So here we are in 2014 and many New Year’s resolutions have come and gone. We know that resolutions are often fleeting and temporary; however, eating healthy should be more than a resolution—it should be a life-long mission. But what is this concept of “eating healthy” anyway?..Calories

Calories

We have seen many changes in the dietary recommendations over the last two or three decades, which has only served. To fuel much confusion. First it was all about carbs, then carbs became the enemy; next it was all about proteins and fats and, needless to say, the debate continues. I want to challenge you to defy dogma and look at nutrition in a different way.

Nutrition

Let’s face it, most of the nutrition information available is actually “mis-information.” After reading this article, I hope that. You will be convinced that the path to a healthier, leaner, more resilient version of yourself lies not in medications, diet fads or silly exercise contraptions, rather in eating whole foods with high nutrient density and performing functional movements.

Counting calories simply does not work because it is predicated on the ridiculous notion that all foods are the same. How is it, then, that so many “authorities” continue to recommend the idea of counting calories and even weighing our food? If we focus on high quality whole foods, we reset our metabolic machinery and allow our bodies and brains to function at peak efficiency.

Human beings are amazing machines in every way possible. We are capable of incredible performance and we are also able to adapt to all sorts of conditions. What do I mean by food-like products? They are basically anything that does not come directly from the ground, a tree or an animal. If we are able to make that mental switch and focus on quality rather than quantity (i.e., calories), our bodies respond in the most amazing way possible, functionally and aesthetically.

So the next time you read about a dietary fad or encounter a food-like item at the grocery store, in a shiny package, think of this very simple concept: if it wasn’t food 200 years ago, it’s still not food today.

By Thierry Jacquemin, M.D.

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