So I often hear all about the Paleo diet (Paleolithic) From my understanding this diet helps to
eliminate gut inflammation due to legumes, grains, dairy and refined
sugars. There is a lot more to it and
with some research I do agree with.
However, I do believe that this diet has its faults. Not all diets fix all people.
The premise to the paleo diet is that our ancestry is not
accustomed to eating cereal grains like wheat, oats and corn nor legumes. Both are heavy in phytic acid which prevents
mineral and vitamin absorption and I believe is the culprit to gut discomfort because
we cannot break it down in one of our stomachs since we only have one stomach. Ok, I agree with that. It also inhibits enzymes such as amylase and
pepsin that breakdown proteins in starches like wheat and proteins. In compound form, phytate also binds with
important minerals such as calcium and magnesium making them unavailable for
absorption as well.
Paleo diets also eliminate dairy because lactase and casein,
found in dairy, are also hard on the gut according to paleo eaters. Studies are being done on why, but in
short. Lactase, the breaker of lactose
is not produced in as much quantity as we age.
Casein, the protein I believe causes problems similar to that of gluten
in wheat intolerant folks.
My biggest questions are that many of us here in Nuevo
Mexico took a huge part in the agricultural revolution for efficiency. American Indians have had agricultural
staples for thousands of years and it was not until the introduction of
processed foods when the U.S. migrated Natives into reservations that they have
had serious health problems. I think
that there are other methods to being able to eating grains such as sprouting
and fermenting, eating legumes, such as soaking, and eating dairy such as
adding beneficial bacteria or consuming raw dairy already containing beneficial
bacteria. Let’s go!
My menu for the week is here.
I will be saving my meat bones and making a broth from them
I am allowing myself coffee and occasional glass of wine
Nut butters and flours make a good sub for grain flours, but
not the same texture
Dates, honey and maple syrup in moderation will be my
sweeteners
References:
1. Weston A. Price Foundation, 2010
2. Phytic acid added to white-wheat bread inhibits
fractional apparent magnesium absorption in humans1–Bohn T and others. American
Journal of Clinical Nutrition. 2004 79:418 –23.
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