I do think the most astonishing thing about my Way of Eating, to most people, is the categories of food I don't eat any more.
Ever.
Part of this is a misconception about what these categories are. "Wheat" is only one word... but it encompasses a huge percentage of what most people eat on a daily basis.
I think back to my three squares of the past; toast and cereal for breakfast, sandwich for lunch, and something with noodles or pasta followed by pastry.
Yes, when you take out wheat, what is left?
It's something I now call "food."
Meat and vegetables and diary and nuts and fruits; these are my new basics. No longer merely standing around in ornamental and condimental states, these "foods" are my new foundation.
When we flip the lens of our perception to take out all grains, what is left seems too small to sustain life. It is akin to a magic wand being waved over our bedroom, removing all the cotton cloth. We are left with scraps of elastic, most of a linen suit, and that polyester shirt we kept because it doesn't need ironing.
But that is not so. What is left has actual nutrients our bodies can use. Grains actually have a lot of phytates, which are nutrient-blocking substances. All those B vitamins in grains? They do us no good if we can't use them. Likewise the protein; we have to eat more of the grains to get the same levels of usable protein.
This leads to the "health" recommendations of soaking and cooking grains; this ancient processing methods help remove the phytates which block absorption of nutrients.
This is one of the keys to low carb living; we actually eat less. Because our food is more nutritious.
Ever.
Part of this is a misconception about what these categories are. "Wheat" is only one word... but it encompasses a huge percentage of what most people eat on a daily basis.
 |
| Poison is a category. |
Yes, when you take out wheat, what is left?
It's something I now call "food."
Meat and vegetables and diary and nuts and fruits; these are my new basics. No longer merely standing around in ornamental and condimental states, these "foods" are my new foundation.
When we flip the lens of our perception to take out all grains, what is left seems too small to sustain life. It is akin to a magic wand being waved over our bedroom, removing all the cotton cloth. We are left with scraps of elastic, most of a linen suit, and that polyester shirt we kept because it doesn't need ironing.
But that is not so. What is left has actual nutrients our bodies can use. Grains actually have a lot of phytates, which are nutrient-blocking substances. All those B vitamins in grains? They do us no good if we can't use them. Likewise the protein; we have to eat more of the grains to get the same levels of usable protein.
This leads to the "health" recommendations of soaking and cooking grains; this ancient processing methods help remove the phytates which block absorption of nutrients.
This is one of the keys to low carb living; we actually eat less. Because our food is more nutritious.
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