Just a quick hit, as I said earlier that I'd review Jimmy Moore's interview with Dr. Loren Cordain once I'd listened to it.
First off, I highly recommend it. The best parts concern anti-nutrients and toxins in foods that a low-carber might eat, because the focus is on low carb and not on foods we evolved to eat (and the "foods" we should avoid like the plague). In other words, low-carbers often don't experience the sorts of health benefits paleos do, because many eat stuff like this and other modern concoctions. In essence, many are stuck in the same place as the low-fatters. You can only eat so much protein, the upper limit being around 1/3 of total energy. So, the remainder is going to be some combination of fat and carbohydrate. Consequently, the low-fatters are necessarily high-carbers, and industry has seen to it that they have plenty of low-fat processed products loaded with sugar and other crap. Conversely, industry is seeing to the low-carbers as well, giving them all sorts of processed "food" with cheap ingredients nobody ate for the 2.5 million years preceding the last 10,000 years. That would be all fine and good, but we're talking about foods that are literally poison to some degree for most -- maybe even all -- people, causing low-level inflammation below the pain threshold that goes unchecked for decades. To make matters worse, many of these grain-based products promote the production of small, dense LDL (VLDL) and oxidized LDL, the very thing that acts upon inflamed arteries to form plaques.
The good thing about the paleo principle is that it's a principle, not a description for a macronutrient ratio. As such, you could never call this low-carb bread paleo. Look at the ingredients:
whole grains, bean, seeds of kamut, spelt, wheat, rye, millet, lentils, eggs, soy protein, flax, sesame, quinoa, amaranth, wheat gluten, 7 grain flakes, oat bran, sea salt & yeast.
So, while it meets the qualifications of a low-carb diet, very nearly all of the ingredients -- and the top 8 in terms of volume -- are not things anyone would have consumed in any important quantity prior to 10,000 years ago. Virtually all plants have toxins, but our ancestors spent 2.5 million years in a push-pull struggle with natural selection to adapt to most of them.
Now, everyone will want to know: yes, Cordain is still beating the "lean meat" mantra, though he doesn't seem to be dwelling on it, as least not to the obsessive extent he did in his book. And, he's still justifying this stance on the basis of the total fat proportion of the total edible content of wild animals, while relying on the assumption that primitives would have eaten entire carcasses, one by one, start to finish, nose to hoof to tail, rather than being wasteful and selective, as virtually all predators are -- which is why there's a whole wild kingdom of scavengers in virtually every ecological niche.
One notable difference from his book, published in 2000 I believe, is that he's now recommending supplementing vitamin D for all, regardless of diet and he says 2,000 IU per day out to be the lower limit. I agree.
No mention of "Paleo" skinless chicken breasts, "Paleo" canola oil, or "Paleo" diet soft drinks, thank god.
All in all, it's a great interview, Loren Cordain is a hero, and Jimmy Moore is a superstar with his podcasts that you can subscribe to on iTunes.
Just a quick hit, as I said earlier that I'd review Jimmy Moore's interview with Dr. Loren Cordain once I'd listened to it.
First off, I highly recommend it. The best parts concern anti-nutrients and toxins in foods that a low-carber might eat, because the focus is on low carb and not on foods we evolved to eat (and the "foods" we should avoid like the plague). In other words, low-carbers often don't experience the sorts of health benefits paleos do, because many eat stuff like this and other modern concoctions. In essence, many are stuck in the same place as the low-fatters. You can only eat so much protein, the upper limit being around 1/3 of total energy. So, the remainder is going to be some combination of fat and carbohydrate. Consequently, the low-fatters are necessarily high-carbers, and industry has seen to it that they have plenty of low-fat processed products loaded with sugar and other crap. Conversely, industry is seeing to the low-carbers as well, giving them all sorts of processed "food" with cheap ingredients nobody ate for the 2.5 million years preceding the last 10,000 years. That would be all fine and good, but we're talking about foods that are literally poison to some degree for most -- maybe even all -- people, causing low-level inflammation below the pain threshold that goes unchecked for decades. To make matters worse, many of these grain-based products promote the production of small, dense LDL (VLDL) and oxidized LDL, the very thing that acts upon inflamed arteries to form plaques.
The good thing about the paleo principle is that it's a principle, not a description for a macronutrient ratio. As such, you could never call this low-carb bread paleo. Look at the ingredients:
So, while it meets the qualifications of a low-carb diet, very nearly all of the ingredients -- and the top 8 in terms of volume -- are not things anyone would have consumed in any important quantity prior to 10,000 years ago. Virtually all plants have toxins, but our ancestors spent 2.5 million years in a push-pull struggle with natural selection to adapt to most of them.
Now, everyone will want to know: yes, Cordain is still beating the "lean meat" mantra, though he doesn't seem to be dwelling on it, as least not to the obsessive extent he did in his book. And, he's still justifying this stance on the basis of the total fat proportion of the total edible content of wild animals, while relying on the assumption that primitives would have eaten entire carcasses, one by one, start to finish, nose to hoof to tail, rather than being wasteful and selective, as virtually all predators are -- which is why there's a whole wild kingdom of scavengers in virtually every ecological niche.
One notable difference from his book, published in 2000 I believe, is that he's now recommending supplementing vitamin D for all, regardless of diet and he says 2,000 IU per day out to be the lower limit. I agree.
No mention of "Paleo" skinless chicken breasts, "Paleo" canola oil, or "Paleo" diet soft drinks, thank god.
All in all, it's a great interview, Loren Cordain is a hero, and Jimmy Moore is a superstar with his podcasts that you can subscribe to on iTunes.