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Can Eating Like an Ape Improve Your Health?

Posted on: August 23, 2009

Are we paying the price for eating processed foods?
The prominence of diseases connected to high cholesterol and blood pressure in the world’s population raises the issue of whether our current western diet is a major factor in the development of cardiovascular illness, hypertension, stroke and diabetes.

“Our group’s total cholesterol fell by 23%”
We took ten volunteers back in time to take a leaf out of the book of our ancestors in order to investigate what impact our short, sharp, shock would have on reducing the risk of fatal illnesses. At the end of the period we tested the biological markers cholesterol and hypertension as the measures of our success. In just twelve days our group’s total cholesterol fell by 23% and we also saw a sharp decrease in sodium levels. So, what does this show? That simply by introducing changes into our diet, by aping our ancestors, we can dramatically improve our health.

The Evolution Diet
The volunteers on our ‘Evo’ diet were picked because they had above-average cholesterol levels ranging between 5 and 6.8. If you are already on medication for high cholesterol it is important to consult your doctor before making any changes.

Our group also had diets low in fruit and veg and high in fat, many of them eating a lot of processed and fast food. Although as a group their cholesterol levels and blood pressure dropped dramatically it is important to note that following the ‘Evo’ ‘Diet does not guarantee a decrease in cholesterol levels.

In order to produce dramatic results our ‘Evo’ dieters ate 5kg of fruit and veg a day. Obviously, with the pressures of modern living this is not practical. Our advice, if you wish to lower your cholesterol, would be to cut down on fat and processed foods including meat and dairy, and incorporate as much fruit, veg and nuts into your diet as possible.

An example of what they ate:
Olives in brine (weighted with stones) (35g) = 0.2% of total diet
Honey (34g) = 0.2%
Walnuts (50g) = 0.3%
Cashew nuts, plain (50g) = 0.3%
Mange-tout peas (75g) = 0.5%
Sugar-snap peas (150g) = 1.0%
Cabbage, average (80g) = 0.5%
Watercress (80g) = 0.5%
Summer Cabbage (80g) = 0.5%
Nuts, hazel nuts or filberts (96g) = 0.6%
Spring onions, bulbs and tops (200g) = 1.3%
Peas, edible-podded (200g) = 1.3%
Kiwi fruit (weighed with skin) (120g) = 0.8%
Asparagus (125g) = 0.8%
Avocado (weighed with skin and stone) (150g) = 1.0%
Cherries (weighed with stones) (150g) = 1.0%
Peanuts (weighed with shells) (150g) = 1.0%
Radish (320g) = 2.1%
Dates (weighed with stones) (160g) = 1.1%
Cauliflower (200g) = 1.3%
Courgette (200g) = 1.3%
Peppers, red (400g) = 2.7%
Figs (400g) = 2.7%
Broccoli (750g) = 5.0%
Mangoes (weighed with skin and stone) (500g) = 3.3%
Paw-paw (300g) = 2.0%
Strawberries (302g) = 2.0%
Carrots, young (1004g) = 6.7%
Bananas (603g) = 4.0%
Pears (302g) = 2.0%
Raspberries (604g) = 4.0%
Blueberries (302g) = 2.0%
Mushrooms (322g) = 2.2%
Grapes (322g) = 2.2%
Plums (weighed with stones) (322g) = 2.2%
Apricots (350g) = 2.3%
Peaches (400g) = 2.7%
Apples (450g) = 3.0%
Melon, Honeydew (weighed whole) (1000g) = 6.7%
Tomatoes (1950g) = 13%
Satsumas (weighed with peel) (1376g) = 9.2%
Total weight = 14966g

The Wholefood Farmacy
We have seen the future of medicine and the future is food


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