Did you know that meats, eggs and “good” fats are the easiest foods for our bodies to digest compared to any carbohydrates (any foods not classified as protein or fat)?
They require very little of the body’s resources in order to digest them, while carb digestion needs many enzymes, which puts a burden on the pancreas, and they also require more of the body’s resources in order to digest them and maintain blood sugar levels. You can fulfill all of your body’s glucose/sugar requirements very easily by consuming only meats, eggs and good fats. That is because 58% of protein and 10% of fat changes into glucose inside the body, which can be used as needed. Many modern foods, such as processed milk products, bread, pasta, etc. are extremely difficult to digest, but “traditional preparation methods” made food easy to digest and helped the utilization of nutrients. They include: • Preparation of grains by soaking and sour leavening to neutralize difficult-to-digest components and nutrient blockers. • Long soaking and cooking, or even fermentation, of legumes (beans and peas from pods). • Fermentation of many types of tubers vegetables, such as cassava (tapio
Meats, eggs and “good” fats require very little of the body’s resources in order to digest them, while carb digestion needs many enzymes, which puts a burden on the pancreas. They also require more of the body’s resources and energy in order to digest them and maintain blood sugar levels. You can fulfill all of your body’s glucose/sugar requirements very easily by consuming only meats, eggs, and good fats. That is because 58% of protein and 10% of fat changes into glucose inside the body, which can be used as needed. Many modern foods, such as processed milk products, bread, pasta, etc. are extremely difficult to digest, but “traditional preparation methods” made food easy to digest and helped the utilization of nutrients. They include: • Preparation of grains by soaking and sour leavening to neutralize difficult-to-digest components and nutrient blockers. • Soaking nuts to remove irritants and toxins. • Long soaking and cooking, or even fermentation, of legumes (beans and peas from po
