Nutrition #1 - Foundational Health Nutrition
Today’s blog will cover:
An introduction of our nutrition philosophy
What is food? And why is it not as important as we believe?
Common misconceptions about food?
The difference between The Industrial Food System and The Local Food System
What are Fake Foods?
Toxins in your food
You and your food are now being radiated… why?
Why are the Hadza People so healthy and what can we learn from them?
Strategies for improving food choice
IT’S NOW YOU’s Foundational Health Nutrition Philosophy
Food is hormone information
Evolutionary Nutrition
Eating within Seasonal Cycles
Circadian Rhythm Eating
Intuitive Eating
JERF = Just Eat Real Food
The basis of the entire food web is light through photosynthesis.
Intermittent Fasting where appropriate
Only 1/3 of our energy demands in the form of adenosine triphosphate (ATP) comes from food. The other 2/3 comes from light; specifically, infrared light (IR). IR light is healing and reverses oxidative stress, but that’s for a whole other blog. Metabolically used energy comes from food electrons. Thermodynamic energy greatly comes from light; predominantly near-infrared. For example, energy to heat up the body can come from food electrons, but predominantly comes from light. This photonic radiation can go through clothing in the long wavelength of IR. Remember, food is light and water in cold storage.
Let’s bust some common misconceptions about food:
You know that old saying, “You are what you eat”? Well sorry to bust that myth, but it’s not true. You are not what you eat, you are what you absorb through your surfaces and what you emit. And you are not what you repel. This might sound complex, but it just means you are a being of light, not a being of food. Thus, the light in the food is more important than the food itself.
1. Food matters, but, not as much as you think… Neither does its caloric density.
2. Calories in does not equal calories out. Only 1/3 of our total daily expended energy comes from food.
3. When you eat is more important than what you eat. Many of my clients have asked me when the best time is to eat. It’s very context specific, but in general whenever the sun is down, food is a no go.
4. Snacking is almost never a good thing.
5. Vegan and fruitarian diets work best in the tropics and ketogenic diets work best away from the tropics.
6. The water in the food is more important than the nutrients, especially in winter.
7. There is no such thing as a food everyone should eat. Food is entirely context based. What works for someone could be a terrible idea for someone else.
8. Heavy metals, microplastics, some farming chemicals, mould, bacteria, viruses, parasites, and other food toxins don’t matter as much as you think under certain contexts.
9. Food’s electrons and protons are more important than macronutrients, vitamins, or minerals.
10.The information in food is just as important as the energy it contains.
11.Blood type diets in general are pseudoscience. It’s more about the environment in which the blood type was developed evolutionarily and the types of foods grown in that environment.
12.The gut microbiome is not ultimately controlled by food and eating a widely diverse diet or taking probiotics is not necessary.
Confused? Don’t worry. I was too at the beginning. The truth is that food is nothing without sunlight, water, carbon dioxide and good quality soil. So instead of focusing on food, where you will continually chase your tail in circles, focus on the light, water and nutrients that are in the food. With this simple re-frame, you can now understand food from a quantum level.
What is the purpose of food?
Food provides the body with substrates to make ATP in the mitochondria within our cells, which is then used to unfold proteins to provide the infrastructure for charge channelling to interfaces from our environment into our body and vice versa. Substrates can get stored as fat if insulin remains high. Insulin is secreted by the pancreas in order to control blood sugar via its action on glucose. When glucose is high in the blood, high insulin levels are secreted also. In order for insulin to remain high, high glucose levels are usually present indicating regular snacking between meals, non-native electromagnetic fields (nnEMF) or artificial light exposure or other stressors are at play. So food is fuel for energy production and hormone information signalling.
What does the body do with food?
Food is eaten, digested, and broken down to its subatomic particles. These tiny particles are pulled through the electron transport chain of the mitochondria to produce carbondyoxide, water and energy (ATP). Notice the process of converting food into energy requires the ‘mitochondrial electron transport chain’, not lipid, carbohydrate, or protein transport chain. The electrons in lipids, carbohydrates and proteins all contain a different photonic fingerprint hence they act differently to produce energy. As do the protons contained in each of the three to produce different quantities of water. It turns out that lipids are the most metabolically favourable fuel source, so having fats in your diet is essential to ensure a healthy metabolism. Seasonal changes alter the content of carbohydrates, fats, and proteins in foods in your local environment. This means you should alter your intake to reflect this ideally. The sole reason for this is because you want your environmental stimulus from the sun and earth to be coherent with the food you are eating.
That being said, it’s important to remember that just because it grows in your backyard, doesn’t mean its always a good choice to eat. This is especially the case if you have a particular disease diagnosis. For instance, if you have arthritis and have tomato’s growing in your yard or organic tomatoes available at your local farmers market, it would be wise to stay away form them. If you have a hypothyroid condition and you see organic locally grown celery at your farmers market, it would be wise to avoid it. If you have cancer and you have cucumbers growing in your veggie patch, it would be very wise to steer clear and donate them to a neighbour. Food is medicine. Supplements are processed and transported bites of food, usually containing no water (which is where all the magic happens). Both are downstream tools to utilise when you want to change the outputs of your life (sleep, energy, disease reversal, etc). However, if the inputs into your body and mind are messed up, there is no amount of food or supplement which can reverse the issue long-term. Improve your upstream health by living with nature and then making more optimal food choices makes a lot of sense.
The Blue Whale
One of the smartest and certainly the largest animal on our planet is the blue whale. 30m or 100ft long weighing 13 tonnes this majestic mammal eats almost exclusively 1 food. Krill. On average krill are 1 centimetre in size and are abundant in the ocean. How can such a complex organism have such a narrow diversity in its diet. Short answer is the electrons and protons in the krill are naturally turbocharged with energy and information. They are also full of essential nutrients which a whale requires. The whale lives at the depths of the ocean where there is abundant infrared light from the earth and a strong magnetic field. The cold water is also loaded with electrons and contains ancient bacteria. So really, the blue whale is an example of how food is not that important.
So, does ‘eating the colour of the rainbow’ really matter? Short answer is no. Eating nutrient dense foods which are local, wild, seasonal, and naturally fed containing high quality electrons and protons is all we need from a diet. Pretty simple, hey? Well… not so much in the industrial food system. But if you participate in the local food system instead, you can find endless amounts of these types of foods.
The Two Food Systems
There is now a big divide between the two food systems.
1. The Industrial food system
This system is fraught with problems. The goal with this system is to make as much money as possible by making food as addictive and tasty as possible whilst keeping costs down. This system is not designed to keep you healthy, but rather have you as a repeat customer through any tactic possible.
2. The local food system
The goal of this food system is to make you healthy with the most natural and fresh food possible.
It’s becoming easier to find these farmers and natural growers with the internet. The food is seasonal and local to your area. Check out our Director of Foundational health https://www.itsnowyou.com/directory-of-foundational-health to find your local source.
So, now that you understand food from a foundational health perspective, let’s talk about some of the toxic foods and hidden toxins in food.
Toxic foods
1. Cell cultured meat = synthetic meat
This cell culturing of the meat begins with beef muscle cells grown in a lab. These cell cultures are fed mostly a corn-based serum including bovine fetal serum (BFS). BFS is fluids taken from unborn fetal bovines once the mums are slaughtered. There is a great deal of suffering to create the culture of this laboratory based ‘meat’. Anti-fungal and anti-biotics are used to keep scum from growing on the culture. It’s also manipulated in some other undisclosed ways. Full ingredients in the cell cultured meat is not disclosed yet.
Many of these labs are centred in universities.
The taste so far in 2021 is described as metallic and has not been refined yet.
The profit margin of a plant-based diet over a meat-based diet is far superior. Furthermore, the profit margin of laboratory made food is even higher again.
If they have their way, there will soon be cell cultured fish, chicken, and breast milk.
2. Plant-based meat
These types of burgers like the Impossible burger and Beyond burger contain: Genetically modified soy (including glyphosate), lentils (sprayed with glyphosate before harvest) and Isoflavones are plant-based estrogens (far more than any hormone manipulated animal). They also contain legume haemoglobin which makes the meat look like its bleeding when you cut into it. Also, hydrolysed protein or citric acid is often used as a form of mono sodium glutamate (MSG).
A friend of mine joked to me the other day saying, “if a vegan diet was so tasty why do they always try to copy meat and meat products?” He has a point, but let’s focus on the real push behind a plant-based diet.
If you have eaten any of the previous, a plant based diet is an upgrade. Processed foods, sugary snacks, gluten, grains, GMO’s, packaged food, frozen food, diet or low fat food, non-organic fruit and vegetables, nightshade vegetables, low quality dairy, processed baby formula, caged eggs, grain-fed meat and poultry, farmed seafood and high glycaemic index (GI) foods. If you cut out any of these and switch to a plant based diet, you will likely see immediate benefits. It may even get you decent sleep, reasonable energy and reverse your pre-diabetic state. However, there is a limit to the benefits based on the quantum yield of the food.
Remember, food is broken down into electrons, protons, and neutrons in the body. Energy and water is made from these particles within the food. Plant based diets are limited by the power their electrons and protons have within them and their spin state. Animals also contain these subatomic particles. However, in general animals’ electrons and protons have a much higher power density and ability to generate energy and water for the body.
So, what is the real push behind plant-based diets if it’s not the healthiest option? From my research I have discovered that consumers buying ingredients for a plant-based diet pay a higher profit margin for their products. Thus, economically it is more profitable for growers, supermarkets, and sellers to sell vegetables than meat. Furthermore, breeding, raising, feeding, taking care of, and slaughtering an animal is more costly than for a fruit or vegetable. I used to be a banker 5 years ago and the one key lesson I learned was that the entire world works by money flows. If you follow the money you always find the truth eventually. It is also in the pharmaceutical and medical systems’ best interest to keep you as a customer which involves you not being empowered or healthy all the time. These are my thoughts. You are completely entitled to your own and I encourage you to research like I have into this if you are also a truth seeker.
Did you know meat is being poisoned?
1. We know all the horrible issues with the way animals are treated, the hormones they are given, the fattening agents, the toxic foods and chemicals used on them, but here are some lesser known facts about the meat you are likely eating.
2. 70% of chicken feed has arsenic added to it. This is often used in chickens who are antibiotic free. Chlorine is used when chickens are slaughtered and cleaned, absorbing into the meat.
3. If a chicken has an illness located in a specific area, such as a tumour or a type of avian leucosis, the unhealthy part is cut off and thrown away and the rest of the chicken is sold. This is why it’s best not to buy parts of chickens and instead buy the whole chicken. That being said, here at IT’S NOW YOU we say, “Fowl is foul” and always stay away from chicken just in case.
4. Ractopamine is given to hogs to make them grow rapidly and favours lean meat. Ractopamine is an animal feed additive used to promote leanness and increase food conversion efficiency in livestock. It is banned in some countries (mostly Europe) but still used widely in others like the USA and Australia. Pharmacologically, it is a phenol based TAAR1 agonist and β adrenoreceptor agonist that stimulates β 1 and β 2 adrenergic receptors.
Here are some classic widely agreed toxic food ingredients for you to be aware of
1. Monosodium Glutamate (MSG)
a. When we eat this man-made type of glutamate it is rapidly released into the blood stream and results in overfiring of neurons like a big sugar hit. It evokes addictive tendencies and is denoted by a very strong flavour. MSG can cause all kinds of behavioural problems and is associated with Alzheimer’s and Parkinson’s diseases. MSG also dehydrates the body and can raise blood pressure. Unfortunately, it is not disclosed on many of the labels where it is included. MSG is disguised in many products as ‘spices’ if it’s less than 50% of the spice then it doesn’t need to be labelled. Autolyzed, hydrolysed, caseinates are all substitute terms for MSG. Many soy products also contain MSG. Sausages also commonly have MSG in them.
b. How can you tell if your food has MSG on it. wipe all the spices, sauce and oils off the food, if the taste is bland or poor there is likely a huge amount of MSG on it. It can also be the case that the MSG has soaked or cooked into the food so this is not a foolproof test. These foods containing MSG are so flavourless and low quality that without MSG they would taste unpalatable.
c. Normally, glutamic acid is important for the nervous system. When we eat foods containing natural glutamate it is accompanied with peptides and other amino acids which the body breaks down gradually. There are numerous positive and negative feedback systems which assist this digestion process so that nerve overfiring doesn’t occur.
d. I know we all love Chinese food, but unfortunately 99% of the time, it is flavourful because of the use of MSG in the dishes.
2. Aspartame
a. Aspartame breaks down into formaldehyde and methyl alcohol in the gut. These are both poisons. Aspartame is also highly addictive.
b. Often found in: Diet foods like diet sodas, chewing gum, certain types of yogurt, and any food that says low in sugar.
c. There are some labelling exemptions for aspartame.
d. There are 92 different diseases which have bene associated with aspartame.
e. The FDA has received the second most complaints about Aspartame than any other ingredient.
3. High fructose corn syrup (HFCS)
a. Margarine is usually hydrogenated/made out of soy bean oil. 80% of all oils today are made out of soy bean oil.
b. High fructose corn syrup is a fermentation process which transforms the glucose in corn into fructose. This is a different fructose to that in plant foods. The body cannot use in the Krebs cycle. Thus, it goes into the blood creating high triglycerides or directly into fat cells.
c. HFCS has been linked to obesity.
4. Modified Food Starch (MFS)
a. MFS is very difficult to digest and cannot be broken down in the gut well.
b. This is used to give certain qualities to food such as a tortilla to give it a crisp taste/structure. Or, in a sauce to give it a certain viscosity.
c. Almost all of this MFS is made in China.
5. Soy – Two types of soy-based foods:
a. Foods based on soy protein – The protein is manipulated using high heat and chemicals to take out the bitter taste to make it somewhat palatable. In order to get rid of all the toxins in the soy the protein is also destroyed. This type of food is associated with constipation and headaches.
b. Foods based on soy bean oil – Soy bean oil contains rancid oils. Soy bean oil contains isoflavones which is a damaging estrogen linked to endocrine disruption and thyroid issues. Soy bean oil is in many common products check labels or ask the chef.
c. Soy has always been recognised as a toxic plant and should not be raised as a plant anymore.
6. Industrial seed oils/Vegetable Oils
a. These were not in the human diet before 1910.
b. They are a PUFA which goes rancid before or after you eat it. It breaks down in the body into free radicals called aldehydes. It causes damage to the gut lining, immune system and all cell membranes via oxidation.
c. Examples: Cotton seed, corn seed, soy beans, rapeseeds (canola oil)
d. Canola oils contain rancid oils like rancid omega 3’s.
e. Healthy Fruit Oil Alternatives: Olive oil, coconut oil, avocado oil, macadamia oil, palm fruit oil.
f. Healthy animal fats: Duck fat, lard, tallow, ghee, butter. These contain Vitamin A, D and K which you cannot get anywhere else other than animal fats and organ meats.
7. Dairy
a. Flavoured Milk – Contains artificial sweetener and is usually made from powder with large amounts of preservatives in it.
b. Skim milk – Powdered skim milk is often added to skim milk which doesn’t need to be labelled. The powder also contains degraded proteins which can be useless or damaging to the gut.. Vitamin A and Vitamin D is added back to skim milk. The way these vitamins are manufactured are not the same as when they are formed in nature, resulting in dangerous health effects. Raw or Whole milk was shown to not make cows fat, whereas skim milk did. A healthy alternative is Whole/Raw Milk. Some lactose intolerance can be attributed to pasteurisation intolerance.
c. Ice Cream – Propylene glycol is a type of anti-freeze which is toxic to the kidney’s causing crystals to build up. This is the ingredient which keeps ice creams soft and creamy when they are in freezing conditions. Real ice cream tends to be quite hard to scoop out of the tub. It takes a little bit of time to soften and then often melts relatively quickly. Toxic ice creams are those which come straight out of the freezer and are creamy and ready to eat then and there. I know… I’ll never think about store bought ice creams the same ever again either.
d. Cheese – Aluminium salt is added to processed cheese. Raw cheese is pasteurised at 43 degrees Celsius or 110 degrees Fahrenheit or less because if it’s heated more than this the enzymes which make it ‘raw’ are destroyed. Many ‘raw’ cheeses are not really raw because they are heated up to 65 degrees Celsius or 150 degrees Fahrenheit. Always ask your cheese supplier about the temperature at which the cheese was treated.
8. Gluten and Glyphosate
a. Round-up/Glyphosate destroys gut bacteria, gut membrane health and the immune system.
b. The more that glyphosate contaminated foods are eaten, the more sensitive the gut will be to gluten and create a leaky gut.
c. Glycine makes up our connective tissue and is involved in detoxification mechanisms in the body. Glyphosate is glycine with ‘prosperous’ added to it. This substitutes for glycine in the body’s cells connective tissues. This continual replacement of Glyphosate in the body can lead to joint pain, chronic fatigue, and fibromyalgia. Glyphosate interferes with many enzymes. Glycine is a vital molecule in the body and can be found in bone broths made from the bones of animals which have not been exposed to glyphosate.
d. Wheat is sprayed with Roundup (glyphosate) just a few days before harvest. This means it still has large amounts of toxins in it. Glyphosate is the main ingredient in round-up which is sprayed onto the wheat crops to hasten the maturation of the crop so that production is more efficient.
e. A large amount of gluten intolerance is actually glyphosate intolerance.
9. Nanoparticles
a. If a cell was a football field, a nanoparticle is the size of the football. Thus, they are extremely small. Due to the very large surface area to volume they behave differently from a regular substance.
b. They are used to give certain textures to foods.
c. The most common nanoparticle used in food is zinc oxide. Calcium oxide and calcium phosphate nanoparticles are also commonly used in foods and medicines. These nanoparticles have been shown to be in over 50% of European foods.
d. 25% of baby formula contains calcium-based nanoparticles.
e. They have not been studied enough to determine health effects of these particles.
Fat is your friend.
Nature always puts protein with fat. It’s important to have fat soluble vitamins with protein in order to process the protein. In society today for some reason animal fat is still seen as unappealing. We are requesting lean cut meat and not eating any offal/organ meat. We are not making bone broths or stocks. We are not using the whole animal as we used to. These alterations of our eating habits are having far reaching effects in our bodies beyond just narrowing the gut microbiome. Teeth issues are also highly related to food consumption, as Weston A Price showed us; especially as we are growing as teenagers.
Nature also avoided placing sugars and fats together in the same place. As we know, sugars and fats are processed and digested completely differently. Sugars are processed very quickly and are quite simple to digest. Fats, especially the long-chain fatty acids take time to break down, digest and contain much more biologic energy which the body utilises over a longer period of time. You can imagine the confusion your gut experiences when fish is eaten with sweet potato or broccoli…
Fats are broken down into carbon dioxide and water and are a great source of hydration for the body. To think about this practically, imagine you are a desert snake in Alice Springs, right in the centre of Australia. You’re slithering along during summertime soaking up the warm ultraviolet and infrared light from the sun. But you’re getting thirsty. It hasn’t rained for weeks and you don’t’ know how you will survive the rest of the week with temperatures reaching 48 degrees Celsius or 120 degrees Fahrenheit during the middle of the day. You spot a Plains Mouse sitting underneath a saltbush. As you approach it, the moderately sized stocky rodent scurries to the next bush chasing some large ants. You sneak up on it and lunge with your mouth open. As you slowly swallow the mouse, your body begins to slowly digest the mouse’s fat and blood. This will allow you to survive another week without water even though you haven’t drunk a thing.
When I buy my meat, I search for the fattiest cut of a completely grass fed and finished animal who was loved and treated with care and kindness. Sure, I pay a little more, but a good friend once told me “you pay now, or you pay later, but you always pay.”
From chemical treatments to fumigation and now radiation. How altered do we want our food to be before we eat it?
Irradiation of Fruit and Vegetables. Soon it may be fish and other animal products if we continue to support this type of industrial food destruction.
Irradiation at a dose of 1 kGy is being used to destroy any living aspect of your fruit and vegetables… I mean… to get rid of harmful bacteria and insects. kGy = Kilogray’s which is the international unit used for measuring ionising radiation defined as the absorption of one joule of radiation energy per kilogram of matter. For those interested, 1 kGy = 0.1 RAD’s.
Water is the main recipient of radiations effects. When exposed to ionising and non-ionising radiation, water’s chemistry can change. Fruit and vegetables are mostly water, plants and animals are mostly water, our brains and blood are mostly water, our planet is mostly water and oxygen and hydrogen make up ~76% of everything on earth. Irradiation of water has gigantic implications for all of life on earth. Just see this video (https://www.brighteon.com/15397aee-f1ee-4c7b-94fe-691f77f4e8d9).
Radiation is also a general term encompassing the entire electromagnetic spectrum. Life has adapted to the water and radiation in its environment. When the water or irradiation of the environment changes, so does the life exposed to it.
The radiation environment on earth has altered greatly in the past 150 years beginning with the invention of radar. Since then radiofrequency radiation, microwaves, the electric power grid, satellites, airplanes, artificial lighting, wireless communication, devices like cell phones, television, wireless computing, 2G, 3G, 4G, 5G and beyond, gaming consuls, Bluetooth, smart watches, wireless health technology, medical diagnostic machines, ‘smart diapers’, electric cars and so on. The inundation of this invisible man-made radiation compiles into an onslaught for our biology attempting to rapidly adapt to your new more toxic environment. Given our chosen irradiation of our planet and all living things on it, you would think some adverse radiation effects would be observed. Most modern diseases are brought on by or made worse by exposure to these man-made sources of radiation. This is down to one simple reason. As Andrew Marino showed us in his book ‘Going Somewhere’, non-native electromagnetic radiation induces a stress response in humans. If this goes on for long enough or is at a high enough power, serious and shocking illnesses can occur. Here are two examples of how we are further irradiating, not just humans, but our food too.
1. I graduated from The University of Melbourne back in 2014. One of my fellow alumni who became a researcher has developed a dangerous solution to weeds. It’s a wireless weed killer frequency emitting device which sends out pulsed radio frequency radiation killing weeds and supposedly leaving the crops alive. Our ecology is vastly intelligent. It’s had more years than we would like to fathom to develop a super intelligent highly robust system of order controlled by mother nature. When a particular nutrient deficiency, weak crop, infestation of disease or something else is present, weeds can show up. They can be picked, irradiated, or destroyed but will continue to come back if the underlying issue is not resolved. This can sometimes easily be solved by using regenerative farming practices and cultivating high quality soil. Another method is called Korean natural farming where microbes, bacteria and enzymes are collected from good quality soil and transplanted into other soil to regenerate the land. But humans are inherently lazy, and companies can make money of us remaining lazy, in turn meaning we have to work harder to pay for ourselves to remain lazy. So, this solution proposed is saying ‘Let’s not ask why the weeds are there in the first place, because the answer is not cost effective to figure out, and instead irradiate your crops and kill the weeds.’ Does this sound somewhat similar to our current pharmaceutical/medical/health care system?...
Cite: https://pursuit.unimelb.edu.au/articles/zap-and-the-weeds-are-gone
2. "There are now at least 15 countries trading in irradiated produce (according to the USDA). Over 40,000 tonnes of irradiated fresh produce are now being traded internationally." The USDA is also trying to remove the labelling disclosure for irradiating food. Country of origin labelling is also strongly being resisted. Soon we will likely not know where our industrial system food is coming from…
Australia is now set to irradiate all its fruit and vegetables sold instead of just 25 that it currently irradiates. "Five countries have negotiated access to Australia for irradiated fruits. Vietnam (mango, lychee) and India (mango) have begun exporting irradiated fruit to Australia."
Fortunately, "the mandatory labelling of irradiated fruit and vegetables provides consumers with choice when it comes to purchasing or not purchasing irradiated fruit and vegetables” for now…
Given cost saving to the industry and perceived 'non-harmful' effects of irradiation to our fresh food, it's likely that this method of nutrient destruction... I mean... food sanitisation will be globally adopted... except for all the countries which are aware of the harms of radiation like some in Europe.
All the more reason to know your farmer and buy local and organic. If you don't have a relationship with your farmer, sellers at your farmers market or a local organic grocery/health food store selling fresh and wild produce, it's time to do so.
Cite: https://www.foodstandards.gov.au/code/applications/Pages/A1193.aspx
A note about the Hadza People in Tanzania, Africa:
The Hadza people live a very natural lifestyle. They have no root canals, no wisdom teeth extraction, no surgery or pharmaceuticals and live a wild long life. The chief of the Hadza people was interviewed and he and his friends had no idea what ‘suicide’ or ‘depression’ were. They had never fathomed the concept of ending one’s own life or being depressed. They also are a demonstration of how you can be healthy and happy if you eat seasonally and locally sourced food. They live most of their lives outdoors under the power of sunlight. The men mostly hunt often with long periods of silence and the women gather and converse. Not because they are forced to, but because it is a way of everyone doing what they feel they want to do. The women are free to hunt and the men are free to gather, and they do, but it is certainly not the norm.
When the Hadza men are on a hunting expedition, they walk right past fruit trees and vegetables to get their meat. Meat is the main prize and they cherish every meal of meat they get. The Hadza chief and his tribe found it very puzzling that people would give up meat, when it means so much to them to consume it. Western relief efforts are trying to give them refined flour products, in an effort to assist, but they are in fact damaging their perfectly balanced way of life.
We have a lot to learn from these native people. They exemplify the principles of Foundational Health spot on. Our modern life is killing us faster now than ever before. We can choose the best of both worlds and be modern wild humans. Welcome to health empowerment!
Key nutrition tips:
1. Choose wild, organic, biodynamic, grass fed and know where your food is coming from.
2. Learn how to cook and start cooking more for yourself and family. This way you know the type of stove/oven it is cooked on/in, the material of the utensils and pan it is cooked with, the oils it’s cooked in and the sanitary conditions of the cooking area. You will also clearly know what food you are eating and what is in your food.
3. Start growing food in your yard or raising small animals if you have space. Become as self sufficient as possible. Herbs are an essential as well as lemon trees.
4. Avoid buying packaged food with labels containing multiple ingredients. Just because it has a label there are many ingredients not required to be on labels which are toxic.
5. Check out the directory on our website to find healthy local food near you. https://www.itsnowyou.com/directory-of-foundational-health
6. Add more healthy fats into your diet because it’s likely you are not having enough.
7. Eating by nature’s recipe book will keep you healthy and well.
Citations and References:
How MSG and Artificial sweeteners destroy neurons in your gut-brain axis
Korean Natural Farming Practice
Weston A Price Ancestral Eating
Antifreeze in your ice cream
The Hadza Lifestyle and Diet
https://youtu.be/AIE7wWEUVlM
Irradiation of our food
Regenerative Farming
Glyphosate and Gluten
The Ketogenic Diet
The Fourth Phase of Water
Dr. Douglas C Wallace
MSG Toxicity