• Self Health Challenges

    One Week Challenge #1

    Upgrade your daily food environments:

    • Choose as many favorite foods as you can from the highest quality Grade A category (see below); and,
    • Eliminate as many crap foodstuffs as you can from the lowest quality Grade D & F categories (see below), i.e. by replacing them w Grade A foods, or entirely skipping the meal/snack – gone means gone, not postponed!
    • Extra credit: review this list for the best Omega 3 balanced foods to bring into your daily Eat Simply menus.
    Grade A: Wild & Heritage Raised Naturally Edible, Organic Whole Foods.

    100% Vitality; 10% Risk Score.

    These are our purest ancestral foods, harvested from righteously fertile and wild environments (e.g. wild salmon, free range grass-fed/finished bison, berries in season, etc.) giving full nutritional complexity from exposure to a robust biome, i.e. terroir. These include traditionally cultured and wild fermented foods with still live enzyme and vitally active, natural organisms (e.g. sauerkraut, yogurt, cheeses, etc.).

     

    The 10% risk score of these foods comes from how many man-made pollutants might be present in our organic natural world, (e.g. heavy metals, micro plastics, pesticides) and already infecting our wild, whole and naturally organic, edible food supply.

     

    Grade B: Non-Heritage, "Farmed" Naturally Edible Whole Foods.

    80% Vitality; 25% Risk Score

    These edible foods may also be organically cultivated, but are done so in human controlled and manufactured environments; these foods are also often hybrids or fully domesticated species (e.g. farmed oysters, industrial scale produced organic fruits, etc.). Good enough foods, but one big step down from Grade A quality.

     

    The increased 25% risk score is from non-organic human husbandry and farmed foods with higher potentials for chronic dysbiosis.

     

    There are still unknown risks and an unproven safety record from genetically modified organisms (GMOs). Negative consequences already include strain resistant diseases (due to industrial scale mono crop conditions) and glyphosate (Roundup) loading. We also find many non-organic foods are raised with antibiotics needed to fight ever stronger strain-resistant bacteria (destroys your microbiome), growth hormones (imbalances your immune and endocrine system) and pesticides (damaging toxins to your cells and chronic inflammation);

     

    Grade C: Prepared, Naturally Inedible Whole Foods.

    20% Vitality; 50% Risk Score

    These are Grade A & B foods needed to be cooked at temperatures high enough to destroy anti-nutrients, or processed in some way, in order to make the naturally inedible food edible, e.g. (e.g. legumes, potatoes, roasted nuts, etc.).

     

    The 50% risk score is due to heavier digestive workloads from eating foods with destroyed enzymes, broken chemical bonds and lingering anti-nutrient toxins. Any persistent diet of foods with natural anti-nutrients, or those we can't eat or digest well without high heat cooking, can create dysbiosis in our microbiome.

     

    Grade D: Commercially Processed and Shelf Stable Whole Foods

    -20% Negative Vitality; 80% Risk Score

    These are any cooked, pasteurized and/or processed foods with a list of chemical additives (e.g. nitrates, nitrites, etc.) and are anti-vitality foods sucking the Self Health progress out of you over time.

     

    The 80% risk score arises in these foods because of more than one or two ingredients on the label you can't pronounce. If you can't immediately understand the ingredients on the label, then why the hell are you putting them into your body?

     

    Don't be somebody else's science experiment for their profit...

     

    Grade F: Commercially Processed Industrial Foodstuffs

    -80% Negative Vitality; 100% Risk Score

    We would prefer you eat pure cane sugar candy and beverages than any of these totally dead, Grade F sh!t foodstuffs.

     

    These are crap, fake foods with multiple chemical ingredients on the label. Avoid these – even if marketed as "natural" from any above food grade categories.

     

    Any such natural nutrition has been industrially extracted, degraded and replaced with chemical additives and preservatives needed to achieve a standardized and profitable commodity. You're 100% Risk score doesn't mean you're going to die anytime soon from eating these foodstuffs:

     

    You're just not going to play as long or as vitally and pain free as you might have wanted or could have...

    __________________________________________________

     
    And after you take initial actions you'll create momentum. Your new environment structure will support ongoing removal of conflicting influences and grinding decisions – and then sticking becomes effortless and easy.
     
    Eat Simply food environments can be refined to serve carnivores, omnivores, vegetarians or whatever way you eat – there are plenty of Grade A upgrade options for all eating preferences, except lower grade quality ones!
     
    You may choose to continue eating lower grade quality foods while you improve the variety and frequency of your Grade A pleasurable meals – it's not necessary, but it's entirely up to you how much of a challenge you want to make for yourself. Some soccer players just want to dribble the entire field... good luck with that.
     
    Remember: the more Grade A quality category foods you eat (and the less you consistently eat Grade D & F foodstuffs) the faster your recuperative powers and more enduring your vitality will be!
    Check-In with Rob:
    1. Send me your Challenge #1 baseline survey with the estimate of how many servings (totally your call on how you measure a serving) of foods you eat in each of the above categories over an average week. Submit your counts prior to making any food upgrades; and then,
    2. Schedule a call with Rob (below) after your first week of food upgrades – we will discuss how many servings you ate in each of above categories during your first week and how that worked out for you.

    That's it!

    Pro Tip

    How to Upgrade a Daily Food Environment

     
    You might quickly realize how scarce Grade A & B quality foods are in your daily life. And then how frequently lower grade quality foods appear (usually from others) throughout your day!
     
    Here's how to easily fill high grade quality food deficits and defend against persistent low grade quality food assaults:
    • increase the visual presence, ease of access to and sensory pleasure of Grade A foods in and around your home.  Create several "go to" pleasurable meal recipes with Grade A foods and always have these foods at the ready for a snack;
    • eliminate frequency of direct exposure to D & F grade foodstuffs in and outside your home at your habitual meal times, and then as much as possible throughout your day;
    • refine both home and external environments until you don't have to see and consciously grind out visual and sensory avoidance of low grade food decisions at every meal;
    • be mindful of eating better so that it becomes more and more pleasurable – track nutritional, metabolic and physiological valuable gains you want to experience and reward yourself for consistent, daily progress; and most importantly, soften the social disruption your new choices will have on others...
    • learn to politely say you've already eaten and are full, or perhaps feeling nauseous and not well enough to eat any offers of lower grade quality foods at any moment; or, just ignore everyone else's noise and complaints and get on with your new, improved eating lifestyle – life and playing time is short!
    It takes very little effort to start these changes. And they accumulate momentum and good-habit forming power quickly.
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