AT THE back of a Wagga property a couple are busily preparing healthy, fresh, fast food options.
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Chris Ward eats paleo – an at times controversial diet that encourages basic “caveman” style eating.
He and Fran Lamotte are attempting to encourage busy Wagga people to opt for their fresh, paleo meals, rather than fatty takeaway options.
Mr Ward was “disgusted” to learn that the Riverina was labelled the state’s “fattest region” in a recent study by the Heart Foundation.
“Paleo is based on the hunter gatherer notion of food, before the agricultural age begun,” Mr Ward said.
“It eliminates grains, dairy to an extent, and additives and preservatives.”
Ms Lamotte and Mr Ward have been operating Urban Paleo for 18 months.
When The Daily Advertiser visited, Ms Lamotte had just finished ladelling fresh ingredients into meal sized containers. The smell of freshly cooked vegetables permeated throughout.
Labelled by some experts as extreme, all grains are eliminated by dedicated paleo followers.
Mr Ward eats “about 80 per cent paleo”.
“I don’t feel restricted, I can enjoy nuts and seeds and all natural food that hasn’t been refined .”
Nutritionist and endorser of urban paleo, Rebecca McPhee, said Urban Paleo provided time poor people with the right mix of protein.
“Nutritionally balanced with the right mix of protein, carbs and fat, I would recommend Urban Paleo meals to anyone who is looking to lose body fat, improve lean muscle or even present and manage lifestyle conditions such as Diabetes and heart disease.”
Wagga woman Dana O’Brien who lost 158 kilograms, attributed her dramatic body transformation to surgery, dedicated exercise and a paleo diet.
Ingrained Nutrition dietitian, Peta Adams, who did not necessarily endorse paleo,said it was striking that the Heart Foundation report revealed most people did not do the recommended amount of exercise a day.
She said more recreational paths should be developed, to encourage people to integrate exercise into their everyday lives, and advocated a balanced diet.
“People should eat more vegetables and have a meat free meal once a week, with lentils or a legume the focus.”
