It depends on the individual metabolism what people should eat. In Ayurveda there are three "doshas" (type of metabolism) and western medicine has proved that there are three major enterotypes, based on which bacteria are dominant in a person's colon. Some people are better at digesting protein, other are better at digesting sugars, starch and carbohydrates and some people produce more vitamins on their own than others. This can be somewhat influenced if you eat a certain diet over a time. Some people can not eat a lot of protein because they have kidney problems and can't get rid of the abundant nitrogen. Other people can get diabetes or even get naturally drunk from too much starch and carbohydrates because they are turned into sugar by your enzymes and some bacteria can further ferment them into alcohol.
Meat can be very healthy when it's of respective quality. The problem with meat and dairy these days is that most animals from regular agriculture are not even healthy themselves. I love venison but. Fish is also not as healthy as they always claim. Many types of sea fish are actually "farmed" because it's illegal to take them from the open ocean and in the farm basins they are fed with stuff they wouldn't eat in nature and also heavily medicated... just like regular farm animals basically.
By the way, Nordics are the most lactose tolerant race on earth. In Scandinavia, almost everyone is lactose tolerant while in southern Europe the percentage is much lower already. Outside of the European race, only northern Indians and a few African tribes can even drink raw milk without running to the restroom immediately. Cows must have been domesticated for much longer than acknowledged today. In Asia and other parts of the world instead, people would get their extra protein from insects but that makes us Europeans puke. :lol:
Personally I stay away from everything that could contain iodated salt, which is about every processed food because in Germany they don't even have to lable that the used salt is iodated or regular. Vegetables and rye bread are rich in organically bound iodine which is infinetely healthier than the industrial waste they put on the salt as alleged "dietary supplement". Meat lovers can ask their local butcher for the thyroid of the dead animals for extra iodine (although animals from regular agriculture also get fed with synthetic iodine supplements, hence a lot of dairy is also overburden with residue of this shit anyways).
Talking about rye bread:
I heard a "conspiracy theory" about thermophile yeast, which sounds very probable. The yeast used in modern bakeries is not a natural organism. Natural yeast would need at least a day and a night to work into the dough or the bread will stay flat and dense. The modern yeast only needs like an hour rest before baking and you will get the fluffiest and spongiest bread. They achived this with genetic manipulation to make the yeast more heat resitant. Now they problem is that natural yeast can not live in the human body because it's too warm but the thermophile yeast can! That's why many people have candida or eczema from yeast because the spores of the yeast survive the baking process and germinate in the human body (fungal spores can survive in space, they are very tough).
This is why I bake my own bread with natural yeast. How to get natural yeast? Don't worry, it's literally everywhere. You just have to stir equal parts of rye flour and luke warm water into a paste, let it sit over night and add some water and flour on the next two to three days. That's how you make natural sourdough that can be mixed with other flour and kneaded into a loaf of bread. This loaf again has to rest at least one night but preferably one and a half days before baking and it helps if you add some honey, molasses or sugar into the final dough as extra food for the yeast.
Another good thing about this way of baking is that due to the longer fermentation the bread becomes much more easily digestible and more nutrients become available.
When I eat oatmeal I also let it sit with some milk and yoghurt over night to ferment it (vegans can use water inseatd and may add some sourdough or water from Sauerkraut to enrich it with beneficial bacteria). The main reason for this is to break down phytic acid which forms complexes with nutrients and blocks their resorption in the intestine. Legumes and grains contain phytic acid and are thus blocking your mineral intake in their raw form. If you let them sit in a watery liquid for over night, this will activate the enzyme phytase which destoys the phytic acid. Plants actually invented this trick to make their seeds unhealthy for animals who eat them until the seeds get wet and germinate.
I also noticed great differences in food quality from nation to nation. Here in Germany most regular food and all fast food is poisoned with chemical additives and sadly many here eat what's cheap and advertised on TV. In Italy they use much less additives on the everyday food (not fast food but stuff like bread or traditional dishes) and people tend to give more importance to what they eat. You also get good food in Germany but I think it's harder to find and. Something like a sausage with sea salt will cost twice as much as a sausage with iodated poison jew salt.
Another thing: (((Halal/kosher))) meat is everywhere in Europe now thanks to the muslim invasion. I never eat it and I think no other SS should. The Sikhs from India also never eat "kutta" (halal/kosher) meat because they are so anti-muslim. For them only "jhatka" meat is safe, which means that the animal was killed with as less pain as possible.
