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FREE MINI-BOOK REPORT:
Exploring Our Urgent Need…
For an Eco-Sustainable Eating Model
By Candia Lea Cole
(Founder of Eco-Learning Legacies)
“Human beings and the natural world are on a collision course.
Human
activities inflict harsh and often irreversible damage on the
environment and
on critical resources. If not checked, many of our current
practices put at
serious risk the future that we wish for human society and the
plant and animal
kingdoms, and may so alter the living world that it will be
unable to sustain life
in the manner that we know. Fundamental changes are urgent if we
are to
avoid the collision our present course will bring about.” -1,700
of the world's
leading scientists, including the majority of Nobel laureates in
the sciences,
issued this appeal in November 1992.
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Copyright © 2013 Eco-Learning Legacies
For information on eco-intelligent eating, that expands upon the
content in this
booklet, please visit www.eco-mentor.com and
www.ecointelligenteating.com
Please Note: To use the eating models featured in this booklet,
please contact the
organizations that are responsible for producing them.
http://www.eco-mentor.com/http://www.ecointelligenteating.com/
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Table of Contents
CAN WE HEAL THE HEALTH CHALLENGES IMPACTING OUR PERSONAL
&
PLANETARY ECOLOGY WITH AN ECO-SUSTAINABLE EATING MODEL?
…………….4
USDA FOOD/EATING MODELS………………………………………………………………5
SUMMARY OF USDA FOOD/EATING MODEL
................................................................................
5
HARVARD'S HEALTHY EATING PYRAMID
.......................................................................................
8
SUMMARY OF HARVARD'S HEALTHY EATING
PYRAMID……………………………......9
CULTURAL FOOD PYRAMID EATING MODELS
...........................................................................
11
SUMMARY OF CULTURAL FOOD PYRAMID EATING MODELS
............................................. 11
Mediterranean Diet Pyramid-
................................................................................................................
13
Asian Diet Pyramid-
................................................................................................................................
13
Latin American Diet Pyramid-
..............................................................................................................
14
Vegetarian Diet Pyramid-
.......................................................................................................................
14
THE ECO-INTELLIGENT EATING MODEL
....................................................................................
15
SUMMARY OF ECO-INTELLIGENT EATING MODEL
................................................................
16
The Eco-Intelligent Eating Model is a Circle vs. a Pyramid and
it Represents a Worldview Rooted in
Wholeness and Balance…………………………………………………………………………..17
Eating for Ecological Well-Being
Means…………………………………………………………..18
The Eco-Intelligent Eating Model Shares a Philosophy for Eating
That Makes a Distinction between
Eating in an Eco-‘Intelligent’ Way, vs. an Eco-‘Negligent’ Way
..............................................................
21
The Eco-Intelligent Eating Model Doesn't Give Specific Amounts
of Foods to Consume………..22
The Eco-Intelligent Eating Model Allows for Different Styles of
Eating and Different Food
Choices… 22
Is the Eco-Intelligent Eating Model Designed to Replace the
Other Eating Models? ......................... 23
Candia Has Written a Curriculum to Go with the Eco-Intelligent
Eating Model, Titled: Farming &
Eating the Eco-Intelligent Way: Integrating Our Personal and
Planetary Need for Sustenance ......... 24
Are You Ready to Be an Eco-Intelligent Eating Advocate? (Take
Action Today with this Special
Offer!)
................................................................................................................................................................
24
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CAN WE HEAL THE HEALTH CHALLENGES
IMPACTING OUR PERSONAL & PLANETARY
ECOLOGY WITH AN ECO-SUSTAINABLE EATING
MODEL?
“Let’s explore a series of Eating Models, to help
answer this very important and timely question!
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USDA FOOD/EATING
MODELS (CREATED BY U.S. DEPT. OF AGRICULTURE)
www.mypyramid.gov
http://www.mypyramid.gov/
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SUMMARY OF
THE USDA EATING MODEL
The USDA Eating Model is a government designed model developed
by the
Department of Agriculture, versus the Department of Health and
Human Services. For this
reason, it has been alleged to be influenced by political
lobbyists working for the
conventional agriculture industries.
The government, -along with the food industries that have an
interest in selling factory farmed meat, dairy products, sugar and
fat, have exploited the field of nutrition in their own economic
and political interests. They do this, using paradoxical methods.
On the one hand, they say science has the answers when something
beneficial might be in a product; yet on the other hand, they claim
the evidence is uncertain when it is damaging. Meanwhile, the
government allows the public to be deceived and misguided because
of the political and corporate consequences involved.
The USDA Food Pyramid has been criticized for not
differentiating between refined grains and whole grains, between
saturated fats and unsaturated fats, and for not putting enough
emphasis on exercise and weight control. It neglects to spell out
the difference between white bread (a refined product) and whole
grain bread. It promotes meat over other plant-based sources of
protein such as beans, nuts, seeds. It promotes dairy products, but
neglects to say we should consume these foods in a form that is not
contaminated by drugs, hormones, pesticides and other contaminants.
Consumers who have grown up with the USDA Food Model (it has long
been promoted in our nation's schools) don’t know the difference
between foods that are truly healthy, and foods that are not.
This USDA Eating Model has been provided “free of charge” to
teachers and school students for decades as an educational tool
that supports healthy eating However, it clearly promotes an
economically-biased eating strategy based on the consumption of
industrially produced meat, dairy products, sugar and fat, -foods
that correlate directly with diseases such as atherosclerosis,
diabetes, cancer, and obesity. Inconsistencies between government
based eating recommendations and government actions are evident,
when you consider that our nation's schools students are served
lunches prepared with surplus foods of poor nutritional quality.
The low priority attached to nutrition education in our country has
resulted in a lack of objective, truthful, up-to-date nutrition
education materials.
http://en.wikipedia.org/wiki/Refined_grainshttp://en.wikipedia.org/wiki/Whole_grainhttp://en.wikipedia.org/wiki/Saturated_fathttp://en.wikipedia.org/wiki/Unsaturated_fathttp://en.wikipedia.org/wiki/Exercisehttp://en.wikipedia.org/wiki/Weight_control
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Dr. Walter Willet, Chairman of the Nutrition Dept. at Harvard
School of Public
Health and author of the book Eat, Drink, and Be Healthy: The
Harvard Medical School
Guide to Healthy Eating (2005) stated the following about the
USDA Food Pyramid:
“The recommendations made on the USDA Food Pyramid have often
been based
on out-of-date science and influenced by people with business
interests in their
messages.”
According to Dr. Willet: “The Food Pyramid’s blueprint barely
changed over the
years to reflect major advances in our understanding of the
connection between
diet and health. In 2005, the USDA retired the old Food Guide
Pyramid and
replaced it with MyPyramid, a new symbol and "interactive food
guidance system."
The new symbol is basically the old Pyramid turned on its side.
The good news is
that this dismantles and buries the flawed Pyramid. The bad news
is that the new
symbol doesn't convey enough information to help you make
informed choices
about your diet and long-term health. It recommends foods that
aren't essential to
good health, and may even be detrimental in the quantities
included in MyPyramid.
Lastly, and most importantly, the USDA Food Pyramid fails to
teach consumers
about the relationship between their food choices and the health
of the
environment. It fails to make the consumer aware of the harmful
ecological impact
that conventional agriculture and food production has on our
land, air and water,
and even the animals themselves that produce our food. It fails
to inspire healthy,
organic food choices that are in harmony with our personal and
planetary ecology.
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HEALTHY EATING
PYRAMID
(CREATED BY DR. WALTER WILLET, CHAIR OF
NUTRITION DEPT. AT HARVARD SCHOOL OF
PUBLIC HEALTH)
www.hsph.harvard.edu/nutritionsource/
http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pyramid-full-story/index.html
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SUMMARY OF
THE HEALTHY EATING PYRAMID
(Intro to its Creator)
Dr. Walter Willet, along with the faculty in the Department of
Nutrition at the
Harvard School of Public Health, built an alternative to the
USDA Food and
Eating Model when they developed The Healthy Eating Pyramid. The
Healthy
Eating Pyramid is intended to provide a better eating guide than
the widespread
food guide pyramid created by the USDA-focusing on exercise and
food choices
that support health and weight management.. The new pyramid
includes the
most current research in dietary health not present in the
USDA's 1992 guide.
The Healthy Eating Pyramid sits on a foundation of daily
exercise and weight
control. The Bricks of the Healthy Eating Pyramid include
the
following: Source:
http://www.hsph.harvard.edu/nutritionsource/what-should-you-
eat/pyramid-full-story/index.html
1. Start with exercise. A healthy diet is built on a base of
regular exercise, which keeps
calories in balance and weight in check. Read five quick tips
for staying active and
getting to your healthy weight, and a dozen ideas for fitting
exercise into your life.
2. Focus on food, not grams. The Healthy Eating Pyramid doesn’t
worry about
specific servings or grams of food, so neither should you. It’s
a simple, general guide
to how you should eat when you eat.
3. Go with plants. Eating a plant-based diet is healthiest.
Choose plenty of
vegetables, fruits, whole grains, and healthy fats, like olive
and canola oil. Check out
these delicious healthy recipes that bring the Healthy Eating
Pyramid into your
kitchen.
4. Cut way back on American staples. Red meat, refined grains,
potatoes, sugary
drinks, and salty snacks are part of American culture, but
they’re also really unhealthy.
http://en.wikipedia.org/wiki/Food_guide_pyramidhttp://en.wikipedia.org/wiki/United_States_Department_of_Agriculturehttp://www.hsph.harvard.edu/nutritionsource/staying-active/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/staying-active/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/healthy-weight/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/staying-active/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/healthy-weight/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/staying-active/staying-active-full-story/index.html#bottom-linehttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pyramid-full-story/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/recipes/home-cooking/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/carbohydrates/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/carbohydrates/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/healthy-drinks/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/healthy-drinks/index.html
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Go for a plant-based diet rich in non-starchy vegetables,
fruits, and whole grains. And
if you eat meat, fish and poultry are the best choices.
5. Take a multivitamin, and maybe have a drink. Taking a
multivitamin can be a
good nutrition insurance policy. Moderate drinking for many
people can have real
health benefits, but it's not for everyone. Those who don’t
drink shouldn’t feel that
they need to start. Read about balancing alcohol's risks and
benefits.
Note: The Healthy Eating Pyramid is scientifically correct, and
is not politically influenced by food lobbyists. However, its
focuses primarily on human nutritional needs versus the needs of
our earth, whose health we share an inextricable link with.
.
http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fish/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vitamins/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/alcohol/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vitamins/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/alcohol/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/alcohol-full-story/index.html
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CULTURAL
FOOD PYRAMID
EATING MODELS (CREATED BY OLDWAYS PRESERVATION AND
EXCHANGE TRUST, PRESIDENT DUN GIFFORD)
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SUMMARY OF
CULTURAL FOOD PYRAMID EATING MODELS
(Intro to its Creator)
K. Dun Gifford (1938-2010)
Founder and first President of Oldways
(Reprinted from www.oldwayspt.org.)
K. Dun Gifford founded non-profit Oldways in 1990 to promote
healthy eating and drinking, with programs (and cultural eating
models) that help consumers improve their food and drink choices,
encourage traditional sustainable food choices, and promote
enjoyment of the pleasures of the table. As Oldways’ original
president, Dun guided the organization through its initial two
decades with creativity, enthusiasm, and political vision, until
his untimely death in May, 2010.
Note: Dun graduated from Harvard College and Harvard Law School,
served in the U.S. Navy, was Legislative Assistant to Senator
Edward M. Kennedy, and a national campaign coordinator for Robert
F. Kennedy. He served as national chair of the American Institute
of Wine & Food, owned and managed a number of restaurants in
Boston and Cambridge, and founded a food business (Kilvert &
Forbes) with John F. Kerry, later a U.S. Senator.
What are Traditional Diets and Traditional Diet Pyramids?
The term “traditional diet” describes a pattern of eating and
drinking (including foods or groups of foods and drinks) that was
commonly followed in a particular culture, country, or part of the
world for centuries, or even for thousands of years. Basically,
traditional diets align themselves with the "old ways"—they are
made up of many of the foods and drinks that our ancestors
consumed.
Traditional diets have the following qualities:
1. They are identified by the foods traditionally grown, raised,
produced, and/or cooked in a region or local area.
2. Their foods are minimally processed and mostly free of
chemical preservatives, additives, and chemically-altered fats such
as hyrodgenated fats and solvent-extracted oils
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Traditional diets offer these key benefits to today's
consumers:
1. They're an excellent way to revitalize, re-learn, and enjoy
centuries-old healthy food traditions.
2. They offer modern-day consumers a cultural model for healthy
eating that is usually largely plant-based.
Oldways' traditional diet pyramids are consumer-friendly
pictures of these diets, helping people make wise “at-a-glance”
food and drink choices.
The pyramids are grounded ion science and show clearly:
1. What foods and drinks are in each diet pyramid. 2. How much
of each food and drink to consume. 3. How often to eat each of the
foods and drinks.
A Summary of Oldway’s Cultural Eating Models:
Mediterranean Diet Pyramid- The pyramid was created using the
most current nutrition research to represent a healthy, traditional
Mediterranean diet. It was based on the dietary traditions of
Crete, Greece and southern Italy circa 1960 at a time when the
rates of chronic disease among populations there were among the
lowest in the world, and adult life expectancy was among the
highest even though medical services were limited. The key to this
longevity is a diet that successfully resisted the last 50 years of
“modernizing” foods and drinks in industrialized countries. These
modern trends led to more meat (mostly beef) and other animal
products, fewer fresh fruits and vegetables, and more processed
convenience foods. Ironically, this diet of “prosperity” was
responsible for burgeoning rates of heart disease, obesity,
diabetes, and other chronic diseases. The “poor” diet of the people
of the southern Mediterranean, consisting mainly of fruits and
vegetables, beans and nuts, healthy grains, fish, olive oil, small
amounts of dairy, and red wine, proved to be much more likely to
lead to lifelong good health. Other vital elements of the
Mediterranean Diet are daily exercise, sharing meals with others,
and fostering a deep appreciation for the pleasures of eating
healthy and delicious foods.
Asian Diet Pyramid-Like the Mediterranean Diet Pyramid, this
pyramid was developed as a model for healthy eating because of the
historical low incidence of chronic diseases in a specific region –
in this case, in Asian countries. The Asian Diet’s geographical
base is very broad. It includes (but is not limited to) Bangladesh,
Cambodia, China, India, Indonesian, Japan, Laos, Malaysia,
Mongolia, Myanmar,
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Nepal, North Korea, South Korea, Malaysia, Philippines,
Singapore, Taiwan, Thailand, and Vietnam. Although each Asian
country and region has its distinct flavors and cooking styles,
almost all share one food in common—rice, which is prepared and
eaten somewhat differently from country to country. But as the
staple food central to survival, especially during times of famine,
rice has acquired an almost sacred status in Asian societies, and
it is served in many ways. It is a significant part of each meal of
the day; incorporated as a main ingredient in confections such as
candy and cakes; fermented to make wine (Japanese sake) or beer;
and traditionally offered to the gods to ensure a good harvest.
Other unifying characteristics of the traditional Asian diet are
high consumption of plant foods, including vegetables, fruits,
beans, legumes, nuts, and vegetable oil. Some regional variations
of commonly eaten foods include dairy (in India) in the form of
paneer, ghee, and lassi (see list below), and fish and seafood in
the island nations or countries that have extensive coastlines.
Latin American Diet Pyramid-This Pyramid illustrates for today’s
consumers how to eat the healthy and traditional Latin American
Diet. It is an educational guide which promotes a diet of richly
flavorful, affordable, and easy-to-prepare foods, and reflects the
great range of culinary traditions, foods, and flavors of this vast
area. Variations of the Latin American diet have traditionally
existed in the parts of Latin America where maize (corn), potatoes,
peanuts, and beans are grown, including modern-day Mexico, and the
other countries in Central and South America. This eating pattern
is a blend of the broad traditional diets of three cultures: the
indigenous people (Aztecs, Incas, and Maya, and other Native
Americans); the Spanish, who arrived in the 1500s; and the
Africans, who originally came as slaves.
Vegetarian Diet Pyramid- This pyramid is a guide to a healthy,
traditional vegetarian eating pattern, which includes dairy and
eggs. Many variations of vegetarian diets have existed in different
cultures throughout history, and the Traditional Vegetarian Diet
illustrated in this pyramid reflects the vast variety of delicious,
healthy foods that fit into this eating pattern. A revision of the
Vegetarian Diet Pyramid is underway and will be released in 2010. A
plant-based diet can be an excellent source of all the necessary
nutrients (protein, fats, carbohydrates, vitamins, minerals, and
all nine essential amino acids) for optimal health, particularly
when a wide variety of foods are eaten each day. Some vegetarians
(especially vegans) may need to add supplements to ensure that they
are getting all the essential nutrients they require. Agricultural
sustainability is a positive aspect of vegetarian diets. The
industrial food production system, heavily focused on meat
production (beef, pork, sheep, and poultry, etc.), is not
sustainable. Plant crops (including grains, beans, and vegetables)
require fewer natural resources such as fuel, water, and land area
than do livestock and poultry, making them more sustainable.
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THE ECO-INTELLIGENT
EATING MODEL
(CREATED BY WHOLE FOODS COOKBOOK
AUTHOR, AND WHOLISTIC HEALTH EDUCATOR,
CANDIA LEA COLE)
www.ecointelligenteating.com
www.eco-mentor.com
http://www.ecointelligenteating.com/http://www.eco-mentor.com/
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SUMMARY OF
ECO-INTELLIGENT EATING MODEL
(Intro to its Creator)
Candia Lea Cole is the founder of Eco-Learning Legacies LLC, a
Minnesota based company specializing in the creation of
eco-education products and services that support everyday people in
becoming the leaders of a new and sustainable earth. She is the
creator of the ‘Bring Back the Earth! Eco-Learning Legacy’, -a 21st
century lifestyle curriculum that guides people to create an
eco-intelligent experience of life on earth. This eco-intelligent
experience of life is one that is cultivated through healthy,
organic food and lifestyle choices and nurtured through a
relationship with life that supports us in integrating our personal
and planetary needs.
Note: Candia graduated from Edina West High School in Edina,
Minnesota in 1974, but missed her
graduation due to illness. Her illness paved the way for an
arduous, yet enlightening journey into the
world of self-healing -a journey that awakened her to the
inextricable link between personal and
planetary health. She wrote and published three whole foods
cookbooks in 1989, 90, and 92, each of
which reflected her understanding about what it means to eat in
an eco-friendly way, and to live in
harmony with the natural world. Candia’s work with whole foods
earned her high praise from
nutritionists, doctors, authors, educators and newspaper
columnists alike. As a result, she was invited
to share her unique and inspirational views with the public
through free lance writing opportunities
(featured in many mainstream media publications) and speaking
and teaching engagements (ranging
from expos, to radio and cable T.V. shows). Candia also
collaborated with grassroots organizations
such as FARM (Farm Animal Reform Movement) to promote
sustainable eating in Minnesota's
schools.
In 1996, after being invited by (former) Cell Tech Corporation
(in Klamath Falls
Oregon) to be a guest speaker at their annual summer
celebration, Candia’s work grew
and evolved to include a health philosophy that she says laid
the groundwork for the
development of her ‘Bring Back the Earth! Eco-Learning Legacy’,
including the Eco-
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Intelligent Eating Model that is a central component of her
curriculum’s
philosophy for eating well and living well.
Candia’s Eco-Intelligent Eating Model
introduces us to a sustainable approach to eating that goes
beyond what other food
and eating models promote. Like the Cultural Eating Models, the
Eco-Intelligent
Eating Model promotes our consumption of traditional, earth
grown foods that
have sustained cultures around the world for thousands of years.
Yet, it does not
promote one region alone over another, and it does not suggest
that one should
eat foods choices that are specific to a certain region or
culture. The Eco-
Intelligent Eating Model encourages our consumption of all
traditional earth
grown foods, making it an eating model that introduces everyday
people to the
widest spectrum possible of global foods. In addition, it
encourages us to eat
whole, natural and organic foods.
The Eco-Intelligent Eating Model is a Circle vs. a
Pyramid and it Represents a Worldview Rooted in Wholeness and
Balance
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Candia Explains: “An eco-intelligent worldview is based the
principle of balance
and wholeness. This balance and wholeness is achieved through
the exchange of
positive, life giving energy between people and the planet. We
cultivate “the ecology of
personal and planetary well-being” when we nourish the
relationships that define our
ecological well-being. When we grow foods in a sustainable way,
we create a way to
give positive energy to the earth. The earth, in return,
provides us with healthy whole
foods that give us energy.”
EATING FOR ECOLOGICAL WELL-BEING MEANS:
Eat whole, organically raised foods whenever possible, including
plant and/or
animal foods that are free of industrially produced chemicals,
hormones, pesticides
and drugs. Strive to eat regionally grown foods when possible.
Support local
farmers and cut back on the costs of transporting food long
distances.
Say “no” to genetically engineered food products that have had
their genes
altered to create breeds that do not naturally occur in nature.
Many countries
have banned the production and selling of GMO foods and created
guidelines
that demand GMO foods be labeled.
Eat an abundance of traditional whole plant foods in a variety
of creative
recipes, including organic fruits, vegetables, whole grains,
beans, nuts, and
seeds that are rich in colors, fibers, nutrients, antioxidants,
water, and enzymes,
all of which support the healthy function of our human ecology
system.
Include a balanced spectrum of sunlight in your diet, by eating
‘live’ foods that
are rich in phyto-(plant) nutrients; minimize canned and
packaged foods.
Eat in sync with the changing seasons; consume a greater
abundance of light,
juicy foods in the summer and hearty foods in the winter.
If you are sensitive to grains containing gluten (wheat, oats,
barley, and rye)
sample quinoa, amaranth and millet. Try eating sprouted
grains.
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Consume grass-fed sustainably produced meats (including beef,
poultry, and
pork) versus grain-fed meats. The flesh offers a greater amount
of "good" fats
(such as omega 3’s and conjugated linoleic acid) and fewer "bad"
fats, as well as
antioxidants; including vitamins E, and beta-carotene. Be
mindful that meat
production demands the use of more natural resources and it
creates more
non-recyclable waste in the environment.
Buy and eat sustainably produced fish products that have a
minimal impact upon collapsing fish populations and the marine
environment. Eat wild caught fish, sourced from methods which don't
damage ocean habitats or capture non-target species. Eat
aquaculture farmed fish that not does not destroy coastal habitats
or depend on wild caught fisheries as feed.
Consume organic milk products produced by grass-fed cows which
are free of GE hormones and drugs. Dairy products such as milk,
cream, butter, kefir, yogurt, cheese, and cottage cheese, etc.
offer to be very healthy foods for many people, but, only if the
milk contains all the fat. The butterfat in milk provides important
vitamins like A, D and K2, which are needed to help you absorb the
calcium, phosphorus and other minerals in the milk. In addition,
the butterfat in milk makes it much easier to digest and also less
likely to cause illness. Source: Weston A. Price Foundation,
www.westonaprice.org.
Explore adding raw milk to your diet from clean, certified
farms. It contains many important fats, which support our health in
many ways; these fats are damaged during the process of
pasteurization and homogenization. Raw milk also contains special
substances that help strengthen the digestive tract. When milk is
pasteurized, these substances don’t work very well and the milk can
be very irritating to the digestive tract. Finally, raw milk also
contains compounds that support the immune system. These compounds
don’t work after pasteurization. Source: Weston A. Price
Foundation, www.westonaprice.org.
Avoid dairy products that have been produced with GE hormones
and veterinary drugs; these controversial substances end up in the
milk (your body) and in the environment.
http://www.westonaprice.org/http://www.westonaprice.org/
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Consume organic, grass-fed butter, which is rich in fatty acids
(Omega-3 and
Omega 6) as well as minerals and selenium (a powerful
antioxidant) and vitamins A, E, D, and K as well as conjugated
linoleic acid (CLA), which inhibits fat storage, and protects
against cancer. According to the Pesticide Action Network of North
America, non-organic butter was ranked first as the food most
contaminated with persistent organic pollutants, a class of toxic
chemicals that are some of the most dangerous produced.
Substitute cow’s milk with rice or nut milk, if you have dairy
allergies. Look
into the availability of certified organic raw milk sources.
Satisfy unhealthy cravings for sugar with nature-derived
sweetening agents (such as maple syrup, rice syrup, honey, coconut
palm sugar, date sugar, and stevia). Avoid processed sugar and fake
sweeteners.
Replace iodized salt with mineral-rich sea salt or rock salt.
Add medicinal herbs and spices to the diet.
Substitute fake fats with real food-based fats to nourish your
brain and lower
inflammation. Limit your consumption of refined, processed,
polyunsaturated
oils; Avoid GM soy oil, corn oil, and canola oil. Choose organic
olive oil,
peanut oil, and rancidity-resistant coconut oil, as the best fat
sources to cook
with and eat.
Drink clean water to circulate nutrition; supplement with
digestive enzymes for
better food assimilation and nutrient absorption.
Exercise in the presence of daylight. Breathe in fresh oxygen
everyday to feed
your cells. Nourish your well-being through a daily encounter
with nature.
Use the energy derived from living in harmony with the earth, to
fulfill your
life’s purpose and passion.
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The Eco-Intelligent Eating Model Shares a Philosophy for Eating
That Makes
a Distinction between Eating in an Eco-‘Intelligent’ Way, vs. an
Eco-
‘Negligent’ Way
The Eco-Intelligent Eating Model
Philosophy Exhibit illustrates a whole philosophy for eating
that invites us to 'feed'
and 'nourish' the "ecology of personal and planetary well-being"
(through the
production and consumption of organic food) and, in that
process, INTEGRATE the
eco-relationships that define our balance and wholeness.
The Eco-Negligent Eating Model
Philosophy Exhibit illustrates an un-whole philosophy for eating
that invites us to
'starve' the "ecology of personal and planetary well-being"
(through the production
and consumption of industrial foods) and, in that process,
DIS-INTEGRATE the
eco-relationships that define our balance and wholeness.
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The Eco-Intelligent Eating Model Doesn't Give Specific
Amounts
of Foods to Consume
The Eating Model encourages listening to your healthy instincts
for eating well. It
recognizes the fact that our individual needs vary greatly
depending on our body size,
physical activity, and even our blood type, -which may influence
food tolerances and
intolerances, according to some researchers. It also recognizes
the fact that our
bodies’ needs change with the earth's changing seasons, and we
would do well, to
adapt our diet to the region and climate we live in for optimal
health. In essence, The
Eco-Intelligent Eating Model offers to be an instinctual guide
to eating well, that is
informed by our eco-intelligence--the intelligence that (I
believe ) all living things are
born with that guides us to make healthy choices that are in
harmony with life.
The Eco-Intelligent Eating Model Allows for Different
Styles of Eating and Different Food Choices
A vegetarian can follow The Eco-Intelligent Eating Model by
consuming more
beans, nuts, seeds, grains, sprouts and other plant sources of
protein, including foods
and beverages made from them, such as non-meat burgers and
non-dairy milks. A
non-vegetarian can follow the eating model by eating not only
traditional plant-based
foods, but organically raised dairy products, meats, eggs, and
poultry, as well as
sustainably farmed fish, etc. Eating a wide variety of fresh,
whole foods from all the
food groups will help ensure that we get the nutrients, fibers
and colors that we need
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to maintain a healthy weight and regulate digestion and blood
sugar. Including fresh
and dried herbs and spices in our diets gives us a way to
enhance our food choices
with delicious medicinal values and, at the same time, curbs our
cravings for heavily
sweetened or salted snack foods.
Is the Eco-Intelligent Eating Model Designed to Replace the
Other Eating
Models?
Candia Explains: “The Eco-Intelligent
Eating Model is not meant to replace other eating models.
Rather, it is to show the
value of an eco-sustainable model in today’s eco-challenged
times that serves to illustrate the
value and necessity of eating in harmony with all aspects of our
living ecology, both
personal and planetary. The Eco-Intelligent Eating Model
supports the recognition
that consumers want access to safe, healthy and organic foods.
It backs up what the
USDA Organic Seal stands for: eating food that is produced in a
way that causes the
least amount of harm to people and the planet.”
When we have knowledge about what it means to eat healthy,
whole, organic food, the act of eating becomes so much larger in
its scope and importance than simply putting food into our stomachs
to quiet our hunger, or attempting to meet our daily requirement
for proteins, carbohydrates and fats, etc. Eating becomes an act of
power that supports us in creating ecological health and
well-being.
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Candia Has Written a Curriculum to Go with the Eco-Intelligent
Eating
Model, Titled: Farming & Eating the Eco-Intelligent Way:
Integrating Our
Personal and Planetary Need for Sustenance
This book engages readers in an awareness of why we need to
eat in an eco-intelligent way in today's eco-challenged times.
It explains how we will
benefit, as people and a planet, by doing so. Readers are
offered a compelling
summary about the ways in which un-whole methods of food
production are hurting
the living ecology of the planet, and, they learn why un-whole
foods don't meet the
eco-intelligent criteria for eating. Readers are invited to
learn about the wonderful
world of traditional, earth grown foods. The organic production
of these foods
supports us in sustaining the ecological health and well-being
of people and the
planet.
Are You Ready to Be an Eco-Intelligent Eating Advocate? (Take
Action
Today, with this Special Offer!)
If what you learned in this report has whet your appetite for a
greater holistic understanding about the impact that our food and
farming choices are having on our personal and planetary ecology,
you won’t want to miss out on the opportunity to participate in my
online education training, -The Eco-Intelligent Eating Advocate
Training. For more information, go to:
www.ecointelligenteating.com. or www.eco-mentor.com When you sign
up for this ‘go at your own pace’ training online, -complete with
my book/curriculum ‘Farming & Eating the Eco-Intelligent Way’
(as well as audio supplements), I will give you “free” of charge, a
set of the 5 colorful and engaging posters I’ve created, that
define the premise for eco-intelligent farming and eating. These
posters can be printed, laminated, and used as placemats for your
family dining table. Use the placemats to initiate insightful
conversations and inspire everyone who
http://www.eco-mentor.com/
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25
is exposed to their important and timely message, to take
greater responsibility for the ecological health and well-being of
their body and the earth!
1) The Eco-Intelligent Eating Model 2) The Eco-Intelligent
Eating Philosophy 3) The Eco-Negligent Eating Philosophy 4) From
Farm to Table: How Organic Food & Farming Leads to Our Eco-
Integration 5) From Farm to Table: How Industrial Food &
Farming Leads to Our
Eco-Disintegration