Its starts up in the Highlands of Scotland, where a group of people are noted for their incredible strength, size, health, endurance and vitality.The Highlanders were larger, stronger and faster, but were also able to defeat larger groups of enemies in hand-to-hand combat. The difference was in their diet, in that they ate mostly animal foods and not grains like other groups across Europe. A large part of their diet was based on raw milk from their herds of small agile cattle, tiny sheep and goats. The milk was either drunk fresh or fermented, and made into raw cheeses and butter, especially beneficial for fuelling them up for the harsh, cold winters.
Their diet varied with the seasons, in the warmer months game and fresh fish like wild salmon were their staple diet. Beef was only eaten in the cold long months of winter, and every part of the animal was eaten. Few vegetables were available – except onions and turnips which could be found seasonally. Berries were really the only fruit they ate and oats were turned into breads and porridge and eaten with raw soured milk. As the extreme cold of the winters damaged native forage, the cows would produce much less milk, so blood was taken from the cattle and used as food. This diet produced a much stronger, larger and healthier race.
Their prowess in battle has been well documented, due to their wonderful diet giving them incredible strength, endurance and agility.
A great read is the Battle of Assaye in India in 1803.
The Highlanders ability to heal from battle wounds that normally killed other soldiers was astonishing to army doctors, they also did not contract fatal infections that were so common to wounded men. Sadly the Highlanders way of life was destroyed by industrial interests as Britain had a huge textile industry and wool was in great demand, so the traditional Highland livestock was replaced with wool sheep, and so too was the Highlanders diet destroyed, and they were driven off their farms. America then implemented a new policy for its farmers:” If you don’t farm big, get out. ” Hence small scale farmers that were looking after their soils and growing more organically were not able to compete with big farming industries, and closed down.
Back to the present day, our Western diets consist of a large amount of grain foods. To make matters worse the grains in the last decade are from hybrid plants from intensive farming practices, where soil is depleted and large amounts of chemicals are ploughed back into the ground, but grains are not prepared as they used to be, such as true sourdough methods of bread making. So it seems that most people have some form of gluten intolerance, and may not even be aware of it, and just put their symptoms and ailments down to being the norm or old age. Not true, as there were many Highlanders fighting in battle in their 70’s, and still many more cultures around the world where wheat was not a staple, where wild grasses were the closest food to wheat, and these cultures never heard of many of our degenerative diseases that our western society battles with now.
Due to the fact that we also have such compromised gut bacteria and gut health as a rule is deteriorating, we do not have adequate means of digesting the protein in wheat, and that protein is very different to the protein in wheat a decade or more back. “Today’s penchant for eating truckloads of refined carbohydrates, in the form of pastries, cakes, bread and cereals, means that a tremendous amount of excess glucose which is not being burnt off as fuel (lack of exercise or physical hard work), has to be dealt with somehow, so it is stored in the liver, and from there begin all our problems”, an excerpt from the book “The ABC’s of Disease”, by Phillip Day.
Grains are not the foods that build new tissue, strong bones and excellent brains, it is protein, good fats and plant material, that are nutrient dense foods!