Breaking Down Breakfast Time

Answering the big questions..

Is it really ๐˜ต๐˜ฉ๐˜ฆ most important meal of the day?
What does a healthy brekkie look like?
What other factors are there at brekkie time other than just the foods we eat?
Breakfast ideas for fussy and restricted eaters?

and more in this blog!


๐—œ๐˜€ ๐—ถ๐˜ ๐—ฒ๐˜€๐˜€๐—ฒ๐—ป๐˜๐—ถ๐—ฎ๐—น ๐˜๐—ผ ๐—ฒ๐—ฎ๐˜ ๐—ฎ ๐—ต๐—ฎ๐—ฟ๐—ฑ๐˜† ๐—ฏ๐—ฟ๐—ฒ๐—ธ๐—ธ๐—ถ๐—ฒ ๐—ฒ๐˜ƒ๐—ฒ๐—ฟ๐˜† ๐—บ๐—ผ๐—ฟ๐—ป๐—ถ๐—ป๐—ด?

That’s a controversial question in the health realm for sure! Some say it is, some say it’s good to skip it and continue the fast from throughout the night into later in the day.

In all of my years learning about and living the Primal way I’ve definitely come to the understanding that breakfast is an important time to eat, for most of us, if not all of us.

Let’s look at why brekkie is an important meal, thanks to the wisdom of Mark Sisson of Mark’s Daily Appleโ€ฆ

“Breakfast is When You Break Your Fast

Historically, breakfast was a term used to describe your first meal of the day, no matter when that meal took place. Sometime around the 15th century, it became synonymous with the meal you consume shortly after waking up. And now, thanks to the hundreds of thousands of people thriving with intermittent fasting, breakfast is returning to its first-meal-of-your-day roots.

Simply put, breakfast is how you break your fast.

Whether you have a planned eating window or your fast is just the hours that youโ€™re asleep, the meal that answers the dayโ€™s first call of hunger is arguably the most important.

Let me repeat that: your first hunger of the day is the most important.

Itโ€™s your bodyโ€™s first polite request for you to deliver substantial, supportive, and sustainable fuel to your body.

Benefits may include:

  • Your cravings disappear
  • Youโ€™re not thinking about food 24/7
  • You have more sustained energy
  • You stop snacking all day
  • You sleep better at night
  • Youโ€™re not spiralling into guilt or shame because you binged once the sun went down”

I 100% feel my best when I’m eating a good meal in the morning. Not necessarily right away, or as my first ‘activity’ but definitely eating brekkie is my jam. Pun intended, cos, I love puns! Brekkie helps fuel my brain for funnier puns too.. haha


๐—ข๐—ธ, ๐˜€๐—ผ ๐˜„๐—ฒ ๐—ธ๐—ป๐—ผ๐˜„ ๐—ป๐—ผ๐˜„ ๐—ฏ๐—ฟ๐—ฒ๐—ฎ๐—ธ๐—ณ๐—ฎ๐˜€๐˜ ๐—ถ๐˜€ ๐˜€๐˜‚๐—ฝ๐—ฒ๐—ฟ ๐—ถ๐—บ๐—ฝ๐—ผ๐—ฟ๐˜๐—ฎ๐—ป๐˜, ๐—ฏ๐˜‚๐˜ ๐˜„๐—ต๐—ฎ๐˜ ๐—ณ๐—ผ๐—ผ๐—ฑ๐˜€ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ ๐˜„๐—ฒ ๐—ป๐—ผ๐˜ ๐—ฒ๐—ฎ๐˜ ๐˜๐—ต๐—ฒ๐—ป?

Basically, what most of the world eats most mornings. Grain-based cereals, toast, sausages full of flours and other fake stuff, crappy bacon, tinned baked beans, acai bowls, fruit and greens smoothies, green juices, just a coffee, pastries, muesli bars, protein bars, regular pancakes and waffles, syrups, jam, vegemite, margarine… the list continues but I think that covers most of the standard breakfast options.

If you’re still not convinced that cereal, toast etc do not play a role in a healthy lifestyle (for kids or adults, anyone at any age) refer to our blog all about GRAINS for all the info to get educated.

Why aren’t liquids like smoothies and green juices a good idea? A main reason is that our digestion starts in the mouth when we CHEW our food. Drinking a meal isn’t good for the gut. Another reason is that greens, fruits etc are highly inflammatory and end up causing more problems than positives to our health.

Why aren’t bars healthy? They’re full of junk! Simple!

High fruit brekkies aren’t good for us, if there’s way more sugar than protein and fat.

A high carb meal first up is going to make us hungry again and have an energy drop within a few hours.


๐—œ๐—ด๐—ป๐—ผ๐—ฟ๐—ฒ ๐—ฐ๐—น๐—ฒ๐˜ƒ๐—ฒ๐—ฟ ๐—ฐ๐—ฒ๐—ฟ๐—ฒ๐—ฎ๐—น ๐—ฏ๐—ผ๐˜… ๐—บ๐—ฎ๐—ฟ๐—ธ๐—ฒ๐˜๐—ถ๐—ป๐—ด ๐—ฎ๐—ป๐—ฑ ‘๐—ฏ๐—ฟ๐—ฒ๐—ฎ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ๐—ฑ๐—ฑ๐—ฒ๐—ฑ ๐—ณ๐—ถ๐—ฏ๐—ฟ๐—ฒ ๐—ถ๐˜€ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต๐˜†’ ๐—ฎ๐—ฑ๐˜€

๐—ง๐—›๐—œ๐—ฆ ๐—ถ๐˜€ ๐˜„๐—ต๐—ฎ๐˜ ๐—ฎ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต๐˜† ๐—ฏ๐—ฟ๐—ฒ๐—ธ๐—ธ๐—ถ๐—ฒ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ ๐—น๐—ผ๐—ผ๐—ธ ๐—น๐—ถ๐—ธ๐—ฒโ€ฆ

Animal based. Honest to goodness. Eating meat, animal fat, gelatin/collagen, bone broth and eggs makes the basis of a nourishing start to the day. Animal protein and fat provides long-lasting energy, a high level of essential nutrients that are bio-available (meaning the human body knows how to process them properly and efficiently), and extremely low in (if any) anti-nutrients.

Meat muffins, leftovers from dinner, slow cooked meat, cold roasted meats, eggs done a kazillion different ways, meat waffles, mince patties, good quality bacon, bone broth, collagen/gelatin, cheeses (dairy and not) cooking in and adding beef fat, lard, ghee, butter… there are so many ways to have a nourishing and enjoyable animal-based brekkie meal.

Adding in a few other healthy low-inflammatory options like avocado, mushrooms, some veggies, and low-sugar fruits (e.g. berries) are great too. Even whole fruit jelly can be a great addition to breakfast meals.

Then the sometimes ingredients like coconut yoghurt, coconut cream/milk, honey or pure maple syrup, fruits, paleo flours turned into breads, cereals, waffles, pancakes etc.

It’s really not hard to switch from standard crappy options over to nutritious alternatives. It takes some effort, planning and time initially, a transition period, then getting used to it so it becomes the ‘norm’. We did it over a decade ago. And if Clint, who said “๐˜ ๐˜ค๐˜ฐ๐˜ถ๐˜ญ๐˜ฅ ๐˜ฏ๐˜ฆ๐˜ท๐˜ฆ๐˜ณ ๐˜จ๐˜ช๐˜ท๐˜ฆ ๐˜ถ๐˜ฑ ๐˜ฃ๐˜ณ๐˜ฆ๐˜ข๐˜ฅ” can do it, anyone can!


๐—” ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ฏ๐—ฟ๐—ฒ๐—ธ๐—ธ๐—ถ๐—ฒ ๐—ถ๐˜€ ๐—ฎ๐—ฏ๐—ผ๐˜‚๐˜ ๐—บ๐—ผ๐—ฟ๐—ฒ ๐˜๐—ต๐—ฎ๐—ป ๐—ท๐˜‚๐˜€๐˜ ๐—ณ๐—ผ๐—ผ๐—ฑ!

It’s so sad that most of the world thinks a healthy breakfast consists of standard cereals such as cornflakes, sugary kids cereals, mueslis etc, wheat and grain-filled gluten-free toast, spreads, icky green drinks, fruit bowls and smoothies, conventional coffee (non organic) with regular highly processed milks (skim being the worst)…

When the actual healthy options are based on animal foods, low inflammatory whole foods and essential minerals. And a good start to the day is about so much more than just the foods we eat! How much outdoor time we get matters too. Sunrise (or as close to) light directly on our skin and in our eyes, our feet touching the earth, breathing in fresh air, moving our bodies.. it’s all super important on a regular basis.

Let’s start thinking about breakfast time in a more holistic and all-rounder approach. Instead of sitting around a table or in front of the TV eating junk and not doing anything else.

๐™’๐™๐™–๐™ฉ’๐™จ ๐™Š๐™‰๐™€ ๐™ฃ๐™š๐™ฌ ๐™๐™š๐™–๐™ก๐™ฉ๐™๐™ฎ ๐™จ๐™ฉ๐™š๐™ฅ ๐™ฎ๐™ค๐™ช ๐™˜๐™–๐™ฃ ๐™ฉ๐™–๐™ ๐™š ๐™›๐™ค๐™ง ๐™– ๐™—๐™š๐™ฉ๐™ฉ๐™š๐™ง ๐™—๐™ง๐™š๐™ ๐™ ๐™ž๐™š ๐™ฉ๐™ž๐™ข๐™š?


What we do + eat at breakfast time

#1: Consume Sole on an empty stomach (mineral salt drenched water in a glass of water to remineralise the body)

#2: Outdoor time barefoot, moving, getting fresh air.

#3: Early sunshine directly in the eyes and on the skin.

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#4: Eating a nourishing animal-based brekkie meal.

That’s what we do most days of the week to turn our get-up-and-go hormones kicking in, to fuel us, and to keep us full and productive all morning.


Recipe + meal ideas

A simple mince meat pattie with eggs is an easy one, add avocado or mushroom, some low sugar friends or whole fruit jelly, or bone broth, and you have an insanely healthy fuel source to start the day. We sometimes make and ghee-daise which is so creamy and delicious, and for leaner meat we add raw beef suet packed full of bio-available nutrients.

For other ideas check out our website.

Adding offal is a very good idea and a great way to hide the flavour is in patties! Meat Muffins is a brilliant (and popular) time saving breakfast idea, Meat Waffles are different, there are healthy swap recipes for sometimes-meals like pancakes, there’s a couple of cereal options.. a few things to hopefully inspire you to create nourishing breakfast meals for you and the fam ๐Ÿ˜‹


I hope this information and our perspectives and experiences help you and your family on your journey to better health + more happiness!

Aimee

Primal Health Coach for Women

Visit our website:ย Primal Influenceย 

Follow us on socials:ย Facebookย +ย Instagram + TikTok

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Healthy Flour Options

Swapping grain + pseudo grain flours for healthy alternatives.

This is further to a recent post we did all about grains and why they’re not healthy for us on a regular basis.

โ“ Why are grain flours not great? What even are ‘pseudo’ grains? What healthy alternatives are there and how do they stack up against the regular flours? What are some healthy flour recipes?

I cover all this + more in this post PLUS some bonus info including a brand new recipe! AND a special e-book offer!


Pseudo Grains: What you knead to know

And the puns have begun!! ๐Ÿคฃ

Less bad but not good: pseudo grains.

“Grains are not only nutritionally unnecessary, but even downright harmful, packed with toxic antinutrients and inflammatory proteins like gluten. Pseudo grains are foods that resemble grains from the perspective of the person eating them, but are not biologically members of the same group. Biologically speaking, cereal grains are the seeds of grasses, and belong to a group called monocots. In contrast, pseudo grains are the seeds of broadleaf plants, and belong to a different group called dicots.”

List of pseudo grains:

Amaranth
Buckwheat
Quinoa
Kaรฑiwa

Amaranth and quinoa have been cultivated as staple crops in the Americas since well before the first European explorers arrived on the continent. Spanish conquistadors prohibited the cultivation of these pseudo grains due to their role in pagan religious ceremonies, but this ban didnโ€™t last beyond the colonial era. First cultivated in central Asia, buckwheat faced no such challenge from religious enemies: it spread to Europe unopposed, but then decreased in agricultural importance as farmers concentrated on other cereal grains. Although none of them are as common as cereal grains like wheat and corn, they’ve have become increasingly popular in recent years as more people become aware of gluten intolerance and celiac disease as serious problems. Pseudo grains appear to be superior to cereal grains in several ways…” – Paleo Leap

But at the end of the day they’re plants and they have natural in-built defences (AKA Toxins) which do not agree with the human gut. They may be technically higher in some nutrients but that doesn’t mean those nutrients absorb well wen we consume them. Some of them can be OK transition flours for families but there are definitely grain-free options to consider.


Sifting through the grain flour alternatives

The transition to grain-free primal eating used to be damn hard. I did it in about 2010 and struggled to enjoy cooking, baking and healthy eating. Our meals were mostly pretty boring, and any time I did use a grain-free flour, one of very few to choose from at the time, the dishes often didn’t taste great or have nice texture.

The main flour at the time was coconut. That was the go-to flour and it was not easy to work with! Experimentation and practice helped, oh and a tonne of eggs usually, but eventually more options because available and life in the kitchen got a bit easier.

Let’s look at the main grain-free flour options:

Almond meal
Green banana
Sweet potato
Cauliflower
Tapioca and arrowroot
Cassava
Tigernut
Cricket

Macro Cricket Protein Powder 100g | Woolworths
What Is Tiger Nut Flour?
Tigernuts, flour and milk
Cassava Flour Is Best Gluten-Free Baking Substitute | Eat ...
Cassava root and flour

Have you even heard of all of those let alone tried to use them?! I haven’t even tried them all but from all my primal cooking experience I can imagine how some would work, and knowing their potential effect on the gut and health, they’re not necessarily worth trying.

Which of these have you heard of, used, like, hate?


The alternative flours raising the bar in baking

“Raise”, get it?! I just can’t help myself haha

Anyhoo.. which grain-free flours work the best in baking? Here are my thoughts and experience…

Some are made from plant roots or fruit so they’re very starchy and really high in carbs (sweet potato, tapioca, green banana flour, coconut, cassava, arrowroot), with some being quite difficult to work with in terms of straight swap for grain flours. Tapioca and arrowroot, for me, are great additions to cooking and baking with green banana and coconut flour because they act as binders. They actually replace corn starch in primal recipes as well.

I haven’t tried sweet potato or cauli flours yet but plan to this week to include my thoughts in the newsletter, seeing as they’re now available in supermarkets.

Almond meal is high in fat and works well in baking but unfortunately is probably the most unhealthy because nuts are best consumed only in very small quantities and activated (soaked) to try and reduce the high toxin content. I occasionally make a cake or similar using almond meal but my tummy never likes it.

Coconut and green banana flours are probably the least carby and starchy of the fruit and root options, but absorb a fair bit of liquid (especially coconut) and require adjustments in the qty of other ingredients in cooking such as liquids, oils and eggs. Coconut is much more fibrous and can dry out in baking. Green banana flour is dry also but in a less fibre-way, and makes great biscuits, crackers, cakes and more.

Tigernut is known to be really tough on digestion and I’ve actually seen people have allergic reactions to it so it’s not one I’d recommend using often but could be worth trying.

Cricket flour is a plant-free option made from roasted ground crickets. It’s a lot harder to use as a baking flour but makes a great meat and fish coating option or a protein-rich addition along with other flours. It’s available from supermarkets and health food stores and is a really rich, nutty kind of flour.

Which of these have you tried or want to try?


Which healthy flour dough I like the most?

My absolute fave Primal-friendly flour to cook with is green banana flour.

I became addicted to it years ago when our good friend and paleo chef extraordinaire Dan from Canberra was visiting for a few days and showed me how to use it. He taught me recipes he liked to make with it including crepes, and I spent the next 1.5 yrs experimenting with it, getting familiar with it, and ended up creating the world’s first paleo GBF recipe e-books!

It’s a staple ingredient in our pantry, I use it for cooking, baking, coating, it’s super versatile. It’s great on it’s own or combined with other flours/powders, depending on the dish. It works in savoury and sweet recipes. I’d never recommend eating it daily, unless it’s a transition flour, but a few times a week can be fine for most people.

In terms of pros and cons I think it has far less cons than most primal-friendly flours, especially with regards to nutrition. It can be tricky to use at first, that’s why my recipes can be really helpful to get started with it without wasting time and money.

As a subscriber you receive special access to purchasing the first ever Paleo Green Banana Flour Recipe E-books!

๐Ÿ‘‰ Click here to see the recipe lists + to buy


Recipe ideas + bonus new recipe!

As I said above, green banana flour is incredibly versatile, but if you’re not used to how it works with other ingredients and when cooking with it then it’s handy to start with tried and tested recipes. Like mine! If you want to of course…!

If you have used it before and not had great success you might be surprised to know it makes a very fluffy bread! And that’s without using a whole carton of eggs!! ๐Ÿ˜ฎ

Here’s a list of all my fave Primal ways to use GBF:

– New York-style pizza base
– Breads and loaves (sweet or savoury)
– Herb crackers
– Sweet tart bases
– Cereal (porridge and regular crunchy kind)
– Coating fish, chicken and pork pieces

๐Ÿ‘‰ There are some recipes on our website you can use


โœจโœจโœจ SPECIAL BRAND NEW RECIPE: Homemade Healthy Cereal!

This recipe is great for those occasional mornings you really feel like a bowl of cereal, or for family members to have daily for a while during the Primal transition period away from grains.

๐Ÿ‘‰ Click here for the recipe


I had wanted to include my thoughts on using some ‘new’ flour options but due to current lockdown (at the time of creating this post) and not being able to access the products I wasn’t able to try a couple of different flours. As soon as I can though I will and I’ll report on them here with an edit!

If you have any questions for us regarding healthy flour options, email us at info@primalinfluence.com or comment below.


I hope this information and our perspectives and experiences help you and your family on your journey to better health + more happiness!

Aimee

Primal Health Coach

Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Common ‘Healthy’ Food Myths BUSTED!

Busting really common myths related to health that people are literally suffering from is so satisfying! This post is all about busting some really big myths around so-called ‘healthy foods’.

You may be emotionally invested in some ‘healthy’ food tips that we debunk here and may not like us very much after this! Or, you may be enlightened and inspired to learn more and make positive changes.

Either way we’re putting this stuff out there to help you, and because we’ve tried these ourselves and want to share what we’ve learned in all the years we’ve been working hard to continually improve our health.


Myth: Drinking lemon water is healthy

Most of us have tried it at one time or another on our journey to better health. And some people notice slight changes/improvements to digestion but the cons of this seemingly safe health hack far outweigh any possible pros, especially the long-term effects.

The main concerns are high acidity level + teeth enamel erosion.

A lot of SM posts and blogs spout claims like “Lemon water encourages the body to absorb nutrients from the food better. It stimulates the liver, so toxins are eliminated more efficiently. Its mild diuretic effect also speeds up the elimination of waste.

&

Lemons may be acidic in your fruit bowl but once consumed and digested they actually have an alkaline effect in the body. As we know alkalinity is essential for weight loss, reducing inflammation, increases energy levels and improving sleep patterns.

Finding legit info to back up these claims is damn hard!

But don’t we need help to detoxify the body?

Not with acidic foods. Nutrients found in animal foods such as meat and collagen can support detoxification though so adding a spoonful of pure grass-fed beef collagen powder to a glass of water is a far better option!

What about lemon helping boost immunity? Again, not founded and animal foods like meat, bone broth and gelatin, along with getting lots of earthing, fresh air and sun are far more helpful.

๐Ÿฆท High-acid foods can break down tooth enamel so even if you’re using a straw, teeth can still be damaged.

What about lemon essential oil?

Just as bad, if not more, as it’s more concentrated.

The only time we add lemon to water is on the very rare occasion we have a sore throat with a cold coming on, along with raw honey and organic ginger tea to soothe the pain.


Myth: We need loads of fibre-rich foods for good digestion

Aside from the fact that grain foods and high-sugar fruits are not healthy to consume daily or regularly, the other problem with foods like breads, cereals, pastas, fruit etc is the high fibre content.

๐˜—๐˜ณ๐˜ฐ๐˜ฃ๐˜ญ๐˜ฆ๐˜ฎ? ๐˜‰๐˜ถ๐˜ต ๐˜ธ๐˜ข๐˜ช๐˜ต, ๐˜ช๐˜ด๐˜ฏ’๐˜ต ๐˜ง๐˜ช๐˜ฃ๐˜ณ๐˜ฆ ๐˜ณ๐˜ฆ๐˜ข๐˜ญ๐˜ญ๐˜บ ๐˜ช๐˜ฎ๐˜ฑ๐˜ฐ๐˜ณ๐˜ต๐˜ข๐˜ฏ๐˜ต ๐˜ง๐˜ฐ๐˜ณ ๐˜จ๐˜ถ๐˜ต ๐˜ฉ๐˜ฆ๐˜ข๐˜ญ๐˜ต๐˜ฉ?

… nope!

From my own personal experience with years of experiencing digestion problems I can honestly say my #2 toilet trips are the best when I’m eating mostly carnivore (animal-based)!

We have also been mistakenly told by our trusted doctors that a high-fibre diet is a great defensive against the change of diverticulitis and IBS. On the contrary, it has been proven that a high-fibre diet decreases gut flora and irritates the lining of the gut; which increases risk of this disease.” – Keto Adapted

Gut microbiome can balance out nicely with a reduction in the paleo-friendly fibre foods such as fruit and veggies, and we can definitely do well without the grain-based high-fibre foods like breads, cereals etc. Even when the packaging says otherwise! And especially with avoiding the added fortified crap that goes into many products to “add essential fibre”. What a load of BS that stuff is!

Bonus extra info: Read Myths and Truths About Fibre by Dr. Chris Kresser


Myth: Vegetable oils are heart-healthy

Thanks to Dr. Stephen Hussey DC, MS for contributing to this week’s topic with this common healthy food myth… that vegetable oils are healthy for the heart… “When the body uses them for fuel they break our metabolism leading to insulin resistance, which is heavily causative in heart disease.

Insulin resistance is one of the biggest health issues on the planet at the moment. Cafes, restaurants and processed food manufacturers use veg oils because they’re so cheap. Cheap and nasty. And the media tells us some vegetable oils are healthy. So we’re consuming them often and in large quantities. YIKES!

A better term for “vegetable” oil would be “industrial processed seed oil sludge” because most are made from waste products!

The main varieties we have access to and use today are corn, soybean, sunflower and canola.

These oils are damaging to our health for 3 main reasons:
– Their fatty acid instability
– They’re toxic by-products and highly processed
– The high omega 6 to 3 ratio

๐˜ฝ๐™š๐™จ๐™ฉ ๐™–๐™ก๐™ฉ๐™š๐™ง๐™ฃ๐™–๐™ฉ๐™ž๐™ซ๐™š๐™จ?
– grass-fed rendered beef tallow and pork lard for cooking at high temps
– for consuming raw opt for cold-pressed (raw) organic coconut, olive, avocado and macadamia oils
– grass-fed ghee, butter or refined coconut oil for low temp cooking

I hope this inspires you to use healthier oils at home and to be proactive in asking restaurants what they use, and asking them to switch to better options also!


Myth: Kale is a superfood

Sorry about this but another ‘healthy food’ myth is that kale is a superfood. Don’t shoot the messenger!

I, personally, am SO glad I learnt this after a couple of years of eating kale cos I thought I had to. I felt it harming me and when I finally figured out why I was stoked! Especially because I struggled with low thyroid issues already, why would I want to make it worse?!

Kale, and the whole family of plants known as the Brassicas are full of chemicals that wreak havoc in your body through a variety of ways.โ€‹

The most common way is by interfering with iodine utilization at the level of the thyroid, preventing proper thyroid hormone formation, earning these plants the moniker “goitrogens,” or goitre-producers.

A goitre is the swelling of the neck that occurs due to expansion of thyroid gland when it can’t make enough thyroid hormone- not a good thing!” – Paul Saladino MD

Sure, lab tests show kale contains nutrients the body needs. But it also shows how many anti-nutrients it has which definitely outweigh the positives. When a food’s nutrients aren’t ‘bio-available’ – meaning how well they absorb into the body – they end up doing more harm to us than good.

We’ve all been there, thinking this leafy green was a ‘superfood’ and adding it to our morning smoothies, massaging olive oil, ACV and salt into it to add to salads (having to try and rub the anti-nutrients out of something is never a good sign btw!), or boiling and discarding the water… there’s no shame in that but knowledge is power so the more you understand it the better decisions you can make from now on ๐Ÿ™Œ

Swap kale for some meat, offal, eggs for a true nutrient-powerhouse meal.

And remember, don’t shoot the messenger! ๐Ÿ˜‰


Myth: Low-fat diets are healthy + safe

We used to eat low fat. It contributed to me having extremely low cholesterol and, as a result, severe depression and chronic agonising debilitating pain.

โŒ Low fat diets have many downfalls including toxic over-load from consuming ‘low fat’ foods made from highly processed unhealthy ingredients, low hormone function, increasing sugar cravings, increasing food sensitivities, lowers cholesterol, causes unhealthy skin + more.

โœ”๏ธ “Fat has been the primary fuel source for humans for 2.5 million years, both from storage and as the predominant macronutrient in the human diet. In fact, it was the energy-rich, high-fat elements of animal products (particularly omega-3 fatty acids) that facilitated the development of a more complex brain that allowed humans to branch out from their predominantly vegetarian great ape cousins and eventually rise to the top of the food chain.

Fat is a nutrient-dense source of fuel at nine calories per gram. By comparison, carbohydrates and protein each deliver four calories per gram. The energy provided by ketones is five calories per gram, while alcohol comes in at seven calories per gram.” – Primal Health Coach.

โœ”๏ธGood quality animal and some saturated plant fats do not cause heart disease, make us fat, nor reduce cognitive function. They actually does the opposite and are essential for good health and well-being.

โœ”๏ธ So keep the skin and chunks of fat on your grass-fed/pastured/free-range/organic meats, include the yolks in omelettes + throw out the low fat spreads and other dodgy products! ๐Ÿ— ๐Ÿฅฉ๐Ÿฅ‘ ๐Ÿงˆ ๐Ÿณ


Myth: We shouldn’t eat liver because it stores toxins

Many people question, whether liver is safe to eat as it is a โ€˜filtering organโ€™ so therefore must contain toxins. Yes, liverโ€™s function is to clear out toxins from the body, but this doesnโ€™tโ€™ mean that’s where they’re stored.

Dr Chris Kresser says:
โ€œA popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liverโ€™s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the bodyโ€™s fatty tissues and nervous systems.
On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins
.โ€

Wow! Did you learn something new there?

๐™‡๐™ž๐™ซ๐™š๐™ง, ๐™š๐™จ๐™ฅ๐™š๐™˜๐™ž๐™–๐™ก๐™ก๐™ฎ ๐™—๐™š๐™š๐™› (๐™œ๐™ง๐™–๐™จ๐™จ-๐™›๐™š๐™™/๐™ค๐™ง๐™œ๐™–๐™ฃ๐™ž๐™˜) ๐™ž๐™จ ๐™–๐™ฃ ๐™–๐™ข๐™–๐™ฏ๐™ž๐™ฃ๐™œ ๐™ฃ๐™–๐™ฉ๐™ช๐™ง๐™–๐™ก ๐™ฌ๐™๐™ค๐™ก๐™š๐™›๐™ค๐™ค๐™™ ๐™จ๐™ช๐™ฅ๐™š๐™ง๐™›๐™ค๐™ค๐™™ not to be avoided due to incorrect information but instead to be consumed and benefited from.


They’re some of the main myths we see floating around the health advice circles and platforms, even being advised by qualified health practitioners such as some dietitians and doctors. Scary!

I hope this information and our perspectives and experiences help you and your family on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

MINCE: cheap, versatile + nutritious.

And also totally underrated!

Let’s make ‘boring old’ mince more appealing!

Make the most of seemingly boring ground meat by learning about how nutritious it is on it’s own, how to give it a mega nutrient-boost, how to utilise it for meals and make it more interesting, how to source the best types, healthy recipes and lots more in this post!


How to choose the best quality mince

If you have a mincer at home you can buy a huge variety of meat cuts and make amazing mince mixes and then it comes down to choosing the best cuts, taking into consideration health and the environment. While buying mince as-is can be a bit different and more challenging. A packet of mince patties, for example, could contain a whole heap of junk so it’s important to read labels but buying 100% meat is always the best option.

Here are the main types of mince in Australia + recommendations for what to look for:

๐˜พ๐™๐™ž๐™˜๐™ ๐™š๐™ฃ: Free-range or organic. Organic is best but can be hard to find. You can make your own by using a food processor to blitz thigh and breast (then it’s not dry like chicken mince tends to be!)

๐™‡๐™–๐™ข๐™—: Grass-fed or organic. BUT lamb in OZ is usually from regions with lush pasture and grain feed isn’t needed so most lamb mince should be ok but you won’t know unless you ask the farmer/butcher. “Grass-fed” is the safest and because lamb is fatty it’s important it’s not fed on grain otherwise the omega 3 and 6 ratios are out of whack.

๐˜ฝ๐™š๐™š๐™›: Grass-fed or certified organic. Most beef in Aus is given grain unless the farmers choose to rain their cattle on pasture only. Organic doesn’t equal grass-fed but it means there were no chemicals used on the farm or the animal.

๐™†๐™–๐™ฃ๐™œ๐™–๐™ง๐™ค๐™ค: Wild is best. If farmed then it’s likely to have been fed grains and soy.

Roo mince can be more gristly then other meat and is incredibly lean. I often use it as I would beef mince. Stronger flavour though.

๐™‹๐™ค๐™ง๐™ : Definitely free-range at a minimum or organic if possible. Hard to come by good pork and can be expensive but worth it as conventionally-raised is reeeeeeally unhealthy.

The better quality mince the better it is for your health + for the planet.


Why mince is so healthy

Good quality mince (see previous post) is great for our health. Beef, for example, is a good source of protein, zinc, vitamins B3 and B12, iron, potassium, phosphorus, vitamins B1, B2, and B6 – essential for everyday functioning

Fatty mince (beef and lamb) raised on healthy pasture contain a high Omega-3 to 6 ratio which is ideal.

Kangaroo, an underdog, is low in fat but high in essential minerals like zinc, and vitamins like B12 which helps produce red blood cells and maintain the nervous and immune system, 80% of the RDI for Vitamin B6 which helps to release energy from the protein we eat, Niacin which helps to release energy from food and reduce fatigue, Riboflavin which plays a role in transporting iron around the body, and Thiamine, an important B-group vitamin necessary for normal energy production.

Good quality chicken contains a range B vitamins, high protein levels, folate, Vitamins A, E and K, and a full spectrum of minerals from selenium to manganese. Fatty chicken from healthy farms has a better Omega-3 to 6 ratio too.

Pork too contains a long list of important nutrients like zinc, niacin, phosphorous, riboflavin, B6 and B12, thiamine and zinc.

๐™๐™๐™š ๐™ฃ๐™ช๐™ฉ๐™ง๐™ž๐™š๐™ฃ๐™ฉ๐™จ ๐™ž๐™ฃ ๐™ข๐™š๐™–๐™ฉ ๐™–๐™ง๐™š ๐˜ฝ๐™„๐™Š-๐˜ผ๐™‘๐˜ผ๐™„๐™‡๐˜ผ๐˜ฝ๐™‡๐™€, ๐™ข๐™š๐™–๐™ฃ๐™ž๐™ฃ๐™œ ๐™ฉ๐™๐™š ๐™๐™ช๐™ข๐™–๐™ฃ ๐™—๐™ค๐™™๐™ฎ ๐™ ๐™ฃ๐™ค๐™ฌ๐™จ ๐™๐™ค๐™ฌ ๐™ฉ๐™ค ๐™—๐™š๐™จ๐™ฉ ๐™ช๐™ฉ๐™ž๐™ก๐™ž๐™จ๐™š ๐™ฉ๐™๐™š๐™ข (๐™–๐™จ ๐™ค๐™ฅ๐™ฅ๐™ค๐™จ๐™š๐™™ ๐™ฉ๐™ค ๐™ฅ๐™ก๐™–๐™ฃ๐™ฉ๐™จ).

What’s your fave type of mince??


Protein: plant vs animal

“The human body is by mass about 65% water and 20% of what is left is protein, meaning most of the non-water weight of our bodies is made from proteins. This includes our muscles and internal organs, and all of our protein comes from food.

There is a near infinite number of possible proteins that can be assembled from amino acids. Amino acids are the body’s building blocks and we have identified just over 500 so far. The human body requires 20 amino acids but there are 9 that are are of special interest to us: these are the ones that are essential for life; without them, we will die. The other 11 we can manufacture in our bodies for use.

The 9 essential amino acids: Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

It’s not just recommended that we get these aminos; it’s vital. All of these essential amino acids are found together in meats and animals based foods. All can be found in plant foods, but rarely at the same time and never in the same proportions as meats.

Plant based proteins are not clean proteins

We consider a protein to be clean if it is complete without other substances which may or may not be healthy or desirable.

Plants fight back

Plants, and especially plant based sources of protein, contain many other compounds which might not be so good for us, because they don’t want to be eaten. While it’s true to say all organisms seek to preserve life, animals are able to run away or fight; their defences against being eaten are external things like claws, scales, teeth, fur and stingers. Plants can’t run away so they’ve evolved to deter being eaten chemically.” – The Ethical Butcher

Plants contain ANTI-NUTRIENTS: Phytates, Lectins, Oligosaccharides, Oxalates, Goitrogens, Tannins, Trypsin inhibitors, Alpha-amylase inhibitors, Gluten, Chaconine.

๐™ˆ๐™ž๐™ฃ๐™˜๐™š ๐™ž๐™จ ๐™–๐™ฃ ๐™š๐™–๐™จ๐™ฎ ๐™–๐™ฃ๐™ž๐™ข๐™–๐™ก ๐™ฅ๐™ง๐™ค๐™ฉ๐™š๐™ž๐™ฃ ๐™จ๐™ค๐™ช๐™ง๐™˜๐™š!


The many many ways to use mince

We eat it for brekkie every morning and no, it doesn’t get boring, because we sometimes use different types, in different ways, not the same thing day in day out.

There are just so many ways to use ground meat, here are some, best as paleo versions of course…

Patties
Pasta sauce
Meatballs
Cottage Pie
Lasagne
Nachos
San choi bao
Meatza pizza base
Pizza topping
Koftas
Nuggets
Raw with egg yolk (beef mince)
Chilli con carne
Inside jaffles
Terrine
Cabbage rolls

Phew that’s a lot!

๐™’๐™๐™–๐™ฉ’๐™จ ๐™ฎ๐™ค๐™ช๐™ง ๐™›๐™–๐™ซ๐™š ๐™๐™š๐™–๐™ก๐™ฉ๐™๐™ฎ ๐™ข๐™ž๐™ฃ๐™˜๐™š ๐™ข๐™š๐™–๐™ฉ ๐™™๐™ž๐™จ๐™ ๐™ฉ๐™ค ๐™ข๐™–๐™ ๐™š?


My fave mince recipes

We eat mince every single day. Sometimes for multiple meals. We love it, obviously! And we never get sick of it because there are so many ways to use it.

Here are my fave cooking methods + recipes:

– Lamb mince fried on cast on, cooked down so most fat is gone and the meat is crunchy
– Beef mince jerky (or with beef heart added, so much nicer and healthier!)
– Paleo burgers either with cos lettuce leaf ‘buns’ or baked green banana flour buns
– Beef mince, kidney and liver patties with 2 fried eggs for brekkie
– Meat waffles (any mince and eggs)
– Turkey mince patties with Original Mingle Seasoning
– Spaghetti bolognese
– Chicken nuggets (using thigh and breast, not mince)
– Shepards Pie with a savoury mince base (fine diced veg, tomato paste, broth and coconut amino with beef mince) topped with mashed white flesh sweet potato
– Lamb lemon thyme mini meatballs, baked, as a yummy finger food
– Meat muffins – savoury mince of choice with egg, baked in muffin trays, makes a great easy healthy brekkie option to simply heat up in the oven and eat
– Pork mince as a primal meat lovers pizza with my green banana flour pizza base recipe, and paleo bbq sauce on top, along with bacon and GF salami

๐™ƒ๐™š๐™–๐™ฅ๐™จ ๐™ค๐™› ๐™ฉ๐™๐™š๐™จ๐™š ๐™ง๐™š๐™˜๐™ž๐™ฅ๐™š๐™จ ๐™–๐™ง๐™š ๐™ค๐™ฃ ๐™ฌ๐™š๐™—๐™จ๐™ž๐™ฉ๐™š


๐—ฆ๐—ผ๐—บ๐—ฒ๐˜๐—ถ๐—บ๐—ฒ๐˜€ ๐˜๐—ฒ๐—น๐—น๐—ถ๐—ป๐—ด ๐˜๐—ต๐—ฒ ๐—ธ๐—ถ๐—ฑ๐˜€ (๐—ผ๐—ฟ ๐—ต๐˜‚๐—ฏ๐—ฏ๐˜†) ๐—ฎ ๐—น๐—ถ๐˜๐˜๐—น๐—ฒ ๐—ณ๐—ถ๐—ฏ ๐—ถ๐˜€ ๐—ผ๐—ธ ๐˜„๐—ต๐—ฒ๐—ป ๐—ถ๐˜ ๐—ฐ๐—ผ๐—บ๐—ฒ๐˜€ ๐˜๐—ผ ๐˜๐—ต๐—ฒ๐—ถ๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต!

Clint’s good, he’ll try any food and he’ll eat foods he doesn’t necessarily love but knows are good for him, if he can stand them. But kids and partner’s aren’t always that easy to please when it comes to food. Our niece used to be super fussy with meals, she loved the choc avo pudding I made for sleepovers but would not have had it if she knew avo was in it, because at the time she hated avocado! Eventually she started like it and was happy to know she’d been eating it all those years lol but I was quite ok with her not knowing until that point!

Mince is brilliant food for hiding other healthy foods inside. Such as…

– Adding small amounts of minced up offal to make meatballs, patties etc
– Finely dicing or mushing veggies to add into almost any mince dish, meatballs, patties
– Adding herbs and spices for flavour
– Using bone broth for a mega nutrient-boost instead of stock (tastes like stock but is way better)
– Mixing pure grass-fed beef collagen and gelatin powders in, easiest when there’s some liquid or fat that’s liquidy
– Egg is NOT essential when making rissoles, patties and meatballs but egg (pastured) is super nutritious so adding even just the yolk into mince meals for those who won’t eat eggs as is, is a great option

What other ways can healthy ingredients be added to / hidden in mince?

Have you had to be a bit tricky like this for your family members?


Special bonus: new recipe!

Easy Peasy Pasta Sauce!

A much easier and quicker version of my original paleo bolognese recipe, this pasta recipe only needs a few ingredients and minimal cooking.

I hope you like it!


Click here for the brand new recipe


I hope this information and our perspectives and experiences help you and your family on your journey to better health! Please comment if you have any questions.

Aimee

Primal Health Coach for Women

Visit our website: Primal Influence 

Follow us on socials: Facebook + Instagram + TikTok

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Offal: the forgotten superfood

Don’t scoff, you might actually learn something new + benefit from this stuff!

Offal was described to us recently as “the forgotten superfood” by 180nutrition and damn that’s accurate!It’s a staple food in our house, since starting to gradually add more in 6-7 yrs ago we’ve seen definite improvements to our health (in particular immunity, energy levels and mental health) and are very passionate about inspiring others to consume more good quality offal for not only their own health but for the positive impact on the environment.

Adopting even a semi nose-to-tail approach can have huge health benefits, and the 3 key areas to focus on are:

1. Quality

2. Quantity + consistency

3. Variety

This post we’ll look at WHY offal is so good for us, how to source it, of course how to cook with it and how to get it in if you just can’t stomach it (that’s a pun believe it or not, stomach can be great!!).


๐Ÿด ๐—ฟ๐—ฒ๐—ฎ๐˜€๐—ผ๐—ป๐˜€ ๐˜๐—ผ ๐—ถ๐—ป๐—ฐ๐—น๐˜‚๐—ฑ๐—ฒ ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€ ๐—ถ๐—ป ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ฑ๐—ถ๐—ฒ๐˜

Organ meats are generally the organs of an animal and our ancestors fully utilised these for survival and general health. They didn’t have science to tell them why these parts of the animals were so beneficial, they just ate them because they knew they needed to. Today we do have science to tell us what’s so good about organ meat!


๐—ฆ๐—ผ ๐˜„๐—ต๐˜† ๐—ฎ๐—ฟ๐—ฒ ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป๐˜€ ๐˜€๐—ผ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐˜‚๐˜€?

๐—›๐—ฒ๐—ฟ๐—ฒ ๐—ฎ๐—ฟ๐—ฒ ๐˜€๐—ผ๐—บ๐—ฒ ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ฝ๐—ผ๐˜€๐˜€๐—ถ๐—ฏ๐—น๐—ฒ ๐—ฏ๐—ฒ๐—ป๐—ฒ๐—ณ๐—ถ๐˜๐˜€ ๐˜„๐—ฒ ๐—ฐ๐—ฎ๐—ป ๐—ฟ๐—ฒ๐—ฐ๐—ฒ๐—ถ๐˜ƒ๐—ฒ ๐—ณ๐—ฟ๐—ผ๐—บ ๐—ฐ๐—ผ๐—ป๐˜€๐˜‚๐—บ๐—ถ๐—ป๐—ด ๐—ด๐—ผ๐—ผ๐—ฑ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€:

1. Increased energy levels

2. Aids weight loss

3. Improved skin health

4. Supports cognitive function

5. Immune boosting

6. Reduces risk of disease

7. Promotes muscle growth

8. Reduces toxic load


“Animal organ meats and other components like bones and fat often provide nutrients that fuel the same organs in humans. Thatโ€™s because the vitamins and minerals will be found where they are stored or used the most. For example, B vitamins that support detoxification are found in the liver โ€“ the bodyโ€™s main detoxification organ. Calcium and phosphorus are found in the bones of animals and also support human bone health. ” – Carnivore Aurelius

Organ meats contain essential nutrients the human body needs for optimal health, in a bio-available form and many vitamins and minerals NOT FOUND IN PLANT FOODS.


Why we need organ meats with muscle meat dishes

One reason consuming offal is so important is that if we only eat muscle meat (think chicken breast and thighs, steaks, mince etc) we miss out on essential amino acids that GO WITH muscle meat to help them break down and be utilised in the body. Many yrs of mostly only muscle meat consumption can easily lead to high homocysteine levels in the blood which leads to a higher susceptibility of sickness and disease (the common things too like diabetes and heart problems).


Offal, gelatin and fat balance out what muscle meat brings to the table in terms of nutrition. We need a combo of all, at least most of the time.

If you can drink a cup of bone broth with a muscle meat dish then that’s brilliant, or make dishes calling for ‘stock’ with broth instead. Adding some liver or kidney to mince is great too. Spreading some healthy homemade pate on meat. Even drinking a glass of collagen water or having a healthy gelatin dish with meals will help.


๐—œ๐—ณ ๐˜†๐—ผ๐˜‚ ๐—ฐ๐—ฎ๐—ป ๐—ฐ๐—ฟ๐—ฒ๐—ฎ๐˜๐—ฒ ๐—ฎ ๐—ฐ๐—ผ๐—บ๐—ฏ๐—ถ๐—ป๐—ฎ๐˜๐—ถ๐—ผ๐—ป ๐—ผ๐—ณ ๐—บ๐˜‚๐˜€๐—ฐ๐—น๐—ฒ ๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฑ๐—ถ๐˜€๐—ต๐—ฒ๐˜€ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ๐—ป๐˜† ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ณ๐—ผ๐—น๐—น๐—ผ๐˜„๐—ถ๐—ป๐—ด ๐˜†๐—ผ๐˜‚’๐—น๐—น ๐—ฏ๐—ฒ ๐—ฑ๐—ผ๐—ถ๐—ป๐—ด ๐—ฎ๐—ป ๐™ค๐™›๐™›๐™–๐™ก ๐—น๐—ผ๐˜ ๐—ผ๐—ณ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต: (๐—ฝ๐˜‚๐—ป, ๐˜„๐—ผ๐—ผ!)

Skin

Cartilage

Bone

Bone marrow

Organ meats

Tendons

Fattier meat cuts

Animal fats, like lard and tallow


๐—›๐—ผ๐˜„ ๐˜๐—ผ ๐˜€๐—ผ๐˜‚๐—ฟ๐—ฐ๐—ฒ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฒ๐˜€๐˜ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€

Ideally the best kind of offal comes from farms using the cleanest, most ethical and sustainable practices. In Australia there are limits as to what offal cuts we can get our hands on, plus not all farmers use good clean methods and our labelling laws here don’t require the ingredients list to be made available to us for what animals were fed and how they were raised.


Main categories of animals for food + what to look for in order of best to least best (lol):

BEEF + LAMB ๐Ÿฎ๐Ÿ‘

– Biodynamic organic (regenerative practices)

– Certified organic (no chemicals used on farm, on animals or in feed, no soy in feed)

– 100% grass-fed / pasture-raised (no highly processed grain feed, only pure clean grain supplement during dry times) + no chemicals said to be used (official certification not received but farmer uses best practices)

– Grass-fed majority of life until end if fed grain at the abattoir (not the end of the world but not ideal)


Not good: grain-fed, soy-fed, raised on farm using Round-Up (glyphosate) ๐˜ฆ๐˜ด๐˜ฑ๐˜ฆ๐˜ค๐˜ช๐˜ข๐˜ญ๐˜ญ๐˜บ ๐˜ช๐˜ง ๐˜ค๐˜ฐ๐˜ฏ๐˜ด๐˜ถ๐˜ฎ๐˜ช๐˜ฏ๐˜จ ๐˜ฃ๐˜ฐ๐˜ฏ๐˜ฆ๐˜ด ๐˜ข๐˜ฏ๐˜ฅ ๐˜ฎ๐˜ข๐˜ณ๐˜ณ๐˜ฐ๐˜ธ.


POULTRY ๐Ÿ”๐Ÿฆ†๐Ÿฆƒ

(chicken, duck, turkey)

– Certified organic without soy in feed + free-range

– Organic practices but not certified + free-range

As far as we know almost all chickens bred for meat are fed grain in Australia, it’s near impossible to avoid that but what we can do is seek out farms not using soy in the feed, not using chemicals or hormones. Free-range is the bare minimum for poultry meat.


GAME ๐ŸฆŒ๐Ÿฆ˜๐Ÿ

(deer, kangaroo, goat etc)

– Certified organic (rare to find) without grain feed

– Wild (as long as no feed was given containing grain)

– Free-range

Most game meat is wild, but some is farmed. If farmed, look for grain-free feed as these animals should be fed what’s natural to them.


SEAFOOD ๐ŸŸ

– Wild-caught.
Farmed is no good, full of grain and soy and all sorts of other crap.


Ask butchers to find out and tell you the farming practices used on “grass-fed” products, ask them to try and source the good stuff, look online for home-delivery options and local markets providing the best quality possible.

Good luck!


๐— ๐—ฌ๐—ง๐—›: ๐˜„๐—ฒ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ๐—ป’๐˜ ๐—ฐ๐—ผ๐—ป๐˜€๐˜‚๐—บ๐—ฒ ๐—น๐—ถ๐˜ƒ๐—ฒ๐—ฟ ๐—ฏ๐—ฒ๐—ฐ๐—ฎ๐˜‚๐˜€๐—ฒ ๐—ถ๐˜’๐˜€ ๐—ฎ ๐—ณ๐—ถ๐—น๐˜๐—ฒ๐—ฟ + ๐˜€๐˜๐—ผ๐—ฟ๐—ฒ๐˜€ ๐˜๐—ผ๐˜…๐—ถ๐—ป๐˜€


Many people question, whether liver is safe to eat as it is a โ€˜filtering organโ€™ so therefore must contain toxins. Yes, liverโ€™s function is to clear out toxins from the body, but this doesnโ€™tโ€™ mean that’s where they’re stored.
Dr. Chris Kresser says:

โ€œA popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liverโ€™s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the bodyโ€™s fatty tissues and nervous systems.

On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron).

These nutrients provide the body with some of the tools it needs to get rid of toxins.โ€

Wow! Did you learn something new there?

๐™‡๐™ž๐™ซ๐™š๐™ง, ๐™š๐™จ๐™ฅ๐™š๐™˜๐™ž๐™–๐™ก๐™ก๐™ฎ ๐™—๐™š๐™š๐™› (๐™œ๐™ง๐™–๐™จ๐™จ-๐™›๐™š๐™™/๐™ค๐™ง๐™œ๐™–๐™ฃ๐™ž๐™˜) ๐™ž๐™จ ๐™–๐™ฃ ๐™–๐™ข๐™–๐™ฏ๐™ž๐™ฃ๐™œ ๐™ฃ๐™–๐™ฉ๐™ช๐™ง๐™–๐™ก ๐™ฌ๐™๐™ค๐™ก๐™š๐™›๐™ค๐™ค๐™™ ๐™จ๐™ช๐™ฅ๐™š๐™ง๐™›๐™ค๐™ค๐™™ not to be avoided due to incorrect information but instead to be consumed and benefited from

๐—ง๐—ถ๐—ฝ๐˜€ ๐—ณ๐—ผ๐—ฟ ๐—ฝ๐—ฟ๐—ฒ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ด + ๐—ฐ๐—ผ๐—ผ๐—ธ๐—ถ๐—ป๐—ด ๐—ผ๐—ณ๐—ณ๐—ฎ๐—น ๐˜๐—ผ ๐—บ๐—ฎ๐—ธ๐—ฒ ๐—ถ๐˜ ๐—น๐—ฒ๐˜€๐˜€ ๐—ฎ๐˜„๐—ณ๐˜‚๐—น

News flash: We don’t LOVE the taste and texture of most offal cuts we eat!

We eat it because we need to and we make it more palatable by being creative in the kitchen.


The easiest on the taste buds would be chicken offal so that’s a great one to start with and using the livers to make a paleo pate, frying or baking the hearts (they taste just like thigh anyway!), adding the feet and other bone and cartilage bits to bone broth.


Pork offal is really intense, we don’t like it much and good quality pork is hard to get in Australia so either don’t worry too much about it or, if you can access good quality, the tongue and heart might be easier to manage. Try trimmed and roasted and mixed with yummy roast veg like sweet potato and pumpkin.


Lamb is easier on the nose and taste buds than beef and if you still can’t deal with the liver, which is one of the most nutritious cuts, start with the hearts and kidney. Heart roasted is absolutely delicious, kidney (and liver) minced and added to mince as patties is great.

Beef offal is the most nutritious but stronger in flavour. Liver is the powerhouse but not enjoyable for most (including us) so what we used to do before we got more used to the taste, was to soak it overnight in lemon juice, rinse then prep/cook. Reduces the intensity of the flavour by a lot!


Beef liver + kidney minced and added to mince as patties is a regular brekkie for us. Paleo beef heart stew is a method we tried for heart initially and liked it so much we tried roasting it by itself and have loved that ever since. Beef tongue slow cooked to become really soft then added to sautรฉed carrot, onion and cabbage with coconut amino and bone broth is one of our faves.

Of course, there’s always bacon. Add that to the mix and it helps improve the flavour (like a version of old fashioned lambs fry). Creating healthy stews and mincing to add with muscle meat are always great options.


You can also try adding a paleo avocado sauce, just mashed avo or paleo tomato sauce to have with offal, we find they really reduce the intensity of flavour.

๐˜พ๐™ค๐™ข๐™ข๐™š๐™ฃ๐™ฉ ๐™—๐™š๐™ก๐™ค๐™ฌ ๐™ฉ๐™ค ๐™–๐™จ๐™  ๐™ช๐™จ ๐™›๐™ค๐™ง ๐™ข๐™ค๐™ง๐™š ๐™ฉ๐™ž๐™ฅ๐™จ!


๐—ข๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฟ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ๐˜€ ๐˜๐—ผ ๐˜๐—ฟ๐˜†

Especially great for offal newbies and those just not that into the flavour of most but want to consume more organs.

Check out these recipes on our website:

Beef Mince + Liver Patties

Chicken Liver Pate

Bone Broth

Beef Jerky

Let us know if you try and of these and what you think!


“๐—œ ๐—ท๐˜‚๐˜€๐˜ ๐—ฐ๐—ฎ๐—ป’๐˜ ๐—ฒ๐—ฎ๐˜ ๐—ผ๐—ณ๐—ณ๐—ฎ๐—น ๐—ฏ๐˜‚๐˜ ๐—œ ๐˜„๐—ฎ๐—ป๐˜ ๐˜๐—ต๐—ฒ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต ๐—ฏ๐—ฒ๐—ป๐—ฒ๐—ณ๐—ถ๐˜๐˜€. ๐—›๐—ฒ๐—น๐—ฝ!”

A few months ago I would have said something like “well you just might need to suck it up and get used to it” and suggested starting with the mildest organ meats in the smallest amounts.

But now I’d say…
Offal supplements! Why? Because I’ve been taking and loving them!


I was sourcing, buying, prepping and cooking offal regularly. Not nearly as often or in as large a quantities as I wanted because I couldn’t get to the butchers who stock the good stuff. I was seeing US + NZ organ supps on our social feeds and wishing I could access some to try, for when I couldn’t buy and eat the fresh stuff, but of course getting from overseas isn’t ideal (for many reasons) but eventually I came across an Aussie company producing grass-fed beef offal supplements. So I got in touch with ’em and was able to get my hands on their two products to try.

I love them! I stopped eating fresh offal for a few weeks so I could monitor how I was going taking the capsules and I kid you not, I get far more benefit than I did eating offal every day!


I wasn’t sure why this was and found out during a video chat with Matt the director of Ancestral Nutrition that because the organ meats they use are freeze-dried and don’t contain the water that fresh meat does, it’s basically concentrated nutrients going into the body. And because organ meat is bio-available (easily digests) it’s working it’s magic quickly.

My skin is clearer, energy levels are up, and immune system is great.


I can’t tell you to take supplements but I can tell you my experience with organ supps has been hugely positive and I’m happy to recommend them as something for you to look into for yours and your family’s health.

We’re usually not fans of supplements but these are different.

No taste, no cooking, just easy essential nutrients ๐Ÿ‘Œ


Get in touch with me if you have any questions about my experience taking these supps and if you’d like to find out when we’ll have them available for purchase.


I hope this information and our perspectives and experiences help you and your family on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

๐—ช๐—ต๐—ฎ๐˜ ๐—ถ๐˜€ ๐—ด๐—ฒ๐—น๐—ฎ๐˜๐—ถ๐—ป + ๐˜„๐—ต๐˜† ๐—ถ๐˜€ ๐—ถ๐˜ ๐˜€๐—ผ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต?

Gelatin is the cooked form of collagen, found in animal bones, skin and connective tissue. Gelatin contains lots of amino acids, which is why it has so many health benefits.

Our bodies naturally produce collagen, but as we age, we produce less – research shows our natural collagen production begins to decline by 1% from age 20!

When we eat a meat-free diet and even just standard muscle meats without utilising the joints, bones, skin and offal we miss out on a huge amount of collagen in the diet that our skin, gut, muscles, etc need for optimal function. Consuming pure gelatin powder, from a good source, is a great way to supplement in a whole-food way, to boost collagen intake easily and regularly.

It’s said adults need around 4tbsp gelatin in their day and if we’re not consuming bone broth, slow cooked meats on the bone, chewing the cartilage around the bones, and eating offal then we’re definitely not getting even close to that dose.

So why do we need gelatin in our diet?

– collagen is the structural protein that helps maintain skin elasticity and keep your skin looking smooth, plump, and supple
– improves hair and nail strength
– repairs the gut lining and helps with digestion (it’s actually needed WITH meat consumption to help with digestion)
– strengthens and protects joints and bones
– boosts immunity
– reduces inflammation
– helps balance hormones
– provides essential protein without the bulking-up effect
– can reduce cellulite
– strengthens teeth
– aids in the body’s natural detox process
– improves sleep
– helps us feel full quicker, for longer, when eating

That’s a long list!

Gelatin truly is a superfood and it’s a staple in our kitchen.

Gelatin for healthy joints

Gelatin contains natural collagen which helps strengthen and secure the tissues in our joints. Plenty of research has studied the impact of gelatin as a treatment for bone and joint problems like osteoarthritis, having a positive effect on joint mobility issues and pain. The best source of this is bone broth as the nutrients in animal bones and joints (such as beef) are the SAME as in human bones and joints! More to come on this later but gelatin powder as a substitute is fantastic.

In summary, the benefits of gelatin for joints and bones are:

  • Stimulating joint cartilage cell growth.
  • Increasing mobility and range of movement
  • Reducing inflammation joint pain
  • Strengthening and improving the condition of skin, hair & nails
  • Maintaining joint integrity
  • Restoring joint mobility

I can say this is all 100% true as I’ve had a really bad lower back since 1999 but really weak bones since birth. With a degenerated intervertebral disc between L4 and L5 which gave me years of daily debilitating chronic pain, to have become almost totally pain-free after two weeks of drinking bone broth daily and using bone broth and gelatin ever since, I’m an example of how poor eating and nutrient deficiency causes major health problems and then how it can be turned around with good eating and lifestyle changes.

The two main types of gelatin

1. Gelling gelatin powder: dissolves in hot water, makes jelly-type foods, contains collagen and other goodness.

2. Hydrolysed collagen powder – processed to extract the gelatin but leave the collagen and amino acids. Doesn’t gel but easily dissolves in most liquids (cold, room temp and warm).

Watch our YouTube videos ‘What is gelatin + why you should be consuming it‘ and ‘The different types of gelatin explained‘ for loads more info.

How to source good quality gelatin and collagens

Basically.. avoid commercial packets of jelly crystals and jelly products and opt for packets of pure grass-fed beef gelatin and collagen powders.

The different types of gelatin explained” there used to be only 3 varieties of good gelatin you could you could buy, and they were only from America, now there are loads of kinds, including lots of Aussie brands, but it can be a bit confusing! Jelly crystal and jelly products in the shops are full of absolute CR*P inflammatory ingredients and gelatin from really dodgy sources.

Yes the gelatin might be made using trotters and other animal off-cuts, but that’s not what’s wrong with them (offal is where gelatin comes from, it’s a good thing to use all of an animal, no waste!). The problem is how the animals were raised. It’s best for us, the animal and the environment to source gelatin products raised GRASS-FED and when possible, ORGANICLY.

Plenty of Aussie companies are now sourcing good quality ingredients to make gelatin (gelling) powder and hydrolysed (collagen) powders. And many even include other ‘healthy’ ingredients like green powders, aloe vera and more. But in my opinion simple is always best. PURE powders along with eating simple wholefoods (meat, veg, eggs, fat etc) are going to provide the most health benefits and save you from over-spending. Health food stores (physical/online) sell various pure beef gelatin powders now, as do few supermarkets. Read labels and look for grass-fed or organic powders.

Some hydrolysed collagen powders even target different parts of the body specifically. We love these! A local company we use makes these and explained to us how they process the collagen, it’s super simple and not an example of ‘bad’ processed foods at all. Stock the pantry with the gelling gelatin powders to make yummy jelly-type foods, and a full spectrum collagen powder to dissolve into liquids or a variety of different collagens depending on your health needs.

How we use gelatin + collagen powders every day at home

The #1 way to consume gelatin is in bone broth and we prefer home-made with just beef and chicken (organic) bones, no veg or flavourings, for maximum nutrient-density. Ideally gelatin/collagen should be consumed with every meat meal (we consume meat 2-3 times a day) but it’s not always possible to have bone broth, so we make sure we use gelatin and collagen powders.

Simply stirring collagen powders into drinks (water, coffee, tea, hot chocs, juice, etc) is the easiest way to get that goodness in with little effort. Starting with 1 tbsp per day and building up to 4 tbsp.

We also like to make sweet jelly foods with gelling powder; jiggly jelly, firm gummy lollies, creamy panna cotta, marshmallows, fluffy mousse + more.

Gelling gelatin can also be used for some savoury dishes (as I found out after yrs of experimenting!) such as flourless gravy/reductions, nut-free cheeses (soft and firm), and egg dishes.

We also mix gelling gelatin into some liquids to ‘bloom’ (soften) then add hot water and blitz with a milk frother or stick blender. This is great as a milk replacement in hot chocs, coffee etc to thicken up and make frothy (and way healthier!).

At first gelatin just seems to be a sweet jelly-food ingredient but when you think outside the box and get a little creative you realise it’s incredibly versatile. And that’s exactly what I did as a paleo recipe creator and cooking coach, and someone who for a long period of time needed to eat limited types of foods (due to health reasons), including gelatin, and had to get creative with how to make my meals enjoyable.

Visit our Recipes tab on our website for gelatin recipes (sweet and savoury) such as fluffy Strawberry Mousse and Egg-oodles!

Are the vegetarian versions of gelatin ok?

No.

The plant alternatives (agar agar etc) may have originally come in a natural 100% pure form but by the time they’re turned into a product to help foods gel/set, they’re so incredibly processed, no longer really ‘natural’ and come with negative side-effects (mostly to gut health).

Whereas gelatin from animal sources doesn’t. I did a fair bit of research into this a while ago, as I was always asked about at cooking workshops and on SM, and I came to the conclusion that the plant versions are actually unhealthy and not something I can promote using and consuming.

Dr Chris Kresser has an article about why even vegetarians should be consuming gelatin, so basically, animal-sourced gelatin is really important for our health, and the plant-based alternatives can be harmful. That’s my take on it, please do your own research though!

I hope this information and our perspectives and experiences help you on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

๐—Ÿ๐—ฒ๐˜’๐˜€ ๐˜๐—ฎ๐—น๐—ธ ๐—ด๐—ฟ๐—ฎ๐—ถ๐—ป๐˜€ + ๐˜„๐—ต๐—ฎ๐˜ ๐˜๐—ต๐—ฒ๐˜† ๐—ฑ๐—ผ ๐˜๐—ผ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ผ๐—ฑ๐˜†

A grain-based diet contributed largely to my severe poor health and chronic pain for many years. Eventually, I transitioned off of them and made it sustainable, so I’m here to help you and your family firstly understand how the staple grain foods in your kitchen are affecting your health and secondly, how to move away from them and feel better.

Wheat, corn, rice, pasta, cereals, cooking grains (barley, millet, rye, oats, etc. + pseudo grains like quinoa), and all products made with them such as bread, pasta, crackers, snack foods, cookies, cakes, lollies and many other types of processed, packaged, frozen, and fresh-baked goods.

All forms of consumed carbs are converted into glucose in the bloodstream. While whole grains and other complex carbs may burn slower than sugars, they still contribute the same, gram for gram, to total insulin production over time.

Just as a quick sugar spike is pro-inflammatory and compromises immune function, a steady insulin trip from regular meals high in complex carbohydrates is also stressful and impacts our health.

Lectins, phytates and gluten are some of the natural defences in grains that the human body does not like at all.

“๐™„ ๐™˜๐™ค๐™ช๐™ก๐™™ ๐™ฃ๐™š๐™ซ๐™š๐™ง ๐™œ๐™ž๐™ซ๐™š ๐™ช๐™ฅ ๐™—๐™ง๐™š๐™–๐™™!” do you know who said that? Clint, back before we were Paleo, in about 2010, when he ate 6-8 slices of white bread daily. But guess what? He did get off bread! It sucked at first but it got easy quickly.

Same for me with oats for brekkie. And lunch. And snacks. I was addicted to muesli and porridge. But I transitioned out of them and over a decade later am doing MUCH better without ’em!

Check out my short video on my experience with grains and how they contributed to me living for a long time in agonising pain and always being exhausted and sick.

Click here to watch

You wanna know something cool? ๐™’๐™๐™š๐™ฃ ๐™ฎ๐™ค๐™ช ๐™ง๐™š๐™–๐™ก๐™ž๐™จ๐™š ๐™ฉ๐™๐™–๐™ฉ ๐™ž๐™ฃ๐™œ๐™š๐™จ๐™ฉ๐™ž๐™ฃ๐™œ ๐™œ๐™ง๐™–๐™ž๐™ฃ๐™จ ๐™ข๐™–๐™ ๐™š๐™จ ๐™ฎ๐™ค๐™ช ๐™˜๐™ง๐™–๐™ซ๐™š ๐™œ๐™ง๐™–๐™ž๐™ฃ๐™จ, ๐™–๐™ฃ๐™™ ๐™ฉ๐™๐™–๐™ฉ ๐™ฎ๐™ค๐™ช ๐™˜๐™–๐™ฃ ๐™—๐™ง๐™š๐™–๐™  ๐™ฉ๐™๐™–๐™ฉ ๐™˜๐™ฎ๐™˜๐™ก๐™š, ๐™ž๐™ฉ’๐™จ ๐™ž๐™ฃ๐™˜๐™ง๐™š๐™™๐™ž๐™—๐™ก๐™ฎ ๐™š๐™ข๐™ฅ๐™ค๐™ฌ๐™š๐™ง๐™ž๐™ฃ๐™œ!

๐—›๐—ผ๐˜„ ๐—ฐ๐—ฎ๐—ป ๐˜๐—ต๐—ฒ๐˜† ๐—ฏ๐—ฒ ‘๐—ฏ๐—ฎ๐—ฑ’ ๐—ณ๐—ผ๐—ฟ ๐˜‚๐˜€ ๐˜„๐—ต๐—ฒ๐—ป ๐˜„๐—ฒ ๐—ธ๐—ฒ๐—ฒ๐—ฝ ๐—ด๐—ฒ๐˜๐˜๐—ถ๐—ป๐—ด ๐˜๐—ผ๐—น๐—ฑ ๐—ฏ๐˜† ๐˜๐—ต๐—ฒ ๐—บ๐—ฒ๐—ฑ๐—ถ๐—ฎ ๐˜๐—ต๐—ฒ๐˜†’๐—ฟ๐—ฒ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต๐˜†?!

Grains are a cheap and easy to grow ‘food’ source. They have almost no nutritional value (none that are bioavailable anyway), create excess insulin production, contain anti-nutrients that muck around with our digestive and immune function, create systemic inflammation and prevent the absorption of vitamins and minerals in the gut.

Grains have been a part of the human diet for as far back as proof exists of what humans ever ate, but grains back then were not the same as today.

Modern ‘altered’ corn
How corn used to look

Most of what we consume today is GMO (new unnatural versions), produced using chemicals and are highly processed. Ancient cultures foraged for and grew original grains native to their region and had intensive processing methods to remove most toxins. Even so, grains were never a staple, plants in general were short-term food sources in between animal kills. They complimented the main foods, not were the main foods.

The companies who make the products promoted as ‘healthy’ are the same companies who finance the nutritional advice we’re fed (pun intended!). There is plenty of scientific evidence and sound nutritional advice proving modern grains are no good for us.

Today we basically live on grains and it’s having a hugely negative impact on our health. The protein in modern grains is addictive, the other ingredients added to make ‘food’ products are also addictive and harmful, and it can be hard at first to even think about going without, let alone actually weaning off and existing without them.

๐—š๐—ฟ๐—ฎ๐—ถ๐—ป๐˜€ ๐—ฑ๐—ผ๐—ป’๐˜ ๐—ต๐—ฎ๐˜ƒ๐—ฒ ๐—น๐—ฒ๐—ด๐˜€ ๐˜๐—ผ ๐˜‚๐˜€๐—ฒ ๐˜๐—ผ ๐—ฟ๐˜‚๐—ป ๐—ฎ๐˜„๐—ฎ๐˜† ๐—ณ๐—ฟ๐—ผ๐—บ ๐—ฝ๐—ฟ๐—ฒ๐—ฑ๐—ฎ๐˜๐—ผ๐—ฟ๐˜€

But what they do have is built-in natural defences. Toxins unsafe for humans and many other animals to consume.

๐—”๐—ก๐—ง๐—œ-๐—ก๐—จ๐—ง๐—ฅ๐—œ๐—˜๐—ก๐—ง๐—ฆ >> Agents present in grains that compromises nutritional health instead of supporting it. The 4 main anti-nutrients in regards to grains are:

Lectins
Gluten
Phytates

๐—Ÿ๐—ฒ๐—ฐ๐˜๐—ถ๐—ป๐˜€ are natural plant toxins that damage the delicate lining of the small intestine, letting undigested foreign protein particles enter the bloodstream and cause an autoimmune response – commonly known as “leaky gut syndrome”.

๐—š๐—น๐˜‚๐˜๐—ฒ๐—ป, found mainly in wheat, is a highly allergenic type of lectin. Ingestion causes a mild to severe inflammatory response in the body, compromising digestive and immune function. Many functional medical practitioners believe we can all do better off gluten.

๐—ฃ๐—ต๐˜†๐˜๐—ฎ๐˜๐—ฒ๐˜€ bind with nutrients in the digestive tract similar to how fibre does. Excess consumption can easily lead to nutrient deficiency. This is common when on a grain-based diet.

Image source: unknown

๐— ๐—ผ๐˜ƒ๐—ถ๐—ป๐—ด ๐—ฎ๐˜„๐—ฎ๐˜† ๐—ณ๐—ฟ๐—ผ๐—บ ๐—ด๐—ฟ๐—ฎ๐—ถ๐—ป๐˜€ ๐˜€๐—ฒ๐—ฒ๐—บ๐˜€ ๐˜€๐—ฐ๐—ฎ๐—ฟ๐˜† ๐—ฎ๐˜ ๐—ณ๐—ถ๐—ฟ๐˜€๐˜ ๐—ฏ๐˜‚๐˜ ๐—ถ๐˜’๐˜€ ๐—ฑ๐—ฒ๐—ณ๐—ถ๐—ป๐—ถ๐˜๐—ฒ๐—น๐˜† ๐—ฑ๐—ผ-๐—ฎ๐—ฏ๐—น๐—ฒ!

As per my video, grains contributed to my many years of experiencing terrible health and incredibly bad gut problems. Going GF absolutely did not fix my problems or make me any better because I then relied on gluten-free grain foods.

Going Paleo was what helped me overcome my health problems and chronic pain. Healing the body, feeding it bio-available nutrient-rich foods and living more naturally.

Paleo: Nutrition Experts Weigh In - Dance Informa Magazine

If you and your family is pretty addicted to and reliant upon grain foods and can’t imagine going cold turkey off of them then a good first step would be a gentle transition.

๐—ง๐—ต๐—ถ๐˜€ ๐—ฐ๐—ผ๐˜‚๐—น๐—ฑ ๐—น๐—ผ๐—ผ๐—ธ ๐—น๐—ถ๐—ธ๐—ฒ:

  • Swapping to GF breads and cereals to at least get away from gluten
  • Soaking, activating, fermenting some grains / buying soaked, activated, fermented products
  • Swapping some grain bars and snack food products to fresh fruit, GF ham, cold chicken wings, homemade gelatin lollies and hard-boiled eggs
  • Reducing the qty of grain foods each meal to smaller amounts and adding more eggs, meat and veggies to the plate (see previous posts about what grain foods actually are)
  • Using gluten-free flours and products
  • Adding in some healing and nutrient-dense foods to reduce inflammation

This could be done over the period of a couple of months with the aim of moving totally away from grains all-together. ๐™„๐™ฉ’๐™จ ๐™™๐™ค-๐™–๐™—๐™ก๐™š ๐™–๐™ฃ๐™™ ๐™จ๐™ช๐™จ๐™ฉ๐™–๐™ž๐™ฃ๐™–๐™—๐™ก๐™š, ๐™„ ๐™ ๐™ฃ๐™ค๐™ฌ, ๐™„’๐™ซ๐™š ๐™™๐™ค๐™ฃ๐™š ๐™ž๐™ฉ!

Try my recipe using Green Banana Flour
Soaking nuts can remove a lot of the toxins. Image source: Tampa Rejuvenation

The next step would be a 21-day total grain detox/primal reset and learning how to go Paleo with some initial easy transition options and then eventually consuming mostly just the optimal foods.

I wish you well on your less-grains or grain-free journey and am here if you need help or have any questions!

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 3

From making tallow to cook with to moisturiserslet’s look at the best ways to utilise this healthy wholefood.

How we utilise beef fat as food

There are 2 ways we like to use beef fat:

  1. Raw mince suet sprinkled on some of our meat meals – usually on our mince and eggs or mince/liver/kidney and eggs for brekkie, with some pink salt. Or topped on a piece of rump steak.
Suet sitting between a juicy rump and fried pastured eggs

The fat melts on the just-off-the-fry-pan food and has quite a nice taste and texture.

If eaten totally raw and still a bit firm it can be quite chewy and stick to your teeth. Some carnivore-diet followers enjoy this texture but we don’t. You might, so give it a go!

As mentioned in previous posts (Part 1, and Part 2), beef fat in it’s raw state is said to be more nutrient-dense and bio-available than cooked fat (tallow) so it’s a good idea to add it to meals when possible to boost good calories, create satiety and increase energy levels.

2. Tallow to consume as is and to cook with.

We always have a jar of homemade tallow beside the stove to use on our two permanently-placed cast iron pans and to use on food we’re roasting or to dollop on our cooked meals.

Photo source: http://www.Instructables.com

Cast iron is a super healthy cooking surface and requires almost no cleaning (less washing up, always a nice thing when you don’t own a dishwasher and cook all meals from scratch!) and tallow with it’s high smoke point and high nutrients / low anti-nutrients makes a great seasoning and cooking fat.

You only need to add a very thin layer of tallow to cast iron pans to keep them seasoned and for cooking, so tallow goes a really long way and lasts a really long time.

Essential healthy cooking tools

How we utilise beef fat on our skin

By making and using tallow moisturiser!

Why is grass-fed tallow good for our skin?

Tallow closely mimics the fats and oils we have naturally in our skin.

This includes the fatty acids and cholesterol in the cell membranes of all our skin cells as well as those that sit in between skin cells, forming the protective barrier function of our skin.

Strong, healthy cell membranes help keep skin cells plump and well hydrated. It helps protect skin from moisture loss and leaves skin looking soft and hydrated. It will also help replenish any missing components in our skinโ€™s barrier function.

Grass-fed tallow also contains fatty acids that closely copy the oils that we produce naturally as sebum.

As we get older, our skin slows down on the production of these oils that keep our skin soft, supple and youthful looking.

So, grass-fed tallow helps put back what time takes away.
Rejuvenating the appearance of skin, as well as smoothing out the look of fine lines and wrinkles.

Good quality tallow also contain essential vitamins such as fat soluble vitamins A, D, E and K which are all really important for healthy glowing skin.

The other bonus is it’s high in essential Omega-3 and 6 fatty acids, with a ratio of 1:1, to help protect the skin and boost immune function.

Tallow moisturiser is super easy to make and an affordable natural skincare product, or you can simply lather on some pure tallow if you like, it feels so nice on the skin!

How else do we use tallow on our skin?

By making tallow soap (or a combination of coconut oil and tallow)!

Making natural soap is so good for our health and the environment, and is a great way to utilise healthy tallow. Especially with any tallow that went a little too far in the rendering process and ended up slightly over ‘done’. We like to label these containers “for soap” and keep in the fridge until it’s time to make a batch of about 24 bars.

Have you made natural soap before? It’s so rewarding and so so so cheap!

To get started with these you’ll need to buy yourself some grass-fed tallow or make it from scratch. Making tallow is definitely the less expensive option and the one we always choose.

Here’s a video on how to do just that!

Let us know how you go making your own tallow then stay tuned for the next post…

The next blog will include:

  • How to make tallow moisturiser

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Primal Fitness + Health Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 2

A deeper look into this hugely underrated nourishing wholefood + comparing it to plant fat products

Which is better + why?

Why animal fats are better than plant fats

Plant oils are a staple in most pantries. Olive oil, canola, sunflower. Plus a lot of fridges these days have a tub of plant oil margarine on the shelf. Many of these products are touted as “good for lowering cholesterol”, being “heart-healthy” and healthy because they’re low in saturated fat.

If you asked everyone you know “Hey do you think olive oil is healthier than beef fat?” most likely at least 99% of them would say yes. That’s the sad reality of sneaky marketing and BS health advice… it teaches the majority of the population the wrong thing!

One of the main reasons these oils and products are classed as “heart-healthy” is because they contain Phytosterols.

Science shows they can lower cholesterol but there’s a couple main problems with this…

  1. We actually NEED cholesterol for basic cell function, to prevent depression and more.
  2. We’re consuming Phytosterols in larger then recommended quantities due to the inclusion of grains and legumes in the diet.

High ‘bad’ cholesterol is often misdiagnosed as most conventional practitioners don’t fully understand it or the levels we need to have to be ‘healthy’. Dr Chris Kresser has some great info on this and busts a few common myths around cholesterol. Read more here.

Another issue with Phytosterols is they may actually contribute to heart disease, not prevent it. Read more here.

Also, plants contain toxins. How they function in the human body is not how they function when tested in a lab. They contain more anti-nutrients than nutrients. Animal meat and fats don’t.

And how often have you picked an olive from a tree and squeezed out oil to use on your meal or in cooking? Never! Because to extract oil from olives the olives have to go through rigorous processing including high-temp heating. That’s never healthy!

Meat and fat from animals contain almost no anti-nutrients and lots of essential nutrients that are bio-available for the human body. Meaning we can process and use them efficiently without negative effects. This is ideal when eating food. Traditionally, plants were used more for survival situations, to get humans by between animal kills. Dr Paul Saladino talks a lot about this in his podcast interviews and on his website. We highly recommend his book The Carnivore Code too!

And… saturated fat is healthy, in particular, long-chain saturated fats from ruminant animals. Vegetable oils are higher in poly-unsaturated fats which cause insulin resistance. Dr Paul Saladino talks about this in this Facebook video.

The environment impacts

Mono-cropping is a major problem to the environment and it’s the method used for the production of most plant oils. Unless regenerative agriculture practices are used, farming large-scale crops extracts nutrients from the soil. Regenerative agriculture does exactly what the name suggests… it regenerates the land and improves the eco-system!

Rapeseed flour field

Sure, factory farming of cattle is bad. And this goes back to the point in the last blog post of why choosing grass-fed animal products from quality producers using healthy farming techniques is so important.

Diana Rogers – Sustainable Dish uses the message “it’s not the cow, it’s the how” and has some amazing information on the environmental impacts of unhealthy animal farming vs healthy methods, and also the problems with mono-crop production. Her book and doco Sacred Cow are out soon and we’re so excited!

Healthy pasture and environment = healthy cattle

We’ve experienced first hand the benefits of regen ag for both the health of the environment and ourselves. We work part-time on a biodynamic beef and egg farm run by a former bio-chemist (aka scientist!), have hosted educational farm tours there, and have learnt all about the farming practices used and eaten the food produced there. When you understand the full cycle from how an animal is raised to how it can nourish the planet and us, you appreciate the importance of consuming good quality animal products!

Another environmental factor to consider, particularly with consuming the fat, is how much waste is reduced. Apart from eating note-to-tail being a natural and traditional thing for humans to do, from a modern-day viewpoint with how much waste, landfill and pollution we’re tackling we need to incorporate ways to reduce these. If a butcher is including the suet and other fat from an animal in his product range that means less food he’s throwing out. It means we’re making the most of the animal that died for our benefit, and we’re putting less waste into landfill.

Beef is one of the most highly produced and consumed foods in Australia and the supermarkets stock mostly lean cuts or the cuts with minimal fat included, you never see tubs of the fat for sale, so imagine how much goes to waste that isn’t being used in products. Beef fat is actually quite hard to get a hold of, when it should be easy to access because it’s so easy to utilise and so healthy! This has to change!

So there are some good reasons there to do some more research on the benefits of animal fat vs plant fat and make the switch.

Do we consume any plant fats?

Yes, but very rarely now and only good quality. We buy organic olive oil and organic macadamia oil that we really only use for raw purposes and not even on a weekly basis. We used to make paleo ‘mayo’ regularly with olive oil but since going mostly carnivore created an animal-fat alternative… ghee-daise! Using grass-fed ghee to make a sort of hollandaise! Find the recipe here

Creamy homemade ghee-daise

The next post will include:

  • How we utilise beef fat (as food and on our skin)
  • How to make tallow

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Primal Fitness + Health Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 1

An intro to beef fat + why itโ€™s important to consume

We’ve really upped our beef fat intake since we went mostly carnivore in 2019 and enjoying continually learning about why it’s such a smart move. It’s an incredibly health fat to consume (and use topically which we’ll get into in later posts) but so feared because of the stigma still attached to it in regards to ‘fat being bad’ and ‘saturated fat is harmful’.

Us humans need to be rid of that old outdated and just plain WRONG way of thinking once and for all, do our health a favour and get on the good fat train!

We’re creating a 4-part blog series covering the benefits of beef fat for our health inside and out, how to consume and use it including how to make natural skin products!

This first post is all about why beef fat is so healthy.

The health benefits of good quality beef fat

Beef fat from good quality sources (i.e. grass-fed, organic, bio-dynamic farms) contains essential nutrients the human body needs to functional optimally and it’s thought that raw beef fat in particular contains more ‘bioavailable’ forms of nutrients, then say cooked/rendered fat (e.g. tallow).

What does “bioavailable” mean?

The term โ€œbioavailabilityโ€ means biological availability and it describes the proportion of a mineral or vitamin in a food, which is available for absorption and utilization in the body. In nutritional science, the bioavailability of vitamins and minerals depends on your nutritional and physiological status. This means that a high nutritional status of a specific vitamin or mineral limits the absorption in the gut and vice versa. The bioavailability of vitamins and minerals is defined as the part of the substance that is absorbed and ready to use. (Sourced from NJORD Nutrition)

Beef fat, raw or rendered, has been proven to contain bioavailable nutrients but we’ve heard a few carnivore diet experts (including doctors) theorise that bioavailability is better in its raw state.

We’ll go into more detail in later posts but there are basically three types of beef fat:

  1. Raw suet – the fat from around the organs such as the kidneys
  2. Raw fat – the fat from other areas of the body
  3. Tallow – any fat that has been rendered

Tip: tallow should be yellow in colour. That’s a sign it’s from grass-fed cattle.

Raw organic minced beef suet
Rendered grass-fed beef tallow

Now that you have a basic understanding of the types of beef fat let’s talk about specific nutrients their benefits to our health.

  • Beta-carotene: a natural form of Vitamin A – an essential nutrient – which the body can convert to Vitamin A as needed. Beta-carotene is also an antioxidant, important for protecting the body against free-radicals. Grass contains beta-carotene, grain does not. So grass-fed beef fat is where it’s at!
  • Vitamin A: the human body converts beta-carotene to Vitamin A as it requires and is the safest form of this Vitamin because supplements can actually cause more harm than good.
  • Vitamin D: helps the intestine absorb nutrients, prevents osteomalacia and rickets, regulates blood pressure, and assists in the absorption of calcium in the body, that prevents osteoporosis or arthritis. The best form of this is from direct sunlight daily, but foods can help boost our levels safely, as opposed to supplements.
  • Vitamin E: a group of eight compounds called tocopherols and tocotrienols which reduces cholesterol and the risk of developing diabetes, Alzheimer’s disease, and cancer
  • Vitamin K: good for the heart, immune-boosting, bone density, cognitive function, dental health, quicker healing, reducing PMS symptoms and more.
  • Selenium: a powerful antioxidant, may help prevent some cancers, can help prevent heart disease, important for mental health, thyroid health, immune-boosting, and can help reduce the severity of Asthma.
  • CLA: Tallow is rich in conjugated linoleic acid, a fatty acid which, according to some studies, can help burn fat.
  • Omega-3: helps fight depression and anxiety, improves eye health, promotes brain health during pregnancy and in early life, can improve risk factors for heart disease, can reduce symptoms of ADHD in children, reduces inflammation, may help prevent cancer and many more diseases and symptoms. Beef fat does also contain Omega-6 which is often suggested as something to avoid. It’s all about getting a good ratio of both Omega-3 and Omega-6 fatty acids, which is easier to do when the beef and fat is from grass-fed cattle, as grain-fed meat and fat is extremely high in Omega-6.

The nutrients in beef fat help improve the immune system.

Beef fat is also an excellent form of energy for the human body to use, as opposed to sugar, caffeine and empty carbohydrates

Lean vs fatty cuts of meat

With the importance of balancing out Omega-3’s and 6’s it’s ideal to consume fatty cuts of meat only from good quality sources (farmers using organic and grass-fed/finished methods) but when you can’t access grass-fed beef then that’s when you should opt for the leaner cuts and try to add good quality grass-fed FAT to your meal to make up the fat content.

Keep some grass-fed tallow or suet handy to cook in and top your cooked meats with. We always have minced raw organic suet in the freezer and a jar of rendered grass-fed tallow beside the stove.

The other element to consider when choosing which cuts of meat to buy is the gelatin-factor. This could easily be a post on it’s own as there’s quite a lot of detail with this but basically, we need gelatin with our meat when we consume it and we need to include offal because over a long time if we’re only consuming muscle meat (lean or fatty) such as chicken breasts, thighs off the bone, rump, backstrap etc we can easily get high homasistine levels in the blood which contributes to making us more susceptible to the big diseases such as Diabetes, Heart Disease etc.

This is due to the lack of glycine – a crucial amino acid needed when consuming protein.

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It’s found in the collagen and cartilage which is not available with muscle meat alone. The liver produces a small amount but not enough to sustain us, we need it mostly from our food.

An easy way to add it in is to use pure collagen and gelatin powders from grass-fed beef. Collagen powders dissolve without needing to be mixed with hot liquids, you can place a spoonful in cold water and it’ll dissolve perfectly. Gelatin that gels is for making other foods such as fruit gummies or even egg-noodles.

Watch our gelatin video series for all the info you need about gelatin and collagen.

We have a few gelatin recipes on our website you’re welcome to use.

Egg-oodles made with gelatin

Bone broth contains all the nutrients required to break down meat properly to it’s a good idea to drink some with a muscle meat meal. It contains collagen, gelatin and a stack of essential vitamins and minerals that all work together.

Make your own (ideal) or buy organic bone broth from health food stores, online, local markets etc.

Homemade nourishing bone broth

So the bottom line here is we can become pretty darn healthy from eating good quality meat, fat, and collagen daily. But not on their own – they work best in the body when consumed all together.

The next post will include:

  • Animal vs plant protein/fat
  • How to source good quality animal fats
  • Environmental benefits of using animal fats

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Primal Fitness + Health Coaches

Primal Influence

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