These food items may be helpful adjuncts to Perfect Health Diet cooking. We have grouped them as follows:
- Seafood and Seaweed
- Beverages
- Flavorings
- Oils
- Rice, Noodles, & Baking Starches
- Sweeteners
- Specialty Foods
Seafood and Seaweed
Unseasoned seaweed
|
|||
Seasoned seaweed
|
|||
Dried Seaweed
|
|||
Oysters
|
|||
Anchovies
|
Beverages
Green tea
|
Flavorings
Sea salt
|
|||
Fish Sauce
|
Oils
Coconut oil
|
|||
Coconut milk and creamed coconut
|
|||
Macadamia Oil
|
|||
Medium chain triglycerides
|
Rice, Noodles, & Baking Starches
Rice
|
|||
Rice Noodles
|
|||
Rice Stick Noodles
|
|||
Flours and Starches
|
|||
Flours and Starches (cont.)
|
|||
Crackers
|
|||
Crackers (cont)
|
Sweeteners
Honey
|
|||
Sweeteners – Safe Starch Syrups
|
|||
Sweeteners – Powders
|
|||
Low-Carb Sweeteners
|
Thank you for supporting the blog by shopping here!
Want to search for more things? Search Amazon:
via this link:
Hello Paul,
Is it true that the best way to cook eggs is soft-boiling them because that way more lecithin and choline are preserved? Are other methods such as scrambled eggs worse?
Thanks.
No, I don’t believe it matters how you cook them. Boiling them denatures proteins but doesn’t destroy them. The nutrients are still there.
Hello Paul,
Is organic pork liver a good source of copper as well? I bought some because they didn’t have beef this time.
Hi Peter,
No, pork liver has less than one twentieth of the copper of beef or lamb liver. Compare for example
http://nutritiondata.self.com/facts/pork-products/2195/2
http://nutritiondata.self.com/facts/beef-products/3469/2
See also http://perfecthealthdiet.com/2012/02/the-trouble-with-pork-part-3-pathogens/
Best,
-Eric
Dear Paul,
Could you please say whether warming up bone broth before consumption to transform the jello into a liquid reduces the benefits somehow or the effects of collagen? Are we supposed to eat it in the gelatinous form? Thanks.
No, heating does not reduce nutrition. It’s great in a hot soup or stew.
Hello Paul,
According to this research bone broth is not the great source of minerals it was once thought out to be, can you please comment:
https://www.alive.com/health/bone-broth-analysis-reader-research/
Hey Paul,
I’m wanting to try your lunch bowl out – meat, rice, veggies drenched in egg yolk! Salads with meat are getting old! Would you please elaborate on how you prepare the egg yolk on this dish? I just boiled the eggs & peeled the white away & only threw the yolk in there, but I’m sure theres a better way.
Thank you!
Henry
Hello Paul,
Is it a good idea to blend chicken remains (bone, cartilage) into a smoothie and drink for some minerals and collagen? This way one doesn’t have to throw away anything?
Thanks.
Hi Betty, it’s common among animals to eat small bones and cartilage, so yes this could be beneficial/nourishing. Best, Paul
Dear Paul,
Have you heard this theory that if you eat a certain food very often, your body starts to develop IgG and IgE antibodies against it? There has been some evidence that if you eat a lot of avocados they may trigger a positive on a food intolerance test, because the body is producing antibodies against it. What is the evolutionary reason for this mechanism, does it have any value?
Regards.
Hi Stephen,
Immunology is complex. Exposure to higher levels of antigens can increase the risk of developing antibodies, but frequent exposure can also induce tolerance. I wouldn’t avoid eating a food you like because of an assumed change in sensitivity risk.
Best, Paul
Hey Paul,
Do you think it’s possible to meet daily copper needs by storing drinking water in a copper vessel overnight and then drinking the water?
Regards,
Molly
Hi Molly,
The amount of copper you get that way is going to be highly sensitive to the acidity of the water, and hard to control. I would recommend chocolate and nuts if you want to get copper from diet.
Best, Paul
Do you recommend turkey at all, or is there a reason not to eat turkey meat? I like it better than chicken and read The Perfect Health Diet, but did not see any mention of turkey. Also, what cheese would you recommend? An aged cheddar ok? Thank you. Just starting your health plan.
Turkey is fine. Any cheese is fine.
Is turkey really fine though? A run-of-the-mill store-bought turkey is probably fed with soy & other high omega-6 grains. So the meat will directly reflect the feed.
Is it allowed the malted barley molasses,which specify are gluten free?
Thank you.
Yes, although it’s not recommended, it is acceptable.
Hello,
I am having no luck in subscribing to your newsletter. Perhaps you can help? I do not receive the part to activate my subscription. I have checked my spam (I do not have a bulk email section), but nothing there. I appreciate your suggestions. Thank you.
Dear Paul,
Can you please say whether dried fruit and vegetables are just as nutritious as their fresh counterparts? I am mostly interested in dried tomatoes and blueberries (organic, unsweetened, unprocessed). I am also wondering whether blueberries retain their anthocyanin contents and and anti-cancer effects when dried. What are your general thoughts about dried fruits and veggies?
Thanks so much,
Della
Hi Della, it depends on the method of drying and preserving, but generally they should be as nutritious, yes.
Best, Paul
Hi Paul, i have an under active thyroid and my cholesterol is creeping up. I have been put on 50mcg of levothyroxine sodium 6 days a week, nothing for cholesterol yet. What foods should i avoid? Also what foods should i be eating and what supplements would help me?
thank you for your help
Chris
Dear Paul,
I have the following two questions regarding Wakame:
1. If eating daily Wakame 10-20g do we need to boil in water to decrease Iodine and Arsenic contents?
2. Do we need to combine Wakame and other seaweed with goitrogens like soy/broccoli/bok choy (like the Japanese do) to help protect against excessive Iodine? (goitrogens compete with Iodine and might help prevent excessive Iodine intake).
Thanks,
Stella
Dear Paul,
We seem to posses many attributes of herbivores such as carbohydrate degrading enzymes in our mouth, longer guts and the need to chew food and carnivores have none of these features. Does this mean that our bodies are more similar to those of herbivores than those of carnivores?
Thanks
Hi Asania,
Humans are omnivores meant to eat a mix of animal and plant foods. I would not say we are closer to herbivores than carnivores; for example, the ratio of small intestine length to colon length is more similar in humans to carnivores and in gorillas to herbivores.
Best, Paul
Hello Paul,
i was checking your website and i have a question, i know that people that have cancer tend to go to vegetarian diets and cut meet specially red meat and sugars, in your diet there is a lot of meet, organs meet and bones, which is nutritious. Is your diet recommended for people having or have had cancer?
Also one can apply your diet with the supplements, or those are mandatory?
Dear Paul,
Should we avoid beef brain due to fear of Creutzfeldt–Jakob disease?
Thanks,
Paola
Hey Paul,
Can you please share a healthful way to preserve meat without electricity/refrigeration? What is the best ancestral practice for this? Thanks.
Salting or curing meat is the traditional approach. https://en.wikipedia.org/wiki/Salt-cured_meat
Dear Paul,
Is there any truth to the claim that steaming vegetables preserves more nutrients as opposed to boiling or baking them?
Thanks.
Hi John, Generally gentle cooking (steam or water) is safer than high temperature cooking (baking), and boiling can leach nutrients into the water.
Best, Paul
Hi Paul!
Could you please say, what did babies and small children eat during ancestral times when there were no puréed foods? Do you think babies should just follow the PHD in the same way like adults? Thanks.
Hi James,
It was probably some combination of late weaning and mastication of foods by mom before transferring them to the weaning child. See for example https://pubmed.ncbi.nlm.nih.gov/26010245/.
Yes, babies should follow the PHD. We have a recipe for a transitional baby food: http://perfecthealthdiet.com/recipe/phd-baby-food/
Best, Paul
Best, Paul
As a precaution, perhaps it should be clarified that *not* literally in the same way like adults. E.g., children will need less protein and more carbohydrates. And probably fewer vegetables — it seems that children’s palates prefer a much higher ratio of calories to toxins (i.e., their sensitivity to bitterness is higher) , perhaps because their bodies are more calorie-hungry relative to their appetites, and because they are more vulnerable to toxins (although this last aspect may be secondary if we are talking about domesticated vegetables, which have little to do with wild varieties). Vegetables are an excellent way to encourage the child to enjoy different tastes and textures, but promoting choking safety, of course.
Infants may have a different emphasis on nutrients. E.g., Paul said “Generally, children need fewer supplements. There are a few exceptions, for example vitamin K2 is more needed by growing children than adults. However, even that can be provided by fermented foods such as cheese and green leafy vegetables. So a lot depends on the quality of the children’s diet, and selection of supplements to make up for what is missing.”
Interesting also that breast milk is e.g. extremely rich in zinc and pantothenic acid, compared to other foods. As these are essential nutrients, there are only two ways for them to end up in the milk: either the mother ingests them, or the body performs a nutrient triage that either produces a temporary deficiency in the mother (feeding the baby “before the mother”) or uses up her body stores. I wonder how these things affect. But it seems sensible for the mother to favor taking a diet rich in these nutrients during lactation. B vitamins, for example, do not have a large store in our bodies.
Best,
Hector
A correction: I have given too much emphasis in my last paragraph to a minor curiosity. I just read that a lactating woman produces 200 to 400 calories worth of milk during lactation (depending on the month). That is not a huge amount that will greatly increase the specific nutrient needs of the mother. So the increased appetite will suffice if the mother follows a healthy diet. In other words: milk is very rich in nutrients, especially in some nutrients (such as zinc and B5) but the amount of milk the mother produces is not that high, so in absolute terms the increase in nutrients needs is mild enough that the mother does not have to favor another nutritional profile different from her normal diet. Just eat healthy and obey appetite.
Dear Paul,
Recently I’ve developed a chronic cough which manifests 4-5 hours after I’ve eaten something starchy like potatoes or bananas. I don’t think it’s GERD as I don’t feel acid buildup. When I don’t eat starchy foods the cough goes away or is minimal. Have you ever come across something like this in your research? Thank you.
Hi Joy,
Probably what you are describing is due to bacterial metabolism of resistant starch in the distal ileum. The cause is typically a dysfunction of the ileocecal valve which allows bacteria from the large intestine to migrate back into the distal ileum.
Anything that improves gut motility or immunity will help. Particular points of standard PHD advice that might be helpful include circadian rhythm entrainment, and nutrients such as vitamins A (liver), vitamin D (sunshine), choline (egg yolks), glycine (soup stocks from connective tissue), and taurine (scallops mussels or other bivalves), which can be obtained from food as indicated or supplemented.
Another possibility is that musculoskeletal issues could be at the root of the problem. Insufficient strength or flexibility in the right hip would be the leading suspect, because that joint is responsible for most of the movement in that area of the body. A lack of strength or flexibility can overwhelm the nervous system’s ability to properly coordinate the action of nearby muscles — including not just skeletal muscles but also the musculature of the ileocecal valve.
Best,
-Eric
Hi Eric. Super interesting and revealing. Thank you for sharing these things.
What is the mechanism that produces the cough? Is it a reflex response of the immune system?
Super interesting and revealing. Thank you for sharing these things.
What is the mechanism that produces the cough? Is it a reflex response of the immune system?