How to Keep Feces Out of Your Bloodstream (or Lose 10 Pounds in 14 Days)

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Ruh-roh. (Photo: Toby Otter)

Following our Paleolithic ancestors, our Neolithic ancestors lost an average of six inches in height. Most people now have those last 5-10 pounds that seem impossible lose. The causes for both, surprisingly, may be the same.

Robb Wolf can explain. Robb, a former research biochemist, has functioned as a review editor for the Journal of Nutrition and Metabolism and is co-owner of NorCal Strength & Conditioning, one of the Men’s Health “top 30 gyms in America.” He’s also a former California State Powerlifting Champion with a competition 565 lb. squat, 345 lb. bench, 565 lb. deadlift…

I have known of Robb for several years, but I only met him through a friend a week ago. Several weeks earlier, that same friend had sent me a copy of Robb’s book, The Paleo Solution, which I ended up devouring in a few sittings. The chapters on digestion and improving digestion where particularly fascinating to me, and, for that reason, this post is a book excerpt. It details a particular problem and specific solutions. Enjoy.

Enter Robb Wolf.

A Common Problem

Below I describe several people who at first glance appear different, but in fact they all share a common problem. They had significant health issues with no apparent cause or solution and assumed they had no treatment options, as their doctors were stumped and could offer few solutions.

For you, this chapter may represent the “missing link” in your quest for improved performance and health.

Alex, Age Five

I first learned of Alex from my friend Kelly. She related a story of a little boy who was very sick, underweight, and suffering from constant digestive problems. If you like kids and other small, scurrying critters, Alex’s features and symptoms were literally heartbreaking. He had painfully skinny arms and legs, attached seemingly at random to a torso dominated by a prominently distended belly. At night Alex thrashed and turned in his bed, wracked by diffuse pain in his arms, legs and, especially, his belly. Alex had severe lethargy and a “failure to thrive.” His doctors ran extensive tests but found nothing conclusive. They recommended a bland diet of toast, rice puddings, and yogurt, but with no benefit to the little guy.

Kelly contacted me on behalf of the family and asked if I had any ideas that might help Alex. I made a few specific recommendations, which the parents enacted immediately. Within ten days, Alex’s perpetually distended belly was flat and normal. He gained six pounds in a little over two weeks and was noticeably more muscular in the arms and legs. His sleep shifted from the thrashing, restless bouts that left him listless and tired, to the sleep all kids should have: restful, unbroken, and filled with dreams. Alex’s energy improved to such a degree that the other kids and parents could hardly imagine he was the same kid. He was healthy and happy, all because of a simple adjustment he and his family made to his eating.

Sally, Age Sixty-One

Sally was referred to us by her family physician. Sally’s doctor had worked with her on a variety of issues: low thyroid, osteoporosis, gall bladder problems, depression, and high blood pressure. It was an impressive and ever-growing list of ailments that both Sally and her doctor attributed to “normal” aging. Her doc was pretty forward thinking, however, in that she recommended that Sally perform “weight bearing exercise” to help slow the progression of the osteoporosis and muscle wasting that been accelerating in the past four to five years.

When this recommendation brought Sally to us, she was a bit reluctant to get started with a strength-training program and was very reluctant to modify or change her nutrition. We were gentle but persistent.

Our recommendations focused on specific changes to her nutrition and lifestyle. Within two months Sally was off her thyroid medications, her gall bladder issues were gone, she was four pants sizes smaller, while her symptoms of depression had disappeared. After six months of training with us and following our nutrition recommendations, it was discovered that she was no longer osteoporotic.

Of all the improvements, Sally’s doctor was most impressed with the increased bone density. She asked Sally what she had modified to affect this change. When Sally told her doctor how she had changed her nutrition, her doctor pondered things for a moment, then said, “Well, it must be something else! Food can’t do all that.”

Jorge, Age Forty

Jorge started working with us primarily to lose weight. At five feet nine inches and 325 pounds, Jorge was heading down a path of significant illness stemming from type 2 diabetes and obesity. Compounding Jorge’s situation was a condition neither he nor his doctors could figure out. Nearly every time Jorge ate, he would break out in a rash and his tongue would swell. Like really swell. Jorge had to keep an epi-pen on his person at all times, similar to someone who has a severe allergy to bee stings or peanuts.

Jorge is a practicing attorney and several times a week he would dash out of the courtroom on a mad trip to the emergency room, where he would receive antihistamines to bring his tongue swelling under control. His doctors were (again) stumped. His blood work did not show a specific allergy, nor did he appear to have a full-blown autoimmune disease. Certain immune cells were obviously overactive, but in an atypical fashion that left the allergists and rheumatologists scratching their heads.

We recommended a nutritional change for Jorge, which he fought tooth and nail. God has never made a person more appropriate to be an argumentative lawyer! Part begging, part threatening, we finally won Jorge over and told him, “Just do this for a month. If it does not work, what have you lost? If it does work, what will you have gained?”

Jorge gave things a shot and his tongue swelling disappeared. Now a year later, Jorge is down to 255 pounds and making headway toward his goal of a lean, strong 225 pounds. Thankfully, Jorge now argues for us instead of against us! Not to beat up on the physicians too much, but when Jorge told his docs what he changed, they too did not believe the cause and effect staring them straight in the face.

So, What Did We Do?

It will come as a surprise for most people that the underlying cause of all the issues described above, in these very different people, was the same thing—a common component in nearly everyone’s diet. Gluten.

Gluten is a protein found in wheat, rye oats, and barley. Other grains such as corn and rice have similar, but less problematic proteins (we will talk about that later).

OK, calm down, I get it. Bread, pasta, and cookies are yummy. They are also likely killing you. The other sections of this book I’m willing to give you a “pass” on understanding the technical points. Most people kinda get the insulin/high-carb issue. People are slowly realizing there are “good fats.” So, I’ll not hold you responsible for that material. However, I insist you read this grain issue, ponder it, and then do what I recommend.

We are going to learn the whole story about gluten, grains, and their roles in disease. I’ll then give you quantifiable measures for determining how much healthier you are without them. Then it’s all up to you. If you want to be healthy, you will find some level of compliance that works for you.

We have all seen pictures or videos of smokers dying from lung cancer yet still smoking through tracheotomy holes in their throats. Amazing, right? How can people do that? Well, gluten consumption is on par with a pack-a-day smoking habit.

Like most things, we need to start at the beginning.

Grains Anatomy

When I say “grain,” I am talking about one of many domesticated grasses in the gramineae family. This includes staples such as wheat, rye, oats, barley, millet, rice, and sorghum. These plants are derivatives or descendants from wild grasses that have been managed and bred for 2,000–5,000 years. All grains have the following anatomy:

Bran:

The bran is the outer covering of a whole, unprocessed grain. It contains vitamins, minerals, and a host of proteins and antinutrients designed to prevent the predation, or eating, of the grain. When you see brown rice, the bran is the flakey outer covering of the rice.

Endosperm:

The endosperm is mainly starch with a bit of protein. This is the energy supply of a growing grain embryo. When you see white rice, this is the endosperm with bran and germ removed.

Germ:

The germ is the actual reproductive portion of the grain. This is where the embryo resides.

In the wild, the cereal grain is distributed by the wind, and when conditions are right, the germ (embryo) begins the process of growth using the endosperm for energy. It may come as a surprise, but plants are not benign, altruistic organisms just waiting to send their next generation of young into our mouths in the form of sushi rice or French bread. Grains, like all critters on this planet, face the challenge of surviving long enough to reproduce. This is particularly problematic for grains in that their most nutrient-dense portion (the part we eat) happens to be the reproductive structure.

Sidebar: Oats, Quinoa, and False Friends

Hey Robb, I appreciate your concern, but my dietician told me Oats are gluten-free, so no need to worry about my morning bowl of oatmeal? Yep, I love oatmeal too, but it contains similar proteins to gluten. Cereal grains tend to have proteins that are high in the amino acid proline. These prolamines (proline rich proteins) are tough to digest, and thus remain intact despite the best efforts of the digestive process to break them down. The result is gut irritation, increased systemic inflammation, and the potential for autoimmune disease.

Corn has a similar prolamine called zein. Now you can heed or disregard this information as you please, but grains are a significant problem for most people. Upon removal of these grains, you will notice that you feel better. With reintroduction of grains…well, you feel worse. Keep in mind this inflammation is also a factor in losing weight and looking good, so don’t dismiss this if your primary goal is a tight tush. What I’m asking you to do is take 30 days and eat more fruits and veggies instead of the grains. See how you do. Not so hard, right? And just to head you off at the pass, let’s tackle two other grain related topics: “Whole grains” and Quinoa.

When we factor in their anti-nutrient properties, and potential to wreck havoc on our GI tract, grains are not a sound decision for health or longevity. For the purposes of our discussion, consider dairy and legumes in the same category.

[Note from Tim: Many of you know that I consume some legumes and beans. Normal cooking will reduce anti-nutrients in both, but, when possible, I also soak them overnight beforehand in water with a tablespoon of baking soda. Soaking for 24 hours at room temperature has been shown to remove 66% of the trypsin (protease) inhibitor activity in mung bean, 93% in lentil (this is what I eat most often), 59% in chickpea, and 100% in broad bean. Remember also to distinguish “in vitro” (e.g. red blood cells in a petri dish) vs. “in vivo” (e.g. after normal digestion) studies.]

Quinoa pops up frequently and the refrain goes like this, “Robb! Have you tried this stuff Quinoa (the pronunciation varies depending on how big a hippy you are). It’s NOT a grain! It’s fine, right?”

Well, you’ve likely heard the expression, “If it looks like a duck and quacks like a duck…” Quinoa is botanically not a grain, but because it has evolved in a similar biological niche, Quinoa has similar properties to grains, including chemical defense systems that irritate the gut. In the case of Quinoa, it contains soap-like molecules called saponins. Unlike gluten, which attaches to a carrier molecule in the intestines, saponins simply punch holes in the membranes of the microvilli cells. Yes, that’s bad. Saponins are so irritating to the immune system that they are used in vaccine research to help the body mount a powerful immune response. The bottom line is if you think grains or grain-like items like Quinoa are healthy or benign, you are not considering the full picture.

One for Me and One for You

Some plants, like blueberries or similar fruits, have evolved a strategy of “give a little to get a little.” Critters (us included) eat these fruits, then pass the seeds in a convenient, warm fertilized package that all but guarantees the next generation. Sewage systems aside, this is a reasonable trade off. The critter that eats the blueberries gets a little nutrition in exchange for spreading the blueberry seeds for subsequent generations of blueberries.

Other plants take a different approach and try to dissuade all predation by shrouding themselves in nasty substances that are either irritants or outright poisons. Consider poison oak or poison ivy. These plants have developed chemical warfare capabilities and use oils that have a tendency to work their way through the skin of animals that come in contact with the leaves. This oil sets off an alarm that irritates the immune system. Lymphocytes and other white blood cells attack the oil and in the process release pro-inflammatory chemicals that lead to a rash. Keep this idea in mind as we talk about grains, as it will help you to wrap your mind around what is happening when we eat this “staple” food.

If we compare grains to the strategies listed above, “give a little, get a little,” like the blueberry, or “bugger off,” like the poison oak, we see that grains are much more like poison oak. If a critter eats a grain, that’s it for the grain. That does not mean that the grain goes down without a fight! Grains are remarkably well equipped for chemical warfare.

Lectins:

Grains contain a variety of proteins, some of which are called lectins (not to be confused with the hormone leptin). In simple terms, lectins stick to specific molecules and thus play “recognition” roles in biological systems.

For our purposes, we will look at wheat germ agglutinin (WGA), which is one of the nastier lectins, but also one of the better studied. Keep in mind, WGA (or similar molecules) are found in all grains, but it’s my opinion (and that of many other researchers) that wheat, rye, and barley, which are the gluten-containing grains, are likely the worst of the bunch with regard to health. Millet is similar to oats, in that it contains a protein only a few amino acids different from gliadin (the main problem in gluten), and it is therefore problematic for digestion. Be careful with “gluten-free” snack foods that seem too good to be true, millet-based or otherwise. Corn and rice can also be problematic, but they are safer if consumed infrequently (we will look at this later). WGA and similar lectins are problematic for several reasons:

1. Lectins are not broken down in the normal digestive process. This leaves large, intact proteins in the gut. If you recall, most proteins are broken down in the digestive process, but the structure of some grain proteins makes them very difficult to digest (for the geeks: these proteins are high in the amino acid proline). Grains also contain protease inhibitors (dairy and some other foods also contain these), which further block the digestion of dangerous lectins. This lack of adequate protein digestion leads to serious problems, as you will see.

2. The lectins attach to receptors in the intestinal lumen and are transported intact through the intestinal lining. Remember how amino acids and sugars are transported out of the intestines during digestion? Certain lectins “fool” transport molecules in an effort to gain entry into our bodies intact.

3. These large, intact protein molecules are easily mistaken by the body as foreign invaders like bacteria, viruses, or parasites. It’s perhaps unpleasant to think about, but the intestines are not the nicest place to hang out. This area is a major source of infection by bacteria and viruses, and the immune system lies primed, waiting to pounce on any invading pathogen. Not only does WGA enter the system intact, it damages the intestinal lining, allowing other proteins to enter the system. Why is this a problem? Our immune system mounts an attack on these foreign proteins and makes antibodies against them. These antibodies are very specific to the shapes of these foreign proteins. Unfortunately, these proteins also tend to look like proteins in our body.

Brother from a Different Mother—Molecular Mimicry

Proteins are made of molecules called amino acids (AA). Let’s imagine for a minute these amino acids are represented by Legos, with different shapes and colors denoting different amino acids. Imagine a string of Legos with a specific sequence; let’s say its five to ten Legos long. Now imagine another, identical set of Legos attached on top of many more Legos. The top five to ten of the long piece is identical to the short piece.

Let’s assume the short piece is WGA and the long piece is a protein in the beta cells of your pancreas where insulin is made. If the WGA is attacked by the immune system and an antibody is made against it (because the body thinks WGA is a bacteria or virus), that antibody will not only attach to WGA, it can also attach to the protein in your pancreas. When that WGA antibody attaches to your pancreas, it precipitates a wholesale immune response—attacking that tissue. Your pancreas is damaged, or destroyed, and you become type 1 diabetic. If that protein happened to be in the myelin sheath of your brain, you would develop multiple sclerosis.

Celiac:

Most people are familiar with a condition called celiac, which is an autoimmune disease caused by gluten, a protein found in wheat, rye, barley, and millet. It is clearly understood that celiac is an autoimmune disease caused by lectins. It is also clear that other autoimmune diseases such as rheumatoid arthritis, lupus, Sjögren’s, multiple sclerosis, and a host of other autoimmune conditions occur at much higher rates in celiac patients. However, this association, for whatever reason, was largely dismissed as an anomaly until researchers recently made the connection between the development of celiac and other autoimmune diseases.

We now understood that WGA and other lectins have a significant effect on the enzyme transglutaminase (TG). Transglutaminase is an enzyme that modifies every protein we make in our body. How many proteins does TG modify folks? That’s right, all of them. Heart, brain, kidney, reproductive organs—all of them. So, if lectins can cause problems with TG, and if TG modifies every protein in our body, how many things can lectins cause problems with? I hope this is obvious—lectins can and do affect every organ system. Reproductive issues, vitiligo (a skin condition where the individual loses pigmentation in the skin) Huntington’s, narcolepsy—we have found literally hundreds of conditions in which lectins appear to be the causative factor. Not only do we have science to support this, we have observed clinical resolution of these conditions upon the removal of grains, legumes, and dairy. I hate to do this to you, but we have to go back into the intestines.

Really? Digestion? Again?

When food is emptied from the stomach into the small intestines, it is mixed with bile salts that are produced in the liver and stored in the gall bladder. Remember, bile salts are much like soap and are critical for our digestion and absorption of fats. In addition to bile from the gall bladder, the pancreas releases digestive enzymes that are critical to digestion. And lest you forget, much of the digestive process happens at the tiny structures in our intestines—the villi and microvilli. Now let’s see how lectins interact with the intestinal lining to produce autoimmunity.

Lectins such as WGA bind to a receptor in the microvilli, allowing WGA to be transported into the body. This is the mechanism of the autoimmune cascade I described above. If the gut wall (microvilli) becomes damaged, the entire contents of the intestines can now make its way into your system. Yes, that’s as bad as it sounds. You are not only in a position to create antibodies against WGA, which leads to autoimmunity, but you now have the potential to develop multiple allergies due to a permeable gut lining and inadequately digested food. This is how you can develop allergies to chicken, beef, apples, or other normally benign foods.

Additionally, if your gut is damaged, you expose yourself to a host of chemicals that would normally remain in the intestines. This can lead to conditions such as multiple chemical sensitivity syndrome, which is regarded more as a psychiatric problem than legitimate medical condition.

Let me be crystal clear about this: Anything that damages the gut lining (including bacterial, viral, and parasitic infections, as well as alcohol, grains, legumes, and dairy) can predispose one to autoimmunity, multiple chemical sensitivities, and allergies to otherwise benign foods.

As my Brazilian Jiu-Jitsu coach says, “This no opinion is, this fact is.”

“If the gut wall (microvilli) becomes damaged, the entire contents of the intestines can now make its way into your system.” [Note from Tim: this is where the “feces in the bloodstream” post title comes from]

Full of Bile

While this digestive disaster is taking place, there are several other problems brewing. As you recall, the function of the gall bladder is to release bile salts into a meal as it is emptied into the duodenum from the stomach. When the intestinal wall is damaged, the chemical messenger, cholecystokinin (CCK), is not released. CCK usually sends the “on” switch to the gall bladder and the secretion of pancreatic digestive enzymes. When this signal is blocked, we do not properly digest our foods, particularly fat and protein. The lack of bile release allows cholesterol crystals to form in the gall bladder, which leads to gall stones. The standard medical practice of removing the gall bladder is effectively killing the “canary in the coal mine.” Gall stones are a symptom of a problem, an alarm. Instead of treating the cause (remove grains) we cut out the gall bladder. People who have had gall bladder removal are almost certainly undiagnosed celiacs and likely have a number of other progressive diseases. In my experience, these individuals are plagued with digestive problems, culminating in dysphagia, or difficulty swallowing.

Achtung!
The disruption of CCK and related hormones (PYY, adiponectin) in the signaling cascade of digestion is a really big deal. Not only is the digestive process severely damaged, much of our satiety signaling is taken offline as well. We cannot properly digest our food, we are always “hungry,” and the very food we crave, refined grains and sugary junk, happens to be the cause of the problem.

It Gets Better
Another piece of the chemical defense system used against us by grains is a group of enzymes called protease inhibitors. Protease inhibitors prevent the breakdown of proteins. This means that when you consume grains you do not effectively digest the protein in your meal. Protease inhibitors also stymie the digestion of lectins such as WGA, making these already difficult-to-digest items virtually indestructible. This leaves more large proteins in the intestinal contents, which increases our likelihood of developing autoimmunity, allergies, or chemical sensitivities.

Osteoporotic Much?
If you do not have a bellyache thinking about grains by now, let’s look at one more player: antinutrients such as phytates. Phytates are important for seeds and grains because they tightly bind to metal ions (like magnesium, zinc, iron, calcium, and copper), which are crucial for the growth and development of the grain. If the metal ions are not tightly bound by the phytates, the process of germination can happen prematurely and this can spell disaster for the grain.

When we consume grains, the phytates are still active and powerfully bind to calcium, magnesium, zinc, and iron. This means the calcium, magnesium, zinc, and iron are unavailable for absorption. Because of the action of antinutrients such as phytates combined with the gut damaging characteristics of lectins and protease inhibitors, our Neolithic ancestors lost an average of six inches in height vs. our Paleolithic ancestors due to the Neolithic diet of grains and legumes. Are you concerned about osteoporosis or iron deficiency anemia? Do you suffer from fatigue or heart problems that might be caused by magnesium deficiency? Have you diligently consumed a “smart” diet of whole grains, legumes, and low-fat dairy as per the recommendations of your dietician and doctor? Do you see how ridiculous that suggestion is in light of what you now know about grains, legumes, and dairy?

Thank You Sir, May I Have Another!

Here is a recap of how grains cause malabsorption issues and how that affects our health and well-being:

1. Damage to the gut lining. If the gut is damaged, you do not absorb nutrients. We need healthy villi and microvilli to absorb our nutrients, be they protein, carbohydrates, fats, vitamins, or minerals.

2. Damage to the gall bladder and bile production. If you do not absorb fats and fat soluble nutrients such as vitamins A, D, K, and other nutrients, you will have problems utilizing any minerals you do absorb, to say nothing of the nutrient deficiencies from inadequate essential fats.

3. Phytates tightly bind to metal ions and make them unavailable for absorption. Analytical chemists actually use purified phytates in experiments where it is necessary to quantify the amounts of metal ions like calcium, zinc, or iron in a sample because the phytates bind to these metals tighter than just about any other molecule. The same thing happens when you eat phytates, and this is not a good thing for bone health or iron status.

4. Open door for autoimmunity and cancer. Once the gut lining is damaged, we are at exceptionally high risk of autoimmune disease, such as Hashimoto’s thyroiditis, and several types of cancer, including non-Hodgkin’s lymphoma. The pancreas is assailed by grain-induced inflammation due to CCK problems and elevated insulin levels. This inflammation is a potential cause of pancreatic cancer and pancreatitis (inflammation of the pancreas).

Why does all this happen? Because grains are pissed that you want to eat them and they are willing, and able, to fight back.
Here is a short list of the problems associated with leaky gut and the autoimmune response:
• Infertility
• Type 1 diabetes
• Multiple sclerosis
• Rheumatoid Arthritis
• Lupus
• Vitiligo
• Narcolepsy
• Schizophrenia
• Autism
• Depression
• Huntington’s
• Non-Hodgkin’s lymphoma
• Hypothyroidism
• Porphyria

But I’m Not Sick

Some of you, however, may think you have no issues here. You have eaten grains, legumes, and dairy your whole life and are “fine.” Well, maybe. But I suspect that is not the case. I’ll bet that if you completely remove these Neolithic foods from your diet for one month, you will notice a dramatic improvement in how you feel and perform. Why? Because if you are consuming these foods, I’ll wager you have gut irritation and other systemic inflammation issues.

A recent study looking at children with type 1 diabetes (an autoimmune condition) found that a significant number of them had overt gut pathology, i.e., celiac. Some had a positive antibody test for celiac, but a number of kids were negative on both the WGA antibody test (a common blood test for celiac) and on an intestinal biopsy. So doctors would think there was no gluten influence in their condition. Interestingly, however, nearly all the kids showed antibodies in the deep tissues of the microvilli to . . . transglutaminase.

The study authors suspected most of the kids would at some point develop what is commonly described as celiac. What this tells us is gut damage can be fairly benign (few symptoms) but still lead to autoimmunity. Once initiated, autoimmunity can and does progress to other problems. Your doctor or dietician will likely dismiss this information, especially if you are “negative” for any of the standard blood work or lab tests for celiac. They are foolish in this regard, but hey, it’s only your health.

Trust your medical professionals, they always know best. Or, try a simple experiment: Follow a Paleo diet, and assess how you feel and perform. I know, I can hear the MDs now, that it’s “just anecdotal.” If you are going to save your ass you are not likely to get much support in this matter unless you have a forward-thinking and aggressive primary physician.

What is the ultimate gold standard in all this? How do you know for sure you do or do not have an issue with these foods? The answer seems obvious: remove the potentially offending foods! Reintroduce them after thirty to sixty days. See what happens. Now there is a caveat to this. You only need to be exposed to things like gluten once every ten to fifteen days to keep the gut damaged. This can bedevil people as they “cut back on gluten” but do not notice an improvement in their overall health. I’m sorry but there is not a pink “participant” ribbon given out for doing this “almost correctly.” You need to be 100 percent compliant for thirty days, then see how you do with reintroduction.

Now, I’ll be honest, the reintroduction is for you, not me. If I did a phone consult with you, I’d ask, “How did you do when you had that piece of bread?” I know exactly how you did—I’ve seen this scenario thousands of times, but you are the one who needs convincing. When you reintroduce gluten you will not feel good. Sorry kiddo, it’s just the way it works. Now it’s up to you to decide if health and a long life are worth forgoing some of these foods more often than not.

Does all this seem hard to believe? Well, remember how I described the effects of poison oak on your skin? It’s a similar deal here with gut irritation and lectin exposure. If you want to get the full power of this program, you need to actually give it a shot. Worst-case scenario: You spend a month without some foods you like. Best-case scenario: You discover you are able to live healthier and better than you ever thought possible.

But I Like Bread and Pasta!

Yes, I like that stuff too, but they make me sick. I suspect it makes you sick, as well. Not only do grains make you sick by raising insulin levels, messing up your fatty acid ratios (n-3/n-6), and irritating your gut, but they are also addictive. Grains, particularly the gluten-containing grains, contain molecules that fit into the opiate receptors in our brain. You know, the same receptors that work with heroin, morphine, and Vicodin? Most people can take or leave stuff like corn tortillas and rice. Suggest that people should perhaps forgo bread and pasta for their health and they will bury a butter knife in your forehead before you can say “whole wheat!” Sorry folks, I don’t make these rules, I just have the lovely task of educating you about them.

Why I had to focus on gluten-free living, exercise, and trying to get you healthy, I will never know. I should have just peddled hookers, cocaine, and pastries! So much easier.

Instead, here’s a one week food plan. There are hundreds of great options, but this is a simple menu to get you started:

Week 1

Monday
BREAKFAST: 2–4 poached eggs, almonds, small piece fruit or berries
LUNCH: Chicken fajita salad
SNACK: 2 oz chicken, apple, few avocado slices
DINNER: Grilled salmon, roasted green beans, side salad

Tuesday
BREAKFAST: Leftover salmon, walnuts
LUNCH: Lettuce, tomato, onion, and condiments of your choice over 1–2 burger patties, orange, almonds
SNACK: Jerky, macadamia nuts
DINNER: Rotisserie chicken, steamed broccoli, side salad

Wednesday
BREAKFAST: Leftover chicken w/salsa, ½ avocado
LUNCH: Tuna and cabbage salad
SNACK: Remainder of tuna and cabbage salad
DINNER: Crock-Pot pork loin, tomato sauce, zucchini, chopped cauliflower, basil. Make a large portion, leftovers will be used for several meals!

Thursday
BREAKFAST: Slice of ham, 2–3 scrambled eggs, fruit
LUNCH: Leftover pork loin
SNACK: 2 hard-boiled eggs, almonds
DINNER: Stir-fry beef salad. Serve over bed of greens with balsamic vinegar

Friday
BREAKFAST: Sausage stir-fry breakfast
LUNCH: Easy ceviche
SNACK: 2 oz chicken, apple
DINNER: Spaghetti squash (Note from Tim: this is delicious) or kelp-noodle spaghetti: cook either choice with marinara sauce, ground meat, olive oil

Saturday
BREAKFAST: Chicken apple hash
LUNCH: 5–6 oz deli turkey, ½ lb steamed broccoli, drizzle with olive oil
SNACK: 2–3 oz turkey, carrot sticks, almonds
DINNER: Indian-style coleslaw, leftover pork loin, side salad with olive oil

Sunday
BREAKFAST: Western omelet, sweet potato hash
LUNCH: Lamb patties, tomato, lettuce, strawberries
SNACK: Turkey, avocado
DINNER: Halibut, roasted asparagus, berries with balsamic vinegar

For full 30-day meal plans, recipes, and more, this is the resource.

###

Afterword: Holy religious war, Batman! Hundreds of strong comments below, including a few very smart contributions from MDs, nurses, etc.. Robb has also answered some of the most common questions in the comments.

Posted on: September 19, 2010.

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1,292 comments on “How to Keep Feces Out of Your Bloodstream (or Lose 10 Pounds in 14 Days)

  1. I very well written article without being too ‘demanding’. QUICK suggestion would be to put some kind of indication of the sample diet of a calorie/weight classification that could fit into. The difference between a 150lbs and 300lbs man switching over to such a diet is the difference between annoyance and homicide.

    Also, just a weird personal note. I gave up breads, pastas, dairy, soda, and alcoholic last year. Combined with some decent diet and supplements, lost 40lbs over 4 months. Odd thing…while my health got better, my allergies got WORSE. I think I ‘cleaned out’ my system to good…now my body absorption is better then it was, both for good and bad :). Tis life… Later!

    Like

    • I have heard of people’s allergies getting worse after losing weight…a possible reason I’ve heard is that some of those harmful chemicals are stored in your body fat, and as you begin to use up that fat for energy it causes those chemicals and toxins to be released. I wonder if they would fully resolve once your BMI was totally normal and your weight stabilized?

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      • I like what I have been reading but I see no reference to potatoes in your daily eating plan. You don;t mention them in the text.

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    • The best thing you could do for yourself if you’re overweight is get over the idea that calorie intake has anything to do with it. If you’re already eating healthy–and I mean really healthy, not USDA- or PETA-healthy–then there might be a few pounds’ worth of difference with variations in caloric intake, but you’re not going to balloon up to 500 pounds on a 3000-calorie diet consisting of meat, eggs, cream, cheese, butter, a handful of nuts and a couple salads a day. Sorry.

      Eat for hormones and to avoid toxins and the rest should fall into place.

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  2. So hard to go without oatmeal for me. It’s the only grain I really consume on a regular basis these days, otherwise I couldn’t agree more with this. Great guest-esque blog and thanks to both Robb and Tim.

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      • Bobs Mill Steel Cut Oats are Gluten Free.
        Expensive but Gluten Free
        I guess they work with dedicated farms and test regularly.

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      • Oats are still carbs which we could do without, ideally. (although heaps better than a large plate of chips followed by ice cream).

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      • if you read the article, it is clear that gluten is not the only gut irritant in grains. oats no more want you to eat them than wheat does, and they fight back. any oats are gluten-free. doesn’t make them good for you (according the article).

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      • The problem with Oat meal or using Steel Cut Oats is that we’ve become used to the “instant” microwaveable way of creating breakfast.

        However, if you look in the history of oat preparation, porridge was created by soaking oats in water or any other liquid overnight before consumption. What this does is it breaks down the oats so that it is more easily digested in the intestinal tract. The whole idea behind the Paleo diet is that wheat and many other grains inhibit the absorption of nutrients in the gut because of our inability to digest the enzymes that accompany them.

        I suggest, that if you can’t quite “oat meal,” yes go to “steel cut oats” and then begin to soak your oats in water overnight before cooking them the next morning.

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    • You could try a grain called Amaranth. It’s the highest protein grain there is and I believe it’s closely related to millet (?). In any case I eat it as a hot cereal in the morning – takes less time to cook than steal cut oats and has a nice nutty flavor. Key to these to to avoid the sugars is putting in cinnamon and nutmeg instead of syrups. Happy eating.

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    • Would be very difficult on a vegan diet, and just monotonous on a vegetarian diet but possible – eat lots of coconut oil for extra fats/cooking oil. Avoid soy & tofu as in addition to being a legume seed long term tofu consumption has been known to cause brain shrinkage and cognitive decline (at least in the middle-aged population that was studied by Honolulu researchers)

      For protein, eggs are your friend and so is cheese/dairy if you aren’t lactose intolerant or allergic to the proteins (Wolf is against dairy but some paleo people think it’s fine as long as you can handle the lactose & proteins)

      If you’re a vegan you’ll have to eat foods that are too inflammatory in regards to omega 3:6 ratio profile / have too many anti-nutrients.
      As long as you don’t have any disease that’s related to or worsened by chronic inflammation (i.e. heart disease, cancer, alzheimer’s, allergies), and as long as you have a ton of money to spend on Omega-3 krill oil supplementation you might have a chance at being vegan & paleo.

      You could also just eat tofu, hope it doesn’t mess up your thyroid too much, ignore the lowered sex steroid hormones in your blood caused by weaker, non-steroidal (non-cholestrol based) phytoestrogens forcing your body to lower concentrations of all sex hormones to keep equilibrium. Even then, you’d have that neurological degeneration problem but hey whatever as long as you’re doing it for the cause.

      I was a vegan for a very short time (before health issues made it clear I couldn’t do it long-term). I later realized the three main arguments for veganism are flawed. If you read enough about paleo you’ll know why the “plant-based diets are healthier” argument is false. As for the “good for the environment” argument, that’s only true when compared to industrial feedlot farming where cattle are feed subsidized (but toxic and soil-depleting) grains. Even the ehtical argument is flawed, since it’s impossible to use both a individual rights model and collective rights/harm reduction model when looking at animals* but that’s what vegans do which is hypocritical (even more so than “ethical” vegetarians who eat industrial animal by-products). If you want more info, read:
      Meat: A Benign Extravagance
      and Lierre Keith’s Vegetarian Myth (not very well written but has some good points)

      *for example: individual rights model is what is used to say Meat Is Murder, but if society followed this to the letter there would be homicide investigations every time someone saw roadkill, and a veggie farmer could be charged with negligent homicide if she accidently killed a rat when harvesting her crops. Ants invading homes could not be killed despite tresspassing since it would be the equivalent of killing a toddle who wandered into your yard. And what about situations like deer overpopulations that can threaten entire forests from starving deers eating all the baby sapling trees in desperation? (This has already happened before on some forested islands – the deer turned them into deserts).
      The other model that makes more sense is a collective rights/harm reduction model. Under this model you not only could kill and eat the over-populated deer, but doing so would be more ethical than not doing so. Unfortunately that goes against the Meat Is Murder vegan/vegetarian credo so veg*ns will pick and choose which ethical model is more convenient for them – this makes them hypocrites, though most don’t do this consciously, they just haven’t given this much thought

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      • Cardiologist William Davis has empirically confirmed much of the research presented in the above article, as documented in his book “Wheat Belly”. Admittedly, even Davis is not quite as “radical” as Robb Wolf and the Paleos. What I find most stunning about all this (the elephant in the kitchen still waiting to be recognized) is its implications for global agribusiness (Cargill, W.R. Grace, Monsanto), industrial agriculture as we have known it and even civilization itself. The implications of this science are not just a matter of diet, personal health or lifestyle. It will topple cornerstones and pillars of our entire way of life.

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      • not true Cargil, Monsanto and the like would thrive in this new system since they are heavily involved in plant grain development which is used to feed animals. Sure he says that you should eat meat that was range fed but the fact of the matter is you couldn’t produce enough meat to meet demand through range feeding and while it may be slightly better for you to eat range fed beef its still a heck of a lot better for you to eat grain fed beef (tastier too) than eat a high carbohydrate diet.

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      • I assume you kill all the animals you eat for meat, gather all the dairy and whatever else you eat from deer eating saplings and other animals that need to be “culled” for the greater good, since you couldn’t possibly be a hypocrite… And those people in Japan who have the longest & healthiest life spans eating rice and soy products, as their ancestors have for thousands of years, are not actually alive but zombies with shrunken brains?

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    • That’s my question too. I cannot eat meat and fish. It’s not so much an ethical thing, it’s that animal flesh has the same appeal as eating my own arm. Fleisch ist Fleisch. But who wants to eat beans all the time?

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    • If you are a vegetarian, you should not attempt Paleo. Paleo is for people that care about their bodies and understand that meat is a neccessity.

      Vegetarianism/veganism, unless prescribed by a legitimate doctor, is an unhealthy and idiotic societal fad.

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      • Ha ha ha. Where is your evidence for that? Meat is definitely not a necessity for our bodies, and was not the primary source of food for our ancient ancestors. They could eat meat, but it was very difficult to come by. It is highly likely that our ancestors were more like scavengers. We would eat the leftovers of other animal kills and then eat plants and fruits that could be easily found. Meat was most likely a luxury, not the primary part of ancient human diet. I agree that a Vegan diet is extreme, but there is nothing wrong with it. Both being vegetarian and/or vegan is perfectly healthy. Your ignorance of this topic is painful to see.

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      • Really? Where is YOUR evidence for what our ancient ancestors ate, and what time frame is “ancient” referring to? The Homo genus, in forms very similar to ours, has been around for at least 100,000 years, so your generalization is covering a very long time span to be so certain about what they ate.

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      • It is a peculiar phenomena that many meat-eaters have to justify their dietary choice by attacking those who do not eat meat. Why not just let your choice stand on its own merit? Being on what appears to the offensive (when it probably is the defensive deep down) shows a lack of confidence and credibility.

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  3. “At least 3 million Americans, or about 1 in 133 people have celiac disease, but only 1-in-4,700 is ever diagnosed.” In other words, these people just accept “feeling horrible” as the norm. If you’re running to the bathroom before you finish that slice of pizza, you might have a gluten issue.

    Eliminating gluten (and with it, almost all) honestly changed my life and health. There’s this quote (from Anthony Robbins, I think): “Nothing tastes as good, as fit and healthy feels.” Amen brother.

    Glad to see you taking this on Tim/Robb. Smart post, and the world needs to hear more of it.

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  4. Great example of an earlier post you did about writing great headlines to get attention. “How to keep feces out of your bloodstream” has to be right up there. Got my attention, thats for sure.

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  5. Great post Tim. I think you throwing your hat into the ring of the Paleo community is going to see the Paleo lifestyle go stratospheric. Looking forward to seeing how this pans out and what else your going to include in the new book.

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  6. I am thankful to have a General Practitioner as my Primary Physician who was about to spot these issues and fully support me in improving my diet.

    It is a difficult change sometimes, but at least now I’m able to consider my trade offs with full and accurate knowledge. i.e. “Do I want to eat pizza with my friends and not feel so good for a few days or do I want to just have a salad and feel great?”

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    • If you’re vegetarian, get your starches from tubers, not from grains. If you’re starch-intolerant, though, it’s time to reconsider animal foods. You should not be vegan at all. Human beings are poor converters of beta carotene, vitamin D2 and vitamin K1; quite aside from the protein question, shortages of A, D3, and K2 are causing serious health problems in our population. You can only get A and D3 from animal sources. You can get K2 from natto, but that gets into the issue of soy consumption. You’re a guy, do you really want all that estrogen?

      (I’ve heard it said that soy doesn’t contain enough estrogen to make any difference in the body. Bullhockey. I used to drink Silk soymilk to relieve menstrual cramps.)

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      • For the soy thing specifically, you should read this: http://zenhabits.net/soy/

        Also I repeatedly hear from vegans and raw foodists that they feel better than ever after going vegan. So far, none of them have had any health problems.

        I’m not advocating either side. I’m not sure which is correct, myself, but I plan on testing both sides to the best of my ability before I make any assertions.

        /<3

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      • I’m totally interested in reading about your findings, Karanime. Do you have a blog you’ll be writing during this experiment? I’ve tried Vegetarianism and Veganism before, neither were positive experiences at all.

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      • Phytoestrogens work by making your body think you have too much sex hormones in you (despite the phytoestrogens being weaker forms of estrogen than human-made, cholestrol/steroid-based estrogen). Your body reacts by increasing the amount of SHBG – Sex Hormone Binding Globulin. Unfortunately this protein doesn’t discriminate between estrogen, phytoestrogen, testosterone or progesterone and grabs all of them to go to the liver for destruction. This causes hormonal imbalances and infertility (too much estrogen kills sperm cells and messes with the ovulation cycle). End result: You don’t breed. You don’t pass whatever genes allowed you to eat that soy plant’s offspring without gagging from the bitterness and toxic pesticides (YOU being a pest to the plant).

        Natural selection at work, baby!

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  7. And also, meat is bad for you too, so then what does one eat if everything is bad for you? Oh wait…what we do do is not live forever like we’re supposed to. Everything has a give and take…EVERYTHING. This book is not new information and sounds like a pointless read.

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    • Hey Jimmy,

      From the research and reading I’ve been doing meat and animal fats are not bad for you, nor is cholesterol. The mainline nutritional stance that meat is bad comes out of a lot of very bad science that has been held on too since the early 60s.

      I know that people who take up a vegetarian and vegan life style do so for very personal reasons, but they are both very dangerous if you are not carefully monitoring your food and nutritional intake. In fact I would go as far as saying that vegan lifestyles are as dangerous as eating high sugar and refined food diets.

      Here are some books that changed my mind on eating and the research around nutrition:

      Good Calories, Bad Calories by Garry Taubes
      The Great Cholesterol Con by Dr. Malcom Kendrick
      The Vegetarian Myth by Lierre Keith

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      • There is a really good book “the Healing Power of Minerals, Special Nutrients, and Trace Elements” by Paul Berger that is a fascinating and very informative read. It will change what you thought you knew about nutrition more specifically the recent introduction of Vegetarianism. Chapter 27 provides an insightful and more appropriate classification for this type of diet “Therapeutic Diets”. Yes they can be beneficial for certain individuals on a short term basis but are not “sustainable diets”. Vegetarianism although can create beneficial healing in the beginning will eventually causes multiple deficiencies. I used to be in this situation, suffered from anemia, depression, anxiety, fatigue. It really opened my eyes to the importance of meat in my diet and made a substantial impact on my health. I now eat only organic, free range grass-fed animal products and feel so much better. It is well worth the read if you have the time.

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      • Marcus Riedner,
        Regarding your comment on Nov 4, 2010: While I agree that meat is not bad for you, I have to say that too much protein is bad for your kidneys. I am a kidney transplant recipient and I was warned against having a lot of protein in a day. Although I don’t know all the science behind it, I know that too much protein puts a strain on the kidneys. For example, the menu listed on this site has a meal of 1-2 burger patties. Two patties of meat is too much protein and is dangerous for your kidneys.

        While I think the idea of eliminating grains/gluten is interesting and worth considering, it can’t be substituted with a diet that hurts other systems.

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      • I have kidney issues myself. I have found though that changing to the paleo diet hasn’t been a problem. I have had issues in the past with protein shakes etc when exercising. Everyone would tell me to make sure to drink a protein shake after working out. It would never fail that I’d do this for a few weeks and end up in the ER with a kidney infection. It took me several times of this happening to make the connection–but haven’t had problems in the 3 months I’ve been doing the Paleo/primal eating. I think part of it is because I’m not eating the fast burning carbs in the grains that I don’t feel as hungry so I end up eating even less protein than I was before. It’s a strange science this paleo world–but I can tell you without a doubt that I am fuller longer on less food when I don’t eat the grains with the meal–and I don’t have the sugar drops in mid-morning and mid-afternoon. As a matter of fact, 2-3 eggs in the morning will often keep me full until well into the afternoon.
        If you have kidney disease, you will need to monitor your body very closely as you transition into the lifestyle, but ultimately, it has improved my health over all and I haven’t had any problem with the high protein diet and my kidneys.

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  8. Oh, and not to get verbose, but I think it is also very important to note that having Candida can make changing over to this sort of eating much more unpleasant than normal. Most people do have some level of Candida, don’t know it, and could possibly be turned off by the “do this and you will feel better challenge,” if they spend days 5-14 feeling even worse because there body is suddenly processing the backlash and subsequent death of a massive fungal infection.

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    • @Riley Cabot Tell me about it!! My goal was to go from semi-paleo to full blown – cutting out sugars and cheese (my last hang ups). My husband decided to make beer that night and the effect was overwhelming! I was so on edge I felt as if I had to be in a room by myself. I didn’t sleep for two nights.
      I did a little research. Although I am in no way in any position to be giving out advice I will tell you what I did that seemed to work. I made a tea out of golden seal, licorice root and cinnamon (would have added kudzu root if I had had it) and I drank aloe juice every day and this seemed to treat the problem. My intense cravings for dairy and sugar are no more than the knowledge that that stuff tastes good.
      Remember when in Good Calories Bad Calories they mention the Assyrian Kings fattening their wives up with the sorghum and milk mixture? Just like a milkshake. No more!

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  9. Alas, but my flatmate has the ritual of making Venezuelan Arepas every saturday and sharing them so I am unable to follow this diet as strictly as it requires.

    Nobody said being an omnivore was going to be plain sailing!

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    • So funny, I was also thinking about how to fit my weekly, Sunday arepa breakfast into this diet :). Reduce the damage, ask for a very thing arepa, and enjoy mostly the crust. Good luck!

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  10. I’m always averse to the over-the top language in a lot of these type of pieces (yes, it gets attention, but it also makes the writer look less reasonable and more fanatical), and this is no exception: “killing you,” “digestive disaster,” and the concept of this reaction as intended by nature all divert from the good stuff here. Even the title kind of misrepresents things (you’ll lose weight just about any time you cut out a significant group of foods, whether they were good or bad for you).

    Also, there’s the danger that much of this is reverse-engineered from the initial premise of eating only what our Paleolithic ancestors ate. This can create false hypotheses and incorrect assumptions/diagnoses.

    That said, everyone should at least try living without grains for a reasonable length of time (give it 30-60 days) and see if they don’t feel better. I’m in total agreement that often we don’t know we’re doing something our body isn’t tolerating – and many of us just accept that we’ll feel bad – and in that spirit we should be open to making changes just like this.

    Don’t consider it a sacrifice, consider it a choice.

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    • IMHO the “over the top” language makes the articles more entertaining to read. When it’s done in a humorous way it makes the writer come off as more down to earth and normal, not a fanatic.

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      • Only if you agree with the author. This type of language is a turn-off to some “on the fence” people who are already wary of listening to polarized fanatics.

        /<3

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    • You said it…

      I felt uncomfortable reading this article-
      I realized that it was because of the tactics it uses- it wants me to be paranoid about what I eat… that is not the way to go about it!

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      • I agree with Kelly’s comment. For the record, I am gluten free and I always try to suggest going gluten/grain free to others who are having digestive health issues. However, I am not pushy about it, because that turns people off.
        There is a lot of good information in this article if one sifts through the “over the top” scare tactics. Unfortunately, this is one article I will not forward to friends or family due to the disgusting and misleading title.

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    • I hate to tell you, but a lot of plants really are trying to kill you when you eat them or their offspring. Plants can’t run away but they are highly skilled at chemical warfare.* Most of them just suck at it. But some are better at it than others (especially if you’re eating neolithic plants you’ve never had a chance to adapt to).

      *Plants are just good at biochemistry, period. Trees can organize four glucose molecules in so many ways to release as pheromones for communication they have more combinations than there are words in the English language…

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    • Yes, I’m with you.

      This is a great article, with lots of useful science, and I’d like to forward it to my sceptic mother who has Rheumatoid Arthritis but doesn’t believe going gluten-free can help her because her doctor didn’t say so.

      But I can’t, because I know she’d be put off by the title and the ‘killing you’ hype and stop reading before she even got to the useful stuff.

      Less emotive language would really be more helpful for converting sceptics.

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  11. FAST: 2–4 poached eggs = SALMONELLA AND ANTIBIOTICS
    LUNCH: Chicken fajita salad = MORE ANTIBIOTICS AND SALMONELLA
    SNACK: 2 oz chicken = JUST IN CASE YOU DIDN’T GET ENOUGH ANTIBIOTICS TODAY
    DINNER: Grilled salmon = AND A NICE HELPING OF MERCURY AND EVERY OTHER POLLUTANT WE DUMP INTO THE OCEAN.

    I’ll take the gluten thank you.

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    • I think Jimmy (the vegetarian) has some good points about the dangers of meat. Not to mention the ethical issues surrounding the abuse of animals for corporate gain and human gluttony. I think gluten poses some real dangers but meat should certainly be a more serious topic on health. Humans are now so advanced in agriculture that we really do not “need” meat. We only think we do because that’s what the “meat industry” wants you to believe. I stopped eating meat when the swine flu virus got in full swing. I have lost 20 pounds of fat and gained a lot more muscle mass. As a vegetarian I now watch my protein intake a lot closer resulting in more intake of good protein. I feel better and I haven’t been sick once. Besides, as a vegetarian, I know I am not contributing to animal abuse which I believe manifests into human disease.

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      • Its funny how people will take the time to read this whole blog and then just dismiss it over a perceived roadblock.

        You can buy meat/poultry that are “free-range” so hormones, antibiotics etc. are not an issue. Salmonella results from undercooking.

        http://www.grasslandbeef.com/StoreFront.bok

        As far as veganism, unless you’re shopping completely organic, there will always be some pesticide/gmo in your diet.

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    • Jimmy-poached eggs-not if they are from my chickens
      chicken-pesticides…not if they are my chickens
      salmon-wild caught from Alaska not farm raised…not high levels of Mercury

      point is you all have a choice and while I agree with your ability to voice your personal opinion…you sound like one of the whiny ones that is negative and not willing to look for a way to make life or nutrition work for you or one of those people that drives a really nice car but eats crappy processed food because its convenient…give me a break

      Mary, the dangers of meat exist if you aren’t willing to take the time to educate yourself and find a credible place to get the “good stuff” from…grass fed beef that is not from a “industrial supplier” for ex…the comment that humans are “now so advanced that we don’t need meat” is ludicrous…advanced not in terms of evolution…we are and will always be omnivores…by design

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      • We really still know very little about nutrition, and every day new evidence seems to come and contradict previous “discoveries”. There are strong arguments to both the Paleo and the vegetarian diets, and the raw food diets as well, if you bother to read enough about all of them and keep an open mind. What I’m seeing in all these posts is like debating the existence of God. We have to accept that a lot is still unknown, but while it’s all very well and good to recommend to eat free-range chicken and ethically raised cattle, these are hard to find, and everyone around the world wants meat, and won’t go to the trouble of finding this elusive ethically-raised meat. Not to mention that raising cattle produces more CO2 pollution than plains, trains and automobiles combined. So, if people want to be vegetarian to feel like they are doing the right thing, let them. I, for one, am happy they are. And if we were all vegetarians, there would be enough space to grow enough food to feed the world (cattle consume more food than people and use up tons of agricultural land that could be used to feed people, and when you don’t have enough to eat, what you should eat isn’t even on your radar). So until we review our policy about how many people can be on the planet at once, eating meat, as good as it might be for us (I personally love the taste), is not sustainable for a planet that will total 9 billion people by 2050. Healthy or not. So please, try to be respectful of people who are trying to eat in a way they find will solve some of the planet’s problems. The Paleo diet isn’t it, as good as it might be for us. But a bit of skepticism and open-mindedness, and acceptance that we don’t know everything might be a good thing, in many other realms than just nutrition, which is certainly one of the sciences that most constantly contradicts itself.

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      • Actually , that is incorrect. Only commercial/industrial/big Ag cattle raising produces all that CO2 and is not good for the environment.. grazing cattle on grass is proven to drastically improve soil health – if you keep growing grains and plants on the same soil year after year the soil will become depleted and useless and then you will REALLY be in trouble- this has already happened in much of the American midwest, which is why everyone dumps on the artificial fertilizer to make up for the nutrients that would be in the soil if they weren’t depleting it. See the book “Cows Save the Planet”- you cannot feed the world indefinitely only by growing plants and grains.. it disrupts the health of the environment at large and is not sustainable in any way.

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      • Yeah, I’ll just go ahead and tend my chickens from my tiny 5th floor apartment downtown…

        Not sure if you thought about this, but not everyone can afford to eat organic free-range grass-fed beef (you might be appalled as to what can qualify for that labeling, btw) as a main dietary staple. That business about being whiny and not putting forth the effort is totally insulting to those of us who legitimately can not afford to eat high-quality meat regularly.

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    • If you stick to organic, farm-raised meat that isn’t fed antibiotics, and COOK things well enough you won’t have any problems with anitibiotics or salmonella…

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    • Mercury in fish is neutralized by their own bodies if they have more selenium than mercury – most fish do, including all salmon and tuna.

      Antibiotics (and artificial hormones) in grainfed beef were found under vigorous scientific analysis to not carry over onto their meat, probably because they were detoxified. I read this from the website of a grassfed cattle rancher trying to dispell some myths, so the source is damn well credible. That being said, it costs nutrients to detox all that so CAFO meat = less nutritious, in addition to having a messed up Omega 3:6 profile from grains.

      Salmonella is already rare, but in properly raised animals (i.e. organic) is pretty much non-existant…

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  12. That meal plan looks delicious! I’m curious how great the difference between gluten and non-gluten (plus non-dairy and etc) has felt for those that have done it.

    Did you have a crazy amount of energy after or did you feel more alive…?

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