pastuerization

Some FAQ's Of Eating Healthy

One of my personal friends emailed me the other day and had some really great questions. I'd like to share with you a part of our conversation cause I think it will really benefit all of my readers.

Bob,


I have been researching the cancer rates in other countries and have found that Asia and some European countries (Spain and Greece) are among the lowest. So…what is the link here???


Asia consumes a lot of fish, fruit, veggies and lots of RICE! Not to mention  green tea.


Greece and Europe consume a lot of VEGGIES, FISH and Cheese and olive oil. I for one LOVE Greek food (my step dad is Greek). I have learned to make spinach pie which consists of feta cheese, spinach and philo leaves.  I also love to make Greek Potatoes and what I call Greek burgers ( this combines beef, feta, red pepper, and kalmata olives.)


What’s ur take on this? Can you still eat this stuff and be healthy?


Mediterranean diets are awesome and I love them. Asian cultures are actually very good on paper. The rice they consume is a grain yes; however that is about the ONLY grain they consume and it is gluten free as well. It is digested a bit differently than most all other grains. Doesn't make it great, but just a better alternative. Additionally they are also much more laborous in these countries. They are more physical all day long, walk A LOT, and don't turn to being couch potatoes like we do here in the U.S.
The coastal Asians are much more apt to be healthier than their inner-city and suburban counterparts due to the city having all the food accesses as we get in our own environment.
What you described in your email is pretty much a grain-free diet outside of the rice, but as I mentioned there are reasons for that.  If your diet consists of fruits, veggies, and high healthy fat proteins such as grassfed beef, full fat cheeses (unpasteurized of course), whole eggs from cage free chickens on veg diets, raw nuts/seeds, wild caught fish (farm raised are fed grains and contain almost 80% less healthy fats than the wild caught) you will be amazingly healthy.

Since chicken(and any poultry) is one of the worst things to eat due to it NEEDING to be cooked to a minimum of 160 degrees prior to conceiving consumption as well as when it is cooked it becomes carcinogenic due to the heating process and who would want to eat chicken raw (yuck!), pasta (especially, especially wheat), any grains whatsoever (source: http://bit.ly/6TQ8Z5) are extremely, extremely unhealthy... you would be eliminating toxic and digestively abrasive things from your diet and therefore lifestyle. Immediate positive changes would occur.

Outside of that I'm not saying to be 100% raw. Somewhere in the range of 80-85% raw is great. You can eat meat and cheese. In fact I eat grassfed beef 2-3 times a week. Grassfed beef can have more omega-3's than fish and CLA (conjugated linoleic acid) which is a very healthy fat for eliminating excess body fat and contributes to brain function as well. As cheese goes, well eat your fill. In fact I eat at least a block or block and a half a night. It is always full-fat, raw or unpasteurized dairy only so that the enzymes, proteins, and good bacteria are alive. If you eat pasteurized or dead dairy you are promoting all sorts of health issues, some you might be aware of and others you might not, that will be immediately removed when eliminating pasteurized dairy. Source: http://www.realmilk.com/
Our email conversation continued:
Ok Bob…. Where can you get the rice the Asians use- the gluten free one? Where can you get the eggs you have referenced, do you have any good Mediterranean recipes, and finally what type of fish do you recommend consuming. (Oh yeah, how do you feel about potatoes? My fav are sweet potatoes cause they're higher in their vitamin content.)

Here's my quick answers:
All rice, as far as I've seen, is gluten free.
Eggs: any store these days has them, but we get them at Trader Joes or Whole Foods. Just make sure they are 3 things: organic, cage free, and fed vegetarian diets. The cartons will say all those things. Fertile eggs are also great. FYI: egg shell color has not bearing on what is inside. The inside is all the same
Recipes: My book will be coming out soon and have a bunch in it alongside my take on how, when, & what we should be eating ongoing. I also post recipes and pics on my Facebook profile a few times a week and I hand out recipes to all my clients ongoing.
Potatoes are fine as long as you don't eat them all the time due to the starch. White and red are part of the nightshade family alongside tomatoes, eggplant, all peppers, etc. They are pro-inflammatory due to a natural chemical in them. Eat them very sparingly. Sweet potatoes and yams are not of the nightshades and are fine, but again- due to the starch- sparingly is best. Vitamins are in a lot of berries much more prevalent than sweet potatoes.



Here's some food for thought that I heard from my buddy, and fellow IKFF Kettlebell Teacher, Sincere Hogan... Always run from the "4 Little White Devils".
1. Sugar
2. Table Salt (sea salt is fine)
3. White Flour and other grains (coconut and almond flour is perfect)
4. Pasteurized Dairy
Eliminate those and you will be in very, very good health. I'd call it amazing health... all the time. Done and done.

Interview With Bob Garon & Anthony McClellan Part 3

Here's Part 3 of the really cool series I recently did with Anthony McClellan of Get Fit Boot Camps. This part covers my intermediate fasting strategies, why raw dairy, and eating little to no grains and when you eat them not to eat gluten.

I'm VERY lactose intolerant... I mean REALLY intolerant. If I drank a teaspoon full of pasteurized milk I'd be in the bathroom feeling like Wolverine was just unleashed inside my intestines and the results are an uncontrollable unloading of more liquid from my body than I knew a human body ever had. Well raw dairy is my answer. The same seems to be true with everyone I encounter and recommend eating raw.

What exactly is pasteurization do you ask? Why does it cause so many problems when it's supposed to be "helpful". What about Ultra Pasteurized?  And what about Homogonized?

Here's all the details for you. Yes it's wordy, but all excellent info. Part 3 of our interview is also below. Enjoy!

PASTEURIZATION

Pasteurization is a process of heat treating milk to kill bacteria. Although Louis Pasteur developed this technique for preserving beer and wine, he was not responsible for applying it to milk. That was done at the end of the 1800s as a temporary solution until filthy urban dairies could find a way to produce cleaner milk. But instead of cleaning up milk production, dairies used pasteurization as a way to cover up dirty milk. As milk became more mass produced, pasteurization became necessary for large dairies to increase their profits. So the public then had to be convinced that pasteurized milk was safer than raw milk. Soon raw milk consumption was blamed for all sorts of diseases and outbreaks until the public was finally convinced that pasteurized milk was superior to milk in its natural state.
Today if you mention raw milk, many people gasp and utter ridiculous statements like, You can die from drinking raw milk!” But the truth is that there are far more risks from drinking pasteurized milk than unpasteurized milk. Raw milk naturally contains healthy bacteria that inhibit the growth of undesirable and dangerous organisms. Without these friendly bacteria, pasteurized milk is more susceptible to contamination. Furthermore, modern equipment, such as milking machines, stainless steel tanks and refrigerated trucks, make it entirely possible to bring clean, raw milk to the market anywhere in the US.
Not only does pasteurization kill the friendly bacteria, it also greatly diminishes the nutrient content of the milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat affects water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and B12 are completely destroyed during pasteurization. Pasteurization also destroys beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaksdown fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. (The dairy industry is aware of the diminished vitamin D content in commercial milk, so they fortify it with a form of this vitamin.)
We have all been led to believe that milk is a wonderful source of calcium, when in fact, pasteurization makes calcium and other minerals less available. Complete destruction of phosphatase is one method of testing to see if milk has been adequately pasteurized. Phosphatase is essential for the absorption of calcium.

ULTRAPASTEURIZATION

As the dairy industry has become more concentrated, many processing plants have switched to ultrapasteurization, which involves higher temperatures and longer treatment times. The industry says this is necessary because many microorganisms have become heat resistant and now survive ordinary pasteurization.
Another reason for ultrapasteurization is that it gives the milk a longer shelf life–up to four weeks. The grocers like this but many consumers complain of a burnt or dead taste. The milk is virtually sterile–is that what you want to drink?
Milk producers are not advertising the fact that they are ultrapasteurizing the milk–the word is written in very small letters and the milk is sold in the refrigerator section even though it can be kept unrefrigerated until opened. Horizon, the major organic brand, is ultrapasteurized, as are virtually all national brands.

HOMOGENIZATION

Milk straight from the cow contains cream, which rises to the top. Homogenization is a process that breaks up the fat globules and evenly distributes them throughout the milk so that they do not rise. This process unnaturally increases the surface area of fat exposing it to air, in which oxidation occurs and increases the susceptibility to spoilage. Homogenization has been linked to heart disease and atherosclerosis.

Source: http://www.westonaprice.org/transition/dairy.html
Listen to the interview below...

http://www.mevio.com/widgets/mwm/MevioWM.swf

Heres an excerpt from an article from Raw Milk.com

“Back in the 1970s, a couple of blokes were sitting in an English pub, bemoaning the consolidation of the brewing industry in England and the decline of British beer and ale. A commodity that represented the soul of Britain–carefully brewed ales from countless small-scale manufacturers, each with a distinctive color and taste–had been edged out by the insipid canned beers of a few large monopolistic breweries. What was needed, they decided, was a return to traditional brewing methods. They launched A Campaign for Real Ale, which soon became the force that turned back the mega-brewers and reinstated varied and delicious ales to English tables and pubs.
Back in the 20s, Americans could buy fresh raw whole milk, real clabber and buttermilk, luscious naturally yellow butter, fresh farm cheeses and cream in various colors and thicknesses. Today’s milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare. In fact, a supply of high-quality dairy products was considered vital to American security and the economic well being of the nation.”

And from RawMilkBenefits.com:

The benefits are numerous and plenty. First, it is very rich in enzymes and actually contains all of the 22 essential amino acids. This includes phosphate, which is important for the absorption of calcium. And forget about all the synthetic calcium supplements out there, raw milk is truly the best source of calcium available.
It is also a great source of vitamins, in particular vitamin B12, which is an important vitamin that is hard to find in non-meat sources. It also contains the enzyme IgG and vitamins A, B, and C.
Research shows that it also contains enzymes and antibodies that actually render milk less susceptible to bacteria. Lipase is also present which aids in the digestion of fats.
Another great benefit is that it also contains CLA, or conjugated linoleic acid, which has been noted to fight cancer.”

Here are some great websites regarding much more info on raw dairy:
www.SaveYourDairy.com | www.Raw-Milk-Facts.com | www.RealMilk.com

You'll also hear me mention and talk about two movies: "King Corn" and "Food Inc.

In case you missed Parts 1 and 2 be sure to listen to them.

Part 1
Part 2

Stay tuned for Part 4 showing up soon.