• Eat Simply

    Our foundation principles to eat simply are easy to understand. Yet changing any eating lifestyle by doing something simple can be very hard. Here's two powerfully effective and easy steps to eat simply:


    I. Choose the highest grade quality foods

    II. Use trusted, small scale sources

    III. Eat raw

    IV. Store correctly

    V. Share in community

    Your first step includes two intentional actions:

    1. Upgrade all meals to your favorite Grade A / highest quality foods (see below); and,
    2. Eliminate eating as many lowest quality Grade D & F foods and foodstuffs (see below) as you can: either replace them w Grade A foods, or just skip the meal/snack – gone means gone, not postponed!
    You will quickly realize how scarce Grade A category foods are in your day to day food environment and how constantly present all D & F category foods are – and they can be incredibly hard to weed out!
    Pro Tip – Design Your Food Environment
    • Increase the visual presence, ease of access to and sensory pleasure of Grade A foods in and around your home and create several "go to" pleasurable meals with them;
    • eliminate direct exposure to D & F grade foodstuffs in and outside your home;
    • improve both home and external environments until you don't have to consciously grind out avoidance of bad decisions at every meal;
    • be mindful, track and reward yourself for consistent, daily progress in eating the highest grade nutritional, metabolic and physiological valuable food you can; and most importantly;
    • ignore everyone else's noise and complaints about your new eating disorder (from their perspective)...
    It takes very little effort to start. After you take these actions once you'll always know how to do the first step – and then it's easy.
    Eat simply works if you're a carnivore, omnivore, vegetarian or whatever – there are plenty of Grade A upgrade options for every eating preference.
    You may continue eating lower categories of foods while you improve the variety and frequency of your Grade A pleasurable meals – it's up to you how often you wish to do so.
    Remember, the more Grade A category foods (and the less you consistently eat D & F) the faster and more enduring your improvements will be!
    I. Choose the highest grade quality foods


    Grade A: Raw Wild & Heritage Raised Naturally Edible Whole Foods. These are foods in righteously fertile environments (e.g. wild salmon, free range grass-fed/finished beef, berries in season, etc.) that give full experiential meaning to terroir; and, any of these foods traditionally cultured/fermented by man into still live enzyme and vitally active, natural foodstuffs (e.g. sauerkraut, yogurt, cheeses, etc.);


    Grade B: Raw Non-Heritage, "Farmed" Naturally Edible Whole Foods cultivated in equally and/or less optimal environments as above (e.g. farmed oysters, industrial scale produced organic foods, etc.);


    Grade C: Cooked Fresh Inedible Whole Foods at temperatures high enough and needed to break chemical bonds and destroy natural anti-nutrients in foods we can't eat or digest well raw (e.g. legumes, potatoes, egg whites, etc.);


    Grade D: Commercially Processed Whole Foods cooked, pasteurized and/or processed with chemical additives (e.g. nitrates, nitrites, etc.);


    Grade F: Commercially Processed Foodstuffs is any non-whole food-like item with multiple ingredients on the label, whether or not derived from any above categories. Avoid – all natural nutrition has been industrially extracted, degraded and chemically replaced with additives and preservatives to achieve a standardized and profitable commodity.

    Choose the most optimal foods, then source them from the most trustworthy, small scale suppliers you can find...

    II. Use trusted, small scale sources


    Unfortunately, our global food supply is rapidly degrading and not all is what it seems in our world. Industrial scale producers and suppliers are constantly seeking ways to extract profits from all they sell (especially organics). They consistently distort claims about their foods (if not outright lie) to sell more products at a profit – they are not interested in your health, only in your money.


    Be smart with your health and your money and find out who are the local producers with faces and names who daily risk their own skin in the game if their products are not authentic or hurt someone. These are your trusted, small scale sources to build your own supply of the highest Grade A foods available.


    Our universal list of small scale production with the highest degrees of trust include:

    • Self
    • Friends
    • Farmer's Markets & CSAs
    • Specialty Grocers, Butchers, Mongers, Ranchers
    • Local Organic Food Co-ops and Gardening Groups

    Ideally it's self and/or friends...


    The most enjoyable Naturally Edible Whole Raw Foods are those we're growing. Anyone can learn how to steward rich soils, practice animal husbandry, ranch, or even just have two chickens in an urban backyard for eggs. When we're passionate about our own wellness we end up finding joy in making the highest quality foods possible for ourselves.


    If not us, passionate friends and neighbors are a very easy source wholesome foods. Supporting their ongoing efforts is also way cheaper than starting your own back to the land practices – offer to chip in on the expenses, or do some of the work for a box of fresh goodies.


    Reality check...


    For most of us and our friends, growing our own food is just not likely to ever happen. That's fine. It's easy to meet others outside our social circles who can and will produce food for us and do it well – those whom we trust regarding quality, safety and consistency. Farmer's markets and communist supported agriculture offer the next best option in these situations.


    Farmer's markets & Community Supported Agriculture (CSA)...


    Farmer's markets and CSAs have the added advantages of bringing us fresh items in season, AND a greater variety of foods in tune with the local terroir around where we're living, or at least within a reasonably close region to it.


    They also offer other intangibles of gaining deeper knowledge about foods, expanding knowledge and networks for sourcing a greater variety of quality foods and, if we open ourselves up to them, real community.


    Specialty producers...


    If growing our own foods, finding friends doing it for us, or being within reach of a farmer's market are not an option for us, then we have to find reputable local, wholesome food purveyors, butchers and fish mongers who produce and/or source their provisions from good, well-trusted primary producers we can highly value but can't find or easily access directly on our own.


    These folks often also offer up the heritage breeds and wild comestible options we're unlikely to find in any mainstream commercial store or national chain.


    At the very least, source trusted specialty vendors who exclude GMO and all otherwise corrupted foodstuffs while sustaining a minimum level of quality regarding their provisions.


    NOTE: Specialty producers are in a low profit margin business for the love of it (if not also for the inherited circumstance of being born into it as an indentured servant to their family) – give them some love, recognition and credit for their accomplishments.


    The best food purveyors are often small scale artisans – these folks know wholesome, natural animal and plant breeds in incredible depth and what it takes to produce and deliver them at quality. In certain instances such folks join together or take benefit from a local food Co-op, where the focus on foods is always to source the most fresh, local and high quality raw provisions with all the good time needed to present them that way.


    If you can't have a knowledgeable conversation about wholesome food with the folks handling our food, then you're talking to the wrong person or in the wrong place!

    The remaining topics have extensive variable options. We offer tailored advice on how to success with the most optimal foods based on specific needs and your unique circumstances:


    C. Eat mostly raw

    D. Store correctly

    E. Share in community


    If you're interested, request guidance:



    Why Eat Simply?


    The global epidemics of obesity, metabolic syndrome, chronic inflammation, weakened immune systems, auto-immune diseases and just feeling like shit affects almost everyone. Our broken medical and healthcare systems offer no enduring solutions and only pharmaceutical relief from symptoms.


    We competitive athletes additionally suffer injuries and chronic degradations that prevent continued play at our personal best – we either can't seem to heal completely, or take a naggingly long time to do so...


    Eating simply from the highest category #1 foods improves all the above issues in a few simple ways:

    • restoring our historic Omega 6 & 3 essential fatty acid dietary balance;
    • ensuring nutrient dense meals so the body achieves wholesome satiety;
    • allowing efficient (low work) digestion and increased microflora gut health;
    • reducing the amount of dietary toxins and broken chemical bonds found in all lesser quality foods
    • ensuring natural and unmolested proteins for body structure renewal and energy balance needed to sustain lean, energized physiology for active play and enduring well-being in even sedentary work lifestyles.
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