the right foods
The Diet Code focuses on getting the most from every single
bite you eat. It’s not just about choosing good food, but about
eating for optimal nutrition. The right foods - fundamental foods in
the service of functional nutrition - provide the richest tastes,
the most nutrients per ounce, and the greatest benefit to your
metabolism. They are the best foods for reaching and maintaining a
healthful weight, and the best choice for overall good health.
Nutrient dense foods satisfy the body in a deeper, more fundamental
way, which automatically leads to smaller portions and, in turn, to
natural weight loss.
Choosing the right food – the fundamental foods – is one of the most
important components of The Diet Code. The list of
fundamental carbohydrates, for instance, is short -- leafy greens,
onions, beans, asparagus, peppers, tomato sauce, orange vegetables;
wholemeal sourdough breads, whole and cracked grains, artisanal
pasta; fresh and dried fruit; honey, chocolate; and beer and wine.
This list isn’t meant to exclude the many other natural, nutritious
foods available that you learn more about in the book, but rather to
spotlight the common ones you should not do without. Make these the
bulk of your carbs and you'll be well on your way to living The
Diet Code.
Losing our minds
over food
It's no secret that the modern Western diet of
processed and fast foods is bad for our hearts
and our waistlines. But poor nutrition, says a
new study, may also be making people insane. In
the past half century there's been a sharp
increase in the incidence of several mental
disorders, including depression, schizophrenia,
Alzheimer's and ADD. One of the reasons for the
growing problem, says the British Mental Health
Foundation, is that our brains simply aren't
getting the nutrients they need to function
properly.
"We are only just beginning to understand how
the brain as an organ is influenced by the
nutrients it derives from the foods we eat," Dr.
Andrew McCulloch tells BBC News. Various studies
have linked common mental disorders to a lack of
fish and vegetables-- we ate 34% less vegetables
and 66% less fish than people did in 1955. Those
foods are the main source of omega-3 fatty acids
which are known to affect mood and brain health.
And it's not just the type of food we eat that
affects nutrient intake. Mass production,
McCulloch says, has reduced the quality of our
food, ...removing fiber, phytochemicals, and
other natural products.
Excerpted from The Week – February 2006
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In this Section
The Right Foods
The Right Proportions
The Three Levels
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