We’ve been talking about different ways you can edit your foods, as well as the way you approach meals, for a while now. Most recently, the topic has been ways to edit the flavor of your food beyond using the salt and pepper shakers that are commonly found on our tables. What edits have you tried recently? Have you found a new flavor you like? Let’s explore some more options …. Continue reading “Edit Your Food Additives, part 2”
Perhaps you have been adding more colors to your meals. If so, I’m delighted, and would love to hear what you have been eating and whether you can tell any difference in your energy level or taste.
Why does that matter? Because the color of your food is an indicator of the nutrients that are provided. Contrary to popular opinion, nutrients are the reason you eat. At least that is what your body is seeking.
Continue reading “Edit the Colors on Your Plate”
We talked about macronutrients – that big word that refers to the fat, protein, and carbohydrates that are required in large amounts in the human diet. You knew that protein was important, but were you surprised to find out that fat was also important?
So let’s talk about the last part of the macronutrient balancing act – carbohydrates. Do you consider carbohydrates to be good or bad? In many ways, I believe they are quite misunderstood.
Continue reading “Edit the Balance of Your Plate, part 2”
Now let’s look at how you can boost the absorption of these nutrients so that you get even more benefit without adding another food. Continue reading “More Nutrients? Just Add Water!”
Most Americans eat white potatoes and corn in various forms and think they are eating their vegetables. But there is very little nutrient offered in them, and corn isn’t even a vegetable … it’s a grain. Pass on these and focus on putting color on your plate, along with protein from non-meat sources. Continue reading “Choose Your Food From Plants”