Paleo is so easy. Just eat real food.
Except…it’s often much harder than it seems.
Giving up foods is not easy to begin with, and then what happens if eating the way that you’re “supposed” to doesn’t actually work? What if you still can’t lose weight, solve digestive issues, or feel better?
Fortunately, there are people who’ve been through this journey before you. Alison Golden is one of them. And she’s picked up a lot of wisdom along the way.
This book is Alison’s gift to anyone who is struggling with some aspect or another of living a healthy Paleo life. Whether you’re just starting out, getting back in the saddle, or really trying to perfect your Paleo life, the purpose of this book is to make everything a little bit easier for you.
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I’m pretty sure people have been constipated as long as…well, forever.
Which is why I want to let you in on a little secret…
There are no secret solutions to constipation.
Only proven tactics that actually work.
With constipation, there are a lot of possible causes, from Small Intestinal Bacterial Overgrowth to insufficient bile production.
No matter what, don’t take this issue lightly. Constipation can be very serious, and if it gets particularly bad (usually more than a few days), then taking laxatives or seeing a doctor is probably best.
However, if it’s not yet at that point, then let’s stick with the theme…
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I always thought gelatin was some bad substance since I only knew it from pre-packaged jello. I therefore attributed it to some artificial oddity. But, it’s actually completely derived from animal products!
In fact, gelatin is typically made from items such as beef or pig skin and bones, which all contain high levels of collagen.
Gelatin is, however, often found in jello products along with artificial colorings and fake flavors, and those should definitely be avoided on any kind of diet!
Like lasagna? Missing pasta and cheese? No worries! There are myriad ways to make non-dairy, non-gluten, pro-vegetarian and/or meaty lasagna that is still delicious and above all, Paleo-friendly! We’ve scoured the internet for some of the best Paleo lasagna recipes out there. Here’s our definitive list.
When I was a kid, there were 2 things I loved drinking.
Chocolate Milk and Milkshakes.
Heck, if I weren’t so concerned about my health and body, I’d probably get half my calories from those 2 beverages.
So if you’re wondering why I love talking about milk, there you go.
Recently, in an issue of Nature, Andrew Curry wrote this article:
Archaeology: The Milk Revolution
Mr. Curry brings a number of fascinating historical facts and myths of interest in relation to dairy.
But here’s the most important…
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I’m going to write a longer article on GMOs very soon.
And it’s going to be extremely unpopular. Everyone loves to hate GMOs.
However, despite over 30 years of research into GMOs (mostly not funded by the industry), nearly 100% of the science has proven that GMOs are safe.
Now…you can’t actually prove that anything is safe. You could test it a billion times, and the time after that might be the one case where it’s really dangerous.
But still…30 years is 30 years.
I don’t actually care if anybody is worried about GMOs.
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Agave nectar, a golden-colored liquid used for sweetening foods, is sweeter than pure table sugar.
Named after the Greek word for “noble,” the agave plant and its nectar may sound to some like a natural-based alternative to sugar.
However, a closer look shows that while it might offer some minor health benefits, it also has some undesirable characteristics that can defeat some of the key goals of a Paleo diet.
The scoop on agave nectar is that it’s gluten free and low glycemic, in comparison to other sweeteners. That’s often thought of as a good thing for those seeking the low insulin response that Paleo foods should bring.
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Scientists never seem to get tired of trying to figure out if meat (particularly of the red variety) is bad for humans.
And I never seem to get tired of making fun of them…
Here’s a paper where they tried again, this time with even more interesting results:
Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies
This is a pooled analysis of a few different studies, along with United Nations data. What the researchers did is analyze mortality, cancer, and heart disease risk among almost 300,000 Asian men and women, and they tried to find correlations with meat intake.
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Most people either love or hate fermented foods.
You know that particular smell that yogurt, kefir, or – heaven forbid – natto have?
Yeah, I can’t stand that smell, or the accompanying taste.
Oddly, though I like a few fermented foods.
I could eat Kimchi with everything.
There’s nothing quite like the pungent, spicy-sour, garlicky kick when kimchi, a Korean dietary staple, hits your mouth.
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Raisins are grapes that are often sun-dried or dehydrated.
They are naturally high in sugars (33.8% fructose and 31.2% glucose according to Dr. Cordain’s data), and so they usually don’t have extra sugar added to them (like some other dried fruits).
Raisins are a natural food without additives or added sugar, and they do have high amounts of some vitamins and minerals (like thiamin, B6, potassium, copper, and manganese).
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As of today, around 1 in 5 American children have some sort of respiratory allergy (like Hay Fever), and around 1 in 10 have Asthma.
That’s somewhere between a 200% and 300% increase just during the end of the 20th century.
But it’s not happening everywhere…
The following article is a fascinating dive into the allergy epidemic that’s been occurring for the past half-century.
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Salmon is a true nutritional catch. (Pardon the pun.)
And this might sound a bit crazy, but I sometimes forget just how delicious it is.
Louise and I love to get some fresh salmon and wrap it in aluminum foil with olive oil and fresh rosemary, then bake it for a bit. So good.
But you probably already know how delicious it can be. I want to give you more reasons that it’s worth the price tag…
1. It’s an omega-3 superstar. Salmon has an unusually high omega-3 fatty acid content and it’s one of the food’s biggest health benefits.
A 4-ounce piece, whether baked or broiled, probably contains at least 2 grams of disease-preventing omega-3 fats. This is more omega-3 intake than the average U.S. adult consumes from all food over several days’ time.
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You might at first glance think that peanuts are like other nuts and are therefore Paleo.
However, peanuts are not nuts…
Peanuts are legumes (just like beans).
They are definitely NOT nuts!
This means that they contain many of the problematic substances that other legumes contain (hence why beans are not recommended in Paleo either).
For a really in-depth treatment of why legumes are so problematic for us, check out this article on Legumes.
I’ve kicked the vegetable oil horse more times than I care to count.
But I came across a study that’s both informative and also sad.
Here’s an article on the study:
Some ‘Healthy’ Vegetable Oils May Actually Increase Risk of Heart Disease
There are 3 reasons that I talk about vegetable oils so often:
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I love this question, mostly because it rarely gets asked as a question. I usually just hear people claiming that meat is terrible for us because it rots in our stomachs.
Unfortunately (or fortunately), this statement is not just untrue, it’s actually the opposite of what really happens.
Let’s start with first identifying what it means to “rot.”
Most people think rotting is simply the act of food “going bad,” such as when it starts smelling bad and might make you sick if you eat it. But “rotting” actually means the process of being broken down by bacteria or fungi.
And this is more than just a technicality. When food in your refrigerator rots and starts smelling bad, it does so because of the byproducts that the bacteria produce when they decompose the food.
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