Here's the whole question.
After eating “mostly paleo-ish” for 5+ years, I started trying to consume more grains (a variety of whole grains like sprouted wheat, buckwheat, oats, millet, farro, etc, using these in stews/soups, homemade bread & granola).
While my LDL has improved (the main reas...
As with most categories, marketing has skewed our thoughts about whole or unprocessed foods.
That's made spotting them harder, but I'm here to help. I spend an enormous amount of time trying to simplify a complex, hazy, and unreliable food system so that you can have what I have–food freedom.
Foo...
It exists! Heritage foods are integral to a real food diet. They provide flavor and low-glycemic eating.
Heritage foods have a long tradition in culture. They have been made by hand for hundreds if not thousands of years, and the process used to manufacture them results in a more nutritious produ...
What do they have in common?
They're all moderately processed, which means they undergo enough processing to be problematic for weight. However, with the right strategies, they can be included in a healthy weight diet–in limited amounts.
Let's dive in. Video three is live and less than 10 minutes...
Lesson One
This video is 15 minutes long.
How I came to this framework.
Are you weight toggling?
Letting go of the almighty calorie.
The value of a simple ethos in food selection.
What this framework can do for you.
Wheat! I'll show you the five categories(whole, heritage, moderately processed,...
This is the most radical thing I've done since founding—not another diet. I'm giving away one of my most valuable tools, which took me over a decade to develop.
TLDR: If you're a free subscriber, you'll get the food processing lessons by email for free (limited availability after that). If you're...
