Let's talk about food

Let's talk about food! 

What does it mean to eat whole foods? And, does it matter?

Michael Pollan’s food rules are as follows: Eat food, Not too Much, Mostly plants.

This manifesto gives a very nice framework for whole foods - food that was recently growing, walking or swimming. There are a few exceptions to this policy, but not really. Beans for example can be dried and still be alive. Put them in water, soak them, and they will sprout. They contain a life force even though they appear quite inert. To eat seasonally often means preserving the harvest and bounty of the summer months for the more sparse winter months. So, recent is relative. But, potatoes from the root cellar or pickled vegetables in February which were preserved in August are very different from a packaged food so prevalent in the grocery store with an expiration date two to three years out and,  only because it might become stale not actually spoil.

Why does this matter?

Food carries proteins, fats and carbohydrates, minerals and vitamins, but food also carries energy. Plants contain complex and numerous phytochemicals which work synergistically to protect the plant, but also work synergistically to provide us with digestible, usable nutrients. There are enzymes in food which aid in their own breakdown in our digestive tract. There is a unique dynamic between our own digestive capacity which is enhanced by tasting, smelling, cooking and being connected to our food; the bacteria in our gut which play an integral role in making some of the nutrients digestible and usable; and the food itself.

Our bodies, our cellular structure, our digestive tracts have not evolved to be able to digest, assimilate and thrive on processed, vitamin enriched, chemically flavor enhanced foods. Evolution and long-term adaptation just doesn’t happen that quickly. Our technology has moved faster than our physiology. And, we are seeing the consequences in the rise of chronic disease. Eating in a way that is disconnected from what is alive also leaves us disconnected from our intimate oneness with all of life itself. 

Food is not the only reason we are seeing a rise in chronic disease, but food is something we engage with every day, usually two to four times a day. We socialize around food. We think about food. We plan our days around food. Food, when eaten consciously and with attention to its energy, its qualities, its properties can assist us in maintaining health and balance, or inversely, when eaten without this same attention can be a trigger for imbalance and dis-ease.

So, what does it look like to eat whole foods?

Vegetables: Organic or local, conscious farms if possible. Seasonal as much as possible. Some fermented and pickled for the probiotic benefits. Vegetables provide vitamins, minerals, proteins, carbohydrates, water, enzymes and fiber. Eating a variety of color allows for the full spectrum of nutrients our body needs to thrive.
Fruits: Organic or local, conscious farms. Seasonal. In moderation and not excessively juiced. Eat a variety of color for a full variety of vitamins and phytonutrients.
Whole grains: Consider fermenting/sourdough. In moderation.
Beans/Legumes: Soaking and sprouting if possible, but not always necessary. The types of beans you can digest easily will depend on your constitution and digestive capacity. But, beans are a great source of protein, phytonutrients and fiber.
Nuts and Seeds: A excellent source of protein, fats and fiber.
Fats and Oils: Olives, avocado, olive oil, ghee, coconut milk and oil, grass fed or wild game animal fats. Minerals are absorbed along with fats, so add some oil to your veggies.
Meats and Fish: In moderation. Organic, grass fed, wild game, wild caught
Eggs: Pasture raised, organic
Dairy: If you tolerate dairy, consider goat and sheep products, organic pasture milk and butter, raw if you know your cow, aged hard cheeses, unsweetened yogurt or lassi. Dairy can be an excellent source of protein, but only if you can digest it easily. Fermenting into yogurt and aging cheeses aids in the digestive process for some.
Sweets: small amounts of honey, maple syrup, sweet fruits such at dates and figs, small amounts of chocolate (dark).
Herbs and spices : More than simply flavor, herbs supply vitamins, and minerals and their flavors or tastes often assist in stimulating and supporting digesting. Consider starting your meal with a few fresh herbs to get the digestive juices flowing. Season your food with herbs and spices appropriate to the season to aid in warming or cooling energies.

The above are general recommendations which may need to be modified depending on your unique and individual physiology and current states of imbalance. 

To discuss your specific food needs, please give me a call. Using a systems approach, and attention to your life, your needs, your family dynamics, your cultural background, the time you have to prepare foods, and your physiology, I can assist you in approaching food from a place of empowerment rather than feeling limited or stressed. Reclaiming our connection to food, to earth, to water, to ourselves is essential to Thriving!

Happy Healthy Eating!
Dr. Amy