INTRODUCTION TO THE PALEOLITHIC DIET

There are races of people who are all slim, who are stronger and faster than us. Arthritis, diabetes, hypertension, heart disease, stroke, depression, schizophrenia and cancer are absolute rarities for them. These people are the last 84 tribes of hunter-gatherers in the world. They share a secret that is over 2 million years old. Their secret is their diet- a diet that has changed little from that of the first humans 2 million years ago, and their predecessors up to 7 million years ago. Theirs is the diet that man evolved on, the diet that is coded for in our genes. It has some major differences to the diet of "civilization".
The diet is usually referred to as the "Paleolithic Diet" referring to the Paleolithic or Stone Age era. All major dietary components are covered- (i.e. vitamins, fats, protein, fats, carbohydrates, antioxidants and phytosterols etc). This is for the simple reason that it is the only diet that is coded for in our genes- it contains only those foods that were "on the table" during our long evolution, and discards those which were not.
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The essentials of the Paleolithic Diet are:
Eat none of the following: • Grains- including bread, pasta, noodles • Beans- including string beans, kidney beans, lentils, peanuts, snow-peas and peas • Potatoes
Grains, Beans and Potatoes (GBP) are all toxic when raw- there is no doubt about this- it is a fact that no competent source would dispute- they can be extremely dangerous and it is important never to eat them raw or undercooked. These toxins include enzyme blockers, lectins and other types. • Cooking destroys most but not all of the toxins. Insufficient cooking can lead to sickness such as acute gastroenteritis. • They are all rich sources of carbohydrate, and once cooked this is often rapidly digestible-giving a high glycemic index (sugar spike). • They are extremely poor sources of vitamins (particularly vitamins A, B-group, folic acid and C), minerals, antioxidants and phytosterols
Dairy products Dairy products are interesting as they combine a variety of components- some of which our genes were ready for and some not. Whilst cow’s milk is ideal for calves, there are several very important differences between it and human milk. For example, the brain of a calf is only a tiny fraction of its body weight whereas humans have very big brains. Not surprisingly, cow’s milk is low in critical nutrients for brain development, particularly omega 3 fats. – Long life milk is put through a process of pasteurization, (a process that exposes raw milk to high temperatures for a short duration to destroy pathogens.) Unfortunately, it also destroys many of the desirable nutrients and microorganisms that give milk its health promoting benefits. In particular, pasteurization destroys enzymes that contribute to immunity as well as the digestive enzymes needed to digest and assimilate milk’s nutrients. One of the enzymes inactivated by pasteurization is lactase which breaks down the milk sugar lactose. The destruction of this enzyme is an important factor in the high prevalence of lactose intolerance. Pasteurization also destroys a significant amount of the vitamin content in milk including vitamins C, B6, and B12, and it alters the chemical state and absorption of calcium and other minerals.
- Modern research associates pasteurized milk with a number of allergies and illnesses including asthma, bronchitis, eczema, rheumatoid arthritis, musculosk eletal pain, multiple sclerosis, Lou Gherig’s disease, and even antisocial and aggressive behavior.
- Caffeine, additives, colorings, preservative pesticide etc. (I think it obvious why)
•Sugar The list of negative effects sugar play on the body is endless, not only is sugar nutrient deficient, but it also acts as an anti-nutrient; inhibiting and draining nutrients from the body. Sugar is the leading cause of diabetes, weight gain, tooth decay, cardiovascular disease, osteoporosis, immune dysfunction and mood swings.
•Salt High amounts of sodium may contribute to the development of high blood pressure in certain people. High blood pressure may then lead to heart disease, kidney disease or stroke.

How Does Sodium Contribute to High Blood Pressure? In a complex way, increased salt intake causes more fluid to be retained in the blood vessels. This increased volume of blood requires the heart to work harder to pump blood to all the tissues in the body. Increasing the blood’s volume within the enclosure of the circulatory system is one way that salt increases blood pressure. Salt may also help elevate blood pressure through the action of the arterioles. Arterioles are blood vessels that dilate and constrict to regulate blood pressure and blood flow. By contracting under the influence of sodium, arterioles effectively increase the resistance to blood movement and lessen the volume of blood that is returned to the heart. This action also increases blood pressure.

Eat the following: • Meat, chicken and fish •Eggs •Fruit • Vegetables (especially root vegetables, but definitely not including potatoes or sweet potatoes) • Nuts, eg. walnuts, brazil nuts, macadamia, almond. Do not eat peanuts (a bean) or cashews (a family of their own) • Berries- strawberries, blueberries, raspberries etc.

Sounds like my diet.