The WIRIAM (Will It Rot in A Month?) Diet


This post isn’t about a diet–it’s about an approach to eating. Deep down in my heart, I know there is an objectively best way to eat. About 14 months ago, I decided to go grain-free because of the wealth of clinical studies I’d read that clearly demonstrate [at least to me] the detrimental effects of all grains on human health. We’re not talking about the carbs here–we’re talking about compounds within grains that trigger bizarre immune responses–compounds like phytates, lectins and saponins to name a few. And this doesn’t just affect individuals who might have overt sensitivities to these compounds (like those with Celiac disease to gluten)–from what I have read, it affects everyone. Even a modest immune response can produce symptoms you might never have realized were related to the consumption of grain.

Anyway, I maintained a grain-free diet for more than six months. But the demands of heavy lifting had me craving and needing carbs, so I let oats and white rice back in. Then I let corn back in because I love peanut butter Puffins so much (made with corn and oats). Never mind the fact that I wasn’t thinking so critically and missed the fact that there are plenty of non-grain foods high in carbs. When I went back on oats and [processed] corn [cereal], I absolutely noticed changes in my body, including water retention, less restful sleep, and mild bloating/ gassiness, slight eczema in my elbow creases after sweating (although I think that was mainly the processed corn. I’ve read that oats and rice elicit less of an immune response than other grains.). I began to realize that those physical issues I used to think were normal actually weren’t since I had my grain-free time to compare things to.

I’ve recently decided again to go grain-free because I objectively feel better without them. And along with that, I realized something else: I could eat anything I want as long as the answer to the question, “Will it rot in a month if left unrefrigerated?” is “yes”. This eliminates foods with long shelf lives, including anything in a box, chips, nuts, legumes, and all grains. These foods also happen to have the highest antinutrient content (those compounds I mentioned before). It’s true that many of the deleterious compounds in these foods can be rendered inert or at least less bad through soaking and fermentation, but I’m not into that cause of the prep time it takes (you can Google all this stuff). Anyway, I began asking myself that question and only eating those foods that resulted in a “yes”. Meat? Yes (organic). Dairy? Yes (organic). Vegetables? Fruits? Yes, yes. Let’s look more specifically at foods high in carbs–white potatoes? Yes. Potato chips? No. Sweet potatoes? Yes. Cassava (my favorite ultra-high carb tuber)? Yes. Plantains? Yes, definitely. Taro, spaghetti/ kabocha/ butternut squashes, carrots, parsnips, beets? All yesses. Pasta? No. Bread? No. Cereal? No. Popcorn? No. Peanut butter is a no also. Nuts? No. Wait, what? No nuts or peanut butter? What’s interesting is that the same foods that won’t go bad in a month if left unrefrigerated also tend to have higher concentrations of phytates, lectins, gluten and other stuff that’s likely not so conducive to optimal health. The only exceptions to my rule are coffee, 100% chocolate a.k.a. baking chocolate (fair trade only because child slavery is HUGE in the cocoa bean business), coconut oil and olive oil.

I think this is a really simple, maintainable way of eating that’s easy to remember and that forces your diet to revolve around foods that contribute to ideal health and well being. It also keeps you away from processed sugar.

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