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PALEO HYGIENIC food ideas
What is paleo hygiene?
Paleo Hygiene is the branch of Natural Hygiene that believes the optimal diet is a raw omnivorous diet, e.g. something like this:
see the table at bottom, here: Paleolithic low-carb diet.
First some background:
In paleo hygiene, when we look at what was once man's (homo sapiens) natural diet - we conclude that there have historically been 2 major turns, or deviations from the original (= for 5+ million years) all-raw omnivorous diet:
The first was when humans started using fire for cooking. This happened more than 200,000 years ago.
The second turn came when humans became farmers, radically increasing starches and sugars in their diet, while eating less animal foods. This started around 10,000 years BC in areas like the Middle East, India and China. And only 200 - 300 years ago in Native USA and Australia.
200,000 - cooking started / 10,000 - agriculture started (starch+sugar excess)
Simplified PALEO HYGIENIC optimal eating|
Since we haven't had time as a species to adjust to high-sugar/starch eating - minimizing sugar & starches may be even more important than maximizing the raw - for optimal health.
maximize the raw
minimize sugar & starches
don't overeat & don't undereat (avoid deficiency)
save energy other ways (food combine, avoid stress while eating, etc.)
only natural & healthy & non-grain-fed animal foods
How about the following simplification?
THE 100% DIET - optimal
1. no toxins
2. no sugars & starches
3. all raw
THE 85 % DIET|
Easier requirements (transitional) - e.g. for feeding a family.
1. almost no toxins
2. 85 % sugar & starch-free
3. 85 % raw
THE 100 % DIET
All-raw, no sugars & starches.
For most successful disease reversal, most optimal health, longest life.
Salad with mini-tomatoes and raw egg yolks.
Raw marinated herring, soaked in water to remove all marinade, eaten with a whole salad, a blended salad, (non-pasteurized) sour cream and chives.
From a Norwegian cookbook: marinated salmon. Sprinkle lemon juice and green herbs (cilantro, dill, chives, chervil, & optional salt) over the raw (wild) salmon, keep ice-cold under plastic-wrap for 2 hours, or up to 2 days. Drizzle a little olive oil over before serving with a salad.
From the web: beef carpaccio - Italian recipe, paper-thin slices of raw beef (slice when half-frozen), served with lemon wedges, olive oil, parmesan cheese slices and 2 cups (1/2 l) of arugula leaves. Optionally make a sauce from egg yolks & olive oil and drizzle over.
From the web: Chopped Raw Beef - Steak Tartare, served with egg yolk, chopped onion, capers. A version is Italian Carne Cruda, served with lemon juice, olive oil, anchovy fillet & thinly sliced mushrooms. Serve with a big green salad.
From the web: sashimi & sushi, made from raw fish, serve with shredded daikon radish, and lemon (optional: soy sauce & wasabi paste; skip the rice)
THE 85 % DIET
85 % raw, 85 % sugar & starch-free.
Food choices you can serve anybody in your family who refuses to eat all-raw.
You may be able to find ideas in your own cookbooks.
A good idea, according to NH, is to have two meals per day, 6 hours apart, each with some animal foods. Possibly a snack inbetween. Then let the stomach rest for 18 hours. On the other hand, for those who are overweight and suffer from food cravings, it may be better to instead have 5 smaller meals per day, and avoid stuffing oneself.
Low-heat egg-dishes: Top left - low-heat poached egg with salad. Top right: eggs heated on low in coconut oil until egg-white coagulation.
Bottom - the same eggs stirred slightly, and stirred well - also added is: kelp powder, fish-oil and bee-pollen.
Sardines from a can, with a blended salad, a whole salad, parsley and tomatoes. Note: sardines with heads are better.
From Swedish cookbook: Anchovy eye - Egg yolks, chopped onions, capers, chopped raw anchovie fillets, chopped red beets, chopped parsley. (Skip the toasted bread.)
From Swedish cookbook: Roast saddle of reindeer - roasted at low heat, note the reddish color. Served with salad, mini-tomato decoration, pearl onions.
From Norwegian cookbook: Shrimps in avocado - serve with creme fraiche dressing, dill and lemon.
From Norwegian cookbook: Warmed salmon - Boil up water with some spices & mustard seeds, take off the heat, add lemon juice, add the salmon pieces and let stand until the salmon is warmed through, 1/2 hour. Take up the salmon. Serve with sliced onion, asparagus, and a salad.
From Scandinavian cookbook: Smoked mackerel, with lettuce leaves, spring onions.
From Swedish cookbook: West Coast Salad - raw mushrooms, frozen peas, tomatoes & lettuce, and an assortment of seafood (lightly cooked lobster, shell fish, shrimp, cray-fish). Served with dressing made from olive oil and lemon juice.
To think about:|
after eating proteins, especially animal proteins --- avoid all sugars and starches for 3 hours, to avoid putrification (semi-destruction) of the proteins, and digestive problems. Don't eat sugars before the meal either.
No limits to salads. Limit the proteins: eat about 1 gram of protein per kilogram (2.2 lb) of your lean body weight, per day. No more, unless you are an athlete, or a growing teenager. Approximation: about the size of the palm of your hand, and thickness, for each of 2 meals, daily. The proteins should be complete (e.g. from animals). Eat a lot of good fats, appr. equal the amount of protein foods.
SUGARS & STARCHES
If you can't avoid sugars completely (which should be done, optimally, for at least 3 weeks, to rest the pancreas and other glands) - perhaps best to eat your sugars & starches as a small snack, together with lettuce leaves, to minimize eventual blood sugar increase. Berries are better than fruit. Raw mini-carrots is an ok (small) snack.
Drs. Michael & Mary Eades - from PROTEIN POWER:|
"An anthropologist examining skeletal remains of early man can tell immediately whether the bones and teeth belonged to a hunter-gatherer (mainly protein eater) or a farmer (mainly carbohydrate eater) simply by their condition.
The hunters grew tall, with strong, well-formed bones and sound teeth, and
the remains of the farmers usually show skeletal signs of malnutrition, stunted growth, and tooth decay.
For 700,000 years humans ate a diet of mainly meat, fat, nuts, and berries. Eight thousand years ago we learned to farm, and as our consumption of grains increased, our health declined. Genetic evolutionary changes take a minimum of 1,000 generations - or another 8,000 to 10 000 years to adapt."
Robert Crayhon: What's the best way to cook meat? How and when did Paleopeoples start cooking their meat?
Loren Cordain: Organized stone hearths (and hence the first concrete evidence for the control of fire) probably did not occur until the appearance of Neanderthals roughly 200,000 years ago. So prior to this time, humans probably did not cook their meat.
Robert Crayhon: What is the best way to cook meat?
Loren Cordain: The way we tend to cook meat these days is very different from the ways of hunters and gatherers who tend to slow-cook meats over a long period of time. A favored cooking procedure was digging a pit and putting in hot stones, putting in the whole animal or portions of it, putting in vegetable matter and other stones above the vegetable matter and cooking the meat all day long. So what is suggested is slow cooking at low heat.