What We Eat
Widespread misinterpretations of human metabolism and of the way in which various nutrients and food sources are processed by the body has resulted in worsening of many of the health conditions we have been trying to prevent through nutrition; correcting these errors will greatly improve our health.
Imagine a world in which...
It's not just a dream!
Most of the knowledge needed to achieve these goals already exists; however, due to a few past scientific errors, it runs counter to a great deal of accepted common knowledge, including guidelines and recommendations still promoted by organizations such as the American Heart Association and the US Food and Drug Administration. These past scientific errors are why we encounter so many conflicting claims about why any given food is "healthy" or not. Our mission includes correcting these misconceptions so that it all finally starts to make sense, and consumers can actually be confident about their choices and reasoning.
Some of the steps to correcting these mistakes include:
What You Need to Know
1. Stop counting calories:
Appetite and your body's efforts to store weight are hormonally regulated, and they increase the more you are missing important nutrients. Restricting calories usually makes this WORSE and makes your body fight harder to consume and store energy to protect itself. Focus exclusively on the quality of your food sources, in order to get your body all the nutrients it needs!
2. Stop trying to reduce fat:
Less fat in a meal means proportionally more carbohydrates, and it also increases the rate at which they absorb into the blood, greatly amplifying blood sugar spikes. High blood sugar levels are dangerous, and one way the body responds is by forcing adipose cells to turn the glucose into stored fat. On the other hand, if you eat fat directly, your body can meet its energy needs without the harmful blood sugar spikes (and related insulin issues). Among mammals, humans have proportionally smaller digestive tracts, meaning we are best suited for eating our nutrients directly instead of transforming them (and we use by far more fat than any other nutrient, unless elevated blood sugar forces us to switch to burning carbs instead). And putting fat back into our meals restores much of the flavor, reducing our need to substitute or add sugar (as in many "low-fat" products)!
3. Stop replacing animal fats with "vegetable" (grain and seed) oils:
Omega-6 polyunsaturated fats, in things like so-called "vegetable" oil, canola, corn, safflower, sunflower, and peanut oil have only been available since industrialization, and are the most harmful and inflammatory fats! Saturated fat is actually the HEALTHIEST fat, has many important functions in the body, and is vital in order for your cholesterol to remain healthy! We've been eating lots of it throughout history, and it only got a bad reputation because of a mistake in our understanding of cholesterol.
Saturated fat increases levels of LDLs; but LDLs are not "bad" cholesterol, as we're so used to hearing. They only become dysfunctional when they don't have ENOUGH saturated and monounsaturated fat in them! (So everything we do to try to reduce cholesterol levels by reducing saturated fat actually increases the likelihood of our LDLs contributing to heart disease!) Also note that "vegetable" oils do not come from vegetables, but from grains and seeds; on the other hand, very healthy fats come from fruits like coconuts, avocados, and olives.
4. Stop relying on grains and legumes:
Unlike animals, plants can't fight off predators or run away; instead, plants such as grains and legumes rely on chemically sabotaging animal digestive tracts, to protect their seeds! Gluten is just one example of this (some people are especially sensitive, but it's harmful to everyone!) Plants in the grain and legume families (with a few exceptions: mainly rice, peas, and green beans) are the most problematic in this regard. They cause inflammation in the gut and inhibit nutrient absorption. This and their carb-heavy nutrient profile make them prime culprits in contributing to weight gain! It's important to focus on getting your plant fiber from leafy and stalky vegetables, not grains and legumes.
Summary (abbreviated): Eat your fill from healthy animal products (especially grass-fed red meat and butter, wild salmon, free range eggs, and other ethically raised options), lots of vegetables, some fruits and nuts and their fats. Make sure any starches (potatoes, sweet potatoes, rice, etc.) are accompanied by enough fat to mitigate their effects on blood sugar! Avoid grains, legumes, vegetable oils, and sugars.
See also this blog post: Top 3 Nutrition Myths
On the ethics of eating animals
Nature is, by human standards, a cruel context. We can neither reasonably counteract this, nor can we wash our hands of it solely by virtue of refusing to participate. Animals all die in nature, many of them as food for other animals, or by any number of other causes, most of which involve suffering or distress: illness, injury, drowning, starvation, and so on.
What we can do, as enlightened members of the animal kingdom, is to ensure that our prey, in particular, experience a quality of life that meets or exceeds expectations for their species (if raised in captivity), and that they have a good chance to experience less suffering, both throughout life and in the process of death, than that provided by the majority of less compassionate predators and natural forces.
To this end, in conjunction with our approach to nutrition that asserts the health of consuming animal products from healthy animals, rEvolutionary Wellness affirms, commends, and supports practices of sustainable, ethical animal farming.
See also this blog post: On the Concept of Speciesism.
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