My go to for health and nutrition is Dr Axe. Do yourself a favour and get your hands on a book called East Dirt by Dr. Josh Axe
While it’s true that people have been baking and cooking with wheat for centuries, today’s wheat does not resemble the wheat of our ancestors. For the last fifty years, modern wheat had been hybridized, crossbred with other grains and species to increase yields, and sprayed with massive amounts of chemical fertilizers and pesticides. (The USDA Pesticide Data Program found traces of sixteen pesticides on wheat flour during a 2004 study) There’s been another cost to this hybridization process: fewer nutrients, more weight-producing carbohydrates, and more gluten, phytic acid, and amylopectin.
IN forest areas, mycelia – the part of the mushroom that grows below the ground rather than the fruiting body on top – have been shown to detoxify the earth by breaking down plant and animal debris and turning that material into rich topsoil. Many are unaware that the most beneficial part of the mushroom is the mycelia.
Turkey tail mushroom:
Paul Stamet, am internationally respected expert on mushrooms, claims turkey tail mushrooms can “heal the world” because of their power to both cleanse the soil of heavy metals and toxins and help humans’ inner soil. According to Stamets, mushroom mycelia break down and detoxify the body of heavy metals, such as lead and mercury, and remove industrial toxins from the soil, including pesticides and chlorine.
For a long time in our culture, meat on the bone was seen as the lowest cut – the bones were just part of the carcass, to be discarded with the rest of the offal. But what we are learning now is that these previously cast off “dirtier” parts – bones and surrounding ligaments and cartilage – may actually be among the most nourishing, nutrient-rich parts of the animal. Bone broth or stock was a way our ancestors made use of every part of the animal.
Eat local/ Eat Organic:
In many European countries, fresh foods are the norm, not the exception. Many have banned genetically modified crops from their food supply altogether. Their default id fresh produce from a local farm, covered in life-giving soil- based organisms, and bursting with vibrant antioxidants and flavor.
In contrast, when we purchase our foods from a conventional grocery store, we are likely eating produce or animal products shipped in from thousands of miles away, teeming with toxic levels of hormones, antibiotics, and pesticides that have become the norm in America’s modern industrial agriculture. Because our food supply is organised around a profit motive rather than a public health perspective, every change has led us further and further from the dirt, and deeper and deeper into a toxic swamp.
More to follow…….