Welcome to PaleoEdge! Straight forward, practical, well-researched and to the point. PaleoEdge.com was created in 2013 to elucidate what a true modern version of the paleolithic diet might look like, debunk dietetic myths and seek nutrition justice. Here you will find a fact based, accurate health platform that isn’t based on lobbying, politics or a processed food company generating their own research.
The modern version of the Paleo diet is not an accurate portrayal of our distant ancestors. The plants and animals were wild breeds, the water was pure and mineral rich, and ancient grain consumption played a role during the Paleolithic period. Depending on geography, the paleolithic diet changed dramatically from plant-based diets with few animal foods, to meat based diets with little to no plants. The reason some of us can tolerate milk and others can’t, is as recent as the last 10,000 years. Therefore the inclusion of dairy as being beneficial or detrimental in your diet relies on genetics. In the present era, accessibility to vitamins, minerals and adaptogens have assisted in protection against the modern chemical world. Therefore the most advantageous form of the Paleo diet is a hybrid between the hunter gatherer, the farmer and the modern man, known as the PaleoEdge.
What is the PaleoEdge?
PaleoEdge is the short Mesolithic bridge between the late Paleolithic period and the beginning of the agricultural Neolithic age. The diet was one of a hunter-gatherer with the beginning of plant and animal domestication. The PaleoEdge diet transforms the power and speed of a hunter, with the brute strength and endurance of a farmer into the modern athlete. The diet is designed with the principles of the hunter-gatherer, the addition of early agricultural foods and fermentation, and the modern processing machinery and natural preservation techniques of the present.
Cultures from around the world have perfected meals over thousands of years, and only recently have we lost these traditions. You will find that each culture has different combinations of foods, but often share the same principles: local and fresh plants, some raw, some cooked, some fermented, bone broths, animal foods including organ meats and seafood. By tapping into your local food supply and following traditional dietary principles, you are obtaining the highest nutrient density of your food and the most favorable genetic expression of your DNA. Today we can also take advantage of modern preservation methods of adaptogenic herbs and mushrooms that are now available from every corner of the world to help adapt to a more stressful (emotionally, psychologically and environmentally) society.
The PaleoEdge Diet
1. Animal protein: Wild fish (salmon, cod, herring, sardines, mackerel, anchovies, arctic char, shrimp, squid, oysters, crab, low-mercury tuna, fish eggs), wild meat (elk, boar, buffalo and venison), grass-fed (not grain-fed) domesticated meat (beef, lamb, chicken, duck, goat), organic pastured liver, heart, kidneys and pastured eggs.
2. Vegetables, Fungi, Herbs and Spices: All vegetables, mushrooms, herbs and spices are excellent. Consume garlic, onions, leeks, broccoli, cabbage (esp. sauerkraut), Brussels sprouts, romaine lettuce, parsley, collard greens, kale, cauliflower, turmeric, ginger, cloves, cinnamon, oregano, rosemary, parsley, basil, cardamom, shiitake and maitake mushrooms all for anti-cancer compounds.
Choose organic sweet potatoes, taro root, squash, potatoes, peas and carrots for glycogen storage for heavy training. Choose more raw, watery vegetables during the warmer months, and cooked vegetables during the colder months. Add fermented vegetables with meat and sea vegetables like bladderwrack, wakame, nori, kombu and dulse with fish or other meals for iodine.
3. Fruit: Choose organic and wild berries (blueberries, raspberries, blackberries, elderberries, strawberries, cranberries etc.) for anti-cancer compounds, vitamin C and various other nutrients. Choose fiber rich fruit like apples and pears, and electrolyte rich watery fruits for exercise like oranges, tangerines, lemons, limes, grapefruit, berries, mango, watermelon, canteloupe, pineapple, apples, peaches and apricots. If you are trying to keep your sugar intake low, stick with berries only. Eat what is in season as each one provides different compounds for the weather to help you adapt.
4. Nuts, seeds and oils: All raw nut and seeds are recommended to be prepared by soaking/sprouting and dehydrating. Extra virgin coconut oil, pastured lard, pastured tallow, pastured duck fat and ghee are the only cooking oils recommended. Use cold pressed, unfiltered olive oil for salads and very low heat. No canola, grapeseed, sunflower, safflower, soy or corn oil.
5. Minimal grains and legumes: It has been suggested that wild einkorn grain was harvested in the late Paleolithic and early Mesolithic Ages, 16,000-15,000 BC. Thousands of fully mature small-grained wild grasses were retrieved at Ohalo II, a submerged 23,000 year old site at the shore of the Sea of Galilee in Israel. There is evidence of sorghum grain residues found on stone tools and African potato consumption at a site in Mozambique, Africa dating back to 103,000 B.C. The use of oat flour in southern Italy was dated 32,000 years ago. And finally residues of 10 grass seed grains of triticeae – the family of wheat, rye and barley – and legumes in the teeth of Neanderthals in Belgium and Iraq who are believed to have lived 36,000-46,000 years ago.
The Neolithic founder crops were emmer wheat, einkorn wheat, barley, lentils, peas, chickpeas, bitter vetch and flax. There is also evidence of domesticated rye in the Natufian culture of the Eastern Mediterranean and in northern Europe. Today, the majority of wheat no longer resembles the wheat of our ancestors and is the cause of many modern health issues. I recommend avoiding all wheat products, and choosing slow rise sourdough rye or sourdough einkorn bread.
If you are in a position where you can’t avoid wheat, choose sourdough bread. The ingredients should only include flour, sourdough starter, water and sea salt. If it says “yeast” and contains hard to pronounce preservatives, it’s not real sourdough. Fermentation helps break down energy depleting gluten and mineral blocking phytic acid. One study published in 2007 in the peer-reviewed Applied and Environmental Microbiology found that when wheat bread was thoroughly fermented, it reduced gluten levels from roughly 75,000 parts per million to 12—a level that technically qualifies as gluten-free. Sourdough rye is the traditional bread of cold climates like Scandinavia, Switzerland, and Russia.
I’m not convinced from a clinical and anthropological view that oats, sorghum or rice are as sinister as wheat and can be included in a well rounded diet in moderation. Lentils provide an inexpensive source of protein, folate and fiber when prepared correctly. Chickpeas can be made into hummus as an excellent source of folate and manganese, and freshly ground flax can be added to a meal for extra fiber and phytochemicals. All other beans are avoided due to the digestive strain it causes many people due to improper soaking and cooking techniques.
Examples of real sourdough:
6. Dairy – grass-fed, raw, fermented and whole fat only: Optional. Goats and sheep were among the first domesticated animals by the Neolithic farmers around 10,000 to 11,000 years ago, while cows were speculated to be domesticated about 7,000 to 8,000 years ago. One theory of the pervasive intolerance of cow dairy in the western world is believed to be caused by the breeding of A1 cows instead of A2 cows. A1 milk contains the amino acid histidine whereas A2 milk contains proline at the same position of the amino acid structure. Scientists believe a gene mutation is thought to have occurred around the time of domestication in different parts of Europe, whereas the mutation does not appear to have taken place in African and Asian domestication.
Another theory is that pasteurization is to blame and that people who cannot tolerate pasteurized dairy can consume raw dairy without a problem due to the enzyme lactase staying in tact. People do often tolerate goat and sheep’s milk without any problem and is recommended if there is any sensitivity. Grass-fed whey protein powder and butter from cows is often tolerated by those with a sensitivity, however goat versions of both can be purchased. Gouda and brie are the top recommended cheeses due to their high vitamin K2 content, important for getting calcium into the bones instead of the arteries. *Due to chemical contamination in the fat content in animals – especially milk – I do not recommend buying any commercial feedlot dairy products. Small, isolated farms with grass-fed dairy would be best choice or from other countries like Ireland and Germany, otherwise skip it.
7. No refined sugar, artificial sugar, artificial colors or words you cannot pronounce: Eat food from the land, not from the laboratory.
8. Fermented drinks and tea: Kombucha, Kvass and other fermented drinks are recommended for energy, immunity and recovery. Organic black tea, green tea and Yerba Mate are all excellent coffee substitutes for numerous health benefits.
9. Adaptogens: Utilize the advantage of being able to obtain mushroom (reishi, maitake, cordyceps and coriolus) and herbal adaptogens (ashwagandha, rhodiola and eleuthero root) to increase resistance to biological, chemical and physical stress, along with power, speed, endurance and immunity from around the world.