I’ve seen and read a lot of media stories and advice columns on how to drop weight since the new year began. They all seem to have a lot of warnings about what not to eat. But I don’t think it’s a very good idea to constantly deprive yourself. Even worse, I see a lot [...]
There I was high in the Andes Mountains in Peru in an area the locals called Puna. It was barren and covered with rocks. The plants were all stunted. I didn’t see any that were higher than about a foot tall. It was so windy it almost knocked me off my feet a few times.
Fortunately, the day was clear and beautiful… but I knew we would be going up over 10,000 feet, so I was careful before I went. I used a native root to help me get used to the thin mountain air.
I was the only one in our party who didn’t get what the locals call soroche, or altitude sickness.
I used it again when I climbed Mount Kilimanjaro in Africa, and I was the only one on that expedition who didn’t get altitude sickness.
The root I used is called maca, and it turns out that not only does the plant it comes from adapt to high altitude, but when you eat it, the root passes that ability on to you.
It does more than just help you adjust to altitude, though. Peruvian maca has the remarkable property of improving oxygen transport in your body. This increases endurance, energy levels, and mental clarity.
It’s one of the only foods that can survive the frost at high altitudes. It even grows faster as the temperature gets colder. It grows low to the ground, and huddles together making mats on the ground.
Part of the reason maca is so effective at improving the way you use oxygen is its malic acid. It helps cells use sugar for fuel when oxygen levels are low.
Living high up in the Andes is tough, and oxygen is scarce. At 14,000 feet, your oxygen levels are going to be low. Maca is also rich in iron, which you need to make blood and facilitate oxygen transport.
But even if you’re not climbing up into high altitude, you can benefit from maca during other activities. Maca would be great to use before you go skiing. Or you can use it before you work out. Ancient Peruvians fed maca to their armies to improve endurance and stamina.
Or how about if you go snorkeling? If you take maca, you can go down deeper in the water because your body is going to get better oxygenation.
Guess what they feed a pig if they want to make it as fat as possible as fast as possible?
Because if they give the pig milk with fat in it, the pig gets satiated. It’s satisfied and won’t eat any more. But if they give it low-fat milk, it will eat the grain they feed it forever because it’ll have a deficiency of fat.
Now think of what we’re eating for breakfast in this country…
I have some news for you that goes against almost everything you hear on CBS News, or read on WebMD… osteoporosis isn’t caused by a lack of calcium.
Mainstream medicine still has its head in the sand on this. I just read a new study from the Journal of the American Dietetic Association claiming – again – that you aren’t getting enough calcium, and that calcium is what prevents osteoporosis.
Don’t get me wrong, calcium is critical for making bone. But you’re getting enough calcium. It’s in almost everything you can think of – like bread, milk, orange juice, pasta, yogurt, toothpaste, chewing gum, snack crackers and granola bars… it’s even in your water, depending on where you live. That’s a lot of calcium.
In fact, two studies back up what I’ve known for years. Higher calcium intake doesn’t prevent fractures due to bone loss,1 and can damage your heart.