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Truly Huge Fitness Tips
Presented by TrulyHuge.com
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NO MORE PAIN!
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* RHEUMATISM * BURNS
* SORE FEET * ETC
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FITNESS TIPS FOR 10/30/2002
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Best Natural Healthy Weight Loss Diet
UNLOCKING NATURE'S DIET, PART I
by Vicki Palmer
What sort of diet did nature intend for us? To most of us, the
thought of eating a natural diet would mean eating tofu, bean
sprouts, carrot juice and whole wheat bread. "Natural" diet fads
over the last century have included everything from corn flakes,
wheat germ and Brewer's yeast to yogurt, cabbage soup, and
blue-green algae. Yet none of these are natural foods.
Why do we eat the foods that we do? Is it because we've learned
how to eat from our mothers, who learned from their mothers?
Nowadays, we learn how to eat from advertisements and fast-food
menus. Perhaps you've adopted a diet because you read a book
and the author was so convinced that his method of eating was
correct that it seemed to work for you as well. At least it worked for
awhile.
Why should anyway need to tell us what to eat? Our superior
intelligence shouldn't blind us from learning a thing or two from
animals. Aren't we equipped with the same instinctual intelligence
that urges a lion to kill zebras and the fox to catch rabbits? How
do they know which foods to choose? Perhaps our instincts are
still there but they've been overwritten by tradition, convenience
and commercials.
Though our modern lives are far removed from the wild, you can
still work the problem out on an intellectual basis. Take yourself
back on the timeline of diet evolution. Go earlier than today's
processed foods, earlier than the traditional foods of our cultures,
earlier than the agricultural foods of the first civilizations. Go even
earlier than the invention of fire. You are there in a warm climate
with your two hands and other humans. Look around and see what
you would find to eat: the uncooked plants and animals around
you.
The hunter-gatherers of yore ate the animals they caught and the
berries, nuts and vegetation they could collect. They collected
seafood along the shore and caught the nearby fish. Before fire
was invented, all of this was eaten raw. Raw, unadulterated food
does not have broad appeal to our modern, sophisticated palettes.
But to humans who had never tasted today's foods, these foods
tasted delicious. It is the eating of highly seasoned, unnatural
foods that dulls one's taste buds and starts him on the
never-ending search for taste satisfaction.
They certainly did not eat grains, beans or sugar. Grains such as
wheat are indigestible when raw. Grains and beans can only be
eaten after undergoing thorough cooking. Traditional cultures
developed methods to process grains extensively to make them
more digestible. This processing didn't make them any better, it
just made them "less worse". Sugar cane could be gnawed on as
a treat when found naturally, but it wouldn't find it's way into every
dish like it has now, and the difficulty in eating it would keep it an
occasional treat. Even honey would only be eaten in quantities
found in a bee hive by the lucky scavenger.
Early hunter-gatherers, eating only raw food, had such a keen
sense of taste that they could tell whether something was edible
and beneficial for them by smelling or tasting just a bit of the item.
If it tasted good, it was good for them. When they had eaten
enough it would stop tasting good. This signal would naturally
cause them to stop eating that food. They could never overeat or
overwhelm their bodies with too much of a certain vitamin or
natural toxin. They didn't have to teach their children about
poisonousberries, mushrooms, and other plants because
poisonous items wouldn't taste good to them. The answer to the
question about how the lion or the fox knows what to kill and eat
is simple, the zebra or the rabbit taste good to them, really good.
If I'm grossing you out, don't worry. I'm not going to tell you to go
out and kill something and eat it fresh. Bear with me.
Eating foods that have been altered throws off our natural diet
instincts. We wind up eating too much of one food and not
enough of another, causing unnatural deficiencies and surpluses
of nutrients in our bodies. Think of how frequently we use
flavorings, sauces and sweeteners to improve the flavor of foods
and thus eat more of them.
Though we no longer hunt and gather to fill the table, we each still
have the innate ability to know the diet that is correct for us. You
may have noticed that after eating bland foods for awhile your
perception of taste actually increases so that plain items taste
flavorful. Or perhaps the last time you were sick and didn't eat for
a few days you may have found that the first thing you ate tasted
really good. That ability is still there, underneath it all.
Having said all this, I don't believe it's necessary to go completely
back to nature and eat everything raw. You can do that if you
choose, but it isn't necessary for most people.
You should use this to judge all diets and health food claims for
yourself. Throw away every piece of diet dogma you've picked up
and kept because an "authority" said it was true. Think for
yourself about what you choose to eat.
You can start by defining natural foods as those that could have
been eaten raw by a hunter-gatherer. You can judge the integrity
of a given natural food based on this principle: how many steps
has it been removed from nature. Farming and breeding practices
and processes like cooking, refining, drying, mixing, seasoning
and fermenting are alterations to the natural state of a food. A
steak from a grass-fed cow may be cooked, but that makes it only
one step away from nature. Beef jerky is less natural because it
has been seasoned and dried. Sausage is even less natural
because it has been ground, mixed, seasoned and cooked.
There are many degrees of "natural". Once you know what the
standard is, you can be see that every step away from that is a
step away from a natural diet. You can determine for yourself
how close to a natural diet you would like to keep.
