Terry’s Traditional Diet
• Discover how a low-carbohydrate/high-protein diet can prevent—and even cure—heart disease, diabetes, and gastrointestinal disorders
• Learn how to feel better and live longer by changing the way you eat
• Develop strategies to transition from high-to low-carbohydrate nutrition
If you’re sick and tired of being sick, the answer may be changing your diet from one that is high in carbohydrates to a diet high in animal protein and animal fat. Many leading experts have been exploring a low carbohydrate diet to reduce insulin resistance and the metabolic syndrome.
One such expert, Dr. Wolfgang Lutz, M.D., has the following to say: “Today, it seems that the only medically accepted hypothesis about nutrition and disease is that fat is responsible for all that ails us. There is great pressure to conform to this theory in spite of all the evidence to the contrary. Carbohydrates have been completely ignored as a potential problem in human diets. However, as documented in the preceding chapters [referring to his book, title below], the beneficial results of a low carbohydrate diet, as observed by Dr. Lutz on thousands of people in his clinical practice, provide proof that is more than adequate. Loss of weight in obese adults and children; relief of the symptoms of endocrine disturbance; success in treating heart disease, hypertension, diabetes and gastrointestinal diseases–all of these positive outcomes demonstrate the soundness of the low carbohydrate hypothesis. One after another, the diseases of our civilizations were shown to respond favorably to the low carbohydrate diet, and the numbers of satisfied patients provide the reassurance that this route to health was indeed the correct path.” (Excerpt from Life Without Bread, How a Low-Carbohydrate Diet Can Save Your Life by Christian B. Allan, Ph.D. & Wolfgang Lutz, M.D.)
The traditional diet, otherwise known as the Paleolithic Diet, which man consumed for 2 million years, consisted of high animal protein, high animal fat and low carbohydrates. The diet consisted mainly of meat, fish, fowl, fruits, vegetables, berries, seeds and nuts. The Paleolithic nutrition is based on a given set of circumstances that existed when our genetic constitution was formed millions of years ago. It does not change. However, our diet today is so far from the diet of our ancestors’ that our bodies have not been able to adapt to the changes that have been brought on primarily because of commercial reasons. Today, when fats are consumed, they are no longer natural animal fats which are far healthier and free of rancidity. The fats consumed today are from vegetable (omega 6 fatty acids) sources which have only been consumed over the last 50 or 60 years. When they are manufactured, they are highly damaged by heat and chemical processing, leaving them unstable and rancid. Consuming white sugar, grains (especially processed, refined grains), and vegetable oils may be the real causes of cancer, heart disease and a host of other diseases.
Over the last 60 to 70 years, our diet has changed so drastically that it does not represent the traditional diet of mankind. In the early 1900’s, there was very little heart disease, diabetes, cancer or many of the other diseases that wracks our bodies today. For example, cancer occurred in one person out of 25. Today cancer occurs in one out of two males and one out of three females. Many doctors in the early 1900’s never saw a case of cancer in their lifetime. Today, researchers and scientists are spending billions of dollars looking for cures for modern day diseases that did not exist 50 to 100 years ago. They are looking for a quick synthetic chemical fix for a problem that is in fact rooted in our lifestyle and diet. The only “fix” for that is to remedy our lifestyles and our diet!
Why do we have such an epidemic of diseases?
I believe the number one reason why we have so many diseases today is that our diet no longer contains the proper nutrients to maintain our health, let alone achieve ideal health. In the early 1900’s, the national average of sugar consumption was 10 pounds annually per person. Today, the national average is over 200 pounds of sugar per person and many individuals are consuming in excess of 200 pounds. We have gotten away from the original diet of man, which historically was high in animal protein, animal fats and low in carbohydrates. The fear of fat has led to an epidemic of diseases that have occurred primarily because we have reversed the ratio of our food groups from high animal protein/animal fat and low carbohydrates, to high carbs and little or no healthy animal protein and animal fats. In fact, many Americans are consuming 60% to 70% of their meals as carbohydrates (mostly refined and processed), and 20% to 30% unhealthy fats (omega 6 from vegetable oils, shortening and margarine) and a mere 10% from protein.
Over the years, we have stripped the fat from many of our foods for no good reason. There is absolutely no science that proves fats and cholesterol cause cardiovascular disease, and yet we have foods that are non-fat, low fat and 2% fat that have been highly processed and contain hydrogenated fats and trans fatty acids, the real hidden dangers that contribute to cancer and heart disease. The omega 6 fatty acid group found in soybean, corn, safflower, canola and other unhealthy oils greatly exceeds the ratio of the much healthier, natural omega 3 fatty acids. These high omega 6 oils are significantly processed, causing severe damage and rancidity to the oils, which is one of the reasons why they are primarily responsible for cancer and heart disease. Rancidity creates a huge amount of oxidative stress in the body, which is one of the main culprits in damaging healthy cells’ genetic material, and which can turn them into malignant cells.
It has been proven in many studies that the proper diet for mankind is the Traditional Diet. To restore our superior health and eliminate as much suffering as possible, and return to vitality, freedom of disease and longevity, we must return to the traditional diet supplemented with superior nutritional formulations.
For centuries, the original and traditional diet for everyone was approximately 30% animal protein, 60% animal fat and 10% non-starchy carbohydrates. The 10% of carbohydrates should be from fruits and vegetables. To control your intake of carbohydrates, which will have the most meaningful impact on healing and restoring your health, as well as losing the weight you always wanted to lose (especially your belly fat), consume no more than 72 grams of carbohydrates daily. It is very significant in your new health program that you know the grams of carbohydrates in everything you eat and make sure you select foods that are scored at 50 or less on the Glycemic Index. You can probably find a booklet on the Glycemic Index in natural food stores, as well as one that lists the grams of carbohydrates of each food. You can also easily find this information on the internet, using a search engine like Google.
Believe me, this diet will work for everyone to protect against cancer, heart disease, obesity, diabetes, arthritis, chronic fatigue syndrome and all of the current so-called “modern diseases.” The health of America has deteriorated significantly in the last 50 years, and all the while scientists advised everyone to avoid fats, particularly saturated fats and cholesterol. The low fat diet was founded on very flawed research based on rabbits fed large quantities of oxidized and purified cholesterol. The experiment caused significant damage to the rabbits’ arteries and heart. Keep in mind that rabbits do not manufacture cholesterol as humans do. Rabbits do not consume foods with cholesterol and therefore do not have a mechanism to handle and control cholesterol. It’s amazing to think that researchers used the rabbit to try to understand a human’s requirement for fat and cholesterol and their mechanism of action. The human was designed to use saturated fat found in animal protein and cholesterol for many metabolic and biochemical functions.
It is unbelievably ironic that we are told to consume a low fat diet as a heart benefit, when the heart’s main energy source for healthy function is primarily based on the intake of saturated fat!
FOODS YOU MAY EAT
Animal protein: beef, bison, elk, venison, rabbit, pork, bacon, seafood, eggs, chicken, duck, turkey (and skin), and all other birds. Fats: cream, lard, butter, flax seed oil, coconut oil and olive oil. Try to consume organic foods when possible, or at least grass fed animal protein as well as butter, and cream from grass fed animals. Non-starchy Carbohydrates: fruits, vegetables, occasionally yams or sweet potatoes, millet, buckwheat or quinoa, 1/3 cup of cooked grain.
FOODS TO AVOID
All sugar and sweeteners, refined flour, all grains (if you are serious about regaining your health), refined salt (use Celtic Sea Salt), all vegetable oils, vegetable shortening, margarine, soft drinks (sweetened or diet), juice (eat the fruit instead), high fructose corn syrup, fructose, artificial coloring, artificial flavoring.
SPECIAL NOTICE ON DAIRY PRODUCTS
Drink only raw milk, cow or goat, otherwise avoid milk products. Any and all raw dairy products are superior.
Raw foods are always superior to cooked foods because they will supply enzymes and nutrients that are susceptible to destruction by heat. A special diet can supply unusual health benefits by consuming raw milk and raw eggs daily. Generations of animals fed pasteurized milk have many defects and die off quickly. Animals fed raw milk thrive in good health and multiply generation after generation. Drinking raw milk and raw eggs is not for the faint of heart but for those who want to enjoy an abundance of good
health will soon find this change of menu to be exceptional. Drinking up to a quart of raw milk daily and up to 12 raw eggs will supply a superior form of raw protein and many nutrients and enzymes which are often destroyed in the process of heating.
Warning. Eating raw or undercooked foods can be dangerous especially to children, the elderly and those with a compromised immune system. Eat raw foods at your own risk.
KEEP YOUR BELLY FAT IN CHECK
Keeping your belly fat in check is a good indication that you are improving your overall health. The less belly fat you are carrying, the more you are improving all of your biochemical markers for good health. You don’t need a blood test to determine good health. You need a belly fat check.
The Glycemic Index is a measurement of the impact of carbohydrates on blood sugar levels. Foods containing carbohydrates are assigned a number between 1 and 100. The higher the number, the more quickly the food is digested and absorbed, and the higher the resulting spike in blood glucose levels. Low GI foods produce small fluctuations in blood glucose and insulin levels, and are much better for your health and for weight loss.
Make the Switch!
High GI foods push your body to extremes. Switching to a diet that is primarily low GI foods has many benefits, including:
• Increase the body’s sensitivity to insulin
• Improve blood sugar control (especially important for people with diabetes)
• Reduce the risk of heart disease
• Reduce bad LDL cholesterol and increase good HDL cholesterol
• Help manage the symptoms of polycystic ovary syndrome
• Increase energy and endurance
• Reduce hunger and keep you feeling full, longer
Keep It Under 50
I recommend consuming foods with a GI value of 50 or less. Foods with a high GI (over 50) should be saved for when you need to refuel after intense exercise.
No Calorie Counting Needed
To eat the low GI way, simply swap your high carb diet and your high GI foods for small portions of healthy proteins (beef, turkey, chicken, eggs, bison and protein drinks) and foods from the low GI index chart on page 4. You don’t need to count calories, points, or do any mental math to get your blood sugar under control and your weight loss on track.
Here are a few pointers:
• Use breakfast cereals based on oats, barley and bran
• NO white bread, or bread that is partially whole grain with added white flour
• Use breads from only absolutely whole grain or sprouted whole grain
• Substitute yam and sweet potato for white potatoes
• Use basmati or brown rice
• Eat plenty of salads dressed with extra virgin olive oil and/or balsamic vinegar
• Freely enjoy the under 50 GI fruits and vegetables
The following table lists the GI of commonly consumed foods. For a full list of the GI values of carbohydrate-containing foods please look at these websites: www.ajcn.org/content/76/1/5.full, and www.glycemicindex.com.
**Foods containing little or no carbohydrates (such as meat, fish, eggs, avocado, wine, beer, spirits, most vegetables) cannot have a GI value. No carbs = no GI.
|Avoid These High GI Foods!|
|Cake, angel food||67|
|French Fries (frozen, microwave preparation)||75|
|Gatorade (orange flavor)||89|
|Hamburger (on a bun, ketchup, pickle, onion and mustard)||66|
|Macaroni and chese (boxed)||64|
|Microwave Popcorn, butter flavor||62|
|Oat Bran Muffin||60|
|Pizza (plain baked dough, parmesan cheese and tomato sauce)||80|
|Pumpkin (peeled and boiled)||75|
|Rice, White (boiled)||83|
|Sweet Potato (peeled, cubed and boiled)||59|
|Low GI Foods – Eat These!|
|Baked Beans (canned)||40|
|Beans (kidney or black)||20-30|
|Carrots (raw, diced)||35|
|Fettucini (cooked, 1 cup)||32|
|Milk (full fat, whole)||11-41|
|Oat Cereal (hot) with skim milk||40|
|Ravioli Pasta, meat-filled, cooked||39|
|Soy Milk (full fat)||41|
|Spaghetti (with meat sauce)||42|
|Tomato Juice (no added sugar)||38|
Every Day Nutritional Dietary Protocol
Our body requires all the vitamins and minerals on a daily basis to complete its metabolic functions, however, in my 45 years of research and after developing 400 nutritional formulations, I found one ingredient that stands out amongst all other ingredients as having the greatest impact on our health. That one substance is curcumin. It holds more potential for health and well-being than any other substance. If I were allowed only one supplement to take it would be curcumin. I have attached an abstract below that summarizes the powerful medicinal potential that curcumin holds for the elimination of dozens of diseases.
CURCUMIN: THE INDIAN SOLID GOLD
Bharat B. Aggarwal, Chitra Sundaram, Nikita Malani,and Haruyo Ichikawa
Abstract: Turmeric, derived from the plant Curcuma longa, is a gold-colored spice commonly used in the Indian subcontinent, not only for health care but also for the preservation of food and as a yellow dye for textiles. Curcumin, which gives the yellow color to turmeric, was first isolated almost two centuries ago, and its structure as diferuloylmethane was determined in 1910. Since the time of Ayurveda (1900 bc) numerous therapeutic activities have been assigned to turmeric for a wide variety of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. Extensive research within the last half century has proven that most of these activities, once associated with turmeric, are due to curcumin. Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease, and other chronic illnesses. These effects are mediated through the regulation of various transcription factors, growth factors, inflammatory cytokines, protein kinases, and other enzymes. Curcumin exhibits activities similar to recently discovered tumor necrosis factor blockers (e.g., HUMIRA, REMICADE, and ENBREL), a vascular endothelial cell growth factor blocker (e.g., AVASTIN), human epidermal growth factor receptor blockers (e.g., ERBITUX, ERLOTINIB, and GEFTINIB), and a HER2 blocker (e.g., HERCEPTIN). Considering the recent scientific bandwagon that multitargeted therapy is better than monotargeted therapy for most diseases, curcumin can be considered an ideal “Spice for Life”.
Before we can begin to supplement our diet with remedies for common ailments or specific indications, I believe everyone should take a complete and comprehensive vitamin and mineral supplement containing over 30 vitamins and minerals, a multi formula that should provide a balanced assortment of vitamins and minerals in a proprietary ratio to support complete cellular function.
Emphasis should be placed on B vitamins and in particular, the B vitamins that are not required to be converted by the liver into their metabolic form. Minerals that are bound to amino acid chelates in most cases are weak structures that break apart in the digestive tract and are not absorbed easily. A good multivitamin and mineral supplement should contain minerals that are bound to the amino acid glycine which forms a glycinate chelate. These are truly the finest mineral chelates for complete absorption. I highly recommend you find a multivitamin and mineral supplement that provides the basic nutrients in 6 tablets daily. Adults can take 2 tablets with each meal and children can take 3 tablets a day, 1 with each meal. Any vitamin and mineral formula that recommends a dosage from 1 tablet daily will never supply sufficient quantities for complete metabolic function.