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In a lecture to the CDC, food author Michael Pollan presented with new rules and concepts for healthy eating. In a country where rates of obesity, diabetes, and heart disease are skyrocketing, new ideas should definitely be given a closer look.
7 Rules for Eating
Pollan's rules are based around the idea of eating real food and to stay away from "artificial" food. Here's a summary:
Don't eat anything your great grandmother wouldn't recognize as food.
Don't eat anything with more than five ingredients, or ingredients you can't pronounce.
Stay out of the middle of the supermarket. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad.
Don't eat anything that won't eventually rot.
It is not just what you eat but how you eat. "Always leave the table a little hungry," Pollan says.
Families traditionally ate together, around a table, at regular meal times. It's a good tradition. Enjoy meals with the people you love. "Remember when eating between meals felt wrong?" Pollan asks.
Don't buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.
Eat foods, Not Nutrients
Pollan then goes on to discuss how we have gone wrong focusing on what nutri
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ents to eat instead of what foods to eat. Pollan identifies four myths behind this kind of thinking:
Myth #1: Food is a delivery vehicle for nutrients. There is more to food than this.
Myth #2: We need experts to tell us how to eat. People can decide for themselves what is good or bad to eat.
Myth #3: The whole point of eating is to maintain and promote bodily health. There are other reasons to eat food: pleasure, social community, identity, and ritual.
Myth #4: There are evil foods and good foods. There's always going to be a new "good" or "bad" food.
Following these relatively simple rules will definitely lead to a better diet and hence a better, healthier life.
For more information please contact a dietitian or visit www.webmd.com/food-recipes/news/20090323/7-rules-for-eating.
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