You heard so much bad advice about food that we need some good news. The Good News is that we can eat more fat, more salt and yes, more sugar, but.....
It's a matter of life and death that we eat the right kinds of fat, salt and sugar. You may not have ever heard that every meat that's good for us will have sugar, fat and salt in it. We were designed to be attracted to fat, salt and sugar. These three NoNos are essential to keeping us lean and strong.
We begin with some logical questions:
> If fatty, salty and sugary foods are good for us, why is the rest of the world telling us they are bad?
> Why would God or evolution make us like the very things that will supposedly kill us if we eat them?
Something doesn't add up, and we should talk about what it is. We, Americans, have been victims of a long-running scam that has turned our natural instincts upside-down, and it's the food industry who is pulling the strings. If this sounds like someone else out to "get us", it's because, unfortunately, it is.
A FOOD HISTORY LESSON: The first humans ate salty, fatty meat and fish; fresh eggs, raw vegetables and fresh sweet fruits. They were eating REAL fat, REAL sugar and REAL salt.. All they had to do was follow their instinct, and they got all the protein, vitamins, minerals and antioxidants they needed. Unfortunately, things are not that simple for us. Over the course of two generations, the food industry mastered a very sinister trick. Armed with new processing machines and skilled chemists, they discovered how to use our natural desire for fat, sugar and salt against us. They used it to dupe us into wanting their fake foods, and we naively bought into it.
If we lived in the wild, as did the first humans, and came across potatoes or grains, we wouldn't eat them? If we tried to nibble on a potato, it would taste unbearably bitter, and if we ate it anyway, it would give us a terrible stomach ache. The same is true of grains.
The food industry found a way around that with cleverly concocted man-made trans-fats, sodium, chemical flavors, high-fructose corn syrup and artificial preservatives. They added them to these boring, unnatural foods and like magic, bitter potatoes and indigestible grains (the two things our early ancestors never ate) were transformed into fatty, salty, sugary cash cows. They were so good at making the transfer that we didn't notice because suddenly potatoes and grains tasted so good.
The food industry didn't seem worried about the possible dangers involved with changing food from natural into fake. If they tested them, and the tests showed a potential problem, any dangers that their formulations might cause to our bodies over a life time, were well concealed. All the while, we trusted they cared about providing us with the best food on earth.
As Americans got fatter, weaker and sicker, science found a way to blame the healthiest foods on earth for the "sick" epidemic that they created. Instead of making the distinction between the real and the fake stuff, society condemned all fat, all salt and all sugar. Misguided and thoroughly flawed research was used to convince us that red meat and eggs would make us fat and, taking it one step farther, would kill us with heart disease.
There are two kinds of carbohydrates: Simple carbohydrates (sugars) and Complex carbohydrates (starches),.but they are essentially all sugar.
The sugar in simple carbs like milk, candy and table sugar is absorbed faster than starches which include potatoes and grain products like cereal and bread.
The body can break down meat, eggs, walnuts and berries without any effect on our blood sugar and without adding fat to our waistline. Fake "Health Foods" can't do that. A bowl of Total cereal has the same effect on blood sugar as a glazed doughnut. Complex carbs are all part of the food industry's dangerous scam to keep us eating their fake foods. The worse part in this scam is that we are put at an increased risk of heart disease and breast cancer.
Here are recommendations on retaining your good health despite the challenges put forth by the food industry:
1. EAT MORE REAL, NATURAL FAT. Our (great) grandparents ate steak, eggs and bacon for breakfast, and they were right to do so. That is the best source of fat we can get. Eating fatty meat does not make us fat, and history has proven it to be true. Our "Hunter-Gatherer" ancestors ate more fat and more animal protein than we do, and they weren't fat.
The eating habits of 229 of the world's remaining native cultures don't rely on agriculture, and they are healthier than we are.
PRE-AGRICULTURAL DIET: 31% protein and 83% fats
TYPICAL AMERICAN DIET TODAY: 49% carbs; 16% protein and 35% fats
The fat ratio is the indicator of the difference between "them and us". Yet the FDA continues to push carbs like whole grains, and in reality most of the so-called "healthy foods" on the shelves today are nothing but carbs. When we don't eat enough animal protein, our bodies are programmed to think we are facing a famine, and it stores fat as a survival measure. Starting our day with protein sends a signal to the body to build muscle and dump fat.
EATING THE RIGHT KIND OF FAT IS AN ABSOLUTE! Eating fatty meat is useless unless we are eating meat from animals raised in their natural environment with their natural diet of grass - No antibiotics, no growth hormones, no pesticide-laden corn and no cramped living quarters. In other words, avoid the meat from mega-farms and the fish from fish farms.
2. EAT MORE REAL, NATURAL SALT. Salt is necessary for life. Our heart, liver and kidneys need it, and we can't digest our food without it. Early man got natural salt from meat, fish and shellfish which provided natural minerals like potassium, magnesium and manganese. When we transitioned from pre-agriculture to our current diets, we slowly became deficient in this kind of salt and the minerals we once got from it.
We have always been told salty processed meat is bad for us, and it's true, but it's not the natural salt that's to blame. The food industry contaminated those meats by adding artificial salt-based preservatives, flavorings and colorings to them. They are listed on labels as sodium, benzoate, sodium, citrate, monosodium phosphate and sodium acetate, and we should stay far, far away from them.
If we must add salt to our food, add sea salt or Himalayan salt instead of regular (processed) table salt (and use three drops of tasteless, liquid iodine in your water to compensate for the iodine lacking in sea salt fh) .
Salt Alert! This discussion is about salt NOT sodium. Processed foods and restaurant food are loaded with potentially dangerous forms of junk sodium like sodium benzoate (a widely used preservative), sodium nitrate (common ingredient in processed meats) and monosodium glutamate MSG, (flavor enhancers that has triggered many minor problems like heart palpitations, chest pains, headaches, sweating and burning sensations), and MSG can also damage cells. Nerve cells to the brain are particularly vulnerable, and like other sodium forms, MSG may play a role in Alzheimer's and Parkinson's.
from Jenny Thompson, Health Sciences Institute, 31 May 2013
3. EAT MORE REAL, NATURAL SUGAR. We enjoy sugar for a simple reason. Originally, a sweet taste was the most reliable signal that fruit was ripe and ready to eat. Although we don't normally think of vegetables as sweet, they have natural sugars as well, and that's the only kind of sugar we need.
Just because a food tastes sweet, doesn't mean it will drive up our blood sugar. Natural sources of sugar don't necessarily load us down with carbs or spike our blood sugar. Watermelon is a good example of one such carb. It is one of our sweetest-tasting fruits, but it has a low Gylcemic Index because it is mostly water. You could eat watermelon all day long, and it wouldn't make you fat.
Enjoy the fat, sugar and salt. Just make sure it's the right kind - the kind that nature provided for our healthy survival. For more information on finding less harmful sugar, visit "Natural Sweeteners" , "Sugar" and "Sugar Parodies" elsewhere on this site. fh
My thanks to Dr. Al Sears, MD, who serves on the Health Sciences Institute board of advisors, for this information. it was derived from his article, "The Food Industry's Big Fat Scam", published 08 July 2012.