Reduce my intake of
nuts and seeds -- and when I do indulge, I'm going to reach for macadamia nuts and hazelnuts over all others.
THE REASON:
Of course, some nuts have very low PUFA content (only 2% of the fats in mac nuts are PUFAs, for example), and in the end, they're a net nutritional plus. Others, though, are pretty damned high in PUFAs. (For instance, 72% of the fats in walnuts are pro-inflammatory PUFAs.) So going forward, I'm going to be a more discriminating nut eater -- and favor mac nuts in particular, which
studies suggest offer a host of other health benefits as well.
Yes, there's
some debate over this stuff (isn't there always?), but even beyond the whole systemic inflammation argument, I've found that it's just way too easy for me to mindlessly binge on nuts. Nuts are super dense in calories. (
Just one cup of macadamia nuts, for example, contain almost 1,000 calories.) I'm not a calorie counter at all, but I'm addicted to nuts. If left unchecked, my nut consumption would grow to the point that weight maintenance would surely become an issue. And while nuts are certainly "Paleo" (excepting
those "nuts" that aren't actually nuts at all, like peanuts) 'cause cavepeople could eat 'em, that doesn't mean they're the optimal source of dietary fat for modern humans. I think I'm going to try to mindlessly binge on eggs and avocados instead.
THE TWEAK:
Cut the cheese. (HAR HAR! I meant cutting it from my diet.)
THE REASON:
I've already cut most dairy out of my diet, save pastured butter/ghee, the cheese on my burgers/in my salads, and a little Greek yogurt when it's cooked in a few of
the dishes that M makes. But after listening to the Whole9 folks lay out
their case against dairy, I'm considering eliminating cheese from my diet entirely. In particular, cheeses have an acidifying effect on the body, and an "acid-producing diet promotes bone de-mineralization (i.e. osteopenia and osteoporosis), and also contributes to the following maladies and illnesses: kidney stones, age-related muscle wasting, hypertension, stroke and asthma." Yeesh.
THE TWEAK:
Eat something starchy/carby immediately post-workout.
THE REASON:
I'm still doing the
intermittent fasting gig (and am
enjoying its benefits), so this will require some re-jiggering of
my early-morning fasted training routine.
It won't hurt me if I fail to refuel my muscles with some carbs and protein after a long, intense metcon. But the body's uptake of nutrients is most efficient in the half-hour after intense exercise. During this short window, our muscles are particularly insulin-sensitive, so we take advantage of a mechanism called “non-insulin mediated glucose transport” to shove some nutritious carbs into our systems. Protein can also help with refilling our glycogen stores and decreasing the inflammation caused by intense exercise. In other words,
we recover faster.
So I'm now considering downing some sweet potato, beets, parsnips, chestnuts or winter squash after hard WODs.
(But I'm also considering staying the course and not eating anything, per my current practice and Mat Lalonde's words of wisdom.) [UPDATE: See notes by
The Lazy Caveman and
The Nutty Kitchen below -- I am now officially off the fence!]
By the way, the Whole9 warns against eating fat or fruit as part of the post-workout meal -- fat'll slow down the body's ability to replenish your muscle glycogen, and the fructose in fruit will prioritize the replenishment of your liver glycogen -- not your muscle glycogen.
THE TWEAK:
Try to get over my aversion to olives, because they're awesome sources of fat (assuming no preservatives or other additives are in the mix).
THE REASON:
The best monounsaturated fats recommended by the Whole9 are avocados, avocado oil, hazelnuts, macadamia nuts, olives and olive oil. I already eat copious amounts of everything on the list except olives. And I am nothing if not a completist.
THE TWEAK:
Seriously cut back on fruit, and stop drinking juice altogether.
THE REASON:
Honestly, I stopped drinking juice eons ago, and I don't go crazy with fruit. I just stuck this one in here just for those of you who still haven't gotten the memo that eating fruit is fine -- but in moderation. (We're talking one to two servings a day.) I get the feeling there are those of you out there who think that going Paleo is a license to go to town on smoothies, juice, and berries in everything. If you're out there, here's why you should watch your fruit intake:
Fruit is not as nutritionally dense as most vegetables. The top ten vegetables on the
ANDI (Aggregate Nutrient Density Index) scale range from kale (score: 1000 -- perfect!) to arugula (559). But the most nutrient-dense fruit -- strawberries -- gets a score of just 212.
THE TWEAK:
Never cook with olive oil again.
THE REASON:
"Never" is probably too strong a word. And I should have qualified that statement further by saying "high-heat cooking." Still:
From what we learned yesterday, olive oil -- while mostly comprised of good monounsaturated fat -- still contains proportionally greater amounts of unstable PUFAs than other cooking fats that are available to us (like coconut oil, ghee, etc.)
PUFAs happen to have a low smoke point (the temperature at which the fat begins to smoke and break down chemically). And they're also the most susceptible to oxidation. And oxidation is bad news.
As
Inhuman Experiment put it:
What about olive oil then? Even though everyone seems to love olive oil in general, there's something of a debate going on over whether it should be used for cooking purposes. My opinion is that ... it's not the worst choice but it's not the best either. The smoking point of extra virgin olive oil seems to vary from 160 to 190 °C, depending on the free fatty acid content. Virgin olive oil, however, has some properties that make it more heat-tolerant than most other oils...
So which oils should you use for cooking? For sautéing and cooking at light to medium temperatures, my choice would be the ones on the left of the graph: coconut oil, ghee, butter, palm oil, and lard. If you stay below 170 °C, you're in pretty safe waters in terms of oxidation regardless of which one of them you choose. Virgin olive oil seems like a viable choice, too; just make sure the particular olive oil you're using it doesn't start smoking.
But why even bother cooking with olive oil when I can just use the humongous vats of coconut oil and ghee in my pantry for all my cooking needs? I'll just save the EVOO for non-heated applications (e.g., in dressings, etc.)
THE TWEAK:
Break open the vat of duck fat we have sitting in the freezer.
THE REASON:
Note that I didn't say I was going to cook exclusively with duck fat, or that duck fat is superior to all other forms of cooking fats. I just said I was going to break it out.
Still, duck fat (along with beef tallow and goat fat) is -- according to Whole9 -- preferable to cooking with lard. Why? Because lard (and all pork products) generally come from pigs that eat at least
some shitty stuff. There's no such thing as a "grass-fed" pig, because pigs aren't ruminants like cows. They're natural omnivores like you and me. So even pastured pigs who are given freedom to root around and eat whatever they can find in the wild nonetheless are provided with supplemental food -- often in the form of cheap grains and corn. (One exception: The pastured pigs at
Full of Life Farm, from which we just bought half a pig.)
Besides, duck fat tastes good.
