Foundational Nutrition

What to eat:

Base your diet on garden vegetables, especially greens, low glycemic fruits, healthy fats, sprouted grains, lean meats, raw whole dairy, nuts and seeds, little starch, and as little sugar as possible. Many have observed that keeping your grocery cart to the perimeter of the grocery store while avoiding the aisles is a great way to protect your health. Food is perishable. The stuff with long shelf life is all suspect. If you follow these simple guidelines you will benefit from nearly all that can be achieved through nutrition. Shop for foods that come from nature and are left in their most wholesome form.

When available purchase raw whole dairy, organic fruits and vegetables, and grass-fed meat.  A great way to purchase produce is to use the clean 15 and dirty dozen Ap provided by the Environmental Working Group.  Shop at local farmers markets whenever possible for the freshest in season and organic produce.  Raw dairy can be found at health food stores or through local dairy farmers.  Choose your local butcher for meats, remember you are what you eat ate!


What to avoid and why:                                               

Excessive consumption of high-glycemic carbohydrates is the primary culprit in nutritionally caused health problems. High glycemic carbohydrates are those that raise blood sugar too rapidly. They include white rice, non-sprouted bread with sugar added, candy, potatoes, sweets, sodas, and most processed carbohydrates. Processing can include bleaching, baking, grinding, and refining. Processing of carbohydrates greatly increases their glycemic index, a measure of their propensity to elevate blood sugar.

The problem with high-glycemic carbohydrates is that they give an inordinate insulin response. Insulin is an essential hormone for life, yet acute, chronic elevation of insulin leads to hyperinsulinism, which has been positively linked to obesity, elevated cholesterol levels, blood pressure, mood dysfunction and a Pandora’s box of disease and disability.