Discover Paleo Diet’s History

The Paleo diet has taken the internet and media by storm as it continuously gain popularity among diet lovers. Many are shifting to Paleo that has been dubbed as the only diet compatible to human genes. Studies have showed the science behind it as well as its origin.

According to The Paleo Diet Site,  Paleolithic diet was consumed by the ancient cavemen and civilizations through their hunter-gathering means. However, it was first popularized in the 1970’s by Gastroenterologist Walter L. Voegtlin and soon after, many authors, researchers and nutritionists were considering it as a natural means to provide ample nutrition to the body. Soon after, many individuals have adapted it as their way of life.

He suggested that the genetics of the human body did not change from the ancient times. Hence, this diet would have always been compatible to the human body.

After so, a Swedish doctor Staffan Lindeberg, pioneered a scientific survey called Kitava study and he found out that a civilization in Kitava, Papua New Guinea who utilized the Paleo-like diet did not suffer from any diseases like stroke, heart diseases, obesity and hypertension.

Their diet is not westernized and they rely on eating what they gather or hunt from their livelihood. In the 1990’s, scientists, medical doctors and nutritionists advocated the use of Paleolithic diet to reduce risks of many lifestyle diseases and have a healthier body. Today it is again popularized by Dr. Cordain and followed by Robb Wolf.

According to Loren Cordain, PhD, from the Colorado State University, there are clinical studies that prove that the Paleo diet is an optimum diet that can actually reduce the risk of many ailments. They claim that the western diet is the culprit in the emergence and high number of cases of obesity, high blood pressure, stroke and heart problems.

Also, Dr. Boyd Eaton and Dr. Melvin Konner of the Emory University became interested in the diet and they published an article in 1985 regarding Paleolithic nutrition which gained attraction from various sectors of the medical field. Furthermore, in 1989 they were joined by Marjorie Shostak and they published another article and book about achieving proportions of nutrients in the Paleo diet.

The human genes that were present in our ancestors for a demanding natural environment enabled them to survive and thrive. Hence, it leads to a very energetic lifestyle. According to the book by Brand-Miller, Mann, and Cordain entitled, “Paleolithic nutrition: what did our ancestors eat?,” the natural diet during the time of our ancestors is the healthiest diet. They claim that a carnivorous diet is the most compatible one to the genetic make-up of humans. Today, it has gained popularity all over the world especially among celebrities as it is effective in boosting weight loss and promoting health.

Today, the world’s attention has turned to this diet as a means to lose weight and practice healthy eating at the same time.


Paleo: 10 things to know

Paleo conjures up images of meat. But it also relies heavily on vegetables, herbs and spices.

Paleo has evolved into more than just a diet, and is now considered a lifestyle by some and a movement by others.

Australian chef Pete Evans is emerging as its controversial Trans-Tasman leader, intent on changing the world one pasta-less Spaghetti and bunless Joy burger at a time.

But he’s not alone. At his paleo workshops held in Auckland and Wellington over the weekend, Evans was joined on stage by a personal trainer, a naturopath, a couple of nutritionists, a chiropractor, a lifestyle educator, and one Australian Idol winner, his wife and child. All people living the paleo way of life.

The audience – from the faithful and converted to the merely curious – soaked up the day’s cooking demos, presentations, and stories of personal transformation through paleo.

The elephant in the room – the recent outrage over Evans’ liver and bone broth formula for infants – was only partly tackled by guest speaker Charlotte Carr, co-author of Bubba Yum Yum: The Paleo Way. She spoke about her son’s own troubles with feeding and how he started ‘stimming’ and showing symptoms of autism. A paediatrician advised Carr to remove any casein and gluten from his diet, but finding a baby formula with ingredients she understood was near-on impossible. That’s when a naturopath put Carr onto a homemade broth and liver formula, which Carr claims turned things around.

Outside of this workshop however, baby broth has taken paleo a step too far. Sue Pollard, CEO of the NZ Nutrition Foundation, says “the idea of giving babies bone broth instead of formula is certainly something we wouldn’t condone. From a food safety point of view there are all sorts of risks, and it’s quite dangerous nutritionally.”

As for the diet as a whole, she says eating more vegetables and cutting refined sugars and processed foods has merit, but not enough. “It’s expensive, it’s alternative, it’s trendy – you don’t need to do it to have a well-balanced diet. And I would suggest that avoiding legumes, grains and dairy is inappropriate.”

“The food and nutrition guidelines developed by countries, including New Zealand, are based on the latest science. And so one of the things we would be concerned about is the complete removal of a whole food group. You’d be missing the likes of B-vitamins from grains and calcium from milk,” she says.

It would also be difficult to get a high-fibre diet without grains and legumes. “They’ve been shown to reduce the risk of heart disease. And they contribute to satiety so people don’t eat too much, which helps with weight loss,” says Pollard.

While that controversy continues to brew, we attempt to explain what you can and can’t eat on the world’s most polarising diet. From all the various experts on deck at Evans’ workshop, here are 10 things that stuck out …


1. It’s not too far from ‘meat and three veg’… so says Evans. Meat is ideally pasture-fed and the seafood sustainable – but virtually all types of meat, poultry and fish are on the table. Meals can include as many vegetables as you want – raw or cooked. Above-ground veges are preferable to root vegetables (although potatoes seem to be quite divisive in the paleo world).

2. Remove grains and dairy: Okay, so that means no pasta or bread in the pantry. You’ll have to ditch the cereal too. Grains contain phytates, which bind up minerals in food and make them difficult to absorb. They also contribute to high blood sugar, another no-no. Dairy, like grains, can cause an inflammatory response and is linked with allergies. So basically, paleo might be your friend if you’re lactose or gluten-intolerant. Paleo makes a lot of use of nuts and seeds, which can be made into muesli and even bread.

3. Avoid legumes: You can also forget about beans, including soybeans, peas and lentils. Even though these are a source of protein, paleo folk say they are full of anti-nutrients, such as phytates (which impair the absorption of other nutrients found in these foods) and lectins, which might be toxic in the bloodstream. Sceptics argue that sprouting and cooking destroys lectin so it isn’t an issue, and that these foods contain important nutrients we need.

4. Ditch refined sugars: Eating too much sugar – especially via processed foods – can lead to weight gain and diabetes. When you’re filling your body with sugar, that’s the fuel your body will run on and burn, whereas the fuel your cells actually need is protein and fat, claims Dr Nora Gedgaudas, author of Primal Body, Primal Mind.

5. Fruit is okay on occasion: What could possibly be wrong with fruit? Just all the sugar content by way of fructose. Some paleo advocates say one to three servings of fruit a day is okay. Evans opts for the occasional green apple and antioxidant-rich berries.

6. Bone broth is a good staple: A cup of broth every day, instead of coffee, is one of the most important habits to adopt if you’re going paleo, says Evans. Bone broth, or stock, contains a host of minerals and nutrients that is good for the gut, say advocates.

7. Fermented foods rule: For gut health, fermented vegetables are the tonic as they’re thought to contain a heap of beneficial probiotics as well as enzymes to help break down and digest foods. Naturopath Helen Padarin claims that when you ferment a vegetable you increase its nutritional value by up to 100 times.

8. Eat unrefined fats: Avocados and olives are a great source of healthy fat, as are nuts and seeds. For cooking, coconut oil and duck fat is a better bet than less-stable modern vegetable oils such as soybean, sunflower, rice bran and canola oils, say the paleo people.

9. Eat nose to tail: If you’re going to eat meat, it should be done in the most respectful way, not wasting any parts of the animal. If you cook a roast chicken, don’t throw the carcass away. For broth, you can use chicken feet and necks, for example. Offal, such as liver, is also full of vitamins, minerals and amino acids and can be added to meals or made into pate. And all the fat that rises to the top of the broth or stock, while cooking, can be scraped off and used as cooking fat.

10. Don’t fret about calories: In terms of portion sizes, Evans recommends a piece of meat the size of your palm with a meal. Just by eating protein and healthy fats – and avoiding sugar, gluten, dairy and grains – you shouldn’t feel hungry between meals, your body will draw on fat for its energy, and weight loss should follow says Evans and his like-minded paleo faithfuls.


* Baby paleo book delayed

* Pete Evans defiant in face of cookbook criticism

* Pete Evans’ paleo rant: He’s a ‘warrior’

* What makes Pete Evans feel good?

The Culinary Architect: Start off the New Year the Paleo way

Most people start off the new year with the resolution to eat more healthy and lose weight.  The Paleo Diet might be a great place for you to start…the Paleo Diet, also know as the Caveman Diet, refers to eating like our Paleolithic ancestors ate.  Our stone age predecessors were skilled at hunting with stone tools and gathering.  They had not yet domesticated animals, so their meals consisted of meats, eggs, vegetables, fruits and nuts.  They did not eat grains, dairy, legumes and, obviously, additives and processed foods.

Many of my clients have us cook Paleo for them.  They experience moderate weight loss (one client lost over 50 lbs. during 2 years), increased energy, better digestion, better moods and more restful sleep.  If you are interested in learning more about this intriguing diet, there are many books available.  However, the first and foremost authoritative tome is Loren Cordain’s Ph.D, The Paleo Diet.  In the meantime, the following recipes are an excellent place to start.  Try them and see if the Paleo Diet may be for you and Happy and Healthy New Year Wishes to You.


Serves 4

Broccoli Fritatta

Stuffed Acorn Squash


The Paleo Way,

with Mushrooms

Steamed Spinach*

Ginger Sea Bass Over

Wilted Spinach

Steamed Baby Carrots*

Paleo Broccoli Fritatta

This dish may be enjoyed at Breakfast or Lunch or cut into quarters as a dinner side dish.  It is attractive, delicious and loaded with fiber and Vitamin C.

1 tblsp. olive oil

1/2 medium onion, chopped

1 clove garlic, minced

1  head broccoli, separated

into  florets & peel the stem

4 large eggs

2 tblsps. almond meal

2 tblsps. fresh, chopped


1 tblsp. fresh pepper

1 tblsp. fresh thyme

Olive oil in a spray bottle

1.  Preheat oven to 350 degrees. Heat the olive oil in a skillet and add onion and garlic.  Cook over medium-high heat until onion is translucent, about 3 minutes.

2.  In a large pot, boil water, add broccoli and cook 2 minutes until bright greenDrain and set aside 8 nice looking florets.

3.  Place remaining broccoli in a food processor and process.  Add remaining ingredients and process again.

4.  Lightly oil an aluminum round pan.  Pour broccoli mixture in pan and decorate with “8 nice florets”.  Bake in oven until cooked though.  Approximately 20 minutes.

Stuffed Acorn Squash

This recipe is very versatile.  The squash can be a delicious make-ahead lunch or dinner.  If you are feeling creative, you can substitute any lean ground meat.  You can also add any vegetable or herb as well. Let your creativity soar.

2 acorn squash

1 tblsp. olive or coconut oil

1 onion, minced

3 cloves garlic, minced

1 red pepper, chopped

1 lb. ground turkey or

ground turkey

sausage, casing removed

1/2 cup tomatoes,

finely chopped

1/4 cup almond meal

1.  Preheat oven to 400 degrees.

2.  Cut the acorn squash in half, lengthwise, removing the pulp.  Place face down on a baking pan in 1/4 inch of water.

3.  Bake for 30-45 minutes or until squash are soft.

4.  While squash is baking, heat a large skillet over medium heat.  Add oil, onions and garlic.  Cook until onions are translucent, but be careful not to burn garlic.

5.  Stir in pepper and cook 3-4 minutes longer.

6.  Add turkey and brown until turkey is cooked.

7.  Strain off any excess liquid from the turkey and stir in tomatoes and almond meal.  

8.  Pour out any of the water in the pan with the squash.  Place squash open side up.  Fill with turkey mixture and bake 20 minutes more.

Chicken Picata, The Paleo Way with Mushrooms

Chicken Piccata is usually dredged in flour.  I promise that you will not miss the flour one bit in this recipe.  The addition of mushrooms, a vegetable high in fiber and low in calories, makes this dish super delicious.

4 skinless, boneless

chicken breasts

1 tblsp. + 1 tblsp. olive oil

Sea Salt and black pepper

to taste

4 cloves, garlic, minced

2 green onions, diced

6 oz. sliced mushrooms,

any kind you like. (I love

King Oyster Mushrooms,

available at Asian markets)

1/4  cup white wine

1/2  cup chicken stock

Juice from one lemon

3 tblsps. capers, chopped

1.  Butterfly the chicken breasts.

2.  Place the butterflied chicken pieces in between 2 pieces of Saran Wrap and, with a flat side of a meat mallet, gently pound the chicken until the meat is approximately 1/4-inch thick or pound with a heavy skillet.

3. In a large saute pan, heat the 1 tblsp. oil over medium-high heat.  While your pan is heating, lightly sprinkle both sides of the chicken with the sea salt and black pepper.

4.  Saute the chicken in the hot skillet on both sides for 3-5 minutes, until the chicken is barely cooked through.

5.  Remove the chicken from the pan and add to the same pan another 1 tblsp. olive oil, garlic and onions.

6.  Using a wooden spoon, quickly saute the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the mushrooms and continue sauteing.

7.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.

8.  Pour the sauce over the chicken and serve immediately.

9.  Serve with steamed spinach to add additional “bulk” with very few calories.

Ginger Sea Bass

over Wilted Spinach

6 cups fresh baby

spinach leaves

4 5-oz. Sea Bass filets

4 tsps. peeled and

minced fresh ginger

2  tsps. minced garlic

1/2  cup dry Marsala wine

8 tsps. soy sauce

2 tsps. sesame oil

1 lime, quartered

1.  Cut 4 (12-inch square pieces) of aluminum foil.  Preheat oven to 400 degrees.

2.  Using 1 foil at a time, place the foil sheets on the work surface.  Place 1 1/2 cups of spinach in the center of each foil sheet.  Top with Sea Bass filet.  Sprinkle with 1 tsp. sesame oil over the fish and spinach.  Gather the foil sheets over the fish.  Fold in the foil edges and pinch tightly to seal.  Place the foil packages on a baking sheet.

3.  Bake until the spinach wilts, and the fish is just cooked though, about 10 minutes.  Transfer the packages to wide shallow bowls.  Cool 5 minutes.  Open package and fold down to reveal fish, being careful of hot steam.  Squeeze the lime over the fish.

4.  Serve with peeled, steamed baby carrots.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  She lives in Manhasset with her husband and son.


The Paleo Burger Speaks Italian at Via Carota: Review

The Paleo Burger Speaks Italian at Via Carota: Review

It’s tempting to think of Via Carota’s chopped steak as a kind of paleo burger, stripped down to its meaty essentials, pandering to the New Yorkers who kick-start their days stirring organic, grass-fed butter into their coffee. But Via Carota, with its miniature orange trees and shelves of vintage knick knacks, isn’t the sort of place to cook on trend. No, look back, way back, and you’ll see the “svizzerina” is more like a piece of proto-burger history, a relic from simpler times, before the chopped steak made its great leap toward becoming a sandwich.

Chef Rita Sodi’s mother cooked her beef like this when she was a kid growing up in Tuscany. To recreate it, Sodi hashes raw strip steak to bits, shapes it into a thick puck, and caramelizes both sides. It’s served just a little bit rare in the center with nothing but salty pooling fat and a couple of sweet, creamy fried garlic cloves still in their husks. That’s all. Really, that’s the whole dish: tender, generously seasoned meat with crisp, charred edges. So, how to explain why it’s so satisfying and delicious?

Sodi and her partner and co-chef Jody Williams do a lot of this sort of thing at their newly opened Via Carota in the West Village, surprising you with one or two ingredients cooked masterfully, assembled in careful proportions—a few grilled sardines with crumpled, smoky escarole; long fresh noodles dressed in butter and sharp cheese with little pieces of ham. These dishes sound basic, but they're put together with attention to detail, then brought out swiftly with confidence and very little explanation.

The menu is rustic and Italian, involving pasta, grilled fish, and plenty of vegetable dishes. Photographer: Evan Sung/Bloomberg

The menu is long with crostini, meat, fish, and pasta, but pay close attention to the "verdure" because on any given night the vegetable section goes 15-deep and each is prepared quite differently. Recently, there was a clay round of still-bubbling cannellini beans in tomato sauce. And radicchio, frayed and charred at the edges, glistening with olive oil, hiding currants and pine nuts in its frills. One of my favorites was cold, lean, and sharp: chilled leeks and pickled shallots under a snow of bottarga. But I want to write a love letter to Via Carota’s cauliflower and cheese gratin, a version I believe all cauliflower-and-cheeses should be measured against from now on. It is piping hot, rich and densely creamy, but without obscuring the intensely sweet cabbage-y flavor of the vegetable.

Sometimes, you might wish for a little more. A glorious fried rabbit on fried bread, every nook golden and crisp, is exquisite. But after a few bites it seemed bare, as if missing some layer of texture or flavor to break up the crunchy, fried monotony. And I often wished that Via Carota’s service was sharper, especially when I wanted some Chianti with my chopped steak, but couldn’t manage to get anyone’s attention. In the end I shrugged it off, ate, and instead ordered a bit of amaro with dessert—golden, airy ricotta fritters, sparkling with sugar.

The room is glassy and faces Grove Street. It’s charming, reminiscent in small ways of both Williams’ Buvette and Sodi’s I Sodi. But the chairs here are tiny and wobbly, like what you’d find at an elementary school for hobbits. And the wine glasses are similarly squat, with stems so stubby they barely exist at all. The restaurant does not take reservations and the room is consistently packed. When you’re seated, at last, it should be so awful to get squashed right up against your fellow New Yorkers on dinky halfling chairs, but somehow it isn’t. If you can figure out a spot for your bag and coat, it’s mostly lovely.

A recent special: Excellent grilled sardines served on the bone. Photographer: Evan Sung/Bloomberg

Maybe it’s because Glenn Miller is playing “In the Mood” and the couple at the table next to me is holding hands, reminiscing about some New Year’s Eve party they went to when they were young. Maybe it’s because the Manhattans are properly freezing cold, served off a silver tray by a gruff and handsome Frenchman. Mostly, though, I think it has to do with this clutter of perfectly grilled fish and roasted vegetables, with the sweetbreads and artichokes laid out on soft polenta, with the gnocchi under a blanket of hot, creamy gorgonzola. These are simple pleasures and night after night Via Carota makes them look effortless. Of course, none of this is effortless. For unfussy food like this to shine brightly, it requires precision and technique and style.

Via Carota has all of these things. Get past the no-reservation system, which may be infuriating but isn’t particularly complicated, and there’s a timeless, bunless, impossibly delicious chopped steak waiting for you on the other end. Whether or not you’ll have a glass of wine to drink with it, that’s a different story.

Tejal Rao is the New York restaurant critic for Bloomberg. Follow her on Twitter @tejalrao and Instagram @tejalra or email her at [email protected]

From left to right, chefs Jody Williams and Rita Sodi. Photographer: Evan Sung/Bloomberg

Via Carota is at 51 Grove Street (West Village);

Rating: 2/4 Stars (Very Good)

What to Order: Chopped steak ($19); Grilled radicchio ($12); Leeks with bottarga ($12); Salsify in brown butter ($12); Grilled sardines ($17); Cauliflower gratin ($12); Fricasse of sweetbreads and artichokes ($18)

Who’s Next to You: Couples who live in the West Village; women in oversize sweaters and floppy, wide-brimmed felt hats (note, there’s nowhere to put these); I Sodi and Buvette regulars; novelists who live in Brooklyn.

Need to Know: Via Carota does not take reservations (except in special circumstances, for larger groups) and the dining room is full by 6:30. At dinnertime, arrive early or expect a wait! This weekend, the restaurant plans to launch breakfast and lunch.

Soundtrack: Louis Armstrong, Dean Martin, Glenn Miller Band.

Cave man cooking comes in from the cold: Wild Thyme offers paleo-inspired classes, meals to go

Cave man cooking comes in from the cold: Wild Thyme offers paleo-inspired classes, meals to go

By Janet Patton

[email protected] 6, 2015 


Did you make a New Year's resolution to eat better?

Wild Thyme Cooking wants to help. The cooking school has classes in paleo cooking, which will steer you away from starchy carbohydrates, and toward more fruits, vegetables and meat.

Sometimes referred to as the "cave man" diet, paleo proponents say that humans are ill-adapted to process grains, legumes (beans), dairy and processed sugar. The diet is popular with CrossFit enthusiasts and often is gluten-free.

But the diet isn't for everybody: Some nutritionists question the logic behind it. But for most people the biggest detractions are the restrictions on salt, sugar, alcohol and favorites like bread and potatoes.

In addition to the cooking classes, Wild Thyme also offers gourmet-to-go meals that will fit with the paleo diet, or many other nutritional diets.

The meals can be ordered online from a weekly menu, then picked up at the Chinoe Road location on Mondays after 5 p.m.

One week's offerings included balsamic steak pizza, rosemary lemon pork chops, chicken tikka masala, poached cod with butternut squash and carrot puree, pineapple beef kabobs, pesto-stuffed prosciutto chicken or a soup and salad combo.

Not exactly hardship fare.

"It is very healthy — and we've had customers say they maintain weight loss, felt better and had good results from the meals," Chef Allison Davis said. She doesn't market them as a weight loss plan.

"These are just healthy meals we make," Davis said. And she uses all pasture-raised meats, wild-caught seafood, and organic produce from Good Food Co-op as available seasonally.

Wild Thyme started offering the paleo-inspired meals in fall of 2013 and now sells 125 to 140 a week, she said.

"It makes for a busy Monday," she said. "It's good for families, and kids, and it's been a great option for a busy lifestyle."

Individual portions are $12; enough for a small family, about 3 servings, is $35; and enough to feed six is $60.

Wild Thyme's menu options are posted online, as are paleo cooking classes, along with classes for gluten-free dinners and baking, sugar detox, and frugal foodie meals. Visit:

But fair warning: Wild Thyme also offers classes on cooking with bourbon and pastry making, which could lead you off the paleo path.

Janet Patton: (859) 231-3264. Twitter: @janetpattonhl.

These are the superfoods we’ll be eating in 2015

Forget kale and Manuka honey: From Bulletproof Coffee to bee pollen, these are the healthy food trends for 2015

Whether you want to aid weight loss, lower stress levels, ward off colds, improve skin tone or sharpen your concentration, here are the superfoods you'll be tucking into this year

Wednesday 07 January 2015

Over the last year, diet has become a key concern – on both ends of the spectrum. Healthy foods, caveman-style eating and kale became part of the zeitgeist, while cronuts, hipster burger joints and salted caramel seemed to be on the lips (and in the bellies) of foodies everywhere.

The obesity crisis grew even as celebrities, chefs and politicians jostled to tell us how they had quit sugar, dairy, gluten or meat, and lost pounds in the process. We wore yoga gear and day-glo trainers – even on the days we had no intention of going to the gym. We smugly carried around our Nutribullet beakers brimming with green juice, ignoring them rattling around our handbags later that evening when ordering a large glass of Merlot.

healthiness is now officially HIP. But, like all things hipster, every craze
quickly loses its clout and there are a whole host of other bandwagons to leap
on before the masses find out about them. So here’s a guide to staying ahead of
the curve (and, erm, curves) with some upcoming health crazes.

Kelp is the new kale

Last year
saw the emergence of an unassuming green leaf that was previously barely used
beyond cattle feed. Now, we have kale chips in Pret, kale juices, ‘massaged’
kale salads – it’s even on the menu in fine dining restaurants. Yawn.
Introducing kelp. This seaweed is high in iodine, which is said to improve
thyroid function and control metabolism. It is also thought to have anti-aging
properties for skin and hair. Try it in salads or add to asian-style soups.

Fermenting is the new sprouting

Just when
we thought we were ahead of the game by starting to sprout our own seeds and
with sprouted flours creeping on to the market, the health set had to kick it
up a notch. Now it’s all about making your own kombucha (fermented tea),
sauerkraut or kimchi (both kinds of pickled cabbage). Fermented foods are said
to aid digestion thanks to the creation of enzymes and probiotics in the
process. Plus they tend to be high in B-vitamins and Omega-3 fatty acids. Think
of it as the new jam-making, and break out those mason jars.

Acai bowls are the new green juice

Who ever
thought we’d have been ok with adding spinach to our smoothies? Yet even
virtuous green juices started to get something of a bad rep, as the ‘juice
fast’ backlash grew and it turned out that some shop-bought juices contained as
much sugar as a can of fizzy drink
. Bring on Acai bowls, the new darlings of
Instagram. Like a gloopier smoothie, these are made with antioxidant-rich acai
berries (they are hard to come by – search for powdered or dried berries or
frozen puree), which are said to aid weight loss. Blend with frozen bananas,
berries and a little nut milk and top with whatever you like – seeds, nuts,
cacao nibs, goji berries. A picture-perfect purple powerhouse for breakfast. See a recipe here.

Matcha is the new green tea

Yes, yes,
yes, green tea, weightloss, yadda yadda yadda, boosts metabolism, etc etc. For
2015, though, it’s not about just any old green tea – this is matcha green tea.
Made from finely milled high-grade matcha leaves, which are grown in the shade,
matcha boasts 130 times more anti-oxidants than your bog standard green tea and
is supposed to boost energy levels, lower stress, improve your mood and aid
metabolism. It can be consumed as a regular tea, added to steamed milk for a
matcha latte or even used to add a pleasant green shade and flavour to

Whole 30 is the new Paleo diet

you were a culinary champ with your caveman-style eating plan? Well, think
again, paleo is for wimps! Ok, not quite, but while people on the paleo plan
cut out grains, legumes, sugar and processed foods, there is an increasing
trend to paleo-fy your treats, with almond-flour pancakes, banana bread and a
lot of brownies. The Whole 30 plan is a purer, stricter version of Paleo and
really takes you back to basics when it comes to eating natural foods. The
30-day plan bans scales as well as sugar and alcohol, so that you can
concentrate on nourishment rather than weight.

Bee pollen is the new Manuka honey

health hipster has a jar of manuka honey on their shelves – if they can afford
it that is, a jar can cost about £15. But many claim it is worth its weight in
gold, due to its unique antibacterial properties. Traditionally it was used on
wounds, but many also claim that it performs miracles combatting cholesterol,
diabetes, cancer and digestive problems (although the science is limited). Now
bee pollen is the latest ‘superfood’ out there – thought to ward off colds,
limit food cravings, improve skin tone, ward off allergies like hay fever
(although some caution that it may exacerbate them) and, of course, fight
cancer. Again, the science behind these claims is dubious – but it certainly
adds a nice sweetness to your morning porridge.

Tiger nuts are the new almonds

2014 was
a good year for almonds. Gym-goers and raw foodists alike carried around a
stash for healthy, protein-rich snacking, almond-milk lattes were quaffed, and
almond flour featured in so many paleo and gluten-free treats. Now tiger nuts,
or ‘earth almonds’ (yes, really), are about to vie for snacking superiority.
Tiger nuts are not nuts, but the tubers of the sedge plant. Originally a key
food source for Paleolithic Indians, they have until recently been used as
animal feed or a side dish in South America, Africa and the Middle East, or in
Hispanic companies made into a sweet, milky drink called horchata. But now the
hipsters have got their hands on it, drying, roasting and flavouring with the
likes of sweet chilli for an on-the-go snack. High in healthy fats, protein and
natural sugar, it is rich in energy content, and thought to help prevent heart
disease and improve circulation.

Bone broth is the new Miso soup

back in the day when the word ‘broth’ would conjure up visions of Dickensian
orphanages? Then miso came along, Gwyneth embraced it, and we all followed
suit, lauding how filling and protein rich with little wonder broth was. We’ve
come full circle now, as bone broth is back on the radar. The
glowing-with-health Hemsley sisters seem to use bone broth in most of their
recipes, and rave about its nutritional benefits. “Bone broth is a nourishing
all rounder packed with vitamins, minerals, collagen and keratin which makes it
amazing for skin – including the dreaded cellulite! The healthy fats in the
broth help you to assimilate important vitamins including Vit D.” There you go,
something to stew over…

Banana flour is the new coconut flour

flour was one of the coolest baking ingredients of the year, beloved by Paleo
fans. Its highly absorbent qualities mean you only need a tiny bit for baking,
keeping your creations low carb but resulting in the odd dry-crumbly-mess
baking fail. Banana flour is the next flour to experiment with. Made from green
bananas (and no, not banana-flavoured), it is gluten free and light in texture,
so ideal for baking. High in resistant starch, which is effective against colon
cancer, obesity, and diabetes, it is already being lauded for its nutritional
benefits in Africa and South America, and will surely start to become much more
visible on health-food shop shelves in the near future.

Bulletproof Coffee is the new soy latte

it is possible to walk into almost any cafe and order a soy latte without being
eyeballed as a lunatic by the person behind the counter. But would you have the
guts to request a stick of butter in your morning brew? Well, some coffee shops
are offering exactly that. Bulletproof coffee is a paleo-friendly invention
which involves a black coffee with a dollop of coconut oil or butter. Bleurgh.
But advocates say it gives you more slow-release energy, sharpens your brain
and helps you to focus – and even that it is delicious. Now the theory has been
expanded into a whole ‘Bulletproof’ diet plan, rich in fat. Who wants to bet on
when Starbucks will give it a shot?

Modern humans may not have the guts for Paleo | The New Daily

Modern humans may not have the guts for Paleo

Stomach bacteria of ancient hunter-gathers, farmers differs greatly from us.

Amazonians have far more helpful bacteria than Americans.

The very foundation of the Paleo diet could be shaky, a new study has found.

The controversial diet, which promotes large amounts of vegetables and meats and no grains, assumes the human body has changed very little since prehistoric times, and thus eating like a hunter-gatherer must be good for us.

A team of US researchers recently put this idea to the test, and their findings published in Nature Communications suggest the guts of modern humans may changed substantially.

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The team compared the gut bacteria of a group of hunter-gatherers and a group of farmers in the Amazon to a group of American academics eating mostly processed foods.

As you might expect, the gut bacteria of the hunter-gatherers and farmers was more diverse.

Alarmingly, an entire type of bacteria (Treponema) common to the remote communities was “absolutely absent” from the Americans, which has been confirmed by other studies.

“[I]t is absolutely absent, not detectable in industrialised human populations,” the study’s co-author Christina Warinner told Science Magazine.

Eating paleo does not seem to regrow these bacteria.

“So even if you could mimic a true paleo diet, you are still missing ancestral gut bacteria that were involved in food digestion in the paleo gut,” another of the study’s co-authors Cecil Lewis said.

The study does not prove whether Paleo is harmful or helpful, but does challenge the assumption we can eat and digest like our ancestors.

Paleo baby food blogger Charlotte Carr making money doing voiceovers for KFC, Coca-Cola and Cadbury’s


Wellness warrior Charlotte Carr is doing voiceovers for fast food companies. Source: Supplied

CONTROVERSIAL paleo baby food spruiker Charlotte Carr is moonlighting as the smooth talker behind fast-food favourites KFC, Coca-Cola and Cadbury’s.

Wellness warrior Carr is co-author with Pete Evans on cookbook Bubba Yum Yum: The Paleo Way for New Mums, Babies and Toddlers, shelved after it was reportedly deemed “potentially deadly for babies” by health experts.

The baby recipe blogger’s website Bubba Yum Yum groans with statements such as: “My focus is on fresh and organic produce. No numbers, no additives. Just real food!”

But Carr is also making money doing voiceovers on adverts for fast food, soft drink and sugar-laden products.

Carr’s agency RMK Voices confirmed she had been with the company for more than seven years and had worked on a ­recent KFC nuggets advert.

Her profile on the agency’s website states she has “voiced some of the country’s most well-known campaigns” which includes Diet Coke, Uncle Toby’s and Cadbury.

Carr’s dulcet tones can be heard on a Cherry Ripe advert, urging people to “try one today”.

Formerly Charlotte Gregg before marrying 2008 Australian Idol winner Wes Carr in 2012, her website tells how her “paleo way for children journey” began when her two-year old son Willow was born with a compromised gut and immune system.

These led to him being prescribed a gluten-free and dairy-free diet.

The self-described active living enthusiast also doubles as an actor, appearing on Aussie TV staples including All Saints and Offspring and, in 2006, Home and Away.

Her cookbook with MKR host Pete Evans, due to hit the shelves in weeks, was canned by publisher Pan Macmillan after health experts reportedly found a recipe for DIY baby formula made from liver and bone broth contained “more than 10 times the safe maximum daily intake of vitamin A for babies”.


My Kitchen Rules host Pete Evans. Source: Supplied

I Quit Sugar author and health blogger Sarah Wilson said health bloggers needed to be responsible.

“We have to be aware that if we are giving out these health messages it can’t be just care, but comes with a lot of responsibility. We’ve got to be very transparent,” she said.

Carr and her management declined to comment.

I’d Rather Be with My Dog Is Expanding Business With First Line of Paleo Dog Treats

LONGMEADOW, Mass., March 23, 2015 /PRNewswire/ — Doug Ratner, an entrepreneur and dog enthusiast, is expanding his I’d Rather Be with My Dog brand from apparel and accessories into the world of dog health products with a line of paleo dog treats.

Logo –
Photo –

“While many people have made the paleo diet an integral part of their lifestyles there was a hole in the market when it came to dogs. These treats offer conscientious owners the chance to give their pups a treat without sacrificing the dog’s health,” says Mr. Ratner, the owner of the I’d Rather Be with My Dog brand.

I’d Rather Be with My Dog’s new paleo treats are completely in line with the Paleolithic Diet, which means the treats are gluten, soy, and dairy free. The philosophy of the Paleo Diet is all about staying in line with the kind of natural foods likely eaten by humans and animals prior to the advent of agriculture and domesticated animals.

The new treats will be the first Paleo dog treats on the market. These are available for purchase directly from I’d Rather Be with My Dog’s website for a limited time, before expanding to pet stores across the country. They are made in the U.S.A.

The dog treats are just the latest in I’d Rather Be with My Dog’s expanding product line, which started with t-shirts, sweatshirts, and tank-tops a little more than a year ago. In recent months the company’s online store has begun to offer mousepads, car magnets, and smartphone cases.

Keeping in line with the company’s philosophy of giving back to the community of animals and animal lovers, 10% of all sales of the treats will be donated to the Fidelco Guide Dog Foundation. The Fidelco Guide Dog Foundation is a nonprofit located in Bloomfield, Connecticut and a guide dog training school in New England.

If you are the proprietor of a store that would like to carry the I’d Rather Be with My Dog Paleo Dog Treats you are encouraged to email Doug directly,[email protected]. The company is encouraging customers to ask local retailers about the treats and encourage them to order now.

For more information about I’d Rather Be with My Dog’s products, philosophy, and charitable contributions you can check the company’s website, You can also find more information on Facebook, Doug Ratner is available to follow on Twitter and Instagram at respectively.

Jeb Bush’s Paleo Problem

PHOTO: Former Florida Gov. Jeb. Bush speaks to the Chicago Council on Global Affairs, Feb. 18, 2015, in Chicago.

In Iowa this weekend, everyone will be listening closely to what comes out of Jeb Bush’s mouth, but they should also be paying attention to what he puts in it.

Last month, Bush revealed he follows the Paleo diet — a strict regimen of eating only what our hunter-gatherer ancestors ate: vegetables, meats, seafood, fruits and nuts.

“Continue to pray that I stick on this Paleo diet where my pants fall down,” Bush told donors in Tallahassee in February. “Perpetually starving to death apparently is the source of losing weight.”

But in a state famous for such delicacies as deep fried Oreos and funnel cake served up every year at the Iowa State Fair, Bush may have a major culinary conundrum on his hands.

On this, his first trip to the Hawkeye State since 2012, he will face a veritable buffet of temptations — whether it’s baby back ribs drenched in barbecue sauce at Jethro’s BBQ ‘n Jambalaya in Waukee (the restaurant doesn’t offer Paleo-friendly sauces, ABC News checked) or snacking on a cheesy slice at the Cedar Rapids Pizza Ranch, an iconic Iowa-based restaurant chain that countless politicians frequent.

When asked, a spokesman for Bush could not immediately say whether the former governor will break the Paleo rules and indulge, or stick to his diet.

But Iowa is just the beginning. If Bush officially jumps into the race, he’ll haveSouth Carolina grits and Wisconsin cheese curds to worry about too — among other things.

Maybe the former Florida governor should seek the advice of his son, George P. Bush, on how to navigate the perpetual campaign trail buffet line. The younger Bush managed to adhere to the Paleo diet and turned to CrossFit to stay in shape during his successful campaign for Texas Land Commissioner.

As he determines how closely he will follow the Paleo diet on the trail, Bush still understands the importance of paying homage to Iowa’s food-centric events. At an event in Urbandale Friday night, the potential Republican hopeful threw in a reference to a pork roast he attended while campaigning for his father, George. H.W. Bush, in 1980 — long before adopting the Paleo regime.

“I went to the Muscatine pork roast,” he said, according to the New York Times. “I think twice.”

Is the Autoimmune Paleo Diet Legit?

Is the Autoimmune Paleo Diet Legit?

Motivated patients say it makes them feel better.(Photo: Getty Images)

Most people think of the [and] as the meat lover’s way to [and]. But some people with autoimmune conditions, such as rheumatoid arthritis and lupus, are turning to a refined paleo version to improve life-disrupting symptoms such as pain and fatigue. While medical experts not affiliated with the plan offer mixed feedback, patients willing to make the effort say the [and] diet improves their quality of life.

Cutting Food Groups

Many people who follow the autoimmune protocol, which encompasses lifestyle as well as dietary changes, learned of it through the work of Sarah Ballantyne, who has an extensive background in medical research and whose most recent book is “The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body.” She makes the connection between autoimmune disease and diet on [and] website.

Related: [and]

The standard paleo diet starts with a strict elimination phase. That means “no grains, no legumes, no dairy, no refined sugars, no modern vegetable oils, no processed food chemicals.” According to the plan,[and] should be “banned for life,” and at least initially, dairy of any kind should be avoided. For people with [and], there’s more. They “should completely avoid” foods including eggs (especially whites), nuts, seeds (including cocoa, coffee and seed-based spices), nightshades, alcohol and artificial sweeteners. Because people with [and] are at risk for vitamin, mineral and omega-3 fatty acid deficiencies, there’s an added diet emphasis on nutrient-dense foods.

Embracing Meat

Meat – with a focus on incorporating more organ meat and offal – is a paleo mainstay. The plan also encourages shellfish; a large variety of vegetables; some fruit; fats including fatty fish and coconut oil;[and]; and glycine-rich foods like bone broth.

Hillary Jenkins, 29, a personal assistant in El Cerrito, California, often starts the day with breakfast sausage patties, which she makes by mixing ground meat with ground kidney and heart. “I go to a local butcher that gets 100 percent grass-fed cows and sheep,” she says.

Related: [and]

Not long ago, she would have bypassed the butcher. But at 27, she developed [and], an autoimmune skin condition. Until then she’d always had clear skin, but the condition, which started with a small patch of red spots, quickly spread across her body. A dermatologist prescribed lotions, and eventually, a short course of oral steroids. But as soon as Jenkins stopped taking them, the spots reappeared.

Jenkins wanted other options. Last June, she learned about the autoimmune paleo diet and read up on its potential benefits. “I just went full-on autoimmune protocol right away,” she says.

Nightshades and Carbs

When [and], manager of wellness nutrition services at the Cleveland Clinic Wellness Institute, sees patients with autoimmune conditions, she starts them on a standard (non-paleo) elimination diet. “When you look at foods that have the most likeliness of having some sort of inflammatory reaction, you’re looking at things like wheat, soy, dairy, eggs, processed food [and] sugar,” she says.

Nightshade vegetables, which include potatoes, tomatoes, eggplant, and sweet and hot peppers, are taboo on the paleo autoimmune plan. Kirkpatrick says these, and some spices like paprika, contain alkaloids, which aggravate inflammation. Cutting nightshades may help “calm” inflammation for susceptible patients.

Cutting legumes and starches can help patients by reducing excessive blood sugar fluctuations. “Bad bacteria in your gut thrives and eats off of sugar,” Kirkpatrick says. Overgrowth of bacteria, especially yeast, can stimulate inflammation in susceptible people.

Tackling ‘Leaky Gut’

Kirkpatrick explains the principle of treating [and] – believed to be a factor in autoimmune disorders – through diet. While you won’t find the term in medical textbooks, she says, “the syndrome is being looked at as a cause to many chronic health conditions, and involves our intestinal permeability and ability to keep toxic and harmful bacteria from going outside our gut.”

Ideally, she says, “When you digest something, everything should be digested 100 percent. You should be able to absorb nutrients, but this may not happen when the permeability in your gut allows leakage,” she explains. So instead of absorbing all the protein, vitamins and minerals, “you can actually have some of those things leak into the bloodstream and out of the gut, leading to inflammation and malabsorption.” Of course, it’s not that simple. “It’s a whole, complex definition of things that could be going on in the digestive system,” she says, and it may be based on autoimmune factors, genetic components and diet.

Social Eating

Angeles Rios, 36, a Pilates, yoga and meditation coach in San Francisco, has ankylosing spondylitis, a[and] centered on the spine. She started on the Paleo autoimmune protocol last spring.

Early on, “making time for daily cooking and grocery shopping was the hardest part,” she says. Cooking in batches helps, and preparing dishes from scratch [and] of eating organic foods and grass-fed meats. And she shares.

“Cooking with friends, especially if they know how to cook without something from a box, keeps the process social and interesting to me,” says Rios, who coordinates a variety of events featuring paleo-friendly food, from potlucks to support groups.

Jenkins agrees that supportive friends are important, as is being willing to cook for yourself. “I don’t trust restaurants,” she says. She’s wary of cross-contamination and of servers who don’t always know which ingredients dishes contain, like prohibited seed-based spices.

Mixed Reactions

“I’d like to see the science behind this,” says Marion Nestle, a professor in the department of nutrition, food studies and public health at New York University. “A lot of it doesn’t make much biological sense. But eating the foods on the OK list should be healthy, so the diet is unlikely to be harmful – other than being a pain to follow.”

Judith Volpe, a New York City physician, says “an anti-inflammatory diet that eliminates gluten and dairy is certainly good.” But, she adds, “I’m not so big on diets that are heavy in fat. My problem with the paleo diet, in spite of what they say about good fats … most people’s cholesterol shoots up 30 to 50 points when they’re on that diet.”

Working With Doctors – and Vice Versa

Jessica Flanigan is a clinical nutritionist who specializes in the autoimmune paleo diet. Her identical twin sister has Hashimoto’s disease, in which the body’s immune system attacks the thyroid gland, along withceliac disease. Flanigan and her sister both follow the diet. As clients go through diet phases, Flanigan monitors their symptoms, and working with their doctors, she tracks results of medical tests to detect inflammation. Of clients’ doctors, she says, about “25 percent are open and agreeable” to the diet, while the rest are resistant.

Kirkpatrick says among her own patients, eliminating some of the paleo-restricted foods can have “remarkable” results for some: They no longer have gas, bloating or arthritic joint pain, for example. “So there is power here that science needs to catch up with to figure out,” she says. “What do we know from a scientific perspective about these foods and overall health?”

The most important thing, Kirkpatrick says, whether people are trying the paleo method or some other type of elimination diet to calm their inflammation, is to work with their physician or dietitian.

When Persistence Pays Off

Flanigan says her sister, who has been on the diet for three years, is “totally symptom free.” Jenkins says while it’s not an easy diet, it’s worth the effort. “Whenever I felt a temptation, I would think, ‘OK, is this one or 10 bites of pleasure going to outweigh how I feel if I have a re-inflammation?” she recalls. “And the answer was always, ‘No, I would rather have clear skin than the doughnut or whatever the thing is.’”

For Rios, gradually tweaking her eating habits worked: “I no longer take a biologic drug,” she says. “I have developed a new community to support my new habits and have changed my view of using food for just serving my taste buds to a powerful medicine that can change my mind and body.”


Paleo power lunch

How often do you go to work, only to have your schedule change, leaving you with little – if any – time for lunch? Or, you get so engrossed in what you are working on that you only notice you haven’t eaten at 3:00 in the afternoon, when you are shaky and just need food now?  
What do you do?
* Buy a wilted salad with who-knows-what’s-in-it dressing from a nearby store?
* Grab and gorge on sugary snacks from the vending machine or the stale almonds you’ve squirreled away for emergencies?
* Hit a drive-through and wind up with a headache or feeling like a slug the rest of the day?
* Or, not eat lunch at all?
Wouldn’t you rather have a healthy and delicious lunch and snacks to keep you powered throughout the day – without spending hours in the kitchen?



Caveman Feast

210+ Paleo Recipes From Civilized Caveman Cooking.
Hi there!
I wanted to let you know that we just added amazing new features, including cooking videos, nutritional information, and a special Christmas bonus!

THOUSANDS of folks from all corners of the globe have achieved massive positive change in their lives using my healthy recipes.

I hope that you enjoy this ebook and it helps you start your own journey and cooking your way to a happier and healthier life. Thank you for always being so supportive and happy cooking.

Get ready to have your kitchen rocked!



The 30 day intro to Paleo

We are confident your Paleo journey won’t end at day 30.
We believe that after one month of eating wholesome foods our bodies were designed to eat, you will have no desire to go back.  Why?  Because this is the first diet where you will eat delicious, mouth-watering meals and the mirror will still thank you.  It’s a diet that will make you feel proud for the nutrients you are putting in your body, rather than filling it with harmful chemicals and processed foods.  It will leave you feeling strong, energized, and focused; rather than weak or deprived. And for all those reasons, it’s anything BUT a “diet.”

If you want to try Paleo for 30 days, we will give you the tools to do so.  All we ask from you is the motivation to commit.  How do you find motivation?  By seeing results.  How do you get results?  By sticking to a plan.