Currently reading Deep Nutrition: Why Your Genes Need Traditional Food, Catherine Shanahan, Luke Shanahan 2008 (2016 updated edition)

Very technical book, which I don't mind. Can't wait to get to the chapter on omega 6 vegetable oils.

goodreads synopsis:

Deep Nutrition illustrates how our ancestors used nourishment to sculpt their anatomy, engineering bodies of extraordinary health and beauty. The length of our limbs, the shape of our eyes, and the proper function of our organs are all gifts of our ancestor's collective culinary wisdom. Citing the foods of traditional cultures from the Ancient Egyptians and the Maasai to the Japanese and the French, the Shanahans identify four food categories all the world's healthiest diets have in common, the Four Pillars of World Cuisine.

Using the latest research in physiology and genetics, Dr. Shanahan explains why your family's health depends on eating these foods. In a world of competing nutritional ideologies, Deep Nutrition gives us the full picture, empowering us to take control of our destiny in ways we might never have imagined.

Dr. Sacha Panda's The Circadian Code is being re-released - 2-11-2020.

Whoa, looks great! On my list.

I always thought of it as being part of Southern cooking, originating from African-American slaves, later soul food. Probably a part of the cuisine of other countries where pork is consumed, but there's a fair amount of poverty. When you have money, you're said to be living "high on the hog." (Does that saying exist outside of North America?)

Indeed, it is very American:



To this day pork is much cheaper than beef, probably because hogs will eat anything, while cattle and sheep must graze.

Thus the popularity of the similarly omnivorous chicken among the less well-off.

RE: Deep Nutrition, Catherine Shanahan

This is really a wake up call to stop eating out! I thought I'd do this then do that, but I'm now starting her section on vegetable oils (aka seed oils, omega 6 oils) and it's startling what the Lipid doctors have been saying for a while now. And it's criminal that the gov dogma keeps trudging along like it's fine with killing people slowly but surely.

The section on Weston Price was fantastic!

I'm getting my own copy.

HHs were mentioned often on The Beverly Hillbillies lol.

Most seem to think WP a quack..... I actually think he is far ahead of his time. Dr lin duscoveted his work which inspired his book The Dental Diet .

I feel guilty when I pull out the Hellman's. Need to find a substitute with a better oil. Homemade has its place, but gaving a ready to use is a time saver. And homemade has a unique taste that is often out of place.

Everything I've read backs up what we have discovered here. We have a local health resort who runs their restaurant that way, and hosts a WP conference every year. With the caveat that most WP aficionados get deeply into the detoxifying, traditional moves, with sprouting and soaking and vinegar and cooking techniques, and I just don't eat grains and beans.



Primal Kitchen. I love all their stuff I've tried so far. Pricey, but so are the ingredients.

Love Primal Kitchen. Almost a dollar cheaper at Whole Foods is Chosen Foods avocado mayo. I can (and do) eat both.

Sadly, what shows up locally (no Whole Foods around here) is at the health food store and leans vegan and SUGARY.

Somewhere there should be a study about why vegans CRAVE SUGAR LIKE ADDICTS. Their soups taste like maple syrup!

Some friends who do eat meat but they mostly seem gravitate toward big pots of beans which I've seen a couple of times. They are also totally hooked on sugar desserts. The Friend told me once that she got up in the middle of the night and couldn't find anything sugary to eat so she drank cheap pancake syrup right out of the bottle.

Its time to get spouting. Mung bean spouts make a crunchy salad. Worth it for the rich vitamins. Baby keaves have developed by the time they are plated.

In theory the lectin levels have dropped.....and a light saute should also help.

Any info on this.....?

Here's an article which outlines it all:

https://www.precisionnutrition.com/all-about-lectins

But frankly, after reading it, my own response is just like Bela Lugosi in Ed Wood, "I'm not going near the damn things!"

By sprouting the lectin levels change. And the seed coat is removed.

Cooking also significantly lowers the lectin levels.


This was my conclusion after going down the rabbit hole some time ago.

Details from the above source which also includes great detail on preparing these foods for consumption:

Raw kidney beans are dangerous.


My interpretation is....Lectins are absorbed after damage to GI lining.







A very lengthy description of each treatment follows.

Imo. We have caused great intolerance to kectin because of the overconsumption of lectin rich foods. Our GI is damaged by SAD, allowing lectins to pass into blood stream. And proper processing makes lectin rich foods safe to eat.

Obviously, lectin rich foods become a real problem for those with a super sensitivity to them.

Processing these and a proper diet can prevent sensitivty issues.