One Week Challenge #1
Upgrade your daily food environments:
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 plant foods needed to be cooked at temperatures high enough to destroy anti-nutrients (animal foods have no natural anti-nutrients) 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 cooked plant and animal 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, radically changes our gut microbiome, creates less than optimal dysbiosis and increases potentials for leaky guts.
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...
How to Upgrade a Daily Food Environment
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