QUESTIONS & ANSWERS


The “What & Why” section may have created more questions than answers about our restricted eating habits, so I’ve created a “Question & Answer” section to clear them up (these are questions proposed to myself, from myself, not from real people).

Q: “Why so little protein?”

A: Excess protein is converted into sugar inside your body and cause distress for your cells and liver, which has to filter out those sugars.

To stay healthy, you only need about 15-25 grams of protein a day, on average, and even that is a liberal recommendation of protein dosage.

To add to the matter, certain amino acids in animal proteins – leucine, isoleucine, & methionine – spark cancerous tumor growth and aging.

Q: “I thought you said no legumes or grains, yet you include tempeh, pressure cooked beans, and sorghum in your diet?”

A: Good question! As for legumes, all of them contain toxic levels of lectins – 5 raw black beans can clot a person’s bloodstream in 5 minutes* – but, by properly pressure cooking beans, all of the lectins are removed, creating a harmless source of plant protein and resistant starch, which supports the growth of good gut bacteria.

As for tempeh, and other fermented soy products like tamari sauce, the fermentation process consumes 97-98% of the lectins in soy beans, making them safe to consume.

As for grains, sorghum and millet are the only two grains that don’t contain hulls – the part of grains that contains lectins – making them free of these harmful chemicals.

Other grains, such as rice and wheat, have to have the hull removed to be safe to consume, which then also turns them into simple carbohydrates, which is unnecessary for our diet.

However, because moderation is a beautiful thing, we may include a few recipes with Asian Basmati White Rice over the years, as it’s a nice treat with certain asian dishes, but the key here is extreme moderation; we don’t need to eat white rice.

Q: “YOU DON’T EAT TOMATOES? OR SQUASH? WHAT!?”

A: I’m well aware excluding tomatoes, peppers, all squash – including zucchini, cucumber, butternut squash – and melons, probably seems like crazy talk.

However, as most humans have only been dining on these foods for around 600 years, we have not had nearly enough time to evolve to tolerate these foods powerful lectins.

Fortunately, there are some work arounds that you can do to include them in your diet, in moderation. Most of the lectins in these plants are found in the skin and seeds, meaning if we peel, deseed, and often cook these fruits – which is what they are, botanically speaking – most of the lectins are removed, making them safe to eat.

Although, these foods are still fruits, meaning they’re predominately comprised of sugar, and should only be consumed in season, after one has restored his/her gut bacteria to full health, and in extreme moderation.

Q: “Soooo, do you guys eat gluten-free?”

A: Being that the only grains we eat are sorghum and millet, which are free from gluten, yes, we do eat gluten-free.

However, gluten is not by any means the most harmful part of wheat or other grains, as gluten can be tolerated when good gut bacteria are aplenty; when gluten containing products are made via traditional methods, meaning they’ve been fermented by the yeast found in a sourdough culture, most of the gluten and lectins are destroyed.

That being said, we still don’t eat gluten… unless we find ourselves in Italy, in which case it’s damn near impossible to avoid bread as a vegan.

Q: “Why so many fats and oils? Don’t they make you fat?”

A: Actually, our bodies convert all greens and resistant starches into fats for our cells to use as energy; when you break it down, greens, resistant starches, and fats such as nuts, coconut oil, avocado, and extra virgin olive oil are all become fat inside our guts. Interesting, huh?

That being said, all fats and oils are not made the same. Any oil that comes from a lectin containing food, such as canola, soy, or sunflower oil, still contains those harmful lectins.

And fats that have gone rancid, such as that which may be found in roasted nuts that are past their prime, will cause brain fog as well as intestinal discomfort.

Q: “With avoiding so many plant foods, why not eat animal products?”

A: While this question deserves an entire page… scratch that, an entire book, here are the main reasons:

  • Animal proteins encourage cancerous tumor growth
  • Animal agriculture is the #1 contributor of greenhouse gasses, rainforest deforestation, and habitat destruction
  • Casein A-1 – the protein found in most cows’ milk – disrupts hormones, promotes inflammation, and tells your body to store fat

To put it simply, your two dinner options are a sweet potato or your dog. Which one do you choose?

Q: “Why do you still eat eggs?”

A: Pastured eggs – meaning eggs that come from hens who lives on a range and eats grass and bugs – unlike all other animal protein out there, contain no harmful lectins or other disrupting attributes.

In fact, new studies find that egg yolks actually dramatically decrease bad cholesterol levels, not raise them.

However, almost every single carton of eggs found in supermarket refrigerators, including cage-free, farm fresh, free-range, and all other bullshit labels, come from hens who never see sunlight, are fed GMO soy and corn (chickens would never naturally eat grains or legumes), live in their own feces, and die years too young.

On top of that, their eggs are loaded with all the lectins & chemicals that their feed contains. If you are going to eat eggs, make sure they are local, pastured (not to be confused with pasteurized) eggs.

Because Kim and I don’t want to encourage anyone to purchase eggs that fund unethical, unsustainable, and cruel practices, we simply exclude eggs from all of our recipes. Besides, vegan cooking is far more creative, fun, and often more challenging than cooking and baking with eggs!

 

SOURCES

*Gundry, Steven R. The Plant Paradox. New York, NY: HarperCollins Publishers, 2017. Print.

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