What’s So Bad About Soft Drinks?

I think most people realise fizzy Soft Drinks like Coke, Pepsi and Sprite are bad.  But I see so many people going for the diet versions of these drinks.  The word “diet” on the can, seems to make people think it’s not an unhealthy choice.  If something has zero calories – well that’s healthy isn’t it?

When I first found got interested in nutrition (on my way to Paleo), I did a lot of research.  As soon as I found out more about soft drinks, I stopped my occasional consumption immediately.  I certainly understand the appeal.  They taste sweet, they are cold on hot days, they are available everywhere; in fact most employers I’ve worked for have supplied them for free.  I think a lot of people who perhaps aren’t so keen on water may even feel that they are getting hydrated.  The caffeine and sugar content may also help consumers to feel more energised – at least initially.

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The “non diet” versions contain significant amounts of some form of sugar; be it cane sugar, or even the nasty high fructose corn syrup (HFCS).  Drinking this much sugar will cause your blood sugar to rapidly rise.  The pancreas will respond by releasing insulin, to decrease blood sugar levels.  When levels drop, hunger will result – often resulting in a craving for more sugary food or drink.  But even more worrying are the “diet” versions of these drinks.  Instead of sugar they use artificial sweeteners such as aspartame to make the drink taste sweet. Taking a Paleo viewpoint, aspartame is a relatively new chemical, though we know it is an excitotoxin, capable of passing the blood-brain barrier, possibly causing cellular damage, scary stuff.

There is also evidence suggesting artificial sweeteners may cause a psychological insulin response.  So when you drink a diet soda, the brain recognises the sweet taste and prepares the body to launch an insulin response, to the expected increased blood sugar levels.  This leaves an excess amount of un-utilised insulin in the blood stream, which may contribute to insulin resistance.  This could result in decreases to the blood sugar level, increasing hunger, not to mention the effects of the insulin on the bodies fat storage mechanisms.  Aspartame has also been linked with all sorts of issues, such as memory problems, birth defects, brain tumours and convulsions.  Some fizzy drinks use other sweeteners, but I think the best advice is to completely avoid them; it’s just not worth it.

Another component of these fizzy drinks are Phosphates.  Phosphoric acid is believed to interfere with Calcium absorption and may cause a loss of calcium from the body.  The acidity of soft drinks also results in calcium leaching to buffer the PH levels.  Osteoporosis anybody?

Caffeine is another big issue with soft drinks, but I think that it is worthy of its own future post.

Can’t break the diet coke habit?

Personalised-Coke soft drinks-minTry sparkling water 1:1 with apple cider vinegar then keep reducing the ratio.  I often drink sparkling water with a slice of lemon or lime.  But ultimately, drink water (and perhaps the occasional cup of tea)!

What do you think about soft drinks?  Do you still drink them?

Paleo Breakfast Ideas

Breakfast seems to be the meal people struggle with when moving over to a Paleo diet.

The word breakfast may be synonymous with cereal, toast, pancakes and many other refined carbs – but it really doesn't have to be.  Breakfast is simply the first meal of the day the “break” the “fast” you've carried out since your last meal the previous day.

I'm thrilled to announce I've just finished my first recipe book; the Paleo Breakfast Recipe book, with over 100 pages of beautifully photographed step-by-step recipes – check it out and let me know what you think! I hope you love it as much as I do.

A Paleo Breakfast?

I think the first step is to remove the association of breakfast with a specific type of meal.  Breakfast does not equal cereal, swimming in skim milk.  Think of breakfast on its nutritional merits; that is, base your first meal of the day around a good protein source and marry this with a good fat source and some vegetables.  You may initially find the idea of having meat for breakfast odd, but it’s worth persevering with this, as good quality meat can be a great way to start the day.

If you don’t have much time in the mornings you need to be organised and prepare as much as you can the night before.  I find it helps to plan all of my meals for the whole week in advance, at the weekend.  I then buy the ingredients, so I have no excuses and everything I need on hand.A lot of people skip breakfast, which might be the right thing to do.  If however your reason for skipping breakfast is that you can’t get out of bed in time to make breakfast – this indicates to me that you need breakfast!

Eggs For Breakfast?

Eggs are an obvious breakfast choice.  They are quick, nutritious and very versatile.  I often have bacon & eggs, scrambled eggs with avocado or an omelette, with whichever vegetables I have in the fridge.  I always cook in coconut oil.  Another favourite is making up a batch of egg muffins at the weekend.  I make these up as I would an omelette, but pour them into muffin cases and cook in the oven.  These last for a few days in the fridge and are perfect for busy days when there isn't enough time to make something from scratch.

I’ll also often cook extra chicken at the weekend which is great to base a breakfast around and doesn't need to be reheated, I think it’s great cold.  Chicken and avocado is a great combination.

Leftovers are another great breakfast, once you've got used to the idea of having “non traditional” breakfasts.  You can’t get much quicker and easier than that!

Occasionally at weekends I’ll make Paleo pancakes (using coconut or almond meal).  This is great served with a berry sauce, made with fresh berries, blended in coconut milk. Noatmeal is another infrequent Paleo indulgence which is a great way to start the day.

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Whilst strictly, I guess it is Paleo, I never have just fruit for breakfast.  I always base my meal around protein and include fat.  To have fruit (carbohydrate) as a meal on its own would be depriving myself of essential fats and proteins, would raise my blood sugar level and I’d very quickly be hungry.

What are your favourite Paleo breakfasts?  I’d love to hear, in the comments below.

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More Inspiring Paleo Breakfast Ideas to Keep You Full, Energised, and On Track

One of the biggest benefits of switching to a Paleo lifestyle is how it transforms your relationship with food — especially in the morning. Instead of relying on carb-heavy, sugar-laden breakfasts that leave you tired and hungry by 10am, a well-balanced Paleo breakfast sets the tone for a productive, energised day.

If you’re in need of fresh inspiration, here are some more creative Paleo breakfast ideas to add variety, nutrition and flavour to your mornings:

1. Sweet Potato & Sausage Hash

Grate or dice sweet potato and fry it up with chopped onion, garlic, and your favourite preservative-free sausages (or ground pork seasoned with herbs). Add a handful of spinach or kale at the end and top with a poached egg for extra protein and creaminess.

2. Zucchini & Carrot Fritters

Grated zucchini and carrot make a fantastic savoury base. Add almond meal, eggs, and herbs like dill or parsley, then fry in coconut oil until golden. These fritters store well and can be reheated or eaten cold — ideal for busy mornings.

3. Smoked Salmon & Avocado Boats

Half an avocado and fill the hollow with smoked salmon, a sprinkle of capers, lemon juice, and fresh herbs. It’s elegant, nourishing, and completely no-cook.

4. Mini Paleo Breakfast Bowls

Combine roasted pumpkin cubes, wilted spinach, a handful of sautéed mushrooms, and shredded leftover roast lamb or beef. Top with a dollop of homemade Paleo mayo or tahini dressing and a squeeze of lemon.

5. Beef & Veggie Breakfast Meatballs

Make a batch of meatballs with beef mince, grated zucchini, herbs, and egg, then bake and store them in the fridge. Two or three of these make a satisfying protein-rich breakfast, especially when paired with a few cherry tomatoes and a boiled egg.

6. Egg-Free Paleo Breakfasts

If you’re avoiding eggs or just want a break, try a warm breakfast bowl with sautéed greens, leftover roast chicken or pulled pork, avocado, and sauerkraut or fermented veggies for a tangy gut-health boost.

Or go sweet with a chia pudding made from coconut milk, vanilla, cinnamon, and a few berries — prepared the night before so it’s ready to grab and go.

7. Paleo Smoothies (the right way)

Paleo-friendly smoothies can work well for breakfast — as long as they’re balanced. Start with a base of coconut milk or almond milk, add protein (like collagen peptides or leftover cooked egg), a healthy fat (avocado or nut butter), and a low-sugar fruit (berries or green apple). Throw in spinach or kale for an extra nutritional punch.

8. Paleo Breakfast Stir-Fry

Who says stir-fry is just for dinner? Toss together sliced beef, veggies like bok choy, capsicum and mushroom, and stir-fry in coconut aminos and ginger. Serve hot with a side of avocado.


Planning Ahead for Breakfast Success

Success with Paleo breakfasts is all about preparation. Spend a little time on Sunday cooking up breakfast-friendly foods like:

  • Batches of roast veg (sweet potato, pumpkin, carrots)

  • Pre-chopped greens and herbs

  • Boiled eggs

  • Grilled chicken thighs

  • Homemade Paleo sauces (mayo, tahini, guacamole)

  • Pre-mixed spice blends for eggs or meat

Having these components ready in the fridge makes it easy to mix and match your way to a satisfying breakfast in under 10 minutes — even on a weekday.


Final Thoughts: Break the Breakfast Mould

Paleo breakfast doesn’t need to be boring or repetitive — and it certainly doesn’t have to resemble the standard Western idea of “breakfast food.” Whether you’re tucking into leftover lamb, pan-fried greens, egg muffins, or sweet potato hash, a good Paleo breakfast should keep you full, energised, and satisfied for hours.

Have you tried any of these ideas? What’s your go-to Paleo breakfast when you’re in a hurry — or when you have time to enjoy a lazy weekend morning? Share your favourite ideas in the comments below, and let’s keep building the ultimate Paleo breakfast list together.

A Typical Day in Paleo Meals

Despite trying not going overboard talking about my Paleo diet, it often comes out, especially when I'm out in a group, quizzing waiting staff about exactly what is in each dish and how it’s cooked.  It also becomes quite obvious when I'm the only person tucking into fish and vegetables – instead of eating pizza! I'm always asked (in disbelief) what a Typical Day in Paleo meals looks like.

I explain what I eat and why I don’t eat grains.  This stage often seems to happen whilst the person asking the questions, is tucking into their grain based meal.  Once they've got their head round the impossible – life without grains – they’ll almost always ask me what I actually eat.

So I thought I’d show some photos of a fairly typical working weekday, in Paleo meals.

Breakfast. 

Typical Paleo Breakfast – Bacon, Eggs, and Avocado

On this particular day I had bacon, eggs and avocado.  I avoid supermarket bacon as it’s often very heavily processed with all sorts of ingredients I don’t want to eat.  My local organic butcher makes the best bacon I've had since I've been in Australia.  It’s fresh, made in store, with minimal ingredients.  It comes from organic, non factory farmed pigs.  And the taste really is testament to this.  I cook this in coconut oil (I'm currently using organic, virgin cold pressed, unrefined Melrose Coconut Oil).  Once the bacon is almost ready I cook the eggs in the same pan.  I always use organic, free range eggs – and where I can find them I’ll also often get Omega-3 enriched eggs.  I complete the meal with a few slices of avocado.  This breakfast is a great source of great fats and protein.  At the moment I'm trying to eat within 30 minutes of waking up and it really does seem to be making such a significant difference.  You can read my Paleo breakfast post for more breakfast ideas.

Lunch. 

Paleo Lunch in the City – Roast Beef and Vegetables

Lunch should be something bought in from home so I know I'm eating the best possible ingredients.  However, in the real world I invariably don’t get round to making lunch every day.  This was one such day, where I had to find the best possible Paleo meal in the city.  In this situation, I often choose a roast dinner, on this occasion with roast beef and seasonal vegetables.

Dinner. 

Paleo Dinner – Stuffed Capsicum with Chicken

Dinner is the meal where all the effort, creativity and amazing ingredients go!  I usually plan the week’s dinners at the weekend, then shop to make sure I have all the required ingredients.  This dinner was stuffed capsicum (bell peppers) with a filling of minced beef and lots of veg, herbs and spices.  I have something different most days as I enjoy trying different recipes, cooking and introducing a lot of variety to my diet.

And to Drink?

I drink water all day long with the occasional cup of tea, or hot water with a slice of lemon or lime thrown in for good measure.

How does a typical day in food look for you?  Do you tend to repeat the same meals or go for maximum variety in your diet?

A Typical Day in Paleo Meals – Primal Diet Meal Plan with Breakfast, Lunch, Dinner, and Snacks

Snacks and Mini-Meals: Keeping It Paleo Between Meals

While the main meals of the day are essential, incorporating Paleo-friendly snacks can help maintain energy levels and prevent overeating during meals. Here are some go-to options that align with the Paleo lifestyle:

  • Hard-Boiled Eggs: A portable source of protein and healthy fats, perfect for on-the-go snacking.
  • Mixed Nuts: Almonds, walnuts, and cashews provide a satisfying crunch and are rich in nutrients.
  • Fresh Fruit: Berries, apples, and bananas offer natural sweetness and fibre.
  • Vegetable Sticks: Carrot, cucumber, and celery sticks paired with homemade guacamole or almond butter.
  • Beef Jerky: Opt for nitrate-free, grass-fed options without added sugars.

Hydration: Beyond Just Water

Staying hydrated is crucial, and while water should be your primary beverage, there are other Paleo-friendly options to consider:

  • Herbal Teas: Chamomile, peppermint, and rooibos teas are caffeine-free and offer various health benefits.
  • Kombucha: A fermented tea rich in probiotics, aiding in digestion. Ensure it's low in added sugars.
  • Coconut Water: Naturally hydrating and a good source of electrolytes, especially post-workout.
  • Bone Broth: Nutrient-dense and comforting, bone broth provides collagen and minerals.

Meal Prep Tips for a Seamless Paleo Week

Planning and preparing meals in advance can make adhering to the Paleo diet more manageable:

  • Batch Cooking: Prepare large quantities of proteins like grilled chicken or roasted vegetables to use throughout the week.
  • Chop Ahead: Wash and chop vegetables in advance to save time during meal preparation.
  • Use Mason Jars: Layer salads in mason jars for easy grab-and-go lunches.
  • Freeze Portions: Cook and freeze meals like stews or casseroles for days when time is limited.
  • Keep a Paleo Pantry: Stock up on essentials like coconut oil, almond flour, and canned fish to have the basics on hand.

Dining Out While Staying Paleo

Eating out doesn't have to derail your Paleo lifestyle. Here are some tips to navigate restaurant menus:

  • Research Ahead: Look up menus online to find Paleo-friendly options before arriving.
  • Customize Orders: Don't hesitate to ask for substitutions, like replacing grains with extra vegetables.
  • Choose Grilled Over Fried: Opt for grilled meats and avoid breaded or fried items.
  • Be Cautious with Sauces: Many sauces contain hidden sugars or dairy; ask for them on the side or omit them.
  • Focus on Whole Foods: Salads with protein, grilled meats, and steamed vegetables are typically safe choices.

Listening to Your Body: Adjusting the Paleo Diet to Your Needs

While the Paleo diet provides a solid framework, it's essential to tailor it to your individual needs:

  • Monitor Energy Levels: If you feel fatigued, consider adjusting your carbohydrate intake with more fruits or starchy vegetables.
  • Address Cravings: Occasional cravings for non-Paleo foods can be a sign to diversify your meals or include more healthy fats.
  • Stay Flexible: Life events may require temporary adjustments; it's okay to adapt while maintaining overall Paleo principles.
  • Consult Professionals: If you have specific health concerns, seek guidance from a nutritionist familiar with the Paleo diet.

Conclusion

Embracing the Paleo lifestyle involves more than just meal choices; it's about creating sustainable habits that align with your health goals. By incorporating mindful snacking, diverse hydration options, strategic meal prep, informed dining decisions, and personalised adjustments, you can maintain a fulfilling and balanced Paleo journey. Remember, the key is consistency and listening to your body's needs.

Is Raw Milk Coming to Australia and New Zealand?

What is Raw Milk?

Most milk readily available for sale is pasteurised.  Pasturisation is the process where the milk is heated to high temperatures, to destroy harmful bacteria that may be present.  However, as well as bacteria, the process of pasteurisation changes the nutritional profile of the milk and the insulin response.  Raw milk is increasingly popular and where it comes from properly cared for animals on a good farm, the risk of harmful bacteria is reported to be low.  Pasteurising milk has been the norm in Australia since the 1950’s.

Is Dairy Paleo?

I’ll come back to this issue in the near future, as it is definitely not a quick answer and there are many different views in the Paleo community.

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I used to consume a moderate amount of dairy (mainly cheese, butter and milk), but I stopped for my Whole30 in August, and just haven’t started again.  I'm not saying I won’t ever eat dairy again, but I feel so good without it; I'm not missing it – and I'm certainly not lacking any dairy specific nutrients in my diet.

I'm often asked how I can possibly get enough calcium from my Paleo diet, but from my research I get plenty of Calcium from green leafy vegetables, for example.  Because I have a good diet, I don't lose much calcium – I have a better calcium balance.  It appears when eating a poor diet, calcium is released from the body; for example, to balance the Phosphoric acid found in soft drinks, as well as the balance the acidity.  This leaves those with poor diets with a far higher calcium requirement than those on a caveman diet.

We’ll see.  If I do have dairy again, I’ll certainly be looking for raw dairy, which I've found quite hard (and slightly secretive) to locate here.

The Food Standards Agency for Australia & New Zealand has currently got a proposal out to consider allowing raw dairy to be sold in Australia and New Zealand.  This appears to be on the back of consumer demand.  The agency is clearly viewing this from a public safety perspective, which is surely a good thing.  Legalising the sale of raw milk would give confidence that the raw dairy available, is produced to high, regulated standards.  With legislation currently forbidding the sale of raw milk, the raw milk that is available is unknown and unregulated (unless of course, you own a dairy cow).  Can you really be certain where it is from and how the animal was cared for?

Unfortunately, it looks like they have recently decided raw (drinking) milk will not be permitted.  They consider the potential health risks too high. This is a shame, as people will continue to find and drink raw milk – which would be far safer were it regulated.  They do however, appear to be relaxing the rules on certain hard cheeses.

 Where to Get Raw Milk in Australia & New Zealand

You'll have to ask around locally, and perhaps befriend a farmer or two…

In the meantime, if you eat dairy make sure it comes from a good source.  It should be organic – or better still from the farmer direct at a farmers market.  I’ve read a lot of reports about cheap milk being watered down with “permeate”, which is created by removing the fat from dairy waste and concentrating the result.  Cheap milk may also come from animals which have been given antibiotics.   Just this week we’ve had reports of a (cheap) Australian milk brand being contaminated with a cleaning solution.  Whilst it costs more, dairy is an area where it really is worth making sure you have got the best possible quality.

Is dairy a part of your diet?  Do you think farmers should be allowed to sell raw dairy?  Let me know what you think, in the comments, below!

More Health Advice/ Conventional Wisdom

Another gem from my afternoon of reading “health” magazines in all of their Conventional Wisdom glory.  This one was in the October issue of “The Australian Healthy Food Guide”, in an article all about fat.

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  • Choose a canola, sunflower or olive oil reduced fat table spread instead of butter

This sounds very similar to the advice in yesterdays post, based on an irrational fear of saturated fat.

  • When cooking, use spray oil wherever possible

I’ve not seen spray coconut oil, so can only assume they must mean spray “vegetable” oils.  The whole reason for spraying is to use less fat.  In that respect I guess it’s better to use less vegetable oil – but none would be a much bigger health improvement.

  • For salad dressings, choose a vegetable or seed oil such as canola, sunflower, olive, soybean, sesame or peanut

+1 point for the olive oil.  But I’d personally rather have my salad undressed – with a serving of meat & an avocado to make sure I got some good fat with my lunch.  As for putting soybean oil on my salad – what a horrible thought – don’t do it!

  • Choose low-fat varieties of foods whenever possible

Instead of natural, whole foods, with no added or altered ingredients, go for Franken foods instead!?

  • Choose reduced-fat or skim dairy foods

Fat soluble vitamins in the dairy can’t be absorbed, without the fat.  Also without the fat, the sugar content is proportionally higher – increasing the insulin effect.   Not to mention the fact fat is not the villain?

Fat is essential for so many functions.  It is a great energy source, without the crash and burn of relying on carbohydrates for energy.  I wonder how many more years it will take before health magazines catch up?  Will they actually tell us to increase our intake of good fats and give up the grains?  One day?

Why the War on Fat Is Misguided

It’s fascinating — and frustrating — to see how deeply the fear of fat is embedded in mainstream dietary advice. Decades of messaging from conventional health authorities have conditioned many of us to associate fat with disease, weight gain, and poor health outcomes. But the tide is turning. More research is surfacing to validate what the Paleo community has known all along: quality fats are essential, and vilifying them has done more harm than good.

Rather than reducing fat across the board, we should be scrutinising the type and source of fat we consume. Wholefood-based fats, as found in avocados, grass-fed meats, pastured eggs, and cold-pressed oils, nourish the body and support everything from brain health to hormone production.

Decoding the “Healthy” Spreads Myth

Let’s talk about margarine and “reduced fat spreads.” Despite the health halo they’ve worn since the 1980s, these products are typically the result of intensive processing involving chemical solvents, high heat, and artificial additives. Compare this to a slab of butter from pastured cows, which is minimally processed and naturally rich in fat-soluble vitamins A, D, E and K.

Modern spreads may contain less saturated fat, but they’re often packed with omega-6-laden seed oils like sunflower and canola, which can contribute to inflammation when consumed in excess. If heart health is the goal, cutting these inflammatory oils is a better start than switching from butter to a plastic tub of yellow goop.

The Spray Oil Illusion

The advice to “use spray oil wherever possible” sounds logical from a calorie-counting perspective. Less oil, fewer kilojoules, right? But this tip misses the point entirely for those eating a Paleo or ancestral diet. Fat isn’t the enemy. In fact, including quality fats is what stabilises energy, supports metabolism and encourages satiety — all essential for a sustainable and healthy lifestyle.

Spray oils, often based on canola or blended vegetable oils, also carry propellants and preservatives. You’re far better off investing in a good-quality oil dispenser and using extra virgin olive oil or melted ghee to cook with intention — not fear.

Let’s Rethink Salad Dressings

The recommendation to pour industrial seed oils over your salad is perhaps one of the worst offenders in the guide. Soybean oil, for instance, is highly refined and often genetically modified. It’s also rich in omega-6 fatty acids, which are already overrepresented in the modern diet and contribute to systemic inflammation when unbalanced with omega-3s.

A simple Paleo-friendly dressing of olive oil and lemon juice not only enhances flavour but also provides bioavailable nutrients. Even better — top your salad with oily fish like sardines or salmon, a sliced avocado, or a handful of crushed walnuts for nutrient-rich fats that support overall wellness.

Low-Fat and Skim Dairy: A Nutritional Miss

Low-fat dairy continues to be promoted in mainstream nutrition — yet stripping dairy of its fat alters the entire nutritional profile. Fat helps slow down the absorption of lactose (milk sugar), which means it has a gentler impact on blood sugar. Removing it leads to a product with a higher glycaemic index and reduced satiety.

Furthermore, the fat in full-fat dairy plays a crucial role in the absorption of its naturally occurring fat-soluble vitamins. Calcium, often cited as the key benefit of dairy, is better absorbed in the presence of these vitamins — particularly vitamin D. It’s ironic that the very nutrients people are trying to get from dairy become harder to access when the fat is removed.

Why Fat Matters on a Paleo Diet

The Paleo lifestyle encourages an abundance of healthy fats from ancestral sources. Not only does this help stabilise energy, but it also supports vital functions such as:

  • Hormone production: Many hormones, including oestrogen and testosterone, are synthesised from cholesterol and fat.
  • Brain health: The brain is over 60% fat and relies on dietary fat — especially omega-3s — for optimal function.
  • Cell membrane integrity: Every cell in the body has a membrane made largely of fat.
  • Vitamin absorption: Vitamins A, D, E and K are fat-soluble and require dietary fat to be absorbed efficiently.

Instead of fearing fat, the conversation should shift to educating people about how to incorporate high-quality sources like grass-fed tallow, duck fat, coconut oil, and wild fish into their meals.

Breaking Up With Conventional Wisdom

When you look critically at mainstream advice, it becomes clear how much of it is rooted in outdated science, industry influence, and a fear-driven culture around food. The blanket push for low-fat everything has coincided with rising rates of obesity, diabetes and chronic illness — suggesting it may not be the solution we once thought it was.

Instead, by embracing whole, unprocessed foods and including quality fats in our diet, we can reclaim our health and break the cycle of dietary confusion. This doesn’t mean eating fat blindly — it means choosing fats that come from nature, not a factory.

How to Introduce More Good Fat Into Your Day

If you’re still getting comfortable with the idea of eating more fat, try starting with a few simple swaps:

  • Use full-fat coconut milk in your morning smoothie instead of skim milk or almond milk.
  • Top your meals with sliced avocado or a spoonful of tahini.
  • Add a pat of grass-fed butter or ghee to your steamed veggies.
  • Snack on olives or a boiled egg instead of low-fat yoghurt.

These are small changes that can significantly impact your energy, hunger levels, and satisfaction after meals.

Final Thought: It’s Time to Trust Real Food

It may take years before mainstream publications fully correct the messaging around fat. But as more people experience the benefits of a higher-fat, real-food-based approach, the momentum will grow. Until then, continue to question the advice handed down by conventional outlets and instead look to what your body tells you — fullness, clarity, strength, and stable energy are often the best indicators of a diet that’s working for you.

Ditch the sprays, the skim and the spreads. Real fat, in its natural form, has always been part of a healthy human diet.

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Margarine or Butter? Seriously?

I couldn't help myself.  I read through October's Issue of “Good Health” magazine today.  Our ideas on what constitutes good health couldn't be much further apart.

I thought conventional wisdom was starting to come round to realising that natural, animal fat maybe isn't so bad after all.  Clearly not.

So, let's compare the ingredients: –

Butter

  • Cream

Margarine (this example is Flora)

  • Water
  • vegetable oils (including sunflower oil) (so other vegetable oils are also in the mix, with a high omega 6 ratio)
  • plant sterol esters (12.5%) (this is an additive that reduces cholesterol, but interferes with absorption of fat soluble vitamins & hormones)
  • modified tapioca starch, salt (1.0%) (this is a chemically altered thickener)
  • buttermilk
  • Emulsifiers: Mono- and diglycerides of fatty acids, sunflower lecithin
  • Preservative: Potassium sorbate, citric acid, vitamin E, flavouring (often synthetic chemicals), vitamin B6, folic acid
  • Colour: Beta carotene, Vitamins A, D and B12

So, this article specifically mentions trans fats.  Well, as Julianne Taylor clearly explains, “trans fat free” margarine doesn't sound too great either.  And as for the trans fat in butter – natural trans fats are created in the stomachs of ruminants (like cows) – and have a completely different fatty acid profile to trans fats found in artificial foods.  A lot of evidence suggests that these natural trans fats may actually be beneficial.

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The Real Food Argument: Why Butter Still Wins

After comparing the minimalist ingredients of butter with the lengthy, chemical-laden list in margarine, the choice becomes glaringly obvious. Butter is a real, whole food. Margarine, on the other hand, is a synthetic product engineered to mimic something natural — and not very successfully at that.

What’s often overlooked in mainstream advice is that real food doesn’t need a health claim. Butter doesn’t come with flashy packaging or boast cholesterol-lowering promises — it simply nourishes. And unlike margarine, which is manufactured using industrial seed oils, butter comes from cream that has been churned, traditionally from pastured, grass-fed cows. No solvents, no mystery additives — just a natural fat that has been part of the human diet for thousands of years.

The Trouble With Plant Sterols

One of the most celebrated features of many margarine brands is the inclusion of plant sterol esters. These are promoted as heart-healthy due to their ability to lower LDL cholesterol. But here’s the catch: reducing cholesterol isn’t inherently a good thing. Cholesterol is essential for hormone production, brain function, and cell repair.

By interfering with cholesterol absorption, plant sterols may also impair the absorption of critical fat-soluble vitamins — like A, D, E and K2 — all of which play vital roles in immune function, bone health, and cellular metabolism. So, while margarine may lower a single biomarker, it may compromise broader health in the process.

Omega-6 Overload: The Inflammatory Downside

Most margarine products rely heavily on vegetable oils such as sunflower, soybean, and canola. These oils are high in omega-6 fatty acids — fats that are essential in small amounts but easily overconsumed in the modern diet. When omega-6 intake exceeds omega-3 intake by a wide margin (as is common today), it can tip the body into a chronic inflammatory state.

This imbalance has been associated with conditions such as cardiovascular disease, arthritis, and autoimmune disorders. Butter, especially from grass-fed cows, contains a more balanced fatty acid profile, including a small amount of omega-3 and beneficial saturated fats.

Natural Saturated Fat vs. Artificial Ingredients

Saturated fat continues to be demonised in many mainstream publications, yet the science behind this vilification has always been shaky. The human body is well adapted to using saturated fat as an energy source. It’s stable at high temperatures, which makes it ideal for cooking, and it supports structural integrity in cell membranes.

Meanwhile, margarine's complex cocktail of emulsifiers, thickeners, preservatives and colourings offers nothing that the body recognises as food. Rather than being metabolised and utilised, many of these synthetic additives must be processed and detoxified by the liver — a completely unnecessary burden for the body to carry.

What About the Vitamins Added to Margarine?

It’s true that margarine is often fortified with vitamins — but this is only because the original product has little to no nutritional value. These added nutrients are typically synthetic and may not be well absorbed. Butter, on the other hand, is a rich natural source of vitamins A, D, E, and K2 — especially when produced from grass-fed cows grazing on pasture.

These fat-soluble vitamins work synergistically. For example, vitamin D helps regulate calcium levels, while vitamin K2 ensures calcium is deposited in bones, not arteries. This delicate interaction is part of the brilliance of real food — something a laboratory simply cannot replicate.

Butter and CLA: The Unexpected Bonus

Butter from grass-fed cows is also one of the best dietary sources of conjugated linoleic acid (CLA), a type of fatty acid that has been linked to anti-inflammatory benefits, improved insulin sensitivity, and even fat loss in some studies. CLA is another naturally occurring fat that you won’t find in margarine.

Moreover, butter contains butyrate — a short-chain fatty acid that supports gut health, reduces inflammation in the digestive tract, and plays a role in energy metabolism. Once again, real food provides additional benefits that go far beyond calories and fat percentages.

Cooking With Confidence

If you've been cooking with margarine out of habit or perceived health benefits, it may be time to revisit your pantry. Butter, tallow, ghee, coconut oil and duck fat are all excellent for high-heat cooking and sautéing. They’re not only more stable and resistant to oxidation, but they also add delicious flavour and richness to dishes.

In contrast, cooking with margarine or vegetable oils can create harmful compounds when heated, including aldehydes and other oxidation products — particularly dangerous when reused or exposed to high temperatures.

Don’t Fear Real Food

The shift from butter to margarine was born out of 20th-century nutritional dogma, not long-term evidence. As more studies revisit the impact of dietary fats, it’s becoming clear that traditional fats like butter deserve a place back on our tables.

A Paleo perspective encourages you to ask better questions — not just “Is this food low in fat?” but “Is this food real?” and “How has it been processed?” When you answer those questions honestly, butter emerges as the clear winner.

Making the Switch

If you’re ready to replace margarine with butter in your everyday cooking, here are a few ideas to get started:

  • Spread it on veggies: Melt a knob of butter over steamed broccoli, carrots or zucchini for added richness and nutrients.
  • Bake with it: Use butter in your Paleo baking instead of margarine or vegetable oil for better flavour and stability.
  • Cook eggs in it: Scrambled or fried eggs taste infinitely better when cooked in butter or ghee.
  • Try ghee: If you’re sensitive to dairy proteins, ghee (clarified butter) is a great alternative that retains the benefits without the casein or lactose.

Final Thought: Margarine Has Had Its Day

Margarine was born from an industrial need and kept alive by outdated nutritional advice. Butter, by contrast, is a time-honoured, nutrient-dense fat that has earned its place in the kitchen. So next time you see a health magazine promoting the latest “heart-healthy” spread, take it with a grain of salt — and maybe a pat of grass-fed butter too.

Margarine, seriously?

Lighter Life, The Anti Paleo Diet?

There's been a lot in the UK press recently, about British actress Pauline Quirke.  Quirke has lost about 47kg (105 pounds) in just eight months.  This extreme very low calorie diet seems really popular in the UK, but thankfully it doesn't appear to have taken off in Australia and New Zealand.

She has done this by following the LighterLife program, which fascinates me.  The program is for people with high BMI's – and a lot of weight to lose.  It is a very low calorie diet, where about 500 calories is eaten a day.  You eat this in the form of shakes, soups or bars  which come in “food packs” provided by the company.  The idea is that by having under 50g of carbohydrates a day you'll go into Ketosis forcing the body to use bodily fat for fuel.  I'm completely on board with ketosis, but the idea of this diet sounds completely miserable to me.  You can easily become fat adjusted (and go into ketosis) on more calories than this, whilst eating normal Paleo foods and plenty of fat.  It seems dangerous to go from obese to such few calories overnight.  I also hate the idea of existing only on processed “nutritionally balanced” foods.

I've found the ingredients for lighter life  and am horrified, but not shocked by what they show.

Chicken Flavour Soup: Ingredients:  Skimmed milk powder, Maltodextrin, Soya protein isolate, Soya flour, Milk protein, Soya lecithin, Inulin, Flavouring, Hydrolysed wheat and maize protein, Potassium chloride, Calcium phosphate, Stabiliser (Xanthan gum), Magnesium oxide, Onion powder, Calcium carbonate, Parsley, Ascorbic acid, Pepper, Ferrous fumarate, Nicotinamide, Copper gluconate, Zinc oxide, Vitamin E acetate, Manganese sulphate, Calcium d pantothenate, Pyridoxine hydrochloride, Thiamin hydrochloride, Riboflavin, Vitamin A acetate, Sodium molybdate, Chromic chloride, Folic acid, Sodium selenite, Potassium iodate, d-biotin, Vitamin K, Vitamin D3, Vitamin B12

Fruit Flavour Meal bars: Ingredients:  Maltitol syrup, White coating (sugar, hydrogenated vegetable oil, skimmed milk powder, whey powder, emulsifier: soya lecithin, stabiliser: E492, flavouring), Milk protein, Soya protein isolate, Whey protein concentrate, Polydextrose, Whey powder, Potassium phosphate, Sunflower oil, Calcium carbonate, Magnesium oxide, Maltodextrin, Ascorbic acid, flavouring, Ferrous fumarate, Nicotinamide, Copper gluconate, Zinc oxide, Vitamin E acetate, Manganese sulphate, Calcium d pantothenate, Pyridoxine hydrochloride, Thiamin hydrochloride, Riboflavin, Vitamin A acetate, Chromic chloride, Sodium molybdate, Folic acid, Sodium selenite, Potassium iodate, d-biotin, Vitamin K, Vitamin D3, Vitamin B12

So no meat in the chicken soup (obviously, meat is bad, right?), skimmed milk powder (we don't do fat), lots of soy, sunflower oils, sugars, trans fats and grains-a-plenty.  I think the only thing I'd consider eating would be the parsley…  For these “foods” to be the only fuel you consume for several months is quite a scary thought.  I'd love to find out more what these ingredients do to the body, I'd imagine they are very inflammatory.

Obviously consuming such few calories, weight loss is inevitable.  But then what?  Once you get to a healthier weight, you still have no knowledge about eating healthy, so presumably you go back to your former eating habits – and back to square one.

I'd love to see some studies about extreme diets like this.

What do you think about diets like these?  Do you think the ends justify the means?  Would you willingly consume those ingredients?

Handling Social Gatherings Whilst Remaining Paleo

Throughout my “official” Whole-30 period, I found it really easy to keep on the Paleo-straight & narrow, without a single cheat.  I think I'm especially fortunate living in Sydney, where many restaurants pride themselves on fairly whole, local (and often organic) food.  I eat out fairly often, and continued to do so during the 30-day challenge.  I've always avoided certain types of restaurant, so that wasn't a problem.  In the restaurants I did eat in, without exception there have always been a few meals on the menu that are Paleo (for example fish and vegetables) and even more meals that I can “tweak” to make them Paleo (swapping the fries for a salad for example, and asking for no sauce/ dressing).

Last weekend however, I encountered my first Paleo difficulty.  I was invited out for a friend’s Birthday as a Moroccan restaurant in the Sydney.  However, as we were such a large group, we had to have the set menu.   I’d been quite busy, so just had a cursory glance at the menu a few weeks ago.  I saw “beef” and “chicken” and assumed I’d be able to make it work, and left it there.  Had I looked properly, I would have called the restaurant ahead as often, with notice, they can be very accommodating.  Fortunately I played it safe and had a late lunch on the day, a tactic I often employ before social events.  I've found there is nothing worse and more challenging than being ravenously hungry, surrounded by less than optimal food options.

We started with bread and dips.  One of the dips seemed to be egg plant, but with nothing to “dip” in it, I gave that a miss.

We were then presented with a Tabouli Salad, which after asking about the ingredients I dived into.  It contained parsley, mint, onion, olive oil, lemon & something called Bulgar.  After the first two mouthfuls I found out Bulgar is basically wheat, so didn't have any more of that.  Why put wheat into a lovely salad?

Handling Social Gatherings Whilst Remaining Paleo diet primal party dinner friends socialising-min

With the salad came Halloumi Cheese (I’m avoiding dairy, as I’ve felt so good since I eliminated it for my Whole30), Fried Cauliflower with Eggplant jam (sugar!), pinenuts and yoghurt (more dairy).  I was starting to get a bit embarrassed by this stage that I hadn’t eaten more than two mouthfuls, so I was very relieved when the next dish was BBQ Garlic & Harissa Octopus & Skordalia.  Octopus – perfect.  One of the things I love about eating out is having things like Octopus that I would never have at home.  Octopus is supposed to have a good amount of Omega 3, calcium, potassium, phosphorus and selenium, so a good option.  I’ve since found out that sometimes Skordalia is made stale bread in the puree; or potatoes, walnuts or almonds in olive oil; but I guess you can’t win them all.  The other dish in this course was the Moroccan equivalent to Spring Rolls; spicy lamb & pinenut boreks, with yoghurt sauce.  Didn’t have any of that either.

I was sat with lots of people I’d not met before, who were very interested in my “unusual” diet and why I was quizzing the waiting staff about what was in every dish.  I love talking about Paleo, and it definitely helps to be upfront about what you’re doing.  I always find it interesting to hear how others perceive Paleo – the main response I get time after time is how impossible they would find it to give up bread.

The main dishes would have to be more Paleo, surely!  Fortunately they were, we had: –

  • Lemon Pepper Chicken Shish Kebab with Tomato Caraway Sauce, Served with Chickpea & Nut Pilaf Lamb Kafta Shish Kebab with Pomegranate Glaze, Served with Chickpea & Nut Pilaf
  • Beef Cheek Tagine with Sweet Potato & Caramelised Onions, Served with Carrot Steamed Couscous

Served with

  • Fattoush Salad Sumac and fries
The Chicken and Beef Tagine were great, and better still my fellow dinners were so full up on the bread, pastry and beer that there was plenty left for me.  Luckily I realised the Fattoush salad contained pita bread pieces (why?) before I took any.Dessert was a beautifully presented sugar laden meringue with ice cream and lots of miniature sweets and cakes.  I used to have such a sweet tooth, but I noticed my attitude towards food like this has completely changed. I wasn't even remotely tempted by these items.  When I look at food like this, instead of the enjoyment and taste I used to see, I now see the unwanted insulin spike it will give me, the less than par feeling I’d get an hour later and the Gluten, Phytates & Lectins in the grains creating all sorts of problems I just don’t want.I left the meal $57 lighter, but feeling great – which certainly wouldn't have been the case had I indulged as I would have pre-Paleo.Going to a social event with non-Paleo friends soon?  Here are my top three tips to make the occasion as Paleo friendly as possible: -1.       Find out what food will be offered in advance – call the restaurant several days in advance to explain your requirements and see if they can help you out2.       Be open with the people you’re with about what you’re doing & why3.       Don’t go to the event hungry, this will make it much harder for you to find your way through the maze of SAD food to the best Paleo choicesHow do you manage social situations with SAD food?  Are your friends supportive?  Do you find particular social events better than others?  Let me know in the comments!

Paleo Sausages

I've found an amazing organic butcher, really close to where I live.  I've used them for almost all of my meat for a while.  I was there earlier this week buying some bacon (the best bacon I've had in Australia, actually) and pork, when I mentioned what a shame it is that all of their sausages contain flour (though they only use rice flour, which is obviously a lot better than many alternatives out there).  He asked me if I wanted some special grain free Paleo Sausages made up for me!  I had no idea they would do this.

I could choose whatever I wanted to go with the organic beef, but he suggested capsicum (bell pepper), shallots and salt – I thought that would be a great combination for my first batch.  Even more exciting the castings for all of their sausages are made the proper way – from intestines, instead of synthetic castings, which can be made of all sorts of materials like  collagen, cellulose, or even plastic.  I certainly don't fancy eating any of those!

I picked up my order today, which worked out at about 30 sausages for the 2kg batch.

Paleo sausages and eggs-min

I've just had my first taste – and they were fantastic!

This is the ingredients for one of the better ranges of supermarket sausages: –

Ingredients: Beef (76%), Water, Potato Starch, Sea Salt, Dehydrated Vegatables (Onion & Garlic), Dextrose (Tapioca or Maize), Mineral Salt (451), Sugar (Cane Sugar), Preservative (223), Spices, Herbs, Natural Colour (160c), Natural Flavour, Yeast Extract, Herb Extract

And this is the ingredients for my Paleo sausages: –

Ingredients: Organic Beef, Capsicum, Shallots, Salt

There's no comparison is there?

Why Your Butcher Could Be Your Best Paleo Ally

Finding a trusted local butcher who understands and supports your Paleo lifestyle is a game changer. Not only are you more likely to get access to high-quality, ethically sourced meat, but you also open the door to tailored cuts and custom options you’ll never find in a supermarket. Most butchers are far more flexible than we give them credit for. Once they understand your dietary needs – like avoiding grains, sugars, and preservatives – many are happy to create Paleo-friendly options for regular customers.

If you’ve got a local butcher, start by building a relationship. Ask questions about their sourcing practices, whether their animals are grass fed, and how their products are made. You might be surprised at what they’ll offer once they realise you’re a serious, loyal customer. The sausage example is just the beginning – some butchers will even prepare organ meat blends, custom mince combinations, or preservative-free broths if you ask.

Benefits of Custom Paleo Sausages

Standard commercial sausages, even the “premium” ones, often include fillers, preservatives, stabilisers, sweeteners and seed oils – none of which belong in a clean Paleo lifestyle. By getting your sausages made to order, you know exactly what’s going in them and can tailor the flavour profile to suit your preferences or seasonal availability. More importantly, you avoid the long list of unwanted ingredients often found in store-bought varieties.

Some key advantages of butcher-made Paleo sausages include:

  • Complete control of ingredients – No gluten, rice, potato starch or chemical preservatives.
  • Better fat-to-protein ratio – Ideal if you follow a higher-fat version of Paleo.
  • Nutrient density – Add in organ meats or fresh herbs for an even bigger nutritional punch.
  • Digestive support – Natural casings are easier to digest than synthetic alternatives and are more aligned with ancestral eating.

Flavour Ideas for Your Next Batch

Now that you know your butcher is open to creating custom Paleo sausages, it’s time to get creative. Here are a few flavour combinations that work beautifully with organic beef, pork, or even lamb as the base:

  • Beef + Fresh Coriander + Garlic + Chilli Flakes – Perfect for lovers of heat with a Mexican-inspired twist.
  • Lamb + Rosemary + Garlic + Lemon Zest – Bright and aromatic, this is great served with roast veg or salad.
  • Pork + Apple + Sage + Sea Salt – Naturally sweet and savoury without added sugars or syrups.
  • Beef + Thyme + Caramelised Onion + Cracked Pepper – A more traditional profile with rich, earthy tones.
  • Pork + Fennel Seed + Garlic + Paprika – Reminiscent of Italian sausages but made clean and Paleo-compliant.

Don’t forget that you can ask for a mix of meats too – lamb and beef together make for a rich, satisfying combo, especially when balanced with bright herbs or citrus zest.

Freezing and Storing Your Paleo Sausages

Making or buying Paleo sausages in bulk is a smart move, particularly if your butcher only makes custom batches occasionally. Once you’ve received your sausages, freeze them in meal-sized portions to make future cooking easier. Use baking paper to separate layers and freeze flat to save space. They’ll keep well in the freezer for up to 3 months, retaining both flavour and texture when defrosted properly.

For quick dinners, consider pre-cooking some of the sausages and storing them in the fridge for 3–4 days. You can reheat them in a pan or crumble them into a frittata, stir-fry, or salad. They also make a brilliant breakfast addition when paired with eggs and sautéed greens.

Cooking Tips for Homemade Sausages

Because these sausages lack fillers and artificial binders, they’re slightly more delicate than commercial varieties. Cook them gently over medium heat to avoid drying them out or causing them to split. A few tips for the best result:

  • Don’t overcrowd the pan – give them room to brown properly.
  • Use a cast iron pan or grill for a crispy finish.
  • If barbecuing, pre-cook them slightly in a pan or oven to avoid drying out the casing.
  • Let them rest for a few minutes after cooking to retain juices.

Serving Suggestions

Paleo sausages are incredibly versatile and work in almost every meal of the day. Try them:

  • Chopped into a warm salad with roasted pumpkin, rocket, and balsamic dressing.
  • Alongside mashed sweet potato and steamed broccoli for a classic plate.
  • In a breakfast hash with zucchini, kale, and eggs.
  • As sausage meat crumbled into a Paleo Bolognese sauce or frittata.
  • Grilled and served on a lettuce wrap with avocado and sauerkraut.

Make Your Own Sausages at Home

If you’re feeling adventurous or your butcher isn’t open to custom batches, you can always make your own. All you need is quality minced meat, your choice of vegetables and herbs, and some natural sausage casings (available from most butchers or specialty stores). A sausage stuffer attachment for your mixer or a manual sausage press can help streamline the process. Homemade sausages are a brilliant weekend cooking project – and you’ll always have control over the ingredients.

Final Thoughts

Switching to Paleo sausages – whether custom ordered or homemade – is a simple but powerful upgrade to your meals. With just a few quality ingredients and a little planning, you’ll enjoy tastier, healthier, and more satisfying meals that fully support your lifestyle. Once you taste the difference, you won’t want to go back. If you’ve got a favourite Paleo sausage flavour or tips for making your own, I’d love to hear in the comments below.

Have you made your own Paleo sausages, or had them made?  I'd love to hear your suggestions of ingredients for my second batch!

What Happens When a Skeptic Goes Paleo for 30 Days?

Article Mission:  Trial whole 30 and discuss your experience.

Article Author:  Suz's housemate (Kevin Bees).

Male, 31, and a ‘Whole 30’ / Paleo sceptic for the following reasons:

  • No carbs?  Are you crazy?  I have lived my whole life on carbs – I am always healthy (I refuse to do ‘sick’) and amongst a hectic work life, I find all the energy I need to rock climb, play football (soccer) and run challenging marathons.  I have a marathon to run in week 3 of starting this trial… and a marathon without carbs to burn concerns me greatly.
  • Weight loss – many people find Paleo is fantastic to assist with weight loss.  I am already slight – I do not want to lose weight.
  • What?  Tea without milk??  You are having a laugh!
  • No chocolate for 30 days???  Shudder the thought.

That all sounds a bit hard.  So, why even bother with the whole30 trial at all?

What Happens When a sceptic Goes Paleo for 30 Days-min

Entrée

1.       Support my housemate and best friend Suz in her weight loss and lifestyle improvement goal.  If I was so passionate about something like this, I would want the person I shared a refrigerator and mealtimes with to be on board.

2.       Understand if the claims of additional energy are true.  (Who wants to feel sleepy after lunch when they have work to do!?)

3.       Cancer.   Understand more about what we put into our bodies in the SAD diet.  Has this been the cause of cancer in two of my friends?  Could leading a Paleo lifestyle reduce the risks of this?

These reasons alone were enough to get me started, and to tuck into the Main Course of 30 days trial, but did I like what I found as the main course was delivered?

Main Course

Like all good dishes, there are a range of ingredients that have made up my experience over the 30 days and we experience those dishes with all our senses…

What did I See over the 30 days?

Trying on the new lifestyle for 30 days was like putting on a new pair of glasses.  At first things didn't quite focus and before long, my eyes adjusted and I started seeing things I hadn’t before:

  • Nasty ingredients.  What actually are these chemicals I have been putting into my body? It’s the only body I’ll ever own and I like to think of my body as a Ferrari.  And if it was a Ferrari, fueling it with chemical waste rather than top grade petrol would cause a break down, right?  (OK, ok, I am probably more of a mini cooper than a Ferrari – but you get the gist, right?)  The realisation that even MILK might not be as good for me as I previously thought is shocking news to me.  How can I have gone 31 years without this knowledge?
  • More variety in my food.   Usually a ‘diet’ restricts choice.  I have found the opposite here.  My new lenses have actually allowed me to see things on the menu that I would have previously filtered out.  And, at home, rather than cooking up the same old, I have found new recipes that taste so great.  The coconut crusted chicken on a bed of curry flavoured veg was a treat.  Yummy.  And NoOatmeal beats milk saturated cornflakes hands down.
  • My abs.  Welcome back – it’s great to see you again!  I thought my good friends deserted me half a lifetime ago when I stopped doing sit ups at age 16.  Now my tort buddies are back in town, I want them to hang out for longer, so I’ll be doing all I can to keep them happy.
  • The sun rising.  My sleep pattern means I mostly awake naturally before the alarm clock.  A much more natural and enjoyable way to live.
  • The Bathroom and not in a good way.  I saw too much of this place in the first two weeks.  As my body adjusted to the new fuel routine… it decided it would have a bit of a clear out.  Everything is back to normal now though.  Thanks for your concern.

What did I feel over the 30 day?

Ignoring the blip just mentioned… actually very good… especially when doing exercise.

Rock Climbing –  I have felt stronger and been able to last longer on tougher walls, much to the dismay of my competitive climbing partner.

Running – endurance and recovery has meant that I could do more training in a shorter space of time.  In fact, I went out for a 30KM training run… and I felt so good I kept going and I accidentally ran 42km. (A big bonus since I had to give up at 22km two weeks earlier when I was on non Paleo fuel source).

I feel confident for the Marathon coming up now, which I was not at the start of the 30 days.

More importantly, there were some things I didn't feel over the 30 days:

1.       Carb-flu.  Is this a myth?  As a carb-junkie and cutting out most carbs (something I term ‘going carb-turkey’), I should have suffered this, right?  Something I clearly sidestepped by refusing to believe it was true.

2.       Insulin Spike.  So many times before, I became sleepy after lunch, due to the insulin spike caused when my body was digesting the carbs I had eaten.  I have not felt this in the whole 30 days.  Imagine my productivity improvement.

What did I hear over the 30 days?

I listened to an aunt trying to ‘treat’ the nephews or nieces … she offers them crisps or fizzy pop.

Previously I would heard the aunty being kind to her little loved ones, although, what I heard was – ‘anyone for a dose of chemicals that your body is not designed to handle?’  Chemicals of course that will build in faults to their Ferrari before it even leaves the assembly line?

What did I smell?

The winds of change, maybe??  Let’s have a dessert and find out.

 30 Day summary – The dessert

So, it’s been an interesting entrée and main course… will I continue to a Paleo Dessert now the 30 days are up?  Or tuck into the chocolate I have been so missing – and wash it down with a warm cup of milky tea?  And I have missed chocolate badly.  (It has been a daily habit forever).

Even still, that choice is too easy.

The sceptic has been converted and as I type these last words, I am tucking into some home-made Paleo ice cream (made with coconut milk and plenty of fruity goodness).  Thanks SUZ!

Rather than asking myself now if I will continue with Paleo, I am actually asking why would I ever go back to the SAD lifestyle?

Seriously, why would I give up the improved productivity, improved sleep pattern, increased strength and stamina?  Oh, and the Abs.  Don’t forget the abs.

It’s been a life changing 30 days for me.    And I wonder where another 30 days will take me?

And what will a 30 day trial do for you, I wonder?

Is a 30-Day Paleo Trial Worth It?

Whether you’re a full-blown sceptic or just Paleo-curious, doing a 30-day trial like Whole30 can be eye-opening. It’s not about perfection — it’s about paying attention to how your body feels when you stop fuelling it with sugar, grains, and processed foods and instead load up on clean protein, vegetables, good fats, and real food.

For many people in Australia and around the world, this kind of short-term experiment becomes a long-term lifestyle shift. Increased energy, better sleep, sharper focus, and even visible body changes are just a few of the benefits that come up again and again — even among those who started out completely unconvinced.

If you’ve been thinking about trying Paleo or a Whole30-style reset, what’s stopping you? You might be surprised by how much better you feel when you give your body what it really needs — and ditch what it doesn’t.

Have you tried a Paleo challenge like this? Share your experience (or your hesitations!) in the comments below. Let’s help more people discover just how much 30 days can change.