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THE DETOX REVOLUTION
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in the United States, where we consume large amounts of dairy products. The Mediterranean diet also contains very few processed and simple carbohydrate sugars. Fresh fruit is the typical dessert. Berries, grapes, apricots, figs, prunes, lemons, oranges and orange peels, and melons are the most commonly consumed fruits. Sweets that contain sugar and/or saturated fats are consumed infrequently and in small amounts. Wine is commonly consumed with meals in small amounts. Finally, the Mediterranean diet features herbs and spices including basil, bay leaf, rosemary, thyme, hot red and green peppers, and turmeric, which are known to help in the overall process of detoxification.
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O NE H ABIT OF O UR A NCESTORS T HAT S HOULD N OT B E P ERPETUATED
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Traditional diets are better in many ways, except for the propensity toward smoked and cured meats. The unhealthy aspects of these processes have already been discussed. In addition, excessive use of pickled vegetables is not good. Certain areas of China that eat these types of foods have high rates of esophageal and stomach cancer. Refrigeration has significantly decreased the routine eating of these types of foods. In the United States, the increased use of refrigeration paralleled a decrease in stomach and esophageal cancer.
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Range-Fed or Grain-Fed Animals
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Throughout time the ethical issue of killing animals has been subordinated to our basic instinct for survival. The truth is, meat from animals provides a concentrated and practical source of essential amino acids that we all need for good health. Before the popularization of supplementation, it was considered too difficult to get these same concentrations from the plant world. Today, it is possible to get essential amino acids without resorting to meat, so now we have the ability to achieve a healthy diet without it. But the traditional diet of our ancestors did include meat whenever possible. They usually ate it in small amounts not because of health concerns but rather because it was very expensive compared to plant foods. Back then animals were free to roam the fields
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INSIGHTS FROM TRADITIONAL DIETS
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grazing on grass and other vegetation. As a result, the meat the people did eat was much better nutritionally than the meat we consume today, which is generally grain-fed. Meats and eggs from so-called free-rangefed, or grass-fed, animals are lower in fat and because grass-fed meat is so lean, it is also low in calories. Remember that fat has nine calories per gram while proteins and carbohydrates have only four calories. Obviously, the greater the fat content, the greater the number of calories. A six-ounce steak from a grass-fed steer has almost a hundred fewer calories than a six-ounce steak from a grain-fed steer. This is why wild game such as deer, bison, and elk are healthier red meat sources. This type of wild game, if properly cooked, will have very few cancer-causing agents. You might find it interesting that certain countries in the world eat more meat than we do in the United States but have a lower rate of heart disease and cancer. Argentines, for example, eat more than twice the amount of red meat that we do in the United States, but because they tend to eat meat from range-fed cattle, their rates of heart disease and cancer are much lower than ours. Range-fed animals provide a rich source of important vitamins such as beta-carotene and vitamin E, and essential fats such as omega-3 fatty acids. These important nutrients have been shown in many scientific studies to reduce the risk of cardiovascular disease, cancer, diabetes, and obesity, as well as other degenerative disease. Grass-fed meat is low in saturated fat but has two to six times more essential omega-3 fatty acids than its grain-fed equivalent. Meat and eggs from pastured (range-fed) poultry are good sources of omega-3 fatty acids as well. An egg from a free-range hen can contain up to twenty times more omega-3 fatty acids than an egg from a pen-raised hen. The relative abundance of omega-3 fatty acids in grass-fed animals may surprise you. But it is not all that difficult to understand once you realize that, just as salmon and other fish get their omega-3 fatty acid content from sea vegetation, these animals are feeding on vegetation similarly rich in essential omega-3 fatty acids. Grass-fed products also offer a significant supply of another type of good fat, a potent anticarcinogen called conjugated linolenic acid (CLA), which will be discussed further in 6. When dairy cows are raised on fresh pasture alone, their milk has five times more CLA than that of cows fed a regular diet of grains. Finally, the leaner meat from range-fed animals can actually help to lower cholesterol levels. By staying with range-fed animals, you can eat meat in small portions (six ounces or less) with approval from nutritionist scientists like me.
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