Along with the myth that dietary cholesterol causes heart disease comes a whole list of foods that are allegedly destroying our health. Take a look at these 5 most delicious foods that you may have been avoiding, but that are actually good for you.
Note that in order to reap the benefits of these foods, you’ll have to go with the organic versions. Organic products have much better omega-3 to omega-6 ratios and are free of antibiotics, hormones and all kinds of nasty stuff that conventionally grown animals are fed.
Eggs are in fact a nutritious superfood. They’re a rich source of antioxidants like lutein and zeaxanthin, which prevent you against age-related macular degeneration (a common cause for blindness).
Tryptophan and tyrosine are very important amino acids contained in eggs. The former is a precursor for serotonin (the feel-good hormone). The latter synthesizes dopamine and norepinephrine, which promote mental activity and alertness.
An organic or free range egg contains around twice as much omega-3 fats, 3 times more vitamin E and 7 times more beta-carotene than a conventionally raised egg.
How to eat eggs
Scrambled is your worst choice. You’ll destroy many antioxidants and the cholesterol in yolks will oxidize, which may in fact harm your health.
Soft-boiled would be the second best option.
And, this may come as a surprise to you, but eggs are best consumed raw. Heating causes the protein in the egg to change it’s shape, which may cause allergies. This is a non-issue with raw eggs.
I can only recommend eating organic raw eggs. Never eat conventionally raised eggs raw, as they may be infected with salmonella.
Try to get your eggs from a local farmer, if at all possible. Avoid omega-3-enriched eggs, as the quality of these omega-3 fats is usually very poor – they may as well be already oxidized when they get to you.
Butter is a rich source of fat-soluble vitamins A, D, E and K2 and minerals, like manganese, chromium, zinc, copper, iodine and selenium. It provides short- and medium-chain fatty acids, and it’s omega-3 to omega-6 ratio is perfectly balanced.
Butter from grass-fed cows is rich in conjugated linoleic acid (CLA) – an extremely valuable cancer fighting and muscle building nutrient.
It’s also a good source of cholesterol, which as you now know is a good thing*. All in all, butter will protect you against heart disease, cancer, osteoporosis, asthma and overweight. It’s also good for digestion, fertility and thyroid health.
Full-fat organic cheese is an excellent source of protein and fat. As most dairy products, they can be a rich source of calcium and vitamins.
If you have the option, go for cheese made from raw (not pasteurized) milk. Unfortunately it’s very hard to find, even forbidden in many countries.
There are a gazillion types of cheese out there and I’m by no means a cheese expert. I love cheddar for the rich, creamy flavor and I add it to my vegetable salads almost every day.
Avoid cheese spread as it’s not real cheese. Low fat cheese is a no-go too.
4. Red meat
Red meat has been demonized for years now and has been ‘clearly associated with cancer’ by ‘experts’.
I agree that conventionally raised meat won’t do your health any favors, but organic, grass fed meat is a totally different story.
I would especially recommend organic beef. It’s rich in CLA and has a good omega ratio. Conventionally raised beef, on the other hand, has several times less CLA and the omega ratio is nowhere near ideal (1.65 vs. 4.84). Organic meat also has a much higher vitamin and other precious micronutrient content.
How you cook your meat is important too. Deep frying in vegetable oils is about the worst it can get. My favourite method is sautéing – it’s quick and easy and doesn’t pump the meat with trans-fats.
Avoid processed ‘meat’, such as sausages, hot-dogs and salami, which are nothing but a parody of meat.
This one’s a real shocker, I know.
The main reason for bacon being thought of as dangerous and unhealthy (along with it’s saturated fat content) is the nitrate/nitrite it contains. But it’s a lesser known fact, that 70-90% of your nitrite exposure comes from within your own body – from saliva.
In addition, about 90% of nitrites we get from food actually come from vegetables. Nitrites are not stored in your body in any way and most of them are excreted in urine within 5 hours of consumption.
Bacon is a rich source of choline, B vitamins, zinc, magnesium and iron. It actually consists of more monounsaturated than saturated fat. These two make up around 90% of bacon’s fat content. The rest are polyunsaturates. No deadly trans-fats.
Choline is especially important – check out the Guide to Fats to find out more about it.
*This article was a bonus chapter in the Guide to Fats, so I’m presuming that you had read the whole book before this point.
This was an article from a mini e-book called Caveman’s Guide to Fats by Marian Cerny. You can get it for free when you sign up to my newsletter called Caveman News – a series of short and simple tips which you can immediately apply to your life to get leaner, stronger and healthier permanently and naturally.
Head over to http://cavemanprinciples.com and sign up now to get instant access to the Caveman’s Guide to Fats.
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