The time for self-preservation is over. My chances of death from “overdoing it” are extremely low. I may get really fucking sick and have to spend a week in the hospital, but at least I probably won’t die. There aren’t any guarantees, but I’m convinced I’m invincible.
I don’t know what the hell I did over the past two days, if anything, that destroyed my legs and my back, or if the spasms at night are just that bad. I’m walking like a rusty tin man. Parts that should bend, do so only with an extreme amount of pain. I haven’t even started my to-do list yet, minus 10 piles of smelly manclothes that I started cycling through the washer a few hours ago.
I assume I caught a bug. Another one. It hurts to move, it hurts to swallow. Immunosuppressants are awesome. I’m a petri dish of communicable illness. Laaaaaaaaame.
Enough complaining, I’ve got a new book! “Eat Real Food or Else…”
I’m completely smitten. It has the current science on nutrition, which mostly happens to be the complete opposite of what the USDA and FDA tells us is healthy. The push to consume only low-fat dairy is dumb. The push to eat whole grains is dumb. Low calorie diets are beyond dumb. Agriculture is relatively new in our timeline and we’re eating in a way we haven’t genetically evolved to. Meat, fats, and vegetation. That’s what was around, so that’s what we ate. Grains, and pseudo-grains and to a lesser extent, beans, weren’t readily available to early humans. I’m not saying they’re completely without health benefits (I love my beans), but they’re also full of anti-nutrients. This is why fermented soy and legumes are much easier to digest, and healthier by extension, than they would be otherwise. The process of sprouting also breaks down the lectins/phytic acids and more of the nutrients become available during digestion.
It’s a lot of complicated shit that the average person doesn’t want to or have time to think about. The thing that really turned me onto this book, is that Ms. Nguyen admits that science is always changing, so some of what’s in the book may not be valid 10 years from now, but overall it emphasizes that a lower carbohydrate, moderate protein diet is beneficial to just about everyone, and not just certain populations.
A plate should be 75% vegetable/plant based, 25% protein, and copious amounts of various fat sources should be added to each meal. Yes, even saturated animal fats (lard, butter, bacon grease, etc) are healthful as long as they’re balanced with fats from vegetable sources like coconut, avocado and olive. The key is that insulin dysregulation often seen in moderately high sugar and carbohydrate diets is what contributes to cardiovascular disease and insulin resistance (which can progress to diabetes and severe hormone imbalances). When we’re talking about people with certain diseases (I’m lookin’ at you IBD), it gets a little more complicated. About the only “vegetables” I can eat are sweet potatos and the only fruits, Avocados and summer/winter squash. With that being said, I do much better, especially my kidneys, when I limit grains and carbs.
To be honest, this cookbook isn’t really for me. I’m already well versed in the information the book contains. I intend to share it with family members with the hope that it’ll give them a little more easily digestible “science” (so to speak) to add to what is definitely an emotional thing for them – food and eating. It’s not about perfection, it’s about balance.