Fight Modern Health Problems by Eating Like a Caveman

Yes, a caveman. Have you ever seen a picture of an overweight caveman? Me neither.

Now, it's true that cavemen didn't live as long as we do today, but that was not due to their diet. It was usually due to injury, non-food related health problems or some bigger, stronger animal getting the best of him.

The point is that cavemen ate very naturally because preservatives, high fructose corn syrup and hydrogenated oils were not invented yet. Highly processes carbohydrates like white flour and refined sugar did not exist either.

These "forms" of food have been developed by man with just one goal in mind...to make food taste better so you will buy more of it.

Going back to the caveman diet, all they could eat was fruit from trees, vegetables from the ground and meat in it's purest form. This sounds a lot like what stores are labeling "organic" today.

Your next thought may be that cavemen were never exposed to the flavors we have today. So going back to exactly how they ate may be pretty bland tasting making it difficult to eat like that for very long.

Well that's where a cookbook using mostly ingredients available to cavemen millions of years ago plus some added flavoring (natural too, of course) to make us coming back for more. This cookbook has over 370 recipes in it. Plus, get access to the original two cookbooks that came before it for free!.

Make Your Favorite Restaurant Dishes at Home!

The average family spends about $400 per month on eating out at restaurants.

$400 a month!

Cut that bill and spend more time at home with your family by making those same recipes in your own kitchen.

The next time you are out eating at a one of your favorite restaurants or falling in love with a dish you are trying for the first time, try to figure out how they made it.

Too difficult you say?

You can break down a food dish into 3 basic groups:
1. Ingredients you can see
2. How it is prepared
3. Ingredients you can't see, but you taste them

The first one is pretty easy. Take inventory of every food that you see on the plate. Noodles, chicken, shrimp, mushrooms, whatever. The name of the dish can usually help out this group since it usually mentions the main ingredients.

The second group is probably the second easiest to figure out. If you are unsure (sauteed or pan fried for example), ask the waiter. If they don't know, ask them to ask the chef. They are not revealing the whole recipe of the dish, so they should not mind telling you just the cooking method.

The third one is the most difficult group. Training your palette to recognize flavors take time and practice. Make some dishes at home using the exact recipe and really concentrate while you eat. Try to taste the half teaspoon of thyme. Remember how strong or weak the taste is that equates to a half teaspoon.

Does this all seem a little too time consuming and prone to error? You can cheat a little and find your favorite restaurant recipes all put together in one cookbook. Get a bonus second cookbook FREE!