No Hospitality For Trouble

You can’t keep trouble from coming, but you don’t have to give it a chair to sit on. 

–New England Proverb

When I was visiting Brother #3 in this summer he asked me:

Is there anything your magic diet doesn’t help with?

We both laughed–it was meant in jest, and he himself had seen some real benefits from changing up his way of eating. But what I said and thought at the time is: No. It does help just about everything.

Even though you weren’t there at the time, I’d like to clarify that statement for you. By it, I do not mean that I think eschewing grains, sugars, and Frankenfats and eating lots of saturated fat and meat is a miracle cure of any ailment. There are three things I do mean:

1. Most Americans have been steadily poisoned their whole lives: don’t take part. If you stop poisoning yourself, it would make sense that you would feel better all around.

Some grew up eating toaster pastries for breakfast, chocolate milk and pizza for lunch, nachos for dinner and candy bars all day long; all accompanied by a steady flow of soda. Others grew up eating oatmeal, bran flakes and yogurt, sandwiches on wholegrain bread with fruit and skim milk, pasta with chicken and lots of vegetables with a seed oil dressing for dinner. Now as adults some eat french fries, Trix, pizza, fettuccine alfredo, subs, candy and soda all day long. Others eat fruit smoothies and low fat yogurt pops, granola bars, whole grain bagels, whole grain pasta, and giant salads with those same seed oil dressings and a side of pale boneless, skinless chicken breast. But all are headed down the same track.

All those things constantly elevate blood sugar, over and over again all day long. And the results of constantly elevated blood sugar levels are not good. Just look at the incredible range of complications that diabetics are more liable to than others:

Eye problems: glaucoma, cataracts, retinopathy

Foot problems: neuropathy, calluses, dry skin, ulcers and poor circulation

Skin problems: bacterial infections, boils, fungal infections, itching, acanthosis nigricans, dermopathy, allergic reactions, necrosis, eruptive xanthomatosis, disseminated granuloma annulare and more.

High blood pressure


Hearing loss

Oral problems: gingivitus, periodontitis

Gastroparesis (nerve disorder that stops food leaving your stomach on time)




Peripheral arterial disease

Stroke (and here)



These complications are not a result of the “disease” diabetes. Diabetes is simply a name given to a condition of out-of-control blood sugar. All the issues and complications of diabetes are actually from constantly high blood sugar. Take a look at the studies I linked to under those ailments and see the research: it’s the elevated glucose levels affecting incidents of these disease–even in non-diabetics. It’s the glucose, not the “diabetes.”

Non-diabetics get all of the diseases and disorders listed above. It’s just that diabetics are more at risk for developing them than non-diabetics precisely because their blood sugar is more out of control. The take-away here isn’t: Whew, thank goodness I don’t have diabetes. Pass the brownies, please. The take-away should be: Boy, maybe I shouldn’t keep spiking my blood sugar over and over all day long, even if I don’t have diabetes.

So what I’m saying is basically this: stop poisoning yourself, and you’ll likely see health benefits across the board. I myself have personally seen people improve – solely by cutting out sugar and grains–all the following problems: excess weight, arthritis, blood pressure issues, greying hair, thinning hair, MS, gum disease, rashes, allergic reactions, depression, PMS symptoms, hormonal imbalances, IBS, non-cancerous tumor growth, dry skin, bloating, ankle swelling, and inflammation.

Furthermore, in my two dogs cutting out all the grains (which meant taking them off all dry and canned dog food) resulted in: slowed tumor growth, improved digestion, eye issues clearing up, improved smell, improved coat, stronger nails, increased energy, and decreased hunger.

That’s just what I’ve seen in people and animals I know; and it covers a pretty wide range of issues. A final interesting read on this topic here.

2. I’m in no way saying that diseases and disorders only occur if you eat sugar and wheat. There are other causes of cancer. There are other problems behind strokes and heart disease. Just above I mentioned all the health issues I’ve seen clear up in people personally: but not everyone saw the same benefits. Some people did NOT have their IBS clear up. Some did NOT stop greying. Other things can cause these issues. But isn’t it worth a shot that yours might be caused by poisoning yourself? Before you spend another $1,000 on allergy pills and arthritis creams and pills, why not just trying cutting out wheat and sugar from your diet for 30 days?

All I’m saying is don’t give trouble any hospitality. It may come regardless; but you don’t have to give it a chair to sit on. Your genes, your previous behavior, your industrial pollution exposure: these may send you cancer one day. But you don’t have to beg it to come in by laying out a spread of the glucose it so much enjoys. One day you might be in diapers in the nursing home. But you don’t have to get there early by killing off your brain cells as fast as possible with constant sugar.

3. No, I don’t know the magic way to eat to keep from ever having a health problem. No one does. My whole life I’ve heard “super-foods” and magic elixirs promoted in one way or another. Eat blueberries and you’ll never get cancer. Drink ground up, dried grass and you’ll never have a health issue a day in your life. Acacia berries, seaweed, green tea, juiced carrots…they’re all touted as the thing you need to eat or drink to guarantee good health.

Nothing can guarantee me good health. It’s not a guarantee in this fallen world. Sorry. What I’m advocating is not any particular miracle food that will protect you. What I’m advocating is simply to eat those foods that mankind has been successfully eating through recorded history, in ratios like we historically eaten them, and avoid most of the ones invented in the last 50 years. Hand your great-great grandmother a block of butter and she could tell you a hundred things to do with it that her grandmother taught her. Hand her a Twinkie and she might not even know it was meant to be eaten. Show her two pounds of white sugar and she’d be thrilled with that whole year’s supply. Show her a ten-pound bag and she’d be perplexed.

Next up: What should we eat?

Plato says he’s hungry

Help us keep paying for this site and feeding the dogs.


6 thoughts on “No Hospitality For Trouble

  1. Aha, the historical food value of pigs. How did I guess this was coming. I would add that pigs from the past were a very different type, fat type and less meat type. Today’s pig is mostly a meat type. That’s one large difference. And even then, adding up the modern list of meat cuts to that 300 pound pig only nets 147 pounds. I guarantee this number is on the extremely small and wasteful side historically.

    Add in head cheese, blood pudding, internal organs, renderings of skin and a lot more fat, a lot more bones, tongue, ears, tail, and anything else that could be fried and eaten, and you probably are realistically looking at more like 250 pounds eaten from that 300 pound pig. The American Indians had an even higher consumption ratio of what they killed for food. There are interesting stories of arctic explorers who starved while living with the northern natives. They didn’t eat all the good parts, but threw them away and starved on just the meat they were used to eating. When this all changed, I don’t know exactly. But I do know that the current ratios of waste to carcass weight on slaughtered animals is at an all time high. It used to be very different.

    1. Yes, I figured the same thing. I was going by modern slaughtering sites that gave approx 120-150 pounds of dead weight off a 300 pounds live weight pig. Unfortunately I can’t say for sure what this couple would have done, although I agree with you that they probably ate more than what I described. Personally, I also think they probably ate the calves from the three cows, too, since many parts of that book describe veal as a pretty common food. With that and another 100 pounds of pig fat and parts you’d be looking at another hundred or two more calories a day, plus even more fat.

      However, in writing the post I didn’t want to just be wildly guessing–any more than I have to–so I figured it was safest to show that even under wasteful modern usage and slaughter standards, that couple was still consuming more than twice the fat and meat of average modern Americans.

      The Inuit all-meat diet is fascinating, and they aren’t the only ones, either. The Pomori (from Russia) know very well even down to this day that the way to successfully overwinter in the Arctic, where there are no lemons and oranges, is to eat the organs and fat of reindeer. In reading a book recently about four men accidentally left on a small island in Svalbard with virtually no supplies (they went onto the island to hunt and their ship broke up in the ice meanwhile), I noted with great interest that none of them had scurvy in the entire 6.3 years they lived alone on that island. All they had when they went to shore was a gun and some shot, their knives, a bit of flour that might have lasted a week and fire-making apparati. They ate fresh meat, organs and fat and lived and thrived (except one, who they thought had scurvy but in reality had trichinosis from eating raw bear meat).

      What’s particularly interesting is that one of the men went back to Svalbard with his two sons years later, intending to winter over for the valuable white fox pelts. His whole group died of scurvy that one winter. The author of the book is mystified: how could a man who lived six winters in that place with nothing possibly die in one winter when he was fully supplied and prepared? To me, that’s the answer right there-the supplies. Arctic explorers who learned from the Inuit–not many, sadly would when in dire straits try to force their men to eat only meat and no biscuit. They always had a few who were sneaking biscuit on the side because they missed it so much. They always got scurvy, even though they were eating the meat. Fresh meat, organs and fat were anti-scorbic, but only when refined carbohydrates were not present. Add in white flour and scurvy came on quickly. They were cured by simply being forbidden white flour–no addition of vitamin C was necessary. Flour and grain steal nutrients from you and increase your need for them.

      1. Actually the first thing that came to my mind when I read about the pig was the Little House series. I remember the author’s description of pig slaughtering day at her family’s home in the 1800s, and all the parts they used. Every last bit–and the kids fighting over who got the tail and the cracklings. Cracklings are good, too!

  2. Yes, I had a similar memory of that book and others like it from a time gone by. There is a lot of interesting history in farming and the different kinds of animals that used to be raised. Pigs used to be raised mostly for lard. The meat was a bonus, but pigs were the clean up disposal system for the farm that was eaten in almost totality. Lots of neat details that are lost to the modern world of meat and efficiency in mass production.

    The stories of arctic survival and the lack of scurvy and other deficiency diseases is another very interesting topic. Of course, many other kinds of edible plants besides sugary fruits sold in stores today have vitamins in sufficient volumes to sustain healthy non grain eating people. If you watch the chickens or goats in a yard, they gravitate towards the tart little forbs growing between the grass. We used to eat these things too as kids. One plant we called Sheep Sorrel, not sure what the real name is. Lots of plants have Vitamin C, but not enough for a person that lives on grains. Speaking of which, I’m not sure there is enough of anything our bodies need in any miracle food if we are living on a large portion of grains.

    I read about a study where tooth decay was reversed, but it had to do with cutting out whole grains. At the very least, sprouting or fermenting the grains was the only way to keep from getting leached from the Vitamin D you are eating in all those good pieces of meat.

    Anyway, lots of fun reading the article and comments. I have an idea where the 3 calves went too, but I’ll wait until I have time to write a proper email sometime.

    1. Yeah, in Svalbard they call it “scurvy grass.” A little plant full of vitamin C. Everyone up there knew you ate that to keep off scurvy. The problem was that the plant wasn’t available in huge quantities, if you overwintered you might not be able to get it at all, and C is almost instantly destroyed by heat. So when they were eating it raw straight off the rocks in the summer it was giving them vit c. When they were scraping tiny amounts and brewing hot tea out of it, it wasn’t doing squat. Some survived if they didn’t have biscuit and other grain provisions. Others died if they did, is the pattern I’m seeing now. It does account for the interesting confusion of authors and researchers over why some would die and some wouldn’t, even though they all knew about this grass and all ate it. Anyway, it IS a cool topic, although possibly only to you and I. 🙂

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