While we’re certainly known to have a rub every now and then with the USDA (okay, authority in general) it would be hard to argue with the recently passed Healthy, Hunger-Free Kids Act. Ditto for the USDA’s new proposed standards for school lunch which are based on the recommendations of the Institute of Medicine (IOM). While in general, we’d rather see folks surrender to the time-honored lessons of nature and two fingers or so of common sense, we support the idea of putting emphasis on a greater diversity of veggies and whole grains.

But the sanity train derailed this week when Congress chose to undo these mostly sound nutritional recommendations in favor of some light thinking and heavy influence. First the potato lobby, err, Congress has decided to put french fries back on the menu via a nutritional “reclassification.” Then our esteemed members of the legislative branch decided to classify pizza as a vegetable in school lunches, arguing that two tablespoons of tomato paste justifies the definition. And just in time—those jokes about ketchup getting the veggie nod under Ronnie were getting ripe.

Congress also got pizza back on the plate by thin-slicing the definition of whole grains (talk about playing with your food) and undercutting USDA standards proposing that it would take at least a half-cup of tomato paste to be considered a vegetable, replacing it with the aforementioned two tablespoons. Then again, once you have to start “defining” vegetables, it’s all Charlie Sheensville.

You’d need at least four slices to get to a half-cup, but that’d blow the calorie guidelines. Okay, those were just dumb to begin with, and wait, before you try to spit out that little present you just threw up in your mouth, don’t forget that this is for a government-funded school lunch program.

As you might guess, more than a few people got their knickers in a knot, like the retired military Generals of Mission: Readiness. The old brass got together because they are concerned about childhood obesity and how it will impact America’s battle readiness. Amy Dawson Taggart, the organization’s director, called the actions of Congress “a national disgrace.”

No surprise, the White House and Secretary of Agriculture Tom Vilsack are spitting mad, saying through their spokesperson, “While it’s unfortunate that some members of Congress continue to put special interests ahead of the health of America’s children, USDA remains committed to practical, science-based standards for school meals.” Take that, Congress.

Naked sees this as another sorry symptom of a society, both complicit and turned upside down by a tsunami of blather—ranging from science to policy to hucksterism to corporate irresponsibility—that has effectively removed us from the lessons of nature and biology, replacing a hard-wired nutritional blueprint with a diet our bodies no longer recognize as food. The good news is that, despite all of this, we’ve remained painfully close to a solution. Even better, sometimes it can taste like pizza (just not the other kind).

We fully get the irony of a pizza company condemning the tacit support of consumption of said pizza (all boats and obesity levels rise?) but no friendo, not like this and not the kind of pizza made from a single, highly processed grain, loaded with sugar or high fructose corn syrup and other freaky chemicals. If we’re going to make a dent in the universe it will be because, together, we regained consciousness and paused long enough to hear the wisdom of the ancients and share an honest pizza.

You may argue that the government shouldn’t be telling schools what to serve, and you may be right. We’d love to hear your opinion on our Facebook page, Twitter feed or for the painfully shy, email us at info@nakedpizza.biz; let’s engage.

The hygiene hypothesis suggests that the increase in autoimmune diseases during the past few decades is at least partially attributable to the lack of exposure to microorganisms that once covered our food and us. As nature’s blanket, the microorganisms associated with the dirt that once covered every aspect of our pre-industrial day guaranteed a time-honored co-evolutionary process that established “normal” background levels of immunoregulation and kept our bodies from overreacting to foreign bodies. A growing body of research suggests that by re-introducing some of the “old friends” from the mud and water of our natural world would blunt the aggressive immune responses that result in such chronic diseases as type 1-diabetes, IBD, multiple sclerosis and a host of allergic disorders.

While comforting to the germaphobe public, the little-too-shiny produce and triple washed and bagged leafy greens in our local grocery isle may in fact be causing more harm than good – depending on your point of view. On the one hand, food-borne pathogens are a concern. But there is no disputing that we have the safest food supply in world. The more relevant issue with food-borne illness may not be sloppy farmers or poor early detection systems, but our own body’s diminished ability to fend off pathogens due to our westernized diet. The flipside, of course, is the near removal of nature’s blanket of soil and immune boosting microorganisms from the food supply.

As humans evolve, so too have our diseases. There is little doubt that many of the diseases of our modern lifestyle are imbalances with the microbial world. Maybe it’s time we talked more about human ecology when we speak of the broader environment and ecological concerns of our day. As the leading cause of morbidity among women and the second leading cause of chronic illness in the U.S., autoimmune disease affects some 50 million people at an annual cost that exceeds $100 billion.

As we move deeper into a “post-modern” era of squeaky-clean food, overuse of antibiotics, sterile delivery rooms, and hand sanitizer at every turn, maybe it’s time we hugged our local Farmer’s Market a little tighter. They may represent our only connection with some “old friends” we cannot afford to ignore.

Jeff Leach, co-founder of Naked Pizza and father of two.

*Please click here for a list of 452 articles discussing the Hygiene Hypothesis (PubMed).

Billed as no ordinary weeklong survival course, Cody’s Desert Drifter is designed to “strip you of everything you thought you needed in the wilderness.” And in my case, that also meant missing the fine print on the course paperwork I filled out to join this wandering band that would have allowed me a small bag of GORP (granola, oats, raisins, and peanuts) to tide me over as we chased crickets and rabbits for food in northern Arizona. Hunger set in early for me.

As hungry as I was in those first days of calorie burning hikes in extreme temperatures and rough terrain, and an all night march in near freezing temps (shivering burns a large amount of calories), I was faintly comforted by the knowledge that the progressive effects of heat and hypothermia were more likely to kill me than my hunger pangs. With no blankets and a strict “no fire” rule in those first few days, I was left to snippets of communal body heat when we kind of slept and what nourishment I could forage from a landscape that moved quickly under our feet. We were a tribe of nine, drifting now, and the do more with less mantra of the Aboriginal Living Skills School, founded by our barefooted leader, began to sink in.

After 48 hours of one extreme survival scenario after another and no sleep, I really began appreciating fine print as my body sucked energy stored from my adipose tissue (aka body fat) and began sipping my strategic energy reserves of glycogen from my liver. My system was struggling to feed my brain and its ability to execute the simplest of cognitive tasks – like putting one foot in front of the other, and completing Cody’s primitive skills modules, which also required the dual survival skill of channeling my ancestors with one side of my starved brain and calling up my genetically coded ability to complete fine motor skills with the other. Just another day in the life of our ancient genome, but a rude awakening to a system accustomed to quick energy inputs from a modern nutritional landscape dotted with Chipotle’s and 24-hour Circle K’s.

The course was designed to beat you down, and beat you down it did. But the one thing that helped me through those first few days – and the remainder of the weeklong survival course for that matter – was my understanding of the ancient bioreactor deep in my gut. Nearly five feet in length, the human colon and its trillions of resident bacteria have the ability to generate calories from almost any plant matter no matter how nutrient-poor that matter may be.

Like the fermentation that takes place in the various stomach chambers of cows, goats etc., the gut bacteria breaks down undigested plant material through various processes and produce byproducts such as short chain fatty acids, which are then absorbed into the body and utilized by the muscles and organs as energy. Depending on the type of undigested plant material (e.g., resistant starch, cellulose, hemicelluloses, inulin, pectins [aka dietary fiber]), the gut bacteria can convert 1 gram of plant matter into as much as 1 to 1.5 calories. Not bad when you consider the straight-up digestible carbohydrates available, say, in a slice of bread, converts as 1 gram ingested to 4 calories. In other words, bacteria are the reason horses, cows, deer and similar critters can extract enough calories from blades of grass.

So throughout those first few days I literally grazed as we whisked along, grabbing handfuls of green grass, wild flowers, not so tasty berries, and anything that I could choke down. These handfuls of green matter were broken down by my commensal bacteria and turned into calories. Though it was difficult to calculate, I probably generated 300-400 much-needed calories a day from my new trail diet (but likely burned 6-10,000 calories a day). In order to generate even a modest 1,500 to 2,000 calories from the trail diet, I would have had to literally chew all day, and probably locate more energy dense plants (e.g., root foods) that also contained some straight up carbohydrates and starches. We did eventually eat our way into some nutritious stands of cattails – once Cody allowed us the comfort of fire days into the Desert Drifting to cook them.As with other plant eaters, our early ancestors relied on gut bioreactors to extract calories from otherwise undigested foods. While our colons make up a smaller percentage of our overall gut system today, our ancestors relied on the colonic bioreactor to generate calories from twigs, leaves, flowering plant parts and so on – similar to our tree swinging cousins. But as the quality of our diet improved – through technology and ultimately the advent of fire – the requirement of our bioreactor decreased and therefore its overall size. Even though our colons and their bioreactor function remain a significant part of our gut systems, our modern diet hardly delivers the fermentation products down the pipe as it once did – as I experienced during my week of foraging across the landscape. And there-in lies possibly the biggest unappreciated health crisis facing our modern society today.

With a reduction in the consumption of undigested plant parts – to say nothing of the reduction in diversity of plants – we have literally stopped using the calorie-generating bioreactors handed down to us by our ancestors, and in the process created an imbalance in our microbiota that evolved within our gut ecosystem. By not receiving a steady supply and diversity of plant parts (again, fiber), the bacteria living in our guts cannot do their evolutionary job and fight off invading pathogens by increasing acidity, and therefore compete for nutrients and niches in order to flourish along the colonic wall.

The existence of residential microbiota is ancient, providing evidence of the co-evolution of bacteria and animals. In the case of humans, we are endowed with a “specific” set of bacteria at birth and our life history pushes and pulls that balance on a daily basis. Though there is poorly defined variation among human populations, there exists a genome-specific set of players that are significantly influenced by diet.

Rapid changes in diet in our post-modern era are predictably producing different diseases. In short, changes in human ecology equals changes in our microbiota. Add to this the astonishing increases in Caesarean sections that limit perinatal transfer of maternal microflora, which is further confounded by the replacement of mother’s milks with formula – which creates an imbalance in natural, indigenous flora.

Advances in molecular and genomic techniques confirm the role of infection in an increasing number of acute and chronic diseases, made more likely by diet and lifestyle-induced imbalance. Disease was heavy on my mind as I drug my weakened body from one cattle tank to another to scoop stagnant, muddied and often dead animal-laden water. But unlike my GORP-eating fine-print-reading colleagues, my steady but limited diet of grass blades and flowers meant my microbiota was bolstered for anything that may have slipped past the iodine drops.

While the biggest threat I faced was diarrhea from bad water, I wouldn’t have experienced the impact for a day – or even longer – as I wouldn’t have experienced any symptoms at the time of consumption. In fact, the connection between “dirty” water and diarrhea was not made until the 1800s. This same delay from infection to symptom is what delayed acceptance of infectious causation of other vector-borne diseases such as malaria – transmitted by mosquitoes.

But what if many of the chronic diseases plaguing us today, like heart disease, breast cancer, colon cancer, diabetes and Alzheimer’s, all in fact could be ascribed to infectious causation? What if these terrible diseases had a more acute phase, would we then recognize them as the result of infection? Is the lag time between infection and manifestation that characterizes a particular chronic disease shifting our medical attention away from the obvious? I think medical professionals who ignore infectious causation of many of the big chronic killers today will look as myopic to medical historians in 20-30 years from now as the researchers who dismissed infectious causation for pneumonia, chicken pox, and diarrhea did not that long ago.

As we rounded out our desert drifter week we did finally get to enjoy some freshly gathered crawfish from the Verde River along with some crispy grasshoppers roasted on a stick. This was made all the more enjoyable by the fact that I, and everything I ate, was covered in dirt teaming with natural microorganisms that my ancestors had long ago forged a symbiotic relationship with. Dirt is good. Cody, you the man. I never felt so alive. Peace.

In this video, you can see the difference between a Naked Pizza dough ball and a traditional highly processed dough ball found at most pizza stores.

Naked Pizza dough is made with 10 different seeds and grains, heat resistant probiotics, agave prebiotics and no added sugar. You can see and taste the difference.

On top of our dough, we add an all natural sauce made with tomatoes and spices. We also use natural partially skim mozzarella that melts in your mouth.

In this video, Jeff Leach talks about what he’d consider the healthiest item in the produce section vs. public patterns of consumption.

Thanks to Robért Fresh Market for letting us film at their Carrolton/Claiborne location!

A trip to the salad bar helps fulfill a desire to eat healthier and contributes to a healthier lifestyle. To really benefit from a salad, following some simple advice can make all the difference.

In this video, Jeff visits a New Orleans grocery store(Thanks, Robért Fresh Market!) to show how to build a perfect salad.

In this video, Jeff talks about how we fill our shopping baskets. Today’s baskets look much different than those of our ancestors.

Thanks to Robért Fresh Market for letting us film in their awesome grocery store!

In this video, Jeff Leach talks about how people used to intake a significant portion of healthy bacteria by consuming soil and dust.

Repeat after me: modern human beings are genetically adapted to the environment in which our ancestors survived and which conditioned our genetic makeup. Translation: the ancient genomes we carry with us today make us ill equipped to deal with the rapid changes in technology and culture that has shaped – and continues to shape – our modern nutritional landscape. When this happens, discordance occurs and we get sick. Sometimes it manifests acutely, such as in the case of diarrhea, but more often than not chronically, as with the case of autoimmune diseases, some cancers, heart disease, diabetes, and so on.

As the rallying cry it’s your lifestyle stupid puts points on the board with the American public, diet is finally assuming its dominant role over other variables such as ethnicity, climate and geography in shaping when and why we get sick. What we eat, and what we eat eats, does matter after all. It matters because we are mammals – just like the other ones – just a little better dressed. But no less dependant on an ancient genome that got us here. And Ya gotta dance with the one that brung ya, as they say.

Every so often the scientific community publishes a well-designed study that so elegantly captures this discordance dance between our ancient genome and the modern food supply that we nibble on, that it should be mandatory reading for anyone who can, well, read.

Writing in a recent issue of the Proceedings of the National Academy of Sciences, Italian researchers studied 15 or so healthy children from a rural village in the African country of Burkina Faso, and the same number of children from an urban area of Florence, Italy. In short, the researchers wanted to know if the bacteria in the stools from these children varied between Africa and Italy and what role diet may play in any differences. And what they found has far reaching implications for global health.

Though we do not completely understand how the foods we eat impact the microbial ecology of the human gut, we do know that the diverse complexity of the trillions of microbes in our guts do protect us against invading pathogens, modulate the development of our gastrointestinal system and educate the immune system.

Collectively known as our microbiome, the bacteria in our guts are considered an “essential” organ – i.e., life would be impossible without them and we get sick when 1) diversity goes down and 2) certain genus and species of bacteria dominate the ecological wonderland that is the human gut.

Ranging in age one to six, researchers found by looking at the bacteria in the stool samples of children from the rural village of Burkina Faso in Africa had fewer of the bacteria that cause common tummy aches and diarrhea, such as Shigella and Escherichia, the E. coli bug, than did the kids from Italy. This finding is particularly surprising as the African children often drank water polluted with such bacteria in their rural village. While the African children ate a diet consisting mainly of cereals (millet grain, sorghum), pulses (e.g., black-eyed peas) and vegetables grown, gathered and harvested locally, their Italian counterparts consumed much higher amounts of meat, fat, highly processed carbohydrates and sugar. Said differently, even though the African children lived a lifestyle more like our ancient ancestors following the agriculture revolution over 10,000 years ago, they carried with them a much healthier balance of good bacteria compared to children living in an environment typical of the developed world.

When the researchers looked at the overall diversity of bacteria between the two groups, they found much greater diversity of bacterial species in the African children. This is important, as a reduction in microbial “richness” is one of the undesirable effects of globalization and eating of high processed, generic and uncontaminated foods. By contaminated, I mean the African children are exposed to a large variety of environmental microbes throughout their day – from the way they play (outside) to how foods are collected, prepared and consumed. In the developed world, our produce is often triple-washed and bagged for “cleanliness” where in the undeveloped world it’s often pulled from the ground and consumed – attached microbial-rich soil and all.

Interestingly, the African children also carried with them the genus Prevotella and Xylanibacter, which contain a special set of genes that are particularly good at fermenting dietary fiber. The researchers were astonished to find these bacteria missing from the European children. The bacteria, which essentially live off the high fiber diet of the African children, produce more short-chain fatty acids, which have been proven to protect against gut inflammation. Increased production of short-chain fatty acid in the guts of the African children could also help prevent the establishment of some potentially pathogenic microbes causing diarrhea and other ailments, as seen by the fact that these pathogens were underrepresented in the African children than in the European children. By the way, the African kids’ diet contained nearly twice as much dietary fiber.

Perhaps one of the more interesting outcomes of the study came when the researchers compared the intestinal microbes amongst the youngest study members – aged 2 years or less. In Burkina Faso, children are breast-fed on average 2 years, compared to only 1 year for the Europeans. Even though bacterial diversity existed among the groups, as discussed above, the microbial diversity was much similar between the two groups, while breast milk was the dominant diet. Once weaned, diet seems to have played a bigger role than sanitation, ethnicity, hygiene, geography and climate.

It is now widely appreciated that humans did not evolve as a single species, but rather that humans and the microbiomes (gut bugs) associated with us have co-evolved making us a super organism. We are intertwined, we are one

as a “super-organism”, and our evolution as a species and the evolution of our associated microbiomes have always been intertwined. The vital role that our microbiome is playing in shaping our health and overall immune system is, thankfully, becoming widely appreciated. As the environmental differences between the African and European children eloquently demonstrate, diet plays a dominant role in protecting children from pathogens and potential gastrointestinal diseases.

The idea that natural selection has left us dependant on the symbiotic relationship between microbe is not only likely, but unavoidable. If we continue to deplete our microbiome by effectively starving it through a reduction in diversity and quantity of nutrients such as dietary fiber, society will pay a heavy price. The down-stream effects may be manifesting themselves is some terrifying places ranging from the microbial role in heart disease, some cancers, insulin resistance and even autism.

The depletion of our microbial diversity via our modern diet and lifestyle does not suppose a single cause for modern disease. Indeed, evidence is incontrovertible that many diseases are connected with genetic and other factors, as well as environmental “triggers”, which initiate pathogenisis. The reduction in microbiome diversity does, however, suggest that changes in the microbiome may be responsible for the epidemic nature (ie., increase incidence) of the disease. Failure to distinguish the difference is far reaching.

It’s important to continue to remind ourselves that our immune system and nutritional needs did not evolve in isolation from our microbiome. Though it’s difficult to sort out the potential downside to our reduced diversity in gut bugs, it’s surprisingly simple to restore the balance of nature and nutrients for those of us suffering from any depletion. The idea of intentionally introducing microorganisms into the human body may seem, at first glance, repulsive. But this is already being done on a daily basis via probiotics (live microorganisms) in a dizzying array of products such as yogurts, breads, cheeses – and even pizza! Further strategies should include a diverse diet of nutrients that also deliver a quantity of dietary fiber to our waiting microbiome.

We cannot escape the biology imposed by our evolution. We ate our way into this problem, we can eat our way out. livNAKED friends and think before you bite – a lot of organisms are counting on it.

The average American consumes about 15 grams a day of dietary fiber, which is approximately half of what the government and nutrition experts recommend. The reasons for the shortfall are many but most point to the obvious: as a society we have all but removed whole plants from our diet and thus dietary fiber in the process. The solution: eat more plants and by default the fiber in your diet will increase as well. Sounds simple enough.

While we could fill page after page on this blog about why Americans eat fewer and fewer plants, very little has been mentioned about the reduced fiber content of the plants that dominate the American food supply over those that punctuated the nutritional landscape upon which our current genome and dietary needs were selected.

Below is an interesting glimpse into what may be a significant contributor to our chronic low intake of dietary fiber. The graph presents the grams of fiber per 100 grams (approx 3 ounces: dry weight) of the dominant vegetables and fruits eaten by Americans, modern day Australian Aborigines, Hadza Foragers of Tanzania, and prehistoric hunter-gatherers of the Lower Pecos region of west Texas and Northern Mexico. In other words, if you take the top 20 plants eaten by Americans (see list below), the fiber in 100 grams of edible material accounts for 10.7% by weight. As you see from the lists below, Americans consume a limited diversity of plants (note the are >300,000 edible plants in the world). By contrast, Australian Aborigines consume 100’s of different species of plant in a given year. Strikingly, the fiber content of the top consumed plants among aborigines is nearly twice as high (20.95%) as those consumed by Americans. This number is even higher among popular plants consumed among modern-day foragers in Tanzania, and almost equally as high from archaeological evidence from prehistoric populations in the Lower Pecos region of west Texas and northern Mexico.

Though we are all trying to consume more fiber, our most popular plants offer very little natural fiber making it more difficult to achieve optimal intake to maintain good health and well-being. If government programs and nutritional advice supported the consumption of plants with higher fiber content — such as legumes and beans, for example — we might reach more optimal intakes. We’re just sayin. LivNAKED friendos.

Top 10 Veggies Eaten by Americans: Potatoes, Tomatoes, Head lettuce, Romaine & leaf lettuce, Onions, Carrots, Cabbage, Sweet corn, Celery, Snap beans (Note these 10 account for 82% of all vegetables eaten in America. Note USDA data used for this article classifies tomato as a veggie even though it’s a fruit)

Top Fruits Eaten by Americans: Apples, Bananas, Grapes, Strawberries, Oranges, Watermelon, Pears, Peaches, Cantaloup, Pineapple (*Note these 10 fruits account for 60% of all fruits eaten in America) .