Raw Versus Cooked Foods

Date June 8, 2020.

Ancestral Supplements.  

Wise Traditions with Hilda.  

11 Principles of Traditional Diets.  

#4 In all the traditional cultures, some of the animal foods were eaten raw.  

• Foods typically eaten raw and those typically cooked
• The science that explains why traditional cultures ate raw foods
• Benefits of vitamin B 6 (found in raw animal products)
• Why it’s important to eat both raw and cooked foods
• Raw food vegetables and grains can strain the body
• Cooking is good, even if it destroys some enzymes
• Fermented foods are considered “super” raw foods
• how raw, cooked, and fermented foods can complement each other in your diet
• Get started eating raw
• Prepare raw food in such a way as to avoid parasites or sickness
• Sally recommends avoiding raw egg whites: allergies.
• Raw foods enjoyed in Japan and Iran, Italy, France, and the Middle East
• Raw oysters are a “powerhouse” of nutrients
• B vitamins, particularly A and B, help combat fatigue, anxiety, & brain fog
• Sally’s favorite raw meat recipe for an instant energy boost, is tar-tar, raw egg yoke, and onion. 
• We can better access the protein from meat that is cooked
• People with the thickest skulls ate the most seafood
• Selenium in seafood protects us against mercury toxicity
• Kale is indigestible unless it’s cooked (smoothie alert!)
• how often we should include raw animal foods in the diet
• why we should avoid some popular raw foods, like pressed juices and grains

Paleo v. Weston A. Price Diet

Fascinating interview. Sally Fallon Morrell explains that if you take a lot of Vitamin D (presumably D3) supplements that it depletes your Vitamin A stores. You want your Vitamin A, so don't over do it with Vitamin D3.

A lot of exercise will deplete Vitamin A.  Lean meats, Vitamin D supplements, lots of exercise, and no sources of Vitamin A in the diet.  If you take a lot of A it will deplete Vitamin D.

Loren Cardain? 

Lean meats deplete Vitamin A.

The last thing that ancient people would eat was lean meat.  They wanted the older animals--buffalo or caribou--for the build-up of fat along the spine.  These older animals would produce about 80 lbs of fat. The first thing they would do is eat the fatty organs--the brain, the liver, the tongue, and marrow, which is 90% fat.  

Lean meats were storage foods, like jerky.  Fat was poured into a bag to saturate the lean meats.

People on paleo are getting some gout because they need fats.  

Natural sources of Vitamin D?  Fats, organ meats, blood, egg yolks, fish live oils (A & D in balance). This is  Too much D without the A and K can lead to calcification of the arteries and heart disease.  

Fish oils are bad because they can go rancid easily.  Lots of polyunsaturated.  They are boiled at 230° for hours.  

Vitamin A, DHA, and EPA will be protected.  The liver is used to ferment inside the shark's stomach.  The oil from the liver of the fish is prized for its fertility capability.  Fermentation allows you to get the oil out of the cells without chemicals or without heat.

Anti-liver campaign for 40 or 60 years.  WWII pregnant women were encouraged to eat liver. Vitamin content in organ meats is 10 to 1000 times that which you'd find in muscle meats.

The best organ meats are poultry because of the nice balance of A, D, & K. Most nutritious parts of the animal.  The best are chicken, duck, goose, and turkey liver because of the nice balance of A, D, & K.  

Vitamin K, natto, soy food from Japan.

Natto

Goose liver, duck liver, and emu oil are high in vitamin K.  Hard cheese is a good source of K.  Cheese is a wonderful food for Westerners.  

Grains?  Prepare them with a fermentation process and the vitamin content goes way up.

African diet is low in protein.  But high in A, D, & K.  Lots of fermented beverages.  Really sour beverages.  Because they're fermented--a great source of K and B.  Grains are best when fermented. Eat them fermented.

Can't let the wisdom of ancient cultures die.  Human beings have eaten everything.  Throughout the world.  We like to say

Dairy--raw, full fat, pastured.  

Fermenting grains.  Oatmeal.  The night before put oatmeal in warm water with something acidic--a tablespoon of lemon, or vinegar, and leave it on the counter overnight.  Next day, cook it with salt and that oatmeal will give you a lot of energy. [PS, as of this edit (5/31/2024) I no longer eat any grains.]  Once the grains are soaked you will not have any allergic reaction to them.

Genuine sourdough, not sourdough that just adds vinegar to make it sour.  Genuine sourdough means no allergic reactions.  

Make your own bone broth.  Every culture made use of the bones--broth or ground it up.  The glycine balances the myethene in meat.  It makes it easier to deal with stress and creates mental balance.  Great for the gut to heal.  Save up bones or buy them.  Put them in the slow cooker, a splash of vinegar, and that's it.  Sauces and gravies.  Bone-based sauces make food taste delicious.  

Unrefined salt is preferred.  Even table salt is okay.  Make sure you get 1.5 tablespoons of salt.  

Carbohydrates?  A small amount is fine.  May need them for thyroid health. 

Paleo has very little calcium from plant foods.  She needed braces.  Her parents grew up on cod liver oil.  

Bone brother builds cartilage and collagen framework.  

Sally Fallon Challenges The Zone Diet

by Sally Fallon

Sears’ first book, The Zone, promises us that everything will be just wonderful in our lives if simply learn to keep a strict balance of protein, carbohydrates and fat in our meals. The lipid hypothesis was wrong, he says and fat is OK–but then comes the bad news.

We’re not supposed to eat saturated fat, or fats containing arachidonic acid–which eliminates delicious and nutritious foods like butter, whole cheeses, egg yolks, meat fat and organ meats–leaving the Zone diet eerily similar to the American Heart Associations “prudent diet” of lean meat, low-fat concoctions and vegetable oils. The only real difference is that Sears has replaced corn oil with olive oil.

Mastering the Zone offers a range of recipes that allow you to enter the hallowed circle of macronutrient balance–but a quick perusal reveals that there is even less fat–or rather oil–in the Zone recipes than can be found in many “heart healthy” recipes books endorsed by the AHA. Dinner entree recipes call for only 2 2/3 teaspoons of olive oil and that’s for two people!

Skim milk cheeses, low fat yogurt, egg whites (but not the yolks), soybean imitation products, and protein powders feature large in Mastering the Zone as aids on the road to Nirvana.

If you have trouble figuring out the exact proportions of fat, protein and carbohydrates you need to get yourself into Zone heaven, you can order specially-balanced Zone bars by calling a toll free number. Principal ingredients include fructose syrup, soy protein isolate, honey, calcium caseinate (Elmer’s glue), corn syrup and sugar.