GSEO - The Generally Sane Eating Outline

See also ORP for my Hyper-Nutrient Experiment #2

You can contact PJ at palyne at gmail dot com.

"Food" for humans is mineral spectrums and amino acids found within biological proteins, botanical enzymes, and lipids from some of both. All eating should have spectrum proteins, quality fats, and live enzymes, as the primary intake goal. Every other goal is secondary.

This outline is completely flexible to the individual. It's not 'a plan', just an outline of what seems a sane range to choose from, within our world of options. Obviously, one is responsible for choosing what works for one's health, habits, and unique-body situation.

It's your body, so you live with the quality of your decisions.


Food and Drink

A. All forms of biological proteins. That includes land-creatures, water-creatures, and eggs.

B. Most forms of botanical carbs. That includes veg, fruit, sprout, tuber, root, nut, seed, legume, grain.

C. Some forms of lipids (fats). That includes oils and solid fats.

D. A few forms of sugars. That includes honey, stevia and others.

E. Many forms of spices, including vegetable life such as herbs and alliums.

F. Liquids

G. Junk

Food Quantity and Measure Notes.

Food intake quantity, schedule and detail you should evaluate and choose based on your health readings, how you feel, what foods you are intolerant to, what foods may 'trigger' problematic cravings or behaviors, and how all of that affects your body composition.

  1. The body is variable and has a lot of things going on 'under the radar' that might make it want more or less of food or certain nutrients at different times. Ideally, you'd "go with the flow" of it. Make a project of learning the difference between hunger and everything-else that drives one to eat. If you can't learn this difference and eat until you are satiated but not stuffed, in a way that is not unhealthy, OR if you have trouble arranging appetite and/or planning to something sufficient and consistent, then you should probably arrange an eating plan that has specific counting, portions, or timing. You can make up your own or choose a 'plan' already developed and existing, there are many.
  2. Meal times should be consistent, whatever they are. If you're overweight or have blood sugar issues, experiment with fewer meals or more meals to see what works for blood sugar control and if needed, fat loss. From IF (intermittant fasting, such as eating a lot only in a certain timeframe of a day) to NF (non-fasting, such as eating a small amount every 3 hours so the body is never catabolic).
  3. Make it an experiment. Get a blood glucose meter, record your food and every hour or two how you're feeling, until you can see what works and what doesn't. You may need a specific amount of protein/fats/carbs in a range, over or under which is a problem. Everyone probably has a sweet spot for each of those, and in combination. It is better to actually test and experiment than to assume, usually, as bodies differ. Some people react with high insulin to some sweeteners, fruits or starchie botanicals but not to others for example, or can have more calories when most are in the form of proteins/fats than carbs, etc. pH strips, glucose meters, ketone strips, thermometers, and daily energy, mood, and clarity of mind, are all indicators to let anybody see a little of what is going on inside them.
  4. Within the above three parameters: eat when you are hungry, to satiation not stuffing, at planned mealtimes. Skipped meals are ok occasionally but consistency is good. If you wish to apply carbohydrate, calorie, fats, or protein minimums or maximums for your specific body, food combinations, exclusions or preferences specific to your body, then do so. It's your body, so you live with the quality of such decisions.

Food Application Notes




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