Paleo Diet Recipes: True Paleo or Not? Podcast: Play in new window. Loren Cordain: I’m Loren Cordain, founder of the Paleo Movement. Shelley Schlender: And I’m Shelley Schlender. This is the Paleo Diet Podcast for March 2. Complete paleo diet food list on the Internet, avaliable in PDF. Find out which food is on paleo diet food list.Loren Cordain, here are some absolutely gorgeous recipes. Dr. Loren Cordain: Yes. Shelley Schlender: In a magazine that has to do with Paleo eating and a lot of these I think are testaments to how delicious Paleo food can be and I think that you would say that they look very Paleo to you. Would you say these ingredients are good? Dr. Loren Cordain: Yeah, let me just take a quick look here. You’re right, it’s just phenomenal how Paleo has gone from a little closet operation to mainstream. Shelley, you’ve been fortunate to have been in the middle of this from the get- go because you were interviewing me before anyone knew about Paleo. I thought that was pretty cool. Yeah, let’s take a look here. Well, I see a couple ingredients here that I wouldn’t necessarily agree with. Shelley Schlender: Okay, let’s start with the ingredients that you do agree with on this recipe. Dr. Loren Cordain: Well, I think I don’t know, there’s like three, six, twelve, it’s probably easier to say there’s probably twelve or thirteen ingredients here. You have probably come across many situations and Modern day diet recipes that call for Loren Cordain reviews a few of the Paleo diet recipes widely available and discusses which ingredients are true Paleo and which are more primal. Paleo Diet for Beginners. Eating specific to the Paleo diet is pretty simple. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need. When you decided to go on the paleo diet, did you think you were saying goodbye to samosas forever? Shelley Schlender: First of all, it’s a skirt steak recipe. You actually think skirt steak and meats are a good food for Paleo eating. One thing that occurs to me is that they don’t have antinutrients in them . Loren Cordain: Yeah. Shelley Schlender. Now, how come meat doesn’t have antinutrients in it? Dr. Loren Cordain: Well, because the evolutionary strategy that meats took, animals for the most part, was to run away from the predator or to fight the predator rather than to poison the predator. Animals had really no evolution through natural selection really didn’t do that. There’s a couple of examples, like marine animals and animals that can’t move, there’s a few. Some of those have antinutrients, but for the most part, animals can move away from predators. The flesh, meat and the fat in an animal doesn’t have the kind of antinutrients that a grain or a bean has because animals, their resources moved with them and that was their protection or they could fight. Is that one reason why Paleo dies, when they have meat, meat tends to be fairly safe for people to eat. Dr. Loren Cordain: Indeed it does. There’s one huge exception to that rule and can you think of that Shelley? What animal product do we eat on a regular basis that can’t move? Shelley Schlender: I am stumped. Dr. Loren Cordain: How about an egg, a bird egg? Once a bird lays an egg in a nest, it really doesn’t move and it can’t escape predators can it? Shelley Schlender: Does an egg have antinutrients in it? Dr. Loren Cordain: Indeed. Shelley Schlender: Interesting, because there’s a lot of allergies to eggs. Dr. Loren Cordain: Indeed. Shelley Schlender: We’ll get to that one but this is an example of a food that people can eat in terms of skirt steak and it has olive oil I think . Loren Cordain: Yeah, it’s got skirt steak and then the next ingredient I don’t agree with. The next one is probably okay, it’s called freshly ground black pepper. Shelley Schlender: You’re not so keen about sea salt unless it’s a little sprinkle because there are concerns you have about too much salt. Dr. Loren Cordain: Yeah, once again, it’s a concentration gradient driven phenomena. Shelley Schlender: You would modify this recipe yourself and maybe just use a very light touch of salt and let your taste buds get used to having less salt? Dr. Loren Cordain: I think that many people are addicted to salt and one of the factors that became apparent to me when I first started doing Paleo 2. To add salt back into fresh, living wonderful food like this, there’s no necessity and really what it is, kind of stringing on with the addiction that you’ve had beforehand because it’s impossible to get this kind of concentration of salts in these real foods. For you, you would keep the skirt steak in here, you would not use the salt, you’d have some black pepper freshly ground. Dr. Loren Cordain: Yes. Shelley Schlender: How about the baby arugula that’s in this recipe to make the sauce? Dr. Loren Cordain: That’s fine. There’s very few plant or animal foods that you should avoid in Paleo. Shelley Schlender: Meaning that if it’s a leafy green vegetable, it’s pretty darn safe to be eating it. It’s a wonderful food. Dr. Loren Cordain: That’s right. There’s a couple of exceptions here and one would be alfalfa sprouts, I would stay as far away from those as I possibly could. Shelley Schlender: What’s wrong with alfalfa sprouts? They’re awfully crispy. Dr. Loren Cordain: They’re awfully crispy and awfully green aren’t they? But alfalfa sprouts are actually legumes. They contain an amino acid that has been shown in the past 3. Lupus- like symptoms in primates and in rats and even in humans. They’re actually incredibly concentrated sources of saponins. Alfalfa sprouts we think about as green, leafy vegetables but really they’re legumes. They high sources of saponins and they’re high sources of a specific weirdo amino acid that seems to promote Lupus- like symptoms in all experimental animals and in humans. Shelley Schlender: You’d be better off maybe with broccoli sprouts or sunflower sprouts? Dr. Loren Cordain: I don’t know, broccoli is, even though you’re right, it may be in the strictest sense a sprout, we think about it as a vegetable only. Broccoli is related to cabbage and so broccoli didn’t exist 3. Cruciferous vegetables generally are not a problem. This recipe doesn’t really have sprouts but it has mint in it, this recipe, and that’s another leafy green. Dr. Loren Cordain: Yep. Shelley Schlender: How about yellow onion? Dr. Loren Cordain: Perfect, good. Shelley Schlender: Good. How about pumpkin seeds to make it be more of a pesto? Dr. Loren Cordain: No problem. Shelley Schlender: Okay. Then how about olive oil? Dr. Loren Cordain: Hey, that’s one of the best oils you can consume. Shelley Schlender: Hey look what’s up next, here’s some cider vinegar. Dr. Loren Cordain: Yeah, I don’t really have a whole lot of problem with vinegar. In the body, vinegar is treated as an acid and one of the problems with the western diet is it tends to produce a net metabolic acidosis. Vinegar is acetic acid, but the way it’s treated in the body in vivo particularly, we don’t drink a quart of vinegar, we sprinkle it on, use it moderately. In a salad like this, it has absolutely no adverse health effects. Shelley Schlender: This recipe has two tablespoons of honey. Dr. Loren Cordain: I think that’s not a good idea to get into. Again, as you mentioned with small amounts of sea salt, tiny little sprinkling probably not a problem but the problem is that I think it kind of engenders the notion that sea salt is basically okay, you can use it as much as you want so get your salt shaker on your table and salt everything down as much as you want. No, that’s not the case. A little bit probably won’t hurt you. Same thing is true with honey. Little bit of honey in a recipe where it is minor and it’s served with meat and food and what have you probably isn’t going to be a problem. But the notion that honey is okay as a sweetener is absolutely wrong, it’s ill founded. Honey is a mixture of glucose and fructose. The mixture is about the same as what we find in high fructose corn syrup. High fructose corn syrup is about 4. Loren Cordain: I don’t completely agree with that. Fructose tends to be metabolized differently than glucose and fructose seems to be a fairly nasty substance when we get it in excessive quantities. Glucose our body seems to be able to handle much better. Glucose is the universal sugar that we have in our own blood stream and it’s how we regular carbohydrate throughout our bodies. The metabolic effects of glucose in the liver are much different than fructose. Fructose bypasses a step called phosphofructokinase step. Fructose is a component of almost all processed foods and we really need to stay away from it. Except in fruits where the naturally occurring fructose in fruits tends to be mixed with glucose and some other sugars and a lot of fiber and a lot of citric acid and vitamins and minerals and other compounds that are healthy. Shelley Schlender: In other words, with that recipe that’s called a Paleo recipe, you would make some minor modifications but you’d eat that? Dr. Loren Cordain: I would and as I mentioned, a tiny amount of salt or a tiny amount of sugar probably isn’t going to matter but the notion that sea salt and honey are part of contemporary Paleo diets and you can eat them in as much unlimited quantity, that’s the point we need to get across. Shelley Schlender: These look delicious don’t they? Loren Cordain: They do. They absolutely look delicious and I think that that’s one of the misconceptions with Paleo is that you’re going to eat a big slab of red meat and that’s what you’ll do. No, Paleo’s all about salads and veggies and fruits and different combinations of all of these and not only do they just look tasty is that the presentations are wonderful on these and the photographs and it’s just amazing. Anybody thinks this is a monotonous or boring diet, chard and spinach salad with roasted beets, wow, how healthy is that. This is really the emphasis here and we need for people to think that this isn’t just about eating meat and bacon, it’s about eating fresh fruits and vegetables and putting them together. These are incredible artists and chefs and food people that think these things up. When you first knew me in my wildest dreams, never did I think we would see hundreds, thousands of books doing this and kind of following the example. They all tend to use a little bit of sea salt and honey which I think we just need to let people know that you need to be very careful with that. Shelley Schlender: Loren Cordain, what is this part of the Paleo movement called primal and what do you think of the primal Paleo movement?
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