Episode #30 Interview with Gray Graham- Author of Pottengers Prophecy

January 23, 2015

Download | Open In New Window

Show Notes:

In this episode I interview Gray Graham, Author of Pottengers Prophecy about the emerging understanding of the epigenetic effects of food, proper food quality, nutrition and physical degeneration and how to provide your body with the deep nutrition that it is yearning for- to improve your mental and physical performance, lower your injury rate, improve recovery, and quality of life.

A brief bio:

Gray Graham has been an international consultant and teacher in the field of clinical nutrition for almost 20 years. Gray received his Bachelor of Arts with an emphasis on Nutrition and Natural Health from the Evergreen State College in Olympia, WA. He was an Adjunct Professor at the South Puget Sound Community College, where he originally developed and taught the Nutritional Therapist Training Program. During his career, he has taught numerous seminars on nutritional therapy to physicians and other healthcare practitioners worldwide.  Gray also serves on the Advisory Board of the Price Pottenger Nutritional Foundation (PPNF).  In 2001, he founded the Nutritional Therapy Association (NTA). NTA has certified more than a 1,600 Nutritional Therapist Practitioners (NTPs) throughout the United States.

Nutritional Therapy Association website: http://nutritionaltherapy.com/

Gray Grahams book Pottengers Prophecy (sample the first 20% free): http://pottengersprophecy.com/

Other sites of interest:

Price Pottenger Foundation website: http://ppnf.org/

Weston A Price Foundation website : http://www.westonaprice.org

Gray Grahams 10 Green Gene Food Guidelines (excerpted with permission from Pottengers Prophecy and not in the free section)- see show notes at:

“Here are the ten elements of the Green-Gene Guidelines, the essential principles for activating the food-gene-health link we’ve discussed throughout this book.

  • Eat fresh whole food in its natural state as often as possible.
  • Eat a wide variety of foods.
  • Select organic, grass-fed, free-range, local and sustainable foods whenever possible.
  • Consume high-quality food with the proportion of protein, carbohydrates, and fats our genes adapted to over the millennia. (see table)
  • Choose ONLY minimally processed oils and fats that have retained their naturally occurring proportion of nutrients.
  • Choose plant and animal foods that have been grown or raised on sustainable and nutrient-rich soil.
  • Choose wild-caught fish from the least polluted waters.
  • Select, store, and prepare food in ways that preserve its nutrients.
  • Drink clean water.
  • Give regard to every aspect of the meal.

Each time you eat or participate in any food-related activity, remember that all ten guidelines count and that optimal nourishment includes both the familiar nutrients in food as well as the organic, grass-fed, free-range, and “enlightened eating” nutrients missing from the food charts. We created the elements of the Green-Gene Guidelines to make it easy for you to practice them daily. For only by actually doing them each day will you be empowered to nourish your genes in the ways they are meant to be nourished.

Also, be patient with yourself: making such sweeping changes in what you eat is a process. In other words, changing your relationship to food isn’t likely to happen overnight: success takes ongoing nurturing, care, and regard…for yourself. To enhance your odds for success and food-gene-health self-care , the next chapter, “Taking Action: If Not Now, When?” gives you still more practical strategies to integrate the elements of the Green-Gene Food Guidelines into your everyday life.

Green-Gene Food Tips

Cook Smart. Our hunter-gatherer ancestors didn’t cook foods at high temperatures; rather, food was typically baked or consumed raw. This means that our genes-and health-pay a price when we eat foods that are either overcooked or cooked at high heat levels. For instance, overcooking vegetables reduces their nutrient content, while high temperatures change the chemical structure of proteins, fats, and even carbohydrates. For instance, overcook food such as pasta-even whole grain pasta- and you’ll increase its sugar content, and, in turn, its rank in the glycemic index. To preserve the nutrient balance of cooked foods avoid overcooking or cooking at a high temperature. Some suggestions: consider poaching eggs or serving them sunny-side up instead of scrambling them in hot oil, and steam or saute vegetables over a low flame. The most healthful step you can take toward cooking smart is this: don’t heat cooking oil so much that it smokes.

Get Fresh. If you find that you don’t eat all the vegetables and fruits you purchase within three or four days; that you forget about them; or they age and spoil in the refrigerator bin, consider shopping for fresh fruits and vegetables twise weekly, and purchase smaller amounts.

Figure in ferments. What do sourdough bread, sauerkraut, yogurt, and cheese have in common? They’re all fermented, made by the ancient precess of fermentation, which occurs when lactic acid bacteria convert starch and sugar into lactic acid and alcohol and in the process make milk, grains, and fiber more digestible. Supplementing your daily diet with fresh fermented food which contain living microbes, provides a plethora of health benefits- mostly through the probiotics they produce that protect the gut from harmful pathogens, and increases in absorption of nutrients.

Get personal. Residing within your genes are the dietary requirements and food tolerances that fit you best, personally. In other words, the foods on which you’re likely to thrive are based on the genetics you inherited from your ancient ancestors and the epigenetics that were passed on from more recent relatives (such as your great-grandparents, grandparents, and your parents) when you were conceived. Because of this, hust as a pair of shoes fit each person differently, there isn’t a single diet that’s a right fit for everyone. To create your ideal diet, ask yourself:

  • What foods were available to your ancestors?
  • Do you have health concerns to consider, such as lactose intolerance or gluten sensitivity?
  • What’s your activity level? (If you’re quite sedentary, for instance, you might want to cut back on carbohydrate and calorie-dense foods, especially hightl processed and sweetened cookies, cakes, ice cream, and so on.)
  • Do you have any ethical or health beleifs about food that influence your food choices?
  • And of course, ask yourself which foods make you feel best? Once you identify them, adjust your food choices accordingly

Consider raw dairy. Clean raw milk from grass-fed, pastured cows, and goats has been swathed in controversy for more than a decade. Is it healthy and safe? Lately, the debate has moved from fringe to mainstream as more and more consumers are letting fovernment, industry, and politicians know they want the freedom to choose between health-giving dairy of their choice and processed, pasteurized mil, Indeed, raw milk is becoming so popular that “buying clubs” have been popping up in America. If milk and dairy are typically part of your diet- and you’re not lactose intolerant or allergic-consider raw dairy as an alternative.”

{ 1 comment… read it below or add one }

Aaron Guyett January 27, 2015 at 11:26 pm

Incredible podcast Manny!! Thank you for sharing the intellect and experience of Gray Graham!!


Leave a Comment