About a month ago, I changed my eating habits quite drastically. This is an update on how it’s going.
First off, I’m mostly over my cravings. I no longer feel like I did when I was quitting smoking. In the first week, I was a bit obsessed with food, and I never felt satiated. Now, I’m feeling much more in balance and less obsessed. If there is a sugary treat in front of me, I do find it hard to resist, but if none is around, I’m not thinking about it. Continue reading “The Unprocessed Food Diet – the first month”
What is the unprocessed food diet? It’s pretty simple. Follow these guidelines when preparing food for yourself.
- Eat unprocessed, whole foods like meat, eggs, nuts, vegetables, fruit. Buy it fresh when possible, but frozen is fine too.
- Cook foods simply without adding oil, spices, sugar, salt or anything else.
- Do not mix foods together.
- Eat smaller portions than you are used to.
- Eat as often as you like, and as much as you like overall–no need to count calories.
- Eat as many of your meals like this as you can, and especially avoid chain restaurant meals and processed foods from the supermarket.
Here are some sample recipes: Continue reading “The Unprocessed Food Diet – The first two weeks”
I just finished The End of Overeating by David Kessler, former head of the FDA in the first Bush and Clinton administrations. In it he argues that the primary driver of our current obesity epidemic is the ubiquitous availability of large portions of hyperpalatable foods. What are hyperpalatable foods? Open a Chili’s menu or visit your local Panda Express or Cinnabon and you will see plenty of examples. These are highly processed foods with layers of suger, simple carbs, fats, salts and flavoring designed to be irresistible to consumers. They are foods that we crave, that we have become accustomed to eating in huge portions, that are dense in calories and often have strong flavors. The food and restaurant industries have become very good at making foods that we want to eat and the result has been millions of people essentially addicted to fattening foods.
For anyone old enough to remember when a Quarter Pounder was the biggest hamburger available at a fast food restaurant, this won’t really feel like news. We’ve watched the food industry evolve over the last 30 years first hand. Portions have grown, foods have become more indulgent, more flavorful, with more textures. Comfort food is everywhere, and eating it feels great, at least it does for the two minutes it takes to shovel it down our throats. What might seem like news is the extent to which the food industry knows and understands what they are doing. Continue reading “You should unprocess your food”
I’ve been reading a lot about diet and disease. The first book I bought for my Kindle was Good Calories, Bad Calories by Gary Taubes. It is a thick book and I’m only about half way through but it has been enlightening.
I am probably too easily swayed by these kinds of books, ones which set out to prove that conventional wisdom is dead wrong. Years ago, before the Oliver Stone movie, I read way too many books about the Kennedy assassination and was convinced that elements of the CIA were involved (something I still find credible). Later I read a book about how the primary hypothesis about AIDS may well be wrong, and was, for a time, convinced. So I know that I need to temper my enthusiasm for this book.
Continue reading “Sugar, Saturated Fat and Gallbladders”