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Everyday Paleo

I was really pleased to receive a few new Paleo books last week – I've got quite a lot of reading to do! I thought I'd start with Everyday Paleo, which, as a longtime reader of Sarah Fragoso's blog, I've been looking forward to.

I hadn't realised how inclusive this book was going to be – it covers everything, including what the idea of Paleo is and how you can start from scratch. One of my favourite topics sleep is also covered, as well as stress. There is also a big section about fitness (understandable, given that the author is a trainer) and a lot of recipes.

There is a big family and children focus with the book too, which I'm sure would be a great help for families looking to make the move to Paleo. There is lots of advice on introducing Paleo to children and even Paleo lunchbox suggestions.

The recipe ingredients look like they will convert quite well to Australian availability – but I'll be trying a few out myself later this week. I'm particularly looking forward to cooking up the Albondigas Soup and the Meaty Pumpkin Souffle.

Why Paleo Cookbooks Are Still Essential in a Digital Age

With endless free recipes available online, you might wonder whether investing in a physical Paleo cookbook is still worthwhile. But there’s something powerful about having a tangible guide you can flick through, dog-ear and scribble notes on. A thoughtfully curated cookbook like Everyday Paleo offers more than just meals — it delivers structure, inspiration, and lifestyle context all in one place. For those new to Paleo or looking to recommit, this kind of immersive guide can help establish strong, sustainable habits.

Sarah Fragoso’s cookbook stands out because it blends practical tips with family-friendly meals and foundational knowledge. Rather than overwhelming you with complex protocols or exotic ingredients, it gently walks you through what it means to live Paleo — not just eat that way. From resetting your pantry to managing stress and sleep, books like this are about building a holistic, realistic approach to ancestral health.

Practicality and Simplicity for Busy Lives

One of the standout features of Everyday Paleo is how approachable the recipes are. Designed with families in mind, they focus on wholesome, everyday ingredients and quick prep times. For those juggling work, school drop-offs and general life chaos, this makes the transition to a Paleo lifestyle far less daunting.

Meals like Albondigas Soup and Meaty Pumpkin Soufflé are hearty, nourishing and perfect for batch cooking. They freeze well, are budget-friendly, and — importantly — satisfy fussy eaters. The ability to cook one meal for the whole household without needing “special” alternatives is a massive win for any parent attempting to bring their family along on the Paleo journey.

How Everyday Paleo Supports Beginners

Unlike many cookbooks that dive straight into the recipes, Everyday Paleo spends time laying out the “why” behind the lifestyle. This helps readers make informed decisions and stay committed long-term. The introductory chapters guide you through cleaning out your pantry, shopping efficiently, and even handling social situations or skeptical relatives — all key pain points for those transitioning to real food living.

Sarah’s personal voice comes through clearly in the writing. It’s relatable, encouraging and non-judgmental, which is especially valuable for those who may feel overwhelmed by big lifestyle shifts. There’s also attention given to managing cravings, building new habits, and dealing with challenges like eating out or travelling — practical advice that makes the book more than just a collection of meals.

Integrating Paleo into Family Life

For families, one of the biggest barriers to trying Paleo is figuring out how to get everyone on board — especially children. This book addresses that head-on. With clear advice on how to make gradual changes, involve kids in cooking, and explain the “why” in age-appropriate ways, it becomes a manual for household transformation.

Lunchbox suggestions, kid-approved dinners, and advice on navigating picky eating make this an ideal book for parents. Whether your child is a toddler or a teenager, the strategies Sarah shares can help you create a home environment where healthy eating is the norm — not a battle.

What Makes a Great Paleo Cookbook?

As more Paleo cookbooks have hit the market, the quality varies widely. The best ones, like Everyday Paleo, do several things well:

Accessible ingredients: No need for obscure or expensive items.
Clear instructions: Great for beginners and seasoned cooks alike.
Visual appeal: High-quality photos that inspire and guide.
Lifestyle integration: Goes beyond food to cover mindset, movement, and stress.
Meal planning support: Helps you build a weekly rhythm without burnout.

If you’re building a small but mighty Paleo library, it’s worth choosing books that meet all these criteria. Having a handful of go-to references that you genuinely use is better than collecting dozens of books that gather dust.

Adapting Recipes for Australian Kitchens

Although written in the US, Everyday Paleo translates well for Australian readers. Most ingredients can be found easily at local supermarkets or health food stores. If a particular cut of meat or vegetable isn’t available, substitutions are usually straightforward — for example, swapping US-style pork sausage for preservative-free chipolatas or using butternut pumpkin where another squash is mentioned.

For measurements, it’s easy to convert US cups to metric or use visual approximations. Over time, you’ll get a feel for portions and ratios that suit your household, making the recipes even easier to follow. Plus, with the emphasis on whole food ingredients rather than processed products, you're already ahead when sourcing locally.

Exploring More Paleo Cookbooks and Authors

Once you’ve worked through Everyday Paleo, there are several other authors worth exploring who bring unique perspectives to the ancestral health space. From the precision of Robb Wolf and the science-rich content of Chris Kresser to the family-friendly flair of Danielle Walker and the Aussie-focused approach of Quirky Cooking, there’s a Paleo book for every stage of your journey.

When choosing your next title, consider what your current challenge is — whether it’s time-saving meals, gut healing, hormone balance, or entertaining — and find a book that meets that specific need. The right resources can motivate you, re-inspire your cooking, and help you stick with Paleo even when life gets busy.

Stay Curious, Keep Cooking

Diving into a new Paleo cookbook is about more than just expanding your recipe collection — it’s a chance to reconnect with your health goals and inject variety into your meals. Even if you only take away a few new techniques or meal prep tricks, each book adds something to your toolkit.

As I work my way through the rest of the books I received, I’ll be sharing more reviews and highlighting the recipes that become staples in my kitchen. If you’re reading something new or have a favourite Paleo cookbook I should know about, I’d love to hear your recommendations too.

Making Flight Food Paleo

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I’ve just booked my flights back to the UK for a long awaited Christmas visiting my family. Australia couldn’t be much further from the UK, which means almost 24 hours of flying each way. One of the things I hate the most about flying is the very limited Paleo food options. Often airports limit what you can take through security and onto the plane – which makes it very hard to guarantee good Paleo options. Why can't they make Flight Food Paleo?

I usually fly with Qantas, which offers the following meal options:

Diabetic: High in complex carbohydrate and dietary fibre; low in fat; no added sugar; low salt.
Fruit Platter: Consists of fresh, tinned and dried fruits.
Gluten Intolerance: Do not contain wheat, rye, oats, barley or malt or any milk or milk products.
Hindu: Do not contain beef, beef derivatives, veal or pork. Meals may contain fish or lamb.
Kosher Meal: Prepared to comply with Jewish dietary laws.
Moslem (Halal): Do not contain pork, or pork by-products. All meats come from ritually slaughtered animals.
Vegetarian (Asian Indian Style): Contain egg and diary products and are suitable for Hindu vegetarians.
Vegetarian (Lacto Ovo): Do not contain meat, fish or seafood but may contain dairy products such as milk, butter, cheese and eggs or foods containing these.
Vegetarian (Oriental): Contain vegetables, fruit, rice noodles and can contain nuts.
Vegetarian (Strict Indian): Do not contain any eggs, dairy or bulbous vegetables and are suitable for Hindu vegetarians.
Vegan: Contain fruits, vegetables, grains, nuts and pulses and do not contain any animal products such as meat, poultry, seafood, eggs milk or honey.

On my last two international flights (to PrimalCon and the AHS), I’ve tried different approaches, in the hope that I could stumble upon the best Paleo friendly meal option.

In my option, Diabetic people should follow a Paleo approach, to stabilise their blood sugar levels, so when I went to PrimalCon in April, I ordered a Diabetic meal. I don’t understand why this is a low-fat, but hoped it would come with some good meat and some alternatives to the processed, sugar filled snacks that often go alongside plane meals. Some of the actual meals weren’t too bad, for instance a breakfast of eggs, tomatoes mushrooms and spinach and a main meal of chicken, broccoli, carrots and white rice. Some of the food however, left a lot to be desired. Rice crackers served with a soy based spread (whilst everyone else on the plane got proper butter) and a breakfast of cereal and soy milk (remember, this is aimed at diabetics).

In August when I went to the Ancestral Health Symposium, I thought I’d try my luck with a gluten free meal. My Paleo diet is completely gluten free, so somewhat optimistically I’d hoped for a good equivalent here. I actually found the gluten free option considerably worse than the Diabetic option. As I noticed at the gluten free expo, gluten free seems to be a huge industry of franken-foods. Gluten is omitted – but replaced with lots of processed ingredients I don’t want to consume. They still serve biscuits, deserts and other junk food, it’s just had the gluten removed. Not Paleo.

On the way back, I therefore changed my meal preference and went with the standard option, which was actually much better. Yes, there was a lot I wouldn’t eat, but most of the food was closer to “whole” food. Butter was butter and I was lucky to have an option of a “meat and veg” style meal, instead of a pasta based meal.

So for this trip, I think I’m also going to try my luck with the standard option. It appears I can bring small amounts of packaged food onto the flight, so I plan to try my luck and bring some jerky, raw nuts and avocados. These foods, along with any reasonable looking meat and vegetables I can salvage from the plane food should be plenty to keep me going. There’s also the very Paleo option of a coinciding intermittent fasting, should my food get confiscated at security!

Wouldn’t it be great if there was a Paleo meal option of organic, grass fed meat and not a processed product in sight? Perhaps one day…

I’d love to hear your plane food hacks. How do you keep it Paleo during a long flight?

How to Stay Paleo in the Air

Flying internationally while sticking to a Paleo diet is definitely a challenge — especially when even the “healthier” meal options are packed with processed carbs, seed oils, and soy-based products. But with a bit of planning, it is possible to stay on track, even on long-haul flights between Australia and the UK.

Packing shelf-stable, nutrient-dense snacks like jerky, raw nuts, freeze-dried fruit, dark chocolate, or even vacuum-sealed hard-boiled eggs can help bridge the gap between less-than-ideal in-flight options. And if your food gets confiscated at security? Consider using the flight as a natural window for intermittent fasting — a very Paleo way to travel light.

Until airlines catch on and add a Paleo or real food option (we can dream!), a bit of prep and a flexible mindset go a long way.

Got your own tried-and-true travel tips? Let me know how you keep it Paleo in the air — I’d love to add more hacks to my next flight plan!

The Paleo Traveller’s Guide to Surviving Long-Haul Flights

When you’re committed to a Paleo lifestyle, navigating airport terminals and airline meal trays becomes a logistical puzzle — one where the “pieces” are often made from processed grains, vegetable oils, and mystery ingredients. But with a little preparation and a lot of flexibility, you can stay true to your dietary goals even when you're cruising at 30,000 feet.

Why Plane Food Rarely Works for Paleo Diets

The typical in-flight meal — regardless of whether it’s gluten-free, diabetic, or vegetarian — is usually built for convenience and mass production, not health. Even the “healthy” meals tend to rely heavily on low-fat, high-carb formulas and processed substitutes. White rice, dairy-based sauces, sugary snacks, margarine instead of butter — they’re the norm, not the exception.

That’s why it can often be better to select a standard meal, where at least some real meat and vegetables might be salvageable, rather than requesting a specialty option that swaps out gluten only to replace it with a dozen unpronounceable additives.

Smart Paleo Snacks to Pack in Your Carry-On

Security restrictions vary from airport to airport, but in general, the following Paleo-friendly foods are great options to bring onboard:

Grass-fed jerky or biltong – High in protein and shelf-stable for hours (or even days).
Raw or activated nuts – Almonds, macadamias, and cashews provide satiety and healthy fats.
Dried or freeze-dried fruit – For a touch of natural sweetness, without the added sugar.
Hard-boiled eggs – Surprisingly sturdy in a zip-lock bag, and a great source of fat and protein.
Coconut flakes or trail mix – Create your own with dried coconut, nuts, and cacao nibs.
Avocados – Yes, really! If left whole and uncut, they’re generally allowed through security.
Dark chocolate (85%+ cocoa) – Because even in the sky, you deserve a treat.

Bonus tip: bring a sturdy spoon, napkins, and perhaps even a small container of Himalayan salt — they can be incredibly handy for turning a lacklustre airline meal into something halfway decent.

Fasting in the Sky — The Paleo Perspective

One of the most elegant solutions? Don’t eat. Intermittent fasting can be a powerful strategy during long travel days, allowing your digestive system to rest and your circadian rhythm to stay more aligned with your destination. If your flight overlaps with a typical fasting window, simply hydrate well and skip the meals altogether. Bring herbal tea bags or a lemon wedge to spruce up your in-flight water.

Fasting can also help you avoid the grogginess and digestive discomfort that often comes with dodgy plane food. Once you land, you can break your fast with a proper, nourishing meal — ideally one that includes protein, healthy fats, and vegetables — to help ground you after the chaos of air travel.

Paleo Tips for the Airport and Beyond

While you may not be able to pack liquids through security, many airports have shops or cafes where you can stock up before boarding. Look for:

Salads with hard-boiled eggs, avocado, grilled chicken, or smoked salmon (ditch the dressing unless you can confirm it’s Paleo-friendly)
Fruit and nut packs (watch for added sugars or seed oils)
Plain bottled kombucha or sparkling water
Cooked meats or “protein snack boxes” (you’ll have to read labels carefully)

And if you’re lucky enough to have lounge access, you may be able to access hot meals with meat and veggies, or at least some boiled eggs and fresh fruit.

Final Thoughts

Flying Paleo-style isn’t always easy — but it’s definitely doable. Whether you choose to prep a travel-friendly food stash, experiment with intermittent fasting, or play menu roulette and make the best of what’s offered onboard, it’s possible to stay true to your real food goals even during long-haul international flights.

What’s in your travel snack kit? Have you ever found a surprisingly Paleo-friendly airline meal? I’d love to hear your go-to hacks and travel stories — drop them in the comments below.

Sleeping on the Floor?

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The more I learn and think about evolutionary health, the more links I find with every aspect of my life.

Since I went from more of a Primal diet, to a strict Paleo diet, my previous sleep problems appear to have completely vanished. I'm now tired in the evenings, fall asleep quickly without even noticing, sleep soundly all night – and wake up before my alarm. This change in sleep has made it very clear what an essential role sleep plays to overall health and well-being. I'm quite convinced that even with a perfect Paleo diet and a great fitness regime, without good sleep it would be impossible to attain optimal health.

This has got me thinking about where and how I sleep. I suspect like you, I sleep on a bed with a big mattress and pillows. This must be very far removed from how our ancestors slept for millions of years!

I've found some great resources on sleeping that suggest the body is under strain being upright all day, and therefore needs the resistance of a hard service to enable gravity to help realign and reshape the body. This makes a lot of sense. Even a relatively hard mattress won’t have enough resistance to enable your bones to realign – where as the ground clearly would. It makes sense that when sunk into a mattress the lungs are not in the same position and have a reduced area – resulting in less oxygen, which is crucial, especially in enabling the body to relax and repair overnight.

I also wonder about the effect on the body’s temperature regulation, of sleeping on a mattress and under covers. Is this another detrimental effect of sleeping on a mattress?

Every time I've been camping and have slept with just a thin foam layer between myself and the ground, I have had a fantastic sleep – but I’ve also woken up very stiff and sore the next morning. Perhaps the discomfort is due to being used to a soft mattress and will reduce after a few days? Perhaps a bit of discomfort is not a bad thing? As with camping, I also slept very well when I travelled to Japan sleeping on hard futons on the floor; again this was not comfortable, but resulted in very rejuvenating sleeps.

Sleep posture also appears to be an important factor to consider, something I've not given much thought to in the past.

I'm therefore planning to conduct a sleep experiment, of at least a week, where I will sleep on the floor each night. I can then compare how I feel each morning, how well rested I am and how my fitness is affected (for example, if it would promote better posture and alignment, I’d expect this to show in my gym sessions).

Have you ever slept on the floor in the interests of your health, or is this a step too far? I’d love to hear your comments on all things sleep related!

Could Sleeping on the Floor Actually Improve Your Health?

More and more people exploring ancestral health are starting to ask a question that once seemed unthinkable: should we ditch our mattresses and sleep on the floor? It sounds radical — but when you consider how little our modern sleep environments resemble those of our ancestors, it starts to make sense.

The average bed today is soft, plush, and loaded with synthetic materials. While it might feel luxurious, research and anecdotal evidence suggest that overly soft sleeping surfaces may interfere with natural spinal alignment, reduce lung capacity due to compression, and even disrupt our ability to regulate body temperature efficiently. That’s quite a price to pay for a comfy mattress.

The Potential Benefits of Sleeping on the Floor

People who experiment with sleeping on the floor often report benefits such as:

Improved posture: Without a mattress to sink into, the body is encouraged to maintain a more neutral alignment.
Fewer aches and pains: Especially in the lower back and neck, once the body adjusts to the new surface.
Better sleep quality: Possibly from more consistent sleep positions or reduced overheating.
Enhanced circulation: Sleeping on a firm surface may reduce compression of arteries and veins.

It’s also worth noting that many traditional cultures — from Japan to various parts of Africa and Southeast Asia — have long slept on firm surfaces like futons, woven mats, or thin roll-up bedding, often reporting no issues with back pain or insomnia.

How to Transition to Floor Sleeping (Without Hating It)

If you’re intrigued but unsure how to start, here are a few tips:

Start with naps or just one night a week. Give your body time to adjust slowly.
Use a yoga mat or thin foam pad to soften the transition from mattress to floor without completely removing support.
Support your joints with folded blankets under your hips, knees, or shoulders if needed.
Experiment with positions – some people do well on their back, others prefer side-sleeping with a thin pillow between the knees.
Stay warm – being closer to the ground can feel colder, so ensure your bedding is adjusted accordingly.

You might find that your body takes a few days to adjust. Just like transitioning to barefoot shoes or a Paleo diet, the discomfort may be part of the adaptation process.

What About Sleep Posture?

Sleep posture is another overlooked part of modern health. Back sleeping with a neutral spine is often recommended, but many floor sleepers report excellent results from side sleeping or fetal-style positions, provided they use minimal or no pillows to keep the neck aligned.

Some floor sleepers also switch to hammocks or Japanese futons placed on tatami mats — options that give you firmness with a bit of give.

Is Sleeping on the Floor Right for Everyone?

Not necessarily. If you have joint issues, specific musculoskeletal conditions, or are pregnant, consult with a health professional before ditching your bed. And always listen to your body. Pain that doesn't improve with adaptation may be a sign you need more support.

Have you experimented with floor sleeping, minimal bedding, or even ditching pillows altogether? What changes did you notice in your sleep quality, posture, or overall wellbeing?

Drop your experience in the comments — and let’s explore whether ancestral-style sleep could be a modern health upgrade worth considering.

What's so bad about soft drinks fizzy coke paleo not healthy-min

Another Nail in the Coffin for Soft Drinks?

It’s good to see yet another study on the detrimental effects of Soft Drinks. This time a study from the University of Oklahoma compared two groups of women over a five year period. One group in the 4,000 strong study consumed two or more sugary soft drinks, whilst the other group drank one or less. The participants had their weight, waist size, cholesterol & triglyceride levels measured and compared over the course of the study. The study concludes that woman drinking two or more soft drinks a day are at a higher risk of developing cardiovascular disease and diabetes.

The study indicates that whilst the woman’s weight didn't necessarily increase on this soft drink regime, their risk of developing high triglycerides increased four-fold – therefore bodily fat doesn't appear to be the sole reason for the risk.

An observational study like this has far too many variables, yet it is still useful, especially if it leads to further (ideally clinical) studies. It’s also useful if it makes those who consume soft drinks question their nutrition. I think it likely a woman who consumes several soft drinks a day isn't likely to be following a healthy Paleo diet in every other aspect of her nutrition. This makes it impossible to attribute the declining health of that group to their soft drink consumption alone. I also have trouble with the category of “one of less” soft drinks, as I’d consider one soft drink a day to be very high use – especially where those drinks contain High Fructose Corn Syrup (HFCS)! I look forward to the full peer reviewed study which may address some of these points.

I think a lot of slim people consider themselves healthy and have an attitude that they can “get away” with a poor diet, including drinking regular soft drinks. This study goes some way to challenge those views, and perhaps might help make people realise even though they may feel healthy today, they may be storing up problems for their future health. I just hope studies like this don’t lead to diverted consumption of diet soft drinks, which in my opinion are often even more harmful.

What’s wrong with drinking water?

Soft Drinks and Metabolic Disruption: More Than Just Sugar

While studies like the one from the University of Oklahoma highlight the obvious dangers of sugar-sweetened beverages, it’s crucial to understand that the issue with soft drinks extends beyond their sugar content. The combination of artificial colouring, preservatives, acids and industrial sweeteners creates a chemical cocktail that disrupts metabolism and places significant stress on the body.

Even when weight gain isn't immediately visible, these drinks can silently wreak havoc. Elevated triglycerides, increased insulin resistance, fatty liver, and systemic inflammation can all be linked to frequent consumption of sugary beverages. Metabolically, these drinks offer zero benefit and numerous risks — often in the absence of any clear satiety, which can lead to increased overall caloric intake.

The False Health Halo of Diet Drinks

For those looking to reduce their sugar intake, switching to diet soft drinks might seem like a logical step. However, many emerging studies indicate that artificial sweeteners such as aspartame, sucralose and acesulfame potassium may cause their own set of health issues. They can interfere with gut microbiota, disrupt hunger hormones, and may even be linked with long-term weight gain and glucose intolerance.

Moreover, the very sweetness of these drinks — even without calories — continues to condition the palate to expect sweet tastes constantly, making it harder to wean off sugary or ultra-processed foods. The result? A loop of craving, consumption and metabolic confusion that undermines real food efforts.

Challenging the “Skinny Equals Healthy” Myth

One of the most insidious ideas perpetuated by food marketing is the belief that as long as you maintain a healthy weight, your diet doesn’t matter. But studies like this reinforce the idea that metabolic health is about much more than what the scale says. You can be lean and still suffer from high triglycerides, poor insulin sensitivity, and chronic inflammation.

Soft drinks provide a perfect case study for this. They may not cause immediate weight gain, but their effects on internal health markers can still be profoundly damaging. Just because someone looks “healthy” on the outside does not mean their blood chemistry or organ function reflects the same.

The Case for Replacing Soft Drinks With Real Hydration

Water, herbal teas and homemade infusions with mint, lemon or cucumber provide true hydration without any of the additives found in commercial beverages. For those transitioning off soft drinks, fizzy mineral water with a squeeze of citrus can mimic the mouthfeel of soda without the negatives.

If you're looking for a gentle detox or liver support, dandelion tea and milk thistle infusions can also help — and they’re far more aligned with a Paleo approach than artificially flavoured drinks pretending to offer energy or focus.

How Observational Studies Inform the Bigger Picture

While observational studies can't prove causation, they are often the first step in identifying patterns that warrant deeper investigation. When repeated across large populations and corroborated by mechanistic science, they form a compelling body of evidence.

In the case of soft drinks, we now have multiple observational and controlled studies pointing toward similar conclusions — that sugary beverages contribute significantly to chronic disease. This growing data pool helps to inform public health recommendations, consumer awareness, and eventually, policy change. For example, some cities have introduced sugar taxes on soft drinks or mandated clearer labelling due to this type of research.

The Hidden Link Between Soft Drinks and Gut Health

One area of emerging interest is how soft drinks impact the microbiome. High-fructose corn syrup and artificial additives can feed pathogenic gut bacteria, creating dysbiosis that extends far beyond digestion. This imbalance in gut flora has been linked to autoimmune conditions, mood disorders, and metabolic diseases — further cementing the idea that soft drinks are more harmful than they might first appear.

Artificial sweeteners used in diet soft drinks may also impair the gut lining and encourage the overgrowth of less beneficial bacterial strains. Over time, this can lead to leaky gut and low-grade chronic inflammation, further increasing the risk of disease.

Making Better Choices Daily

If you're trying to support your health or follow a Paleo lifestyle, removing soft drinks is one of the easiest and most impactful changes you can make. Hydration doesn’t need a flashy label or marketing campaign — your body thrives on simplicity. Filtered water, coconut water (in moderation), herbal infusions, and even homemade kombucha (if tolerated) are all great alternatives.

Planning ahead can also help reduce temptation. Keeping a stainless steel bottle of chilled water with you or preparing infused water at the start of each day makes it more likely that you’ll stay hydrated and avoid vending machines or corner shops selling fizzy drinks.

Long-Term Vision: Shifting the Health Conversation

It’s encouraging to see studies like this gaining attention and challenging long-held beliefs. But for real change to occur, the public narrative needs to shift away from calorie-counting and weight-focused metrics toward deeper markers of health. Blood sugar stability, hormone balance, inflammation, and mental clarity are far better indicators of wellbeing.

Eliminating soft drinks — both sugary and diet — is a small but meaningful way to support your body, improve long-term outcomes, and honour the Paleo philosophy of eating (and drinking) in alignment with our evolutionary biology.

As new studies emerge, the importance of whole, unprocessed foods and drinks becomes clearer. Let’s hope this rising body of evidence encourages more people to swap the can for a clean glass of water — their hearts, brains, and future selves will thank them.

What do you think of observational studies like this? Do you think they will they one day start to change nutrition en masse?

How to start paleo guide for beginners diet healthy eating plan-min

How to do Paleo – a Beginners Guide

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After listening to me talk about Paleo and seeing the positive changes, a few of my friends have been interested enough to actually try Paleo for 30 days, a whole30 approach, to see how it works for them.

I got a text message from one of my friends last week, which read:

“Hey, I want to try Paleo starting today for a month, that’s the whole30 right? Where do you shop for your stuff? What should I eat?”

I started to reply, but it quickly became far too long for an SMS, so I sent the email below instead.

OK, it was too long to text!
I would start by working out what you're going to eat for the next week. Where you'll be each day; how many meals you'll have at home and how many meals you’ll eat out. Write it down!
For the meals at home, go through the cookbook I gave you and pick out a few meals. Also look on Chowstalker and filter on “Whole30” to find some great Paleo recipes.
Do a big shop for all of the ingredients for the recipes you picked out – the first shop may be quite expensive if you don’t have many herbs and spices (which make such a difference to the recipes) – it’s a good investment though as they’ll last a long time.
The basics you need are: –
Meat. Where you can, get organic, at the very least free range (i.e. chicken) – and if possible grass fed meat. I have a great organic butcher near me, but Woolies and Coles have a few organic ranges
Eggs. I eat a lot of eggs. Pastured & organic are best, Omega 3 enriched are great – at the very least make sure they are free range. They usually last for a while and are great for quick food – so buy lots!
Vegetables. If you can, get organic. Try to get what's in season, rather than imported vegetables. In the first week or two I'd recommend sweet potatoes and squash. It's possible you'll find it really hard cutting out refined carbs, so that is what the sweet potatoes and squash will help with. Other than that, get a good variety of vegetables. Most recipes call for the basics like onions, carrots, garlic, green leafy vegetables etc. Ignore starchy tubers like potatoes (besides, you can substitute sweet potatoes any time you'd usually have regular potatoes). I also tend to use a lot of zucchini, capsicum and mushrooms.
Fruit. I don't have much fruit, as essentially it is sugar, but it might be quite good for you whilst you’re transitioning to this new way of eating. Berries are great and other good choices include kiwi, pineapple & melon. Eat fruit whole; don't make juices with it (this removed the fibre from the fruit which increases the insulin response – also it encourages you to consume a lot more than you'd eat whole)
Fats. You'll need to not be scared of fats! Only cook in coconut oil (coconut oil is only found in health food shops, choose unrefined virgin coconut oil) and animal fats. Olive oil (and other nut oils such as avocado oil) are good for salad dressings, but shouldn't be heated. Remember – no dairy (i.e. butter) for the 30-days. Coconut milk is another great fat source. Get this from the Asian section in any supermarket. I'd only recommend Ayam as it has the purest ingredients of any brand I've seen. Make sure you get the normal version NOT the light version. Use this as a basis for meals (i.e. a curry) or even with berries to make a berry smoothie. Avocados are another great fat source to go with a meal.
Nuts. Occasional nuts are great, but don't go overboard (which is hard!). Macadamias & Almonds are good. Almond butter is also good (used sparingly) and can be found in the macro range at Woolworths.
Drinks. With no dairy, think now about what you'll be drinking. Most drinks should be water, but you can add a slice of lemon/ lime and the water can be hot or cold. You can use carbonated water. I get lots of different types of tea (but check the ingredients carefully; you should recognise all of the ingredients – nothing artificial). Redbush, gunpowder, chai and green tea are some that I enjoy. You can also have tea with coconut milk.
If you're going out and options are likely to be un-paleo my top tip is not to go out hungry. If you eat before you go out you probably won't need to eat – and if you do it will be easier to look for better options without the distraction of immense hunger. Most places offer meat and fish – I ask for it as plain as possible and check how it's cooked. Avoid anything that is marinated or fried. Ask for no sauces or dressings on your meal. I usually substitute things like fries and mash for more veg or salad.
Breakfast is something people often find hardest. It’s easiest to get over the fact breakfast “has” to be a certain type of meal and realise breakfast is just fuel, like any other meal. Have good food; be it last night’s leftovers or cook something up. I find eggs a great breakfast option and often have omelette or scrambled egg with avocado and bacon. Noatmeal is another good option for an occasional breakfast, but not every day. I think it's really important to try to consume breakfast as soon as possible after waking up, within 30 minutes if possible.
You can get the basics from Woolworths or Coles. The “Macro” range at Woolworths, or the “Natural Health” range at Coles have a lot of good Paleo ingredients. Butchers (especially organic) will be a better source of meat. Farmers markets (if you have any locally) are a great source for most things. Health food shops are the only places I've found for coconut oil and Himalayan or Celtic sea salt.
Take a photo of yourself before you start and let me know if you can't find anything or want ideas!
Top tip – be organised and plan before you start.
GOOD LUCK!
Suz

So how did I do? I'm sure there are lots of things I should have mentioned that I forgot… I think it’s going to be helpful to have a list to give to anyone who asks me this in the future. What advice and tips do you give to people who turn to you for advice on starting Paleo?

Starting the Paleo Diet in Australia? Here's What to Remember

Beginning your Paleo journey can feel overwhelming at first, but with a little planning and the right mindset, it quickly becomes second nature. The most important thing is to focus on real, whole foods and avoid processed, packaged products. Shop the outer edges of the supermarket, look for local farmers markets, and don't be afraid to ask questions about how your meat and eggs were raised.

In Australia, we’re lucky to have access to quality produce and meats — including grass-fed beef, free-range chicken, and seasonal vegetables. Brands like Ayam, Macro, and Loving Earth are great places to start for Paleo pantry staples like coconut milk, nut butter, and almond flour.

Remember, Paleo isn’t about being perfect — it’s about making better choices. Focus on what you can eat rather than what you can’t, and keep experimenting until you find meals and routines that work for you.

Have you recently started Paleo? What helped you most in the first 30 days? Drop your tips in the comments — let’s help new beginners thrive!

Food & Health as Evolution Intended – Nora Gedgaudas

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Yesterday I went to Nourishing Australia’s “Food & Health as Evolution Intended” seminar. The seminar was held at the University of New South Wales in Sydney and featured five lectures by Nora Gedgaudas, and lectures by Bruce Ward on naturally grazing animals and Costa Georgiadis on the importance of where food comes from.

I’d heard Nora Gedgaudas speak at the Ancestral Health Symposium in August and really enjoyed her talk – it was just 45 minutes though, so the opportunity to hear her talk for a whole day, in my own city, was too good to miss.

I was so pleased to see such a full lecture theatre yesterday. The audience was a very varied mix of medical professionals, nutritionists, as well as people who had only recently heard about Paleo. There were also a few familiar faces from the Sydney Paleo meet-up group.

As much as I enjoyed the AHS in August, food wasn't included, and being on the UCLA campus good Paleo food wasn’t on hand. At yesterdays seminar however, the event was catered and the food was fantastic. Agape Organic Restaurant provided all of the beautiful food yesterday. Whilst the food was organic and sourced locally, it wasn’t Paleo as it included a bit of dairy, quinoa, corn chips (!) and some sweetened dressings. It was fairly easy to avoid these elements though and the good sized portion of beef and chicken at lunch was very satiating.

The seminar started with an overview of where we have come from and the food we evolved eating. The other topics covered included fats and carbohydrates; grains, the link between nutrition & mental health & primal fitness. The key messages I got from the conference concerned insulin and blood sugar. Reducing the insulin requirements – by controlling blood sugar appears to be crucial in so many aspects of our health and longevity. Gluten was also spoken about frequently – and I’m now going to be a lot more cautious to ensure I completely avoid it, especially when I’m eating out.

I really enjoy listening to Nora Gedgaudas, as she is a great speaker who has the ability to put across complex science and theories in a very accessible way.

If you’re in Australia and missed the Sydney seminar, they are going to be in Armidale on the 16^th November and the Gold Coast on the 19^th November; so it’s not too late to book!

Morning tea: Pumpkin, spinach and basil frittata, Ham, tomato and cheddar frittata. Salmon, pear, chilli, chive & quinoa tatare Corn chips Wagu & pork meatball & Cherry tomato relish

Lunch: Grass fed wagu beef, Roast chicken

Lunch: Roasted Vegetable & Honey mustard dressing salad Broccoli, daikon, carrot, zucchini, adzuki & miso sesame dressing salad Beetroot, parsley, sultana & honey yoghurt dressing Spiced poached pear & cream

Nora Gedgaudas in Australia

I'm currently at the “Food & Health as Evolution Intended” Seminar in Sydney. Nora Gedgaudas is the main speaker and has just finished her first two lectures on “Diet and Evolution” and “Fats and Carbohydrates”. After first hearing Gedgaudas at the AHS, it's great to hear a lot more depth on these topics!

The lecture theatre is full of paleo curious Australians, the menu is provided by an organic paleo friendly restaurant – it's going to be a great day!

I'll post a full report about the day tomorrow!

Who Is Nora Gedgaudas?

Nora Gedgaudas is widely recognised in the ancestral health community as one of the leading voices in the space of evolutionary nutrition, neurobiology, and metabolic health. Based in the US, she is best known as the author of Primal Body, Primal Mind, a foundational book that delves into the role of fats, proteins, and carbohydrate restriction in supporting optimal health and brain function.

What sets Nora apart from many other Paleo speakers is her background in neurofeedback therapy and clinical nutrition, giving her a uniquely holistic and deeply researched perspective. Rather than just focusing on food as fuel, she frames nutrition as an integral driver of mental clarity, emotional resilience, and long-term well-being.

What the Seminar Covered

The Sydney seminar was titled “Food & Health as Evolution Intended” – a nod to the evolutionary biology that underpins the entire Paleo approach. The first two sessions of the day focused on:

1. Diet and Evolution

This talk explored how our modern food environment is starkly mismatched with the genetic blueprint shaped by millions of years of evolutionary pressure. Nora broke down the pitfalls of the modern industrialised food supply – from excess processed carbohydrates and inflammatory seed oils to the demonisation of dietary fat.

She challenged the outdated notions of the “balanced diet” that include whole grains and skim milk, making a compelling case that these foods are a recent – and biologically inappropriate – addition to our plate. Nora argued that understanding the evolutionary context of food isn't just theoretical – it’s key to reversing the epidemic of chronic disease and mental health issues.

2. Fats and Carbohydrates

The second lecture dove into the specifics of dietary fats and carbohydrates. Nora emphasised the crucial role of dietary fat in cognitive function, hormone production, and cellular health. Far from being the enemy, she explained, healthy fats (especially saturated fats from animal sources and monounsaturated fats from foods like avocado) are foundational to optimal health.

She contrasted this with the overconsumption of carbohydrates in the modern diet, particularly those from grains and sugar. Her position is that most people are far better off relying on fat for fuel (becoming fat-adapted), rather than depending on quick-burning glucose.

She also discussed the effects of blood sugar swings on mood, mental performance, and long-term disease risk. Her view is unapologetically pro-fat, pro-protein, and very cautious about carbohydrate intake – especially for those with metabolic issues or neurological concerns.

The Paleo Movement in Australia

Having an international speaker like Nora Gedgaudas in Sydney speaks volumes about the growing traction the Paleo movement is gaining in Australia. Just a few years ago, the word “Paleo” was rarely heard outside of fitness circles or alternative health forums. Now, we’re seeing packed lecture halls, community meetups, and more local authors and practitioners getting involved.

In many ways, the movement here mirrors what happened in the US a decade ago – people fed up with standard dietary advice, frustrated by persistent health issues, and willing to try a radically different approach grounded in ancestral wisdom.

It’s also clear from the event that Australians are hungry for deeper, science-backed education about nutrition. With so much conflicting information in the mainstream, events like this help people connect the dots and feel empowered to make their own decisions about what they eat – rather than blindly following food pyramids or government guidelines.

A Paleo-Friendly Event – Right Down to the Menu

One thing that stood out was the catering — how often do you go to a seminar and find yourself choosing between grass-fed beef, seasonal roasted veggies, and coconut-oil-roasted sweet potatoes?

The menu was supplied by an organic, Paleo-friendly provider and perfectly aligned with the values discussed from the stage. No sugary muffins. No gluten-laden wraps. No soft drinks or artificial juices. Just real food that kept everyone energised and focused throughout the event.

It really highlights the point that Paleo isn’t just a theoretical diet or a temporary detox. It’s a sustainable, real-world approach to living and eating – and it’s being embraced in more places than you might think.

Why This Event Matters

When someone like Nora Gedgaudas comes to speak in Australia, it’s not just about a one-day seminar — it’s a signal that the conversation around health is changing. That more and more people are starting to question the status quo. That maybe margarine isn’t better than butter. That maybe breakfast cereals aren’t the health food they claim to be. That perhaps we’ve been sold the wrong story about fat, cholesterol, and what it means to be healthy.

The paleo movement isn’t just about what’s on your plate — it’s about critical thinking, self-experimentation, and reconnecting with the rhythms and instincts our bodies evolved to follow.

What Nora Taught Me

Hearing Nora speak again (having first seen her at AHS), I walked away with several key takeaways:

Never underestimate the power of fat – especially animal fat from quality sources. It supports hormones, brain health, and metabolism.
“Calories in, calories out” is overly simplistic – hormones, micronutrients, and inflammation all play a role in how the body manages energy.
We are not broken; we are mismatched – our bodies are responding exactly as expected to a toxic food environment they were never designed for.
Resilience is built through simplicity – by stripping away modern food and lifestyle noise, we allow the body to do what it’s always done best: survive and thrive.

Want to Learn More?

If you’re new to Nora Gedgaudas or just want to explore more of what she covers, I highly recommend the following resources:

Primal Body, Primal Mind (her bestselling book)
Her talk on “Optimising Brain Function Through Diet” (available online)
Her more recent work around ketogenic nutrition and neurobiology

Final Thoughts

Events like these are a rare opportunity to deep dive into the “why” behind the Paleo lifestyle. They remind us that we’re not weird for questioning modern food, and that yes – it’s totally okay to prefer butter over canola oil and bacon over cereal.

I’ll be posting a full write-up tomorrow with notes from the rest of the day, but in the meantime I’d love to hear:

Have you ever seen Nora speak?
What’s the best health event you’ve ever attended?
Do you think there’s a future for more Paleo-focused events across Australia?

Let me know in the comments – and if you attended the seminar too, I’d love to compare notes!

My top 10 herbs and spices paleo primal cooking recipes-min

My Top Ten Herbs & Spices

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Since I’ve been Paleo my cooking has got more and more inventive, and I find I’m using a lot of different Herbs & Spices.

This does start out quite expensive if you don’t have any, but I really recommend going out and buying a basic selection to get started with. Just by changing the herbs you can completely transform a meal.

When I went strict Paleo, I already had a lot of Herbs & Spices, but I went through all of my Paleo recipe books and bought all of the herbs and spices that came up in the ingredients list. I’ve noticed I tend to use a few very frequently, and some are barely used, so thought I’d share my top ten herbs and spices, and what I use them for.

Onion Powder. Although I use onions too, this is great to add to lots of dishes for extra onion flavour.
Garlic Powder. I use this similarly to onion powder, to gives an almost sweet garlic taste.
Turmeric. I’m trying to add this to more and more of my cooking, as it is has so many great attributes – including having anti inflammatory properties. Turmeric gives a yellow colour and a slight bitter, mustard flavour. I always add Turmeric to curries.
Cayenne Pepper. This is a hot spicy chilli pepper, with hot being the word! I only add a very small amount, but often add it to dishes like chilli, where I want a bit of heat.
Paprika. This is from dried capsicum and quite a sweet flavour. It gives food a red colour and I’ll use it in sauces and dips.
Oregano. I seem to use a lot of this, almost anytime I cook with tomatoes, I add some oregano. It has a slightly lemony flavour.
Thyme. I often add this near the end of cooking to ensure the heat doesn’t damage it. I add it to lots of different things such as stews, vegetable dishes and stocks.
Cinnamon. This is my current favourite – I use it in almost everything. Although it isn’t sweet, it’s great as a sweet substitute in tea and NoOatmeal. I commonly use it in meat dishes as it gives such a great flavour.
Ginger. This is another favourite which I have to regularly replenish. I often add this to curries.
Salt. This is another must have which brings out the flavour in dishes. I naturally have quite low blood pressure, and as I don’t eat anything processed think it’s quite a good addition to my cooking. I use Pink Himalayan salt as it is very pure with a great mineral content. I also have Celtic Sea Salt, which also has a great mineral content. I would go without rather than having table salt!

Are my most commonly used Herbs & Spices completely different to yours? Which are your favourite Herbs & Spices and what do you use them for?

Exploring the Power of Herbs and Spices in Paleo Cooking

Herbs and spices are a cornerstone of flavour in any Paleo kitchen—and more than just adding a punch of taste, they offer a wide range of health benefits. From boosting digestion to reducing inflammation, herbs and spices are some of the most nutrient-dense items in your pantry. Once you’ve built a solid spice rack, the possibilities for enhancing meals without relying on processed sauces or additives are endless.

Why Herbs and Spices Matter on the Paleo Diet

When you eliminate processed foods, grains, sugar, and industrial seed oils, you rely more on whole foods—meat, vegetables, fruit, and healthy fats—for nutrition and enjoyment. Herbs and spices allow you to diversify your meals, change the profile of your favourite dishes, and explore global cuisine while keeping everything 100% Paleo.

Beyond flavour, many herbs and spices offer antibacterial, antifungal, anti-inflammatory, and antioxidant properties. They help improve digestion, support detoxification, and even offer immune benefits—all with zero calories or carbs.

Honourable Mentions: Spices You Might Want to Add

In addition to your top ten, here are a few other pantry favourites that deserve a spot on your Paleo spice shelf:

Smoked Paprika: Adds a deep, smoky flavour to rubs and roasted meats. Excellent in chorizo-inspired dishes or Paleo BBQ sauces.
Cumin: A staple in Mexican, Middle Eastern, and Indian cooking. Earthy and warming, it pairs beautifully with beef and lamb.
Coriander: The seed of the cilantro plant, it adds a light, citrusy note to curries and marinades.
Basil: Sweet and fragrant, basil is perfect in Italian-style dishes or for blending into Paleo pesto.
Bay Leaves: Often used in slow-cooked meals like stews or soups, bay leaves lend a subtle depth of flavour when simmered for long periods.

How to Build a Paleo Spice Pantry Without Breaking the Bank

Herbs and spices can seem expensive at first, but there are ways to build your collection affordably:

Buy in bulk from health food stores or spice markets.
Store herbs and spices in airtight containers away from heat and light to preserve potency.
Start with a small set of the most-used spices for your favourite cuisines, then expand as needed.

It’s also a good idea to label the date of purchase—over time, spices lose their aroma and effectiveness. Try to refresh them every 12–18 months if possible.

Health Benefits of Common Paleo Herbs & Spices

Let’s take a closer look at what some of your favourites offer from a health perspective:

Turmeric: Known for its anti-inflammatory effects thanks to curcumin, turmeric is great for joint health and immune function. Best absorbed with a little black pepper and fat.
Cinnamon: Helps balance blood sugar and has powerful antioxidant properties. Great in both savoury and sweet dishes.
Garlic Powder: Supports heart health, acts as a natural antimicrobial, and may help reduce blood pressure.
Ginger: A digestive aid and anti-nausea powerhouse, also effective in reducing muscle pain and soreness.
Oregano: Contains compounds like carvacrol and thymol, both of which are known to fight off harmful bacteria.

Using a variety of herbs and spices not only enhances taste but adds therapeutic properties to your meals. It’s an effortless way to increase the nutritional density of everything you eat.

Spice Combinations to Mix It Up

If you’ve got your ten core favourites, try combining them into easy blends to speed up your cooking and introduce new flavour profiles:

Paleo Taco Seasoning: Cumin, paprika, garlic powder, onion powder, oregano, chilli powder, salt.
Indian-Inspired Curry Powder: Turmeric, coriander, cumin, cinnamon, cayenne, ginger, cardamom.
Italian Herb Blend: Oregano, thyme, basil, rosemary, garlic powder, onion powder.
Moroccan Spice Mix: Cinnamon, ginger, turmeric, cumin, allspice, paprika.

Make a big batch of your favourite blend and store it in a small jar for quick access. It’s especially helpful for meal prep days or when cooking in bulk.

Fresh vs. Dried: Which Should You Use?

Fresh herbs can be fantastic, especially for garnishes or last-minute flavour boosts. Basil, parsley, and coriander are wonderful fresh. Dried herbs, on the other hand, are often more concentrated and ideal for slow-cooked dishes.

If a recipe calls for fresh herbs but you only have dried, use about one-third of the amount (e.g., 1 tsp dried in place of 1 tbsp fresh). Some herbs like rosemary and thyme retain their flavour very well when dried, while others like chives and parsley are best used fresh.

Keeping Paleo Interesting with Global Flavours

Spices are your ticket to world cuisine without leaving your Paleo template. Craving something different? Here are a few global suggestions you can easily replicate:

Middle Eastern: Use za’atar, sumac, cumin, and coriander with lamb or roasted vegetables.
Thai: Combine ginger, garlic, chilli, lime, and fresh coriander for a Paleo curry or salad dressing.
Mexican: Use cumin, paprika, garlic powder, oregano, and a pinch of cayenne with beef or pork.
North African: Try a Ras el Hanout blend for a tagine-style stew or spiced chicken.

This approach keeps your food exciting while still relying on real ingredients and healthy fats.

Final Thoughts

Herbs and spices are the unsung heroes of Paleo cooking. They’re inexpensive, versatile, and incredibly powerful from a health perspective. Building a well-stocked spice rack not only enhances flavour but empowers you to enjoy a wide variety of meals while sticking to your goals.

Experiment with new herbs and spices, create your own blends, and try global recipes that push you beyond your comfort zone. You’ll be surprised at how much more fun—and delicious—your Paleo kitchen becomes.

What’s one spice you couldn’t live without? Share your must-haves in the comments and inspire others to explore their spice cupboards with fresh eyes!

Making a Non-Paleo Lunch Menu Paleo

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I went out for a farewell lunch with my team today. We went to a bar in the city centre, with a fairly typical bar menu. So – a Paleo Lunch?

I'm quite happy to go almost anywhere to eat, with the knowledge that on most menus, with a bit of staff interaction, a Paleo meal can be put together.

I start by ruling out any predominantly grain based meals, such as pasta, pizza, pies and sandwiches. Of the remaining dishes I'm usually left with a few meaty options, of which I’ll try to identify the least likely to be fried (typically in vegetable oil), processed, coated (gluten), or marinated (often in sauces containing ingredients like gluten and sugar). Unless the menu is extremely limited I also rule out salads and vegetable based options, as I don’t find them filling and they often have many ingredients I wouldn't eat (like dressings, sauces, cheese and croutons).

At this stage today I was left with these options: –

Slow braised lamb shanks served with minted rich gravy & mash
Surf & Turf. 200g rump steak, prawns sautéed in garlic served with chive butter, fries and salad.
Grilled Barramundi fillet with creamy mash & asparagus served with a hollandaise sauce.
Lamb Cutlets served with creamy mash, olive pesto & wholegrain mustard cream

I generally look at all of the menu options and mix and match my chosen meat with the vegetable and salad sides on offer with other meals. I've not yet been to a restaurant unable to accommodate my Paleo mix and match requests. Had there not been so many good options, I would have also considered things like the burger (without the bun, fries or sauces).

My Mix and Match Paleo Lunch

I went for the lamb shanks, as I knew they should be unprocessed and not fried. I asked for the lamb to come without the mash and sauce, but with plain vegetables instead. It arrived with roasted eggplant, capsicum, zucchini & mushroom (luckily I've not started my nightshade elimination experiment yet), which was a perfect Paleo meal.

I find pubs, bars and steak houses the easiest places in which to eat out, where there is usually a lot of reasonable options to choose from. A good Indian restaurant is often a surprisingly good choice too. I always ask the staff exactly what is in each dish, and there are often tomato based sauces or dry cooked meats, which are a great Paleo option. In my experience Chinese and Japanese can be a bit more testing. Quite often I actually find it easier to say I'm allergic to soy and gluten and ask for the staff to help me find a suitable option.

One of the things I enjoy about going off-menu, is the inevitable discussions it provokes from my pasta-eating dining companions – an excuse to talk Paleo is always welcomed.

How do you get a Paleo meal from a non-Paleo option? Do you find some types of restaurant better than others? I’d love to find out what tricks I'm missing!

No Shampoo?

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The one Paleo area I've been completely avoiding has been the whole No Shampoo & No Soap issue. I recently had my hair done for my Birthday and I was quite shocked by the number of products I was smothered in (my hair didn't look that amazing after either):

Shampoo
Colours for highlights
Shampoo
Toner
Shampoo
Conditioner
Leave in conditioner
Spray to make my hair soft
Spray to give my hair volume
Wax to give my hair texture, and
Hairspray

This trip to the hairdressers has forced me to think about the other chemicals I expose myself too. It’s all well and good being strict with my nutrition, but surely reducing exposure to chemicals like this, is of great importance too.

The ingredients list in a typical bottle of shampoo or shower gel often reads like a chemistry text book. Given that skin is our largest organ, it’s a reasonable assumption that chemicals are going to be able to transfer from the products to your bloodstream.

I just looked up the ingredients of a Pantene shampoo I often use. I can't even pronounce some of these chemicals: –

Water, Sodium Laureth Sulfate, Sodium Lauryl Sulfate, Cocamidopropyl Betaine, Fragrance, Sodium Citrate, Sodium Xylenesulfonate, Citric Acid, Hydroxypropyl Methylcellulose, Sodium Chloride, Sodium Benzoate, Tetrasodium Edta, Panthenol, Panthenyl Ethyl Ether, Methylchloroisothiazolinone/Methylisothiazolinone

When researching the ingredients used in commercial shampoos and soaps all sorts less than favourable articles came up. Many of the chemicals are irritants and have many properties I just don’t want in my system.

A lot of Paleo people go entirely without shampoo and soap, but I just don’t think I'm ready to go this far, yet. My main problem with camping is not being able to wash my hair every morning; the thought of voluntarily doing this from the comfort of my home isn't a terribly attractive proposition!

The harsh chemicals in shampoo seem to strip away the scalps natural sebum, drying it out – and greasy hair appears to be the scalps compensation for this overly dried out scalp! From what I’ve read and from speaking to Paleo friends who've gone no ‘poo, it seems like the first week or two is not a good look – but then your hair is supposed to become soft, shiny and wonderful!

A lot of people use natural products such as eggs, apple cider vinegar and baking soda, so perhaps that would be a good place to start.

Why Going “No ‘Poo” Might Be Worth a Try

While the idea of ditching shampoo might seem extreme at first, more people in the ancestral health community are re-evaluating what they put on their bodies just as critically as what they put in them. With rising awareness of endocrine disruptors, synthetic fragrances, and chemical preservatives, it's no surprise that traditional hair care routines are being questioned. And just like processed food, many hair products offer a short-term effect at the expense of long-term health.

Going no ‘poo — or even low ‘poo — is about giving your scalp a chance to regulate itself naturally. Rather than stripping it with detergents and masking it with silicones and synthetic conditioners, you let your hair find its balance. For many, this shift leads to healthier, shinier hair and far less reliance on product cycles that leave you needing to wash more often, not less.

Understanding the Detox Phase

It’s true that the transition period can be awkward. When you first stop using shampoo, your scalp may overproduce oil as it adjusts. This oily window can last from a few days to a few weeks, depending on your hair type, climate, and how often you previously washed. During this time, your hair might feel waxy, limp, or greasy — but this is not a sign that it’s not working. It’s a sign that your scalp is healing from years of being told to overcompensate.

Some people choose to use natural alternatives during this period to help manage appearance and reduce discomfort. Popular options include:

Baking soda and apple cider vinegar rinse: Baking soda gently cleanses while apple cider vinegar restores pH and adds shine.
Raw egg mask: Eggs are rich in protein and lecithin, which nourish the hair without stripping natural oils.
Rhassoul or bentonite clay: These natural clays help draw out impurities and cleanse the scalp without harsh chemicals.

Transition Tips for a Smoother No ‘Poo Journey

If you’re ready to give it a go but feel nervous about the process, here are some tips to make the switch more manageable:

Ease in gradually: Start by spacing out your shampoo days, using gentler options like diluted castile soap, or switching to a shampoo bar with minimal ingredients before going fully no ‘poo.
Use a boar bristle brush: This helps distribute sebum from root to tip, reducing oiliness at the scalp and nourishing dry ends.
Rinse with warm water: Daily water-only rinsing can help remove sweat, dirt and excess oil while still allowing your scalp to reset.
Sleep on a silk pillowcase: This reduces friction and helps minimise tangles and breakage as your hair adjusts.

Low-Tox Alternatives for a Compromise Approach

If you’re not ready to give up hair products entirely, there are excellent low-tox options that won’t sabotage your scalp or health. Look for shampoos and conditioners that are free from sulfates, parabens, silicones, and synthetic fragrances. Brands that use essential oils, herbal extracts and biodegradable ingredients can provide a happy middle ground.

Shampoo bars are also gaining popularity for their simplicity and minimal packaging. These solid bars often contain natural oils and clays, and many Paleo-minded individuals have found them a great first step away from conventional products. As an added bonus, they’re fantastic for travel.

What About Soap and Body Wash?

It’s not just shampoo under scrutiny — body washes and soaps are often just as problematic. The skin absorbs much of what we apply to it, and repeated use of harsh, fragranced soaps can disrupt the skin’s acid mantle and microbiome. For most people, washing with water and a gentle exfoliating cloth is enough for daily cleansing, with natural soap reserved for truly dirty days.

Those transitioning away from soap often notice that body odour reduces over time as the microbiome stabilises and adjusts. Many people find that once they stop stripping away their skin’s natural oils, they sweat less and develop a more neutral scent — especially when combined with a real food diet free from synthetic additives and processed oils.

Natural Hair Treatments to Try

Instead of commercial masks and deep conditioners, you can nourish your hair with ingredients you probably already have in your kitchen. Here are a few favourites from the natural living community:

Coconut oil: Works wonders for dry ends and frizz when used as a pre-wash mask or sparingly on dry hair.
Avocado and honey: A rich treatment for extra dry or damaged hair — blend and leave on for 30 minutes.
Herbal rinses: Brewed rosemary, nettle, or chamomile teas can soothe the scalp and enhance shine and colour naturally.

Reframing What “Clean” Means

Part of the resistance to going no ‘poo or no soap comes from cultural conditioning around what it means to be clean. We’ve been trained to associate foam, fragrance and squeaky skin with cleanliness — but these sensations are often the result of detergents and surfactants, not indicators of hygiene.

True cleanliness doesn’t require dozens of products. With a bit of patience and experimentation, many people find their skin and hair healthier, stronger and less reactive without commercial products. As with Paleo eating, the journey often starts with questioning conventional norms and making small, deliberate changes.

Listen to Your Body (and Your Scalp)

Ultimately, what works for one person may not work for another. Hair texture, climate, diet and lifestyle all play a role. If you’re curious about the no ‘poo movement but hesitant, there’s no harm in trying a hybrid approach first. Observe how your scalp and hair respond and make adjustments over time.

As you clean up your personal care routine, you might just find that less really is more — and that, just like with food, returning to a more natural approach can have surprising benefits for health, simplicity and sustainability.

What are your thoughts on giving up shampoo? Or perhaps you have some top tips for conquering my shampoo habit?