WHAT WE EAT & WHY


What We Don’t Eat

As Kim and I (Ryan) have matured, our diets have evolved as well – going from meat eaters, to vegetarians, to vegans, to gluten-free connoisseurs, to a couple who currently bases our eating habits around the Plant Paradox Program, as researched and proposed by Dr. Steven Gundry.

The objective of our diet is not to lose weight, eat lots of protein, or limit our intake of fats or carbs; it’s simply to keep our gut bacteria happy and do no harm.

We accomplish this by restricting our intake of lectins, which are harmful chemicals – found in most plants – that inflict intestinal distress, autoimmune disease, fat storage, brain fog, and more atrocities to their consumer.

The foods that contain lectins (the foods we don’t eat) are:

  • Grains: except for millet, sorghum, and Asian white rice
  • Legumes (unless pressure-cooked): beans, peanuts, lentils, cashews, and more
  • Pseudo-grains: quinoa, amaranth, buckwheat, and more
  • Particular seeds: pumpkin, sunflower, and chia
  • New world foods: peppers, tomatoes, squash, melons, and more
  • Animal products: dairy, meat, seafood, and eggs (except for pastured eggs, explained in Q&A)
  • Sugar: cane sugar, maple syrup, agave, honey, etc.
  • Simple carbohydrates: potatoes, pasta, bread, etc.
  • Fruits: except for avocados, plantains, unripe tropical fruit and the occasional in-season fruit, which is eaten in extreme moderation

What We Do Eat

The base of our diet comes from:

  • Resistant starches: sweet potatoes, Asian varieties of white rice, sorghum, shirataki noodles, etc.
  • Leafy greens: spinach, romaine, kale, etc.
  • Avocados: the one fruit we eat in abundance (when we can afford it)
  • Cruciferous vegetables: cauliflower, broccoli, cabbage, bok choy, etc.
  • Mushrooms: all of them
  • Healthy fats: nuts (except for peanuts and cashews), virgin coconut oil, extra virgin olive oil, coconut butter, and more

In moderation, we also eat:

  • Fermented soy products: tempeh, tamari sauce, miso paste
  • Pressure cooked legumes: Eden’s canned beans (which are pressure cooked in the can) and homemade pressure-cooked beans, lentils, and more
  • Select flours: cassava, sorghum, coconut, millet, arrowroot powder, and more
  • Select alternative sweeteners: stevia, monk fruit, xylitol, other “alcohol sugars,” and more
  • Pastured eggs: eggs that contain no lectins, derived from local hens who live a lavish life of grass and bug eating (no, you won’t find any recipes using eggs on this blog – explained in our Q &A)

Resistant starches, fats, and greens comprise 80-90% of our diet, and protein the other 10-20%.


Why We Eat This Way

A diet that keeps good gut bacteria around and the bad ones out, keeps you happy.

Humans are 97-98% bacteria, most of which is found on the surface of our skin and inside our gut. While that may freak you out, without bacteria, we wouldn’t be alive… at all.

Here is a list of all the crazy things gut bacteria do:

  • they connect directly to the nervous system
  • are the main producer of serotonin (the “happiness” hormone)
  • control brain fog
  • control the growth of cancerous cells
  • all together, they compose 5 times as many neurons as does the human spinal cord

If you feed your good gut bacteria what they want, they’ll keep you happy. If you feed your bad gut bacteria what they want – sugar, meat, and processed foods – they’ll go to war with your body.

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