Most times I cook from scratch, but I don’t follow any food-fads which will probably, like all other fads, be replaced by ‘now-we-know-new-fad’ sooner or later. In the literature, the bottom line appears to be variety – eat different things, from different sources, a lot of fresh foods and mix, listen to your body. Eat when you are hungry, but don’t wait until starving and not just because it’s time for it or others eat.
I have a handful of good-food-rules for myself, which I tend to follow most times – you may find some amusing:
- If you want good food, buy good ingredients – preferably fresh, ripe and varied. On this note, variety is greatly diminished in food grown in monoculture, from long breeding lines and from more or less perfect growth environments. To increase biochemical diversity, I mix very different food-types (tomatoes with zucchini, corn with beans etc).
- There is no such thing as too much cheese – pure cheese is wonderful.
- It’s a salad, if it has fresh plant-ingredients of at least five different species (fresh herbs count).
- If you want it to taste good, use butter. If you want it to taste better, use more butter.
- Less processed is often a better choice since our food these days is often highly processed (ground, cooked, baked etc…). Balance between healthy and easily digestible processed food and healthy, harder to digest and healthy less processed is important and the balance you need is dependent on your body. If you change diets, try doing it slowly so your system can adapt.
- Higher chocolate consumption is correlated with lower body weight and makes me happy, so I eat chocolate guilt-free!
“Everything is poison, there is poison in everything. Only the dose makes a thing not a poison”, Paracelsus. And as much as I am concerned this has to do with balance.