Low Carb and Lowfat Diets...A Scam?! by Dr. Tara Barker ND

•growing and eating more grains

•discovering how to ‘refine’ and ‘preserve’ foods to extend shelf-life

•consuming sugar and ‘simple‘ carbohydrates

•pasteurizing and homogenizing dairy products

With the human tampering of food overall health took an undeniable turn for the worse.

Almost exclusively we now eat, even in so called ‘healthy‘ or ‘organic‘ foods, the following: refined products, products with added sugar, preservatives, additives, petroleum products, animal products laden with antibiotics and hormones, and animals that are fed diets that they would never eat in the wild (wild cattle do not eat other cattle, poultry by-products, or even grains; cattle eat grass).

Native cultures worldwide, before being indoctrinated with more westernized food choices, eat remarkably similar diets.

Since many food products spoil without refrigeration or freezing, most people fermented their foods. This supplies necessary probiotic bacteria, which many people supplement with today since we eat natural fermented foods so infrequently.

Whether or not they inhabited the same regions, most people ate a wide variety of fruits, vegetables, and animal products in season. Very few societies tip the scales by eating mostly animal products (Inuit cultures) or mostly vegetarian (a few tribes in Africa and South America).

The similarities that bind the historical human diet together are:

•A diet based on fresh or fermented whole, unrefined foods

•A diet high in essential fatty acids with an omega 6 to omega 3 ratio of 4:1 (current US diets have a ratio of 16:1)

•A diet where spirituality around food is more meaningful than the material

•A diet with 10 times the level of fat soluble vitamins (A, D, E, K)

•A diet lower in total calories overall

Wisdom passed down through the ages says that a varied diet with foods found abundant in nature is best. In almost all cultures this means a diet, as available, of fresh or dried wild meats and fish, fermented cheeses, fresh whole or fermented milk, butter, eggs, fresh, dried, or fermented fruits, fresh or fermented vegetables, whole grains (these were fermented normally, even if dried), some beans, and water or fermented beverages to drink.

It is interesting to note that instead of eating fresh foods or those naturally fermented, we chose to cook or destroy what could spoil in our foods then add additives and preservatives. Are these ‘foods’ as digestible? Do they supply the same nutrients? Does the magic number of carbohydrates versus fats or proteins really matter? What if the answer lies in ancient wisdom and thousands of years of knowledge?

Something to think about.

For more information or questions on related topics, please visit MyWebND.com. Get all your health questions answered from a licensed Naturopathic physician without the wait for an office visit. Well-researched, reliable information is now available and easy to find.

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BIO:

For more information or questions on related topics, please visit www.MyWebND.com. Get all your health questions answered from a licensed Naturopathic physician without the wait for an office visit. Well-researched, reliable information is now available and easy to find. Email info@MyWebND.com.

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