Continuing my thoughts on last week’s blog posting… We hear a lot of the benefits of the Mediterranean Diet, French Diet (aka The French Paradox) or the Okinawa Diet. Scientists having been trying to figure out for decades exactly what foods within these “nutritional programs” cause the great health benefits. They’re apt to single out one specific health contributor, such as olive oil or red wine or soy products. However, what we’ve also found out is that for each study to prove the benefits of this specific food item there is a study to disprove it. No wonder the majority of the American population is confused about what to eat. We’re relying on these nutritional experts to guide us. We become obsessed with the latest health findings and nutritional programs. Then we try to eat according to the latest food pyramid released by the US Government. However, the fact remains that the waistline of the average American is ever expanding; and, yet, he or she gladly follows the guidelines established by the so-called experts and purported to have the key to a long and healthy life.
Here’s my thinking – how about we stop viewing food as a science, focused specifically on what nutrient is contained in every thing we consume and instead focus on the deliciousness of the food we enjoy? My personal opinion (keep in mind that I’m not a doctor, scientist or nutritionist) is that there isn’t any one specific nutrient within the diets outlined above that provides the key to health and well-being. It’s really a combination of several factors:
· Attitude toward food
· Culture and tradition
· Purity of foods
· Focus on quality vs. quantity
If you look at a typical plate within these “ideal diets”, you’ll see a variety of colors and flavors, just like a piece of art. A lot of love and thought went into preparing it. There is a natural balance of what is good instead of obsessive-ness over getting the exact nutrient balance according to a pyramid. The food is savored joyfully and slowly. There isn’t a need to overindulge because the quality of the foods satiates. There isn’t one ounce of guilt, but celebration of goodness. On that note, I challenge you to become a Picasso, Rembrandt or van Gogh in your kitchen…
(P.S. For those excuse makers of you: Yes, we’re all busy… But if you have time to watch TV at night, you have time to create a simple piece of art in your kitchen. Pure and simple meals can be created in less than 30 minutes. By that I don’t mean, taking your Lean Cuisines out of the freezer…)
