|Posted by Gwen Williams on April 28, 2014 at 10:10 PM|
There is so much confusion and conflicting reports about what we need to eat to be healthy that many people are saying, “I don’t know what to eat anymore.” My thought is that surely someone smart enough to stick the human race on this planet, would be smart enough to give us the resources to survive and thrive.
The discussion about the latest and greatest super food and arch villain of the edible world, is almost as popular as the weather. (Almost) Everyone talks about it and people have become very polarized in their beliefs about food. What to eat and what you believe about nutrition runs as deep and is as sensitive a topic as religion, in some circles.
I believe I have found what I was looking for. The answer lies in looking to our past. Our ancestors grew their own food, ate the animals they raised or hunted and lived off the land. According to studies looking back at all the historical data, our parents, parents, parents, did not have the same levels of health issues we have today with diabetes, obesity, infertility, heart disease,autoimmune disorders, depression, anxiety etc. Also they did not have shorter life spans, as some people would have us believe.
According to some emerging and controversial experts, we are essentially malnourished because of what we eat in our modern diets. There is much science looking back at large amounts of data and trends pointing to the importance of the traditional diet. This makes so much sense to me and I believe this is the common sense we forgot. Every food below under ``Do Eat``contains vital substances that our bodies need to grow, develop, repair and thrive.
Here is a summary of what I am learning about our traditional diets that we need to adopt to be healthy. If you have heard older folks say “eat everything in moderation” this sums up some of what we should do, with a few exceptions under caution below:
Fermented foods (sauerkraut, kimchi, yogurt,kombucha, pickles (no vinegar); Seaweed; Organ meats; Grass fed beef; Free range eggs; Cod liver oil, fish eggs; Fish, salmon, herring; Lots of vegetables with fat; Esp. cooked green vegetables, kale, broccoli; cabbage family, cauliflower, turnip; onion family leeks, onions; Mushrooms; Brightly coloured vegetables,Soup stocks, bone broth; Whole milk; Whole eggs, Butter, lard/bacon fat, coconut oil, pure olive oil; Fruits in season; Berries; A variety of foods, all food groups; Real, natural food (as close to the source as possible)
Restrict sugar; Restrict carbohydrates; No artificial sweeteners; Must ferment or sprout grains, nuts, and seeds; No processed oils; Good quality fats (toxins are stored in fats, know your sources); No processed foods; No soda drinks; No distilled water; No soy products; Do not restrict fat; Do not remove food groups with restrictive diets