Best Foods to Eat (Health-wise)

So I admit I haven't read this whole thread yet, but I just had to add my bit; I think I'm armoured saint's archnemesis.

I've never actually met anyone else who eats like I do, but I still love to talk about it.

My staples are:

raw grass fed local beef
unheated unfiltered honey
raw egg yolks
unpasteurized local goat milk, both plain and fermented into kefir
spelt grain products (more during the winter when there's no milk, less rest of the year)
organic seasonal fruit (preferably local, but every now and then I treat myself to some bananas and avocados)

I can't say many vegans have been thrilled to meet me. =D
 
doncarlosx, is that a particular kind of diet, or just what you settled on from the variations on the theme out there?
ie, paleo/warrior/spartan regime kinda diets.

Cant handle raw eggs myself-tried the rocky thing once, barfed badly.
Kefir-not so keen on it, but the guy making it was clueless.

The trick is getting good produce, how do you do it?
 
Quote from acronym:

doncarlosx, is that a particular kind of diet, or just what you settled on from the variations on the theme out there?
ie, paleo/warrior/spartan regime kinda diets.

Cant handle raw eggs myself-tried the rocky thing once, barfed badly.
Kefir-not so keen on it, but the guy making it was clueless.

The trick is getting good produce, how do you do it?
More...

Hey acronym,

It's basically a hybrid of raw foodism and Weston Price. I'm constantly tweaking as I experiment and try to be more local, seasonal, and organic.

The guiding principle is to eat the most enzyme (raw) and nutrient rich (meat, organs, etc) foods possible. The idea is your body has to process less overall food, leaving more time, resources, and energy for upkeep, repair, and dealing with things like pollution and stress. Obviously this means I want the food to be organic, otherwise I'm concerned it just comes with its own pollution that your body will have to clean up.

I also strongly believe that your body knows what it needs and is good for it. I do contextualize that rule in that I only apply it to quality food. For example, when you crave something sweet, I think your body is perhaps expecting fruit or raw honey; if it gets refined sugar I believe the signals don't match up and results in food addictions or just bad eating habits. For example, I think kids are much less likely to make themselves sick given unlimited access to bananas vs. candy.

For eggs I don't really care for the slimy whites. The yolks are much more of a thick liquid consistency; my personal favorite is three yolks in three oz. of raw OJ with a tablespoon of honey.

Kefir is definitely one of those cultural flavors. The flavor is also dependent on how long you let it ferment and what temperature it goes at. I do know it does more for my intestines than fiber ever has. Was he making it from the real grains or using the packaged starter you can buy? A little honey makes it a lot tastier too. Another option is I've known people to have an easier time with is called PBY; I understand it to just be yogurt with a greater diversity of active cultures.

I like to make friends with farmers, so my produce chain is basically start with people I know, then check the farmer's market, and finally use Whole Foods as a back up. You're right though, it is a constant challenge; when I see my grocery bill I remind myself how lucky I am that I have access to so much quality food and that I'm investing in the future of myself, inc. =D
 
Well, you must have amazing discipline- i know the spartan regime diet (largely weston price based) works well, i personally dont have what it takes to eat that healthy-not to mention, its just impossible to get the good, fresh produce.

The keffir, i dont recall-it was someone elses culture, who did make it properly.

Yeah, it was tropical temp to, they didnt follow instructions............and didnt have a proper fly guard, so when i saw maggots in there i put a halt to the idea, heck the smell was bad enough.

Either way, its an aquired taste, i just dont like it-your right about the intestine thing though.

I recall a chap who made his own "yoghurt", milked the cow, and simply left the milk in a container covered with cheesecloth under the sink for quite a few days, up to a week depending on temperature IIRC. More curds and whey than yoghurt i guess.
His breath was so putrid, just shocking-i reckon it was an ultimate survival food.

Just open your mouth, it would be full of more flies than you can eat in seconds!!!
Never heard of anyone else making this stuff this way, i have to guess it was a traditional european thing.
 
Not sure if this is true but thought it was interesting.

For those of you who watch what you eat, here's the final word on nutrition and health. It's a relief to know the truth after all those conflicting nutritional studies.

1. The Japanese eat very little fat and suffer fewer heart attacks than Americans.

2. The Mexicans eat a lot of fat and suffer fewer heart attacks than Americans.

3. The Chinese drink very little red wine and suffer fewer heart attacks than Americans.

4. The Italians drink a lot of red wine and suffer fewer heart attacks than Americans.

5. The Germans drink a lot of beers and eat lots of sausages and fats and suffer fewer heart attacks than Americans.

CONCLUSION

Eat and drink what you like. Speaking English is apparently what kills you.
 
Quote from maxpi:

I'm pretty convinced that heart disease is related to the hyaluronic acid in the diets. If an artery feeding the heart is moist and flexible it won't crack, it won't get patched with cholesterol and calcium, the patch won't break off and block the blood flow to the heart....... Probably those above mentioned cultures cook the heads of animals they slaughter, there is hyaluronic acid in the eyes and other good stuff in the brains, if a little HA is in your diet it stimulates your body to make more and it keeps your whole body's tissues soft and pliant. They probably have lots of dietary vitamin C, it helps in the soft and pliant area too...... I take the hyaluronic acid in supplements, you can tell when it's working because your driest skin areas [elbow patches] become moist, takes about 5 weeks... we stopped cooking the heads on [range fed] slaughtered animals probably about the same time as heart disease started upwards... no? I don't know, but all the "brilliant analysts" of our time blame hamburgers, maybe we started up with the hamburgers about the same time we stopped making soup out of cow heads.........
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maxpi do you know what foods are good for hyaluronic acid besides boiling a cows head? Have you read Bill Sardi's information, he talks about the Japanese eating root vegetables for their Hyaluronic acid. I was wondering if sweet potatoes or another food might be a good source. I've taken the supplements and I didn't notice anything. I have bad joints and had read HA was good for that. By the way guys I've been eating tons of veggies and I've had red meat only once in the last 6 weeks, most days are not that hard but some days I could kill for a cheeseburger. This thread inspired me to do some more reading and I decided to change my diet. I eat fish but cut out the hamburger and a lot of saturated fat. It's getting to the time of year when I have to travel for my business and that is when it gets hard to eat healthy. But with my Dad just having by pass surgery I'm more motivated and I got to stay healthy for the grand kids you know.
 
Good thread! :) Learned a lot! Yes, diet is good to keep strong & healthy. But, you know different people say different things. Some say not take milk or curds with fish as get problems, while some take with no problems. I think it is own body. See what your body can take, then you are okay. :)
 
One of the best tasting fish I have ever had and also very high in omega 3 fatty acids is "Alaskan Black Cod" otherwise known as Sablefish. Absolutely delicious and heart healthy too!
 
Today I ordered 5 lbs of Copper River King Salmon fillets from an alaskan company for overnight delivery. Supposedly this is the cream of the crop when it comes to salmon. Very excited for its arrival!
 
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