It’s tough to imagine going from this – gorging myself on pasta, bread, and piles of fresh buffalo mozzarella in Italy – to repping the #lowcarb, #glutenfree & #dairyfree life. 

Once upon a time, I was known for having a stomach of steel. I loved South Korean street food, and my gut could handle just about anything short of a Guatemalan amoeba I once picked up in a jungle waterfall. 

So, when I got very sick with a gut infection a little over a year ago (right here in my home town) and had to restrict my diet to little more than greens and bone broth, it made me wonder: what HAPPENED to me? 🤯 

What happened was a combination of stress, and a very high-sugar, high-fibre diet that was low in collagen, and the amino acids we need to build a strong gut lining. This one-two punch resulted in dysbiosis (an imbalance of gut microbes), which caused chronic and severe bloating, sharp pain after eating, near-crippling anxiety, fatigue, and headaches that would swing in tandem with the stomach aches, because #gutbrainconnection. 

To read more about that experience, and the specific techniques and protocols I used to recover, visit my previous post, “Let’s Talk About Meat + Why I Started Eating it Again“.

In order to heal, I had to remove any and all inflammatory foods from my diet, increase my protein intake, rebalance my gut flora, and most importantly, take serious inventory of my life and whether the path I was on was truly what was best for me. 

It took time, and a lot of work (both physical and emotional), but I’m happy to report that I am finally back to my old self. I still avoid the most common allergens and irritants like gluten, dairy, and refined sugar, but I CAN eat them, on occasion, with little or no consequence. And silly as it may sound, this thrills me. 

Even better, I am actually absorbing and reaping the full benefits of all of the nutrition and supplements I am consuming, which essentially means all of my symptoms have gone away.

These days, I do my best to focus on the quality of the food, rather than the food itself. I have no fear of a lusty, crusty loaf of homemade organic sourdough, although I probably would not eat it every day. I’ve completely renounced any dietary extremes or labels I once imposed on myself, trading them instead for a balanced and well-rounded respect for my body, and enjoyment of all foods (and my life) again. 

Among the many takeaways from this experience (which I wish to pass on to anyone with similar struggles), were the following:

1. Never underestimate the influence of emotional stress on your physical health. When you are losing yourself spiritually, you will eventually and inevitably begin to lose yourself physically, too. I will never again question whether mental/emotional “dis-ease” can manifest in physical ways. I would encourage you to check out When the Body Says No, a great reference book outlining the research on the physiological connections between life’s stresses and the body systems governing nerves, hormones, and the immune system.
2. Just because your body can’t tolerate something now, doesn’t mean you will never be able to again. Diagnosed celiac disease aside, sometimes high-allergen foods can trigger reactions where there are reactions to be triggered. But by returning to the basics for a little while, and giving you and your gut the nourishment and boundaries to heal, you may in time regain the resilience and flexibility to enjoy all the experiences that life has to offer. 

If you need help with this, check out The Well Fed Cookbook for lifestyle and dietary guidance, as well as a delicious variety of gluten-free, dairy-free, and refined-sugar-free recipes. 

As much as we would like to believe that there is a perfect diet that will benefit every single person on the planet – health-wise, ecologically, and spiritually – without exception, this just isn’t the case. Literally every “body” is different. We all have a different set of nutrient requirements, for genetic, environmental, physiological, and other reasons. 

Some people thrive on a 100% plant-based diet, because their bodies naturally produce high enough amounts of collagen, certain hormones, or EPA and DHA (essential fatty acids), and so they don’t require the extra amount we get from animal foods, where they are primarily found. There is no question that a plant-based diet is a very healthful one – anti-inflammatory, alkalizing, and rich in vitamins and minerals, as well as beneficial for weight loss and disease prevention. 

This does not mean, however, that EVERYONE can get EVERYTHING they need from plants 100% of the time. Some people can. Others have more trouble – those who have digestive problems, blood sugar imbalances, or trouble absorbing nutrients, for instance. (Personally, I struggled with all three). It also does not mean that meat is inherently “bad for you” or that it does not also contain nutrients that are useful to our bodies. There is a reason bone broth has been a tonic for the sick for centuries, due to its rich healing properties. 

I absolutely loved eating 100% plant foods. It made me feel aligned, emotionally and spiritually. Unfortunately, I did not feel so at peace physically. For the past couple of years, I have struggled with severe bloating and digestive pain, headaches, fatigue, depression and anxiety, skin breakouts, poor immune function, and, more recently, rapid weight- and hair-loss. I managed to control and even remedy some of these symptoms by tweaking my macronutrient ratios, or incorporating certain supplements to safeguard against common deficiencies on a vegan diet. However, my symptoms were always there, just under the surface, even if they lay dormant for a time. It seemed like I was never able to fully heal. Looking back, only now do I realize that these were all symptoms of an underlying candida albicans infection, which only became apparent after a recent round of antibiotics, which resulted in a severe overgrowth.

Here’s the thing: candida is an organism that feeds on sugar and carbohydrates, and part of the treatment protocol involves starving it out. Although it is theoretically POSSIBLE to treat candida on a plant-based diet (lots of leafy greens, non-starchy vegetables, and some nuts and seeds), it was simply not a realistic option for someone as depleted as myself. (I now understood that the reason all of my supplementation had not yielded permanent results was because my body wasn’t able to absorb nutrients properly). A low-carbohydrate approach on a plant-based diet meant minimizing my intake of beans, grains, chickpeas, lentils, and potatoes – essentially, all of my protein sources. So I had to find other ways to sustain myself.

The decision to incorporate some meat back into my diet was not an easy one, as I’m someone who believes strongly in conscious and compassionate living, as well as the principles of non-violence. But I could no longer deny my intuitive and bodily demand for meat. I’d even had dreams about it – smoked fish and game meats drying in the rafters of longhouses built by my ancestors. Then I remembered. This is how we survived.

I already knew that, if I was going to eat meat, I was going to source it as ethically and responsibly as possible. My formal training as a nutritionist had taught me that, when it comes to animal foods, quality matters. Whether we are talking about health, ethics, or sustainability, there is a big, BIG difference between factory-farmed meat and wild or pasture-raised animals, so much so that I would rather eat no meat at all than eat animals raised in CAFO’s (concentrated animal feeding operations). And I tell my clients the same thing.

Besides the indescribable cruelty that feedlot animals are subjected to, they are often fed unnatural diets (genetically modified corn, soy, and/or grain), which make them sick and deplete their nutritional value. They may also be given hormone injections to expedite them to slaughter weight, as well as antibiotics to keep them alive in crowded and unsanitary conditions – toxins which then bioaccumulate in their tissue and are passed right along the food chain to us, along with their stress hormones. Globally, CAFO’s are also the leading cause of species extinction, deforestation, and ground water contamination.  

By contrast, good-quality animal products can be an excellent source of complete protein, immune-boosting minerals, Vitamin D, anti-aging fatty acids, and energy-boosting B-vitamins. The glutamine and collagen present in meat is essential for healing and strengthening connective tissue such as skin, joints and ligaments, as well as the gastrointestinal tract, which allows us to digest fibrous carbohydrates like fruits and vegetables, nuts and seeds. Even the saturated fats and cholesterol serve a purpose, as studies are now showing that they aid in nutrient absorption, help us to build cellular membranes, and produce hormones like estrogen and testosterone.

It’s important to remember, though, that too much of anything is not a good thing. We don’t need nearly as much meat as the majority of North Americans currently consume. For most of us, a 2-4 oz. portion just 2-3 times per week is plenty. Meat is an incredibly nutrient- and energy-dense food, so the overconsumption of it will inevitably result in weight gain and increased risk of illnesses such as atherosclerosis and cardiovascular disease.

So, when it comes to meat, quality AND quantity matters.

I still consider myself “plant-based”, since at least 80% of my diet still consists of fruits and vegetables, nuts and seeds. The remainder of what I need comes from local, organic, wild or pasture-raised, and hormone/antibiotic-free eggs, fish, and meat. Yes, it is more expensive than buying a club pack of bleached and chlorinated chicken breasts at the grocery store, but if we are only consuming what we need, the cost is nominal.

For anyone who is interested, I source fish like wild-caught lake trout from Dockside Fisheries in Wheatley, local free-range eggs from Mailloux’s Farm Fresh in Amherstburg, and organic, pastured, grass-fed chicken and beef from InstaHealthBox in Windsor.

The sirloin featured in this post’s photo came from a Black Angus steer that was fed and finished on a strict diet of organic grass in a stress-free, antibiotic-free Ontario pasture. Compared to industry-standard meat, this beef contains 4 times more vitamin E, 10 times more vitamin A, 5 times more heart-healthy Omega-3’s, and has 30% less cholesterol and 80% less fat and calories. It has also been raised in a way that reduces soil degradation and actually sequesters carbon and other greenhouse gases.

I still believe strongly in the benefits of a plant-based diet. I will still support local plant-based businesses, and endorse this way of eating at every opportunity. I do not believe it was the cause of my health problems; only that my health problems were impossible to treat without the conscious and intentional utilization of some other types of foods. Maybe someday I will return to a fully plant-based way of eating. Maybe I won’t.

I believe that if we choose to eat animal foods, it is our responsibility to do so with the utmost reverence and discretion. Today, I find that I actually feel more aligned and connected to the natural world than I did when I was vegan, as if I am participating in something much bigger and more ancient than myself. My symptoms have subsided, and I feel more energetic, vibrant, and engaged than I have in months.

There is a growing number of people in the world who are choosing to be 100% plant-based, and they are thriving. I just happened to fall into the category of individuals who do require some animal foods.

Maybe you do, too. And that’s okay.

Every “body” is different. The important thing is that we listen to our bodies, and nourish them with what they need to heal and thrive, without reservation or judgement, and with the utmost love and respect.

Is age-related degeneration inevitable in everyone? Why do some of us seem to age faster than others? Are there things we can do to slow down the aging process? And, finally, is there some sort of “magic bullet” against aging (a holistic “fountain of youth”, if you will)?

For centuries, a legendary “elixir of life” has been one of the most sought-after prizes around the globe. The “Philosopher’s Stone” or “Stone of the Philosophers” was the central symbol of ancient alchemy, a mythical substance capable of turning base metals such as mercury into gold, as well as achieving immortality.

But does such a substance exist? Are we perhaps getting closer to its discovery? It certainly seems that way, with advances in modern medicine resulting in life expectancies that are far greater than ever before… But are we actually living longer? The answer may surprise you.

The truth is, although life expectancy has increased almost exponentially since the industrial revolution, life span (or the maximum number of years a member of a species can live), has not changed at all. In fact, myths still circulate about certain groups of people such as the Hunzas of Pakistan, Georgians of the Caucasus, and inhabitants of Andean villages in Ecuador, who are reported to have lived as long as 125-150 years.

To better understand this, we have to look at definitions:

“Life Span”: the maximum number of years a member of a species can theoretically live.

“Life Expectancy”: the average number of years an individual is expected to live in a given population, based on recorded data.

In 1900, the average life expectancy was 45 years. Now it is 75.6 years for men and 80.8 years for women. But if we look at what was really responsible for this increase, we find that it’s almost entirely due to decreased infant mortality rates. If we take infant mortality out of the equation, life expectancy has really only improved a maximum of 6 years during this time. In adults reaching 50, it’s increased only a few years at best. So it’s important that we don’t conflate life expectancy with a perceived rate of aging. They are not the same thing.

Another term we should be cognizant of is “Health Span”, which refers to the number of years we can live while still enjoying good health. And this should be our true goal.

What Causes Aging?

Obesity, smoking, and alcohol abuse all contribute greatly to shortened health span and in many cases are the underlying contributors to the majority of the top 10 causes of death. The reason for this has to do with the body’s toxic load – that is, how much stress we are able to withstand physically, before our bodies begin to break down (think wear and tear on a car – if you never change the oil, drive recklessly, and don’t keep it weather-protected, it simply won’t last as long before it needs repairs).

But isn’t some aging the result of genetics? Are some of us just victims of a particularly unlucky genetic predisposition that causes us to develop symptoms of aging sooner than others, and there’s nothing we can do about it?

Well, yes and no.

There are 2 types of aging theories in the scientific literature: “Programmed Theories”, which put forth the idea that there is some sort of “genetic clock” that determines when old age sets in, and “Damage Theories”, which suggest aging is the result of cumulative stress on the body’s cells – from alcohol, smoking, drug-use, poor food choices or what have you. My opinion (as well as the opinion of many other health professionals), is that both theories are valid.

Do some of us possess a genetic predisposition to premature aging? Yes. But that does not mean that it’s inevitable. One of my favourite quotes by plant-based Dr. Caldwell Essylstein is “Genetics loads the gun and lifestyle pulls the trigger”. What this essentially means is that it is our habitual behaviours and decisions that are the deciding factor in when those aging genes are activated.

Free Radicals & Antioxidants

One of the main ways our cells are damaged by stress and toxins is through the production of free radicals, which are highly reactive molecules that can bind and destroy cellular compounds in the body. Free radicals can be the result of our environment or from ingested foods, drinks, or other substances. They can also be produced within the body during chemical reactions. Most of the free radicals in our bodies are produced this way during basic processes like digestion, inflammation or detoxification. So any extra exposure to environmental or dietary free radicals increases the free radical load on the body, and accelerates the aging process.

Cigarette smoking is a good example. Many of the detrimental health effects of smoking are due to the inhalation of extremely high levels of free radicals. Other external sources of free radicals include radiation, air pollution, pesticides, fried or barbequed foods, alcohol, and solvents found in cleaning products, paints, and other household chemicals.

Free radicals have been linked to virtually every age-related disease, from atherosclerosis to cancer, Alzheimer’s, cataracts, osteoarthritis, and immune deficiency. Most free radicals are toxic oxygen-containing molecules… Seems ironic, doesn’t it, that oxygen, which sustains our life in one sense, can also be responsible for much of the destruction and aging of the cells in our bodies.

If we think back to the car that is not being maintained properly, oxygen reacts with iron to form rust. Similarly, in its toxic state, oxygen is able to oxidize cells in our body. Telomeres, which are segments of DNA that shorten as we get older, are especially susceptible to oxidative damage, which is one of the reasons oxidation from free radicals causes aging.

Obviously the best policy in any anti-aging program is reduced exposure to free radicals, but another handy tool you may have heard of is a group of nutrients called “antioxidants”. Their name literally means “anti-oxidative damage”. These include nutrients like Vitamins A, E, C, selenium and zinc, which operate as free-radical “scavengers” in the body. So much so that levels of antioxidant enzymes and dietary antioxidants are actually one of the determining factors in the life span of mammals. Humans live longer than chimpanzees, cats, dogs, other animals, for example, because we have higher levels of antioxidants within our cells.

Some foods are higher in antioxidants than others, and the three major ones (Vitamin A, Vitamin C and Vitamin E) you can find in brightly-coloured fruits and vegetables, especially purple, blue, red, orange, and yellow. And although eating more fruits and veggies is always a good idea, flaws in our modern food system (such as pesticide-and-herbicide use, premature harvesting, shipping long distances, and soil degradation) make it difficult to get high enough levels of these nutrients from diet alone. And this is where supplementation comes in.

Supplements

Vitamin C

One of my favourite whole-food Vitamin C supplements is Acerola Cherry powder (Flora is a good brand). Acerola cherries are the richest plant-source of Vitamin C, providing 14 times more than oranges. Just one scoop provides all the Vitamin C your body needs in a day.

Resveratrol

Another category of antioxidants are the flavonoids found in dark chocolate, tea, and red wine. Resveratrol is a popular one that many people reference when they suggest that red wine is, in fact, “good for you”. And although red wine is probably the healthiest of alcoholic beverages, a bowl of blueberries will provide the same anti-aging benefits of resveratrol without the toxicity of alcohol. The same goes for dark chocolate – although it is a powerful source of antioxidants, the benefits are very much dose-dependant, and too much can definitely put stress on the body and negate any desired effect.

A better option is to take a high-quality Resveratrol supplement, which will provide the appropriate levels of antioxidants in a given dose without the negative effects of sugar or alcohol.

Sulfur-Containing Amino Acids

Another class of antioxidants are sulfur-containing amino acids such as cysteine and methionine, which are precursors to glutathione, an enzyme which studies show is critical for binding and eliminating toxic compounds in the body and preventing cellular damage. NAC (which is just another designation for the amino acid cysteine), serves as a powerful antioxidant, boosting glutathione levels and assisting in Phase II liver detoxification. It’s a great option for anyone suffering from excess toxicity, high blood sugar, hormonal imbalances, and/or skin problems – all of which can be related to liver congestion.

Ubiquinol & Astaxanthin

Another supplement worth mentioning is COQ10, an essential nutrient that acts as an antioxidant within the body, among many other benefits. As a coenzyme, CoQ10 helps other nutrients work properly. The reason it’s not considered a “vitamin” is because all animals including humans can make small amounts of coenzymes on their own, without the help of food. So why supplement with it? Although the body has the ability to make some CoQ10, our CoQ10 production naturally declines as we age, just when we need to defend our cells the most. Some other contributing factors to CoQ10 deficiency besides aging and genetics include chronic diseases, high levels of oxidative stress (again, think smoking and drinking), B vitamin deficiency, mitochondrial diseases, and Statin drug use.

Within mitochrondria, CoQ10 has been found to protect membrane proteins and DNA from oxidative damage and neutralize free radicals that directly contribute to nearly all age-related diseases (heart disease, cancer, diabetes, neurological disease, and more). It’s important to note that, in order to do this, CoQ10 must first be converted into its active form, called Ubiquinol. So by supplementing directly with ubiquinol, we bypass the conversion process and get much higher levels of bioavailability than we would with standard CoQ10. Although the exact absorption rates vary depending on a person’s age and health status, studies show that ubiquinol can be up to 8 times more absorbable than CoQ10.

Another supplement than has been called the “King” of antioxidants is astaxanthin – one of the most potent carotenoids found in nature. This powerful pigment gives certain seafoods a red-orange hue and has been shown to support healthy vision, brain and heart health as we age. It’s also great for fertility and inflammatory conditions such as arthritis. Its ability to fight free radicals has been shown to be 6000 times higher than Vitamin C, 550 times higher than Vitamin E, and 40 times higher than beta-carotene.

In addition to boosting brain and heart health, astaxanthin benefits our skin as well. Studies show that it can improve the overall appearance of skin texture and moisture as well as treat certain skin conditions such as wrinkles, age spots, sun damage – even atopic dermatitis and eczema.

Fish Oil

Another really important class of anti-aging nutrients is Omega-3 fatty acids. Whether you are getting them from fish oil, krill, algae, or another Omega-based supplement, getting your daily dose of Omega-3’s is crucial when it comes to healthy aging. Perhaps most well-known for their beneficial effects on heart health, Omega-3 supplements bring a lot more to the table – from lowering your risk of age-related macular degeneration, to a reduced risk of dementia, joint pain and arthritis, to enhancing sleep and even skin quality.

Exercise & Collagen

Although repeated stress on the body may seem counter-productive for increasing longevity, research has shown that for every hour of responsible and nutritionally-supported exercise, there is a 2-hour increase in longevity. In fact, individuals who are not physically active have an eightfold greater risk of having a heart attack or stroke than do physically fit people.

By the time most people reach the age of 80, their muscle mass is a little more than half of what it was in their 20’s. Similarly, collagen production and bone density gradually decline as we age, and all of these factors are linked to decreased vitality, poor balance, slower movement, more falls, and increased fractures. Besides preventing all of these issues, exercise and increased muscle mass is associated with a healthier heart, improved joint function, arthritis relief, better antioxidant protection, blood sugar control, and a healthier weight.

A high-quality collagen supplement not only supports exercise and prevents injury but also prevents the degeneration of all connective tissue as we get older. This includes skin, hair, nails, bones, joints, and digestion. So it keeps us both looking and feeling young! Ideally, look for an organic, grass-fed collagen that is free of hormones and antibiotics. It’s a good idea to take collagen with Vitamin C (or a collagen supplement that has Vitamin C in it), which acts as a co-enzyme for collagen absorption. Collagen is a great option for post-surgery healing, preventing wrinkles, arthritis relief or other joint pain, bone density, and indigestion or Leaky Gut syndrome, as it helps to heal the lining of the gastrointestinal tract.