

Monoculture is raping the land, generating obscene wealth for a select few, and producing “foods” that make us fat and sick. We need to return to a system that works with the land, with nature, and with our own physiology and spirit.

Sure, it takes work to make (or find) fresh, wild, natural food these days. But the benefits for the health of our bodies and the land we inhabit are undeniable.

Here’s a small example of what you eat when you don’t pay attention…

  • Think you’re better off eating foods with “natural flavor”? Chew on this: secretions from the anal glands of beavers produce a bitter, smelly, orange-brown substance known as castoreum that is used extensively in vanilla and raspberry flavoring. It’s legally labeled as “natural flavoring.” – The Wild Diet
  • This is the state of affairs when you trust food manufacturers, my friends. I hope you like beaver butt.

The Wild Diet is a Paradigm for Making Healthy Decisions

The Wild Diet is not a dietary bootcamp; it is a template for making healthy eating and lifestyle decisions. But as a rule, the closer you can get to eating plants and animals that would thrive in their wild and natural habitat, the better.

Eat plants and animals that were recently alive and well. Heirloom and heritage plants and animals are in themselves healthier as a result more nutritious then their industrial counterparts. Imagine grain is expensive, hard physical work is necessary, and sweets are a treat.

And don’t be afraid to get some dirt under your fingernails. It’s good for you.

http://fatburningman.com/what-is-the-wild-diet

Flaxseed & Flaxseed Oil

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First, flax is a great source of fiber. Most Americans do not get enough fiber in their diet. Each tablespoon of flax contains about 8 grams of fiber. This helps keep the bowels regular. Because of all the fiber, be sure to start slow (say, with a half-teaspoon) and build up. Otherwise, you may experience bloating.

Second, flax is a plant source of omega-3. Once again, most Americans are short on their omega-3 fatty acids. These essential fatty acids (“essential” meaning they must be consumed because our bodies don’t make them) play an important role in the anti-inflammatory system of our body. Flax contains the shorter chain omega-3 called ALA (alpha-linolenic acid). Thus, it is not a replacement for fish or fish oil supplements that contain DHA (docosahexaenoic acid) and EPA (ecosapentaenoic acid.)

Third, flax contains lignans which reduce the risk of breast cancer in women and prostate cancer in men. The lignans alter the way your body metabolizes estrogens into safer forms.

As if this wasn’t enough, flax  has been shown to reduce hot flashes in menopausal women. To reap the benefits, this requires a daily dose of 2 tablespoons. And flax can normalize the menstrual cycle by supporting the second phase (the luteal phase).

Safety: Other than the bloating that may occur in a new user, flax is very safe. It’s a food that has been with us for thousands of years.

How to: Start slow and build up. Remember to grind it. (It is useful to get a coffee grinder for this purpose. Preground flax spoils, or oxidizes, quickly. Unground, the impermeable coating may make it pass right through you, and you won’t absorb any of the benefits.) Add it to cooked oatmeal, to pancake batter, or to yogurt. It has a nice nutty flavor. Don’t buy the oil as that eliminates the fiber and most of the lignans.

http://www.doctoroz.com/blog/victoria-maizes-md/benefits-flax


A rich source of healing compounds, flaxseed (also called linseed) has been cultivated for more than 7000 years. First cultivated in Europe, the plant’s brown seeds were regularly used to prepare balms for inflamed skin and healing slurries for constipation. Rich in essential fatty acids, or EFAs, flaxseed oil is used to prevent and treat heart disease and to relieve a variety of inflammatory disorders and hormone-related problems, including infertility.

The essential fatty acids (Omega oils)in flaxseed oil are one of its key healing components. EFAs are particularly valuable because the body needs them to function properly, but can’t manufacture them on its own. Essential fatty acids work throughout the body to protect cell membranes, keeping them efficient at admitting healthy substances while barring damaging ones.

One of the EFAs in flaxseed oil, alpha-linolenic acid, is known as an omega-3 fatty acid. Like the omega-3s found in fish, it appears to reduce the risk of heart disease and numerous other ailments.

Flaxseed oil is an excellent source of omega-3s: Just 1 teaspoon contains about 2.5 grams, equivalent to more than twice the amount most people get through their diets. Flaxseeds also contain omega-6 fatty acids in the form of linoleic acid; omega-6s are the same healthy fats found in vegetable oils.

Flaxseed oil only contains these alpha-linolenic acid (Omega 3 oils), and not the fiber or lignan components that the whole plant contains. Therefore, flaxseed oil provides the Omega 3 benefits, such as lipid-lowering properties, but not the laxative or anti-cancer properties.

Whole flaxseeds (not the extracted oil) are a rich source of lignans (phytoestrogens), substances that appear to positively affect hormone-related problems. Lignans may also be useful in preventing certain cancers and combating specific bacteria, fungi, and viruses, including those that cause cold sores and shingles.

Flaxseed may help to:

Lower cholesterol, protect against heart disease and control high blood pressure:

Several studies indicate that flaxseed oil, as well as ground flaxseeds, can lower cholesterol, thereby significantly reducing the risk of heart disease. Taking flaxseed oil may also protect against angina (chest pain) and high blood pressure. In addition, a five-year study done recently at Boston’s Simmons College found that flaxseed oil may be useful in preventing a second heart attack. It may also help prevent elevated blood pressure by inhibiting inflammatory reactions that cause artery-hardening plaque and poor circulation.

Counter inflammation associated with gout, lupus and fibrocystic breasts:

Omega-3 fatty acids appear to limit the inflammatory reaction associated with these conditions. In cases of lupus, flaxseed oil not only reduces inflammation in the joints, skin and kidneys, but also lowers cholesterol levels that may be elevated by the disease. Taking flaxseed oil for gout may lessen the often sudden and severe joint pain or swelling that is a symptom of this condition. In addition, the ability of omega-3 fatty acids to boost the absorption of iodine (a mineral often found in low levels in women suffering from fibrocystic breasts) makes flaxseed oil potentially valuable for treating this often painful condition.

Control constipation, hemorrhoids, diverticular disorders and gallstones:

As they are high in dietary fibre, ground flaxseeds can help ease the passage of stools and thus relieve constipation, hemorrhoids and diverticular disease. In those with diverticular disease, flaxseeds may also keep intestinal pouches free of waste and thus keep potential infection at bay. Taken for inflammatory bowel disease, flaxseed oil can help to calm inflammation and repair any intestinal tract damage. In addition, the oil may prevent painful gallstones from developing and even dissolve existing stones.

Treat acne, eczema, psoriasis, sunburn and rosacea:

The essential fatty acids in flaxseed oil are largely responsible for its skin-healing powers. Red, itchy patches of eczema, psoriasis and rosacea often respond to the EFA’s anti-inflammatory actions and overall skin-soothing properties. Sunburned skin may heal faster when treated with the oil as well. In cases of acne, the EFAs encourage thinning of the oily sebum that clogs pores.

Promote healthy hair and nails:

The abundant omega-3 fatty acids in flaxseed oil have been shown to contribute to healthy hair growth (in fact, low levels of these acids may cause dry and lackluster locks). Hair problems exacerbated by psoriasis or eczema of the scalp may respond to the skin-revitalizing and anti-inflammatory actions of flaxseed oil as well. Similarly, the oil’s EFAs work to nourish dry or brittle nails, stopping them from cracking or splitting.

Minimise nerve damage that causes numbness and tingling as well as other disorders:

The EFAs in flaxseed oil assist in the transmission of nerve impulses, making the oil potentially valuable in treating conditions of numbness and tingling. The oil’s nerve-nourishing actions may also help in the treatment of Parkinson’s disease, a degenerative disorder of the nervous system, and protect against the nerve damage associated with diabetes and multiple sclerosis.

Reduce cancer risk and guard against the effects of ageing:

The lignans in flaxseed appear to play a role in protecting against breast, colon, prostate, and perhaps skin cancer. Although further studies are needed, research undertaken at the University of Toronto indicates that women with breast cancer, regardless of the degree of cancer invasiveness, may benefit from treatment with flaxseed. Interestingly, the lignans may protect against various effects of ageing as well.

Treat menopausal symptoms, menstrual cramps, female infertility and endometriosis: 

Because the hormone-balancing lignans and plant estrogens (phytoestrogens) in flaxseed help stabilise a woman’s estrogen-progesterone ratio, they can have beneficial effects on the menstrual cycle, and relieve the hot flashes of perimenopause and menopause. Flaxseed may also improve uterine function and thus treat fertility problems. In addition, the essential fatty acids in flaxseed have been shown to block production of prostaglandins, hormone like substances that, when released in excess amounts during menstruation, can cause the heavy bleeding associated with endometriosis.

Fight prostate problems, male infertility and impotence:

The EFAs in flaxseed oil may help to prevent swelling and inflammation of the prostate, the small gland located below the bladder in males that tends to enlarge with age. Symptoms of such enlargement, such as urgency to urinate, may lessen as a result. The EFAs also play a role in keeping sperm healthy, which may be of value in treating male infertility, and they can improve blood flow to the penis, a boon for those suffering from impotence.

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