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Are You Well Fed?

25 Jan

This post can also be seen at Julia’s blog- Queen of the Stoneage.

I was so excited to learn last year that Melissa Joulwan was coming out with a cookbook. Melissa writes the very popular blog The Clothes Make The Girl, which is my go-to resource for fun Whole30 meals, delicious homemade sauces, and paleo-friendly ethnic recipes. After checking out the handy-dandy free sample though, I saw that this book is so much more!

If you’re a paleo-eater, you may find yourself spending a pretty ridiculous amount of time in the kitchen. I don’t have children or a spouse to cook for, yet I often find myself coming home from the gym, and spending upwards of two hours preparing my dinner for that evening, plus my lunch and breakfast for the next day. I love to cook, and I know this is an investment in my health, but it’s still a bit much! Well, I am happy to say this is now a thing of the past, thanks to Melissa’s tips. Well Fed outlines how to run your kitchen like a restaurant, so you’re never more than a few minutes away from a good meal. Melissa recommends taking a couple of hours each week to cook up a few pounds of meat and partially cook a bunch of veggies (this is the “Weekly Cookup”); these items can be infinitely combined into “Hot Plates” with seasonings and sauces to keep your belly happy over the week. It makes so much sense, I was kicking myself for not thinking of it before! I did my first cookup this past Sunday; my self-diagnosed ADD was raging, but I got it done (and unfortunately burned up a batch of bacon) and it was SO worth the effort. When I got home from work on Monday, I had my dinner on the table within five minutes, ate it, and then had my Tuesday lunch and breakfast packed away fifteen minutes later. Shazaam!

Cookup #1 (with the Beggarcat)

 
Yes, the cookbook has fantastic recipes too!  Melissa’s Paleo Pad Thai is a favorite of mine, and I am looking forward to cooking my way through the whole book.  My (non-paleo) sis looked through the book and declared that every single recipe looked like something she would like- not too shabby!  If you only buy one cookbook this year, Well Fed is well worth it.
 

Ask nicely and your copy can by signed by the Melicious herself!

Almond-Crusted Cod

10 Jan

This post can also be seen at Queen of the Stoneage and on Chowstalker.

This is one of those uber-easy, yet impressive-looking dishes!  I’ve been disappointed by the lack of wild salmon at my local BJs, but they do have wild haddock and cod; either is great in this recipe. 

Almond meal is something I like to just use in moderation; when I first went grain-free, I was going pretty buckwild with almond flour-based baked goods, but I’ve cut way back since learning about that pesky oxidized omega-6 😦  Yes, some things are too good to be true…  This makes 3 servings (I like to have leftovers to microwave at work the next day and stink up the office).

1 lb cod filet

3/4 cup almond meal *UPDATE* I have also done this with chopped, slivered almonds and liked it even better!

3 TBS melted clarified butter

1 lemon

1 tsp salt

2 tsp Italian seasoning, herbes de Provence or whatever herbs you like

– Preheat oven to 500

– Lay fish out on a cookie sheet lined with foil

– Combine other ingredients and spread evenly in a thin layer over the fish (if using almond meal, it should be a wet-doughy consistency)

– Bake for about ten minutes until fish is flaky and topping starts to darken; serve with lemon wedges

For sides, I just sauteed some quartered baby bella mushrooms and green beans with garlic.

Bacon & Onions, with Liver

27 Dec

This post can also be seen at Queen of the Stoneage and Chowstalker!

I worked through some childhood trauma last week; I’ve had a grassfed beef liver in my freezer for… a year or so. Haunted by memories of “that nasty liver smell,” it took awhile to get the nerve to cook the damn thing, but I finally did it. I want to love liver, really I do, but I think I’ll have to settle for tolerating it; I pulled every trick out of my sleeve that I could, but I still can’t say this was an enjoyable experience. Some of you actually enjoy liver though, so I will share my method. Meh…

Liver

1/2 a liver (mine was a little under 1.5lbs., and I knew I wouldn’t eat it all, so I just made half. I’m no scientist, but I’m not down with eating the filtering organs of sick animals; get a good grassfed one, it should still be pretty inexpensive)

1/2 lb bacon, cooked and crumbled, grease reserved

1 large onion

a few TBS of clarified butter

2 TBS arrowroot

 

Cauliflower Puree

1 head cauliflower, chopped into large chunks

1/3 cup broth

a few TBS heavy cream (optional)

a few TBS butter

Salt, pepper, & herbs to taste (I used herbes de provence)

A few hours before cooking time, slice liver into 1/2″ slices, and soak in milk or lemon juice; they say this will diminish some of the liver flavor. Slice onion and cook in clarified butter on medium-low heat for about half an hour until the onions get a bit caramelized; add bacon and set aside.

At this point, heat broth in a saucepan over medium high heat, and add cauliflower; steam for about 6 or 7 minutes until you can easily poke with a fork. Once it is tender, add butter, cream and seasonings, and puree (great job for a stick blender if you have one.) While cauliflower is cooking, add bacon to the pan that the onions were cooking in, and heat up to medium-high. Dry off liver slices, and place in a baggie with arrowroot, toss to coat. Once pan is hot, add slices of liver, and cook for about a minute on each side; it will be brown on the outside, and pretty rare on the inside.

I was amazed that there was NO SMELL! My mom is a great cook, but we have some, uhh, different ideas about how long to cook things; if you don’t cook the hell out of the thing, you may be spare your loved ones from the liver-stank. Serve with plenty of bacon & onions, and choke it down!

Mmm bacon! Eww liver! So conflicted...

An Adventure Through the Odd Bits

5 Dec

“If you are going to knock an animal on the head, it’s only polite to eat the whole thing”.

Fergus Henderson, author of The Whole Beast: Nose to Tail Eating

Now I know that offal is good for me, it’s good for all of us; but I have no idea what to do with most of it.  I would guess that most people in North America would have no idea what to do with most odd bits once confronted with them.  There must be tons of reasons why offal has come off the menu.  Price and availability of what is considered to be premium cuts could have been the initial driving force, but I suspect it has more to do with a large portion of the younger generations being grossed out.  I don’t really understand why though, what on earth is the difference between a heart and a loin?  For me it is less of an ‘ick factor’ and more of a ‘well what the hell am I supposed to do with it’.  I knew that there were membranes, valves, veins and outer layers that needed to be taken off but I needed to know where, and when in the process.  Most, if not all of the recipes that I had found did not make any mention of such things, so I was intimidated and just stayed away – until recently.  I had the enormous luck to get sent a link to an event at a local kitchen – an interactive cooking class with Jennifer McLagan, author of OddBits.   YIPEEEEEE!

***Caution there are photos of odd bits ahead***

So here is what I see as I arrive, a whole plate full of bits and bots, odds and sods!  How exciting.  The day started with introductions, and some very informal chat amongst the participants, the host chef and Jennifer.  I should add that there were only about ten participants, so it was very intimate!  We were given wine (BONUS!) upon arrival which really helped to set the mood.  Now pardon my patchiness with directions as we go, I did take notes and I did taste everything, but I was drinking the wine so these notes aren’t as thorough as my set of 3rd year chem. notes.

We were all encouraged to get up, help to cook and most importantly touch everything.

First on the menu was warm and cold poached cows tongue.  My notes on tongue say to brine overnight, poach for 2-3 hours with star anise and cinnamon, MAKE SURE TO PEEL THE SKIN OFF.  Both the warm and chilled tongue was sliced thin and served with salsa verde.  I preferred the chilled tongue (it was chilled in the fridge overnight), the texture was slightly different than the warm tongue; but both were incredibly delicious for such a disgusting looking cut of meat.  The salsa verde was a great accompaniment, as the dense nature of the tongue went nicely with the sharp acidity of the salsa verde.  I went back for seconds, thirds and fourths of this one.  I also ate a couple of pieces without the salsa verde to really see what it tasted like, and I did like it on its own.  The salsa verde was prepared in-front of me, but all I jotted down was anchovy, fresh mint, capers, mustard.  It didn’t look any more complex than that, but if anyone has a superior recipe for me I would appreciate it!

  The next culinary wonder was the pig’s ear – Ya, I know I thought that they were dog chews too!  And I was pretty sure this was the one that I wasn’t going to like.  To my horror, I really liked them.  These little matchsticks are definitely not a meal, not even an appetizer; they would be better suited as a salad topper or fun garnish.  To me they tasted like pork rinds, probably because they are pigs skin, fat and cartilageJ.  My notes on the pigs ears say to poach for 1.5 hours until the skin comes up slightly from the cartilage.  Slice thin, dress lightly with a vinaigrette.  Or can be used for broth.  Do it – try these little guys, I dare you!

On to the next delicious offering, the one thing that I had the most trepidation about, heart.  Heart to me was always a mystery, what was the texture, how would it taste, do you slow cook it, flash fry it, grill it.  Jennifer prepared heart two ways for us, and I liked them both very much.  First we ate heart panfried, sliced fairly thin (about a quarter of an inch) and fried quickly to a medium rare in hot oil or lard.  The heart was then plated and a pan sauce made with onions, sherry and cream.  This tasted like the best steak that I have ever had.  The flavour was out of this world, and the texture was a dream.  I really couldn’t believe that I liked it this much.  And then to realize that to feed the family a nice dinner sized portion of heart would cost roughly $2.50 for all three of us was a shock!  Needless to say, I had four helpings of this little wonder, and got my wine glass refilled.

Heart the second way – tartare! This is not for the faint of heart or the weak of stomach.  Chop heart, capres, shallots, cornichons (or pickles for you non-‘fancy chef’ types) add egg yolk, salt, Worchester, and mustard and mix.  There’s your recipe.  It was delish.  I would eat it again and again, the only problem is I don’t think I have enough people around me who would be adventurous enough to eat this, and it’s really a pity because this was yum yum yummy!  My other notes on heart say the Jennifer really recommends to cook (stew/braise) it whole and when its finished slice it up and re-heat it in it’s sauce the next day.  She said the taste and texture are great when chilled and re-heated.

So my last picture on the list is one that I have been thinking about not adding on this post, but it was so delicious that I’m throwing caution to the wind and posting it with a picture of what I ate, and yes I ate it all – and I had seconds, and thirds and maybe even fourths.  Even looking at the picture now – two weeks later- my mouth waters with anticipation.  Pigs feet bruschetta.  These feet were covered in a salt rub overnight and then poached.  All the meat, fat and skin were then taken off and chopped up.  The bread was sliced thin and toasted, then spread with grainy mustard.  Then the pigs foot mixture spread generously on top, and then they were put under the broiler until all bubbly and toasty.  They were heaven.  I know it’s white bread, I feel slightly bad, and have been wracking my brain for a suitable substitution, and alas have thought of nothing that would provide the right crunch.  Oh well, guess I won’t be making these little treasures at home, but one can hope right??

We had one more dish, but I didn’t take a picture.  We had pan-fried beef liver.  I didn’t like it.  I’ve never been a fan of liver – I have tried it on multiple occasions and prepared a variety of ways, I just don’t like beef liver.  And you know what, after seeing what I ate above I think it’s ok that I don’t like beef liver.  I think it tastes like what licking a barn would taste like (yuck!).

Another note – spleen was in the first picture.  It is recommended to confit spleen rolled up (like pinwheels).  There is a funny membrane that is not easily removed when raw.  So I did not get to try the spleen; maybe for the best as it is extremely hard to obtain where I live, so better that I don’t develop a taste for it.

I feel as though after this wonderful afternoon that I am a much more polite eater of animals now, and will be introducing my family to some odd bits.

TO HAVE A PROPER CRAP IS TO BE ALIVE

1 Dec
He soon would learn to think like me,
and bless his ravisht Sight to see
Such order from Confusion sprung,
Such gaudy Tulips rais’d from Dung.

Swift, from The Lady’s Dressing Room

Waterboy,
Boy with the bucket,
If you didn’t like the job,
You shouldn’t a tuck it.

Brown, from “Licking Stick, Licking Stick”

People often ask me, “why do you eat a Paleo diet?” Actually, that’s not true. I can’t think of a single time anyone’s asked me that. I did get some nice comments on my tits the other night, after the soccer game. I mentioned something about not eating bread. The dude’s eyes looked away. What do you say to that? We went back to drinking.

Still, there is a story here. Back in October of  2007 I found myself with a broken collarbone and lots of vicodin. The stuff really stops you up. I had my first normal bowel movement in about 20 years. It was a revelation. The experience suggested my chronic shits might be reversible. I hadn’t considered that. Weeks of Internet research later—vicodin does not exactly fuel the fires of research—I started to notice that the celiacs sounded a lot like me. I got a doctor to order the test and, fancy that, I had a positive diagnosis.

Getting rid of wheat gluten is really no problem once you accept it as a life-or-death proposition. I lost 15 or 20 pounds right away. I can’t say I felt better though. Some of the gluten-free crowd are in the habit of eating gluten-replacement foods. I went through that and moved on. Fuck pancakes. Made of wheat or rice, it’s the same thing. I never liked them anyway. I hid pancakes and vegetables behind the stove when I was a little kid. My parents were always finding bits of my mummified food. I just wanted to eat hot dogs all day. Still do.

A long time ago, I was a beautiful boy. The meat man at my local supermarket told me so. He bopped me on the head with his meaty hand to punctuate this fact. My mom was there, so it was ok. Sort of. Actually, I was a bit traumatized. For years.

So, how do things get so messed up? Here’s what I mean. This is me in 2007:

I’m the one in the middle, with my little girl in San Diego. At the San DiegoZoo. I had just begun a strict gluten-free diet. This, by the way, was me looking better.

I knew there were other pieces of the puzzle that I had yet to solve. For one, I still could not take a proper crap. For another, my skin had red bumps and was itchy all the time. Also I was still kind of a fat fuck.

I eliminated certain sugars, along the lines of diets with acronyms like SCD, GAPS, and FODMAPS. I also eliminated soy, which had the benefit of clearing up my skin problems. Who would have known that eliminating such a healthy food additive could produce such a profoundly positive effect? This question prompted me to ask, what other crap is killing me that I don’t know about? And that’s when I discovered a bunch of Internet crazies who were engaged in Paleolithic human diet re-enactment.

Of course that’s not entirely true. The diet itself is whatever you want it to be, as long as you’re true to the ideal that avoiding the crap that’s killing you is important and serious. You can drink as much as you want. At least that’s my take on it. Wine, potato vodka, 100% agave tequila. These are on the list. Why? Because I say so. It’s my list. I’ve had at least two glasses of wine every day since going gluten-free. And I think that’s probably a low estimate. Really low, actually.

But the proof is in the pudding, as they say. If it weren’t so tacky, I’d go ahead and show you my tits, right here on this blog. But, again, I’m a man of sophistication and taste.

Why do I eat paleo? One day, the curious associate or colleague will ask the question. And I’ll be ready to set the record straight for the world. It was a vicodin-inspired autumn evening back in 2007 that showed me a vision. A vision of a world in which one’s turds behave themselves. And that has made all the difference.

daughter has outgrown face paint

A Quarter Life Overhaul

23 Nov

I am Primal Kitchen’s Family Grokumentarian, and I’ve been blogging about my family’s path in the paleo lifestyle since our transition to it in June of 2010. I am 28 years old, a wife, and a mother of two girls, 4 and almost 2 years old. This is my story so far.

I was a normal-but-maybe-a-tiny-bit-chubby weight-wise until about age 8, when I had my school physical. I distinctly remember the day because I weighed in at 88 lb. The doctor explained to my mom (in front of me), “Mrs. So-and-so, you must avoid feeding your daughter hamburgers, cheeseburgers, Lucky Charms…” I actually had the thought, “But, what am I going to eat?”

Of course at that point the zeitgeist was all about low-fat, low-cholesterol. My dad suffered from high cholesterol, and my dad’s side of the family has a history of multiple heart issues, we were suddenly eating so many low-fat and fat-free foods, which happened to include high-fructose-corn-syrup-laden salad dressings, SnackWell’s cookies, and so on. I actually remember my mom sitting my brother and me down for a talk – and telling us that for the sake of my dad’s heart and our health, we were going to have not so many meat-based meals, but instead more pasta meals.

And would you believe it? I became fatter. (It’s like those foods were doing the opposite of what was intended.) We moved at the end of the summer before I started sixth grade, and because there was a while where we were surviving on restaurant foods while in traction before finding a permanent home, by the time I weighed in during the school weigh-in, I was around 155 lb., which could be a great weight for a tall and fit adult female, but I was decidedly stout, wearing junior size 15 jeans. Life was not fun.

One thing my parents did rightly recognize: I needed exercise in my life. Despite my lack of enthusiasm, they had me join the local swim team wherever we lived, and so by middle school I was swimming several hours a week. My growing self-awareness about my body had me packing my own lunches. They were very low-calorie, albeit nutritionally bereft: maybe an applesauce and a couple of fun size candy bars. By 8th or 9th grade I was in the 130s, wearing junior size 7 jeans.

By college, I wasn’t quite so active, and the dreck served at the cafeteria didn’t help. I gained some weight, and suddenly decided my sophomore year that I wasn’t going to eat “dairy or carbs” – bizarrely shorthand for paleo, though I had no concept of that at the time! I got back into the 140s for a time, before the call of sugar was back in my life, and I was in the 160s by the time I graduated.

I married my sweetheart right out of college at a size 10 or so, and decided to do Atkins with lots of cardio and free weight work. I was eating soy-based frankenfoods a lot of the time, but it worked. I got down to about 159 lb., but fairly toned, wearing size 8 pants and size 4/6 tops. (A far cry from the 150s shape I was in as a sixth grader…) Definitely the best shape of my adult life.

Then, I was pregnant! My doctor wisely advised that I lay off so much soy in my diet (phytoestrogens and all…). I started eating carbs again, and surprise! I gained just over 40 lb. at the peak of that pregnancy. My daughter arrived, turning our universe (in that wonderful, crazy way) inside out. I struggled mightily to lose the weight, but truthfully the stresses of parenthood, being a working mom, and my evening grad classes took a major toll, and soon certain snacks (especially sugary carbs like chocolate covered pretzels) were comfort food extraordinaire. No surprise, I hovered generally in the 180s, until shortly after weaning my daughter at 18 months, my second daughter was conceived. I was elated, but also internally stressing out, because I knew that it meant another swell of weight gain.

I was right; though I lost some the first trimester from nausea, soon I topped that pregnancy at 208 lb. At my six week postpartum checkup I weighed in at 191. But the stresses sure didn’t dissipate; they only increased! I was miserable and still eating for comfort. Meanwhile, my oldest daughter had always – since I could remember – been interested in eating more food than seemed logical for her age and nutritional needs.

By the time daughter #2 was about 6 months old, my brother-in-law and sister-in-law came for a visit with their two kids. My nephew has always had the appetite of a bird. I remarked something to the effect that it had never been the case for my daughter, and that she was seemingly always hungry. My brother-in-law, a family practice physician, made a remark that eventually changed my life: he said that in some people the leptin hormonal pathways differ, so satiation doesn’t comes into play the way it should. He also said offhandedly (in a later conversation the same visit) that if anybody were to eat only what the cavemen had access to eat, that person would lose weight.

I ruminated on that for a couple of weeks. I knew that I had eating issues. I also knew that I was always. SO. hungry. — and so was my oldest daughter! I dreaded her having to go through the pain that I had as a child – being constantly teased about weight, self-depriving with ridiculous dieting to fit the image of skinny that society was demanding, etc. I wanted a long-term, sane solution.

I started Googling. Soon I found Loren Cordain’s web page, which somehow led to me to Mark Sisson’s site. I was reading more on biochemistry pathways that I had since my college years. It all made lots of sense, and yet was still blowing my mind. You want me to add how much fat?!

So I started eating primally in June of 2010, around 198 lb. I suddenly experienced great things: mental clarity, sustained energy, etc. – and weight loss! But then I got cocky last fall…all of this talk of people still managing to eat potatoes or even white rice with little detriment. I was making allowances for honey and eating a lot of Clementines. My carb count wasn’t managed at all. The holidays came and went with a vengeance.

Any time I manage to keep my carb count down with careful food journaling, I do much better, both emotionally (without sugar spikes)  and in terms of weight loss. The last time that I did this, keeping less than 30 grams of carbohydrates per day (through March 2011), I lost about 15 pounds – and left my appetite steady and low. The problem is – when you’re in charge of feeding a preschooler and toddler every day (and that means preparing and feeding their growing bodies and brains carbs!), managing, counting, and journaling one’s own carb counts can be exceedingly tedious.

After March, I was loosey goosey with my carb count in the spring – until July 2011 when I did my first whole30, which was strict paleo, no dairy, no added sweeteners. While I was fairly whole30 compliant, I still noticed how much my diet’s fat content relied on pastured dairy prior to that point. I was also very hungry during the whole30 due to my sudden drop in fat consumed – I compensated with increased legal carbs like fruit and sweet pototoes. By the month’s end I had lost 3 or 4 pounds, but my digestion was thoroughly out of whack. That much sugar (even natural sugar) and fiber does not agree with me! Knowing what I learned from the July whole30 experience, I’m considering doing a modified version in January – one that includes butter and heavy cream, but generally avoids fruits and foods that are full of both carbs and fiber. Our family also recently made its first bulk pastured beef purchase in the form of a half cow, so I can now rely on tallow from a quality animal source as part of my fat intake.

I also knew that I needed to exercise – I hadn’t had regular exercise since my prebaby days of chronic cardio. I’d been yearning to try Crossfit for months, when this last summer my husband and I finally found a way to make committing to Crossfit work financially – but only with the help of a generous gift from my parents. I finally made it to my first rampup intro course at the end of September.

Going paleo was hard, but starting Crossfit was harder. Of course it was tremendously physically challenging, but for me, the hump was mostly mental. Would my local Crossfit box work with an atrophied cream puff like me? Luckily for me, I soon saw that my local Crossfit box is full of a wide range of folks – different ages, personalities, many parents, including lots of inspiring and capable women of varying fitness levels who push themselves to new standards every time they work out. I’ve been heartened thus far to find in my instructors and fellow Crossfitters a welcoming and congenial community which pursues individual goals while also encouraging camaraderie and teamwork. I’ve come a long way even in two months, and though almost every single workout of mine remains scaled in one way or another, I can observe my strength and capabilities increasing in little ways every week.

My greatest current struggle is adapting to the energy required to Crossfit weekday mornings before my girls wake up – I’ve had to add some carbohydrate in the form of a small meal of a pre-workout banana (along with some boiled egg or meat), and I’m still tinkering with figuring out what macronutrient ratios (and when!) will work best for me. It may well take me months or even years to find my stride nutritionally and fitness-wise, but I’m starting to become OK with the notion that my story won’t be an instant-fix one.

Being, Having, and Doing: The Metaphysics of Disease

22 Nov

Several years ago, I had an acquaintance who had previously been diagnosed with diabetes. He began a low carb diet, against the advice of his doctor, (this was in the dark 90’s), and over a period of time his symptoms abated, until one day his doctor announced that he no longer had diabetes (though in a bizarre, but perhaps common feat of cognitive dissonance, she could not help but advise him that he “really should eat more carbs”). Of course, my friend hadn’t actually stopped being a diabetic. If he were to have started eating carbs again, as recommended, he would quickly have returned to his diabetic state. What it means to “be” a diabetic is to have the susceptibility to manifest diabetes under the right, or perhaps I should say wrong, circumstances.

We all have weaknesses, to a greater or lesser extent. We all have our own special ways in which our bodies break down in response to a poor environment. For some diseases, we call this “being”. We “are” diabetic, epileptic, alcoholic, schizophrenic. For some reason, we identify less with other diseases. A person merely “has” cancer, heart disease, Alzheimer’s, or MS, even though these are not considered less permanent conditions once identified, even if they can go into remission. It does seem somewhat arbitrary that a person who was theretofore “normal” suddenly becomes or acquires a disease that they then are or have for the rest of their lives regardless of whether the disease continues to manifest. There may be a sense in which we are all diabetic, for example, even never having had symptoms. We all have the potential to some degree, no matter how small, and just because the degree is not yet known, it doesn’t make it not so.

In any case, what truly matters to a person who is or has or happens to know they have a genetic predisposition to such a condition, is whether or not their body is doing that which characterizes the disease. It is for this reason that one would seek to optimize their environment: to prevent themselves from “doing” a disease state. The Paleo diet and lifestyle is conceived with this in mind. It is reasoned both from an evolutionary standpoint: eat only that kind of food to which the body is well-adapted; and from a clinical perspective: do not eat foods which tend to cause disease. Without seeking to re-enact the environment in which we evolved — an impossible, and not particularly desirable goal (civilization does have some benefits) — one attempts to create a metabolic environment which is maximally healthful, and to which we do not tend to respond by breaking down in our various ways.

For my part, I am a fat person living in a reasonably fit body. (Fat is one of those rare states that we treat linguistically as transient, even though the obese, pre-obese, and post-obese have a signature metabolic profile such that a formerly fat person is not the same as a naturally thin one. This contributes to the blaming of fat people for their condition that would never be tolerated for other diseases.) I have Bipolar II, but for some years now my moods have no longer been disordered, and I use no medication. I wasn’t able to achieve this with a diet that is “just” Paleo, however, or even just low in carbohydrate. My body continues to do fat and bipolar unless I eat nothing but meat (though coffee and tea are mercifully tolerated). No doubt, there are people for whom even this is not enough, and others for whom it is not necessary. My idiosyncratic susceptibilities are simply deeper than most. However, I consider it likely that a great many people will do without disease simply by following a Paleo or low carb diet, or both. If nothing else, they are starting points that make sense for anyone wishing to give their body the best chance to manifest wholeness and well-being, whatever its underlying constitution may be.