Nonobvious rules of healthy eating.
I’m asked a lot the same questions.
What is healthy food?
How do I eat healthy?
It seems like everything is unhealthy now!
Meat is evil and has antibiotics and growth hormone, fish is toxic because of polluted oceans, vegetables are sprayed with pesticides, fruit is sugar and makes you fat, and that not mentioning, grains and sugar, that ultimately and undeniably make you sick, fat and nearly dead … what’s left to eat?
We’ve done and still do a lot of stupid things to our food to increase profits, or because somebody decides to deny science and obvious evidence, or because somebody doesn’t know better and needs to get educated.
The world is not perfect, I don’t know about you, but I still want to live healthy, fit, full of energy and happy as many years as I have.
So I make sure I avoid the food trap of civilized world and eat:
Organic, or even better, wild
Fresh and local
Food, that makes me feel and look good now and long term
And a lot of you know these basics and practice them, if not all the time, as often as possible.
There are a couple of mistakes, that many of you still make unknowingly very often. I used to make them, and only recently got educated.
Small details that can ruin all your healthy eating efforts.
What are they?
Cooking and, unfortunate for you and your stomach, food combining!
You know why French Fries are bad?
Not because of potatoes.
Because of the way they are cooked.
There is no worse way to cook anything, than to fry it at high temperatures with damaged vegetable oils! No matter what you cook this way it will come out bad for you.
If you fry your broccoli at high temperatures with damaged vegetable oils — it will make you feel sick, and it will damage your brain and metabolism, and it will make you fat and old.
The same thing will happen to the best wild caught salmon and grass-fed pasture-raised meat, or your omelet or spinach.
You might be investing in your fatness, screwed up metabolism and increased possibility of cancer instead of your health, cooking the wrong way.
That what a difference cooking can make.
How to avoid it?
Use good (undamaged by poor handling and storage) oils and fats suitable for cooking at the temperatures you intend to use.
Olive oil is for salads and moderate temperatures cooking (plus it needs to be stored in a cool dark place, in a dark glass bottle and be of a good quality) — Choose a brand you like, do the research, stick to quality.
Never do frying at high temperatures, to prevent damaging proteins, fats and carbohydrates, making them toxic compounds, promoting brain damage, cancer, inflammation and metabolic disorders.
The healthiest ways to cook?
Veggies in salads, fruits, nuts, fish and eggs of superb quality and safely stored.
Vegetables, that are harder, or impossible to chew and digest raw — a lot of greens like broccoli or kale, or even spinach will be digested and absorbed much better, when slightly steamed. Be sure not to overdo it, making your veggies al dente (somewhere between raw and cooked).
Fish is great steamed.
You can steam everything actually. I tried it. It requires some sauce or spices — to make the taste not so blend.
Boiling or poaching:
Fish, veggies, meats, organ meats, bones — make sure you consume the liquid (or it’s absorbed during cooking), since a lot of nutrients leak into it. Soups and stews are a great solution.
Grilling, baking, broiling:
An OK method — the temperatures might get too high for too long damaging the food, producing toxins. Make sure you don’t use too much heat for too long making everything brown or black — that’s how you create cancerous compounds, damaging fats and proteins, destroying healthy nutrients along with it. And make sure you don’t use any unhealthy and not suitable for that kind of cooking fuels and oils.
Only with good oils and fats. Only for short periods of time cutting your food in small pieces. Eat freshly cooked.
Let’s repeat the main points:
No damaged and unhealthy oils while cooking
No high heat, especially not with damaged oils
Check or ask about the ingredients, when eating out — it’s not the added calories in the food in restaurants that make you sick and fat, it’s the quality, the damaged oils, unhealthy cooking methods … and sugar in almost everything.
Unfortunate food combinations, that ruin your gut, brain, body and mood.
(If you ask me, we people behave like assholes, very often because of poor digestion caused by bad food combinations cooked in unhealthy ways)
Healthy eating and healthy cooking are also about the right combinations of foods, of ingredients.
Eat meat (or any protein, requiring acid for digestion) with starch like potato (requiring alkaline environment for digestion) and you get indigestion, bloating, sleepiness and heaviness, more fat on your belly and who knows what else.
Non-starchy vegetables are neutral — can be eaten with anything, salads are neutral, herbs, greens, spices, good quality oils are neutral. The rest you eat separately — proteins — meats and fish, fruits, starch like potato or rice, grains, nuts and seeds in noticeable amounts — all separate eating groups.
It’s not only about the taste, that makes a recipe great — it’s also about the combined digestability of ingredients and produced lightness in the stomach after.
You don’t get healthy and stay healthy.
HEALTH is a DAILY PRACTICE. One bite at a time.
Daily Bite of Health