Were Our Ancestors Meat Eaters or Vegetarians?

A very interesting post by David Roberts “Low carb for Life”

low carb for life

Despite critics of the Paleo Diet one thing is certain, removal of processed food can only be a good thing. There are critics out there that claim the diet can result in calcium and fibre deficiency due to the elimination of dairy and ‘healthy’ whole grains and question, just how can it be proven that our diet back then consisted of mainly meat?

It is said that the profound changes in our ancestral diet that began with the introduction of agriculture 10,000 years ago, began too recent in our evolution for the human genome to adjust and as such, many of the so-called diseases of civilization have emerged, according to Paleo diet experts Boyd Eaton and Loren Cordain.

Food processing procedures introduced in the Industrial Period have fundamentally altered crucial nutritional characteristics of our previous two-million-year-old diet, resulting in what they and many others believe, have contributed to the diseases…

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Uric Acid: The Missing Link in Weight Gain, Diabetes, Heart Disease & Dementia (Dr. David Perlmutter)

low carb for life

TheNew York Timesbestselling author ofGrain BrainandBrain Wash offers some fascinating insights and advice on reducing high uric acid levels.

Obesity, insulin resistance, diabetes, fatty liver disease, hypertension, cardiovascular disease, stroke, neurological disorders, and premature death could all be stoked by high uric acid levels.

The respected scientific literature is bursting with evidence that elevated uric acid levels lie at the root of many pervasive health conditions, but mainstream medicine for the most part remains unaware of this connection.

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Mushroom Steaks & Stilton Sauce

low carb for life

Tender, juicy and meaty mushroom steaks served with a Stilton and sour cream sauce that comes together in no time. This easy recipe has something for everyone, whether low-carb, vegetarian, both or neither.

INGREDIENTS

2 Portobello (large flat) mushrooms
For the Marinade
3 tablespoons olive oil
1 teaspoon soy sauce or liquid amino’s
1 teaspoon onion powder
1 teaspoon garlic powder
Ground black pepper (to taste)
Sea salt (to taste)
¼ teaspoon smoked paprika
¼ teaspoon ground cumin

Method
Remove the stems from the mushrooms. Combine the oil and seasonings and brush to coat the mushrooms. Leave the mushrooms in the remaining liquid to marinade for 10 minutes.
Heat a griddle pan or a George Foreman grill, place the mushroom steaks on the hot grill and cook until soft and lightly charred.
Alternatively, heat in the oven at 200°C for approximately 30 minutes.
For the Sauce
Combine 100g of sour…

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The Evolution of Us – Genetic Links to How Our Bodies Digest Carbohydrates

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Amylase is a case where diet may have the potential to change our genes. Populations that have higher numbers of amylase gene copies and more amylase in their saliva tend to eat more starch and were found to digest starchy carbohydrates faster. They also displayed a higher blood glucose response to foods containing starch such as bread and pasta. There has been speculation it could represent an adaptation to the influence of diet during human evolution, perhaps associated with the shift from the low starch diet of hunter-gatherers to the high starch diets of Neolithic farmers.

It has been found that even animals that live alongside humans have diets that are different to those of their wild relatives, and these differences have led to dietary adaptations. While wolves are highly carnivorous, dogs have adapted to eating starchy human food scraps.
Amylase, which kick-starts digestion of starch in the mouth, is…

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