Food Philosophy

gardengarden1
My food philosophy is as much about what to eat as much as how to eat it.
You have heard of comparing apples to oranges, right? Well, we need to compare apples to apples and onions to onions. All produce is not created equal. Eating foods that are the product of sustainable practices give us the life force and nutrients needed to thrive. I have heard horror stories of mono-cropped spinach with no traces of iron! If you do not garden yourself, find the local farmers in your community and possibly join a CSA. For inspiration, look up what fruits, vegetables, and other plants do well where you live. I found all of these for my neck of the woods, but I am lucky enough to live in the Pacific Northwest.
Discover what is best for you to eat. Even those with the most pristine diets of beautiful health-giving foods will have trouble if they are including foods that their bodies are sensitive to. If you re not feeling optimum, try testing all of the common foods that you could be allergic or sensitive to. Learn more about food intolerance here.
I am a “fat snob”. Fats are the most important source of nutrients in my opinion. I do not put bad fats into my body any longer. This was a transition that took a few years. I don’t think every one has to be an extremist, however, I am telling you how particular I am to give the topic brevity. We make all of our hormones out of fats. We use fats to fuel our brains. Adulterated fats such as those from soy, those that are hydrogenated, those that come in those microwave popcorn packs, have been linked to a myriad of health problems resulting in early death and suffering in life. Fats I make sure to include in my diet include avocado, coconut oil, animal fats from healthy, pasture raised animals, nuts and seeds.
I never eat any amount of food I am sensitive or allergic too (on purpose).
I always keep my blood sugar steady, even when I am eating sweets. I contribute this to what I like to think of as, “positive manipulation”. When I use a higher glycemic food, like dates, I combine it with good fats, like coconut oil. I am a master at this dance between fat, carbs and proteins when it comes to blood sugar levels.
I only eat real food. I know this sounds very subjective, so let me extrapolate.. I eat fruits, vegetables, healthy fats, pasture raised meats and eggs. I eat butter and coconut oil and cold pressed olive oil, only from trusted sources. It is of vital importance to only eat fats and proteins from healthy animals and avoid the feed-lot variety. There are different levels of food awareness and I am at a fairly high level. Organic is not what it used to be, so it is more important to know that the crops are rotated and traditional farming practices are practiced for the harvest to be nourishing. Eating local is important so I am seeking to live on the same land where my food will grow. In the mean time, I seek out the local farms and thank them profusely for growing the kind of food that will keep us thriving. My exceptions are coconut oil and avocados.
The dirt on farming is that the industrial organics are not what they seem. It may be relieving to see the word organic on the produce you purchase, but if it was mono-cropped, (the practice of growing the same food in the same soil again and again), there are few nutrients to show for it. We are a reflection of the soil that grows the plants that feed us.
I do not eat more than my body can process efficiently. We are all individual and there is no, one formula we should all follow for optimal balance and nourishment. That said, if there is a problem with digestion or food sensitivities, I support the path of Dr Natasha Campbell McBride’s GAPS diet to restore the bodies intended digestive function.