Did you know that our bodies not only have volume receptors to determine satiety, but also nutrient receptors?
I spent years working and studying “food deserts” in cities as well as the effects of the modern “standard American diet” (SAD, ironically) has on our overall wellbeing, not only in adults, but in kids too.
I interned and assisted doctors with their endeavors in a children’s hospital that had a department specializing in pediatric weight management.
The care there was incredibly comprehensive.
There were psych evals done
Exercise/cardiac assessments
Nutritional intakes made
Blood work done
My area of specialty at that time was exercise science, so I worked in exercise assessments and developing programming for the kids & teens. Butttt, as an intern, I got a full scope experience, therefore was often present for initial intakes and assessment. My experiences there are what inspired me to look at things from a whole-istic perspective, and eventually complete my Masters degree in Public Health Nutrition. I saw similar things at my time interning at the hospital and when I was working as a health educator completing my thesis.
The commonality present was, in these populations of both young children and families who migrated from a community in Mexico, was, even when teaching, preaching and implementing the food pyramid, folks were often in a calorie surplus YET there were often nutrient deficiencies coupled with the signs and signals that their bodies couldn’t handle the surplus of the nutrients they were taking in (impaired glucose tolerance, diabetes, high cholesterol, high blood pressure, hormone and metabolic dysfunction, high triglycerides, etc.) AND they were often very hungry most of the day (even after eating).
We were taught to mitigate the effects with tools.
Nutrition education
Grocery store tours
Exercise recommendations
Group exercise classes and walking groups.
These barely scratched the surface of making a positive impact because even with “tools” there were other things at play.
I asked myself the question, “if it was just about calories in using principles from the food pyramid (basic diet of fortified, processed grains, little meat consumption) & calories out (physical activity), WHY are these children constantly hungry, why are adults not feeling full & overeating, and why are the standards for nutrition seemingly incomplete and failing these populations?”
Well, I had to go on my own health journey to truly find out the answer.
Long story short, most foods you can find in a grocery store are industrially grown, processed & fortified (grains, oils and foods as a whole— even down to animals living in crowded and stressful conditions), while by laboratory standards have equal or superior nutrition to non-industrialized foods, are produced and processed in ways they body cannot use, assimilate and in some cases they actually contain indigestible forms of proteins and nutrients that your body has to work overtime to get out of your body (but often times these mechanisms are so stressed that they hold onto these proteins/nutrients which feeds viruses, cancers, molds, etc). The untold truth about our food is that the quality of the food available to us doesn’t begin with a person in a lab wearing a white coat telling us what is “safe” and “healthy” or even with your doctor giving nutritional advise and/or prescribing supplements. The quality of the food available to us begins with your farmer, your farmer’s mindset around food, and your farmer’s soil.
Though, we seem to have it backwards and rely on chemically enriched foods and fertilizers to maintain a state neutral health of ourselves and our soil. The foods commonly available on the shelves, while rich in substance, lack nutrients in forms the body can actually use, and often contain compounds that disrupt digestion, absorption, and utilization of other nutrients. And we wonder why we are constantly hungry. Our bodies are starving for nutrients it can use— nutrient dense foods from nutrient rich soils. We don’t need fortified foods, we need REAL foods.
Use of chemical fertilizers pale in comparison to rotational animal grazing & crop rotations, as it’s merely a surface solution for a much deeper issue.
Chemical herbicides, pesticides and round up ready crops mess with the shikimate pathway in plants and then affects the gut function of the mammals who consume said plants. Thus directly effecting the meat, organs & fat of the animals we eat, as well as the gut linings of us humans, indirectly effecting our blood and joints.
Around a century ago and beyond, food was often available in its raw form only; rarely was it processed and ready to use and/or store for longevity. The consumer had to process it in a way that it would keep AND because money was often a factor, foods had to be processed in a way that it was of high nutritional quality. To achieve this, there was a focus on community stewardship and local interdependence… there was a farmer, a miller, a fisherman, a baker, a cobbler, etc… the economy was local, and it as well as the community members stayed healthy.
Grains were often left whole (unmilled) and then milled/sifted at the time of use. Often milled using stone which hardly generates heat during the milling process compared to modern metal grain mills which can get so hot that it begins to change the nutritional structure of some grains.
Dairy was raw and/or properly fermented (not just mixed with an acid like lemon juice or vinegar)
Beans and grains were soaked, fermented and/or sprouted to help remove the anti-nutrients like lectins and oxalates which wreak havoc on our gut, joints, and eyes.
The animals were humanely raised, with space to roam on pasture, fed its evolutionarily appropriate diet of grass, and all parts were utilized (not just the muscle meat).
Fats were rendered using low heat to retain delicate fatty acid nutrients… they were NOT produced using high temperatures, chemicals, mechanical presses and centrifuges.
In no way am I saying the food system is the only reason why society is becoming sicker, and in no way am I saying the food system is the only system that is in need of reconnection.
I AM…
Simply bringing awareness that our physical systems— our whole beings— are designed to be EXTRAORDINARY, and there are often things right in front of us that if we are not aware of, can hold us back from our extraordinary potential.
There are simple shifts that we can make, which may require more attention and energy at first. But, when sustained, can bring remarkable effects to your health, and the health of your community.
Support local farmers who support soil health. Flying Plow Farm in Rising Sun is a phenomenal local example.
Look for and support bakers who use organically grown grains and practice long fermentation with their grains (Bury & Essen does!). Not only does this process allow you to better digest the food, but it helps you to better utilize the nutrients.
Purchase local meats from farmers who humanely raise their animals — the quality of the meat and organs mimic the health of the soil their grass & food is grown in. There are many farms who are switching to a regenerative & biodynamic approach to farming— yayyy!!
Find ways to supercharge the foods you consume on the regular. We started using PLUCK brand spices (found at Modern Stone Age Kitchen in Chestertown) because their spices are extremely flavorful, and are mixed with pastured beef organs (which you surprisingly cannot taste). It’s an easy way to increase your intake of nutrients your body can use without increasing calories.
Research amyloids & oxalates and their effects on viral load and cancer. Teri Cochrane is a pioneer in this field.
Not sure where to start?
Follow the Weston A. Price Foundation.
Research the works of Sally K Norton, Teri Cochrane, Dr. Stephanie Seneff and follow Dr. Bill Schindler.
Talk to folks in your community.
Ask questions.
Are finances are a barrier?
Often the most nutrient dense cuts of meat and part of the animal are the least expensive.
Making your own bone broth for a month is less expensive than a $45 package of collagen.
We have clients who say our bread is less expensive than the “healthier” options at the grocery store (which are still loaded with additives, preservatives and will often still contain yeast).
Pinterest is still a really great resource for recipes using obscure (and inexpensive) cuts of meat.
Is time a barrier?
The instant pot is our best friend. Crock pots are too.
Pay for someone else’s time & expertise to prepare for you.
Stay curious, friends. Curiosity is a catalyst for creative solutions for yourself and for your community.
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