If overt fat is eaten, it’s best to do so at the end of the day so energy is not diverted from exercise or mental tasks to digestion.
—The 80/10/10 Diet
Haha, I love this guy:
One morning, some wild turkeys were outside my tent eating breakfast. I opened my tent and said, “Good morning turkeys!” They did not answer. They just ignored me. It occurred to me that I am not here for their purposes, and they are not here for mine. I thought about goats and the goat cheese I was eating and decided not to eat it any more. I went two days without eating it. I was craving it though, so I had some. I watched my mood change as anger and hatred engulfed my body. I realized the impact eating the goat cheese had.
[from a testimonial in Doug Graham’s 80-10-10] ‘
Good morning turkeys! naww why are they ignoring me ;___; *vegan epiphany*
- Beetroot Is Your Liver’s Friend
The beta cyanin in beetroot can help detox your liver, having a knock-on effect for your bloodstream, by helping the body to eliminate toxins and potentially preventing the build-up of fatty deposits.
So if you have found yourself ‘over-indulging’, adding some raw beetroot or beetroot juice to your diet can help you recover.
Then again, why save it just for the ‘morning after’?!
- Beetroot Juice Can Prevent Strokes & Heart Attacks
Beetroot juice has been shown to reduce high blood pressure. It affects an estimated 25% of the world’s adult population and is a significant factor in coronary heart disease and strokes.
Researchers at Barts’ Hospital (London) and the London School Of Medicine found that drinking 500ml of beetroot juice a day can significantly reduce high blood pressure, for over 24 hours after drinking.
Whilst most of us wouldn’t fancy a pint of red stuff every morning, the research gives us a very big hint that including at least some beetroot in our diet on a daily basis will be good for us.
- Beetroot Is Packed With Nutrients
Beetroot is a super-storehouse of both vitamin C and iron, which is great news for your body. Both are essential elements for health, but many of us struggle to absorb enough iron. Luckily, good old Mother Nature included extra vitamin C in her beetroots and this vitamin helps increase iron absorbtion!
Vitamin C is water soluble, which means it leaches out of veggies when you cook them in water. So the easiest way to get your combo-fix is to eat raw beetroot.
Incidentally, young beetroot leaves are a better source of iron than spinach!
The roots are a good source of many other vitamins and minerals, including folic acid, phosphorous, magnesium and B6.
Here are some super-scrummy beetroot recipes to tempt your taste buds.
- Beetroot Can Cheer You Up
Beetroot has been shown to contain the compound betaine, which enhances the production of the body’s natural mood-lifter seratonin. So it would seem that munching fresh beetroot can literally make you smile.
Betaine is also really useful for cardiovascular health.
- Immune System Booster
Beetroot’s amazing range of vitamins and nutrients have been shown to boost your immune system, helping you better fight off infection. These nutrients help stimulate the reoxygenation of cells and the production of new blood cells. Pretty important stuff!
on cooked food
In terms of human evolutionary history, years is an extremely short period of time, not nearly enough for our digestive physiology to have adapted to the kind of wholesale degradation that cooking causes to our food. Physiologists suggest that it generally takes 50,000 to 500,000 years or longer for evolutionary change to occur. Even then, however, we could not adapt in a healthful fashion to the nutritional losses or the toxins created by cooking food.
Studies have shown that our immunes system often reacts to the introduction of cooked food to the bloodstream the same way it does to foreign pathogens such as bacteria, viruses, and fungi: The body literally attacks the food, sending an army of white blood cells to do the job. This phenomenon, which has been linked with the eventual development of AIDS, does not occur when we eat raw foods.
[80-10-10 by Douglas Graham]
Seasoning with Herbs and Spices
Cinnamon has anti-inflammatory properties.
Cinnamon may help people with Type 2 diabetes control blood sugar levels, and may significantly lower LDL “bad” cholesterol, total cholesterol and triglycerides (fatty acids in the blood).
It has an anti-clotting effect on the blood.
One study found that smelling cinnamon boosts cognitive function and memory.
It is a great source of manganese, fiber, iron, and calcium.
Cinnamon helps to relieve arthritis pain.
It can do everything from kill cancer cells in the prostate, lungs, and pancreas to immediately stop a heart attack within 30 seconds.
It feeds the vital elements into the cell structure of capillaries, veins, arteries and helps adjust blood pressure to normal levels.
Cayenne is also great for the stomach and the intestinal tract. It stimulates the peristaltic motion of the intestines and aids in assimilation and elimination.
Onion powder is naturally low in sodium, providing around 3.6 mg within each tablespoon.
Onions are believed to enhance the sexual drive and increase libido.
The onion is the richest dietary source of quercitin, a potent antioxidant (also in shallots, yellow and red onions only but not in white onions), which is specifically linked to inhibiting human stomach cancer.
It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
Prevented breast cancer from spreading to the lungs in mice.
Turmeric is a natural liver detoxifier.
Parsley is rich with an antioxidant arsenal that includes luteolin, a flavonoid that searches out and eradicates free radicals in the body that cause oxidative stress in cells.
The vitamin C and vitamin A found in parsley serve to strengthen the body’s immune system.
A regular garnish of parsley can help ward off cardiovascular diseases, such as heart attack, stroke, and atherosclerosis.
An effective treatment for bacteria and parasite infestation in the colon and intestines.
Because of its anti-parasitical affect, its oil has been used in head lice treatments.
It has been used in the treatment of allergies and even to regulate menstrual periods. Some cultures use it as a powerful pain killer.
Garlic promotes increased bile production to help reduce levels of fat in the liver.
Garlic is a proven broad-spectrum antibiotic that combats bacterial, intestinal parasites, and viruses. It can lower blood pressure and blood cholesterol, discourage dangerous blood clotting, lower chances of cancers (especially stomach cancer).
Drinking lemon water or eating a few slices of lemon will stop bad garlic breath.
Cumin is extremely good for digestion and related problems.
It is rich in iron and thus very good for lactating mothers as well as women who are undergoing menses or who are pregnant, since they are more in need of iron than others.
Because of its high iron content, cumin can be a nutritious additive to daily diet for anemic people.
The essential oils present in Cumin have disinfectant and anti fungal properties. This prevents any microbial and fungal infection from affecting the skin.