So once again Ernesto has done an amazing job describing the zone diet, and how it can be applied to our daily lives. For those of you who are new to the zone, its a well thought out plan in which your nutrient intake is rationed 40% carbohydrate, 30% protein, and 30% fat. Furthermore there are a wide array of food, mostly from natural sources like fruits and veggies, that are favorable for the zone and can synergistically enhance the results from your training regimen.
For those looking to "kick it up a notch" you can try the paleo/zone in which you follow the block system and terminology of the zone but your foods come from paleo sources. What is a paleo source? As short for paleolithic (ie caveman era), paleo foods refer to things that either grow from the ground or feed from things that grow from the ground. It involves the complete avoidance of commercially and chemically processed foods, and focuses of meats, nuts and oil, and fruits and lots veggies.
As a note I highly recommend that if you are serious about the zone, you should progress to the paleo/zone. The reasoning here is that processed foods (rice, cereals, breads, pastas) do a terrific job of throwing off our metabolic equilibrium by triggering our pancreas to secrete loads of insulin. As a result we feel great with loads of energy for 10 minutes then feel like we got hit by a bus shortly after. As a high-performance athlete this is exactly what we don't want to occur.
Here are the key notes when considering the zone or the paleo zone:
-Don't be afraid of fat. Dietary fat will actually stimulated the breakdown of stored body fat due a shift in substrate utilization.
-Avoid Processed foods! Enough said
-Enjoy your fruits and veggies. They are millions of variations in which you can make delicious meals primarily based on meat and veggies ( ie. buttered chicken breast w/ broccoli and cheese sauce)
-If it swims, EAT IT! Enough can't be said for the health benefits we can derive from seafood. Fish is a very under utilized food but it doesn't have to be. I will devote a complete post to the cooking and preparation of many delicious and nutritious seafood meals. And note! Seafood doesn't have to be expensive. I am a college student and I try and eat some time of fish whether it be tuna or tilapia or salmon, at least 5 times a week.
-LAST BUT NOT LEAST
ENJOY FOOD AS IT WAS MEANT TO BE ENJOYED, BUT ALSO ENJOY THE JOURNEY TOWARDS BECOME A BETTER, STRONGER, MORE METABOLICALLY SOUND, VERSION OF YOURSELF
cheers
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4 comments:
Give me the Zoning College Student's Cheap Zone Grocery List!
Rafa,
That's an easy one. Between Walmart and Sunharvest you can save a ton of cash-muuney and still keep it zone/paleo. Let me know and I can help your personalize a plan for you with a budget in mind.
Hildie
I'm kind of hoping that thirsty cavemen came across moldy wheat soaking in a puddle of water, drank the water and discovered beer. Hence, Tecate is paleo :-D
Big D,
You present a decent case, perhaps the cavemen were the first to master the art of fermentation. Here is a brief history of beer as through the eyes of WIKIPEDIA.
Beer is one of the world's oldest beverages, possibly dating back to 6000 BC, and is recorded in the written history of ancient Egypt and Mesopotamia.[7] The earliest Sumerian writings contain references to a type of beer. A prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi", serves as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people.[5][6]
As almost any substance containing carbohydrates, mainly sugar or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization.[8][9][10] The earliest known chemical evidence of beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.[11]
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC,[12] though it was mainly brewed on a domestic scale.[13] The product that the early Europeans drank might not be recognised as beer by most people today. The early European beers might contain alongside the basic starch source: fruits, honey, numerous types of plants, spices and other substances such as narcotic drugs.[14] What they did not contain was hops, as that was a later addition—first mentioned in Europe around 822 by a Carolingian Abbot[15] and again in 1067 by Abbess Hildegard of Bingen.[16]
Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century.[17] The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results.
Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.[18] More than 133 billion liters (35 billion gallons) are sold per year—producing total global revenues of $294.5 billion (£147.7 billion) in 2006.[19]
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