The food pyramid, a dietary guideline familiar to many, is often associated with the 1990s in America. However, its origins trace back to 1970s Food trends and Sweden. While the food pyramid aimed to promote balanced eating when it was introduced, our understanding of nutrition and food production has significantly evolved since then. It’s time to reconsider whether this decades-old model still serves our health interests today.
One of the primary concerns with the traditional food pyramid, especially in the context of modern 70s food thinking, revolves around its base: grains. The pyramid advocated for 6-11 servings of grains, breads, pasta, cereal, rice, and similar staples daily. However, contemporary agriculture practices introduce a significant challenge. Many of these grains are now treated with glyphosate-based herbicides like Monsanto’s RoundUp.
Glyphosate exposure has been linked in studies to a range of serious health issues, including various cancers, neurological disorders like Parkinson’s and Alzheimer’s, autism, diabetes, and digestive problems. Beyond human health, glyphosate also negatively impacts soil health and the broader environment. Consuming multiple daily servings of foods potentially contaminated with glyphosate raises concerns about immune system health and long-term well-being. In today’s food landscape, it’s arguable that these grain-based foods should no longer form the base of our dietary pyramid. Furthermore, a significant portion of grains in America are genetically modified, compounding the issue by combining genetic modification with chemical exposure.
The quality of fruits and vegetables, also cornerstones of a healthy diet, has also changed since the 70s food era. To maximize the nutritional benefits of fruits and vegetables in the modern age, juicing and filtering the juice is suggested by some. This process may help reduce the intake of heavy metals from environmental pollution and pesticide residues present on produce. Using a magnifying scope to examine fruits and vegetables can sometimes reveal concerning substances on their surfaces, highlighting the extent of potential contamination in our food supply.
Fruits with natural protective layers, like pineapples, oranges, grapefruits, watermelons, and bananas, may offer a degree of protection. However, even these are not immune to internal damage potentially caused by environmental factors and modern agricultural practices. Instances of seemingly perfect fruits being moldy or damaged at their core underscore the pervasive nature of these challenges. Environmental pollution, sometimes referred to as chemtrails, is implicated in damaging soil, crops, and air quality, further impacting the integrity of our food sources.
Meat and dairy were once widely recognized for their health benefits, and they still offer nutritional value. Meat, rich in protein, is crucial for maintaining muscle mass, bone strength, and cellular health. It also contributes to the body’s thermogenic processes, aiding in fat burning. Opting for meat raised without antibiotics and hormones, and choosing grass-fed over corn-fed options, are important steps to enhance the health benefits of meat consumption.
Dairy, similarly, has undergone significant changes since the 70s food era. Raw milk, historically used for its medicinal properties, is now less common. A key issue is that many dairy cows are fed genetically modified corn instead of grass, altering the composition of their milk. Pasteurization and homogenization, standard dairy processing methods, can also contribute to lactose intolerance and other digestive issues. Beneficial bacteria found in probiotic supplements are also present in raw milk, and cow’s milk is naturally rich in essential amino acids. However, the modern treatment of cows and milk processing methods have altered the nutritional landscape of dairy products.
Regarding seafood, prioritizing white fish is advisable. Shellfish like shrimp, calamari, clams, and crabs are bottom feeders, meaning they consume waste from the ocean floor. While they have natural filtering systems, humans lack these mechanisms, making white fish a potentially cleaner and healthier choice.
While the dangers of excessive sugar consumption are widely understood, the role of fats in the diet also warrants reconsideration from the 70s food pyramid perspective. Instead of using oils “sparingly,” as the pyramid suggested, incorporating healthy oils like coconut oil, olive oil, grapeseed oil, avocado oil, and natural butter more liberally is now often recommended. These healthy fats are beneficial for cooking, nutrient absorption, and overall health. They provide healthy calories, support protein transport, and nourish skin, hair, and nails. Furthermore, healthy fats contribute to heart and brain health. It’s advisable to replace processed vegetable oils like canola oil with these healthier alternatives, or even consider cooking with animal fats like bison or duck fat.
In conclusion, while the food pyramid was a pioneering effort in dietary guidance during the 70s food era and beyond, our understanding of nutrition and food production has advanced significantly. Factors like glyphosate exposure, GMOs, environmental pollution, and changes in food processing necessitate a re-evaluation of these traditional dietary guidelines. Focusing on whole, unprocessed foods, prioritizing healthy fats, and being mindful of food sourcing are crucial considerations for navigating the modern food environment and promoting optimal health.
