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The Biggest Lie Ever Told; The War on Red Meat

The AHA! Team — Wed, 30 Oct 2024 05:07:23 +0000

Al Sears, MD, CNS – I’ve spent the past two decades traveling thousands of miles around the world to visit and observe the last remaining native cultures still in existence. A lot of my colleagues question my research methods. That’s because most modern doctors only treat – and most researchers only study – sickness. They don’t consider health. They see a disease and prescribe a pill. That’s not how I see it. I focus on what healthy people have in common… What protects them from getting sick in the first place. And I feel I owe it to my patients – and you – to visit these cultures and pass on their knowledge before it’s lost. Like the Maasai in Kenya. Visiting them was remarkable. I didn’t see one overweight person the entire time I was there.1 Everyone I came across in every village was lean and strong. And they have almost zero heart disease. In fact, they don’t suffer from any of the chronic diseases that have become the world’s worst killers. There’s a good reason for that… It’s a secret inherent in their native diet. A diet that includes almost no grains but plenty of red meat, fat, protein, and bone marrow — all things that are missing or extremely limited in the modern Western diet. Of course, this is exactly the opposite of what the American Heart Association and nearly every standard American doctor recommends…yet, the rate of heart disease among the Maasai is almost zero. There’s no obesity. And the Maasai don’t suffer from chronic aging problems like our culture does. From all my experiences with patients and in all my travels around the world, from Africa to Bali to South America, here’s what I’ve learned: You CAN avoid disease and obesity, and the chronic conditions that plague us in the West. But it has nothing to do with following standard medicine’s recommendations. Instead, you want to be strong, muscular, robust, lean, happy, healthy, and eat the foods you were born to eat. You have a natural desire for them. Dropping weight will come easier and faster. You will wake up charged with energy that will last the whole day, you’ll stay strong and healthy, and you’ll never have to fear heart disease. I’ve helped hundreds of people use this approach. I’ve watched them make a remarkable transition. They are becoming leaner, healthier, and they stay free of heart disease. Unfortunately, the modern medical establishment has been nagging you for over 50 years to eliminate red meat from your diet. They claim that eating red meat causes raises cholesterol, causes heart disease, and can eventually kill you. I call it the biggest lie ever told. Red meat doesn’t cause disease. As a matter of fact, we evolved to eat meat. Our primal ancestors thrived on its fat and protein. And without it, we never would have made it to the 21st century. Almost every cell in your body needs both the protein and the fat from meat to survive. You use protein to build and repair tissues. It’s an important building block of bones, muscles, cartilage, skin, hair, nails, and blood. You need protein to make enzymes, hormones, and other body chemicals. And the fat helps you transport nutrients around your body and deliver them where they’re needed. Vitamins A, D, E, K, and CoQ10 can’t even be absorbed without fat. But there is a problem with today’s red meat… Ranchers aren’t interested in the quality of their beef. They care about making a profit. So they feed their cattle a combination of grain and corn. But cattle evolved to eat grass. Today’s meat factories make cows diseased. So they’re pumped full of antibiotics. The antibiotics make them sick, and they’re given more drugs. It’s an endless unnatural cycle. These animals are also injected with growth hormones so they can be sent to slaughter that much sooner. Because they are confined to a crowded feedlot, they never get any exercise. The result is an unhealthy ratio of omega-3s to inflammation-causing omega-6s. And it’s this chronic inflammation from omega-6s that leads to heart disease and cancer… Eat Like Your Ancestors Avoid commercially raised red meat. I can’t say this enough… You should stay away from factory-farmed meat. Choose grass-fed, pasture-raised, hormone-free beef. I consider this to be perhaps the healthiest food you can eat. Compared to grain-fed animals, products from grass-fed animals have 10 times more omega-3 fats, more vitamins B, E, D, and K2, more CoQ10 and zinc, and more antioxidants like glutathione and superoxide dismutase (SOD).1 Choose bison meat. All bison are grass-fed. In fact, this animal would rather starve than eat corn. Nutritionally, bison has more protein, iron, and B12 than most beef. But what makes it a top meat choice is that it has more omega-3s — and a better omega-3 to omega-6 ratio. Eat “salad-bar” beef. This is what my friend Joel Salatin calls his pasture-raised, grass-fed meat. He gave it the name because the cattle he raises get to graze in an open “salad bar.” His animals are never exposed to hormones, antibiotics, herbicides, pesticides, or other toxins. You can check out and order from his website at polyfacefarms.com. To Your Good Health, Al Sears, MD, CNS References: 1. Daley CA, et al. “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.” Nutr J. 2019;9:10. To read the original article click here.

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Gluten-Free Eggplant Flatbread Pizza Recipe

AHA Publisher — Tue, 30 Mar 2021 07:00:14 +0000

Dr. Josh Axe, DC, DMN, CNS – As a pizza fanatic, I can’t get enough of learning new ways to make one of my favorite foods and still keep it healthy. A great way to up the nutritional content of this classic meal is by preparing it yourself and loading up on the veggies. That’s why this eggplant flatbread pizza has zoomed to the top of my “have to make this again” list. Key Ingredients In this recipe, we make a crust with arrowroot starch, which is loaded with anti-inflammatory properties, and coconut flour for added fiber and protein. The real star of this flatbread pizza, of course, is the nutrition-rich eggplant. If you don’t regularly eat the purple vegetable, this is a great recipe to start with. Eggplant is packed with antioxidants and inflammation fighters, and it lowers cholesterol. Plus, it’s delicious as a pizza topping! Ready to throw out the delivery menu and make your own eggplant flatbread pizza? Let’s do it! How to Make Eggplant Flatbread Pizza Start by turning the oven to 450 degrees Fahrenheit and placing a pizza stone in there while it preheats. This ensures the stone is nice and hot when it’s time to bake the dough. Then, thinly slice the eggplant, and arrange the pieces onto a cookie sheet lined with parchment paper. Sprinkle them with salt, and give them a few minutes to soften up while you make the flatbread. Get your biceps ready: In a medium mixing bowl, whisk the arrowroot starch, coconut flour and 1/4 teaspoon of salt. Then, in a small pot, heat the coconut milk, butter, water and garlic over medium heat. Just as it simmers, grab that pot, and add the hot liquids to the dry ingredient mix. Stir to combine. Let the mix cool. Next, whisk the egg, and add it to the batter. Stir it up well, and let the mixture sit for five minutes. While you’re waiting for the dough, cut a sheet of parchment paper about the size of your pizza stone, and spread the dough in a thin layer onto it. Transfer the dough carefully to the now-hot pizza stone. Now it’s time to slide the patiently waiting eggplant slices into the oven along with the flatbread. Let them do their thing for 15 minutes, and then remove the baking sheet and the parchment paper with the dough. (Watch your hands!) Keep the stone in the oven so it doesn’t lose heat. Brush balsamic vinegar onto the eggplant slices. Then, add the spinach, eggplant, tomatoes and cheese to the dough. Return the dough to the pizza stone, and bake the pie for 10 to 15 minutes or until the cheese is melted and bubbly and the tomatoes are soft. Are you tempted to start chowing down? Don’t give in to temptation just yet. Instead, top the pizza with herbs and cracked pepper, and drizzle with olive oil. Now it’s ready. This gourmet eggplant flatbread pizza is perfect for weekends. You could even prepare the dough and slice up the eggplant earlier in the day, making dinnertime assembly a snap. Gluten-Free Eggplant Flatbread Pizza Recipe DESCRIPTION This gourmet eggplant flatbread pizza is perfect for weekends. You could even prepare the dough and slice the eggplant beforehand. INGREDIENTS ¾ pound eggplant of any variety For the crust: 1 cup arrowroot starch or tapioca flour ⅓ cup coconut flour ¼ teaspoon salt ½ cup canned coconut milk ¼ cup butter ¼ cup water 3 cloves garlic, pressed or minced 1 egg For the topping: 2 tablespoons balsamic vinegar 1 cup diced fresh tomatoes or 1/3 cup chopped sun-dried tomatoes 2 cups spinach 1 cup grated Zamorano, Naked Goat, or other raw sheep’s or goat’s milk cheese chopped fresh thyme, rosemary and basil for garnish olive oil for drizzling cracked pepper INSTRUCTIONS Place a pizza stone in the oven and heat the oven to 450 Fahrenheit. Slice the eggplant in thin circles, about 1/8 inch thick. On a cookie sheet lined with parchment paper, arrange the eggplant in a single layer and sprinkle with salt. Let the eggplant soften while you prepare the flatbread. To make the crust: In a medium mixing bowl, whisk together the arrowroot starch, coconut flour and 1/4 teaspoon salt. In a small pot, heat the coconut milk, butter, water and garlic over medium heat. Remove from the heat just as it simmers. Add the hot liquid ingredients to the dry ingredients and mix to combine. Allow the mixture to cool slightly. In a small bowl, whisk the egg. Add the egg to the batter and mix well; allow the mixture to sit for 5 minutes. For the pizza: Spread the dough in a thin layer on parchment paper the size of the pizza stone. Carefully transfer the dough to the hot pizza stone. Bake the flatbread and eggplant for 15 minutes, then remove them from the oven, leaving the pizza stone. Brush the eggplant lightly with balsamic vinegar. Add the spinach, eggplant, tomatoes and cheese to the pizza dough. Return the pizza to the pizza stone and bake for 10–15 minutes or until cheese is melted and tomatoes are soft. Top with the herbs, olive oil and cracked pepper. Serve immediately. NOTES You can use tapioca flour or another gluten-free flour if you don’t have arrowroot on hand. If you aren’t concerned with keeping this recipe gluten-free, all-purpose flour works as well. Feel free to mix up the toppings with whatever veggies you want to customize this recipe. To read the original article click here. For more articles from Dr. Axe click here.

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