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Deep Nutrition - Why Your Genes need Traditional Food - Catherine Shanahan MD, Luke Shanahan

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Unlock your genetic potential with Deep Nutrition:Why Your Genes Need Traditional Food, the groundbreaking book that unites modern science with traditional wisdom to give you the full story of human health.

Deep Nutrition - Why Your Genes need Traditional Food - Catherine Shanahan MD, Luke Shanahan

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Deep Nutrition 

Dr Shanahan wrote Deep Nutrition to motivate people to make changes. She hopes to inspire you, and she thought it would be most powerful, convincing, and interesting to bring the fullest possible picture of human health into view.

The first half of the book updates the works of men like Weston A Price and Frances Pottenger, who suggest that people living in self-sufficient cultures were able to provide their bodies with up to fifty times the amount of certain nutrients that the RDA currently recommends. This incredible nutrient density provided them with beautiful, strong physiques that together with a resistance to infectious disease, cancer, and many other aging-associated disorders ensured they were built to last.Those who escaped accidents and other natural hazards lived long, healthy lives.

Early chapters integrate the teachings of these brilliant men with new insights from the fields of genetics, biomathematics, sociology, nutrition, and obstetrics–to name a few.

The central theme of the book is that food is information. After establishing that the natural world is the ultimate source of our health, she aims with the central chapter,entitled The Four Pillars of World Cuisine to help readers appreciate that the foods we choose to eat reflect our relationship with nature. She hopes to help health and culinary enthusiasts understand that our current terms for describing food (words like calories, protein, carbs, etc.) only tell part of the story.

We also need to think more like a chef. Chefs consider the source of our food, the effects of time, cooking methods, and other factors that may diminish or enhance the flavour of the original ingredients. When our food is all natural, its flavour is an honest reflection of its value to our bodies.

The last half of the book provides the basic science information to back up some of the more controversial claims. Chapter eight Good Fats and Bad is a must read for anyone worried about cholesterol or heart health because it suggests, and cites literature to support, the idea that nature does not make bad fats and therefore we should return to traditional fats like butter and bacon grease and avoid the refined, novel oils now promoted by institutions like the American Dietetic Association and the government. Chapter nine Sickly Sweet is a must read for anyone with a sweet tooth or a carb addiction because it illustrates how sugar impacts your every cell, and help you identify hidden sources of sugar along with stories from Dr Cate's practice to highlight how high sugar diets can generate unusual symptoms that you may not realize are easily preventable–such as headaches, heart palpitations, and even elevated levels of LDL cholesterol. Chapter ten Beyond Calories discusses how fat cells are ready and waiting for the kind of diet and activities that will signal them to empty out their fat stores and even transform into other types of cells, most notably muscle and bone. And the final chapter Forever Young helps you to optimize your collagen, essential to healthy skin and joints.