Sustainable Eating

Generally, the term “sustainable eating” means having a low impact on the environment while keeping a body healthy. The argument is that diets low in animal proteins and high in vegetable-source proteins are better for both the human body and the environment.

Unfortunately, that way of thinking is full of errors. The human body needs meat – with its fat – to function properly. We cannot substitute vegetables, legumes and grains and still function at peak effectiveness.

But how the meat you eat is produced determines how well your body can use the nutrients your meat-eating provides. Or whether it has been rendered toxic to your cells.

The same is true for vegetation. Bottom line, we need to eat in ways that support our bodies at the cellular level – at the level of chemical interactions. And that means eating according to the patterns that governed our distant ancestors’ physical development.

That way of eating does not look like modern vegetarianism. Nor, for that matter, does it look like the standard meat-and-potatoes diet. Rather, it follows four key principles: For maximum health and vitality, eat (1) slow-cooked meat on the bone, (2) organ meats, (3) fermented and sprouted vegetables and grains, and (4) fresh and raw vegetables, fruit, and dairy. (For more, read “Deep Nutrition”, listed on my resource page.)

I use the term “sustainable eating” to mean: the way of eating that maximally sustains the human body in its highest peak state well into old age – and delivers peak genetic material to one’s future offspring. Follow these links for more perspective, and recipes.

About Raw Milk, with Recipes for Making Milk Products

Chicken with Peanut Curry Sauce and Coconut Rice

In Praise of Meat – With Its Fat

About Fermented Food

Kim Chee Recipe

Pecan Bars