The Perfect Health Diet
My family has been experimenting with the Perfect Health Diet, which is Paul and Shou-Ching Shih Jaminet’s approach to healing the body and gut. Their recommendations are based on analyzing our body’s response to different foods and nutrients. Each substance our body takes in (i.e. food) has an upper limit and a lower limit. If we don’t meet the lower limit, then we have an inadequate amount and our body has to compensate for it. If we pass the upper limit then we’ve taken too much and the dose turns toxic. The trick is landing in the sweet spot.
Sound complicated? Turns out it’s really not. Just a very helpful look at the paleo diet based not on what we assume our ancestors ate, but on our reactions to nutrients in the foods we eat today. Their book is very approachable and logically written, I highly recommend checking it out. Bottom line, they recommend about 100-150 grams of carbs per day from vegetables and safe starches (root veggies, white rice, tapioca, etc) eaten with fat. At the lower end of the starches spectrum, that’s 20% carbohydrates, 15% protein, and 65% fat. And that’s in line with Mark Sission’s recommendations on the Primal Blueprint Carbohydrate Curve.
The emphasis on safe starches removes sugar from the equation. Our bodies need glucose but they need minuscule amounts of fructose and fructose quickly becomes a toxin. Safe starches provide glucose without the load of fructose sugar and other sweeteners provide.
I’ll keep you all informed as we keep experimenting with the Perfect Health diet but for now we’re seeing some pretty positive things! Sleeping better, less cravings for sweets, and more satiating meals.
You can also check out Tom Naughton’s (Fat Head) take on the diet.
To this end, I’ve created a scalloped potato recipe high in saturated fat to encourage Adam to opt for safe starches rather than sweets (his sweet tooth is notorious). I’ve swapped coconut milk for regular milk and use a well-aged cheddar to help avoid issues with dairy.
3 tablespoons butter
4 tablespoons potato starch
1 can coconut milk
1 teaspoon salt
A dash of cayenne
1 cup aged grass fed cheddar cheese, shredded
3 cups peeled and thinly sliced potatoes
Additional 1/2 cup cheddar, shredded
Preheat over to 350 F.
Melt butter over medium heat in a medium sauce pan. Whisk in potato starch. Add coconut milk, salt, and cayenne then whisk. Allow to come to a very low boil (just a few bubbles coming up) reduce heat to low and stir in 1 cup of cheddar.
Butter a casserole or baking dish and create a layer of overlapping potato slices with half the potatoes. Pour half the cheese mixture over the potatoes. Create a second overlapping layer of potato slices then pour remaining cheese mixture on top.
Bake for 1 hour. Sprinkle the remaining cheddar on top then put a dusting on paprika for color and return to over for 15 more minutes.