In a nutshell, the paleodiet is an

In a nutshell, the paleodiet is an attempt to approximate the caloric and nutritional intake that human beings evolved to eat, before we started to plant grain and legumes for their easy, abundant, but largely empty, calories. Or so the theory goes.


The modern menu includes grass-fed meats, fruits, cooked and raw vegetables, wild fish and unprocessed oils such as olive or avocado. Wheat, dairy and legumes, such as beans and peanuts, are not allowed because they are relatively recent additions to the human menu. Some versions forbid added salt. Most people limit or eliminate alcohol.

“It’s really popular, at least half the people at my gym are eating something like the caveman diet,” said Cassandra Kruger, a trainer at Momentum Fitness in Vancouver. “It’s in the same vein as the South Beach and Atkins diet in that they don’t include any refined carbohydrates, so no grains, no sugar, no flour and no processed foods.”

Some nutritionists warn that low-carb diets carry potential health hazards from kidney stones and low blood pressure to calcium deficiency and osteoporosis.

Ultralow carb diets induce ketosis, a state in which the body burns fat for energy. You will lose weight, but it is not without risk.

Warehouse manager Rahim Khan of Langley started on the paleodiet just before his 27th birthday. He weighed 250 pounds, heavy for his 5-foot-11 frame.

“Less than a year later I hit my optimal weight of 173 pounds,”said Khan, who lost weight even as he cut back on his workouts. “I used to be in the gym three or four days a week and sometimes for two hours, now it’s 30 minutes and I’m out.”

Khan, his wife Liz and their three children all follow the paleodiet at home. Exceptions have to be made when the kids visit their grandparents, Khan laughed.

“I was skeptical at first,” said Liz, who admits feeling sick and lethargic for the first two weeks after the change. “But I feel so much better now, I didn’t even know how lousy I felt before.”

The Khans eat grass-fed beef, pork and chicken, usually the fattiest cuts they can find. Wheat in all its forms has disappeared, along with soy and corn. Dairy is confined to butter and small amounts of aged cheese.

Fruits and vegetables make up the balance of the plate, which Rahim says he usually fills twice at supper time. When their personal workload gets heavy, the Khans will add a sweet potato with butter for extra energy.

“I like to just call it my lifestyle, it’s the most logical way to eat,” Rahim said. “What I do is based on the feedback my body gives. When I feel good I know I’m doing the right things.”

The cavemen diet is an attractive weight-management program, because it is naturally low in calories and you are generally encouraged to eat whenever you are hungry. But the paleolithic menu probably has the most traction with people who have gluten sensitivity or celiac disease.

“Just look at how many people are eliminating gluten from their diet,” Kruger said.

Indeed, gluten-free foods are among the fastest growing product classes at the grocery store. And theceliacscene.com lists dozens of restaurants across Metro Vancouver that offer gluten-free meals.

Chilliwack mom Lori Wedel made some paleolithic adjustments to her entire family’s diet to address her and her daughter Eva’s gluten sensitivity.

“When Eva was three or four we started noticing that she was having trouble with her digestion,” said Wedel, a community support worker.

Gluten sensitivity can cause symptoms including constipation, diarrhea and abdominal pain.

“We decided we needed to investigate what might be the problem and we started to do an elimination diet,” she recalled.

Eva showed no change when dairy was removed from the menu. “But when we got to gluten it was completely different and rapidly different,” she said. “Within a week we noticed big changes, some we didn’t expect.”

“We thought she was a typical four-year-old until we started changing her diet,” Wedel said. “She was a terror with concentration problems and aggression, but once we started removing gluten it changed altogether.”

Wedel’s own allergies to nuts and to seafood meant there were few processed foods in the house anyway, but even fewer when the family began to eliminate sugar, artificial colourings and gluten.

“The difference in Eva made it impossible to go back,” Wedel said. “We can’t eat another way.”

Rather than keeping abundant carbohydrates in their diet with gluten-free breads and pasta, the Wedels just eliminated bread and grain-based foods such as pasta. At $7 a loaf for gluten-free bread, it just didn’t make sense.

“We eat meat every day and a whack of vegetables, usually in a stir-fry,” she said. “We don’t follow the strict paleodiet, if we have sushi we eat the rice and sometimes we have quinoa.”

Even though the Wedels don’t consider themselves paleodieters, Eva likes to joke that she is a caveman child. Lori’s husband Will, an engineer with the

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In a nutshell, the paleodiet is an attempt to approximate the caloric and nutritional intake that human beings evolved to eat, before we started to plant grain and legumes for their easy, abundant, but largely empty, CAL. Or so the theory goes.The modern menu includes grass-fed meats, fruits, cooked and raw vegetables, wild fish and unprocessed oils such as olive or avocado. Wheat, dairy and legumes, such as beans and peanuts, are not allowed because they are relatively recent additions to the human menu. Some versions forbid added salt. Most people limit or eliminate alcohol."It's really cool, at least half the people at my gym are eating something like the caveman diet," said Cassandra Kruger, a trainer at Momentum Fitness in Vancouver. "It's in the same vein as the South Beach and Atkins diet in that they don't include any refined carbohydrates, so no grains, no sugar, no flour and no processed foods."Some nutritionists warn that low-carb diets carry potential health hazards from kidney stones and low blood pressure to calcium deficiency and osteoporosis.Ultralow carb diets induce ketosis, a state in which the body burns fat for energy. You will lose weight, but it is not without risk.Warehouse manager Rahim Khan of Langley started on the paleodiet just before his 27th birthday. He weighed 250 pounds, heavy for his 5-foot-11 frame."Less than a year later I hit my optimal weight of 173 pounds," said Khan, who lost weight even as he cut back on his workouts. "I used to be in the gym three or four days a week and sometimes for two hours, now it's 30 minutes and I'm out."Khan, his wife Liz and their three children all follow the paleodiet at home. Exceptions have to be made when the kids visit their grandparents, Khan laughed."I was skeptical at first," said Liz, who admits feeling sick and lethargic for the first two weeks after the change. "But I feel so much better now, I didn't even know how lousy I felt before."The Khans eat grass-fed beef, pork and chicken, usually the fattiest cuts they can find. Wheat in all its forms has disappeared, along with soy and corn. Dairy is confined to butter and small amounts of aged cheese.Fruits and vegetables make up the balance of the plate, which Rahim says he usually fills twice at supper time. When their personal workload gets heavy, the Khans will add a sweet potato with butter for extra energy."I like to just call it my lifestyle, it's the most logical way to eat," Rahim said. "What I do is based on the feedback my body gives. When I feel good I know I'm doing the right things. "The cavemen diet is an attractive weight-management program, because it is naturally low in calories and you are generally encouraged to eat whenever you are hungry. But the paleolithic menu probably has the most traction with people who have gluten sensitivity or celiac disease."Just look at how many people are eliminating gluten from their diet," Kruger said.Indeed, gluten-free foods are among the fastest growing product classes at the grocery store. And theceliacscene.com lists dozens of restaurants across Metro Vancouver that offer gluten-free meals.Chilliwack mom Lori Wedel made some adjustments to her entire family's paleolithic diet to address her and her daughter Eva's gluten sensitivity."When Eva was three or four, we started noticing that she was having trouble with her digestion," said Wedel, a community support worker.Gluten sensitivity can cause symptoms including constipation, diarrhea and abdominal pain."We decided we needed to investigate what might be the problem and we started to do an elimination diet," she recalled.Eva showed no change when dairy was removed from the menu. "But when we got to gluten it was completely different and rapidly different," she said. "Within a week we noticed big changes, some we didn't expect.""We thought she was a typical four-year-old until we started changing her diet," Wedel said. "She was a terror with concentration hand problems and aggression, but once we started removing gluten it changed altogether."Wedel's own allergies to nuts and to seafood meant there were few processed foods in the house anyway, but even fewer when the family began to eliminate sugar, artificial colourings and gluten.“The difference in Eva made it impossible to go back,” Wedel said. “We can’t eat another way.”Rather than keeping abundant carbohydrates in their diet with gluten-free breads and pasta, the Wedels just eliminated bread and grain-based foods such as pasta. At $7 a loaf for gluten-free bread, it just didn’t make sense.“We eat meat every day and a whack of vegetables, usually in a stir-fry,” she said. “We don’t follow the strict paleodiet, if we have sushi we eat the rice and sometimes we have quinoa.”Even though the Wedels don’t consider themselves paleodieters, Eva likes to joke that she is a caveman child. Lori’s husband Will, an engineer with the