Over the years, I've come up with some "healthier" truths that I use for my own eating and for cooking for my family and that inform my recipes here on the blog. As is obvious on the "pages" here, I'm not into extremes or completely omitting entire food groups, but I try to cover many bases of health while maintaining flavor and enjoyment. I favor a mixed/balanced approach, loosely based on the NIH created DASH diet and a love of Mediterranean cooking of all sorts, along with a little portion control and some exercise.
Many have provided rules for healthier eating that I like and adopt:
Of course, Michael Pollan: "Eat food. Not too much. Mostly plants."
Marion Nestle (Nutritionist and Professor at NYU): "My guess: If you balance food intake with physical activity and are not overeating, the specific proportion of fat, carbohydrate, and protein won’t matter nearly as much."
"While the arguments about fat v. sugar go on and on: Eat your veggies, vary the foods you eat, don’t gorge, and enjoy what you eat."
David Katz (Yale University Prevention Research Center): "A diet of minimally processed foods close to nature, predominately plants, is decisively associated with health promotion and disease prevention."
Now, Eating Well magazine has just come out with a list of 10 ways to cook healthier. I'm linking it here, but please be warned that although I like the magazine itself, its online presence is quite annoyingly littered with pop ups and ads and forces you to see their list in slide show format rather than as one article, which I can not stand and seems to be the norm for these magazine lists.
But this list is pretty similar to what I've been saying here for years, though other than in my "Why I'm Here" piece, haven't set out so concretely and perhaps should have. So here, with my usual caveat that I am not a doctor or nutritionist and don't even play one on tv, is my list of top things to do for eating healthier: