Quote:
“I mean, the British Nutrition Foundation [whose members include corporations such as McDonald’s, British Sugar and Mars, with funding from firms including Nestlé, Mondelēz and Coca-Cola] had that quote: ‘We think it’s important not to stigmatise people in poverty [by advising them what not to eat].’ I completely agree! The real source of shame and stigma should be directed toward governments refusing to regulate this stuff…”
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I have become so impressed with Chris van Tulleken's work. It has recast my views on carbs in general.
The book
Toxic Superfoods (much info on
Sally's site) has been the other gamechanger for me. Over a year IN and
my brain has come back. Everything else will follow. Now I reconsider any plant source until I know how much oxalate is in it.
Everyone has to control
something they want and isn't good for them, I am convinced.
Likewise, everyone can find something they love they should eat more of. When I went carnivore, I realized I was not trusting my appetite, still, because I worried I was eating TOO much MEAT. Once other carnivores shared the same false worry, and reminded me that protein is vital for life, I gave my stomach its head (
) For about three weeks I was eating lots of hamburger with salt. In a few weeks, that slowed down, but it remains a constant that I have to get my
animal PROTEIN in, today and every day.
Which is the middle of MY pyramid now, in terms of calories, because I do run on animal fat. As my tiny stamina toddles about, it demands MORE fat to fuel my healing process. But in terms of priority, animal protein is my
base. Yet, the tippytop of my pyramid is carbs, but more than I would have expected. My liver needs some carbs to take stress off it while I'm dumping oxalate. I shouldn't ask it to manage gluconeogenesis, too, goes the theory. So I bumped carbs and felt better. And that might be why.
Bringing it around to the point of UPF-4 and its uniquely UNnatural way to screw up our metabolism, my increasing health has sharpened my taste buds to an extraordinary degree. Yes, I'm an X-Woman! DH, who had made similar and radical efforts of his own, especially lately, is developing his own superpower in that area, such as realizing how much UPF-4 products "taste like dirt."
There's a source of gluten free cheesecake that is my one conventional treat left, but I only eat it a few bites at a time. It's like my energy bar which sets me up for increasing my appetite when very little appeals because I don't have the energy to digest it, or something.
But I CANNOT even touch what passes for cheesecake once I stray from the Specialty/GF/Organic sections of this one grocery store. The difference between a quality of cheesecake (I can make myself when I have the energy) and the ones I would find in every other outlet in every other store, is
dramatic.
That's how much "dirt" they are putting in food. Just general FOOD.
We don't even know what and how much, and this includes meat with "up to 20%" of a liquid) that I don't trust unless it's corned beef. And it's hard to trust corned beef until I know it's a regional processor and the label has nothing on it I don't understand.
But there is no label on produce. Yet, much of my own trouble with salads went away when I chose organic (from local producers in a health store outlet) AND low oxalate greens, because they are spraying the produce with something that delays spoilage. And my body does not like it, whatever it is. That apple looks exactly like food, but when we cut it open and it's brown in the middle (and we test each one) it's not food anymore, is it?
If I go slow with a new food, a few bites might help me decide whether to stop now. That is also invaluable, even if I'm buying "food" at the supermarket.
It might not be 100% food, according to the book Dr. Van Tulleken wrote. And that could create 90% of our problems.