The Inflammation-Reducing, Immune-Fortifying Secret of All Long-Living Cultures (This 3-Step Process Can Reduce Chronic Pain and Heal Your Gut in Less Than 24 Hours)
There are 5 traits that ALL traditional cultures have in common:
1) Zero processed foods.
2) Moderate-to-High amounts of Natural Fat.
3) Adequate amounts of Natural Protein.
4) Locally Grown Carbohydrates, prepared in a specific manner.
5) Lacto-Fermented Foods
Points 4+5 are crucial to improving various markers of health, but mainstream wisdom
conveniently forgets to mention them:
1. Time-tested food preparation techniques (specifically, carbohydrate-preparation
2. Consuming fruits, vegetables, and other foods preserved via lacto-fermentation
a. Think pickles, sauerkraut, kimchi, etc.
You see, traditional cultures knew something about carbs that most of us DON'T.
And there's a good chance it's destroying our internal health, even for those of us who think we eat "healthy".
Let me start with a quick example.
What is one thing that all humans and other animals have in common?
---> Some sort of defense mechanism.
I don't know about you, but if someone tries to attack me, I WILL fight back. I'll punch, kick and head butt my way out if I have to.
What about an animal in the wild? Will it just stand there and let itself be killed? I think not.
It will also claw, run, bite, kick and more in an attempt to escape its predator.
What about plants and grains?
Yep, you guessed it. Just like humans and animals, plants and grains have a defense mechanism too.
We've previously discussed this, but it's true. Plants and grains have "built-in attacks" for anyone that tries to eat them!
Unfortunately, though, very few people realize this...and off they go recommending high
quantities of grains, beans, and other plant foods.
Besides the insulin resistance caused by this, we then have to deal with the issue of being "attacked" by the grains.
The defense mechanisms in this case are *anti-nutrients* such as:
- Various lectins
- Phytic acid.
These anti-nutrients *latch on* to glucosamine (naturally occurring sugar) that is found around our cell membranes. Once the toxins *catch on*, they penetrate the cell membranes that are part of our connective tissue, intestinal linings, cartilage, and more.
This opens the door up for toxins to spread all over the body. In the process, this breaks down healthy tissue, ramps up inflammation, and causes a harmful autoimmune response.
Even worse, this can manifest itself with the appearance or worsening of severe health issues, such as:
- Chronic Pain and Joint/Muscle Disorders
- Systemic Inflammation
- Inadequate Absorption of Vitamins and Minerals
- Poor Intestinal Health
- Heartburn and GI Tract Issues
- Gas and Bloating
- Crohn's Disease, Irritable Bowel Syndrome, and a myriad of other illnesses
It's not a pretty sight.
Thankfully, there are ways we can prevent this outcome.
----> Now about those traditional cultures again:
They *knew* about the anti-nutrients in grains and plant foods.
Which is why over the centuries of testing and tweaking, they determined the BEST preparation techniques for these foods.
And this is what really amazes me...
Because these days, you sometimes hear "oh just eat some beans or wheat. They're low fat and so good for you...and people have been doing it for thousands of years and they live so long!".
EXCEPT, the people eating these foods always used "special" prep techniques. Even my own mother, a woman who grew up with traditional cuisine in India, always soaks and sprouts beans/lentils before cooking. I used to think she was crazy, since sprouts make it look like there's some foreign creature growing out of the beans, but now I know she was holding a bit of "secret wisdom" in all the cooking she does.
And as a result, it doesn't surprise me that people eating traditional Indian cuisine (not the modern, processed junk that has made Indians obese in recent years) continue to live happy, healthy, long lives without the aid of dangerous drugs and procedures.
But anyway, let's get back on track.
Did you know that, when done correctly, these prep techniques can virtually eliminate the antinutrients in the grains/plants, meaning we can actually enjoy them without harming our insides?
But what are these techniques? And why do they work so well?
For starters, carbohydrate preparation has to do with soaking, sprouting, and fermenting the foods before cooking.
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