This morning I was on a mission. I got up, tended to our wee 6 month old bundle of mayhem, and went straight for the fridge. There was something waiting in there for me, something that called out to my tastebuds and superseded any thoughts of breakfasty etiquette.
That little something? A tray of freshly minted chocolate cherry bites. The night before, I allocated a small portion of my evening to pit a batch of fresh cherries from my parents’ orchard, and then made them a whole lot more exciting by DIPPING THEM IN DARK CHOCOLATE.
I’m sure you can understand why I made an immediate beeline for the fridge first
thing in the morning. After a night of chilling, the chocolate had hardened around the cherries, creating a textural masterpiece. And it didn’t taste half bad either.
So, a sweet, decadent, HEALTHY dessert or guilt-free snack? What more could you ask for?! Without further ado, here’s our super easy dark chocolate cherry bites recipe.
Dark chocolate cherry bites
Aside from pitting the cherries, you can whip this recipe up in no time at all. You can also use pre-frozen cherries (either from the supermarket or from a batch you froze last summer), but it’s best to coat the cherries in chocolate before they fully thaw, otherwise they tend to get a bit mushy.
If you're starting with cherries that haven't been pitted, take some time to do that now. If you've got a dedicated pitter, you should be able to complete this step in less than 20 minutes. If you don't, it may take a little longer (I used the blunt end of a kebab skewer before I got my pitter, and it was better than nothing!).
Break the dark chocolate block up into smallish squares, and place in a double boiler. I fashioned a double boiler by putting an inch of water in a saucepan, then placing a stainless steel mixing bowl on top. Leave the chocolate for a few minutes to fully melt.
Put 5-6 cherries into the melted chocolate at a time. Use tongs to mix the cherries around in the chocolate until they're fully covered, then transfer to a baking tray lined with parchment paper. Repeat until all cherries are used up.
Place the tray in the fridge for around an hour, or until the chocolate casing has completely hardened (I left mine in the fridge overnight, to resist temptation!). They're now ready to eat!
The cherries will only keep for a few days in the fridge, so eat up or transfer to a ziplock bag and store in the freezer if you can't keep up.
Bone broth has recently taken the paleo, primal, and ancestral dieting worlds by storm, and thats no coincidence. Not only is bone broth an excellent way to make use of all those leftover bones and carcasses you’d otherwise throw out post-roast, it’s also one of the most nutrient dense foods on the planet.
Bone broth benefits
If you’ve arrived at this article looking for a quick, easy recipe: you’ve come to the right place! So if you’re keen to just get stuck in and make some fine-ass broth, scroll down to the next section. But if you’d like to amp yourself up with some fun facts about why bone broth is just so darn good, lets dive right in.
As we explained in yet another ultra-informative Thrive Primal article, bone broth is a must-eat for just about anyone. It’s loaded with a wide range of essential minerals, many of which the typical Western diet is seriously lacking in. These include calcium, phosphorus, magnesium, and potassium. Our friend bone broth, also known in certain circles as stock, is chocka block with glycine and proline, two amino acids which are just the bees knees for your overall health and, well…your knees!
Bone broth also contains plenty of collagen, condroitin and glucosamine, all of which you need to maintain a healthy, fully-functioning body. Put together, all of these minerals and nutrients mean bone broth is an excellent way to improve your bone and tissue healing rates, keep your skin looking young and firm, revitalize your hair and nails, keep your joints supple, heal your gut lining, and improve detoxification.
Excited yet? You should be. Well, without further ado, let’s get broth making!
How to make bone broth the paleo way
There’s two ways you can make bone broth: the slow way, and the fast way. Because the fast way requires a pressure cooker, and we haven’t yet invested in one of those, we stick to the slow way. It’s no less effective, but it just take a few hours longer.
Equipment:
Slow cooker or crock pot (they’re essentially the same thing)
large glass jar or multiple smaller jars
Instructions:
Whenever you cook up a roast, lamb chops, or any meat with bones, set the bones aside and store them in a container in your freezer.
Once the pones have piled up to about two thirds the size of your slow cooker (less is fine, too!), you’re ready to go.
Throw the bones in your slow cooker, completely cover with cold water, and set the temperature to a low heat. The mixture should remain at a simmer the whole time, and should never boil over.
Add one to two tablespoons of apple cider vinegar or white vinegar to the bone and water mixture. This helps to draw the nutrients out of the bones.
Leave the bones to do their thing, topping up water as necessary to ensure they remain submerged the whole time. We leave beef and lamb bones simmering for 18 to 24 hours to ensure all the nutrients are extracted into the water, and chicken bones for around 12 to 16 hours. The longer you cook them, the more nutrient-dense your broth will be.
After the allotted time, remove from heat, cover, and leave to cool down. Before the mixture cools completely, remove the bones from the bottom of the mixture and pour the rest into a large glass jar and keep in the fridge. It will keep for around 1 to 2 weeks – if you don’t think you’ll use it all within this timeframe, just place some of it in an appropriate container and freeze it!
Note that if you don’t have a slow-cooker or crockpot, you can also just use a large stock pot. Just make sure it’s big enough, and that it’s ok to leave simmering unattended for a long period of time.
Paleo bone broth recipe using pressure cooker
As we explained earlier, there’s a much faster way to fulfill your bone broth needs: the pressure cooker! If you’ve got one of these bad boys, you can whip out a decent batch of bone broth in 2-3 hours. Impressive!
Large glass jar or collection of smaller widemouth jars
Instructions:
Place your bones in the bottom of your pressure cooker. Make sure the bones don’t reach past the two thirds mark of the cooker, otherwise you’ll be dealing with a pressure cooker overload!
Cover with water, and add in 1-2 tablespoons of apple cider vinegar or distilled white vinegar. Any old vinegar will do, really.
Set your cooker to high pressure and leave for three hours. After this time, turn off the heat and leave to depressurize naturally.
Allow the mixture to cool to just above room temperature, then strain the liquid from the bones. Store in glass mason jars in the fridge, or place in the freezer for longer term storage.
That’s it! Pretty easy, right? You can also get snazzy by doing things like roasting the bones first (to give your broth a darker, more intense flavor) or adding in vegetables like leaks and carrots. But I like to keep things nice and simple, and knock back half a cup or so of broth each day to reap the health rewards. Enjoy!
And p.s. if you’re worried about lead toxicity issues, don’t be: according to Chris Kresser, the lead found in bone broth is nothing to be worried about.
It’s not that you don’t understand or agree with why it matters. You’re sold on the merits of eating whole foods, raising healthier kids, avoiding toxins and chemicals, getting fit, and using alternative remedies.
But sometimes it’s a whole lot easier to say than to actually do, right? Believe me, I’ve had the same struggles and questions as you. What on earth do you eat (and especially, what do you feed your kids)? How do you afford to buy healthier products? And where do you find the time to make and do all this stuff?
I know what it’s like to feel that healthy living shouldn’t be this hard, and it shouldn’t have to cost so much, either! Don’t you ever wish someone would just tell you exactly what you need to know and how to make these changes for less?
Because when you have the right info and tools at your fingertips, it all comes together so much more easily.
You know what to cook for your family. You’re more confident in choosing natural alternatives. You find ways to save money without comprising on what’s important to you.
You learn to replace store-bought products with DIY options that actually work and are easy to make. You feel better (and even look better, too). Healthy living becomes less stressful and more enjoyable.
That’s why Stephanie and her team have put together the popular Ultimate Healthy Living Bundle for the fifth year in a row (hurray!). They’re amazed at how many families are saying “yes!” to their health (over 64,000 and counting!) and taking them up on this super short opportunity to get a complete library of natural living resources for one teeny tiny price.
What’s included in the Ultimate Bundle?
You sort of need to see it to believe it, but the package includes 83 digital products and it’s worth over $2,400!
For the cost of a small bag of groceries, you’ll get a complete healthy living library to help you:
prepare whole & delicious real food
get the toxins out of your house for good
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raise exceptionally healthy kids in an unhealthy world
plus learn about gardening & homesteading, meal planning, weight loss and so much more!
Plus, it comes with over $250 worth of bonus offers including:
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Besides being so incredibly helpful and inspiring, one of the things I like best about the bundle is the price. By offering the bundle for a short time only, they’re able to give you access to over $2,400 worth of high-quality eBooks, eCourses and printables for a whopping 98% off!
How to get your hands on the goods
Here’s how it works:
Visit their website, take a quick look at all the goodness that comes in this package, then click the green “Buy now!” button to go through their simple and secure 3-step checkout process.
You’ll receive an email with a login to their online access portal, where you’ll begin downloading your eBooks, signing up for your eCourses, and redeeming your free bonus offers.
Use their Getting Started Guide to pick the topic you want to tackle first and start making healthy changes!
The most important detail, though, is that this bundle is available for just 2 days! After Thursday night, December 29th, the sale ends and you’d have to buy all of these products individually.
It’s even backed by a full money-back happiness guarantee, so you can make sure it’s right for you.
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Get what you need for your healthy lifestyle. Learn more or get your bundle HERE.
(Psst… the bundle goes away at 11:59pm Eastern on Thursday, December 29th, so don’t wait!)
As soon as this bundle is released, I intend to get my hands on one effective immediately. Having been given an insider’s sneak peak a few weeks ago into what it contains, I’ve been doing my research…and it’s ridiculous how astronomical the savings are. Many of the publications are one’s which I’ve been working up to buying anyway, and on average just two of these ebooks would amount to the full price they’re asking for this bundle!
If you’ve got any questions, feel free to leave a comment and we’ll get back to you ASAP. In the meantime, check out this video for some healthy living inspiration!
It’s kind of a no-brainer, but I suggest you check out what’s on offer and make your own decision!
Mention the word “dairy” to your average paleo enthusiast, and they’ll shake their heads and mutter to themselves about potential toxicity issues, food allergies, and the untrustworthiness of these types of products. And they’d be right – this subject area is a very difficult one to navigate, as dairy products are typically shrouded in mystery and have the potential to throw your clean dieting right off the rails.
In Part 3 of our food shopping series (check out our guide to fruit and vegetables here, and our guide to shopping for meat, poultry and fish here), we’ll explore how to tell if milk and other dairy-based foods are good for you, how to find high quality ingredients in your supermarket or at the farm gate, and hidden dangers you need to look out for.
Read on, to continue your training towards becoming a supermarket superstar!
Is dairy and milk paleo?
From a strict Paleo standpoint, dairy was not consumed in the Paleolithic Era (aside from human milk, that is!), and for this reason many of those who follow a regimented Paleo diet stay away from it.
But just because something wasn’t available to our ancestors doesn’t make it inherently bad. Good quality dairy is an amazing source of nutrition, designed by the animal that produced it to be loaded with saturated fats, beneficial bacteria, essential fatty acids, proteins, vitamins and minerals. As it is the first thing a newborn calf, kid (in the goat sense) or lamb drinks, it provides a vital burst of nourishment that this animal needs to survive the first phase of it’s life.
Now, while this milk was not designed for human mouths, there’s no reason why we might not gain benefit or nourishment from it. In my opinion, it’s the same as eating good quality eggs – they clearly weren’t designed for human consumption, but they’ve attained an almost godlike status amongst the Paleo community, and are celebrated for the vitamins, minerals, proteins and fats they can provide us. Milk is the same – we can benefit from the same compounds that the calf, kid or lamb would thrive on.
Where dairy gets a bad rap is with regards to lactose, casein and the potential for introducing synthetic toxins into our bodies. It’s important to note, however, that this is usually only a problem when buying regular, grain-fed, store-based milk or dairy products. These products are made from cows (and to a lesser degree, sheep and goats) which have been raised on a diet consisting almost solely of GMO corn and soy, while being confined to tiny pens inside horrific dairy factories, away from the sun. These animals are also regularly injected with hormones, to make them grow faster and produce more milk, and antibiotics, to prevent them from developing diseases due to their unhealthy living conditions.
All this nasty stuff gets into the milk, while all the good stuff (the beneficial bacteria, digestive enzymes, saturated fats) gets removed during the processes of skimming, pasteurization and homogenization. The result is a dairy product devoid of nutrients and healthy fats, which is now missing the very bacterial cultures and enzymes which make it easier for our stomachs to digest in the first place (and which would otherwise prevent us from developing lactose or casein intolerance).
Why raw milk is NOT dangerous
Unfortunately, the agricultural industry has made it ridiculously difficult to get your hands on good quality dairy. Most of the US states continue to impose a complete ban on the sale and distribution of raw milk, citing antiquated cases of people becoming sick or even dying from consumption of raw milk that was somehow contaminated. These fears are based on a system of pasteurization which was introduced back before the invention of refrigerated transport and storage, when milk or dairy products could become eventually become contaminated by harmful pathogens after sitting in a warm place for too long.
Well, as it happens, we have fast, refrigerated transport now, and cold storage, and fridges at home – so those claims about the necessity of pasteurization are completely redundant! What’s more, those stories of people getting sick from raw milk were almost always due to that milk coming from cows which were raised in undesirable conditions – like the small pens, with antibiotic-injected, hormone-enriched, grain-fed cows I talked about earlier. If the cows themselves are raised in pasture and allowed to roam free under the sun, these health concerns are even more redundant.
In actual fact, you’re far more likely to get sick from drinking regular pasteurized milk than you are from raw milk! One expert even goes so far as to state that “you are about thirty-five thousand times more likely to get sick from other foods than you are from raw milk”. So quit worrying! If, however, you still find yourself shaking in your boots at the very notion of drinking something which hasn’t been heated to smithereens, check out this article we wrote a while back.
How to buy good quality, healthy dairy products
Rather than going into too much more of a rant about the dairy industry and how it’s turning people against one of the most nutritious (not to mention delicious!) food sources available, lets get down to business. You came here to learn how to ferret through all those nasty dairy products and locate the actual good, healthy ones, and the below table should help you do just that. The table is laid out to present the most desirable sources of dairy first, then works down the list to products which you should probably just stay away from altogether. Remember – if you can’t find good quality dairy, it’s generally better to just cut your losses and eat or drink something else.
It turns out that making a table to show how best to prioritize your milk is a difficult task. Hopefully the above gets the point across: the highest quality milk and dairy is from humanely-treated, grass-fed cows (and sheep and goats) that have been raised on an organic farm (which implies that they’re free from hormones, antibiotics and probably GMOs). The best milk is also raw and full-fat! As you work down the table, the dairy becomes progressively less good for you when it is no longer organic or full-fat. To provide a rough indication, I’d recommend regular (daily to 2 or 3 times a week) consumption of dairy products which are found in the green category, occasionally (no more than once a month) for those products in the orange section, and never buying those products in the red. ESPECIALLY dairy which is raw but comes from non-organic, grass-fed cows…although you’re fairly unlikely to ever come across that!
Finding good quality dairy is difficult, but not impossible
During our time living in Canada, Liivi and I became obsessed with the idea of getting our hands on a regular supply of grass-fed, raw dairy. It was very, very difficult, on account of strict Canadian laws which prohibit the sale of raw dairy products, and because 99.9% of the dairy farms there are grain-feeding. After much searching, we eventually came across this website, which got us in touch with a cooperative that provided real, organic, humane, grass-fed, RAW milk and dairy products. They products were expensive, but boy, were they good!
In the US, state governments are slowly starting to loosen up the laws, following increasing pressure from the public. Check out this interactive map to see whether your state allows the sale of raw milk in-store, or at least at the farm gate.
If you live in an area that is prohibitive to raw milk, however, don’t dismay – you can generally still get your hands on some high-quality, grass-fed dairy products, even if they’re not raw. As we travelled through the States and Canada, we would keep our eyes peeled for either the Kerrygold brand or the Anchor brand. Kerrygold comes from Ireland while Anchor comes from New Zealand, and both are produced from grass-fed cows, with no hormones and no antibiotics (I would know: I used to work for Anchor as an environmental officer!). You’ll often find Kerrygold butter or Anchor butter in your supermarket, and sometimes also Kerrygold cheese. Elsewhere in the world, you’re more than likely to stumble across a range of Anchor products, including Anchor butter and Mainland cheese. Failing that, order them on Amazon:
Another great way to get many of the benefits of grass-fed, organic cows, is from this whey protein powder which I came across after days of painstaking research. Find out more about it, here!
Confused about how to get the most out of your meat shopping, either at your local supermarket, butcher, or down at the weekly farmer’s market? You’ve come to the right place!
It might look a little overwhelming as you stand there and eye up the towering mounds of beef, pork, lamb, chicken, fish, and various other unidentifiable meats. But with a little bit of ground work and a knowledge of how to prioritize the best meats, you’ll do just fine. Here’s the quick and dirty on what you need to know.
On the importance of fat
If you’ve just recently made the shift to paleo, chances are you’re having trouble wrapping your head around the whole fat-is-good thing, especially with regards to saturated fats. This understanding of fat plays such a foundational role in the success of the paleo, primal, and Bulletproof diets that it needs to be revisited before we go delve any further.
So, without further ado: the saturated fat and monounsaturated fat that comes from meat, be it beef, lamb, pork, chicken, duck, fish, or otherwise, is one of the best, healthiest sources of fat available to humans. This is particularly the case with animals that have been raised in healthy living conditions, or are wild caught. Keep this in mind as you peruse the meat section of your supermarket or pretend you know what you’re talking about when you instruct your butcher what cuts you want.
Saturated and monounsaturated fats are your friends, so don’t shy away from meats which look fatty – these are the best, most nutritional cuts of the entire animal, aside from the organs (more on that later). Your traditional red meats (beef, lamb, bison, venison) have the highest saturated fat content, and incidentally have the best nutritional profiles (rivaled only, perhaps, by cold water fish like wild salmon or wild sardines). Chicken and pork, on the other hand, are generally lower in saturated fat content, have a higher monounsaturated fat content, and are packed with less vitamins and minerals.
Is it important to get grass-fed, pastured, or wild?
In a word: yes. Very important. If you’re going to put your dollar to work in the supermarket, put it to work buying the best quality meats you can find: the difference between a low quality meat and a high quality one is huge.
Grass-fed meat
“Grass-fed” is a term used to describe any ruminant (cow/beef, deer/venison, lamb, bison) which has been raised all its life on a diet of grass. This is what their digestive systems have evolved to process, and they can only truly be healthy when allowed to roam freely and eat grass to their heart’s content.
Grass-fed meat is much more nutritious and has a significantly better Omega-3 to Omega-6 ratio, meaning it is less inflammatory than grain-fed meat and much better for your body. Grass-fed meat also has a significantly higher saturated fat content, which is a good thing.
Meats which display the label “grass finished” indicate that the animal has been primarily raised on grain throughout its life, then has been allowed to graze at pasture for a few weeks prior to slaughter. While this is better than a ruminant which hasn’t had any interaction with grass at all, it is nowhere near as good for you as grass-fed meat.
Pastured or free-range meat
The term “pastured” essentially has the same implications as “grass-fed” but it applies to non-ruminant land animals like pigs, chickens and ducks. If a meat displays the label “pastured” or “free-range”, it indicates that this animal has been raised in a healthy environment where it can roam freely, eat selectively and choose those foods which it gains the most benefit from. “Free-run” is slightly different to free-range, with free-run chicken or eggs coming from hens which can theoretically run free in an “open concept” barn, and are not housed in cages like conventional hens – not quite as good as free-run, but still better than your average cage-raised hen.
Even if the meat is not organic, if it is pastured or free-range it is generally fair to assume that this meat has less antibiotics, hormones, and other nasty surprises hidden in it’s depths. This is purely because such animals are healthier than their caged counterparts, and therefore need less synthetic treatments to keep them alive.
Wild-caught
“Wild-caught” can technically apply to any type of animal which occurs naturally in nature (such as venison or duck), however in most cases it refers to fish. As with the previous two categories, there’s a huge difference in quality between wild fish and farmed fish. Farmed fish are fattier, but it’s the wrong kind of fat, with a high ratio of omega-6s to omega-3s. This higher fat content in farmed fish also means that you’re getting less protein per serving than wild fish.
Possibly worse than this is the amount of toxins you’ll find in a typical fillet of farmed fish. In one of these babies, you’re likely to find high concentrations of body-harming compounds like dioxins, PCBs, fire retardants, pesticides, antibiotics, copper sulfate, and canthaxanthin (a dye associated with retinal damage used to make colorless farmed fish various shades of “wild” pink). Delicious.
Wild caught fish can contain these same toxins, but in far lower concentrations, and it’s only because of humans polluting the waters they swim in that they’re present at all. Another thing to keep in mind is the amount of destruction and pollution that these fish farms are doing to the waters in which the real, wild fish make their home.
For more information on choosing the right fish, check out this article from the Natural Resources Defense Council (NRDC).
Should I try and buy organic meat?
Yes, you should certainly try. While organic meat is often hard to come buy, it’s worth seeking it out as it typically has an improved nutritional profile, but more importantly it doesn’t contain toxic residues from pesticides, herbicides, antibiotics or hormones which you’ll find in high concentrations in other, non-organic meats.
If a meat is organic, the feed it is given also needs to be organic, which means that this animal will be healthier and it’s meat is therefore of a better quality. Most of the time, organic also implies GMO-free, which is always a good thing. For more information on this, check out the section on GMOs in this article.
Which meats are best?
Originally, I had intended to put a list in this section which rated each type of commonly-stocked meat based on a range of variables and then recommended which were best. After giving it some thought, however, I came to conclusion that many others have reached – there’s no single best thing. Such a list should never exist, because there are so many different variables at play.
That being said, I do have some recommendations for what you write on your next grocery list with regards to buying meat:
Vary your meats throughout the week
While many paleo enthusiasts consider beef to be one of the best meats due to it’s high concentration of saturated fats, wide range of nutrients, and balanced fatty acid profile, you shouldn’t eat beef every single day. Doing so would put you at risk of iron toxicity, as red meats like beef and lamb have high concentrations of iron. Similar issues apply to other meats: too much chicken or pork could mean not enough saturated fats or an overload of polyunsaturated fats (the troublemaker of the fat trio), and a lack of the nutrients found in red meats. Too much fish, especially salmon or other cold water fish, could actually lower your omega 6 levels to the point where they’re unhealthy (yep, thats a thing).
The point is, vary your meats throughout the week and you’ll be getting all their benefits without getting an excess of their less desirable attributes. I have a very basic system whereby I always separate my meats by at least 2 to 3 other meats. For example, I might eat beef for dinner on Monday, then have eggs for breakfast on Tuesday, chicken for lunch, fish for dinner, a smoothie for breakfast on Wednesday, and lamb for lunch. This way, you’re enforcing a buffer period so that you don’t eat the same meat over and over, which can lead to health complications.
Eat organ meats on a regular basis
Yes, they taste pretty darn horrendous, but they’re probably one of the most nutrient-dense foods available to humans (if not THE most nutrient dense food!). This means they’re well stocked with many vitamins and minerals which you’d be hard-pressed to find anywhere else. For this reason, they can really give your health a kickstart, by filling in any nutritional gaps you might have in your body.
Of all the organs, liver is by far the most nutritionally-dense, so you should make sure you have this at least once a week. Other organs which you’ll likely see in the supermarket include kidney, heart, and tongue (these last two technically being muscles, but lets not nit-pick) – experiment with different organs and different recipes (this article has lots of good tips), and you’re bound to find SOMETHING which you and your family can choke down without complaining too much.
Oh, and remember to go for high quality sources (grass-fed, pastured, free-range, organic, yarda yarda)
Experiment with different cuts of meat
You know when you get up to the butcher’s counter, and they ask you what cut of beef or lamb you’d like, and you start to panic because you know NOTHING about which cuts are best? Well, you don’t have to panic any more – there IS no best cut. Traditionally, people would slaughter a cow or lamb, for example, chop it up into manageable portions, and proceed to literally eat that animal from nose to tail. These people, as it happens, were a whole lot healthier than most modern day westerners.
Take a leaf from their book and embrace the “nose to tail” mantra. Try buying different cuts of meat each week, perhaps even asking the butcher if they would recommend any particular cut which is interesting or different from usual. Eating different parts of the animal means you’ll be gaining access to a range of different nutrients and fat ratios, and as I’ve said before – variation is good!
Questions? Comments?
Phew, that was a lot of writing! I seem to recall saying that this was going to be “quick and dirty” at the start of the post, but it turns out that it was more “long and arduous”. That said, if you’ve got any further questions, or have a beef (pun unintended, surprisingly!) with something I’ve said, then drop us a comment and let us know! Oh, and do check out post number 1 in this 3 part series, which explains how to shop for fruits and vegetables like a pro!
Ok, so you’ve read up on your paleo basics, you’re excited about the positive steps you’re about to take, and you’re rearing to go. You take a bold step inside your local supermarket, and stop abruptly, looking around with a growing sense of unease at the vast shelves of processed goods, overflowing bins of fresh produce, and quivering piles of meat, fish and poultry.
I’ve been there, and I get it. The supermarket for the paleo-conscious is like a minefield, requiring the newly-inducted to step gingerly, lest they put they foot (or in this case, hand) on a food item which appears healthy and wholesome, but is in fact riddled with pesticides and beefed-up on GMOs. Kapow! The bad-food mine goes off in your stomach, you introduce new toxins into your system, and you’re back to square one.
6 years ago, when Liivi and I first jumped on the paleo/primal/Bulletproof bandwagon, we would spend long hours in the supermarket, walking slowly up and down the aisle, examining each potential morsel of food with a metaphorical magnifying glass, and eventually coming to a slow, painstaking decision. We’d get home tired and frustrated, only to find that many of the foods we’d chosen had a sneaky bit of hydrogenated oil or an artificial ingredient that we’d failed to notice in our quest to make it to the checkout with our minds intact.
Gradually, we honed the process, to the point where today we can fly through the supermarket, invariably ignoring 90% of the foods on display, and come out the other side with foods that align with our health mandates. And now I’d like to very generously share that information with you, and save you having to go through the same excruciating process that we did back at the beginning.
This post is the first of a 3-part series which examines how to find the best, cleanest, most paleo-friendly foods at your local supermarket, regardless of how paleo-friendly that supermarket really is. If you’d like to skip ahead, here’s the links to the other articles:
Before we delve into how to pick out the healthiest, cleanest fresh produce, it’s worthwhile revisiting one of the key guiding principles of paleo: keep your sugar levels to a minimum, wherever possible.
Now, I’m not talking about removing sugar altogether from your diet: going ketogenic isn’t really my cup of tea. For one thing, sweet things are just so damn delicious, and I’m utterly unwilling to cut them completely out of my life. For another, starving your body of sugar can cause all sorts of hormonal imbalances, the most notable of which is an increase in the production of the stress hormone cortisol, which can in turn contribute to development of auto-immune diseases and annoying conditions like candida.
But, because sugar is pro-inflammatory, and can contribute to weight gain and a host of other ailments and diseases when consumed in excess, you definitely need to keep an eye on it. Fruit, as it happens, is high in fructose, a type of sugar that can spike your blood sugar levels and increase your risk of insulin resistance, which in turn can lead to diabetes.
For this reason, you should always buy far more vegetables than fruit. Vegetables have all the nutritional benefits of fruit, but without the sugar (with the exception of high-starch vegetables like potatoes), so go nuts in the vegetable department. As for fruit, I find eating between 1 and 3 portions per day is just the ticket – make sure you vary what varieties you eat on a daily and weekly basis, though.
Going organic
In a perfect world, you’d always buy organic produce. Heck, you’d buy organic everything if you could. But, unless you shop solely at an amazing farmer’s market which permits only organic meat and produce (if you know of such a place, I want to hear about it!!), that’s not really an option. Organic produce is grown and harvested without the use of pesticides, herbicides and synthetic fertilizers, meaning that it is higher in nutrients and doesn’t introduce nasty toxins into your body.
But organic produce is expensive, and it’s generally only available for limited varieties in your supermarket (if at all). For this reason, you need to prioritize what you buy organic, and what you don’t. Luckily, the Environmental Working Group (EWG) has already done this for us, producing two lists called the Clean Fifteen and the Dirty Dozen which indicate which foods are better to be bought organic, and which foods are low enough in toxins etc that they can be bought non-organic without too many health concerns. The lists are as follows.
Green Fifteen (generally less prone to toxic sprays and chemical fertilizers, so ok to eat non-organic):
avocados
sweet corn (I wouldn’t advise eating this AT ALL, if you can avoid it)
pineapples
cabbage
frozen sweet peas
onions
asparagus
mangos
papayas
kiwi
eggplant
honeydew melon
grapefruit
cantaloupe
cauliflower
Dirty Dozen (generally more likely to be coated in chemicals, so better to buy organic):
strawberries
apples
nectarines
peaches
celery
grapes
cherries
spinach
tomatoes
sweet bell peppers
cherry tomatoes
cucumbers
hot peppers
kale and collard greens
If you look at the two lists, you can see a bit of a theme emerging – produce with a thick outer skin that you don’t traditionally eat, like grapefruit, onions, and avocados, is less prone to chemical treatment. Produce which is eaten whole, without anything being removed (like strawberries and apples), is more likely to be sprayed in order to keep its surface blemish-free. The same applies to leafy greens.
With this in mind, you can formulate a very rough guide to shopping for organic produce:
DO buy organic: leafy greens and any fruit and veggies without a thick outer skin (includes tomatoes and peppers)
NOT NECESSARY to buy organic: fruit and vegetables with thick, inedible skins, or skins which you remove anyway before cooking or eating. Things which grow underground, like potatoes and sweet potatoes, are generally ok to eat non-organic, but it’s often better to peel them before cooking to remove potential fungicides.
GMO produce
Generally, most foods which are organic are also GMO-free, however this isn’t always the case. According to GMO Awareness, with USDA Organic-labelled products, “at least 95 percent of content is organic by weight (excluding water and salt). The <5% remaining ingredients must consist of substances approved on the USDA’s National List. GMOs are NOT on this list, so USDA Organic products are also usually GMO-free.”
It sounds as weird to me as it does to you, but there it is. Despite that rather confusing revelation, USDA organic remains one of the best ways to buy GMO-free (or mostly GMO-free) produce. Luckily, however, we’re starting to see many products and produce with the “NON GMO Project VERIFIED” label, which tells you that your fruit or veggies are completely free of genetically modified organisms.
Which produce is best?
We all have different tastes, and I don’t want to be the one to dictate what you should and shouldn’t buy, but not all fruits and vegetables are created equal. Here’s a list of “paleo-approved” produce, adjusted slightly to allow some primal diet goodness into the mix. Things like avocados, peppers, tomatoes, cucumbers, squash and pumpkin are technically fruit, but I’ve included them here as most people think of them as vegetables.
The bottom two rows are red because these vegetables are high in starches, which means that you need to moderate the amount you eat of these each day. As a rough guide, limit your consumption of starchy vegetables to a handful per day.
Within the “approved” fruit category, there are those varieties which are better than others, and these largely consist of berries. Because they have a preposterously high nutrient content and relatively low sugar content, they should always go to the top of your fruit shopping list. I have a love affair with raspberries and have often been heard to proclaim that they are the “king of fruit”. Turns out I was right! Well, more like the oligarch of fruit, but I’ll call that a win!
That’s about it! The above should provide a solid basis for you to become a produce-shopping superstar, saving you some serious time and preventing some major paleo setbacks.
If you’re really serious about taking your diet to the next level, our ebook The Paleo Guide to Beating Candida Naturally has a comprehensive, detailed section on what you should and shouldn’t eat, and even more on shopping for the right stuff. Even if you don’t have Candida (chances are, you probably do), it’s an invaluable guide.
[This is part of an ongoing series which looks at how to naturally, effectively and permanently beat your candida problem using methods which don’t compromise your health in the process. We’ve compiled all this information and more in a 30-day protocol in our comprehensive ebook]
Candida albicans. Hearing its exotic-sounding name triggers feelings of either anxiety or confusion. Anxiety, because you’ve heard about it, suspect you have it, and have no idea how to get rid of it. Confusion, because you’ve been living under a rock and somehow haven’t even heard about it. For you poor, confused souls, perhaps you should check out this article to see whether you’re suffering from it (hint: you probably are).
For the anxious masses, we’re here to help. Because despite what you might have heard, Candida is really just a misunderstood bacterial overgrowth which simply wants to be loved. And we have just the right ingredients to shower it with love and send it back down to where it belongs (in your gut!).
As we explore in a lot more detail in the ebook, Candida is actually an important part of your gut biome, playing critical roles in nutrient absorption and protection from infection. For this reason, embarking on a kill! kill! kill! mission of destruction against Candida really doesn’t do you any good – you’ll be wiping out something which is necessary for healthy functioning of your hot bod.
Do antifungals or antibiotics work against Candida?
Yup, they work. But, they’re not selective, and essentially wipe out your entire intestinal flora, including the good bacteria which are critical for digestion, nutrient absorption, immune function, hormone balance, and numerous other vital roles. If your doctor puts you on a round of antibiotics or antifungals to get rid of Candida, you’ll possibly get rid of it but you’ll severely damage your health in the process. And it’s very likely that the reason you have Candida in the first place is because of antibiotics, as they kill the bacteria which normally keep Candida in check. What’s more, if you want to keep Candida away after your first round of antibiotics, you’ll have to keep taking them, as your body will no longer be able to naturally regulate it’s growth.
Does starving your body of sugar work against Candida?
Yes and no. Yes, reducing your sugar intake helps to starve Candida of a primary food source and in this way can help to curb it’s growth and expansion. This is what most “natural” anti-Candida diets propose, however they almost always take it too far – starving your body of sugar actually puts it into a state of stress, increasing Cortisol levels and weakening your immune system. Thus you may cut out one of Candida’s food sources, but you also reduce the body’s ability to fight it via natural means. The best approach is to reduce sugar intake and limit it to “safer” sources like raw organic honey or a couple of servings of fruit a day (max).
Do natural antifungals work?
They certainly seem to! And the leader in this area is none other than little old apple cider vinegar. Mixing raw ACV into your water once or twice a day sends this glorious antifungal through your digestive system, bringing it into contact with your Candida overgrowth and letting it work it’s magic. It somehow possesses the ability to support a healthy gut biome by fighting bad bacteria, controlling bacterial overgrowth or infections (i.e. Candida), and backing up good bacteria. Essentially, it fulfills the same role as pharmaceutical antibiotics or antifungals but has the decency not to kill everything like they do.
Are essential oils effective against Candida?
Yup, certain oils are very useful in your fight against Candida. Lemon essential oil, for example, has a strong detoxifying effect on your body, helping to cleanse your blood and support your liver. It also supports healthy immune function, and in this way provides a strong building block upon which your body can start to control the Candida overgrowth on it’s own, without the assistance of drugs or fancy schmancy diets. Other anti-Candida oils include frankincense and oregano essential oil.
Does diet matter?
Ah….let me think about that…YES!!!!! Of course it does. Diet is one of the key reasons why most people fail to bring their Candida overgrowth under control. It’s not rocket science, but eating a diet rich in saturated fats, healthy organic vegetables (lots) and fruits (not so many) and good quality protein sources (grass fed or pastured organic meat and eggs) will help your body re-balance its hormones and rebuild its immune system so that it can get to work on your Candida problem. Another big step is avoiding processed foods, grains, and most dairy products. There’s a whole lot more information on this (38 pages on diet alone, to be exact!) and how to structure your diet in our ebook.
Stick with it and let us know if you have any questions. You can do this!
Mankind’s relationship with grains might be considered a long one, tracing back to the agricultural revolution approximately 12,000 years ago. It was at this point in our history that humans developed the means to cultivate grains, and since this point they have come to be seen as the backbone of civilization. Humans treasured grains on account of their rapid growth rates, versatility, and long storage life, and they soon became a valuable form of currency: one which could dictate the rise and fall of towns, cities, and even empires.
Today, grains continue to be seen as vital to our existence, with politicians, media, and health specialists all urging mass consumption of whole grains in order to stay healthy. The notion of grains as staple food has become so embedded in our consciousness, in fact, that it is difficult to even consider life without them. After all, how would you get your daily dose of fiber? With what would you sandwich your ham, cheese and tomato? Indeed, where would you put your pasta sauce? A life without grains seems hardly worth contemplating.
So why, then, is there such a poor correlation between grain consumption and health? Why do the heaviest grain-eating populations, America in particular, continue to get sicker and more disease ridden?
Grains, explained
Alright, alright, lets back the truck up…what the heck IS a grain, exactly?
Well, grains are the reproductive embryos of plants. Each grain is designed to ensure the establishment of a new generation of a given plant species, and must be dispersed away from the parent plant in order to ensure that it does not compete with it’s dearly beloved. To promote dispersal, most plants encourage animals to ingest the grains then poop them out somewhere else, whereby the seed contained within the grain can take hold in the poopy soil and begin to grow.
While effective, this method of dispersal presents a problem. By encouraging the animal to eat its babies, the plant risks having them destroyed by the animal’s digestive system. The plant must then design its grains to be indigestible to animals in order to ensure the survival of its species, and it is this design which is responsible for many of the chronic autoimmune diseases we see in people today.
Grains are unhealthy? That’s preposterous!
In order to discourage digestion, grains contain a potent mix of anti-nutrients and gluten. Unless you’ve had your head in the sand for the past 10 years or so, you’ve probably heard of gluten. It’s also probable that many of you have adopted a gluten-free way of life after reading about the ravages this protein can wreak upon your gut and immune system. This is certainly a step in the right direction, but unfortunately it’s not enough.
Gluten comprises most of the protein found in wheat, rye and barley. It is a compound protein which causes gut inflammation in 4 out of 5 people, and can often trigger an autoimmune response when the body develops antibodies to fight the intrusion of alien proteins in the bloodstream. Gluten contains a protein called gliadin, which is very similar to certain proteins naturally found in the tissues of organs, most notably the pancreas and thyroid. As a result, gliadin can cause your antibodies to mistakenly attack your organs and result in chronic disease, particularly hypothyroidism and diabetes.
Added to this is the highly inflammatory effect of gluten, which causes the walls of your intestines to thin and promotes the development of “leaky gut”. A leaky gut allows bacteria and toxic proteins to enter the bloodstream, and further exacerbates your gliadin-induced health problems.
In summary, gluten is a nasty little hell-raiser. So, you cast aside any wheat, barley and rye due to their glutenous evil, and turn your dietary attentions to other, “healthier” grains. The problem is, while only certain grains contain gluten, ALL grains (yes, even quinoa!) contain anti-nutrients. The most troublesome of which are lectins and phytates.
Phytates are a derivative of phytic acid, a primary source of fuel for plants. Phytates hang out in your gut and bind to important nutrients which are essential for your health, including magnesium, zinc, calcium and iron. This process can prevent your body from absorbing nutrients from food, resulting in chronic nutrient deficiency disorders.
Lectins are toxins which have been designed by plants to prevent their digestion. These proteins possess the uncanny ability to bind to, and damage, the intestinal tract, further compromising gut bacteria and contributing to leaky gut. Prolonged exposure to lectins can result in the development of leptin resistance, which can set the stage for obesity and diabetes.
The link between grains and chronic disease
Certain animals, birds in particular, have evolved to eat and even thrive on grains, and can therefore digest them without experiencing their ill-effects. Humans, however, have only been exposed to sustained grain consumption for 12,000 years or less. When considering the evolution of our species, which took place over millions of years, 12,000 years is not a long time. Certainly not long enough to have allowed our digestive systems to evolve the ability to process grains and receive benefit from them. Added to this is the increasing commercialization of grains, whereby scientists modify the genes and cultivars of grains to encourage high density yields while sacrificing nutrients and other useful compounds found in wild or heritage breeds.
As a direct result of this, modern society is riddled with chronic inflammatory conditions. These conditions are closely associated with high grain intake, and include:
A growing body of evidence is also beginning to suggest that grain consumption may also be responsible for certain neurological conditions, such as multiple sclerosis, autism, and schizophrenia.
The solution is simple: stay away from grains
Based on the increasing number of studies showing the damage that grains can do to our bodies, if you’re suffering from chronic pain, it’s possible that grains are the cause. Here’s an idea: stop eating them! If you can’t bring yourself to remove grains completely from your diet, soaking and sprouting them can significantly reduce the concentration of anti-nutrients and make their vitamins and minerals more digestible.
