Digestion

Learn about gastrointestinal issues, bacteria, yeast, leaky gut and other digestive problems and how to fix them, along with understanding food allergies and food intolerances.

Secrets of the Superhuman Food Pyramid: Negative Effects of Roasted Nut Butter

Posted on by Ben Greenfield

Nut butter can be classified as one of America’s favorite food items.  This is particularly true for peanut butter. Back in the day, children were sent to school with lunch boxes filled with apples or bananas along with PB & J sandwiches. How can such a common food item then pose a great deal of danger to one’s health?

Continue reading to know more about the negative effects of roasted nut butter, and why the Superhuman Food Pyramid recommends you avoid them as a source of protein. Continue reading →

Secrets of the Superhuman Food Pyramid: Negative Effects of Chemically Preserved or Dried Meats

Posted on by Ben Greenfield

As meat has always been a part of the human diet, various natural methods have been discovered or invented to preserve this type of food. The basic idea is to effectively inhibit the growth and spread of microorganisms thereby giving the meat a considerable shelf life.

Nowadays, when meat and other food products are mass produced, the method that can best keep up with production and consumption demands is the use of chemical preservatives. Such modern meat products are certainly superior to any that’s been cured or dried via natural and traditional techniques – superior in terms of shelf life and uniformity. This advantage however comes at the cost of taking in substances that can potentially harm you.

Continue reading and learn more about the negative effects of chemically preserved or dried meats and why the Superhuman Food Pyramid recommends you avoid them as a source of protein. Continue reading →

Secrets of the Superhuman Food Pyramid: Pros and Cons of Miso, Tempeh, Tamari or Natto

Posted on by Ben Greenfield

Every region’s traditional cuisine has its own set of fermented food. Miso, tempeh, tamari and natto are examples of the various ways Asians have learned to ferment soy beans. They are quite diverse in flavor, form, texture and culinary properties. This is due to the particular methods or stages of fermentation each of these products undergo.

Miso and tamari are used as sauce or as flavoring in the preparation of other dishes. The latter is actually a byproduct in the manufacture of the former. Tamari is the liquid that accumulates as the miso continues to mature. There are various types of miso. It depends on which grains, other than soy beans, are used. Tamari is derived from miso made almost exclusively from soy.

Meanwhile tempeh and natto are viands by themselves. With tempeh, the soy beans are ground and formed into large patties. But in natto, the individual beans are still distinguishable though quite soggy and sticky. It also has a very pungent odor that makes this dish an acquired taste. Tempeh is actually of Indonesian origin, while natto as well as miso and tamari are part of Japanese cuisine.

These four types of traditional Asian food have a lot of proteins and other nutrients to offer. But the way soy beans are cultivated nowadays, plus some of the ingredients used in the fermentation, introduces some health risks that need to be considered.

Continue reading and learn more about the pros and cons of miso, tempeh, tamari or natto and why the Superhuman Food Pyramid recommends only moderate consumption of these sources of protein. Continue reading →

Secrets of the Superhuman Food Pyramid: Pros and Cons of Yogurt Cheese

Posted on by Ben Greenfield

Yogurt cheese is just as its name says – a type of cheese made from yogurt that has been strained using a muslin or cheesecloth, a filter or colander, or a paper bag. This straining process is done so as to take out the whey, or the residual liquid found in curd. Yogurt cheese usually doesn’t go through any further processes and is served as is after straining which is why it has a thick texture and a characteristic sour taste.

A traditional food in Eastern Mediterranean and Western and Southern Asian regions, yogurt cheese eventually found its way to Northern America. Though a popular replacement for typical dairy spreads, yogurt cheese should be eaten in moderation.

Read on and learn more about the pros and cons of yogurt cheese and why the Superhuman Food Pyramid recommends only moderate consumption of this protein source. Continue reading →

Secrets of the Superhuman Food Pyramid: Pros and Cons of Raw Cheese from Grass Fed Cows

Posted on by Ben Greenfield

Cheese has long been a part of the human diet, even before Luis Pasteur invented the process of sterilizing milk in the 19th century. Of course since then, cheese has been regularly made from pasteurized milk. Some cheese makers still adhere to the traditional method though. Their products are referred to as raw cheese.

Those who argue for the benefits of raw cheese say that while harmful microorganisms are removed when you pasteurize milk, beneficial ones are lost too. These friendly or useful bacteria are considered probiotic and can aid digestion. They also add a range of flavors and texture to the cheese. As for safety, they say that the cheese making process itself, as long as it is done under sanitary conditions, can reduce the risk of microbial contamination.

Read on and learn more about the pros and cons of raw cheese from grass fed cows and why the Superhuman Food Pyramid recommends only moderate consumption of this protein source. Continue reading →

Secrets of the Superhuman Food Pyramid: Benefits of Organic Whey or Casein Protein Powder

Posted on by Ben Greenfield

Whey is produced after an edible acidic substance such as lemon juice or complex enzymes called rennet is added to milk for purposes of making cheese. During this process, the proteins in the milk, called casein, coagulate, resulting in a product better known as curd, which can be served as is or further processed to make certain types of cheeses. Whey is the liquid substance that separates from the coagulated milk proteins. This liquid whey goes through the process of spray drying to turn it into powder form.

Long touted for their high protein content, whey as well as casein powder, especially the organic variety, offer a whole host of other advantages health-wise as well.

Continue reading and find out more about the health benefits of organic whey or casein protein powder and why the Superhuman Food Pyramid strongly recommends you add this source of protein in your diet. Continue reading →

Secrets of the Superhuman Food Pyramid: Benefits of Grass-fed Beef, Bison, Buffalo or Lamb

Posted on by Ben Greenfield

Large-scale livestock raising did not become the norm up until the 20th century. Prior to this, animals meant for human consumption such as cows, goats, and sheep fed the way that nature intended them to, and that is, to graze and munch on wild grass.

Then came the need for improved food production right around the start of the Second World War. Bread got mass produced and even got fortified with nutrients to ensure nourishment. The discovery of vaccines and antibiotics resulted in livestock raising becoming an industry. Because diseases in animals can now be readily contained, the once grass-fed livestock were made to live in controlled and cramped spaces known as feedlots, and were made to eat diets comprised mostly of grains to easily fatten them up for quick harvest.

Meat products from feedlots to this day still make up the majority of the consumer market. However, demand for grass-fed beef, including grass-fed meats like bison, buffalo and lamb, is steadily increasing. And this is for good reason as including grass-fed meats in your diet offers a whole host of benefits.

Continue reading and find out more about the health benefits of grass-fed beef, bison, buffalo or lamb and why the Superhuman Food Pyramid strongly recommends you add this source of protein in your diet. Continue reading →

Secrets of the Superhuman Food Pyramid: Negative Effects of Bread

Posted on by Ben Greenfield

Bread has been a staple of the American diet for the longest time. The first bread from cornmeal was thought to be brought to the Americas by Christopher Columbus in the late 1400s. Then in 1602, the first wheat crop was planted by British sea captain Bartholomew Gosnold in Massachusetts. More than 200 years later, commercially produced yeast was made available allowing for softer and more flavorful bread products.

Not long after, Edmund LaCroix would release a more improved version of the steel roller which made possible the production of white flour. Fast-forward to 1928, the year when Otto Rohwedder’s invention of the bread slicer was released, and the first sliced bread product was sold to the public in Missouri.

It can sometimes be difficult to shift perspective and see how eating this staple can have detrimental effects to our health. But you have to understand that the wheat or other grain flour and methods of food production used back then are completely different from current standards. Continue  reading to know more about the negative effects of bread (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.) Continue reading →

Secrets of the Superhuman Food Pyramid: Negative Effects of Cereals

Posted on by Ben Greenfield

Breakfast cereals were born out of the vegetarian diet recommended by the Seventh-day Adventist Church to its members. The recognized pioneers of this industry, Dr. John H. Kellogg and Charles W. Post, were Adventists and development of their products was guided by religious beliefs as much as commercial interests. Part of their concept was to create something that was ready-to-eat. Most of the other grain recipes at that time required tedious preparation such as overnight soaking and long cooking times.

It’s quite ironic that the modern commercial breakfast cereal is so far removed from the health objectives that initially drove its invention. There were a few misconceptions that contributed to its downgrade. The growing use of refined flour, for example, was due to the misunderstood role of fiber in the digestion process back then. More sugar was also added when the products started to be marketed to children. Read further to know more about the negatives effects of cereals (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.) Continue reading →

Secrets of the Superhuman Food Pyramid: Negative Effects of Bagels

Posted on by Ben Greenfield

Bagels are a widely popular bread product which is made from yeasted wheat dough that is first briefly boiled and then baked. This two-step cooking process gives bagels their characteristic chewy and dense interior yet very crispy outer layer, which is often traditionally topped with sesame or poppy seeds. Bagels are typically hand-shaped into rings so as to allow for even cooking every time. Originating from Krakow, Poland in the early 1600s, bagels have since become widely popular and available, especially in areas with considerable Jewish populations.

Just like most commercial bread products nowadays, the potential health risks of bagels stems from its ingredients. The main issue is wheat flour and the modern ways the grain is being grown and processed after harvest. Read on to discover more of the negatives effects of bagels (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.) Continue reading →