The information about what a healthy diet is, is out there. It’s taken years, but with the help of the internet, the truth has come out. There is quite a lot of misinformation out there, of which one has to weed through. Someone’s truth may not be another’s.
But, how does one know truth from fiction? Another good question. I cite as much as I feel is relevant from my favorite government source @ NIH.
You have heard, even on the mainstream media that red meat isn’t necessarily healthful, same as dairy. They say low fat and lean is healthier and also claim grass fed instead of grain fed is healthiest. Yet, it’s the large amount of bad cholesterol and the animal protein we Americans eat way too much of that’s problematic. As for chicken, you wouldn’t believe how much the average person in the USA eats of it.
‘In 2017, 64.1 pounds of chicken per person on a boneless, edible basis were available for Americans to eat, compared to 54.3 pounds of beef. Chicken began its upward climb in the 1940s, overtaking pork in 1996 as the second most consumed meat. Since 1970, U.S. chicken availability per person has more than doubled. In 2017, 16.1 pounds of fish and shellfish per person were available for consumption [1 ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/food-availability-and-consumption/]’.
Common sense dictates we’re not tigers, and more like chimps. But, our genetics almost exactly match. Primates eat little meat and a lot more leafy greens and fruit. And, the less foods we cook the more nutrition they retain. There is a healthcare crisis in the USA, and informed authorities have proven the food we eat can cure or make us ill.
‘Conditions Often Mistaken for Food Allergy
People can feel ill after eating specific foods for reasons other than food allergy. Though these disorders may have some symptoms in common, these illnesses should not be confused with food allergy.
A problem often confused with food allergy is food intolerance, which is also an abnormal response to a food product, but differs from an allergy. A common example is an intolerance to lactose, a sugar found in many milk products that can cause an uncomfortable buildup of gas in the gastrointestinal tract. Gluten intolerance, or celiac disease, occurs when the immune system responds abnormally to gluten, a component of barley, wheat, and rye. However, unlike food allergies, these disorders do not involve IgE antibodies. The National Institute of Diabetes and Digestive and Kidney Disorders (NIDDK) currently conducts research on lactose and gluten intolerance. Visit the NIDDK website for more information.
Foodborne illness, or food poisoning, can also be confused with food allergy because of similar symptoms, such as abdominal cramping. Foodborne illness, however, is caused by microbes, microbial products, and other toxins that can contaminate foods that were improperly preserved or processed [2 niaid.nih.gov/diseases-conditions/food-allergy-characterizing]’.
But, who loves uncooked broccoli? Broccoli has ample protein. It’s hard to eat unless you dip it in your favorite hummus. The healthiest, trimmest, longest lived people eat very little meat. They use it much like a condiment, just enough to flavor their food. Our human bodies do not require animal products.
*For further research, visit my resource page.
Source- 1 URL ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/food-availability-and-consumption/
Website Title USDA ERS – Food Availability and Consumption
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Access Year 2020
Article Title Food Availability and Consumption
2 URL niaid.nih.gov/diseases-conditions/food-allergy-characterizing
Website Title National Institute of Allergy and Infectious Diseases
Access Day 25
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Access Year 2020
Article Title Characterizing Food Allergy & Addressing Related Disorders
Note- consult your doctor before you change your diet.