It’s all about the trail side nibble. .....
The year was 1933. Following the Great Depression, the US government teamed up with farmers in the hopes of rebuilding a portion of the economy through what was to be the introduction of large scale animal agriculture. As the word fat wasn’t very glamorous, meat such as fish and poultry were coined as “low fat, high protein.” These foods have never been low fat, FYI. Quality fats we now know are important, unless of course disease festers in your body and fat needs to be minimized to speed up detoxification and give the organs a break. Not all would agree with me here though, and every opinion has value. Anyways, the obsession with protein was born. As a culture, our nutritional goals are centered around whether or not we have enough protein. We have forgotten about the easily assimilated proteins in greens such as this wild #woodsorrel, #redclover, #sprouts, and #lettuce, yes even lettuce. Calories are another story. Our craving for protein are generally more of a search for the calories in sugars and fats. The body will get its jobs done with carbohydrates, even if they aren’t coupled with fats or proteins. In fact, the body hasn’t evolved to assimilate fats and sugars (carbohydrates) together on a daily basis, and the stress on our hydrochloric acid, pancreas, liver, and adrenals are significant. So when eating that fat of choice, know that it doesn’t require rice or potatoes on the side, though it is delicious. And if you have a potato or a banana, it doesn’t have to have butter or yogurt on it to be balanced. We are foragers, and always have been, snacking little bits here and there. Don’t underestimate the nibbles all around you. And when the weekend comes, I say load up and go food coma style 😋because that is part of the human experience as well.
#wildfood #protein #healthyfats #foraging #wildcrafting #disease