Human Diet

What can a beautiful day look like on a free diet?

Breakfast around 9:00: Goat yogurt with assorted fruits. I really like baked plantains (carbs) with blueberries and cooked chestnuts (carbs) on the side but it doesn’t really matter which fruit.

A final meal around 5:00 PM: steak or fish with avocado (fat) and nuts (the amount of fat depends on the type of nut) and anything with fat or protein.

or

Teff bread (carbs) with cooked lentils (carbs and protein).

The first law of proper nutrition

The most critical principle in a free diet is to separate carbohydrates from fats. Proteins are neutral in this context.

Everyone, and I mean absolutely everyone, is looking for the chemistry of the body and from there trying to understand whether food is healthy for us? For example, oil has omega-6, so it is healthy. In free thinking, we approach the problem from the “end,” did humans eat this and in what form? Logically, the body evolved according to what they ate, and therefore this is a question that shatters the existing stupid theories or the really difficult ways to decipher the chemistry and biology of the body, a big gain with little effort.

And yes, everyone is absolutely wrong. Once upon a time, everyone thought that the Earth was flat or that wooden statues brought victory in wars. Even today, people believe that amulets heal. Chimpanzees eat meat and fruit and die on honey. That’s it. I hadn’t heard that, I saw it in a nature film about chimpanzees, and then I checked and read that this is indeed their diet. ” The Hawk’s Law ” works great here.

Yes, everyone is wrong. A few years ago it was difficult to get centralized and reliable information about nutrition, today it is possible with the help of Google, ChatGPT audible and Amazon books. Most diets show improvement because they remove processed food, but that is not enough. The problem is that the re-nutrition from the food we eat sometimes takes decades, and then it is difficult to understand what caused the problem. The poisoning is very slow.

Carbohydrates, protein, and fat in every meal?

Exactly the opposite. This is perhaps the most critical principle in a free diet to separate carbohydrates from fats. This is exactly the opposite of what dietitians tell you without any understanding of evolution or the mechanisms of the body. They just recite it because it “sounds” good.

It is very important to separate “carbs” and “fats” as much as possible in each meal. It is true that everything has all three, but usually in small percentages.

Carbohydrates, for example, are bread, fruit (except avocado), honey, yogurt, milk, and the like.

Proteins and fats, for example: anything from animals (except honey, milk, and yogurt) as well as vegetable oil.

We will always examine both ways of calculating: whether evolution supports this method and whether it can also be proven biologically. Both support the separation of carbohydrates from protein and fat.

Evolutionarily, they either ate meat and fish or they ate fruit, rarely did they consume them together. They didn’t hunt a zebra and then find a potato in the area and eat both.

Biologically (metabolically), the body knows how to convert proteins and fat into energy, but this is prevented when blood sugar is high, exactly what carbohydrates do. Don’t believe it? Buy a continuous glucose monitor like I did and you’ll see.

Free nutrition

A free diet that includes eating meat, fish, dairy products (fermented and goat) and fermented grains (without plant toxins , primarily wheat products), works wonders, mainly separating carbohydrates from proteins and fats, which in human nature have hardly ever been consumed together. The great wonder that eludes logic is toxins found mainly in vegetables, roots, leaves, grains, seeds, greens and seeds, but also unripe fruits or fruits of a type that are not suitable for humans. Plants “do not want” us to eat them, and unlike animals that can escape, their way of preventing this is through toxins. Most toxins are found in the peel, seeds and kernels, so chewing the seeds of fruits and vegetables causes the toxins to be released. The fruit wants you to eat it, but not to destroy the seeds by chewing them. Chewing an almond, for example, releases some cyanide . The plant stores cyanide in an inactive form called cyanogenic glycoside, which is essentially a sugar molecule with a cyanide group attached to it via a triple bond between carbon and nitrogen. This glycoside is stored in a separate cell from the enzyme that activates it. When an animal chews the plant, the cells are crushed, and the two chemicals mix. The enzyme then cleaves the cyanide from the sugar and releases the toxic compound. This process is similar to breaking a glow stick to mix the chemicals that make it glow. Therefore, by the types of seeds, you can understand which animals a type of fruit has adapted itself to through evolution. The seeds of blueberries and similar ones have small seeds, which are quite clearly intended for birds, and when humans chew them, the seeds are destroyed. Avocados, for example, are suitable for us because their seeds are large and the skin is clear, and therefore we can easily avoid eating them. Most people suffer from a metabolic disease that can be cured by switching to a free-range diet for at least a year.

There is no such thing as sensitivity.

The leap in my understanding happened when I read an article that said that the number of celiac patients in the world is increasing. Celiac patients get severe symptoms when they eat products with gluten. Gluten is a toxin of the wheat family that is supposed to prevent various insects and pests from eating the wheat seeds. What seems illogical to me is that humanity suddenly develops a problem with a certain ingredient, there is no probabilistic or evolutionary logic to it. Something needs to change. And indeed, something has changed.

First, the big seed companies increased the amount of gluten in wheat seeds through breeding and genetic engineering, and thus farmers’ productivity in the field increased because fewer pests damaged the wheat. Indeed, since the 1970s, we have seen an increase in grain production per dunam of more than 3 times. Although this is not only due to an increase in gluten, it has a huge impact that can explain the increase in celiac disease.

Secondly, the consumption of wheat products, such as bread, pasta and pastries, is also on the rise, and today we see that many people eat wheat products for breakfast, lunch and dinner.

Free thought came in when it didn’t seem logical to me that only a small portion of people are sensitive to gluten, celiacs are 1% of the population, and there are another 10% who are defined as “gluten-sensitive.” It seemed much more likely to me that gluten is not good for anyone, but some people have severe symptoms and some have no symptoms. When I read more about it, everything connected. It turned out that gluten is a toxin in wheat and that leavening reduces the amount of gluten. I remembered reading in the Bible that leavening is not eaten on Passover, meaning that the wheat was leavened all year round, reducing the amount of toxins. There’s a good reason they left the wheat all year round, it wasn’t a religious ritual. They probably realized that this way their stomachs wouldn’t hurt. And then everything connected – science, logic, and evolutionary reason. There’s no such thing as gluten sensitivity, because gluten isn’t good for anyone, even if to varying degrees.

I remembered that when I was in Curacao, an island in the Caribbean, I saw that all the locals on the island were huge people, which is a gentle word for heavy weight. The reason for this is that they have been exposed to wheat and vegetable oil for a relatively short number of years compared to the white man, and therefore they react much more severely than the white man to the Western diet. The white man has undergone a kind of natural selection for this diet.

Now we can take our thinking a step further and generalize with exceptions. The foods that some people are sensitive to are likely toxic to everyone, but to levels that are barely noticeable, but over the course of years they cause enormous damage to humanity. And this is exactly free thought at its finest.

And here is the list of foods that many people are sensitive to and are not good for anyone: wheat, vegetable oil (heartburn), peanuts, cow’s milk (stomach aches), industrial eggs, sugar (diabetics). Crohn’s and colitis, in my opinion, are other symptoms of increased sensitivity to food that is not suitable for humans. A change to a free diet will lead, and this is my bet, to the disappearance of these diseases.

Bread, leavened and not made of wheat, will nourish the human heart.

I intentionally start with what is, and not with what is not, because the response is usually “there is nothing left to eat.” “Bring bread from your settlements…you shall make leaven” Leviticus 23. “And the people shall bring their dough before it is leavened; what is left of it you shall bind in your garments, as a covering for their heads,” Exodus 12. Bread was so important to them that they carried their dough on their backs.

I am not writing in a religious context, but to show how important it once was and how everyone has forgotten about it today. Biologically, leavening breaks down the toxins in grains to prevent pests from eating them. These toxins act on humans for years until diseases appear. The earliest archaeological evidence of bread baking and the use of leaven is found in northeastern Jordan and dates back to 16,000 years before our era, that is, about 4,000 years before the cultivation of wheat. The flour for these breads was composed mainly of wild wheat.

Teff bread – the most recommended grain for making pita bread. As Ethiopians make today and used to make in the past, only by leavening with water. Very easy to make yourself. It’s not for nothing that Ethiopians are a hardworking people. They put teff flour and water alone outside for two days. After two days, you can make fresh bread from it every day. It requires 25 minutes of heating at 180 degrees. When adding flour to sourdough, it’s better to wait a day for the flour to leaven. It’s always a good idea to leave some of the flour leavened, and then the leavening action happens quickly with the new flour. Teff is a small grain. When I use free thought, it makes more sense that seeds with huge amounts of it would be less toxic than larger seeds. Because when there are millions of individuals, each individual has a relatively small chance of surviving, so there’s no need to poison all the grains like a large grain of wheat, for example. You see this in fish eggs, the chance of an egg surviving is very small, but there are thousands of them, and although the egg is very vulnerable, reproduction is possible because of the enormous quantity of fish eggs. As mentioned, this is a gamble and not a scientific theory.

Like most things in nature, the use of grains for food was gradual. This study explains why it is important to soak and ferment grains. Spelt, barley, rye are all similar to wheat and are very problematic because of the genetic modification that has been done to them over the years and the toxins they contain, such as gluten and agglutinin, which are designed to prevent animals from eating the wheat grains.

Humans have been selected (evolved) to adapt to breads, but not fully because these breads kill us slowly (especially when they are not leavened) and kill us at an older age, so there is no evolutionary adaptation. The breads of the past were leavened, we also know this according to Jewish tradition, because on Passover we do not eat leaven, and from this we can conclude quite safely that they ate leaven the rest of the year, and they did not eat leaven because of the taste, but so that it would be easier to digest.

Just like smoking, it is known to kill and humans have smoked for thousands of years (tobacco, etc.), but smoking kills at relatively older ages so there is really no evolutionary selection force.

The problem with grains is that they are from plants, so they have toxins to prevent pests from eating them. These toxins cause many autoimmune diseases. Souring neutralizes a large part of the toxins. Note that there are almost no sourdough breads in supermarkets (unfortunately).

Grains naturally contain toxins to prevent pests from eating them. Genetic and manual breeding enhances the toxins,

Toxins help the seed companies’ goal – more yield per dunam, because pests don’t eat the wheat when it has a lot of toxins in it.

It is recommended to completely avoid all wheat products – wheat is loaded with toxins such as agglutinins and gluten, and also because of the genetic improvement they have done to it. Therefore, it is best to completely avoid bread, pasta, and snacks.

Reasons to avoid wheat products completely:

• Teff is much easier to prepare and ferment and also tastier.
• Wheat has undergone genetic modification and conventional breeding to increase the amount of yield in the field. In effect, they increased the amount of natural toxins in wheat, the same toxins that harm pests but also poison humans.
• Wheat contains gluten (a toxin) that impairs intestinal function in all humans, but especially in celiac patients.
• Wheat contains substances (toxins) that damage the body’s sugar regulation mechanism.
• Wheat contains substances that impair the feeling of hunger and metabolism.
• In regular bread that you buy: the flour has not been fermented, they have added vegetable oil, which is just as toxic as wheat, sugar, salt, and sometimes they add gluten (a toxin called lectin).
• Wheat contains toxins that damage the body’s fat storage mechanism. This is exactly why animals are fed wheat and grains – so they can gain weight.

Ripe fruits with a little fructose – yes

Avocado – Yes. It is a fatty fruit, so it is recommended for a meat meal.

Apricot – yes

Clementines – yes

Bananas – yes

Plantain (cooked) – yes

We are drawn to sweets not because they are high in calories, as is commonly believed, as fat actually contains more calories than sugar. Instead, in nature, sweetness is a symbol of non-toxicity. Fruits only become sweet after they are ripe, which indicates that they are safe to eat. However, it is important to choose fruits that neutralize toxins and produce sweetness. Note that each fruit has adapted itself before being domesticated to a specific animal or several animals. From this we can also understand whether the fruit is suitable for us or not and when.

Why do fruits have a lot of fructose?

The fructose content of modern domesticated fruits is generally higher than that of their wild counterparts (humans have of course adapted to wild fruits). This is due to several factors:

• Selective breeding: For generations, humans have selectively bred fruits to be larger, sweeter, and tastier. This has led to an increase in the sugar content, including fructose, in many cultivated fruits compared to their wild ancestors.
• Agricultural practices: Modern agricultural techniques, which combine the use of fertilizers, pesticides, and irrigation, have allowed for more consistent and abundant fruit production. These practices can contribute to increased fruit size and sugar content, including fructose.
• Genetic modification: In some cases, fruits have been genetically modified to enhance specific traits, such as sweetness or size. This can lead to higher fructose content in genetically modified varieties compared to their wild relatives.
• Ripening and Storage: Fruit is often picked when not fully ripe and then ripens during transport or storage. This can lead to a different sugar profile, including higher fructose levels, compared to fruit that ripens naturally on the plant.

Over hundreds of thousands of years of evolution, we have been exposed to little fructose, hence the problem. For those who suffer from fructose digestion problems, it is recommended to eat fruit with yogurt or fermented dairy products because they contain intestinal bacteria that also help break down fructose (Bifidobacterium, Lactobacillus).

The science of fruits

Certain ripe fruits are the oldest food for humans and apes. Humans evolved to be able to consume and digest a wide variety of foods, including fruits and other sources of fructose. However, it is worth noting that the human diet and environment have changed significantly over time, and the modern diet contains much higher levels of fructose than our ancestors consumed. Fruits contain fructose, and science shows (contrary to logic) that fructose in high concentrations is not healthy for us. There is an enzyme called proctorins or Glut5 absorption aid that in some people is produced less over time and can lead to problems digesting many fruits. There is a lot of research on fructose and its effects on human health. Here are some key findings:

• Excessive consumption of fructose, especially in the form of added sugars in processed foods and beverages, has been linked to an increased risk of obesity, type 2 diabetes, and other metabolic disorders. Fructose is metabolized differently than glucose and can lead to increased insulin resistance and elevated blood sugar levels, especially when consumed in large amounts.
• Some studies suggest that fructose consumption may increase the risk of nonalcoholic fatty liver disease (NAFLD), a condition in which fat builds up in the liver and can lead to liver damage. High levels of fructose consumption have been linked to increased inflammation and oxidative stress in the body, which can contribute to the development of chronic diseases.
• Some studies have suggested that consuming fructose in the form of whole fruit may be less harmful than consuming it in the form of added sugars as the fiber and other nutrients present in whole fruit may help reduce some of the negative effects of fructose.

Honey – yes

Honey (unprocessed), like milk, is for eating (by the bees) and does not contain toxins. Since ancient times, it has been used to heal wounds (in my experience, it works better than iodine).

Eggs – yes and no

I would completely avoid chicken eggs for the following reasons (unless the chicken eats insects and its food is natural and free-range):

• Eggs cause various symptoms and sensitivities for many people. There is usually a reason for this.
• Chickens are not eating the food they are supposed to eat and are not where they are supposed to live. This definitely affects the quality of the eggs.
• All industrialized food in the world is not suitable for humans. Eggs are probably on the list.
• In the process of breeding chickens to lay more eggs, the substance in the eggs is also changed, so humans were not exposed to it (a similar process happened with wheat to prevent pests from eating it).
• I haven’t tested it scientifically, but I’ve seen that chickens live in harsh conditions, with dirt, disease, and serious injuries. The eggshell may not be airtight, and it absorbs toxic substances into it. In addition, the chickens receive large amounts of antibiotics on a regular basis to prevent illness.

Dairy products – yes, from goats

Unlike plants, milk is intended for consumption, but not by humans. Sourcing the milk makes it much more suitable for humans. Therefore, it is best to consume only goat’s milk products, and preferably soured, fermented, or aged: yogurt, butter, cheeses, and kefir.

Fermenting milk can make it more beneficial to humans in several ways:

• Improved digestion – Fermented milk contains beneficial bacteria called probiotics, which help break down lactose and make digestion easier. This is especially important for people who are lactose intolerant, as they are unable to digest lactose on their own.
• Increased availability of nutrients – Fermentation can increase the availability of certain nutrients in milk, such as vitamin B12 and folate. These nutrients are important for overall health and well-being.
• Lower lactose content – The fermentation process also reduces the lactose content in milk, making it more tolerable for people with lactose intolerance.
• Improving taste and texture – Fermented dairy products, such as yogurt and kefir, often have a tangy, creamy taste and texture that many people enjoy.

Overall, fermenting milk can make it more nutritious, easier to digest, and more enjoyable to consume.

It is best to avoid cow’s milk products altogether. It is important that the dairy products come from natural pastures and not the various mixtures that the animals receive when raised in cages.

Reasons to avoid cow’s milk products:

• Contains a large amount of A1 beta-casein protein (humans have eaten A2 beta-casein for most of their evolution).
• Beta-casomorphin-7 – BCM-7 is a peptide produced when A1 beta-casein is digested in the digestive tract. BCM-7 has been shown to have opioid-like effects, meaning it can bind to opioid receptors in the brain and nervous system. Some studies have suggested that BCM-7 may be linked to a variety of health issues, such as digestive discomfort, inflammation, neurological disorders, and heart disease. It is worth noting that BCM-7 is not present in A2 beta-casein, which is why some people may choose to consume A2 milk as an alternative to traditional cow’s milk that contains both A1 and A2 beta-casein.
• Cow’s milk is completely industrialized – all industrialized foods (soy, wheat, corn, oats, cow’s milk, eggs) are not good for us both in research and logically. That’s on a probabilistic level.
• A cow is given food that is not suitable for it to produce a lot of milk and is also raised in abusive conditions.
• A study that compared the Maasai tribe that ate meat and cow’s milk with a parallel tribe that was vegetarian.

Vegetables and leaves – only cooked

Most vegetables and leaves are full of toxins and mineral inhibitors and are harmful to us. Most vegetables are bitter or sour, which is how they signal to us and other animals not to eat them. If you insist on eating vegetables, then they should be well cooked. There is no reason to eat vegetables thinking that they are healthy for us, on the contrary. There is no such thing as healthy food, there is food that suits us. Vegetables and leaves were part of the human diet only during times of food shortage and not by free choice.

Vegetables that are best avoided: cucumber, potato, corn, tomatoes, eggplant, pepper, pumpkin and zucchini (it is better to steam them, article on vegetables and leaves ).

Reasons to avoid vegetables and leaves

• In ancient times, humans rarely ate vegetables and leaves, except for medicinal purposes or when there was no other choice.
• Vegetables are bitter or sour, which is a sign in nature of toxicity.
• Plants contain different types of toxins : Nutrient Inhibitors, Lectins, Oxylates, Tannins, Protease Inhibitors, Phytic Acid, Cyanide, Hormone Disruptors
• ” Plants want to kill you “: Plants cannot escape like other animals, so they have developed a mechanism to prevent themselves from being eaten, mainly by producing toxins, which is a way of defense. Both science and logic show this.
• The defense mechanism of plants did not evolve to prevent humans from eating them, but rather small insects and other animals, so the effect of these toxins is often too slow to indicate that this food is unsuitable for humans.
• Cooking and heating (a mechanism that plants did not encounter in evolution) destroys a large portion of the toxins, but not all of them.
• All the nutrients are found in meat, fish, milk, and some fruit. This shows that these are the nutrients we are built on.
• The minerals and vitamins in plants are less well absorbed than those in meat and fish. For example, iron from meat sources (Heme Iron) is absorbed much better than iron from plant sources (Non Heme). Explanation of Iron .
• Most plants will kill most animals.
• A small percentage of plants are eaten by a small percentage of animals. A koala must eat a eucalyptus leaf and neutralize its toxins. Any other diet will kill it, and the leaves of the tree it eats will poison other animals, including us.
• Plants should be viewed more as medicine – in small doses and with great caution, and only in cases of illness.
• Plants contain inhibitors of the absorption of important minerals. Cabbage, for example, disrupts the thyroid gland and its processing of iodine.
• It makes sense that we don’t need leaves because they are calorie-free: spinach, kale, bok choy, lettuce, and all green leaves.

Seeds – yes and no

Seeds are part of the food that is harmful to us, mainly because of the seeds’ natural defense mechanisms.

To eat them, they need to be soaked, pickled, sprouted, and cooked to remove toxins ( lectins are part of plant toxins).

It is recommended to avoid flax, poppy, chia, sesame, and tahini.

Rice – unclear

Rice is a non-fermenting grain, but it has known toxins that are not broken down by heating alone. In addition, Asians have probably developed digestive systems that are better suited to digesting rice after being exposed to it for thousands of years longer than white people. An example of genetic adaptation in some Asian populations due to specific food exposure is the increased prevalence of ALDH2*2, a variant of the aldehyde dehydrogenase 2 (ALDH2) gene. This genetic trait is associated with a reduced ability to metabolize alcohol, leading to a condition known as alcohol reaction or “Asian flush.”

The variant is most commonly found in East Asian populations, including those of Chinese, Japanese, and Korean descent. The prevalence of this genetic trait may be related to the historical consumption of rice-based alcohols, such as sake and soju, which have a low alcohol content relative to other alcoholic beverages. The reduced ability to metabolize alcohol may provide a protective effect against excessive alcohol consumption and alcohol-related health problems in these populations.

Studies do show that Asians are more sensitive to milk because they have not been exposed to it as much as white people. The prevalence of lactose intolerance varies between different populations and ethnic groups. In general, East Asian populations tend to have a higher prevalence of lactose intolerance compared to populations of European descent. It is estimated that approximately 70%-100% of East Asians suffer from lactose intolerance, while the prevalence among people of European descent is lower, ranging from 5% to 20%.

The lectin found in rice is called “Oryza sativa agglutinin” or “rice agglutinin.” This protein can bind to specific sugar molecules and is involved in various biological functions within the plant and is designed to prevent pests from eating the rice seeds. Rice agglutinin is found mainly in the outer layers of rice grains, such as the bran. Just like gluten, it probably harms humans.

In a completely free thought, because there were genetic changes in the white person and not in the Asians according to exposure to a certain food, the opposite probably also happened, that is, the Asians had genetic changes to support the digestion of rice. Here is a study that Asians had a genetic change in the digestion of seaweed. In addition, rice is not fermented and is known to contain a toxin called “agglutinin” in the cross-reference that rice makes me uncomfortable, it can be concluded with a high probability that rice is not suitable for the white person or a person whose ancestors were not exposed to rice.

Roots – no

All roots have toxins that need to be neutralized. Not good for everyone, but if so – then only after steaming or cooking: sweet potato, Jerusalem artichoke, artichoke.

Doubtful: Onions, garlic, shallots, leeks, fennel, radishes, radishes, all mushrooms, yucca root. The logic is simple – roots evolved to add toxins that deter pests from eating them. Heating and cooking probably removes most of the toxins, but in people with damaged intestines, these toxins will do great damage to various systems in the body.

Salt – no

Avoid all forms of salt as much as possible. Humans have managed just fine for millions of years without adding salt. (My Life Among The Indians, page 82, “I have never encountered any Indians using any form of salt, not even for drying meat”). According to the “monkey law,” adding a new ingredient to the human diet is very likely to be detrimental to health. Salt has been added to the diet for thousands of years and increasingly in recent years to all types of food. Research shows how salt damages the digestive system and the good bacteria in the gut.

Natural salt adds to the freshness of food and is probably harmful to us. Processed salt (which is probably the cheap salt you consume) is even more harmful to us. An interesting question is “Is our love of salt an acquired taste or is it “inherent in us”?” From the study linked above, it seems that the love of salty foods is acquired, and therefore we have no real need to salt foods other than the desire to preserve food. For most of our evolution, we did not eat salt, so the logical conclusion is that we do not need salt and it does harm the millions of processes in the human body, according to 7 Tools for Freedom .

Nuts – yes, but soaked

It is best to minimize the consumption of all types of nuts that do not have shells or have little shells due to phytic acid. It is best to completely avoid peanuts and cashews, which are legumes. It is best to soak nuts for a day in water with salt and dry them – this is how they used to eat them.

Legumes – yes with sprouts

It is better to reduce the consumption of chickpeas, beans, lentils, etc. or soak for 24 hours and cook for 3 hours. Studies show that not all people digest different types of food to the same extent. For example, Asians are more adapted to seaweed and rice than Europeans. It is possible that there are people from different regions of the world who know how to avoid legume toxins after probably being exposed to them (I am certainly not among them).

Algae – no

The rule for seaweed is the same as for vegetables and leaves. If eaten, it must be cooked in water for a few minutes.

It is recommended to check that you are not sensitive to algae, as not all people have a sufficient amount of enzymes and intestinal bacteria that are suitable for breaking down algae well.

Drugs and alcohol – no

The problem with drugs is that they play with our most important organ – the brain. That’s why I would recommend not messing with any kind of drug. It’s pretty clear that drugs do long-term damage to our brain.

Alcohol in small amounts is acceptable. It’s no wonder that most of the most violent and brutal crimes involve drugs and alcohol.

Avoid at all costs

So what should you avoid at all costs? All unleavened wheat products (bread, spelt, pasta, baked goods), all oils, eggs, cow’s milk, processed salt, preservatives, corn, oats, sugar, beans, peanuts, potatoes, sugar substitutes, caffeine, antibiotics, and stomach acid reducers. Also, completely avoid meat, bread, and milk substitutes, as they are completely processed and are much less good for us than the original.

Only evolution with logic

All attempts to reach a proper diet for humans have failed because they tried to go through science or through emotion. Trying to understand “what is healthy?” But the solution comes only through evolution, human history, the ape-man and the application of logic, because we have no way of knowing exactly what they ate and in what quantities.

The achievement of a free diet, a diet suitable for humans, is mainly through evolution and anthropology, as well as through self-experimentation, reading studies, reading books , freedom to think , and observing nature. Every animal (including humans) should eat what it ate in its past. We know today what the diet of ancient man was, also from residues found on the teeth of skeletons, as well as from studying by observing tribes that live today in different parts of the world. Imagine a person walking around outside, the most available food for him is – animals. From the smallest animals like insects to the largest like deer. For other foods, we compete with birds and various pests that ate them before us, such as the war over fruit with birds (and indeed most fruits are adapted for bird food). You don’t need intelligence to eat an apple, but you do need intelligence to hunt a squirrel or deer. That’s why we see the development of the human brain over time, both in terms of adapting to an increasingly difficult living environment and in terms of the need for cooperation in hunting.

We were separated, we invented agriculture, and we united.

Humans left Africa in several waves. Starting about 100,000 years ago, humans spread around the world, and in recent years have reunited through flight and trade. The agricultural revolution occurred 9,000 years ago, after we were separated. This necessarily means that there was individual adaptation to the environment and diet, because there was supposedly a long separation between the different groups without much mixing, as well as the invention of farming methods and animal and plant breeding. That’s why we see different skin tones, different adaptations to thin air, and many other traits that evolution had to adapt to different environmental and social conditions.

There are three types of foods:

• Good for everyone (the diet we left Africa with).
• Good for some people (a diet that some have adapted to over the years, like beans and South Americans).
• Not good for anyone (a diet that no one has adapted to).

The best thing is to stick to what humans have eaten since ancient times, that is, the oldest food (good for everyone): fruits, fish, meat, and honey, and only then various grains (good for some people). Oil (not from animals) is not good for anyone.

Poisoning or just aging

When analyzing the data on the prevalence of diseases in Western society, there is no escape from seeing the symptoms of poisoning (which I believe was caused by the toxins in plants): diabetes, atherosclerosis, arthritis, obesity, and a host of autoimmune diseases. These are diseases that did not exist in hunter-gatherers (they may have died before these diseases appeared, but even in hunters aged 30-40, the signs of these diseases should have been seen, but they are not, not even in the tribes that have been preserved). Today, people live to a later age, and therefore probably see the effect of toxins from food. Here you will read an article in which the writer is clearly guessing what to eat. There is no free thought here. Veganism is the opposite of a free diet (in my opinion), because although it has logic, compassion for animals, and supposedly protects the environment, it is not adapted to humans because it contains plant toxins. Veganism, like other types of diet, is of great value when it does not include processed food and sugar. According to all the information I have seen and analyzed, humans are built to eat mainly animal products, and we also see that meat and fat do not raise our blood sugar, when in fact high blood sugar in humans is destructive to all body systems. The important question is how many years we were exposed to this food. Meat entered our diet a few million years ago, bread 7,000 years ago, and canola oil only 40 years ago, so it is quite clear what the chances are of adapting to each of these foods. In addition, humans migrated and dispersed around the world, and thus their diet was adapted to the place they were in, and not necessarily to what was right for them to eat. For example, in South America the diet was mainly corn and potatoes, compared to Japan, where the diet was fish and rice. Indeed, we see large differences in the life expectancy of the Japanese compared to South Americans, in ancient times and even today. Rice is an excellent example of a specific food that only Asians were exposed to. A study that shows that there is a difference in the digestive system between humans and a study that shows the ability to digest seaweed and Asians . Today we know that taro and potatoes have many toxins, and this makes sense because they have developed defense mechanisms against pests. A potato does not have a period when it “wants” pests to eat it (unlike fruits). Science shows that cooking does not remove all toxins from a potato, although of course the “trick” of heating was not taken into account in the evolution of potatoes. When humans began to use fire to cook and roast food, their menu expanded to include roots, vegetables, legumes, and the like – food that they could not eat without the use of fire. Of course, heating did not remove all toxins from plants, so additional methods such as soaking, sprouting, and pickling were developed so that these foods could be consumed.

Poisoning can do anything, basically, and show its signs at any time. In my opinion, “all of humanity” is poisoned by plant toxins. There’s no way humans can eat so many types of plants when each plant contains several hundred or dozens of different toxins.

It is no coincidence that children dislike vegetables and leaves and often show a natural aversion to bitter, spicy and sour tastes, which are likely to indicate toxicity, and in fact, aversion to these tastes has evolved through natural selection. Our natural instinct is to dislike spicy, bitter and sour because they symbolize toxicity. Sweet and fatty symbolize ready-to-eat and this is critical for free thinking about nutrition. An instinctive preference for sweet and fatty tastes may reflect a willingness to consume foods that are safe and easily digestible.

Hunter-gatherers, who lived before the advent of agriculture, appear to have fewer of the chronic diseases that plague modern societies. Many researchers believe that their health deteriorated once they adopted farming methods, suggesting that perhaps the shift to an agricultural lifestyle had undesirable consequences on human health, akin to slow poisoning, rather than simply the effects of aging.

We also see that populations that transition from living in nature to modern life are the most vulnerable to modern food because they were not exposed to it like we were for several thousand years and did not undergo appropriate genetic adaptation. For example, Aborigines are many times more vulnerable to diabetes, high blood pressure, heart problems, and more. This shows that the modern diet is basically not good for anyone, but for those who were not exposed for thousands of years, it is even more harmful. Native Americans, for example, are more sensitive to alcohol because they had no choice or evolutionary familiarity with it, but even white people suffered from such an addiction that it affected their ability to have children.

Before the agricultural revolution, humans relied on a diet of fruits and animal protein that provided a balanced range of nutrients. Some evidence suggests that they had stronger bones, healthier teeth, and a lower incidence of chronic conditions such as obesity, diabetes, and heart disease than modern humans.

However, with the transition to agriculture, human nutrition focused more on grains, fruits, and plants, which led to an increase in carbohydrate consumption. This change in dietary habits contributed to a decline in overall health, as people became more susceptible to nutritional deficiencies, dental problems, and chronic diseases.

While the Agricultural Revolution enabled the development of complex human societies and the rise of civilization, it also had a significant impact on human health. The transition from a hunter-gatherer lifestyle to agriculture appears to have led to an increase in chronic diseases and health problems that resemble slow poisoning rather than simply the effects of aging.

Excellent article about cyanide in plants.

Don’t stretch the “no” muscle.

We are not built to constantly resist temptation. Therefore, it is recommended to simply not put food within reach that you do not want to eat. It is also better to simply not see cigarettes, if you want to quit.

As for the question of whether to expose children to unhealthy food at home – a definite no. Now keep reading.

For children, resisting temptation is often more challenging than for adults, making it especially helpful to minimize exposure to unhealthy options at home. There are several reasons why children may have a harder time saying no to temptations:

• Underdeveloped impulse control – Children’s brains, especially the prefrontal cortex responsible for decision-making and impulse control, are not fully developed. As a result, they often struggle with self-regulation and are more likely to give in to immediate desires rather than consider long-term consequences.
• Limited understanding of consequences – Young children may not understand the potential negative consequences of unhealthy choices, such as the impact on their long-term health or the risk of developing chronic diseases. This lack of understanding makes it difficult for them to resist temptations.
• Strong influence of external stimuli – Children are very sensitive to stimuli in their environment, including visual cues, smells, and tastes. When faced with tempting, unhealthy options, they may have difficulty resisting due to their heightened responsiveness to these stimuli.
• Peer pressure – Children can be very influenced by their peers and may feel pressured to indulge in unhealthy choices if their friends are doing so. This social influence can make it more challenging for them to say no to temptations.
• Emotional attachment to food – Children may associate certain foods with comfort, love, or reward, making it difficult for them to refuse these items when they are available at home.

By reducing the presence of unhealthy foods in the home, parents can help their children avoid these temptations and make healthier choices more accessible. This approach not only supports children in developing better eating habits, but also sets them up for long-term success in maintaining a balanced and nutritious diet.

Humans are inherently vulnerable to temptation, and resisting it all the time can be challenging. Research and real-life examples suggest that one effective strategy for avoiding unhealthy habits or addictive behaviors is to eliminate or minimize exposure to the source of temptation.

For example, when it comes to food, studies have shown that people are more likely to consume unhealthy snacks when they are easily accessible (Wansink, Painter, & Lee, 2006). By keeping such items out of sight or not purchasing them at all, people can reduce the likelihood of indulging in them. Instead, placing healthier food options like fruits and vegetables within reach can encourage better eating habits.

Similarly, for those trying to quit smoking, research suggests that avoiding visual cues or reminders can be helpful. A study by Tiffany and Drobes (1991) found that people who were exposed to smoking-related cues experienced stronger cravings for cigarettes. Therefore, keeping cigarettes out of sight and avoiding environments where smoking is prevalent can support people in their efforts to quit.

Understanding our innate susceptibility to temptation can help us devise strategies to resist it more effectively. By reducing our exposure to unhealthy or addictive stimuli, we can make it easier for ourselves to maintain healthier habits and behaviors.

Replace replacements

In a non-scientific spirit, although it doesn’t really suit me, nature doesn’t like being outsmarted and there are mechanisms against this, for example global warming when the natural environment on Earth is destroyed or the fact that we are not supposed to consume unfermented gluten products, pure sugar, caffeine, and processed meat or meat raised under unnatural conditions, and the substitutes are often much more toxic to us than the original.

In scientific terms, substitutes for common foods such as milk, sugar, gluten, and meat are not recommended because they are often concentrates, and they are not as healthy as they are marketed. They often have negative effects on our health. Most of the concentrates known today are not good for us because in our years of evolution we were not exposed to them. If we take tahini for example, a 100-gram serving of tahini contains about a kilogram of sesame seeds. It is clear that eating a kilogram of sesame seeds does not make sense, and the problem is that sesame seeds contain natural toxins that are supposed to prevent pests from eating them. Sesame concentrate contains a concentrate of toxins. The worst of all is an oat-based milk substitute, oats are particularly toxic.

Milk alternatives like almond, soy, or rice milk are actually concentrations of these products, which have natural toxins and in their concentration we are actually consuming a concentration of these toxins. The alternatives also lack essential nutrients found in cow or goat milk, such as calcium, vitamin D, and protein. Studies show that plant-based milk may not provide the same health benefits as cow’s milk and that alternatives contain toxins found in soy and almonds.

Sugar substitutes, such as artificial sweeteners, can help reduce calories, but some studies have found that they may lead to weight gain, diabetes, and other health problems. Natural sugar substitutes like honey or agave syrup still contain calories and can contribute to weight gain if consumed in excessive amounts.

The right way is to simply not consume products with added sugar, you get used to it quickly. Sugar substitutes only work on you, most likely they are not really better than sugar. The only substitute for pure sugar is zero pure sugar.

Gluten-free products are important for people with celiac disease. For people with gluten sensitivity, which is basically everyone, it’s best to stay away from industrial gluten substitutes. Gluten is present in types of wheat, and the right way to go is to avoid wheat altogether and not try to fool around with substitutes. Gluten-free alternative foods can be high in calories, sugar, and unhealthy fats.

Meat substitutes, such as soy-based products, seitan, or plant-based burgers, are essentially a concentrate of soy, peas, or another plant, and often contain a concentration of the natural toxins in soy, peas, or other plants. Humans are not adapted to eating plants unless they are ripe or have undergone a process to remove toxins, such as pickling or prolonged heating.

Why “fat”? Say “not thin”

We are born with the ability to be good at almost any field, including math. To excel in math, you simply have to put in the hours of practice, while to be at a healthy weight, it’s simply about eating what is right for us as humans, regardless of the quantities. There are individuals with genetic problems that cause an inability to learn math or with chronic metabolic diseases that cause them to be at an unhealthy weight. Being at a healthy weight actually means not suffering from a metabolic disease. The body has a complex mechanism that knows how to bring us to an appropriate weight. Just like the hundreds of mechanisms that support sugar, vitamin C, and sodium levels, it’s called homeostasis. The body wants to be balanced, and that’s true for weight too!

One of the signs of metabolic disease is hunger shortly after meals and a weight that is very different from the weight we were at age 18.

What exactly does genetics help with?

Genetics do help us eat things that are not suitable for us and not get fat from it, but anyone who eats food that is suitable for humans will be at a normal weight. Genetics actually helps us not to get metabolic disease (the weight stabilization mechanism no longer works well) despite the “poisoning” of the body with food that is not suitable for us. But genetics also works up to a certain age. We see this when at a certain age people are no longer the weight they were before. From science and logic it seems that what is important is – what we eat so as not to spoil our weight stabilization mechanism and not the quantities. After all, let’s say a bird that came across 100 tons of cherries, will not swell up and will not be able to fly – the genes of these birds protect it, a bird without this protective mechanism is no longer in nature, but if we give it a substance that “confuses” its weight stabilization system (like genetically modified corn) it may reach a weight that will not be able to fly and escape from predators.

There’s nothing like an experiment to prove it.

Do an experiment on your dog – give him as much raw or cooked meat as he can eat. See if he gets fat. Give him as much dog food as he can eat and see what makes him fat.

Basic signaling

Thirst and hunger signal

Just as you trust your body to signal you when you are cold or hot and you don’t check the temperature exactly, the body knows exactly how to signal if it is hungry or thirsty and it is worth listening to it. Sometimes during illness the body signals a lack of desire to eat and this makes perfect sense. During illness the body prefers to direct its energy to fighting rather than to digesting. One of the problems is a metabolic disease in which the body actually loses the ability to signal us that we are full. The only way to be cured of this disease is by eating food that is adapted for humans. Years of eating that is not adapted for humans causes metabolic disease, everyone gets it at a different age. The same principle applies to drinking – as long as you don’t confuse the body with caffeine, alcohol or other substances that alter it.

The bottom line, which comes from logic and science, is: drink water when you are thirsty and eat when you are hungry. On a free diet, you eat fewer carbohydrates and more meat and fish. Therefore, it is important not to be afraid to eat much more meat and fish than you are used to, eat until you are full. Wait for the signal that you are no longer hungry.

Why doesn’t the body signal to us that we are poisoned?

The body signals us that we are poisoned through the ability to distinguish between bitter, sweet, spicy, sour, as well as using the sense of smell – smelly food is likely spoiled and we will not eat it. This is a primal instinct that has developed over millions of years of evolution.

You’re probably asking yourself, “So how does spicy taste to me?” or “How does bitter wasabi taste to me?” and of course, “How does a cigarette taste?” (They’re not adapted for humans, after all). The problem stems from the body thinking in the short term, “This didn’t kill me, so bring me more.”

The body’s systems know how to direct the missing substances in the body to where they are needed most in the near term (usually the brain and energy) and only then in the long term (bone strength and more – we see this in osteoporosis). In this article , Professor Bruce Ames explains the theory of mineral and vitamin routing.

With a cigarette, another mechanism of chemical bias is at work. Nicotine gives the brain a good signal, and we associate this with the cigarette and get a good feeling. Even though the cigarette wants to kill us, the brain associates it with something good because of the nicotine – the body thinks short-term.

The body has a natural mechanism that makes us want to keep eating food that we have eaten and that has not killed us. Give a child spicy food enough times, and he will start to like spicy food. The test is in the initial taste and you see this in children: they want fat and sweet.

Poisoning from plant toxins can manifest in different ways and at any time, making it a common and concerning issue. Humans are exposed to a wide variety of plant toxins, as each plant can contain hundreds or even thousands of different toxins.

Research has shown that repeated exposure to certain flavors can change a person’s taste preferences over time. A study published in the journal Appetite found that children who were repeatedly exposed to vegetables they initially disliked were more likely to develop a preference for those vegetables over time.

In conclusion, phytotoxicants may pose a significant health risk, and children may exhibit a natural preference for sweet and fatty foods. However, repeated exposure to certain flavors can change taste preferences, and it is important to be aware of the potential long-term health consequences of prolonged exposure to certain substances.

A signal of beauty

We know from a young age that being erect looks good and being sloppy is sick.

No one explained it to us, but we immediately recognize that slim is beautiful and fat is not beautiful. White teeth are beautiful and yellow and brown are not beautiful. Why were we born with such abilities?

We receive a signal about beauty from the brain because such beauty indicates fertility, which gives us the option to pass on our genes.

Does the body know how to signal a lack of minerals, etc.?

When animals sense a lack of minerals, they lick mineral deposits. Is our desire for salt a similar signal from the body? Do we have a thirst for minerals like the feeling of thirst for water? A desire for meat?

There is a signal from the body that fresh, hot food tastes best to us, and for good reasons, it is easier to digest, more nutritious and has fewer bad bacteria. In my opinion, and this is a bit of a gamble, the body knows how to signal a mineral deficiency by wanting to eat meat mostly. I personally sometimes feel it. I don’t eat many types of food at the same time, for example, sourdough bread with fish, beef with bone marrow or goat yogurt with roasted plantains. I believe that the flooding of the world with many types of food causes the signals to blur to eat a certain type of food that has minerals that we lack, but as mentioned, this is a gamble that I make from observing animals that lick mineral deposits, from our love of salt, and it also makes evolutionary sense that animals would feel a deficiency and want to eat food that has the ingredient that they lack.

How are sourdough bread and sour goat yogurt still suitable for humans?

Good question! Bread or any other grain that we have fermented is suitable for us even though it is sour and the logical explanation is that it is new in our evolution, probably it is one of the exceptions, and indeed in sourdough there are many lactobacillus bacteria that we recognize as expected as sour. Similarly, yogurt is sour for us but much more suitable for us than milk, because of the lactobacillus bacteria. Sourdough bread will be good for us only after baking, while yogurt does not require heating. While both sourdough and yogurt involve lactic acid bacteria in their fermentation processes, the specific bacteria involved are usually different.

Yogurt is primarily made by fermenting milk using lactic acid bacteria, specifically Streptococcus thermophilus and Lactobacillus bulgaricus. These two species of bacteria work together to convert lactose, the sugar in milk, into lactic acid, which curdles the milk and gives yogurt its characteristic sour taste and sourness, but this time they’re good for us.

In contrast, sourdough relies on a mixture of wild yeast and lactic acid bacteria, such as those of the genera Lactobacillus and Leuconostoc, to ferment the dough.

While there may be some overlap in the types of lactic acid bacteria present in sourdough and yogurt, the specific bacterial species and fermentation processes involved are usually different, resulting in different flavors and textures.

Be on the right side of the bet.

It’s important for me to present one important principle that I operate by: “Eat what our distant ancestors ate,” and logic does not show that they were wrong. It’s actually being on the right side of the bet because we don’t know exactly what is right for us to eat, but when you bring in new food that contains a new substance and ask “Does it cure or poison us?” there’s a 9,999 in 10,000 chance that it poisons and a 1 in 10,000 chance that it cures, because millions of chemical processes take place in the body, and the chance that you’ve found a new substance is a slim chance.

Which side of the bet are you on? Give the human body some credit for knowing how to get by without spinach or kale or superfoods. That’s exactly how evolution and natural selection work – by finding the right way out of thousands of other ways, but it’s unlikely that any one superfood will improve millions of processes in the body, and there’s no way you’re the one who just found that way.

The recommended daily allowance of minerals and vitamins (RDA) is completely wrong because it is based on people eating plants that have toxins that inhibit the absorption of iron and many other important minerals.

The big “secret” in nutrition is that in the end we enjoy most types of food equally, it only takes a few days to get used to the new diet. There is no person who has not changed their mind at least once in their life about a certain food, so you can probably understand what I mean. Humans are adaptive, meaning that we get used to what we do every day and usually end up liking it. Therefore, the thought of “I can’t change what I eat now” is not true. Humans are not adapted to eating most types of food, even if the food is natural and delicious. A diet that is good for some people affects everyone differently because of a person’s genes and environment, just like character traits are influenced by the environment and genes.

In nature, humans hardly mixed carbohydrates with protein and fats, which is what causes the metabolism problem in modern society. Humans who lived in nature hunted an elephant, ate it, and after a few hours when they were hungry, ate fruit. Mixing carbohydrates with protein and fat causes the problem of sugar and obesity (meat takes a long time to digest, and during this time, sugar is high because of the carbohydrate).

Most forms of nutrition, such as ketogenic, paleo, vegan, vegetarian, and carnivorous, show an improvement in health because they reduce consumption of processed food, but they contain problematic ingredients – such as plant toxins, especially in whole grains, cow’s milk, and more.

Ignore the numbers – 24 grams of protein

You’ve probably read that we need 200 grams of protein, 59 grams of carbohydrates, 25 grams of fat a day (or whatever weird stuff like that) to stay healthy. But the human body is much more complex than that. It knows how to store minerals and vitamins and let us know when something is missing. When you hear dietitians or doctors talking as if the human body is a cake recipe, just ignore it.

Over millions of years of evolution, humans have survived without calculating how much meat, fruit, or bread they eat. Usually, the advice these people give is the opposite of what you really need to eat. They will often say “you need carbohydrates” at every meal! Of course, the opposite is true because the body will break down fat and protein much better when there are no carbohydrates in the area. This is due to the acidity needed for enzymes to work optimally in the stomach, carbohydrates require relatively low acidity, and the breakdown of fats and proteins requires relatively high acidity.

The monetary price of eating freely

Free nutrition is not more expensive than regular nutrition; on the contrary, it can be cheaper.

A kilogram of teff costs about 20 NIS. When you make the bread yourself, it costs the same as bread at the supermarket.

There is savings on all kinds of sugary drinks because you only drink water.

Fruit and goat yogurt cost the same in a regular diet and a free-range diet, there’s no need to buy organic.

On a free diet, you have to eat much more meat and fish than usual, and there is a cost here, but it is not significant and is offset by the other things that are removed from the toxic diet.

Bottom line: Free nutrition may cost a little more in the short term, but it will save you a lot of money on healthcare expenses and taking care of your body, mind, and teeth. Being sick is expensive and unpleasant.

The food test

Can we eat food without cooking, heating, or using chemicals?

If we have tasted it, and the food is not bitter, spicy or sour then it is good for us. It is better to cook food before eating it, but this does not mean that we are forbidden to eat other foods, it is just a way of knowing what is good for us. For example: wheat cannot be eaten without heating and grinding so it is less suitable. Fish and meat can be eaten as they are and are therefore adapted for humans.

The logic behind the test stems from the fact that humans have used fire and heating food extensively for only a few hundred thousand years, compared to several million years of evolution for apes, so we are quite adapted to eating raw food (not heated or cooked) – such food, which has been heated or cooked, needs to be tested.

Not eating toxins instead of the “detoxification” myth

Our bodies are equipped with natural detoxification mechanisms that work effectively without the need for special workshops. In fact, the body is constantly eliminating toxins, not just during specific events or special places, like weekends in Mitzpe Ramon. It is important to understand that we are designed to consume solid food that requires chewing. The main idea is not to poison our bodies from the start, and this is achieved by adhering to a free diet.

Chewing triggers the release of various enzymes in our digestive system, promoting efficient digestion and nutrient absorption. On the other hand, consuming blended or ground foods can lead to rapid absorption and cause a spike in blood sugar levels, which is not ideal for our bodies. As a result, many nutritional shakes may not be necessary or beneficial for us.

Furthermore, our bodies are not naturally adapted to process a mixture of fruits, nuts, and vegetables all at once. This dietary pattern has not been common in human history, but has only developed in recent years. As a result, it is essential to approach our diet with the perspective of evolution, science, logic, and, in short, free thought.

There is food that is suitable for humans and food that is not. The definition of “healthy food” or “superfood” is not a logical definition.

The way humans eat when there is only grass around

That’s the magic of goats and sheep, they eat grass, and then we can eat their dairy products. That’s why humans were always close to goats and sheep in ancient times, because finding grass is really much harder than finding fruit, and they hardly ate vegetables. Yes, everyone is wrong about cow’s milk. Eating fermented goat’s milk dates back thousands of years. There are archaeological sites that show cheese production as far back as 9,000 years. The difference between cow’s milk and goat’s milk in terms of our ability to digest them is in a protein called casein.

Somewhere in history, a mutation occurred in European cows that caused them to produce more of the A2 beta-casein protein in their milk. I believe this mutation also affects the health of beef. Beta-casein A1 and beta-casein A2 proteins are subtypes of casein found in the milk of various mammals, including goats, sheep, and cows. The composition and ratio of these casein subtypes can vary between species, breeds, and even individual animals. Beta-casein A1 is present in milk from certain breeds of cows, such as Holstein cows, and in sheep milk, but in less than cow milk. When digested, beta-casein A1 can release a bioactive peptide called beta-casomorphin-7 (BCM-7), which has been linked to digestive discomfort, inflammation, and slowed gastric emptying. And the interesting point: A1 and A2 beta-casein are two versions of the milk protein beta-casein. The genetic mutation that led to the A1 version occurred about 5,000 to 10,000 years ago. The genetic mutation that led to the A1 beta-casein version involved a single amino acid substitution in the protein chain. This seemingly small change changed the way the protein breaks down during digestion. I believe this mutation also affects beef. And it occurred in European cattle breeds, especially in the bull bull.

The original beta-casein protein in beef was type A2, which can still be found in some traditional cattle breeds, such as African and Asian Bos indicus cattle, as well as in certain Bos taurus breeds such as Guernsey and Jersey cows.

Goats

Goat milk generally contains a lower proportion of A1 beta-casein than cow’s milk and sheep’s milk. Some goat breeds even produce milk with little or no A1 beta-casein. Goat milk is generally higher in A2 beta-casein than A1 beta-casein, which gives goat milk its characteristic properties and makes it easier to digest for some people.

Sheep

The A1 beta-casein content in sheep’s milk is generally higher than that in goat’s milk, but it varies between breeds. A2 beta-casein content is also present, but the exact ratio of A1 beta-casein to A2 beta-casein can vary depending on the breed and type of sheep.

fruit

Cow’s milk generally contains a higher proportion of A1 beta-casein than goat’s milk, with the A1 beta-casein content varying between breeds. Holstein cows, for example, tend to have a higher A1 beta-casein content than Jersey cows. A2 beta-casein is also present in cow’s milk, but the ratio of the different types depends on the breed and genetics of the cow.

Logic shows that goats are preferable because it is easier to raise goats in mountainous areas and human history has been accompanied by goats. Proverbs 27: “The milk of goats is good for your food, for the bread of your household, and for the life of your young women.” And when science and logic agree, then the chances of the truth of the things are high.

An experience is worth a thousand studies

Try everything written here for yourself. For example, drink two glasses of cow’s milk versus two glasses of goat’s milk. If you have a particular sensitivity to one of them, you will feel it immediately.

Try eating freely and see if it makes a difference for the better, you won’t lose anything from this experience. In the long run, it’s a crazy profit, exactly what free thinking is looking for – minimal energy investment and huge profit.

Experiments that don’t cause much harm are great because they are both reliable and an experience that is usually remembered.

There’s nothing like an experiment – I bought regular milk and A2 milk in the US. My daughter and I drank a glass of both at different times. My wife was angry with me for experimenting on our daughter, but I calmed her down and said it was for the good of humanity. After we drank the regular milk, my daughter and I had a stomach ache and she also had a headache. After we drank the A2 milk, we were symptom-free. Of course, she didn’t know what kind of milk she was drinking. Science, observation, and logic came together. In Israel, you can’t buy only A2 milk.

Another experiment you should do – eat a kilo of beef and then the next day eat a kilo of fish or a kilo of lamb and see the difference in how you feel.

You are poisoning your dog.

Pets were never exposed to corn, soy, wheat, or oats until food companies put these products into their dry foods.

Consumption of grains containing toxins leads to negative health effects in dogs and cats for the following reasons:

• Reduced nutrient absorption – Antinutrients like phytates can bind to minerals like calcium, iron, and zinc, reducing their bioavailability and making it harder for pets to absorb these essential nutrients. Over time, this can lead to nutrient deficiencies.
• Digestive upset – Certain anti-nutrients, such as lectins, can irritate the lining of the digestive tract and cause symptoms such as vomiting, diarrhea, or abdominal pain. This is especially true if the grains are consumed raw or improperly cooked.
• Allergies and sensitivities: Some pets may have allergies or sensitivities to specific grains, which can cause inflammation and digestive distress. Grains like wheat and corn are common allergens for dogs and cats.
• Inflammatory response: Certain antinutrients can contribute to inflammation in the body that may worsen existing health problems or lead to the development of new ones.

Pet food manufacturers are aware of the potential risks associated with toxins (antinutrients), but they are much cheaper than salmon or chicken.

And yes, veterinarians are wrong.

Cereals

The following grains are only suitable for eating after soaking for 48 hours, fermenting for 48 hours, and then cooking:

• Millet (MILLET);
• Sorghum ;
• Amaranth;
• FONIO;
• Wild rice and some white rice – mostly for Asians. I don’t believe we’ve evolved enough to be used to eating them.

All other grains should be avoided completely!

Just as the ancients soaked and fermented – you need to remove the problematic toxins from the grains. Grains are like seeds and they “don’t want” to be eaten, so you need to perform an action that they were “prepared for” in nature. Animals don’t know how to soak, ferment, and heat. When soaking the seeds, the seeds think they will germinate, and therefore a mechanism for neutralizing toxins is activated. During fermentation – bacteria such as lactobacilli break down the toxins, and cooking destroys some of the toxins.

Free thought helps us understand that our ancestors did not leaven bread for the taste, but rather to avoid health problems and to make the bread last longer. Today, in most places where wheat is available, it is genetically modified and not leavened, hence the problems!

Animal fat – yes

Beef Butter X – May be problematic due to neu5gc .

VX goat butter – may be problematic because of neu5gc and because it is actually a concentrate from milk.

VVV fish oil – helps with sun exposure due to omega-3.

Goose and duck fat V – they have almost no neu5gc and are therefore safe.

VX cow fat – may be problematic because of neu5gc.

It’s not just that humans like the taste of fat. It doesn’t raise blood sugar and is the most energy efficient. Arctic tribes living on a diet of fish and animals alone don’t suffer from high blood pressure or any heart problems – this is conclusive proof that animal fat is not the problem in Western society. It may be problematic for some animals.

Vegetable oil and fat

Oil from some plant XXX

Olive oil X

Canola oil and other vegetable oils are essentially concentrated forms of toxins found in plants. These oils have only been introduced into our diets in recent decades; historically, humans have not consumed these substances in large quantities. Studies show that these toxins can be harmful to human health. Furthermore, heating vegetable oil can further increase its toxicity.

It is therefore surprising that many people consider olive oil to be a health food. In reality, there is no such thing as a health food or a “superfood.” Instead, certain foods may be more suitable for some people or circumstances than others. When it comes to olive oil, it is important to note that it is made from unripe and bitter olives that may contain a significant amount of toxins. As such, it is advisable to use olive oil if and when it is preferable to choose animal oils, to which the person is adapted. Diseases of the blood vessels, including heart disease, are accelerated by sugar and vegetable oils, not by fats and animal oils. One of the causes of them is lectins, which are proteins found mainly in plants and grains that are supposed to prevent them from being eaten by animals. An article on lectins and damage to blood vessels.

Vossen, Paul. “Olive Oil: History, Production, and Characteristics of the World’s Classic Oils. ” Research on Oil Use .

Throughout history, olive oil has had many documented uses. All cultures used olive oil primarily as fuel for lamps, and this was its greatest value. Many rituals involved the use of olive oil, including the anointing of royalty, warriors, and the general public for religious purposes. The term Messiah means “anointed one.” Fragrant olive oils were used in offerings to the gods, as ointments to cure diseases, and to make skin and hair look healthier. The Greeks ceremonially poured olive oil on the athlete’s skin and then scraped it off with the sweat and dust after competition. It was also used to make soap and to anoint the dead. Very little evidence exists of the use of olive oil for human consumption.

Fish – yes

Sea fish V

Sardines in water without preservatives V

Tuna in water without preservatives V

Seafood V

Pond fish X

The fish that exist today are closer to the types of fish eaten in the past than the types of meat available to us today, so sea fish or fish caught in the wild rather than in ponds are most recommended.

It is recommended to consume sea fish, preferably those with high fat content, and avoid pond fish. Pond fish are usually fed grains, soy and other substances that are not natural for fish, which makes them less nutritious. Studies have shown that wild-caught fish is the best choice, as it contains many beneficial substances, including high levels of omega-3 fatty acids and iodine.

Humans are well adapted to eating fish, and can even be consumed raw without adverse effects, indicating that they are suitable for human consumption. Additionally, allergies to fish are relatively rare, and an allergy to a particular food often indicates its toxicity.

It is also recommended to eat grains and fish separately and not combine them in the same meal. This is because they have different digestive requirements and may not be optimally absorbed when eaten together.

In conclusion:

Consumption of sea fish is recommended due to its high nutritional content, and wild-caught fish are preferable to pond-raised fish. Fish allergies are rare, and fish can be consumed raw or cooked. Eating grains and fish separately is also recommended for optimal digestion and nutrient absorption.

Meat – yes

It is good for us to eat herbivores rather than mixed eaters raised on pasture: chicken, duck, goose, goat, buffalo, deer, and elk.

The human body is built for a meat-based diet to break down fat, as you can see from the five different organs that have to work in parallel to break down fat. Even cows that eat grass, the end product that gets absorbed into the blood is fatty acids that are created from fiber by bacteria in their gut. They chew the grass and add saliva to give their gut bacteria a new surface to break down the fiber into fatty acids. So it’s no surprise that eating fat makes digestion easier.

It is advisable to minimize the consumption of poultry or animals that eat grains, such as soy, barley, and corn. The basic rule is that if it does not say on the packaging that they ate only grass, then the cow or chicken was given food that is not suitable for them. In Israel, this information is not published, but in the US it is very common to mention it. The internal organs and fat of the animals are the most nutritious parts.

It is important not to mix grains and carbohydrates with meat, and it is best to eat them separately, several hours apart.

A description of human societies that ate mainly meat.

Unlike sea fish, there is a difference between the meat they once ate and the meat of domesticated animals, but despite the differences it is still close enough to suit us.

Paleolithic populations consumed mostly animal protein – game meat, usually from herbivorous animals such as herd animals, including deer, bison, horses and mammoths. The nutritional profile of this meat is significantly different from the meat available in modern supermarkets. Contemporary meat contains much more fat in the form of subcutaneous adipose tissue, connective tissue surfaces and fibers within the muscle itself.

Domesticated animals have always been fatter than their wild counterparts due to a consistent food supply and reduced exercise. Recent feeding and breeding practices have further increased fat content to meet consumer preferences for tender and juicy meat. As a result, the fat content of today’s slaughtered animals can reach 25% or more. In contrast, a study of 15 African herbivorous animal species found that their average fat content was 4%.

Not only is there more fat in domesticated animals, but its composition is also quite distinct. The main reason for the difference is the mix of food that domesticated animals are given, but in the US and other developed countries, meat is available from animals that have eaten only grass and not a mix. Fat from wild animals contains five times more polyunsaturated fatty acids than fat from domesticated animals. Furthermore, animal fat includes a significant amount (about 4%) of eicosapentaenoic acid (EPA), a long-chain omega-3 polyunsaturated fatty acid known for its protective effects against atherosclerosis and malignant diseases. Domesticated beef contains only trace amounts of EPA.

Wild meat has fewer calories and more protein per unit weight than domesticated meat, although the amino acid composition of their muscle tissue is similar. Since the cholesterol content of fat is similar to that of muscle tissue, the cholesterol content of wild meat is not expected to be significantly different from supermarket meat.

To slaughter a sacred cow?

Cow meat is problematic because neugc5 is most abundant in beef, and is therefore unsuitable for humans. Humans were exposed to today’s industrial cow meat relatively recently, compared to goats that were domesticated ten thousand years ago. Cows have been improved and are an entire industry compared to the goat industry. Therefore, it seems better to bet on goats than on cows. All the food of large industries, chicken, eggs, soy, wheat, rice and milk are not good for us, so it is likely that beef is also bad. The Indians are right to treat cows as sacred. Neu5Gc N-glycolylneuraminic acid – is a type of sialic acid, a sugar molecule found on the surface of cells in many mammals, including cows, sheep and goats. However, humans do not synthesize Neu5Gc naturally due to a genetic mutation in the CMAH gene that occurred during evolution. Instead, humans produce a similar sialic acid called Neu5Ac N-acetylneuraminic acid.

Neu5GC – is present in most types of meat, especially in the fat and internal organs of cattle. It is a problematic substance when our intestines are injured (in a large part of the population) and possibly even when they are not injured. In cow meat it is present in high concentrations, in sheep and goats it is also present, although in smaller quantities. Although the science is not conclusive about it, I am of the opinion that it is best to avoid red meat (beef) if possible.

A study that examined the effect of Neu5GC in animals. Humans have been exposed to Neu5gc for hundreds of thousands of years. A study on the Maasai tribe, for example, who lived on the meat, milk, and blood of cattle and goats and did not find an increase in cancer. Between the two Maasai tribes, it was discovered that there were more problems with cartilage erosion than the corresponding tribe that did not eat meat. This could be a hint that red meat can cause joint problems.

In mammals that produce Neu5Gc, it plays a role in various cellular processes, including signaling, adhesion, and cell recognition. Sialic acids, like Neu5Gc, are often involved in interactions between cells and their environment and contribute to essential biological functions.

In humans, Neu5Gc is consumed primarily through the consumption of red meat and dairy products. After ingestion, Neu5Gc is absorbed into tissues, despite the body’s inability to synthesize it. The immune system recognizes Neu5Gc as a foreign substance and may mount an immune response and produce antibodies against Neu5Gc. This immune response may lead to inflammation, which is thought to play a role in various health problems, such as cancer, heart disease, and other chronic conditions.

There is evidence to suggest that Neu5Gc may have an effect on the joints, which could contribute to inflammation and joint-related conditions. My bet is that it is a bit of a problematic substance for humans (leads to toxins in humans), when our intestines are injured, there is a lot of it entering the bloodstream, and in people who are less able to deal with it – Asians for example, who were not exposed to cows in the same way that a white person was not exposed to rice. So I would recommend reducing everything related to products that come from cows.

Who needs minerals and vitamins when there are nutritional supplements?

It is important to understand that a lack of minerals and vitamins is a symptom and not the problem. The problem cannot be corrected by nutritional supplements because this contradicts the central law “You can’t fight nature and it is very dangerous to outsmart it.” The problem can only be corrected by eating freely: fermented grains, meat, fish, goat’s milk products and ripe fruits. Dietary supplements are not absorbed in the same way that they are absorbed from the food we consume, and there are hundreds of subtypes and forms of minerals. For example, iron from plants is very partially absorbed compared to iron from animals. Animals that ate grass have much more minerals and vitamins than animals that ate grains and a mixture to make them fat, these are all animals marketed in supermarkets.

If you eat food that is adapted for humans (based on animal food and fruits mainly) there is no need for nutritional supplements. Most vitamin and mineral deficiency problems are caused by absorption inhibitors (toxins) of minerals present in vegetables, leaves, nuts, roots, unripe fruits, mushrooms and leaves. These absorption inhibitors are designed to prevent animals from eating these plants. Most of the vitamins and minerals we need are found in the meat of animals that ate grass, and in fish from the wild. The minerals that are most often lacking: iodine, iron, B12, zinc, omega 3, Q10 are most often due to a plant-based diet (seeds, grains, vegetables, leaves, nuts and mushrooms).

In my opinion, vitamin D supplements are unnecessary because vitamin D is found in animal fat, and it is best to get the little you need from there. It is true that the body produces vitamin D when exposed to the sun, but most of it is for the purpose of protecting yourself from the sun, not to make up for a vitamin D deficiency.

Probiotics are probably completely unnecessary because without the right food for intestinal bacteria, they will die, and studies have shown that what matters most is what you eat that will affect your intestinal bacteria.

Iodine is deficient in most people in the modern world due to the low consumption of wild-caught fish (pond fish contain a small amount of omega-3 because there is almost no algae in ponds and the fish get their omega-3 from eating algae). In Israel, there is no good test for iodine deficiency, nor are there appropriate iodine supplements.

Due to repeated tillage of the land and the use of chemicals and identical crops, the quality of the soil is deteriorating and harming the quality of the vegetables and fruits you consume, I don’t eat vegetables at all. The deterioration of the soil causes a deficiency of magnesium, zinc, iodine, and more.

Tap water usually lacks essential minerals, so it is better to drink mineral water.

If you are afraid that there are ants, insects, dust, soil and natural things in the food you eat or where you live, rest assured, they do not harm us, on the contrary, they even strengthen us, avoiding them causes various allergies and not diseases as you fear.

Most people lack iodine in their bodies, and this deficiency causes problems including: fatigue, constipation, and depression. Correcting the deficiency is one of the easiest ways to treat thyroid imbalances. Iodine deficiency results from repeated use of cultivated and sprayed agricultural lands and a lack of eating seaweed and sea fish.

The recommendations for a certain daily amount of vitamins and minerals (RDA) assume that people eat a Western diet, with carbohydrates making up the majority of their diet. They are not true for those who eat food suitable for humans. In animal foods and fruits, the absorption of minerals and vitamins is much greater than in plants, and the internal organs of meat and fish contain the most essential vitamins and minerals that are difficult to obtain from other sources (liver, brain, heart, etc.).

Why is there no natural alternative to “canned” food today?

In the last 10,000 years since the agricultural revolution, there was natural selection to cope with the new diet of wheat, milk, roots, etc. but there are also problems. In those years, not everyone was exposed to the same food and only in recent years have all humans been exposed to all foods. The white person was not exposed to rice, and the Asians were not exposed to wheat. The blacks were not exposed to wheat and milk and indeed it is seen that they are much more sensitive to milk and obesity than wheat.

A diet that usually kills only after the age of childbearing (such as wheat, legumes, potatoes, smoking, etc.), but causes suffering before that, does not affect evolution, and therefore it is also difficult to understand that it is not adapted to humans. In years past, the average age of hunter-gatherers was 40 and that of city dwellers was 50, so today’s diseases (which are actually a type of poisoning) seem unrelated to the aforementioned diet. These populations mostly died from infections and violence, not from today’s diseases.

Fast only on Yom Kippur

Human evolution has been characterized by numerous instances of food shortages. Studies suggest that calorie restriction and fasting can lead to increased longevity in animals (Mattson et al., 2017; Mitchell et al., 2016). Humans are also able to survive without food for several weeks, thanks to our adaptive metabolic processes. In some cases, fasting has been shown to help treat certain medical conditions (de Cabo & Mattson, 2019).

However, our bodies are skilled at signaling when they need nutrition and when they don’t want to eat, so it’s important to pay attention to these cues. While fasting has some benefits, it can also lead to unnecessary mental distress. For example, fasting for three days to add three days to your life is not a helpful compromise, as it results in three days of hunger.

A more practical approach to optimizing nutrition and health may involve implementing an eating window or intermittent fasting (Gabel et al., 2018). This method allows the body to experience short periods of fasting while providing necessary nutrients and avoiding excessive mental stress.

Two meals a day with an eating window of up to ten hours

How many meals do tribes eat?

Let’s start with our past, although it’s difficult to know exactly how they ate, there are sources of living tribes, and we can use logic and also test ourselves on what feels most comfortable to us.

Among some Plains Indian tribes, it was customary to eat two large meals a day, one in the morning and one in the evening. This was usually supplemented by smaller snacks throughout the day. This practice was partly influenced by their nomadic lifestyle, which was based on hunting and required them to be mobile and flexible in their food intake.

Similarly, some indigenous communities in Africa, such as the Maasai, have a pattern of eating two large meals a day, one in the morning and one in the evening. The Maasai diet traditionally consisted mainly of milk, meat, and cattle blood.

The Hawk’s Law – Checking on myself

In the laws of profit, there is the “law of the hawk .” When I look at myself, what is most comfortable and natural for me is two large meals a day.

I eat basically two meals a day, one at 6am and one at 2pm, it’s not exact but usually. Big meals, not small, and they will usually include sourdough teff bread straight from the oven.

I’ve noticed that when I eat a lot of small meals, I don’t feel alert and energetic, you can’t ignore that.

Science

Studies show that there is an advantage to eating up to 10 hours a day, say from 10 am to 6 pm. Eat 2-3 concentrated meals a day and wait 5-6 hours between meals, of course with concentrated meals. The wait between meals is the time when the stomach empties. In addition, science shows that it is not advisable to eat at least two hours before bedtime.

Logic

Think about how you used to eat. Do you think you ate all day?

It is important not to eat for at least four hours before going to bed, that way sleep and digestion will be much better, that is how the ancients also practiced. Testimonies of a man who lived with the Indians in America It is known that they would eat 2 meals a day. (My Life Among The Indians – George Catlin). According to his testimony, they were magnificently built, upright and happy, including white and straight teeth (without toothpaste) They lived on buffalo meat, corn and fruit. These are of course the Indians who did not come into contact with modernization. There is also a logical reason, in free thinking we look for the facts with logic, and do not just think “Oh, that’s how the Indians ate” – the logic is that when we eat we “injure” the intestines, just like when we run when we “injure” muscles and joints, and we need to give them time to heal. The more processed and unnatural the food, the more “injured” they are.

Eating at the window resembles the eating of the past, when people were busy getting food and providing shelter for their children. Evolutionarily, our bodies are not built to eat all day, and we see this when high sugar levels harm all body systems. Eating all day necessarily means that our sugar will be high all day, especially if we mix carbohydrates, proteins, and fats. Here we see again that science connects with logic and observations, and then there is beautiful free thought.

The body wants to survive today, tomorrow is less interesting.

Evolutionarily, our body wants to survive in the short term over the long term, so the body mobilizes minerals and vitamins to support systems that contribute to short-term survival. This means that long-term systems are affected first when there is a deficiency of a certain mineral. For example, vitamin K is needed for blood clotting, not to prevent arterial calcification when there is a deficiency. Research and interview on the subject by Bruce Ames. This explains well why diseases begin after years of vitamin and mineral deficiency, many of which are caused by toxins that prevent absorption in plants.

Code name “Dietary fiber”

You can do just fine without dietary fiber, and it’s better to do without. They are not digested and often prevent the absorption of minerals. The Inuit diet, which is devoid of fiber, has almost no negative effect on them. Fiber may help those whose diets are deficient in plant toxins and processed foods. There are no studies that show that fiber helps us in any way. This is a folk legend with no logical or scientific basis. Foods with a lot of fiber usually contain a lot of anti-nutritional toxins: beans, nuts, grains, and more. The dietary fiber in fruits helps to moderate the absorption of sugar in the blood, and indeed ripe fruits are adapted for humans.

New materials for a new body?

From an evolutionary perspective, it makes sense that certain substances or foods that humans have not been exposed to historically can be harmful to our health. Our bodies have evolved over thousands of years to adapt to the foods that have been available for most of our evolutionary history. Sudden changes in diet caused by agriculture, food processing, and industrialization can challenge our bodies’ ability to efficiently process and metabolize these new substances. Let’s consider fructose, grains, and refined oils as examples:

• Fructose: Although fructose is a natural sugar found in fruit, the amount and form of fructose in the modern diet is significantly different from what our ancestors consumed. High-fructose corn syrup (HFCS), a highly concentrated form of fructose, has become a common sweetener in processed foods and beverages. Research has linked excessive fructose consumption to metabolic problems, such as insulin resistance, obesity, and nonalcoholic fatty liver disease (NAFLD) (Cohen, L., & Moran, Y., 2017; Softic, S., Cohen, D.E., & Kahn, C.R., 2016). These health problems may be attributed to the fact that fructose is primarily metabolized in the liver, and excess fructose can overload this organ, leading to harmful metabolic byproducts and fat accumulation.
• Grains: The agricultural revolution about 10,000 years ago led to the widespread cultivation of cereal grains, which are now a large part of many modern diets. However, this relatively short period in evolutionary terms may not have provided enough time for our digestive systems to fully adapt to grain consumption. For example, gluten, a protein found in wheat and other grains, can trigger autoimmune responses in susceptible individuals, leading to celiac disease (Lammers, KM, Lu, R., Brownley, J., Lu, B., Gerard, C., Thomas, K., & Fasano, A., 2008). In addition, some researchers suggest that the high carbohydrate content of grains may contribute to the development of obesity and type 2 diabetes (Cordain, L., Eaton, SB, Sebastian, A., Mann, N., Lindeberg, S., Watkins, BA, & Brand-Miller, J., 2005).
• Refined oils: The industrial production of refined vegetable oils has brought about a significant change in the types and ratios of fatty acids in the modern diet. These oils, such as soybean, corn, and sunflower oils, are rich in omega-6 polyunsaturated fatty acids. A high ratio of omega-6 to omega-3 fatty acids has been associated with increased inflammation and a higher risk of chronic diseases, such as cardiovascular disease and cancer (Simopoulos, AP, 2002). Our ancestors likely consumed a more balanced ratio of these fatty acids, which would have promoted overall health and reduced inflammation.

From an evolutionary perspective, the rapid introduction of new or changing substances such as fructose, grains, and refined oils into the human diet has negative health consequences. Our bodies have not had enough time to adapt to these changes, resulting in various health problems when these substances are consumed.

This is what I eat.

Ancient bread is recommended for me to eat every day: teff flour only and water. Leaven in a bowl for two or three days. Put in the oven (preferably Ninja 175 degrees) for 30 minutes and you have thin bread. After you have leavened bread, you don’t have to wait 3 days to mix in new flour because the natural yeast is already in the leavened bread and does the work within a few hours. After a day outside adding new flour, it’s a good idea to put the bowl in the refrigerator so there’s no mold. The shop has a large bowl of leavened dough that you can take dough from whenever you want and make fresh bread in 25 minutes.

Breakfasts that I really like: 2-3 plantain bananas in the oven (preferably in a Ninja for 25 minutes at 175 degrees), figs and blueberries, goat yogurt with blueberries, tangerines and oranges.

The food is not there, just waiting for you to pick it.

Because of the competition for food in nature and the desire of plants to survive, there are no situations where food is available without effort. If there is no effort, we have to ask why? Is it poisonous?

There is evidence from the archaeological record that early Homo sapiens and their ancestors consumed bone marrow by examining marks left on bones found at various prehistoric sites. Marks on bones, such as cut marks, percussion marks, and fracture patterns, can provide insights into the behaviors of early hominids, including their dietary habits.

Cut marks on bones indicate that stone tools were used to remove meat from the bones, while percussion marks suggest that bones were intentionally broken to access the marrow inside. Bone marrow is a highly nutritious food source, rich in fats, vitamins, and minerals. Consuming bone marrow was beneficial to early humans, as it provided the energy and nutrients needed for survival, brain development, and overall growth.

Some examples of archaeological sites with evidence of bone marrow consumption include:

• Swartkrans, South Africa: This site, dating back about 1.8 million years, yielded bones with percussion marks, suggesting that early hominids, such as Paranthropus robustus, broke the bones to access the marrow.
• Olduvai Gorge, Tanzania: This site, dating back about 1.8 million years, contains bones with cut marks and percussion marks, indicating that early Homo species, such as Homo habilis, processed animal carcasses and accessed bone marrow.
• Boxgrove, England: This site, dating back about 500,000 years, yielded bones with cut marks and percussion marks, suggesting that early Homo heidelbergensis individuals consumed bone marrow.

These examples demonstrate that early Homo sapiens and their ancestors consumed bone marrow, as evidenced by marks left on bones found at prehistoric sites. This behavior likely played a significant role in human evolution, providing essential nutrients for survival and development.

The human brain evolved before the invention of fire several hundred thousand years ago. It seems logical that eating the bone marrow of large animals would have allowed humans to easily eat energy-rich, easy-to-chew food without heating. However, they confused cause and effect. The reason they ate bone marrow was not because it was nutritious, but because other animals could not crack the large bones and humans were able to obtain tools to accomplish the task. Humans worked hard to find carcasses and then crack the bones to get to the bone marrow.

The Mongols lived on meat and milk.

The Mongols classified food into two groups. Ulaan Idee were red foods, such as meat, eaten mainly in winter and spring. Tsagaan Idee were white foods, such as dairy products, eaten mainly in summer and fall. Vegetables were considered a type of grass and were called “goat food.” The Mongols were very disgusted that farmers ate plants that grew in the dirt and were often fertilized with excrement. Today, the life expectancy of Mongolians (70) is lower than that of the Japanese (80 plus). It makes sense that this is due to the addition of flour, alcohol, and smoking that is common in Mongolia, and the fact that they do not eat fruit at all.

A meal on the shoulders of giants

The first way that seemed very logical to me was Esther Gohkel ‘s, who actually wrote about proper posture, but she solved it by looking at how the ancients sat and stood, and that was something I hadn’t thought of, but it was also ingenious for solving what we should eat, what is right for us in general – looking at what the ancients ate and how they behaved and moved, not copying everything but applying logic and copying what is good for us.

The book that explained to me that there might be a problem with wheat after it didn’t seem logical to me that only some people are sensitive to gluten was “Wheat Belly” by Dr. William David. I listened to it on Audible and it’s also available in Hebrew.

Another book that explains the science behind fat and meat is “The Great Cholesterol Bluff,” through which we understand that animal fat is actually good for us, not plant fat, and this connects to what the ancients used to eat. When there is a crossover between scientific logic and historical observation, then there is a breakthrough.

When I told my cousin from the US about these books, he told me about a good book called “The Paradox of Plants” by a heart surgeon from the US. It was truly a breakthrough. Gendry said that all kinds of roots, leaves, and plant things in general contain all kinds of toxins so that we shouldn’t eat them. Gendry’s mistake was that he said that it was present in a problematic form in some plants, but the truth is that all plants have it. He was really a breakthrough, but the book’s recommendation should have been to avoid plant foods in a blanket manner except for ripe and sour fruits, pickles, and sprouts, which significantly reduce the toxins, one family of which is the lactones.

It was incredibly surprising, but when I researched the toxins, I discovered that he was right. When I removed plants from my diet, the annoying little stomach aches I had completely disappeared. Poof, they were gone. Then there was an amazing connection between science, logic, and a personal experiment on myself. There is a breakthrough in free-range nutrition. After that, I came across a lecture by a really smart doctor from Australia, Paul Mason, who, like me, goes with what is right and not with the flow. He explains in a scientific way what effects plant toxins have on our bodies. His way is different from mine because it is based only on science without much logic and evolution. I combine everything even though I am weak in biological science, but I do know how to recognize smart people like Paul, who excelled at a European university in Australia, and yes, these things are important and say a lot.

In every book I read, a lecture from the internet, usually 70% is true and 30% is false. It requires serious discernment to take from each book what is true, and that’s how I put together Free Nutrition.

Nice check for food

Is it possible to eat the food without cooking, heating, or applying a chemical process to it without it being bitter, sour, or spicy?

If the answer is yes, then it is a “free” food and suitable for humans!

Of course, eating them cooked is better, but this is only to check if the food is suitable for humans. This does not mean not eating the other foods. It is just a tool that clarifies what is suitable for us. Humans began using fire in the last few hundred thousand years compared to several million years of evolution. If a certain food cannot be eaten without cooking or heating, it means that it entered our diet “recently” like bread, plants, and the like.

• All types of meat can be eaten raw – therefore suitable for humans.
• Ripe fruits – no action is required, therefore they are suitable for humans.
• Fish – Fish are edible and therefore suitable for humans.
• Grains – You can’t eat them without cooking or baking. Therefore, they are not suitable for humans.
• Leaves – bitter or sour, therefore not suitable for humans.
• Nuts – usually slightly bitter, therefore not suitable for humans.
• Legumes – hard and bitter without cooking and toxic, therefore not suitable for humans.
• Milk – You can drink milk straight from the goat, so it is suitable for humans. Cow’s milk is also available, but many people are sensitive to it because it is different from the milk they have been drinking for thousands of years.
• Vegetables – most of them are bitter or pungent uncooked, not suitable for humans.