Eat Yourself Thin

By K.A Wilson

This book challenges the notion that in order to lose weight, you have to reduce your portion sizes. It teaches the reader about the beauty of natural, whole foods, and how to create these foods in a way that delight the taste-buds and dance upon the tongue. Within this book, you'll learn the secrets to effortless weight loss, as well as experiencing true health; perhaps for the very first time. The author also talks about disease prevention and the importance of living a healthful lifestyle in order to avoid suffering from the major diseases of the western countries.

• Language: English
• Publisher: K.A Wilson
• Release date: Feb 20, 2017
• ISBN: 9781370686919

Book preview

Contents

Traditional Diets of the World

What Is Our Natural Diet?

Food, Attractiveness & Health

Foods That Cause Disease

The Path to Health

Let Your Body Heal

The 6 Day Meal Planner

The 6 Day Meal Planner Grocery List

Further Reading

Traditional Diets of the World

BACK TO CONTENTS

If you want to know the truth about food and health, then join me as we take a look around the world at the populations of people who look the trimmest, youngest and healthiest. Those who live in Thailand, Korea, Japan, China, Indonesia and the Philippines come to mind. The traditional diet of these countries consists of rice and vegetables. Nobody is overweight or sick within these countries. In fact, almost all of the diseases that we suffer from are virtually unheard of over within these populations. These people have the lowest rates of obesity, diabetes, cancer, arthritis, heart disease, auto-immune diseases and so on. This is because these people base their diets around starch, vegetables, fruits, and very little animal foods like meat, dairy, eggs and refined foods. They also have a low intake of fat and protein, which is much more easily achieved when following a plant-based diet.

WHAT IS STARCH?

A starch is a long, complex chain of sugar molecules, which is referred to as a polysaccharide. Starch is comprised of the sugar glucose, and glucose is comprised of carbon, hydrogen and oxygen.

WHERE DO STARCHES COME FROM?

All starches are made by plants. Specifically, a starch is stored energy that the plant makes and puts away for itself to use during the harsher seasons. Potatoes, corn, rice, millet, beans, wheat, barley, and quinoa are all starches.

Six ancient foods have fueled the engine of civilization and given us what we have today. These foods are: barely, corn, millet, potatoes, rice and wheat. Let's take a closer look, shall we?

BARLEY

It is well documented that Roman warriors, who fought valiantly within the violent and bloody arenas of Rome, were quite literally known as The Barley men. Their diet was comprised of mainly barley and legumes. Ancient drawings of these warriors depicted large men of a fit and strong stature.

Evidence of barley consumption can also be found in Mesopotamia, where a clay tablet was discovered. It calls for a ration of 30-40 pints of barley for adults and 20 pints for children; it was found to have dated back to around 2350 BC.

CORN

Maize cultivation is well documented around North Central Columbia, where detailed investigations have discovered that corn was a staple food for the people.

Maize cultivation was also very popular among such places as Peru, North Dakota, Argentina, Mexico, Nebraska and Northern Chile, where a number of sites have now yielded remains of the growing and consumption maize, dating between 5000-2000 BC.

Growing corn took precedence over all other activities and was of the utmost importance to the ancient Aztecs, Mayas and Incas - they are known as The People of the Corn.

MILLET

Millet is indigenous to Asia and was a staple before rice was cultivated, around 8300 years ago, according to the Whole Grains Council - millet is also widely revered in India, Africa and Taiwan.

POTATOES

The potato was first domesticated in South America more than 10,000 years ago, and archeological evidence denotes that people were consuming potatoes in the Andes, around 13,000 years ago. The remains of both white and sweet potatoes have been found within four archeological sites on the coasts of Peru, dating back between 2000 - 1200 B.C.

The Incans are also known to have lived on potatoes - evidence within an Incan period site near Lima suggests that they were baking potatoes