All the work I've done around diet and nutrition keeps evolving. Recently I have discovered the book Deep Nutrition: Why Your Genes Need Traditional Food by Catherine Shanahan, MD. It has many of the same messages as Body Ecology and others with some variations and it is helpful to have a more scientific explanations. My major "take-aways" from the book follow:
-Public Health enemy #1 is processed ("cheap, toxic") vegetables oils such canola oil, safflower oil, soy oil, cottonseed oil, corn oil, grapeseed oil, non-butter spreads (e.g. margarine). (Deep Nutrition p. 47, 132-133, 179)
-Nature doesn't make bad fats. Good fats include: Olive oil, peanut oil, butter, macadamia oil, coconut oil, lard, tallow, palm oil, or any artisanal unrefined oil (Deep Nutrition p. 131-133).
-Public health enemy # 2 - sugars, and it's even best to avoid non-nutritive sweeteners such as Stevia.
-Eat traditional, nutrient dense foods. Such foods can be found in cultures around the world and should include things such as bone in roasts, broths, and recipes made with organ meats.
The changes I've made based on this book have significantly increased the variety and types of food I can tolerate. I can now tolerate raw milk -- apparently the enzymes that make milk more digestible are destroyed by the pasteurization process. Of course there is some risk involved in consuming milk that has not been pasteurized. Though it was consumed this way for thousands of years, this risk is something to consider. I can also tolerate sprouted bread and sour dough bread. However I do limit bread significantly due to the sugars.
Human Diet Recipes:
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