As promised, today’s post will be dedicated to eating healthy. It seems to me that no one really knows what this means. No carbs? Low fat? No fat? Organic? Non-GMO? Vegetarian? Vegan? …you get the picture. Thus, our first order of business is defining “healthy.” I’m a big believer in keeping things simple and “how they’ve always been.” French cooking fits with my mantra because it’s all about real ingredients, simple recipes, and the ritual of mealtime. I have enough to worry about without being neurotic about what I eat. Thus, I have two simple principles: everything in moderation and focus on real foods. I’ve read quite a few books and articles along the way that have eventually led me to these beliefs.
Check out an article and these blogs to find out why I don’t sweat my red meat, full fat dairy, and lots of butter consumption: A Lifelong Battle Against Trans-Fats, Mark’s Daily Apple, and Chris Kresser: Health for the 21st Century. Two follow-up points:
1. If you were following “conventional wisdom” and/or were alive in the 90s, you might think saturated fat is the enemy of all enemies, but look at the science! This drives me insane beyond belief. There is no proof that red meat consumption is linked to increase in heart disease. The results of the famous study that proliferated this idea were MADE UP!
2. Like I said before, I don’t follow the primal diet per se, but I do enjoy reading Mark’s Daily Apple when I’m trying to get a good hard look at the science behind health and food. This is where moderation comes into my thinking. I take ideas away from the blog, like working out to Look Good Naked and to be able to PLAY (ie being in shape to do fun sports). Same thing goes for Chris Kresser blog. So I didn’t drive myself up a wall worrying about mercury in fish, I listened to Kresser’s podcast on the matter.
For more eye-opening and informative reading and to see just how much information in the media is plain WRONG!, check out Gary Taubes’s Why We Get Fat and What to Do About It (I wish he chose a different title as I find this off-putting), Gina Kolata’s Rethinking Thin, and David Kessler’s The End of Overeating.
One more aside: I took a single nutrition class in college, and I worked a little bit with a nutritionist for about a year or so ongoing. With that, I conclude the section on my background and where my opinions are coming from.
Now, we can get into what my husband and I have been doing for the past 9 months…although I think I’m going to save that for tomorrow’s post. I have a feeling my husband is about to decide it’s bedtime…