In addition, the bison-roast consist of 215-mg of heart healthy, omega-3 fatty-acids, while the T-bone steak has a meager 46-mg. In spite of its blood-cholesterol elevating influences, recent large population studies reveal that saturated-fats have minute adverse effects on the threat of heart disease. Paleo Diet experts suggest selecting from free-ranging or grass-produced meats in preference to feedlot-meats when possible. They believe that these meats are healthier because they possess nutritional traits comparable to wild animals.
The latest clinical studies show that high-protein diets are better for improving blood-cholesterol and additional blood-lipid levels, more so than high-carbohydrate, low-fat diets. What’s more, studies show that high-protein diets reduce blood-homocysteine levels, one more risk factor of heart-disease.
WHAT DO THE CRITICS SAY?
“If we primarily ate foods accessible to hunter-gatherers in the Paleolithic way, it would be impracticable,” noted Christina Warinner from the University of Zurich. She highlights in a recent TED talk that nearly every single-species regularly eaten today, whether animal, fruit, or vegetable, is dramatically dissimilar from our Paleolithic ancestors.
In many instances, we have distorted the species we consume via artificial selection. Goats, cows, and chickens have been bred to provide as much milk, meat, and eggs as achievable. Seeds have been propagated only from plants with the highest and strongest characteristics, and with the least amount of natural toxins. Brussels-sprouts, broccoli, and other vegetables, are of a different plant variety due to breeding of one species. Corn used to be a disheveled grass called “teosinte,” and tomatoes were much smaller. Bananas were endemic with seeds. To put things in a nutshell, a person has more probability of meeting a Rhoetosaurus in Central Park than finding foods close to what we ate over 10,000 years ago!