True Food awarenesss: Nutrition Month slogan tells us ‘eat foods that taste good’ – but do we like the taste of food that’s GOOD for us?

Eat what you like the taste of..…That’s pretty much the main message for this months National Nutrition Awareness….but wait a minute…so much of what we have all grown to like the taste of is over-sweetened/salted, hormone-injected, denatured, genetically modified, hyper-glutenized fake food that has stifled our taste buds and lost its power to nourish us. No wonder we are confused and bored with the Food Pyramid, USDA food guidelines and the same old messaging which among other guidelines that miss the mark is STILL telling us to eat plenty of grains. Even though we now know that wheat is not wheat as we once knew it, but thanks to better living through chemistry, a high-yield grain overloaded with gluten, a wheat protein that in excess messes with our intestines.

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USDA food guidelines are still not hip to the glut of gluten in our food supply since the genetic modification of the staff of life made us stuffed for life…

 

In the last 20 years “the staff of life” (and its carbohydrate cousins – cereals, pastas, pastries etc.) has hybridized into an insulin/fat raising food that has engulfed us in a tide of obesity and diabetes. Why is it that every other person you meet these days seems to have gut problems and/or gluten intolerance? It is not a plague, but it is a plot of sorts… read (Kyle’s past few blogs charting her experience of going gluten-free), and the groundbreaking book she shared with us: Wheat Belly, by William Davis, M.D., which explores the proposition that the health problems of Americans, from fatigue to foggy thinking and belly fat, originates with the innocent bran muffin you down with your coffee every morning.

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We’re not talking Breakfast at Tiffanys anymore….that was before Monsanto increased the gluten in your sweet roll 30-50 times…Hard to imagine the ever svelte Audrey Hepburn with belly fat, but if then was now with a croissant and coffee habit every day, no way she’d have slipped so easily into that little black dress.

. Once we learn the truth behind the fabrication of our present food supply, the first thing one wants to do is dump everything out of the cupboards and find a new approach to the care and feeding of our unwitting bodies. Consider this quote from a USDA nutritionist on how the food pyramid came about: Where we called for a base of 5-9 servings of fresh fruits and vegetables a day, it was replaced with a paltry 2-3 servings (changed to 5-7 servings a couple of years later because an anti-cancer campaign by another government agency, forced the USDA to adopt the higher standard). Our recommendation of 3-4 daily servings of whole-grain breads and cereals was changed to a whopping 6-11 servings forming the base of the Food Pyramid.” She goes on to say that many of her colleagues warned that obesity and diabetes would be the ill-considered result of such a move, which was in fact, “a concession to the processed wheat and corn industries.” No one listened at the time. Since the epidemic of obesity that has risen in tandem with the early food guidelines, the pyramid morphed into the new MYPlate.gov elevating vegetables to the largest portion, though grains are close behind.

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The amber waves of grain that nourished us for generations are under assault ….This is not wheat as we knew it and our GI tracts are saying NO to GMOs in the only way they can ….with gluten intolerance, inflammation and imbalance.

 

Finding our way back to True Foods. The question is: How do we not end up obese, diabetic, heart-diseased and afflicted with Alzheimers.) How to reverse this preventable panic….? By jumping aboard the true food train. Dr. Andrew Weil who has written a great cookbook and opened two restaurants by that name says, “True Food is not just for vegans and vegetarians, but for people who are trying to eat healthy, and people who want a good meal that happens to be good for you. The first point was always, it has got to taste right.”

Start with organic fruit and vegetables, good fats, lean proteins free of hormones and antibiotics, gluten-free grains like quinoa, forbidden rice etc. (see Kyles blogs on this) and the known SUPERFOODS, particularly: low-fat plain yogurt, -eggs, -nuts, -kiwis, -quinoa, -beans, -salmon, -broccoli, -sweet potatoes, -strawberries and blueberries. These standouts among food sources make excellent balancing partners with phytonutrients for hormone balancing! And since hormone balance is achievable (one of Menopausibilities essential truths) read on…..

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Superfoods; the nutritional powerhouses, rich in fiber, vitamins, antioxidants and plant nutrients will restore tastebuds that had long forgotten natural flavors….always best when organic of course…reject those sprayed with herbicides and pesticides that bankrupt their nutrient stores.

Normalization of  key hormone players in the body can be achieved by balancing hormones naturally with superfoods and phytonutrients, plant hormones found in whole foods and grains such as soy and flax seed. Eating cooked (not overcooked) cruciferous vegetables such as broccoli, brussels sprouts and cauliflower, (and judicious amounts of crucifers in the raw), can encourage proper metabolism of estrogens in the body and help to clear excesses and xenoestrogens (chemicals from the environment that mimic estrogens to a toxic extent in the body) from the system.

Other phytonutrient-rich foods known to support hormone balance include (in order of amount): flax seed and breads; beans and legumes, soy milk, yogurt and tofu (again, in judicious amounts); sesame and sunflower seeds; multigrain (in moderation and or gluten-free alternatives) and flax breads; hummus; garlic; mung and alfalfa bean sprouts; dried apricots and dates; olive oil; almonds; green beans and blueberries.

Phytonutrients, have been used for centuries for relief of menopausal and/or hormone imbalance symptoms in women.

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May we never lose our taste for true foods….they are nature’s gift…just make sure you buy them organic!

 


 

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