Palaeolithic Foods

I’m sure this is not the first time you’ll read that too much sugar is not good for you. The list of sugar ‘achievements’ is long and well documented – it’s linked to overeating, hypoglycaemia, obesity, diabetes, digestive problems, and the development of multiple cancers. But sweeteners aren’t all bad. The nutritional value of sweeteners depends on how they’re made, where they’re used and how our body processes them. Here is a breakdown of sugars and sweeteners that should be avoided (that includes drinks and foods containing them).
White table sugar, icing sugar, high-fructose corn syrup, corn syrup, brown-rice malt syrup, malt syrup, beet sugar, barley malt, golden syrup, caramel, carob syrup, Demerara sugar, dextrose, fructose, grape sugar, maltose, maltodextrin, sorghum syrup, yellow sugar, xylitol, light brown sugar, agave and agave nectar (90 per cent fructose and only 10 per cent glucose). Plus such artificial sugars as aspartame (sold as NutraSweet or Equal), saccharin (Sweet n Low), sucralose (Splenda), acesulfame-K (Sunette or
Sweet One) and sorbitol.
Together with high-fructose corn syrup and soy meat substitutes, the industrial revolution was responsible for the mass production of highly processed (polyunsaturated) vegetable and seed oils, such as soybean, canola and corn oil. While naturally occurring, minimally processed fats and oils (such as olive oil and butter) are a healthy source of energy and nutrients, highly processed seed oils contain high levels of omega-6 fatty acids, which
– when consumed in excess – have detrimental health effects. Problem is
– these oils are present in nearly everything we eat nowadays. Grain-fed livestock, where a lot of meat produce comes from, is also high in omega-6.
A diet high in omega-6 is associated with an increase in inflammatory diseases such as cardiovascular disease, type 2 diabetes, rheumatoid arthritis, asthma and cancer to...