FREE MINI-BOOK REPORT:

Exploring Our Urgent Need…

For an Eco-Sustainable Eating Model

By Candia Lea Cole

(Founder of Eco-Learning Legacies)

“Human beings and the natural world are on a collision course. Human

activities inflict harsh and often irreversible damage on the environment and

on critical resources. If not checked, many of our current practices put at

serious risk the future that we wish for human society and the plant and animal

kingdoms, and may so alter the living world that it will be unable to sustain life

in the manner that we know. Fundamental changes are urgent if we are to

avoid the collision our present course will bring about.” -1,700 of the world's

leading scientists, including the majority of Nobel laureates in the sciences,

issued this appeal in November 1992.

2

Copyright © 2013 Eco-Learning Legacies

For information on eco-intelligent eating, that expands upon the content in this

booklet, please visit www.eco-mentor.com and www.ecointelligenteating.com

Please Note: To use the eating models featured in this booklet, please contact the

organizations that are responsible for producing them.

http://www.eco-mentor.com/http://www.ecointelligenteating.com/

3

Table of Contents

CAN WE HEAL THE HEALTH CHALLENGES IMPACTING OUR PERSONAL &

PLANETARY ECOLOGY WITH AN ECO-SUSTAINABLE EATING MODEL? …………….4

USDA FOOD/EATING MODELS………………………………………………………………5

SUMMARY OF USDA FOOD/EATING MODEL ................................................................................ 5

HARVARD'S HEALTHY EATING PYRAMID ....................................................................................... 8

SUMMARY OF HARVARD'S HEALTHY EATING PYRAMID……………………………......9

CULTURAL FOOD PYRAMID EATING MODELS ........................................................................... 11

SUMMARY OF CULTURAL FOOD PYRAMID EATING MODELS ............................................. 11

Mediterranean Diet Pyramid- ................................................................................................................ 13

Asian Diet Pyramid- ................................................................................................................................ 13

Latin American Diet Pyramid- .............................................................................................................. 14

Vegetarian Diet Pyramid- ....................................................................................................................... 14

THE ECO-INTELLIGENT EATING MODEL .................................................................................... 15

SUMMARY OF ECO-INTELLIGENT EATING MODEL ................................................................ 16

The Eco-Intelligent Eating Model is a Circle vs. a Pyramid and it Represents a Worldview Rooted in

Wholeness and Balance…………………………………………………………………………..17

Eating for Ecological Well-Being Means…………………………………………………………..18

The Eco-Intelligent Eating Model Shares a Philosophy for Eating That Makes a Distinction between

Eating in an Eco-‘Intelligent’ Way, vs. an Eco-‘Negligent’ Way .............................................................. 21

The Eco-Intelligent Eating Model Doesn't Give Specific Amounts of Foods to Consume………..22

The Eco-Intelligent Eating Model Allows for Different Styles of Eating and Different Food

Choices… 22

Is the Eco-Intelligent Eating Model Designed to Replace the Other Eating Models? ......................... 23

Candia Has Written a Curriculum to Go with the Eco-Intelligent Eating Model, Titled: Farming &

Eating the Eco-Intelligent Way: Integrating Our Personal and Planetary Need for Sustenance ......... 24

Are You Ready to Be an Eco-Intelligent Eating Advocate? (Take Action Today with this Special

Offer!) ................................................................................................................................................................ 24

4

CAN WE HEAL THE HEALTH CHALLENGES

IMPACTING OUR PERSONAL & PLANETARY

ECOLOGY WITH AN ECO-SUSTAINABLE EATING

MODEL?

“Let’s explore a series of Eating Models, to help

answer this very important and timely question!

5

USDA FOOD/EATING

MODELS (CREATED BY U.S. DEPT. OF AGRICULTURE)

www.mypyramid.gov

http://www.mypyramid.gov/

6

SUMMARY OF

THE USDA EATING MODEL

The USDA Eating Model is a government designed model developed by the

Department of Agriculture, versus the Department of Health and Human Services. For this

reason, it has been alleged to be influenced by political lobbyists working for the

conventional agriculture industries.

The government, -along with the food industries that have an interest in selling factory farmed meat, dairy products, sugar and fat, have exploited the field of nutrition in their own economic and political interests. They do this, using paradoxical methods. On the one hand, they say science has the answers when something beneficial might be in a product; yet on the other hand, they claim the evidence is uncertain when it is damaging. Meanwhile, the government allows the public to be deceived and misguided because of the political and corporate consequences involved.

The USDA Food Pyramid has been criticized for not differentiating between refined grains and whole grains, between saturated fats and unsaturated fats, and for not putting enough emphasis on exercise and weight control. It neglects to spell out the difference between white bread (a refined product) and whole grain bread. It promotes meat over other plant-based sources of protein such as beans, nuts, seeds. It promotes dairy products, but neglects to say we should consume these foods in a form that is not contaminated by drugs, hormones, pesticides and other contaminants. Consumers who have grown up with the USDA Food Model (it has long been promoted in our nation's schools) don’t know the difference between foods that are truly healthy, and foods that are not.

This USDA Eating Model has been provided “free of charge” to teachers and school students for decades as an educational tool that supports healthy eating However, it clearly promotes an economically-biased eating strategy based on the consumption of industrially produced meat, dairy products, sugar and fat, -foods that correlate directly with diseases such as atherosclerosis, diabetes, cancer, and obesity. Inconsistencies between government based eating recommendations and government actions are evident, when you consider that our nation's schools students are served lunches prepared with surplus foods of poor nutritional quality. The low priority attached to nutrition education in our country has resulted in a lack of objective, truthful, up-to-date nutrition education materials.

http://en.wikipedia.org/wiki/Refined_grainshttp://en.wikipedia.org/wiki/Whole_grainhttp://en.wikipedia.org/wiki/Saturated_fathttp://en.wikipedia.org/wiki/Unsaturated_fathttp://en.wikipedia.org/wiki/Exercisehttp://en.wikipedia.org/wiki/Weight_control

7

Dr. Walter Willet, Chairman of the Nutrition Dept. at Harvard School of Public

Health and author of the book Eat, Drink, and Be Healthy: The Harvard Medical School

Guide to Healthy Eating (2005) stated the following about the USDA Food Pyramid:

“The recommendations made on the USDA Food Pyramid have often been based

on out-of-date science and influenced by people with business interests in their

messages.”

According to Dr. Willet: “The Food Pyramid’s blueprint barely changed over the

years to reflect major advances in our understanding of the connection between

diet and health. In 2005, the USDA retired the old Food Guide Pyramid and

replaced it with MyPyramid, a new symbol and "interactive food guidance system."

The new symbol is basically the old Pyramid turned on its side. The good news is

that this dismantles and buries the flawed Pyramid. The bad news is that the new

symbol doesn't convey enough information to help you make informed choices

about your diet and long-term health. It recommends foods that aren't essential to

good health, and may even be detrimental in the quantities included in MyPyramid.

Lastly, and most importantly, the USDA Food Pyramid fails to teach consumers

about the relationship between their food choices and the health of the

environment. It fails to make the consumer aware of the harmful ecological impact

that conventional agriculture and food production has on our land, air and water,

and even the animals themselves that produce our food. It fails to inspire healthy,

organic food choices that are in harmony with our personal and planetary ecology.

8

HEALTHY EATING

PYRAMID

(CREATED BY DR. WALTER WILLET, CHAIR OF

NUTRITION DEPT. AT HARVARD SCHOOL OF

PUBLIC HEALTH)

www.hsph.harvard.edu/nutritionsource/

http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pyramid-full-story/index.html

9

SUMMARY OF

THE HEALTHY EATING PYRAMID

(Intro to its Creator)

Dr. Walter Willet, along with the faculty in the Department of Nutrition at the

Harvard School of Public Health, built an alternative to the USDA Food and

Eating Model when they developed The Healthy Eating Pyramid. The Healthy

Eating Pyramid is intended to provide a better eating guide than the widespread

food guide pyramid created by the USDA-focusing on exercise and food choices

that support health and weight management.. The new pyramid includes the

most current research in dietary health not present in the USDA's 1992 guide.

The Healthy Eating Pyramid sits on a foundation of daily exercise and weight

control. The Bricks of the Healthy Eating Pyramid include the

following: Source: http://www.hsph.harvard.edu/nutritionsource/what-should-you-

eat/pyramid-full-story/index.html

1. Start with exercise. A healthy diet is built on a base of regular exercise, which keeps

calories in balance and weight in check. Read five quick tips for staying active and

getting to your healthy weight, and a dozen ideas for fitting exercise into your life.

2. Focus on food, not grams. The Healthy Eating Pyramid doesn’t worry about

specific servings or grams of food, so neither should you. It’s a simple, general guide

to how you should eat when you eat.

3. Go with plants. Eating a plant-based diet is healthiest. Choose plenty of

vegetables, fruits, whole grains, and healthy fats, like olive and canola oil. Check out

these delicious healthy recipes that bring the Healthy Eating Pyramid into your

kitchen.

4. Cut way back on American staples. Red meat, refined grains, potatoes, sugary

drinks, and salty snacks are part of American culture, but they’re also really unhealthy.

http://en.wikipedia.org/wiki/Food_guide_pyramidhttp://en.wikipedia.org/wiki/United_States_Department_of_Agriculturehttp://www.hsph.harvard.edu/nutritionsource/staying-active/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/staying-active/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/healthy-weight/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/staying-active/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/healthy-weight/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/staying-active/staying-active-full-story/index.html#bottom-linehttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pyramid-full-story/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/recipes/home-cooking/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/carbohydrates/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/carbohydrates/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/healthy-drinks/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/healthy-drinks/index.html

10

Go for a plant-based diet rich in non-starchy vegetables, fruits, and whole grains. And

if you eat meat, fish and poultry are the best choices.

5. Take a multivitamin, and maybe have a drink. Taking a multivitamin can be a

good nutrition insurance policy. Moderate drinking for many people can have real

health benefits, but it's not for everyone. Those who don’t drink shouldn’t feel that

they need to start. Read about balancing alcohol's risks and benefits.

Note: The Healthy Eating Pyramid is scientifically correct, and is not politically influenced by food lobbyists. However, its focuses primarily on human nutritional needs versus the needs of our earth, whose health we share an inextricable link with.

.

http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fish/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vitamins/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/alcohol/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vitamins/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/alcohol/index.htmlhttp://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/alcohol-full-story/index.html

11

CULTURAL

FOOD PYRAMID

EATING MODELS (CREATED BY OLDWAYS PRESERVATION AND

EXCHANGE TRUST, PRESIDENT DUN GIFFORD)

12

SUMMARY OF

CULTURAL FOOD PYRAMID EATING MODELS

(Intro to its Creator)

K. Dun Gifford (1938-2010)

Founder and first President of Oldways

(Reprinted from www.oldwayspt.org.)

K. Dun Gifford founded non-profit Oldways in 1990 to promote healthy eating and drinking, with programs (and cultural eating models) that help consumers improve their food and drink choices, encourage traditional sustainable food choices, and promote enjoyment of the pleasures of the table. As Oldways’ original president, Dun guided the organization through its initial two decades with creativity, enthusiasm, and political vision, until his untimely death in May, 2010.

Note: Dun graduated from Harvard College and Harvard Law School, served in the U.S. Navy, was Legislative Assistant to Senator Edward M. Kennedy, and a national campaign coordinator for Robert F. Kennedy. He served as national chair of the American Institute of Wine & Food, owned and managed a number of restaurants in Boston and Cambridge, and founded a food business (Kilvert & Forbes) with John F. Kerry, later a U.S. Senator.

What are Traditional Diets and Traditional Diet Pyramids?

The term “traditional diet” describes a pattern of eating and drinking (including foods or groups of foods and drinks) that was commonly followed in a particular culture, country, or part of the world for centuries, or even for thousands of years. Basically, traditional diets align themselves with the "old ways"—they are made up of many of the foods and drinks that our ancestors consumed.

Traditional diets have the following qualities:

1. They are identified by the foods traditionally grown, raised, produced, and/or cooked in a region or local area.

2. Their foods are minimally processed and mostly free of chemical preservatives, additives, and chemically-altered fats such as hyrodgenated fats and solvent-extracted oils

13

Traditional diets offer these key benefits to today's consumers:

1. They're an excellent way to revitalize, re-learn, and enjoy centuries-old healthy food traditions.

2. They offer modern-day consumers a cultural model for healthy eating that is usually largely plant-based.

Oldways' traditional diet pyramids are consumer-friendly pictures of these diets, helping people make wise “at-a-glance” food and drink choices.

The pyramids are grounded ion science and show clearly:

1. What foods and drinks are in each diet pyramid. 2. How much of each food and drink to consume. 3. How often to eat each of the foods and drinks.

A Summary of Oldway’s Cultural Eating Models:

Mediterranean Diet Pyramid- The pyramid was created using the most current nutrition research to represent a healthy, traditional Mediterranean diet. It was based on the dietary traditions of Crete, Greece and southern Italy circa 1960 at a time when the rates of chronic disease among populations there were among the lowest in the world, and adult life expectancy was among the highest even though medical services were limited. The key to this longevity is a diet that successfully resisted the last 50 years of “modernizing” foods and drinks in industrialized countries. These modern trends led to more meat (mostly beef) and other animal products, fewer fresh fruits and vegetables, and more processed convenience foods. Ironically, this diet of “prosperity” was responsible for burgeoning rates of heart disease, obesity, diabetes, and other chronic diseases. The “poor” diet of the people of the southern Mediterranean, consisting mainly of fruits and vegetables, beans and nuts, healthy grains, fish, olive oil, small amounts of dairy, and red wine, proved to be much more likely to lead to lifelong good health. Other vital elements of the Mediterranean Diet are daily exercise, sharing meals with others, and fostering a deep appreciation for the pleasures of eating healthy and delicious foods.

Asian Diet Pyramid-Like the Mediterranean Diet Pyramid, this pyramid was developed as a model for healthy eating because of the historical low incidence of chronic diseases in a specific region – in this case, in Asian countries. The Asian Diet’s geographical base is very broad. It includes (but is not limited to) Bangladesh, Cambodia, China, India, Indonesian, Japan, Laos, Malaysia, Mongolia, Myanmar,

14

Nepal, North Korea, South Korea, Malaysia, Philippines, Singapore, Taiwan, Thailand, and Vietnam. Although each Asian country and region has its distinct flavors and cooking styles, almost all share one food in common—rice, which is prepared and eaten somewhat differently from country to country. But as the staple food central to survival, especially during times of famine, rice has acquired an almost sacred status in Asian societies, and it is served in many ways. It is a significant part of each meal of the day; incorporated as a main ingredient in confections such as candy and cakes; fermented to make wine (Japanese sake) or beer; and traditionally offered to the gods to ensure a good harvest. Other unifying characteristics of the traditional Asian diet are high consumption of plant foods, including vegetables, fruits, beans, legumes, nuts, and vegetable oil. Some regional variations of commonly eaten foods include dairy (in India) in the form of paneer, ghee, and lassi (see list below), and fish and seafood in the island nations or countries that have extensive coastlines.

Latin American Diet Pyramid-This Pyramid illustrates for today’s consumers how to eat the healthy and traditional Latin American Diet. It is an educational guide which promotes a diet of richly flavorful, affordable, and easy-to-prepare foods, and reflects the great range of culinary traditions, foods, and flavors of this vast area. Variations of the Latin American diet have traditionally existed in the parts of Latin America where maize (corn), potatoes, peanuts, and beans are grown, including modern-day Mexico, and the other countries in Central and South America. This eating pattern is a blend of the broad traditional diets of three cultures: the indigenous people (Aztecs, Incas, and Maya, and other Native Americans); the Spanish, who arrived in the 1500s; and the Africans, who originally came as slaves.

Vegetarian Diet Pyramid- This pyramid is a guide to a healthy, traditional vegetarian eating pattern, which includes dairy and eggs. Many variations of vegetarian diets have existed in different cultures throughout history, and the Traditional Vegetarian Diet illustrated in this pyramid reflects the vast variety of delicious, healthy foods that fit into this eating pattern. A revision of the Vegetarian Diet Pyramid is underway and will be released in 2010. A plant-based diet can be an excellent source of all the necessary nutrients (protein, fats, carbohydrates, vitamins, minerals, and all nine essential amino acids) for optimal health, particularly when a wide variety of foods are eaten each day. Some vegetarians (especially vegans) may need to add supplements to ensure that they are getting all the essential nutrients they require. Agricultural sustainability is a positive aspect of vegetarian diets. The industrial food production system, heavily focused on meat production (beef, pork, sheep, and poultry, etc.), is not sustainable. Plant crops (including grains, beans, and vegetables) require fewer natural resources such as fuel, water, and land area than do livestock and poultry, making them more sustainable.

javascript:;javascript:;

15

THE ECO-INTELLIGENT

EATING MODEL

(CREATED BY WHOLE FOODS COOKBOOK

AUTHOR, AND WHOLISTIC HEALTH EDUCATOR,

CANDIA LEA COLE)

www.ecointelligenteating.com

www.eco-mentor.com

http://www.ecointelligenteating.com/http://www.eco-mentor.com/

16

SUMMARY OF

ECO-INTELLIGENT EATING MODEL

(Intro to its Creator)

Candia Lea Cole is the founder of Eco-Learning Legacies LLC, a Minnesota based company specializing in the creation of eco-education products and services that support everyday people in becoming the leaders of a new and sustainable earth. She is the creator of the ‘Bring Back the Earth! Eco-Learning Legacy’, -a 21st century lifestyle curriculum that guides people to create an eco-intelligent experience of life on earth. This eco-intelligent experience of life is one that is cultivated through healthy, organic food and lifestyle choices and nurtured through a relationship with life that supports us in integrating our personal and planetary needs.

Note: Candia graduated from Edina West High School in Edina, Minnesota in 1974, but missed her

graduation due to illness. Her illness paved the way for an arduous, yet enlightening journey into the

world of self-healing -a journey that awakened her to the inextricable link between personal and

planetary health. She wrote and published three whole foods cookbooks in 1989, 90, and 92, each of

which reflected her understanding about what it means to eat in an eco-friendly way, and to live in

harmony with the natural world. Candia’s work with whole foods earned her high praise from

nutritionists, doctors, authors, educators and newspaper columnists alike. As a result, she was invited

to share her unique and inspirational views with the public through free lance writing opportunities

(featured in many mainstream media publications) and speaking and teaching engagements (ranging

from expos, to radio and cable T.V. shows). Candia also collaborated with grassroots organizations

such as FARM (Farm Animal Reform Movement) to promote sustainable eating in Minnesota's

schools.

In 1996, after being invited by (former) Cell Tech Corporation (in Klamath Falls

Oregon) to be a guest speaker at their annual summer celebration, Candia’s work grew

and evolved to include a health philosophy that she says laid the groundwork for the

development of her ‘Bring Back the Earth! Eco-Learning Legacy’, including the Eco-

17

Intelligent Eating Model that is a central component of her curriculum’s

philosophy for eating well and living well.

Candia’s Eco-Intelligent Eating Model

introduces us to a sustainable approach to eating that goes beyond what other food

and eating models promote. Like the Cultural Eating Models, the Eco-Intelligent

Eating Model promotes our consumption of traditional, earth grown foods that

have sustained cultures around the world for thousands of years. Yet, it does not

promote one region alone over another, and it does not suggest that one should

eat foods choices that are specific to a certain region or culture. The Eco-

Intelligent Eating Model encourages our consumption of all traditional earth

grown foods, making it an eating model that introduces everyday people to the

widest spectrum possible of global foods. In addition, it encourages us to eat

whole, natural and organic foods.

The Eco-Intelligent Eating Model is a Circle vs. a

Pyramid and it Represents a Worldview Rooted in Wholeness and Balance

18

Candia Explains: “An eco-intelligent worldview is based the principle of balance

and wholeness. This balance and wholeness is achieved through the exchange of

positive, life giving energy between people and the planet. We cultivate “the ecology of

personal and planetary well-being” when we nourish the relationships that define our

ecological well-being. When we grow foods in a sustainable way, we create a way to

give positive energy to the earth. The earth, in return, provides us with healthy whole

foods that give us energy.”

EATING FOR ECOLOGICAL WELL-BEING MEANS:

Eat whole, organically raised foods whenever possible, including plant and/or

animal foods that are free of industrially produced chemicals, hormones, pesticides

and drugs. Strive to eat regionally grown foods when possible. Support local

farmers and cut back on the costs of transporting food long distances.

Say “no” to genetically engineered food products that have had their genes

altered to create breeds that do not naturally occur in nature. Many countries

have banned the production and selling of GMO foods and created guidelines

that demand GMO foods be labeled.

Eat an abundance of traditional whole plant foods in a variety of creative

recipes, including organic fruits, vegetables, whole grains, beans, nuts, and

seeds that are rich in colors, fibers, nutrients, antioxidants, water, and enzymes,

all of which support the healthy function of our human ecology system.

Include a balanced spectrum of sunlight in your diet, by eating ‘live’ foods that

are rich in phyto-(plant) nutrients; minimize canned and packaged foods.

Eat in sync with the changing seasons; consume a greater abundance of light,

juicy foods in the summer and hearty foods in the winter.

If you are sensitive to grains containing gluten (wheat, oats, barley, and rye)

sample quinoa, amaranth and millet. Try eating sprouted grains.

19

Consume grass-fed sustainably produced meats (including beef, poultry, and

pork) versus grain-fed meats. The flesh offers a greater amount of "good" fats

(such as omega 3’s and conjugated linoleic acid) and fewer "bad" fats, as well as

antioxidants; including vitamins E, and beta-carotene. Be mindful that meat

production demands the use of more natural resources and it creates more

non-recyclable waste in the environment.

Buy and eat sustainably produced fish products that have a minimal impact upon collapsing fish populations and the marine environment. Eat wild caught fish, sourced from methods which don't damage ocean habitats or capture non-target species. Eat aquaculture farmed fish that not does not destroy coastal habitats or depend on wild caught fisheries as feed.

Consume organic milk products produced by grass-fed cows which are free of GE hormones and drugs. Dairy products such as milk, cream, butter, kefir, yogurt, cheese, and cottage cheese, etc. offer to be very healthy foods for many people, but, only if the milk contains all the fat. The butterfat in milk provides important vitamins like A, D and K2, which are needed to help you absorb the calcium, phosphorus and other minerals in the milk. In addition, the butterfat in milk makes it much easier to digest and also less likely to cause illness. Source: Weston A. Price Foundation, www.westonaprice.org.

Explore adding raw milk to your diet from clean, certified farms. It contains many important fats, which support our health in many ways; these fats are damaged during the process of pasteurization and homogenization. Raw milk also contains special substances that help strengthen the digestive tract. When milk is pasteurized, these substances don’t work very well and the milk can be very irritating to the digestive tract. Finally, raw milk also contains compounds that support the immune system. These compounds don’t work after pasteurization. Source: Weston A. Price Foundation, www.westonaprice.org.

Avoid dairy products that have been produced with GE hormones and veterinary drugs; these controversial substances end up in the milk (your body) and in the environment.

http://www.westonaprice.org/http://www.westonaprice.org/

20

Consume organic, grass-fed butter, which is rich in fatty acids (Omega-3 and

Omega 6) as well as minerals and selenium (a powerful antioxidant) and vitamins A, E, D, and K as well as conjugated linoleic acid (CLA), which inhibits fat storage, and protects against cancer. According to the Pesticide Action Network of North America, non-organic butter was ranked first as the food most contaminated with persistent organic pollutants, a class of toxic chemicals that are some of the most dangerous produced.

Substitute cow’s milk with rice or nut milk, if you have dairy allergies. Look

into the availability of certified organic raw milk sources.

Satisfy unhealthy cravings for sugar with nature-derived sweetening agents (such as maple syrup, rice syrup, honey, coconut palm sugar, date sugar, and stevia). Avoid processed sugar and fake sweeteners.

Replace iodized salt with mineral-rich sea salt or rock salt. Add medicinal herbs and spices to the diet.

Substitute fake fats with real food-based fats to nourish your brain and lower

inflammation. Limit your consumption of refined, processed, polyunsaturated

oils; Avoid GM soy oil, corn oil, and canola oil. Choose organic olive oil,

peanut oil, and rancidity-resistant coconut oil, as the best fat sources to cook

with and eat.

Drink clean water to circulate nutrition; supplement with digestive enzymes for

better food assimilation and nutrient absorption.

Exercise in the presence of daylight. Breathe in fresh oxygen everyday to feed

your cells. Nourish your well-being through a daily encounter with nature.

Use the energy derived from living in harmony with the earth, to fulfill your

life’s purpose and passion.

21

The Eco-Intelligent Eating Model Shares a Philosophy for Eating That Makes

a Distinction between Eating in an Eco-‘Intelligent’ Way, vs. an Eco-

‘Negligent’ Way

The Eco-Intelligent Eating Model

Philosophy Exhibit illustrates a whole philosophy for eating that invites us to 'feed'

and 'nourish' the "ecology of personal and planetary well-being" (through the

production and consumption of organic food) and, in that process, INTEGRATE the

eco-relationships that define our balance and wholeness.

The Eco-Negligent Eating Model

Philosophy Exhibit illustrates an un-whole philosophy for eating that invites us to

'starve' the "ecology of personal and planetary well-being" (through the production

and consumption of industrial foods) and, in that process, DIS-INTEGRATE the

eco-relationships that define our balance and wholeness.

22

The Eco-Intelligent Eating Model Doesn't Give Specific Amounts

of Foods to Consume

The Eating Model encourages listening to your healthy instincts for eating well. It

recognizes the fact that our individual needs vary greatly depending on our body size,

physical activity, and even our blood type, -which may influence food tolerances and

intolerances, according to some researchers. It also recognizes the fact that our

bodies’ needs change with the earth's changing seasons, and we would do well, to

adapt our diet to the region and climate we live in for optimal health. In essence, The

Eco-Intelligent Eating Model offers to be an instinctual guide to eating well, that is

informed by our eco-intelligence--the intelligence that (I believe ) all living things are

born with that guides us to make healthy choices that are in harmony with life.

The Eco-Intelligent Eating Model Allows for Different

Styles of Eating and Different Food Choices

A vegetarian can follow The Eco-Intelligent Eating Model by consuming more

beans, nuts, seeds, grains, sprouts and other plant sources of protein, including foods

and beverages made from them, such as non-meat burgers and non-dairy milks. A

non-vegetarian can follow the eating model by eating not only traditional plant-based

foods, but organically raised dairy products, meats, eggs, and poultry, as well as

sustainably farmed fish, etc. Eating a wide variety of fresh, whole foods from all the

food groups will help ensure that we get the nutrients, fibers and colors that we need

23

to maintain a healthy weight and regulate digestion and blood sugar. Including fresh

and dried herbs and spices in our diets gives us a way to enhance our food choices

with delicious medicinal values and, at the same time, curbs our cravings for heavily

sweetened or salted snack foods.

Is the Eco-Intelligent Eating Model Designed to Replace the Other Eating

Models?

Candia Explains: “The Eco-Intelligent

Eating Model is not meant to replace other eating models. Rather, it is to show the

value of an eco-sustainable model in today’s eco-challenged times that serves to illustrate the

value and necessity of eating in harmony with all aspects of our living ecology, both

personal and planetary. The Eco-Intelligent Eating Model supports the recognition

that consumers want access to safe, healthy and organic foods. It backs up what the

USDA Organic Seal stands for: eating food that is produced in a way that causes the

least amount of harm to people and the planet.”

When we have knowledge about what it means to eat healthy, whole, organic food, the act of eating becomes so much larger in its scope and importance than simply putting food into our stomachs to quiet our hunger, or attempting to meet our daily requirement for proteins, carbohydrates and fats, etc. Eating becomes an act of power that supports us in creating ecological health and well-being.

24

Candia Has Written a Curriculum to Go with the Eco-Intelligent Eating

Model, Titled: Farming & Eating the Eco-Intelligent Way: Integrating Our

Personal and Planetary Need for Sustenance

This book engages readers in an awareness of why we need to

eat in an eco-intelligent way in today's eco-challenged times. It explains how we will

benefit, as people and a planet, by doing so. Readers are offered a compelling

summary about the ways in which un-whole methods of food production are hurting

the living ecology of the planet, and, they learn why un-whole foods don't meet the

eco-intelligent criteria for eating. Readers are invited to learn about the wonderful

world of traditional, earth grown foods. The organic production of these foods

supports us in sustaining the ecological health and well-being of people and the

planet.

Are You Ready to Be an Eco-Intelligent Eating Advocate? (Take Action

Today, with this Special Offer!)

If what you learned in this report has whet your appetite for a greater holistic understanding about the impact that our food and farming choices are having on our personal and planetary ecology, you won’t want to miss out on the opportunity to participate in my online education training, -The Eco-Intelligent Eating Advocate Training. For more information, go to: www.ecointelligenteating.com. or www.eco-mentor.com When you sign up for this ‘go at your own pace’ training online, -complete with my book/curriculum ‘Farming & Eating the Eco-Intelligent Way’ (as well as audio supplements), I will give you “free” of charge, a set of the 5 colorful and engaging posters I’ve created, that define the premise for eco-intelligent farming and eating. These posters can be printed, laminated, and used as placemats for your family dining table. Use the placemats to initiate insightful conversations and inspire everyone who

http://www.eco-mentor.com/

25

is exposed to their important and timely message, to take greater responsibility for the ecological health and well-being of their body and the earth!

1) The Eco-Intelligent Eating Model 2) The Eco-Intelligent Eating Philosophy 3) The Eco-Negligent Eating Philosophy 4) From Farm to Table: How Organic Food & Farming Leads to Our Eco-

Integration 5) From Farm to Table: How Industrial Food & Farming Leads to Our

Eco-Disintegration