By Matthew McCarry, Stacy Toth

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Our oldest, Cole, had asthma and ADHD symptoms. Matt had serious seasonal and pet allergies, depression, and ADHD. Stacy had an immune issue that elevated her white blood cell count. She suffered from depression, fatigue, and joint pain as well. We even had sleep disorders, high blood pressure, high cholesterol, and chronic heartburn. On top of everything else, the entire family was obese. After the birth of our third son, we decided to make drastic changes. Instead of continuing down the destructive processed food path, we chose another: the Paleo lifestyle.

Pig breeds are generally divided between those with longer torsos and greater muscle, which are bred for their meat (especially bacon), and those with a thicker fat layer, bred for their lard. The most common American breeds are the American Yorkshire (the pink ones you see in children’s books), the whiter Landrace, the saddleback Hampshire, and the brownish-red Duroc. You'll also find hybrids. It is quite common to breed a red male, bred for its meat quality, with a pink female, bred for its mothering instincts.

William Davis). This grain, although credited with saving entire countries from starvation and the scientist that developed it earned a Nobel Prize, has also correlated strongly with an increase in gluten intolerance and celiac disease. Add to that the increase in processed and refined foods—made more enticing with high-fructose corn syrup and phytoestrogenic soy—and you have our current health disaster. No one will argue that we have a crisis on our hands; the solution, we suggest, may be to get back to the food basics of previous generations.

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Beyond Bacon: Paleo Recipes That Respect the Whole Hog by Matthew McCarry, Stacy Toth
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