I am no expert on cancer, but I do concur with your opinions. I believe the Mediterranean diet is so healthy because it excludes ultra processed foods. I note that most everyone, including me, tends to read their own biases into the broad categories associated with the med diet. I try to look at some more specifics of most prevelently traditionaly eaten in the Mediterranean and Sardinia (blue zone) in particular. For example, I note that the most used fruits such as olives, avacodoes, lemons, pompia, and prickly pears are low sugar. The most used are high fat. Grapes (high sugar) are fermented into wine. Cannonau is very high in resveritrol. Dairy is usually fermented. Pecorino cheese is A2, probiotic and high in C15 fatty acid. I also note how many of their vegies are high in inulin: garlic, onions, spiny artichoke, and asparagus. Many of the whole grains are made into sourdough bread that is actually fermented.
Because of those observations with related studies indicating benefits, I have added olive oil, avacodoes, Pecarino cheese, and asparagus to my diet. I'm still a no on grains. I think Dr. Pradip Jamnadas, MD is correct on his speculation of man's historical adaptation and change in diet. More and more we are getting away from the natural diet our metabolism was perfectly tuned to. Wild animals and primitive/traditional people such as the Inuit, Sami and Maasai do not have most of the obesity and chronic diseases endemic in todays modern society. ... until they adopted diets based on high production agriculture and processed foods. Milled grains have greatly increased surface area with small partical size increasing rapidity of digestion. Unfortunately, grains have also been avaible in too much abundance all the time. If you have a healthy metabolism you can tolerate a wide range of diet. But if you err in excess and loose that as I have, you need to be more restrictive. At least until you recover.
The best book I have found on guidance for a healthy diet and lifestyle is Good Energy by Casey Means, MD. She exposes the corruption of our medical system for both treatment and study driven by profit. Like Phillip Ovadia MD (Stay off my Operating Table), she embrasses a variety of diets that can bring you to the same healthy state. I was surprised to find she explained how fiber fed microbiom produces postbiotic beneficial nutrients that match the same ones prevelent in a carnivore diet. To expand on her discussion of Big Pharma influence, you can read RFK Jr's book, which sites many whistle blowers and independent investigations. To expand on her mention of some of the food producers' influence, you can read Catherine Shanahan MD's book Dark Calories.
I’m pretty particular about 90% of the time on the grains I use. I really prefer sprouted grains, organic when I can. I don’t eat a ton, but usually when I do, it’s mostly with dinner, with plenty of protein, veggies and healthy fats. It’s kind of become second nature to me. As for cheeses, pecorino is one of my faves, I prefer aged cheeses in general.
![Carnivore Diet Dangers? 2 Doctors Answer Questions [Dr Anthony Chaffee]](http://i.ytimg.com/vi/bVj_kYUM0Sk/mqdefault.jpg)
I am no expert on cancer, but I do concur with your opinions. I believe the Mediterranean diet is so healthy because it excludes ultra processed foods. I note that most everyone, including me, tends to read their own biases into the broad categories associated with the med diet. I try to look at some more specifics of most prevelently traditionaly eaten in the Mediterranean and Sardinia (blue zone) in particular. For example, I note that the most used fruits such as olives, avacodoes, lemons, pompia, and prickly pears are low sugar. The most used are high fat. Grapes (high sugar) are fermented into wine. Cannonau is very high in resveritrol. Dairy is usually fermented. Pecorino cheese is A2, probiotic and high in C15 fatty acid. I also note how many of their vegies are high in inulin: garlic, onions, spiny artichoke, and asparagus. Many of the whole grains are made into sourdough bread that is actually fermented.
Because of those observations with related studies indicating benefits, I have added olive oil, avacodoes, Pecarino cheese, and asparagus to my diet. I'm still a no on grains. I think Dr. Pradip Jamnadas, MD is correct on his speculation of man's historical adaptation and change in diet. More and more we are getting away from the natural diet our metabolism was perfectly tuned to. Wild animals and primitive/traditional people such as the Inuit, Sami and Maasai do not have most of the obesity and chronic diseases endemic in todays modern society. ... until they adopted diets based on high production agriculture and processed foods. Milled grains have greatly increased surface area with small partical size increasing rapidity of digestion. Unfortunately, grains have also been avaible in too much abundance all the time. If you have a healthy metabolism you can tolerate a wide range of diet. But if you err in excess and loose that as I have, you need to be more restrictive. At least until you recover.
The best book I have found on guidance for a healthy diet and lifestyle is Good Energy by Casey Means, MD. She exposes the corruption of our medical system for both treatment and study driven by profit. Like Phillip Ovadia MD (Stay off my Operating Table), she embrasses a variety of diets that can bring you to the same healthy state. I was surprised to find she explained how fiber fed microbiom produces postbiotic beneficial nutrients that match the same ones prevelent in a carnivore diet. To expand on her discussion of Big Pharma influence, you can read RFK Jr's book, which sites many whistle blowers and independent investigations. To expand on her mention of some of the food producers' influence, you can read Catherine Shanahan MD's book Dark Calories.
I’m pretty particular about 90% of the time on the grains I use. I really prefer sprouted grains, organic when I can. I don’t eat a ton, but usually when I do, it’s mostly with dinner, with plenty of protein, veggies and healthy fats. It’s kind of become second nature to me. As for cheeses, pecorino is one of my faves, I prefer aged cheeses in general.