Meat in the keto-mediterranean diet (Contents)

Hello and welcome to this new section Blooness guide, le guide de l’alimentation idéale. Après avoir traité les végétaux dans leur ensemble, ainsi que l’intérêt des proteins and the importance of choosing bioavailable proteinsIn the next few months, we will be compiling a list of all the best meats, animal and seafood products to be preferred in food low-carb, Mediterranean and more generally paleo and Blue Zones, for health, longevity, maintenance of muscle mass through age and return to or maintenance of a healthy, fit weight.

The idea behind this guide has been the same from the outset: mimic ancestral eating habits in order to give the body what it is capable of metabolizingThis is based on the hypothesis that natural selection and metabolic adaptation took place over hundreds of thousands of years, and that the recent extremely rapid modernization of the food supply has not given the organism time to adapt to these new foodstuffs and production methods.

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So the fact that we haven't had time to adapt to the recent changes in our diet could explain in part an increase in mild discomforts and so-called civilization diseases such as overweight, allergies, chronic inflammation, libido problems, reproductive problems, thyroid problems, type 2 diabetes, asthma, acne or even problems related to the poor oxidation of carbohydrateswhich are the main, almost uninterrupted fuel in modern, standard diets.

Based on the precautionary principleWe were able to deduce from observational data that the ancestral diets most "adapted" to our organism included paleo diets, ketogenicketo-carnivorous, Mediterranean and, more generally, the diet of Blue Zones.

Some might criticize the fact that these eating habits are quite differentbut they have the merit of having at least one essential thing in commonis the predominance of raw and minimally processed products by the food industry. Assuming, of course, that the ketogenic diet - to name but one example - would be mainly from raw and natural productsThis is not always the case in practice.

The idea is to build bridges between these different eating stylesThis is based on the hypothesis that, depending on the seasons, geographical position, hunting and gathering, ancient human beings could just as easily go from one to the other. carnivores only at certain times at slightly more varied timeswith an increased presence of plants andoilseeds. In fact, human beings are opportunistic omnivores, feeding on animal or plant foods as contingencies and opportunities dictate.

Archaeologists have already shown through their research how prehistoric man switched from meat to pine nuts to shellfish, depending on the season and the place where he lived.

More later, the Neolithic revolution led to the advent of wheat, bread and, more broadly speaking, the food industry. cerealsThe advantages and disadvantages of excessive consumption have already been described in this guide. Especially since cereals of yesteryear, as we explained in the chapter devoted to them, had nothing in common with today's modern wheat.including consumption can be a problem for human beings.

We can therefore assume that the consumption of ancient grains in reasonable quantities could pose no metabolic problems, just as human beings in the 20th century consumed in various Mediterranean areas identified as Blue Zones. Furthermore, it is possible to hypothesize that pulses as well as vegetablesRoot vegetables are a valuable and healthy source of carbohydrate-rich foods, and the healthiest source of glucose for those wishing to incorporate carbohydrates into their diet. It remains to be seen in what proportions, depending on the dietary strategy chosen, and we'll come back to all this in the chapters of this guide.

In any case, we can envisage the hypothesis that it might be possible, like our ancestors, alternating periods of varying degrees of ketogenicity, in particular with carnivorous foods, and periods of varying degrees of carbohydrate intake with foods such as high-quality cereals or pseudocereals, as well as root vegetable or legumes, which can provide starch, and therefore glucose, in quantities that are largely acceptable, not to say beneficial.

This dietary alternation could then be carried out according to the seasons, desires and objectives, while taking advantage of the health and longevity benefits of this approach. as long as we more or less meet the following conditions:

• whether the food comes from raw and natural foods most of the time;
• by bringing requirements in terms of protein and fatswhich are macronutrients essential for survival;
• by adopting an appropriate macronutrient distribution strategy ;
• And all this, of course, with a healthy lifestylea sufficient daylight exposurea controlled sedentary lifestyle, and other behaviors that are among the hallmarks of both ancestral and modern lifestyles. Mediterranean which we'll look at in future content.

So, all this reasoning leads us to this new large section of the guide, devoted to meat, as we have seen in the previous chapters of the guide, the importance of foods that are sources of protein.

For the sake of clarity, we'll consider the term "meat" to encompass all foods derived from the following sources of land animals, which we'll deal with first. Marine animals, fish and crustaceans, will be dealt with in a second phase.

And so the question will be which meat-based foods are preferablealways under the spectrum of longevity, inflammation regulation, good lipid profile, protein content, etc...

In fact, a supermarket minced meat, whether it has 5 or 15% of fat, from unknown sources may not not necessarily the same impact on health that a specific piece of meat purchased from a special identified chain, and whose origin, rearing method and feed given to the animal are known.

These the way meat is produced are essential if you want to put protein back at the heart of your diet. Not in terms of quantity, as it is well understood that protein will represent between 15 and 35% of most people's intakes, with the exception of high-level athletes, but in terms of qualitybecause This is where the difference can be made in terms of health, inflammation, weight loss and longevity..

And when it comes to quality, we're not talking about the quality of the meat from a gastronomic point of view. Because some exceptional meats, mostly muscular, with an extremely pleasant taste and a high price tag, are not necessarily the meats to be preferred on a daily basis in terms of health, but rather to be reserved for moments of dedicated gustatory pleasure.

On the contrary, it's the meats that are shunned and have a reputation that's not necessarily attractive - and yet delicious - that could well be one of the key factors in the success of a new-found health. When it comes to increase fat intake in a ketogenic diet, for example, and even in an overall Mediterranean diet, it would be unreasonable to consume exclusively the same pieces of muscular meat sold in supermarkets, such as beef steaks, rib steaks or flank steaks, or chicken thighs and fillets.

It's true that these cuts are interesting to eat regularly, but not necessarily exclusively on a daily basis. They are, however, the only cuts you'll find in supermarkets, whereas there are a multitude of other cuts that are sometimes more advantageous both in terms of wallet and health, but which are little-known or have fallen into disuse.

Moreover, from an anthropological point of view, our ancestors ate animals from head to tailAt the very least, our grandparents had many more opportunities to consume songs that are now completely shunned by the general public, such as offal These include liver, heart, kidneys, etc., as well as bone broth, rich in collagen. We know just how important these cuts of meat are in a ketogenic diet, without which it would be difficult to provide the body with the sufficient diversity of micronutrients it needs.

Dans cette nouvelle grande partie du guide Blooness, nous allons aussi bien nous intéresser morceaux de viandes à privilégier, qu’aux animaux en eux-mêmes, à la façon de les élever, et au labels nutritionnels. Ainsi, nous allons tenter de répondre à la problématique liée à meat selection. Because when it comes to food shopping, most people are lost and end up buying the same cuts of meat whose over-consumption may not be beneficial, and which also have limited satiating power, as they are generally very muscular meats and not lipid-rich enough.

Without further ado, discover the contents of this new part of the Blooness guide, which can be accessed simply by clicking on the links below. Please note that some of these chapters are reserved for to Blooness members.

Part 1: General meat facts

• Introduction and table of contents (you are here).
• The difference between red meat, white meat and tripe
• The different animal families: cattle, sheep, horses and pigs
• Different cooking methods (grilling, braising, etc.)
• Les différents morceaux du bœuf
• Les différents morceaux de l’agneau
• Les différents morceaux du porc
• Meat labels and farming methods

Part 2: The best meats in the keto-mediterranean diet

• Offal in the keto and Mediterranean diet: why eat it, how to eat it and how much? - MEMBER ZONE]
• The best beef and veal cuts (nutritional profile, lipid profile, omega3/omega6 ratio, etc.)
• The best cuts of lamb
• The best cuts of pork
• La liste ultime des meilleurs morceaux de viande et la fréquence de consommation : Quelles sont les pièces de viandes (rouges et blanches) à privilégier pour la santé, la richesse en micronutriment, et qui soient les moins inflammatoires ? En diète kéto et en Mediterranean diet standard. Distinction entre fréquence de consommation et importance de consommation. [ZONE MEMBRES]

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