20
Feb
2013
Bonus 16: Paul Jaminet – Perfect Health Diet
This week I had the pleasure of chatting with researcher and author Paul Jaminet. Paul wrote the excellent book Perfect Health Diet and is a super scientifically-minded guy with no agenda other than helping people to be healthier. I deeply enjoyed his book, and I hope you will enjoy our chat!
Jonathan Bailor
http://www.facebook.com/TheSmarterScienceOfSlim
http://twitter.com/#!/jonathanbailor
The Slim Is Simple.org Non-Profit Nutrition Education Effort
When Paul talked about white rice being a toxin-free way to get glucose, I’m wondering how he looks past the arsenic exposure issue. Would’ve liked to hear him address that point. I also think that his “safe starch” recommendations don’t adequately take into account how addictive these foods are to many people with damaged metabolisms. I’ve been following a lower-carb, natural foods, paleo-like diet for 10 years, and have largely healed my metabolic issues and maintained a healthy weight during that time, but when I see white rice at a Chinese restaurant it calls to me like a Siren song, even to this day. I think for many people who aren’t Crossfit athletes and still have hormonal and metabolic imbalances, “safe starches” are playing with fire.
brown rice has the high levels of arsenic.
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Paul’s talked about the arsenic issue on his blog. It’s a problem w/ rice from the Southern part of the U.S. Rice from the west doesn’t have that problem. The PHD is relatively low carb, only advocating 1 lb. of safe starches a day.
He’s also talked about how people with food addictions and cravings are lacking micronutrients.
http://perfecthealthdiet.com/the-diet/
From the link above …
We recommend:
•About 3 pounds [1.4 kg] of plant foods per day, including:◦About 1 pound [0.45 kg] of safe starches, such as white rice, potatoes, sweet potatoes, and taro;
◦About 1 pound [0.45 kg] of sugary in-ground vegetables (such as beets or carrots), fruits, and berries;
◦Low-calorie vegetables to taste, including fermented vegetables and green leafy vegetables.
•One-half to one pound [0.25 to 0.5 kg] per day of meat or fish, which should include organ meats, and should be drawn primarily from:◦ruminants (beef, lamb, goat);
◦birds (especially duck and wild or naturally raised birds);
◦Shellfish and freshwater and marine fish.
•Low omega-6 fats and oils from animal or tropical plant sources, to taste. Good sources include:◦butter, sour cream, beef tallow, duck fat;
◦coconut milk or oil
◦palm oil, palm kernel oil, olive oil, avocado oil, macadamia nut butter, almond butter, cashew butter
•Acids to taste, especially citric acid (lemon juice, lime juice, orange juice, grapefruit juice), lactic acid from fermented or pickled vegetables, vinegars, tannic acids from wine, and tomatoes.
•Broths or stocks made from animal bones and joints.
•Snacks or desserts from our pleasure foods: fruits and berries, nuts, alcohol, chocolate, cream, and fructose-free sweeteners like dextrose or rice syrup.