Buffalo

Examples of one serving include 3 oz (size of a deck of cards) cooked meat or poultry; 3 oz grilled fish; 1 egg.

For the meat, poultry, eggs, and fish group, Preferably consume two servings a day of “Green-Green” foods. If unavailable, you can consume two servings a day of “Green” foods.

For the meat, poultry, eggs, and fish group Restrict total food group servings per session to one.

For the meat, poultry, eggs, and fish group, Restrict total food group servings per day to two.

Examples of one serving include 3 oz (size of a deck of cards) cooked meat or poultry; 3 oz grilled fish; 1 egg.

For the meat, poultry, eggs, and fish group Restrict total food group servings per session to one.

For the meat, poultry, eggs, and fish group, Restrict total food group servings per day to two.

Of course, many people bring up their children successfully as vegetarians. However, staying with the Savanna Model, fish and fowl are fine. Free-range, omega-3-rich eggs are always good in any quantity. Just remember, you don't have to give your child anything that, as a Bond Effect practitioner, you would not eat yourself.

In times of plenty, the Eskimo could consume prodigious amounts of meat: 9 lbs in a day has been measured as a normal occurrence. At such times they drank prodigious amounts of water, too— which is a direct result of eating an excess of protein (see "Alkalizing" section in Chapter 1 and "Acid-alkali Balance" section in the Ow ner's Manual). The kidneys needed to flush out the overabundant amino acids (proteins).

The Cretans ate frugally; they ate fish but virtually no meat (just the occasional goat's meat, as beef was nonexistent); they ate plenty of plant food, notably a salad-green called purslane; and they consumed very little dairy, pastries, or sugars. Unlike the Okinawans, they ate bread— a rough-ground, whole-wheat variety— and they had a moderate fat consumption through the sparing use of olive oil in the kitchen. They also had an extraordinary custom: For the Cretan, traditional breakfast often consisted of a small amount of olive oil downed in one gulp, and that was it until lunch time. Wine was also commonly drunk, but in moderation.

in 1942, the USDA issued a new food guide that reduced the number of food groups to what they called the "Basic Seven." These were: green and yellow vegetables; oranges, tomatoes, and grapefruit; potatoes and other vegetables and fruit; milk and milk products; meat, poultry, fish, eggs, and dried peas and beans; bread, flour, and cereals; and butter and fortified margarine.

With the creation of the "basic seven", several changes were made from the 12 food groups in the family food plans. "Potatoes and sweet potatoes" have been lumped in with "other vegetables and fruit." "Eggs" and "dry beans, peas, and nuts" are lumped in with "meat, poultry, and fish." The "butter" group has been expanded to "butter and fortified margarine." The word lean has been dropped from the category "lean meat." The "other fats" group and the "sugars" group have disappeared entirely.

In 1956, the "Basic Seven" groups were condensed to the "Basic Four": milk and milk products; meat, fish, poultry, eggs, dry beans, and nuts; fruits and vegetables; and grains. This time the "green and yellow vegetables" group has disappeared. "Butter and fortified margarine" has been dropped. "Oranges, tomatoes, and grapefruit" are lumped into the catch-all category "fruits and vegetables."

One USDA group, "Meat, Fish, Poultry, Dry Beans, Nuts and Eggs," seems to have been lumped together because they are, on the whole, protein-rich foods. However, not all protein-rich foods (for example, cheese) are included and some protein-poor foods (for example, chestnuts) make the list.

Our [Savanna model] modified groupings then are: Grains; Vegetables (Starchy); Vegetables (Non-Starchy); Fruits; Milk and Dairy; Meat, Fish, Eggs, and Poultry; Dry Beans; Nuts; Fats and Oils; Sugars and Sweeteners; Salt and Sodium; and Beverages.

The Eskim o's high-meat diet provides protein in excess of the body's requirements. The body cannot tolerate excess protein in the bloodstream, so it immediately mobilizes the kidneys to get rid of it. In turn, the kidneys have to extract more water from the bloodstream to provide the necessary fluid for flushing the waste proteins out in the urine. This has two consequences. This extra urination leads to dehydration and abnormal feelings of thirst— the reason why Eskimos were driven to downing vast quantities of water on their high-meat diets. Second, nature did not design the kidneys to work like this on a continuous basis. Waste protein cells and calcium-bearing cells crystallize into hard nodules. These are the kidney stones that block kidney ducts and cause immense pain.

What are acid-forming foods? Not foods that taste acidic, but rather the ones that after digestion and metabolism have the effect of acidifying the body. They are foods that contain sulfur, phosphorus, and chlorine— found chiefly in proteins like meat, fish, eggs, and cheese. For example, bland roast chicken is one of the most acidifying foods around. Starches like bread, flour, pasta, and cereals are also acid forming.