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The reaction diet (and how to change it)

While I was growing up my family had access to an American air force base where all of the food was imported from the USA.

This is where we bought the majority of our meat from, until we watched a programme called ‘Food.Inc’ – a documentary that highlighted the Concentrated Animal Feeding Operation industry in the states, what used to be known as farming… and our view of our shopping trolley changed, bringing an end to us purchasing American meat ever again. The idea of supporting such an industry turned us right off buying such products.

Very recently something very similar happened in that I watched a documentary on farmed salmon being fed pink dye, fat and chicken feathers. Which really did sour my dinner plate as I loved salmon sashimi (raw fish) and thus for about a month went on this mini crusade to find non-farmed salmon that didn’t require me to pay an arm and a leg for. However this approach to food left me feeling very strict and rigid.

This I have also seen happen with other people… when they watch something that disturbs them and in reaction change their diet. No different to following diet advice from another. For example, okra was never consumed in my family while I was growing up as my parents disliked it. For many years I didn’t question my opinion of this vegetable, I just took on another person’s opinion and adopted it. However, now I find that I enjoy okra quite a lot because of my willingness to give it a try and see how my own body responds to this vegetable.

When it comes to food our body is the best place to seek confirmation as to whether a food is truly supportive for it or not as it has many ways of showing us, as and when we are willing to listen to its messages.

On YouTube there is a video with over 2 million views sharing the reality of dairy farming, and this is not the only one that sheds light on the corruption within the animal production industry. More footage is being shared online about the reality of raising animals, showing that no longer are animals raised on farms but increasingly on Concentrated Animal Feeding Operations or CAFO lots: intensive battery conditions whereby animals are reared in high concentration and often with low quality of welfare and living standards.

Information like this can support us to be aware of the quality of what’s in our diet. However, the style in which these videos portray their views and facts in reaction to what is going on is one that needs to be examined. The use of particular footage, the tone of voice by the presenter and even the music is all used to direct the viewers’ attention and possibly control and or influence their relationship with the subject in question.

It is important to note that while these scare tactics push and spread the presenter’s ideals around the subject, they do not respect the fact that each and every body has requirements for certain foods to support an individual in their own Evolutionary Diet.

We can alter our diets in reaction to the world around us from not wanting to feed cruel farming practices, but what also needs to be questioned is how nutritional for our bodies can a diet be that is based around the advice or eating habits of another?

Be it a convincing article on the wonders of kale, a nutritionist with many certificates on the wall or from copying someone else, are these sources of information truly leading us to a diet that is tailored for our bodies at any given time in our lives?

I have had professional nutritional advice suggesting I re-introduce gluten into my diet after years of personal experimentation and finding that gluten does not agree with me. Eating grapes, fries or corn chips just because others around me are doing so doesn’t negate the symptoms of raciness, hardening in my arms or mouth blisters when I also consume them.

Over time I have found nut milks to have the same comforting qualities as dairy milk once did, or even have sought out avocados as a creamy, pudding-like comfort food when feeling sad and wanting to drown my sorrows, no different to diving into the fridge for yoghurt or ice-cream.

When we are hurt we seek protection in reactions… be that in defensive or attacking behaviours such as avoiding contact with others or speaking to them in a harsh way that ‘gets in first’ so to speak.

If our food choices are also reactionary – supporting our defenses rather than bringing love into the world – then there is no true call for the food industry and animal welfare methods to change, only a demand for them to continue to supply foods that support unloving behaviours rather than nurturing our truly loving nature.

Each food has particular qualities and energetic tastes. We can use food to bury underlying hurts that are not dealt with or to support the body in its daily activities and in releasing these hurts. However, when avoiding certain foods because we are listening to external sources, it is more than likely that we will find a replacement in food or in our behaviours to bury this hurt even deeper.

Is it possible that all these vegan cheeses, yoghurts, sliced sandwich ‘meats’, fake bacon and even whole ‘turkey’ roasts made from tofu are of the same energetic quality and used in the same way as their animal variations?

What if a particular person requires animal products to evolve? To support them in eventually becoming clear enough in their bodies to feel that they no longer need a particular taste or quality of energy, and that substituting for the more ‘ethical’ versions delays their evolution.

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What is the best diet for me?

Choosing what to eat is not about losing weight or following the latest diet, it is an individual process of self-discovery as your body tells you what food best suits you.

Our bodies know exactly and precisely what is going on and what they need for nourishment, be that a certain food, a nap or a gentle walk.

The more we build our presence with this knowing and become accustomed to following its lead, the more our diets and nutritional choices are formed from the inside out, rather than from the outside in.


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NutritionHealthy dietFood industry

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    By Leigh Matson

    A lover of exploring everyday life and what there is to be discovered each day. Waitress, cook, writer and so much more.