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Weird paleo google searches paleo network-min

This month’s weird google searches

I’ve written before about the bizarre google searches that lead to people finding my blog. So I thought it was time I shared some new ones – and of course answered them, just in case they’re still looking for their answer.

what to feed a maltese dog that has allergies and is sick of eating kangaroo mince???

That age old problem when your dog is fed up of kangaroo meat eh…. Another person googled…

my staffy won’t eat anything else except cooked chicken

So it looks like there is a global problem with dogs being fussy or selective eaters. My advice, as a non-current-dog-owner is not to give in to your dog’s picky or selective tendencies and just feed it whatever you choose.

Weird Paleo-related Google searches on the Paleo Network

Despite the magic protective powers of the paleo diet, it looks like some people have still been getting colds – and even the flu! Surely there must be a mistake?

why do i have a cold on a paleo diet
what is this flu that's going around melbourne
virus going around canberra
bad flu going around Sydney

If you’re going out and about in Melbourne, Canberra or Sydney – look out for germs!

how do I get more oil in my diet but not fat?

Hmmm, I hate to break it to you – but oil is fat. Coconut oil, olive oil, peanut oil – they’re all fat….

paleo replacement for peanut butter and jelly sandwich

Well this is a difficult one. The classic PBJ is made of bread – not paleo; peanut butter, not paleo; and jelly/ jam – not paleo. How about if we substitute the bread for celery, swap the peanut butter for almond butter and use real strawberries as an alternative for the jelly? Not quite doing it for you?

started paleo and my wife says I smell different

Perhaps you’ve spilt bone broth down your shirt?

what animal parts make mince
what part of the cow is mincemeat

I wish I could say the rump, but in reality the whole point on mince/ ground meat is to make use of parts of the animal that would otherwise be wasted. So your answer is likely to be mainly the offcuts.

coconut oil for suffocating insect

Er, how about no? Maybe you could let it outside if it’s bothering you?

paleo alternative for lasagne can be penne pasta

Sorry to be the bearer of bad news, but it’s not the shape of the pasta that makes it not paleo. Spaghetti, Fusilli, Vermicelli, Fettuccine, Tagliatelle, Macaroni or Farfalle – it doesn’t matter – they’re not paleo.

margarine substitute paleo

This is an easy one – how about coconut oil or butter (if you do dairy)

paleo substitute for soy turkey

Gosh, I must be missing something here. Instead of eating synthetic soy turkey, what could you possibly have that is paleo instead? Hmmmmm…. How about TURKEY?!

should I eat genetically modified crops?

Probably best to avoid those GMO’s…

kangaroo versus ostrich fillets which is better?

Decisions, decisions…. Kangaroo or Ostrich. It can be hard living in Australia sometimes. Having never tried Ostrich, I don’t feel qualified to comment – if you have, perhaps you could help this person out by leaving your preference in the comments?

will I still have weight loss on paleo if everything isn’t organic

Whilst in an ideal world everything we’d eat would be organic (local, seasonal and unprocessed), in the real world it’s not always so easy. Fortunately this shouldn’t impact on your weight loss efforts.

what kind of knives do they use on my kitchen rules

Good question! And one that seems hard to find the answer too. Master Chef use Global Knives, and judging by the amount of blue band aids the contestants have – they’re clearly very sharp!

is buying a restaurant in a food court a good idea

Well, I might be biased, but I’d say probably not if it’s a fast food restaurant, I don’t think they’re doing so well these days. But a real food restaurant – now we’re talking!

paleo crocodile recipe

Unfortunately I’m all out of paleo crocodile recipes at the moment, but as soon as I’ve experimented with snake recipes, I’ll move straight onto crocodile recipe development!

is the teflon coating on paleo

No, definitely not. Don’t eat it – and if it starts to come off, it’s time to throw your pan away!

what counts as two dress sizes

Er, is this a trick question? Maybe going from a size 14 to a size 10?

Even More Strange Google Searches (And What They Say About Us)

Apparently, the internet is full of curious minds—and Google is where those curiosities end up. Every month, I see a new wave of hilariously bizarre, oddly specific, and occasionally alarming searches that somehow direct people to my little Paleo blog. Below are some fresh ones that recently popped up. Let’s unpack them together, shall we?

“how to eat paleo without eating vegetables”

Ah, the holy grail of lazy caveman eating. Technically, yes—you can eat meat, eggs, and fruit and still call it Paleo-ish. But vegetables are kind of the point. Fibre, micronutrients, antioxidants—you know, the stuff your gut microbiome throws a party over? Maybe try hiding some spinach in your morning eggs and see if anyone (even you) notices.

“paleo cereal that tastes like Coco Pops”

I admire the ambition here. While there’s no exact Paleo equivalent of chocolate rice puffs, you could try toasting coconut flakes with cacao and a drizzle of maple syrup for a crunchy cereal fix. It won’t snap, crackle or pop—but it might just satisfy that nostalgic craving.

“why am I still bloated on paleo”

Oh friend, I hear you. It could be too many nuts, cruciferous veg, or perhaps you're suddenly downing more meat than a lion at a barbecue. Also, chewing slower helps (so does not stress-eating half a tray of baked sweet potatoes at 10pm, just saying).

“how to do paleo without quitting coffee\”

This one hits home. Paleo purists may say to ditch it, but most of us aren’t giving up our morning brew. Try it black, or add a dash of coconut milk. Just skip the sugary syrups and barista blends with mystery ingredients.

“paleo for kids who only eat beige food”

If your toddler’s ideal food pyramid is shaped like a potato chip, you’re not alone. Paleo chicken nuggets (made with almond meal or coconut flour) and homemade sweet potato chips are a great start. Also, try pancakes made with banana and egg—they’re beige and secretly nutritious.

“do cavemen eat at Subway”

Short answer: no. Long answer: only if you’re in a post-apocalyptic theme park and the Subway is run by velociraptors. But if you’re in a pinch, order a salad bowl and skip the dressing. Close enough?

“is rice paleo if I say it is”

This sounds like a philosophical argument in the making. Technically no, rice is a grain and not Paleo. But if your version of Paleo includes white rice as a personal exception? Then maybe you’re following “Paleo with benefits.” Just don’t tell Loren Cordain.

“how to explain paleo to my grandma”

Tell her it’s like how she used to eat when she was young—meat, veg, broth, eggs, fruit, and none of that microwave packet stuff. If she nods and offers you a biscuit, you’re halfway there.

“is wine paleo if it's organic”

Now we’re getting technical. While wine isn’t part of a strict Paleo diet, many people include the occasional glass—especially if it’s sulphite-free and made with minimal intervention. It’s a grey area, but hey, Paleo isn’t a religion. Cheers to moderation!

“can I be paleo if I hate cooking”

Absolutely! You just need to embrace batch cooking and simple meals. Roast a tray of chicken thighs, bake a bunch of sweet potatoes, and sauté some frozen veg in coconut oil. No Michelin stars required.

“do cavepeople eat cupcakes”

If they did, they were hiding some serious baking skills. But today, we’ve got almond flour, coconut flour, and natural sweeteners to help us cheat the system. Paleo cupcakes? Yes. Just don’t eat six in one sitting and call it ‘ancestral health’.

“what if I eat paleo but still want snacks at night”

We’ve all been there. Keep a stash of Paleo-approved snacks like boiled eggs, beef jerky, or a handful of macadamias. Better yet, prep some bliss balls with dates, cacao and almonds for when the sweet tooth strikes.

“paleo food for hangover”

The modern hunter-gatherer occasionally overdoes the fermented grape, I get it. Scrambled eggs with avocado, bone broth, and a banana can do wonders. Hydrate, sleep it off, and try not to regret dancing barefoot on that pub table.

“how to do paleo when your partner keeps buying bread”

Ah, the ancient art of cohabiting with non-believers. My advice: smile, nod, and designate a “carb zone” in your kitchen. Then proceed to cook the most delicious Paleo meals possible until they secretly convert.

“paleo air fryer recipes that don’t taste like sadness”

Challenge accepted. Try air fryer buffalo cauliflower, crispy chicken wings, or salmon patties. Drizzle with tahini or aioli made with avocado oil. Boom—no sadness in sight.

“can I survive on sweet potato and bacon”

Technically yes, but your gut and your doctor might stage an intervention. Throw in some greens and call it a meal, not a dare.

“how to do paleo without being annoying at parties”

Pro tip: offer to bring a dish. Paleo devilled eggs, meatballs, or dark chocolate bark travel well and make you look generous, not difficult. Plus, you’ll always have something you can eat.

“paleo-friendly foods that don’t feel like a punishment”

If your Paleo meals feel like punishment, you’re doing it wrong. Think butter chicken with cauliflower rice, zucchini fritters, lamb koftas with tahini drizzle, or chocolate mousse made with avocado and cacao. There’s so much joy to be had—no deprivation required.

So, what have we learned?

The internet is full of Paleo-curious, Paleo-confused, and occasionally Paleo-sarcastic people trying to find their way. If that’s you—welcome. You’re among friends here. The Paleo lifestyle doesn’t have to be boring or rigid; it can be funny, flexible, and full of flavour.

And if you’ve found this page because you googled something like “paleo sandwich that looks like a turtle” or “caveman meal prep containers,” please say hi in the comments—I’d love to know what else is floating around in the Google-verse!

Herbs Spices Seasoning Moisture Storing Clumping Caking the Paleo Network-min

How to Stop Herbs and Spices Clumping Together

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It can't just be me – I come to use a particular jar of dried herb, spice or seasoning, to find it completely stuck together and impossible to get out. It's so frustrating, and seems to be worse with onion and garlic powder, which always seem to cake soon after the containers are opened.

This happens when moisture and humidity get into the container causing it to clump together and form a rock. Whilst the moisture will reduce the flavour and strength of the herbs, a lot of them you can re-invigorate by removing the moisture. Far less wasteful than throwing unused herbs and spices away.

How to remove the moisture

The easiest way is in the oven. I heat my oven to about 125C (250F) and use a metal skewer to get break the clump (or in this case garlic powder) out of the container, onto a sheet of baking paper, on a baking tray.

After just a couple of minutes, the heat will have removed the moisture, and I remove the tray and allow it to cool. Once cooled, I transfer it back into the container using a funnel and it now dispenses freely!

To prevent it happening again

Make sure the containers you store your dried herbs,spices and seasonings in are completely air-tight and always shut the lid/ close the container properly. Storing somewhere cool and dark (or even in the freezer!) will also help prevent moisture coming into contact with the inside of the container.

Avoid the temptation to shake the container directly into a pot of steaming food – this will allow moisture in. Spoon what you need out of the container, away from the stove top.

You can also add some dried beans or rice to the container to absorb any moisture and prevent the mixture from clumping.

Storing the containers upside down will also help prevent air getting in, making them last longer.

Why Some Spices Are More Prone to Clumping

Not all herbs and spices react the same way when exposed to moisture. Fine powders like onion powder, garlic powder, cinnamon, and ground ginger tend to absorb moisture far more quickly than coarser blends. This is because the finer the grind, the greater the surface area exposed to the air. Seasonings that contain natural sugars, like onion and garlic powder, are even more susceptible as sugar attracts and holds onto moisture. Blends with added salt can also clump faster, especially if the salt used is unrefined and retains trace minerals.

The Impact of Humidity in Australian Kitchens

Here in Australia, particularly in coastal or tropical regions, humidity plays a major role in spice spoilage. Even when your kitchen feels dry, the ambient moisture in the air can still creep into containers if they’re not properly sealed. During summer, when humidity levels peak and windows are more likely to be open, your spice rack can become a hotspot for clumping. Using a dehumidifier in your pantry or switching to moisture-resistant storage solutions can make a big difference in maintaining spice quality year-round.

How Long Do Herbs and Spices Actually Last?

While dried herbs and spices don’t necessarily “go off” like fresh produce, they do lose potency over time. Most ground spices stay fresh for around 6 months to a year, while whole spices can last up to 2 or 3 years when stored correctly. The issue with clumping is that it often signals early degradation caused by moisture, which speeds up flavour loss. If a spice no longer smells fragrant or tastes sharp, it’s probably time to replace it — regardless of its expiry date.

Reviving Clumped Spices Without Heat

If you don’t want to use your oven, there are a few gentler ways to rescue stuck-together spices:

Use a blender or spice grinder: Transfer the clumped spice to a grinder or mini blender and pulse it back into a fine powder. Make sure the appliance is completely dry before use.
Microwave method: Place the spice on a paper towel and microwave it in 10-second bursts. Stir between each burst and stop once the mixture is dry and loose again.
Silica gel packs: Place a food-safe silica packet in your spice container to draw out moisture without the need for heat.

Choose the Right Storage Containers

The type of container you use has a huge impact on spice longevity. Glass jars with rubber-sealed lids are ideal, as they create a tight barrier against air and humidity. Avoid plastic containers with ill-fitting lids, as they allow moisture to seep in slowly over time. Dark or amber glass jars can also protect the spices from light exposure, which breaks down essential oils and dulls the flavour. If you're decanting bulk spices, label them with the purchase date so you can keep track of their age.

Best Practices for Refilling Spice Jars

When refilling your spice containers, avoid topping up old spices with new ones. It’s better to wash and dry the container completely before adding fresh product. Mixing old and new spices dilutes the flavour and increases the chances of contamination. Allow jars to air dry thoroughly before use to avoid trapping any residual moisture inside. This one small step helps keep your spices potent and clump-free for longer.

Bulk Buying Tips for Paleo Cooks

Buying spices in bulk can be cost-effective, but it does increase the risk of spoilage if you don’t store them correctly. Consider dividing bulk quantities into smaller airtight containers and storing the extras in the freezer or back of the pantry until needed. Only keep a small working jar in your spice rack, and refill as needed. This method also helps minimise exposure to light and heat — both of which degrade essential oils in spices, making them less effective in your cooking.

When to Replace Spices Entirely

Sometimes, no matter what you try, a spice just won’t revive. If it smells faint, looks faded, or tastes flat even after drying and grinding, it’s probably beyond saving. A spice that has turned musty or sour in scent may have absorbed too much moisture or begun to spoil. In these cases, it’s safer and more effective to replace it. Fresh, vibrant herbs and spices are crucial for paleo recipes where seasoning and wholefood flavours do the heavy lifting.

Simple Paleo Spice Blends to Make at Home

One of the best ways to ensure your spices stay fresh is to make your own blends in small batches. Here are a few paleo-friendly mixes that are easy to prepare and less likely to clump when stored correctly:

Simple Meat Rub: Paprika, cumin, garlic powder, salt, pepper, and dried oregano.
Herbed Roast Mix: Dried thyme, rosemary, sage, onion powder, and cracked black pepper.
Curry Base Blend: Turmeric, ground coriander, cumin, cinnamon, ginger, and fenugreek.

Mix only what you need and store in small, airtight jars in a dark, cool cupboard. This way, you're always using fresh, fragrant blends that bring out the best in your paleo meals.

Stay One Step Ahead of Clumping

With just a few simple adjustments, you can dramatically reduce spice waste in your paleo kitchen. Whether it's storing containers upside down, adding moisture absorbers, or transferring clumped powders into the oven for revival, the key is prevention. Keep your herbs and spices dry, cool, and well-sealed — and you’ll never have to chip away at a garlic powder boulder again. A little care goes a long way toward keeping your cooking full of flavour and your ingredients as vibrant as your lifestyle.

19 worst types people gym workout crossfit Paleo Network-min

The 19 Worst Gym Personalities (And How Not to Be One)

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Personally, I hate going to the gym. I’d much rather actually be outside in nature, in the fresh air, than stuck in a sterile gym, that could be anywhere in the world.

Part of the reason I hate the gym is because of the other gym goers. Some of them are just so annoying. Well, I hate to stereotype, but I bet you’ve encountered one or two of these on your gym visits:

1) The contortionist yogi

There’s always one taking over the mat area with their incredible feats of flexibility defying the laws of gravity

2) The resident

They’re always there. Always! Everyone knows them – and surely, they must actually live there?

3) The hoarder

That weight you want to use? Yep, he’s hanging onto it, he might need it later. You can’t have it.

4) The sweat monster

We all sweat, but the sweat monster takes it to a whole new level. And never has a towel. Good luck getting on the machines you want after him

5) The model

Always wearing something different from lululemon with matching trainers and nail varnish

6) The always-skips-leg-day

You know the one, he’s always working on those muscles up top

7) The texter

Always on their phone. Always. Presumably to keep their facebook friends updated about their workout.

8) Mr oh so hairy

And why is it the hairiest always wear the briefest of outfits?

9) The selfie queen

You’re sure you saw her load a few extra weights on, take a photo, then walk off

10) Mr. doesn’t want to be here

But he has to be. So he reads a book on the machines and barely breaks into a sweat.

11) The water fountain junkie

He’s always there. Always.

12) The expert

Whatever you’re doing, you’re doing it wrong – and rest assured they’ll let you know about it.

13) Miss competitive

Just because you’re on the next treadmill does not mean we’re racing.

14) The grunter

He’s a warrior and don’t you know it

15) Mr. farts when he squats

Admit it, you laughed when you heard him

16) Miss Perfectly made up

You’ve seen them, perfectly applied makeup and just-out-of-the-saloon-hair. And what’s more bizarre is not a hair out of place, or smudge to be seen after a workout.

17) The ten minute man

He’s just arrived before he’s off again. The ultimate in power workouts

18) The cardio bunny

Exclusively treadmill with a bit of (fast) bike and cross trainer to mix it up a bit

19) Free trial Kyle

Never more than 7 days in any one gym – one the free trial is over, he’s off to a new trial at a new gym

Why you need big freezer deep freeze frozen Paleo Network-min

Why You Need a Big Freezer on a Paleo Diet

I’m lucky to have a fairly big freezer, and I can’t recommend it enough, for so many paleo reasons. Here's why a good size freezer could transform your paleo diet

Once a week cooking

I’m a huge fan of batch cooking – if you’re going to go to the effort of cooking dinner, why not make 8 dinners out of it? Whatever I’m making, I always at least double up the ingredients. I freeze individual portions in large freezer bags that I lay flat. This means they’ll defrost far quicker than if you freeze them in a big lump.

Grass-fed meat in bulk

So many farmers will sell amazing quality grass-fed beef – but only if you’ll buy a whole cow, or even just a quarter. This is great to share with friends – it’s far cheaper, you get some great cuts you might otherwise overlook. But it will need a lot of freezer space. With a big freezer, you could get all the meat you need to last for months and months in one purchase.

No wastage

If you’ve had a big harvest of home grown veggies, just freeze it for fresh home grown produce, all year round.

Smoothies always ready

Fruit is another great reason to have a good size freezer. Grad a handful of berries and add to your blender mix for an instant ice cool smoothie.

Paleo ice cream

Who needs an ice cream maker when you can make your own paleo ice cream and have it waiting for you in the freezer!

Budget conscious

A freezer is the best way to eat on a budget. Whenever you find special buys of meat or produce – buy and freeze!

Emergency paleo meals

We all have those days when we’re too busy, too tired, or just not in the mood to cook. This is where your freezer can truly save the day. Having a stash of fully cooked Paleo meals means you’ll never be tempted to reach for takeaway or processed foods. Simply defrost and reheat a healthy homemade option — no compromise, no stress.

Freezing bone broth and stocks

Bone broth is a staple of the Paleo diet thanks to its gut-healing properties and rich mineral content. Make large batches and freeze them in portion-sized containers or even ice cube trays. This way, you’ve always got broth ready for soups, sauces, or sipping on its own for a nutrient boost.

Prepping your own frozen veg

Instead of relying on commercial frozen veg (which often contain additives), blanch and freeze your own. This is particularly handy when your favourite veggies are out of season or if you've found a great deal at the farmers’ market. You’ll avoid waste and have instant access to clean, additive-free sides for any meal.

Frozen herbs and aromatics

If you grow your own herbs or buy them in bulk, freeze them in olive oil using an ice cube tray. You’ll have flavour bombs ready to go for cooking — no wilting or wastage. Garlic, ginger, and even chopped onion can be frozen and added straight into your cooking, saving prep time while keeping things Paleo and fresh.

DIY frozen snacks and treats

Use your freezer for pre-made bliss balls, energy bites, or chocolate bark made with coconut oil and raw cacao. These are perfect for when a craving strikes — without reaching for non-Paleo treats. You can also freeze bananas and blend them into a soft-serve style dessert, or keep avocado halves ready for guacamole in minutes.

Seasonal eating made simple

A freezer makes seasonal eating effortless. Buy or grow produce when it’s at peak ripeness and price, then freeze for year-round access. This means you can enjoy mango, stone fruits, or asparagus long after their season ends — all while keeping your diet varied, nutrient-dense and local.

Time-saving marinades

Marinate your meat before freezing. This not only saves time but results in deeply flavourful meals, as the marinating continues during the freezing and defrosting process. Store them in flat freezer bags with all the marinade ingredients already added, ready to cook straight from thawing.

Organised meal planning

A large freezer lets you organise by meal type — breakfasts, dinners, snacks, sauces, broths, and so on. Use labelled containers or bags, and you’ll always know exactly what’s available. This makes it much easier to stick to your Paleo plan without resorting to quick-fix meals that don’t align with your goals.

Freezer must-haves for Paleo eaters

Pre-cooked grass-fed mince dishes like Bolognese or chilli
Homemade soups and stews in single serves
Portion-sized coconut flour muffins or breads
Raw meat and seafood, portioned and labelled
Frozen bananas and berries for smoothies and treats
Bone broth cubes or jars
Pre-cut stir-fry veggies
Stocked-up frozen herbs and aromatics

Freezer tips and tricks

To maximise your freezer’s potential:

Always label your bags or containers with the name and date.
Use airtight, BPA-free containers or silicone freezer bags to preserve flavour and avoid freezer burn.
Cool hot food completely before freezing to maintain texture and avoid condensation.
Group items by type or meal category using plastic bins or baskets for quick access.
Rotate stock frequently to use older items first — Paleo and practical!

Whether you’re a seasoned meal prepper or just starting out, investing in a big freezer can elevate your Paleo lifestyle from good to great. It reduces stress, increases variety, saves money, and ensures you always have clean, delicious food ready to go. What are your favourite Paleo freezer staples? Let us know in the comments!

Gwyneth Paltrow Fails the Food Challenge

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After doing my own $50 food challenge and seeing first hand just how hard it is to eat well on a budget, I was somewhat bemused to see Gwyneth Paltrow's attempts to feed her family on a budget. The #FoodBankNYCChallenge she undertook was to eat on $29 USD (equivalent to about $37 AUD). This was said to be the average amount an American receiving food stamps gets on the Supplemental Nutrition Assistance Program (SNAP) – though apparently the true amount is actually closer to $45 USD. I've found food considerably cheaper in the US, so I suspect your money would go a lot further there.

This is what $29 gets you at the grocery store—what families on SNAP (i.e. food stamps) have to live on for a week. pic.twitter.com/OZMPA3nxij
— Gwyneth Paltrow (@GwynethPaltrow) April 9, 2015

Gwyneth lasted four days on the challenge before she had to give up and eat some chicken and black licorice. As you do.

Food choices

Gwyneth's choices are very different to mine. Here's what she bought:

a dozen eggs,
black beans,
green peas,
onion,
avocado,
brown rice,
soft tortillas,
lettuce,
garlic,
scallions (spring onions),
cilantro (coriander),
a sweet potato,
a tomato,
an ear of corn and
seven limes

Yes, she bought seven limes. Whilst limes (and avocados) may be considerably cheaper in Southern California than they are here – there are far better ways to stretch a budget than by buying limes. The whole shopping basket is low calorie and low fat.

Vitamins v Calories

Whilst the food bought may be great from a nutritional perspective – there just aren't enough calories. The food she bought works out at about 1000 calories a day. And when you're on a budget, calories are important, especially if you're doing physical work or have a family to look after.

I would look at food from a cost-per-calorie perspective and try to bulk meals out with potatoes and rice (whilst not strictly paleo, I think white rice is a good compromise on a very tight budget). Meat is expensive – but bones can be cheap. A huge pot of bone broth is great alone, or as the base of many dishes and must be one of the cheapest things you can make.

I'd be really flexible with my fresh produce, and based it entirely off what is in season – and what is sold off at the end of the day, or is on special offer. Unless organic food was cheaper than conventional, I'd accept it as an unrealistic option. I'd happily buy packs of frozen veg, if they worked out cheaper than their fresh equivalent.

Finding Affordable, Paleo-Inspired Staples

Eating well on a limited budget doesn’t mean abandoning your principles entirely — but it does require compromise and a little creativity. When aiming to keep grocery costs under $40 per week, it’s crucial to focus on ingredients that offer the best nutritional return per dollar. While the strictest version of paleo might be difficult to sustain financially, a wholefood-focused approach using paleo principles as a guide can work surprisingly well.

Start with the basics: eggs are an incredibly cost-effective source of protein and healthy fat. Even with rising prices, they’re still one of the cheapest and most versatile animal proteins available. Tinned fish, such as sardines in springwater, can also be affordable and nutritious. Though some may not be strictly paleo due to packaging or slight processing, their omega-3 content makes them a valuable compromise.

Strategic Use of Non-Paleo Fillers

While grains like rice or oats aren’t paleo, including a small amount of white rice in a budget plan can make meals go much further. It’s neutral, non-inflammatory for most people, and fills the gap where more expensive carbs like sweet potato might be too costly in quantity. Bulk ingredients like lentils or chickpeas also offer protein and fibre at a fraction of the cost of meat — again, not paleo, but practical for budget-conscious planning. When soaked and cooked properly, they can be made more digestible and still support a healthy overall diet.

Mastering the Freezer Aisle

Frozen vegetables are an underrated asset when eating on a tight budget. They're often harvested and frozen at peak ripeness, meaning they retain nutrients well. A large bag of frozen spinach, beans, or cauliflower can form the base of stir-fries, stews, or side dishes for days. They’re also less likely to spoil, reducing food waste – a critical factor when every dollar counts.

Broth: The Budget Powerhouse

One of the best ways to extract maximum nutrition from minimal spending is through homemade bone broth. A few dollars spent on bones from the butcher – or even saved from previous meals – can be turned into a rich, mineral-packed broth. Simmered with leftover veggie scraps, it creates a base for soups, stews, and even sauces. It’s warming, nourishing, and stretches small amounts of meat and vegetables into multiple meals.

Meal Planning for Cost and Variety

When you’re working with limited funds, planning your meals in advance becomes essential. Instead of buying ingredients for specific recipes, look at what’s on special or marked down and build your meals around that. One-pot meals like soups, casseroles, and stir-fries allow you to use inexpensive cuts of meat, filler vegetables, and whatever herbs or spices you already have on hand. A big batch cooked at the start of the week can feed you multiple times with minimal effort.

Here’s an example of a possible meal rotation on a budget:

Breakfast: Scrambled eggs with sautéed frozen spinach or fried rice made with leftover vegetables and egg.
Lunch: Vegetable soup with a bone broth base, thickened with potatoes or pumpkin.
Dinner: Stir-fried frozen vegetables with a small amount of mince or leftover roast chicken, served over white rice or mashed sweet potato.

Shopping Smart: Where and When

Discount grocers, ethnic supermarkets, and farmers markets close to the end of trading hours often yield the best deals. Some supermarkets also have dedicated clearance sections for fruit and veg that are slightly bruised or nearing their best-before dates. These can be perfect for soups, slow cooking, or freezing for later use. Apps like Too Good To Go or local food waste groups on social media can also be a goldmine for heavily reduced groceries.

Managing Without Perfection

It’s important to acknowledge that eating within paleo ideals can be tough when every cent matters. That’s okay. The goal should be to get as close to whole, unprocessed foods as you can, while accepting that some compromises are necessary for survival. Perfection isn’t the point – nourishment is. A budget-conscious, flexible approach may include some rice, legumes, or non-organic produce, and that’s absolutely fine. Prioritising what matters most to your health and wellbeing is a deeply individual choice.

Final Thoughts

Gwyneth Paltrow’s basket of limes and scallions may not have been the most practical approach to budget eating, but it did highlight how tough food insecurity can be – even for those with the best intentions. When you're living it day-to-day, feeding yourself (and possibly your family) becomes about making careful, deliberate choices. With some planning, flexibility, and a focus on real, simple ingredients, it is possible to eat well without spending a fortune. And if you can stretch your $40 to include the occasional treat – even better.

How would you manage a strict food budget of under $40 a week?

Power outage power cut electricity off the grid paleo network 2-min

What a Long Power Cut Taught Me About Food & Life

Last Monday was really rainy and windy, so I wasn't that surprised on Tuesday when I woke up to find we had no power. Other than missing a morning cup of tea and breakfast, I wasn't that bothered and assumed by the time I got home in the evening, normal service would be resumed.

Well during Tuesday, the storm continued. On reflection I shouldn't have driven. With traffic lights out, multiple roads closed due to fallen trees and flooding, it was not a fun day to be out on the roads. That evening the power still wasn't back on, but luckily I managed to find some matches and candles by the light of my phone.

As I've written about before, I'm a chronic night owl. Even if I go to bed early, I'm just not tired – I can lie there for hours, willing sleep to come. I've tried everything. For months I've been waking up early to an alarm, the theory being I'll eventually be so tired, I'll have to start getting sleepy at an earlier time. I stopped using my computer in the evenings. I turn off all but some dim side lights in the evenings. So I assumed on Tuesday, the unusual feeling of deep sleepiness at 7:30pm was due to the stressful driving conditions. But on Wednesday night, still with no power, I spent the evening reading by candle light – and was hit by the unusual feeling of tiredness at a similar time. And the next day – and the next. By the end of the week – after just a few days, I was waking up before my alarm. This never happens.

Finally power returned late on Saturday night – and I've still not turned my tv on. I've realised it had become a habit turning the tv on, I wasn't putting it on because there was something special I wanted to watch, but because that's just what I did in the evening. I haven't missed it at all – and I wonder how much part this has played in my new sleep pattern? I'm not sure if it's the light, or the stimulation – or perhaps both, but tv and artificial light have clearly not been helping my sleep pattern.

I've realised how much I really, really appreciate my washing machine, hot water, oven and fridge/ freezer – but the other things – perhaps I need to do without.

Reconnecting with a Simpler Evening Routine

Spending several evenings without electricity might not sound like a recipe for personal insight, but in a strange way, it was a reset button. Without background TV noise, the hum of appliances, or endless screen scrolling, I was left with just the basics — a few candles, a book, and my own thoughts. What I discovered was how deeply we rely on overstimulation without even realising it. The default evening habits we’ve built around bright lights and entertainment might be robbing us of restorative rest and meaningful downtime.

The rhythm of the week felt very different. Evenings were naturally slower. The pressure to multitask disappeared. And most importantly, I noticed a dramatic difference in my sleep patterns. Instead of lying awake for hours, I was falling asleep with ease. It felt like my body finally had the chance to listen to natural cues rather than being overridden by artificial ones.

The Impact of Artificial Light on Circadian Rhythm

As I reflected on the changes, it became clear that artificial lighting and screens were major culprits in my sleep disruption. The circadian rhythm — our internal body clock — is heavily influenced by light exposure. In nature, as the sun sets and darkness falls, melatonin (the sleep hormone) begins to rise. But modern life disrupts that process. LED lights, computer screens, phones and televisions emit blue light that tricks our brain into thinking it’s still daytime, delaying the release of melatonin and making it harder to fall asleep.

During my power-free week, I was exposed to minimal artificial light. Candlelight doesn’t suppress melatonin the way LED lighting does. Combine this with a lack of digital stimulation and it makes perfect sense that sleep came so easily — and that I woke up refreshed.

Rediscovering Old-School Comforts

There’s a certain peace in evenings lit by candlelight. It forces a slower pace, one where you can’t do a dozen things at once. I found myself focusing more deeply on reading, actually finishing chapters without interruption. I listened to the sound of the rain, I noticed the flicker of candle shadows on the wall — things that are usually drowned out by screens and noise. These simple comforts felt grounding, almost ritualistic in their calming effect.

Perhaps we’ve moved too far from the natural rhythms of the day. We try to hack sleep with supplements, special mattresses, and white noise apps — yet the simplest change of all is the one we overlook: turning off the lights and embracing real darkness.

Could Living More Like This Be Sustainable?

Now that the power is back, I’m trying to keep some of these habits in place. I haven’t turned the television on once. I light a candle in the evening instead of flicking on all the lights. I sit with a book instead of opening up another tab or binge-watching something I don’t even care about. It’s not about rejecting modern conveniences, but about reclaiming control over them. Just because something is easy or available doesn’t mean it serves us well.

Many people in the ancestral health and paleo communities speak about aligning with the sun — waking naturally and winding down as the sky darkens. But in a modern home, those cycles are barely relevant unless we make conscious choices to follow them. The power outage inadvertently put me on a natural rhythm, and the benefits were immediate.

Practical Tips for Embracing Lower Tech Evenings

If you're curious about recreating this experience without needing an actual blackout, here are a few ways to reset your evenings naturally:

Switch off screens at least an hour before bed: Replace scrolling with journaling, reading or listening to soft music.
Use candles or amber-toned lamps: These create a softer, more relaxing environment and reduce blue light exposure.
Avoid passive screen time: Turn off the television unless you’re watching something with intention. Background noise quickly becomes an unhealthy default.
Embrace analogue hobbies: Reading, knitting, puzzles, or even simply stretching can be far more restorative than you might expect.
Keep a consistent sleep schedule: Aim to wind down at the same time each night, even on weekends. The routine helps train your body to anticipate rest.

Appreciating What Matters Most

Of course, the return of electricity was a relief. I deeply appreciate hot showers, cooked meals, and laundry that doesn’t pile up endlessly. But it also reminded me that many of the conveniences we think we “need” are actually just habits. We can do without more than we think — and in many cases, our bodies and minds are better for it. A simpler evening routine doesn’t mean missing out. It means regaining peace, quality rest, and presence in the moment.

If you’ve been struggling with your own sleep, energy levels or screen fatigue, perhaps it’s worth experimenting with your evening setup. Try dimming the lights, skipping the nightly streaming, and slowing the pace. You don’t need a power outage to find a better rhythm — just a little intention and curiosity.

How I Got Control of My Emails

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At the start of the year I was getting over 350 emails. A day. I’d wake up in the morning to over 150, skim through to try to find any important ones, but would rarely make much headway before new ones arrived. I’d keep some unread to read when I had time – which never happened. I’d miss so many important emails because I was drowning in junk. My inbox had thousands of emails just sat there, being added to every day.

What’s the problem with this? I find 95% email are a huge waste of time – they take time away from the important things I need to be doing and are an added stress. And of course, make it so easy to miss those important emails.

Here’s what I did

Got to inbox ground zero

I took out the best part of a day to go through my inboxes, one by one. I have a few different email addresses, so it was not a fun task. But luckily, you’ll only have to put this level of effort in once, it will be easier from this point forward.

Unsubscribe

I was on so many mailing lists, the great ones were missed amongst the ones I have no idea why I was being sent. I made it a point from then on to unsubscribe to every pointless mailing list that was sending me emails. This is now only about 5 a day that I need to keep doing this for (initially it was hundreds each day). I’m now only subscribed to about 20 mailing lists for companies I’m really interested in. Those mailing lists for curtains, home studying, leaflet printing in London, cruises for the over 60’s – bye bye!

Turn of notifications

A lot of the companies and platforms I use were sending me notifications by email. Every time I was mentioned in a tweet, Twitter would email me. Every time I logged onto facebook from a new browser, another email. Every time someone joined a meetup group – sure, send me an email. I systematically went through and disabled all of these notifications – it’s resulted in a huge drop in emails.

Change my folder structure

I used to keep my emails in my inbox – now I keep my inbox as close to zero as I can – and have set up some meaningful folders, that I can organise my correspondence into.

Use my different email addresses properly

I have a lot of different emails, which I use differently. I have an email address along the lines of spam-me-here@gmail.com (not the actual email address ;-)) that I make sure is the only one I use for newsletters and competitions. I have my business email address and I have another that I only give out to friends. This makes it so much easier to be organised.

The three sentence rule

I love this one – I get so many emails every day that are hundreds and hundreds of words long. I used to read an email like this, and feel I’d need to park it and reply with an equally long response when I got time – which never happened. Now I send a maximum of three sentences back. It means I can reply far quicker, instead of never getting round to it – a far better compromise I think.

Templates

I get so many emails very similar in nature – I spend some time setting up templates that would answer the most common emails. This means I can very quickly copy and paste – and get the response out.

I’d love to hear the state of your inbox right now? Do you have any good tips for keeping on top of it?

The avocado economy economy global prices Paleo Network 2-min

The Avocado Economy: Why You’re Paying More

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It's no secret that avocados are one of the best paleo foods you can get. Full of fat, the foundation of an amazing dessert recipe and with loads of alternative uses, you just can't beat an avocado.

The frustrating thing is how expensive they are. They literally grown on trees, after all.

Exactly how expensive?

Given that we've just come out of summer here in Australia, we grow them here, surely they should be cheap about now? In the Northern Hemisphere, they've presumably been imported, so you'd expect them to be at their most expensive about now?

So I compared prices of avocados available today, in Australia, the US, the UK, Canada and South Africa. Obviously prices will vary wildly in each country, but this should give an indication. You can save buying in bulk, but for the purposes of comparison, I took the single price. I converted currencies into Australian dollars at today's exchange rate, which could wildly fluctuate by the time you read this.

What did I find?

South Africa was by far the cheapest, working out at under $1 (Australian dollar) – hardly surprising given that they grow their own and have just come out of summer too.

Moving over to the Northern Hemisphere, Canada and the US are similarly priced, at $2.36 and $2.22 each. Surprisingly the UK is even cheaper at under $2 each. Though disclaimer – I've yet to have a good avocado there.

So where does that put Australia? Yes, you maybe guessed it – the most expensive avocado I found at almost $3 each. Three times the cost in South Africa.

I would love to understand why they are so expensive here, I fear the answer is as simple as “because they're prepared to pay it”. When I can buy a 1 kilo bag of carrots for $1, I can't see why avocados are so much more expensive. If you've got any thoughts or insight, I'd love to hear it in the comments.

Well, until prices come down, or I manage to grow an avocado tree in my garden, it's going to be carrots for dinner.

The Rise of the Avocado Economy

Avocados haven’t just become a staple in paleo households — they’ve become a global obsession. From smashed avo on toast to green smoothies and paleo-friendly brownies, this fruit is now a premium item on grocery lists and cafe menus worldwide. But what used to be a humble backyard fruit has become a highly commercialised and politicised commodity. The modern avocado economy is impacted by international trade agreements, water scarcity, weather fluctuations, transportation costs, and global demand. The result? A fruit that grows abundantly on trees can now command a price tag that rivals meat in some markets.

Seasonality and Supply Chains

Australia is lucky to have a climate well suited to avocado production, particularly in Queensland, Western Australia and northern New South Wales. But even with local growing regions, supply is not as straightforward as it seems. Avocados are notoriously fussy about when and how they ripen. If demand spikes unexpectedly or adverse weather conditions hit during the growing season, it can cause shortages that take months to resolve. Because they bruise easily and have a short shelf life once ripe, the logistics of storage and transportation play a big role in price too — even when buying local.

Export Incentives and Domestic Prices

One factor often overlooked in the avocado pricing conversation is the global export market. Australian avocados are increasingly shipped overseas, particularly to Asia, where demand is growing and consumers are willing to pay premium prices. For producers, exporting can be more profitable than selling domestically. As a result, more of the local harvest is redirected abroad, reducing the volume available to Australian consumers and driving up domestic prices. This economic decision benefits growers, but it’s frustrating when you’re standing at the checkout wondering why two avocados cost more than a whole roast chicken.

Water Usage and Environmental Impact

Another issue affecting the affordability of avocados is their water footprint. Growing a single avocado can require up to 70 litres of water, depending on the region and climate. In times of drought or with increased focus on sustainable farming practices, this high water usage is coming under scrutiny. In areas where water allocation is tightly controlled — such as parts of Western Australia — farmers may face additional costs or restrictions that further increase the price of production. Ultimately, those costs are passed on to the consumer.

Are Avocados Worth the Price?

From a nutritional standpoint, avocados remain one of the best-value health foods around. They’re rich in monounsaturated fats, fibre, potassium, B vitamins and antioxidants. For those following a paleo or keto approach, they offer a perfect macronutrient profile: high fat, moderate fibre, and zero sugar. They’re also incredibly versatile, used in everything from guacamole and salads to smoothies and desserts. But when prices surge close to $3 or more per fruit, it becomes harder to justify including them in your regular rotation.

Tips for Saving on Avocados

If you’re trying to stick to a paleo diet without blowing your food budget, there are a few ways to make avocados more affordable:

Buy in bulk when in season: Prices usually drop in winter and spring. Purchase a few unripe ones and stagger their ripening using the paper bag method.
Visit local markets: Farmers markets and roadside stalls sometimes sell avocados at far lower prices than supermarkets, especially if the produce is misshapen or slightly bruised.
Use frozen avocado: Some supermarkets now sell frozen avocado chunks, which are ideal for smoothies and recipes where texture isn’t crucial. They’re usually cheaper per kilo and have a longer shelf life.
Grow your own: If you’ve got the climate and space, an avocado tree is a long-term investment worth considering. Some dwarf varieties grow well in large pots.

Substituting When Necessary

Until prices become more stable or your homegrown supply kicks in, it might make sense to rotate your fats. Olive oil, coconut oil, tahini and nuts are all great alternatives that offer healthy fats and are often more affordable per serve. For creamy textures in dips or dressings, steamed zucchini or cauliflower with a splash of olive oil can sometimes fill the gap. Mashed sweet potato or pumpkin also makes a good avocado substitute in baking recipes, depending on the texture and taste you’re aiming for.

The Future of Avocado Pricing

Unfortunately, there’s no clear sign that avocado prices will decrease significantly any time soon. With global demand continuing to rise, and climate conditions becoming less predictable, they’re likely to remain a premium item for the foreseeable future. However, consumer pressure for more local, accessible produce and increased domestic production may eventually help balance the scales. In the meantime, being strategic with your purchases — and flexible with your recipes — will help you enjoy the benefits of avocados without compromising your budget.

What’s the Verdict?

Avocados are undoubtedly a paleo superstar food — but in Australia, they’re not the budget-friendly choice we might hope for. Whether it’s due to export priorities, water limitations, or just supply and demand, the avocado economy is far more complex than the fruit’s humble appearance suggests. Until prices ease or your backyard tree starts bearing fruit, it might be time to rethink how often avocados appear in your weekly meal plan. And if all else fails, there’s always a trusty bag of carrots waiting to be turned into something delicious.

5 Ways to Choose a Quality Coconut Oil

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Coconut oil is like wine – there are lots of great ones if you know where to look, just as there are some very disappointing ones out there! So make sure you get what you’re paying for.

We all know by now how good coconut oil is, it’s a great way to get more fat in your diet, it’s really stable at high temperatures and it’s really good for cooking in. But if you’ve recently searched for coconut oil, you’d be forgiven for feeling completely overwhelmed and confused at the choices available.

So, what do you need to consider?

Choice One: Refined or Unrefined.

Coconut oil is either refined, or unrefined. A refined oil won’t have that coconut taste or smell, so it can be a good one to have on hand for cooking more delicate dishes, that you don’t want to take on that distinct coconut flavour. Refined coconut oils will still have a great fatty acid profile (and full of those great MCT’s). If the label doesn’t specify, assume it’s a refined oil. Of course to refine the oil is to process it. So if you can, stick with an unrefined oil – but this is great to have on hand for a particular recipe that demands it, or if you’re cooking for someone who can’t stand the taste of coconut.

Unrefined oil is a staple in my house. It does have the distinct coconut flavour, however, between brands there is a huge variation. Some taste way milder than others, so it’s best to try a few until you work out which is your favourite.

Choice Two: Virgin or Extra Virgin.

You’ll likely only see these labels on unrefined coconut oil and unfortunately there seems to be a lot of ambiguity about what they actually mean. As a base assumption, virgin and extra virgin should be a lot purer, and from the first pressing of the coconut.

Choice Three: Expeller-Pressed, Cold-Pressed and Centrifuged

Your next option is how the oil was extracted from the coconut. The less heat used in the process, the more raw the final product – the milder the flavour will be. If the extraction process did heat the oil, it’s not too much of a concern as coconut oil is so stable at high temperatures.

Choice Four: Bulk, Jar or Spray

Your next choice is how you buy the oil. If you use a lot of it, you’ll do far better buying in bulk, instead of individual jars. And as I’ve written about before – I strongly suggest you avoid buying a spray can of coconut oil!

Choice Five: Where to buy

I find it so expensive to buy coconut oil local unfortunately – it’s also hard to find it in bulk quantities. I buy mine from iherb, who ship internationally (get $5 off using code DUV741). It works out far cheaper and they’re got such a big range you can experiment with a few, to work out which you prefer.

And if you do buy a bad one? Don’t throw it away – there are loads of non-edible uses for it!

“Eat Margarine or Your Family Will Die” – Really?

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“Health food” commercials are getting worse and worse – and of course I'm not referring to adverts for kale or grass-fed beef. I'm talking about products with a list of unpronounceable ingredients – products I go out of my way to avoid. And given that you're reading my blog, I suspect you do too.

There seems to have been a huge turn here. It seems to slow be becoming the norm to eat an unprocessed diet of real, whole foods. Avoiding processed carbs like bread and pasta seems to be slowly becoming mainstream, and a feat of fat is definitely starting to disappear. I get the impression the manufacturers of all those other food-like-products are getting worried…

So which advert has been annoying me most this week?

Flora Pro-Activ

Cue upset wife that her husband has high cholesterol. He undertakes the Flora Pro-Activ challenge for three weeks, has his cholesterol re-checked. Ends with happy wife, now her husband isn't about to drop dead due to a high cholesterol invoked heart attack.

So what is the Flora challenge? For three weeks you eat 25 g of Flora every day, make sure you eat your wholegrains, replace BAD saturated fat with healthy saturated fat and generally keep your fat as low as possible. Nooo!

And what does Flora Pro-Activ actually contain?

Ingredients: Water, Vegetable Oils (30%), Plant Sterol Esters (12.5%), Buttermilk, Modified Waxy Corn Starch, Salt (1%), Emulsifiers (Mono-and Diglycerides of Fatty Acids, Sunflower Lecithin), Preservative (Potassium Sorbate), Citric Acid, Flavourings, Colour (Beta Carotene), Vitamin A and D

And evil butter? Let’s remind ourselves of the dangerous ingredients that contains: Pasteurised Cream (from Milk), Water, Salt. Three ingredients that I have in my kitchen; compared to unidentified “vegetable” oils and a host of ingredients not available at the local farmers market.

Despite a lot of research showing a higher cholesterol actually lowers the risk of heart attack, of course, these companies still like to keep us fearing cholesterol. More worrying is the margarine they want us to eat to benefit our health – so chemically processed, they are a fat that our bodies don’t recognise at all.

The other issue, is the claim that the plant sterol esters in this product actually lower your cholesterol. The adverts make it sound like a magic potion, with the ability to dramatically cut your cholesterol in a matter of days. The reality is that alone, these chemicals can supposedly only reduce cholesterol by a maximum of 10% (average results presumably a lot lower) – and of course that’s assuming reducing cholesterol is a good thing.

All in all I find the advert extremely misleading and think it’s outrageous that they come into our homes every day, suggesting that if you love your family, you need to make sure they eat 25 g of margarine a day – or risk losing them to heart disease.

The Myth of Margarine: What’s the Real Health Risk?

For years, margarine was touted as the heart-healthy alternative to butter — a spread allegedly designed with your arteries in mind. But now that we’ve pulled back the curtain on what margarine actually contains, many of us are asking a far more sensible question: why were we ever told to eat this in the first place?

The truth is, margarine is an ultra-processed product engineered in labs and pumped full of chemically altered fats. These fats, including trans fats and processed polyunsaturated oils, are nothing like the natural fats our bodies evolved to metabolise. And no amount of rebranding or health halo marketing can change that.

What Happened to “Natural”?

It’s amazing to witness the food industry’s efforts to redefine what’s “healthy.” Butter, cream, eggs — once demonised — are now slowly regaining their rightful place in real-food circles. And while health-conscious communities have been embracing whole foods and ancestral eating patterns for over a decade, mainstream advertising is only just starting to notice. But instead of embracing these shifts, many brands are scrambling to cling to their outdated models, doubling down on their margarine and cholesterol-fear campaigns.

“Cholesterol Lowering” – But At What Cost?

Let’s talk about the elephant in the room: cholesterol. The suggestion that lowering cholesterol is always a positive outcome is deeply flawed. Numerous studies have shown that cholesterol is essential for hormone production, brain function, and cellular repair. Lowering it artificially through chemical means, without addressing the underlying cause of poor health, could actually be harmful.

Not to mention, many of these cholesterol-lowering spreads (like Flora Pro-Activ) aren’t doing anything particularly miraculous. As mentioned, their key active ingredient — plant sterol esters — might reduce LDL cholesterol levels by around 10% at best. And that’s in ideal conditions, alongside a textbook-perfect low-fat, grain-heavy diet. But does this reduction equate to reduced risk of heart attack or stroke? The evidence simply isn’t conclusive.

Marketing vs Science: Who Do You Trust?

When you see a glossy commercial that plays on fear and emotion — a worried wife, a serious voiceover, a heartfelt pledge to “take control” — you’re not watching science. You’re watching marketing. These ads aren’t concerned with long-term health outcomes; they’re focused on brand loyalty, product sales, and cleverly timed emotional triggers.

Compare that to the growing body of independent research that’s highlighting the role of nutrient-dense, unprocessed foods in long-term wellbeing. More and more nutritionists, doctors and ancestral health advocates are saying the same thing: eat real food, minimise inflammatory ingredients, and don’t fear healthy fats.

The Paleo Perspective on Spreads and Fats

If you’re following a Paleo lifestyle, the idea of margarine probably seems laughable. Why would you swap something like grass-fed butter or ghee — both rich in vitamins A, D, E and K2 — for a synthetic product with preservatives, chemical stabilisers, and ambiguous “vegetable oils”?

Butter, coconut oil, animal fats and olive oil have stood the test of time. These are fats our ancestors consumed, often in abundance, without the chronic health epidemics we face today. Margarine, by contrast, is a modern invention born out of post-war industrialisation and misguided dietary guidelines — guidelines that are only now being dismantled as the science catches up.

The Bigger Problem with “Health” Products

Flora Pro-Activ isn’t the only product blurring the line between food and pharmaceutical. Every aisle in the supermarket is filled with processed products dressed up with buzzwords: “cholesterol friendly,” “heart smart,” “low GI,” and “plant-based.” But if you flip the packet and read the ingredients, it’s a different story entirely.

These labels exist to distract you from what’s really going on: ultra-processed food manufacturers are cashing in on health trends without genuinely supporting better health outcomes. They’re relying on outdated nutritional myths and fear tactics to keep consumers locked into a cycle of dependency on fake food — while real food sits quietly on the perimeter of the store.

What Can You Do Instead?

So, what’s the alternative to taking a “cholesterol challenge”? It’s simpler than you might think. Here are some truly health-supportive swaps:

Use butter or ghee from grass-fed sources — it’s natural, nourishing, and doesn’t require a marketing campaign to prove it.
Choose olive oil or avocado oil for cold applications, and coconut oil or animal fats for high heat cooking.
Eat a nutrient-dense diet full of vegetables, pastured meats, nuts, seeds and wild seafood — real foods your body recognises.
Get your fats from whole sources like eggs, oily fish, olives and coconuts.

You don’t need a challenge. You need information — and real, nourishing food that doesn’t come with a side of marketing spin.

Conclusion: Trust Your Instincts, Not the Ad Break

The next time an ad tries to scare you into believing your breakfast spread will determine whether you live to see your grandchildren, pause. Think critically. Ask yourself: does this message align with what I know about real health and real food?

If something feels off, it probably is. If a product needs a multimillion-dollar advertising campaign to convince you it’s good for your heart, maybe it isn’t. Trust your instincts. Trust your body. And above all, trust the food that humans have eaten for generations — not the version that was created in a lab to mimic it.

What do you think about the Flora Pro-Activ challenge and the health commercials that come into your home each day?