Sign up FAST! Login

Eggs and red meat have both been on the nutritional hit list – but now is it time for a complete rethink?

Eggs and red meat have both been on the nutritional hit list – but after a major study last week dismissed a link between fats and heart disease, is it time for a complete rethink?

cows chickens



We were once told to eat no more than two a week. Now eggs look like the most all-round nutritious food you can eat, so there's no need to limit them.


The first generation margarine-type spreads turned out to be heart-stoppers, which makes it hard to trust anything the marge industry says. You're safer with good old butter.

Red meat

Processed red meat that's stiff with additives is to be avoided, but meat from free-range, grass-fed cattle is a rich source of conjugated linoleic acid, which reduces our risk of cancer, obesity, and diabetes.


Processed foods are loaded with the stuff to make them palatable but there's no evidence that salt added in judicious amounts in home cooking is a health problem.


Sugar and sweeteners in all forms are best reduced/avoided. Accustom your palate to a less sweet taste.

Stashed in: #health, Awesome, life, food, Eggs!, Meat!, Nutrition, Inflammation

To save this post, select a stash from drop-down menu or type in a new one:

Once again the rule of thumb is to avoid processed foods and eat real food.

Any suggestions on how to accustom the palate to a less sweet taste?

Yes, the best and most complete way is to Fast.  

If you fast (which means only drinking pure water) for about 7 to 9 days your palate completely regenerates its taste buds, restoring your natal sensitivity to flavor intensities.  Which means most all foods you eat after breaking your fast will taste sweet, because they naturally are...just at more subtle levels our despoiled palates can't register anymore.  For example, from my own experience and that of my fasting clients:

Romaine lettuce tasted like ice cream, a grape was just too sweet to handle, it's nearly impossible to tolerate eating seasoned or processed foods anymore and etc.

The longest I've fasted has been 28 days. I fast seasonally for ~10 days twice a year and perhaps one day a week and/or intermittent fasting throughout the year as a hygienic practice. It's produced only substantially great outcomes for myself over the past 15 years and all others I've worked have shared the same net positive experiences.

However, fasting is not for everyone and I don't tout it as a panacea for two reasons: 

1. the hardest part about fasting is not going without food for days, it's breaking the fast successfully and then staying disciplined on the reduced intake of a recovery diet until normalizing on your maintenance diet, which will depend upon your lifestyle and location.  

2. we live in a loud, harsh and overly stimulating world and not everyone is prepared to become more sensitive to it.  I recommend keeping your veils on until you're willing to drop old habits and leave narrow minded friends and family behind, because you will...without a doubt. Your life can change completely because you'll want different things you never even knew existed before, or you won't be ready and it will be too much to handle and you'll resent the experience by attempting it halfway.

Without hyperbole: it's the Red or the Blue pill, Neo...

There are many more gentle and longer paths that can get you to the same results, but those are less interesting to me.

Perhaps less complete and less interesting, but a method that I found pretty useful:


I've pretty much ridden the roller coaster of recommended foods - from sunflower margarine to brown bread etc. I've always been good with fresh foods and pretty much gave up processed foods, but carbs in the form of sugar and starch always seemed okay. And I have a pretty sweet tooth - so cakes, desserts and chocolate, all very much part of my diet. However, I have ridiculously high cholesterol levels (whatever that means) and am on statin medication for them.

What clicked into place for me was reading about Inflammation and Heart Disease and their links to Sugar and Wheat. I read the Inflammation Syndrome ( and started to look into the Paleo diet ( and it started to make more sense that perhaps sugar and wheat-based starch was not so good. Right now, there is a lot of material published on how Inflammation is not great either:

arterial inflammation

So now, when I am tempted by a donut or even a sandwich, I think again and figure out what it's going to do to me in the long run. And the temptation is reduced. I still have the occasional slice of cake or piece of chocolate - but if I need something sweet, a date or dried fig or banana does the trick. 

That Raw Vegan Cheesecake... also does the trick: - but does have agave syrup in it which might as well be sugar.

Raw Cashew Dreamcake | My New Roots

Very cool, Gammy.  Check out Dr. Michael Eades, he's done some great science and direct research on this area of nutrition.  He also makes some fine points about statins... (as in, "Eeeek! don't do them!").

One data point: my cholesterol has been 350+ for over a decade and I'm 52.  No arterial plaque yet, and my doctor rethought his own assumptions after testing me repeatedly and trying to force me on statins.  I refused.  And I feel great and am still playing soccer in the mens open Division 1 here in Austin with the frisky 20+ somethings.  And I don't even train for it, just practice with the team during the week... of course, in addition to periodic fasting I ate omnivore raw for a decade and still eat mostly raw when not 100%.

Like I said, I'm just one data point... and I encourage all to explore and do, then choose whatever works best wherever you are.

Thank you both for your perspective. I frankly find all of this fascinating so I will keep learning more.

You May Also Like: