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To start, our health programs and what we coach is not specifically “paleo”, but if you start looking at the foods that damage our bodies and the foods that heal our bodies you’re going to land pretty close to the paleo diet.

Our goal is always helping you to take small steps towards a healthier lifestyle. It’s not about paleo or diets… it’s about you understanding the choices you are making and deciding what you eat. A few steps down the road to your healthier lifestyle you’ll find that what we work with looks very similar to the paleo diet, but it will be different for each person.

Personally, I believe we’re done with the era of “diets” and now simply want to know how we can live better and cleaner. Worth it Living is here to empower the exploration of that. Not just better information, but working together with individuals and companies all over the world to see better and cleaner products become more accessible.

So what is the Paleo Diet?

Here is an article I wrote about the Paleo diet from my very first health website, built in 2002. Yes, the Paleo diet was around 12 years ago, but then it was more commonly referred to as the “Paleolithic Diet” (well, at least in my circles).

My article from 2002, edited and with my comments in “[ ]”

Digging up the Paleolithic Diet

The Paleolithic Diet Basics – eat only what can be eaten through the use of your hands and simple tools.

Do Eat:
Meats and Fish, Fruits, Vegetables, Nuts, and Berries

Do Not Eat:
Grains, Beans, Potatoes, Dairy, Sugar.

Why the Paleolithic Diet is My Favorite Diet Plan [And still would be my favorite “diet” today]

Before I had even heard of the “Paleolithic Diet” I had already formed a similar diet of my own. In this diet I cut out all grains, all dairy products and all refined sugar. This was the result of lots of research in an effort to rid myself of my own villains; asthma and allergies. And it worked! But why?

I’ll start with the worst of the bad guys; wheat, oats, barley and rye. All of these grains in the way we eat them have very little nutritional value, and are classified as food after a few B-vitamins are added to it. The real problem is the protein in these grains called gluten.

Gluten causes a toxic reaction in a large portion of the population, we don’t know how many, but studies point to somewhere between 1-30%. Gluten causes a reaction in which the villi (little hairs along the small intestine which are vital for absorbing nutrition) are destroyed with leaky gut syndrome following soon after. [Newer studies show that up to 80% have a genetic predisposition and it’s not just gluten, but a multitude of wheat proteins and even carbohydrates that can cause problems in those with the genetic predisposition.]

So what’s so bad about gluten toxicity?

Other than decreasing nutrition absorption, whole proteins begin to leak into the body. When this happens your liver and immune system have to work overtime to attack and neutralize all of these foreign proteins. To add to this, the body sees these foreign proteins as a threat and builds antibodies to attack these proteins. The problem is that some of these proteins in a partially broken down form have structures that are identical to proteins that make up your body. When these antibodies find their way to these similar structures in the body they attack them. This is thought to be a cause of many autoimmune disorders, such as arthritis and asthma. The asthma part I can talk about from my own experiences.

I lived with an inhaler by my side until the age of 18 when I finally made the decision to get serious about my health. I cut out all grains and within a few months I didn’t even need to use my inhaler when I went to the gym. My asthma was the primary thing disappeared when I cut out the grains, but that wasn’t all. It was amazing to see how quickly my acne cleared up. I used to wash my face twice a day and had tried every cream, but I still had terrible acne. Now it just stays clear. The gluten was causing my body to be under stress and creating an inflammatory reaction that put a load on my whole body, so it’s not so amazing that cutting out the grains made such a big difference.

So there you have it, my case against grains.

On to dairy. Dairy products have both proteins (casein) and sugars (lactose) that are hard to break down and place stress on the body. If you are going to drink milk then get it from grass fed cows as it will have fewer inflammatory fats and more beneficial fats like CLA.

Gluten really seem to be the biggest culprit of disease from food [now I would say sugar, but gluten is right up there], and yet it’s in nearly every supermarket food. It’s not hard to figure out why, the grains simply make more money, they cost less to produce and can be stored for a longer period of time.

The “Paleolithic Diet” is a healthy way to eat that removes grains (gluten), milk and other foods that cause stress on the body. I’d highly recommend that you read up on the Paleolithic diet until you really believe in it, or don’t. Then you’ll be able to make your own decision and stick to it. The best book I’ve read on the subject is Neanderthin by Ray Audett [still a great book, some of the information is outdated now]. He presents the case very well, it’s a quick and easy to read book, and he backs it up with lots of good research.

There you have it, my article from 2002 and I still agree with myself ;).

That article really is still relevant for today because it focuses first on why we eat a certain way and then what that way of eating is. That’s where I come from and that is basically how I still eat.

Ben Kamp is an on-demand CTO (Chief Technology Officer), digital advisor, executive coach, and one of the co-founders of Worth it Living. His core focus is the intersection of technology, business, and people. Empowering individuals to find and live their dreams.

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How to Talk to Your Kids About Sugar

“Aunt Emelie, why is sugar bad for me?”



Kids Sugar

I teach courses about sugar, but when my five-year-old niece asked me, “Aunt Emelie, why is sugar bad for me?”, I realized that I didn’t have a simple answer for her.

That question started me on a journey. I realized that if I, who regularly teach about sugar, couldn’t come up with a simple answer for my niece, how are parents supposed to explain it to their kids?

It’s so easy for us to say “you can’t have that; it has sugar in it.” But I think there’s a better way. I believe we can empower children with the simple knowledge they need to make better choices.

Start with “why.”

Understanding and owning my own “why” was so important when I quit sugar almost ten years ago. So I felt it was equally important for me to fully and honestly answer my niece’s “why.”

A few months and many hours later, that answer came as my first children’s book, The Sugar Story.

I wanted to make sure she knew that sugar wasn’t bad, but that we are using it in a bad way.

Through The Sugar Story, I start by helping her understand that sugar’s original purpose was to let her body know that fruits and vegetables make her healthy and strong.

But when sugar is taken out of fruits and vegetables and made into sweets, sugar continues to tell her body that this food is good for you, but it’s a lie. All the good is gone.

Give your child the tools

When we understand that sugar is being used in the wrong way, we can begin talking about the right way to use it.

Balancing our blood sugar is so important for us both physically and emotionally. This is even more important for children as their bodies are affected even more by sugar.

When eating fruit that contains more sugar, encourage your kids to eat it together with fat, protein, or after a meal. A banana with nut butter, an apple with cheese, or blueberries with coconut. This is a fun and easy way to help your child balance their blood sugar.

When you help your child regularly avoid high blood sugar spikes (and crashes!), it will help them better listen to their body and understand when they do eat too much sugar. Our bodies let us know when we eat too much sugar, but if we do it too often, we start missing the message.

Make it fun!

Our attitude towards fruits and vegetables says a lot to our children. Let’s be excited about fruits and vegetables!

One of the recipes at the end of The Sugar Story is a frozen banana cut in half on a Popsicle stick. My two-year-old nephew goes crazy over these, and it’s just a frozen banana.

Take a minute to think like a kid. Be amazed by the wide variety of fruits and vegetables we have today. Be mindful of all the colors, aromas, textures and flavors.

And enjoy a few recipes from the sugar story:

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5 Myths About Xylitol

Is xylitol really as sweet as sugar?



Xylitol Myths

1. Xylitol is Less Sweet Than Sugar

This myth stems from the fact that most sugar alcohols, also called polyols, are less sweet than sugar. Xyltiol is a sugar alcohol, just like erythritol, sorbitol, and maltitol. Xylitol actually has the same or even more sweetness, depending on the study or person you ask. We’ll get more into the details of that in myth #2.

2. Xylitol is as Sweet as Sugar

This is actually a half myth.

The main study that is used for this “fact” is based on the sweetness of xylitol fully dissolved in water. Xylitol is up to 1.5 times sweeter than sugar when not dissolved in water.

I usually recommend using about 75% of the amount of sugar specified in a recipe to get the same sweetness as with sugar.  This usually works out quite well for the consistency of recipes since xylitol absorbs more water than sugar. The exception on the consistency is for desserts that depend on sugar caramelizing, since xylitol doesn’t caramelize.

3. Xylitol Is Dangerous for Dogs

This is true, for dogs and ferrets, but still a half myth.

Dogs eat plums. It’s not good for the too, but the big danger there is them choking on the pit. Of the sugar in a plum, 10% of it is xylitol. So xylitol as an ingredient isn’t the actual problem.

The problem for dogs is pure xylitol without any sugar. Xylitol alone causes an insulin spike in dogs, which can put them into a diabetic comma and very tragically, in some cases, kill the dog.

4. Xylitol is an Artificial Sweetener.

That xylitol is an artificial sweetener is a total myth – just tell that to the plum who naturally contains 10% xylitol or your own body that uses xylitol as a side product of the Krebs Cycle. On the other hand, the xylitol you buy in the store is made in a factory, bulk produced like most of the supplement and vitamins we’re taking, but we’ll talk more about that in myth #5.

5. Xylitol Contains Nickel

We need to talk about this…

In the large-scale world of bulk ingredients xylitol is currently only being made in two ways. In the US and Europe from xylose in birch and beech trees or in China from xylose in corn husks. Both of these processes use nickel together with hydrogen to convert the “wood sugar” xylose into xylitol. The xylitol is then purified to remove the nickel, but traces could remain in the xylitol.

I always choose birch xylitol produced in Europe or the US, both because of the smaller environmental footprint, bus also because the levels of nickel are more tightly controlled. The maximum nickel allowed to be in the finished xylitol is 1mg/kg, which is 1/4th of the nickel in cashews or 1/27th the nickel in chocolate.

I would prefer a different way to mass produce xylitol and would be very willing to promote any company that is trying to do that. But I believe the health positives are stacked in xylitol’s favor.

The Bottom Line

The biggest threat against our health is the over consumption of sugar.

I agree with those that say we should not eat any sweeteners. No sugar, honey, syrups, stevia, erythritol, xylitol. That’s best.

I also realize that’s not an option for many people, and in that case xylitol is the best tasting sugar alternative, that also protects your teeth, and helps stabilize your blood sugar.


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Eat Less Sugar: Dare to Be Sugar Free

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The problem: Sugar overload. We are eating 40-80kg (88-176 lbs) of added sugar every year. That is 4-8 times more sugar than our bodies can handle!!

World Health Organization, American Heart Association and SugarScience recommend a cut to max 5% added sugar. What does that really mean? To get down to those numbers we will need to cut our sugar consumption in half, and then half, and for some, half again. This will bring us back to the 10 kg (22 lbs) added sugar that we ate 100 years ago and the 5% of caloric value recommended by World Health Organization.

What is sugar?

First we need to define what sugar is. What we really are eating too much of is glucose and fructose. Glucose is the main form of sugar that our body uses. Fructose needs to be turned into glucose by the liver. The white table sugar we normally think of as sugar is called sucrose, which is half fructose and half glucose. These simple sugars are being put into almost every product on the shelf, organic products included, and under a variety of names.

Glucose – The simple sugar that our body basically runs on. Our bodies can get glucose from what we eat, even vegetables and proteins. The problem with glucose is too much and too much at one time, so when it’s added to what we eat, it easily becomes too much.

Fructose – Found in varying amounts in fruit. This sugar needs to be converted in the liver to be used by the body. Too much overloads the liver and is toxic to the body. Again the problem is too much and too much at one time.

Sucrose (sugar) – this is standard white table sugar. It’s actually a combination of glucose and fructose. Both of the above are true for sucrose. Again the problem is too much and too much at one time. Our bodies do not need added sugar since sugar is already found naturally in both vegetables, berries and fruits.

Most common names of sugar:

  • sugar
  • glucose
  • fructose
  • sucrose
  • HFCS (high fructose corn syrup)
  • honey*
  • agave syrup*
  • coconut sugar or nectar*
  • dextrose
  • fruit sugar
  • maple syrup*
  • molasses*
  • yacon syrup*
  • maltodextrin (technically not a sugar, but is the fastest carbohydrate available and acts like sugar in the body)

* These are healthier alternatives to sugar, but they still are sugar (70-98% glucose/fructose). These are still a blend of glucose, sucrose and fructose. The problem with these “better” sugars is that we don’t just need healthier sugars, we need to make a dramatic change in decreasing the amount of sugar we are eating, which includes all of these.

Not only these, but some carbohydrates (fast carbs) act like sugar in the body. They create a blood sugar high, which then crashes, like after eating sugar. Fast carbs provide little or no nutrition, are a sugar stress on your body, and can make you more hungry. Focusing on eating more vegetables is a simple solution! Ever heard of cauliflower rice, black bean pasta, or zucchini lasagna? Learn more in the Balance36 Program.

Sugar & your immune system

Both our diet and stress level affect our immune system more than we know. Vitamin C is a powerful antioxidant that strengthens the immune system. Both sugar and stress prevent vitamin C absorption.

Vitamin C and glucose use the same pathway to come up into the cells but glucose is the stronger one and comes in first. As long as you eat a lot of sugar or fast carbs, it will be glucose that gets first priority and vitamin C gets to wait for its turn.

When you’re stressed, the stress hormone cortisol triggers more glucose to be released into the blood stream, which in turn makes it more difficult for the body to absorb vitamin C. If your body has a difficult time absorbing vitamin C, it will lead to a weakened immune system.

Sugar doesn’t kill and doesn’t diminish the white blood cells in the body, but sugar does makes them weaker and they can therefore not handle infections and virus in the same way as they should.

There are studies showing that sugar intake affects your immune system many hours, even days after consumption. Is it worth it? Is it worth those pieces of candy or that soda to get a higher risk of getting sick? And not just a higher risk of getting sick in the future. High sugar intake does increase the risk of a lot of modern disease, but sadly many people don’t want to think that far with their health. But we’re also talking today, every day, every week. Is it worth that sugar to have higher risk of getting sick right now?

What’s so positive is that there are so many good alternatives! For example, start using xylitol when you bake, and choose dark sugar free chocolate next time you’re craving chocolate, instead of normal dark chocolate that still contains around 30% added sugar, even if it’s being marketed as healthy.

Sugar and oxidative stress

Sugar increases the amount of oxidative stress on your body. Sugar causes stress in the body and stress causes sugar cravings. More on the connection between sugar and stress in step 3 of the Balance36 program.

What you will learn in the 1st step of the Balance36 program:

1. Why you want to make the change.

2. What change to make.
– Eat less sugar.
– Eat less fart carbohydrates.
– Switch to real natural sugar alternatives.

3. How to make the change.
– Be prepared.
– Make sugar free desserts.
– Prevent sugar cravings.
– Deal with sugar cravings.
– Eating out – what to think about.

Read More About our Programs

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