On Wed, Mar 30, 2011 at 9:50 AM, free2bmekeywest <dogdoright@aol.com> wrote:
The best source is Weston Price.
Even though religions have decided (an opinion) that fish isn't meat-fish is in fact meat the meat from a swimming animal. That is just a fact.
I think Price kept a nice open mind, and he was an experimenter. I think experimenting is a powerful force!
He was very much in favor of fish, and seaweed. He talked a lot about how the nutrients of the land are swept into the ocean, so eating ocean foods was a good way to get nutrients. He also talked about how seaweed was trekked up to the high mountains, so the folks there could avoid goiter.
Fish and ruminant animals are VERY different when it comes to nutrition. Fish protein, for example, has been shown to lower blood pressure. Fish fat is the kind that builds good brain tissue. Vit D is found in fish liver (and is probably the reason people could live so far north where there wasn't much sun) ... which is why Price recommended cod liver oil as a supplement.
Price did study populations before they adopted Western food. The ones he mentioned ate a fair bit of seafood (the Scots especially). Most of the people he wrote about also had a staple starch ... the Scots had oatmeal, the Swiss had rye. I do realize "carbs" have been demonized of late, and I do think many Americans have a hard time processing them for some reason, but I can't actually see that pattern in history. It's simply not true that the populations who eat the most starches ... even simple high-glycemic starches like white rice ... are the least healthy.
I mean, it's been shown that human beings can survive without them, sure, mainly because people eating very low carb (like the Inuit) learn to create sugars from proteins (which is also what carnivores do). But we can also create fats out of starches. Personally I think the whole "fat/carb/protein" ratio is overhyped, because human beings are good at swapping between fats and carbs, and we have only limited capacity to eat protein. It's probably more important to concentrate on WHICH fats or carbs or proteins are eaten. And for that I think your appestat might be the best source of information ... your body knows what it needs, at some level. And what it needs might change during different times of your life, or even day to day.
Since I've been doing Fast-5, I've paid more attention to what I actually WANT to eat, since I only get one crack at a meal, really. And a lot of foods I used to eat don't make the grade. And I've gotten picky even about the source of the food. Home-grown collards have become one of my favorite greens, but the storebought ones don't taste good any more. And none of the family will eat storebought eggs. Or most candy or chocolate.
In those healthy societies, you see a lot more pickiness about what to eat too. At the Asian stores, the vegies are generally superb, and you have these ladies who are just ferocious shoppers, being VERY picky about vegies and everything else. My Grandma was like that too, coming from the old country. They don't just shove everything into their mouth because it was on TV.
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