A Caveman's guide
to surviving the modern industrial landscape
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Sources

Table of Contents

  1. Westman, E. C. (2002). Is dietary carbohydrate essential for human nutrition? The American Journal of Clinical Nutrition, 75(5), 951-953.

  2. Volek, J. S., & Phinney, S. D. (2011). The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable. Beyond Obesity LLC.

  3. Berg, J. M., Tymoczko, J. L., & Stryer, L. (2002). Biochemistry (5th ed.). W. H. Freeman. Section on gluconeogenesis.

Our Ancestral Diet: A Low-Carb Legacy

  1. Cordain, L., Eaton, S. B., Sebastian, A., Mann, N., Lindeberg, S., Watkins, B. A., … & Brand-Miller, J. (2005). Origins and evolution of the Western diet: health implications for the 21st century. The American Journal of Clinical Nutrition, 81(2), 341-354.

  2. Eaton, S. B., & Konner, M. (1985). Paleolithic nutrition: a consideration of its nature and current implications. New England Journal of Medicine, 312(5), 283-289.

  3. Prado-Lima, P. S. (2018). Low-carbohydrate diet: is it a nutrition transition of reverse evolution of the brain? Trends in Psychiatry and Psychotherapy, 40(3), 258-259.

  4. The secret benefits of Grass-Fed BEEF TALLOW https://www.youtube.com/watch?v=-Wn32snt0YY

The Rise of Processed Foods: A Carbohydrate Explosion

  1. Monteiro, C. A., Levy, R. B., Claro, R. M., Castro, I. R. R. D., & Cannon, G. (2010). A new classification of foods based on the extent and purpose of their processing. Cadernos de Saude Publica, 26, 2039-2049.

  2. Ludwig, D. S. (2011). Technology, diet, and the burden of chronic disease. Jama, 305(13), 1352-1353.

  3. Steele, E. M., Baraldi, L. G., Louzada, M. L. D. C., Moubarac, J. C., Mozaffarian, D., & Monteiro, C. A. (2016). Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study. BMJ Open, 6(3), e009892.

The Food Industry: Navigating Misinformation

  1. Nestle, M. (2013). Food politics: How the food industry influences nutrition and health (Vol. 3). University of California Press.

  2. Kearns, C. E., Schmidt, L. A., & Glantz, S. A. (2016). Sugar industry and coronary heart disease research: a historical analysis of internal industry documents. JAMA Internal Medicine, 176(11), 1680-1685.

  3. Brownell, K. D., & Warner, K. E. (2009). The perils of ignoring history: Big Tobacco played dirty and millions died. How similar is Big Food? The Milbank Quarterly, 87(1), 259-294.

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