One of the key foundations of health is a proper diet. The first point to emphasize is the importance of consuming real food rather than food products. Real food is a creation of nature, available for human consumption since ancient times. Think of food products as more akin to a chemistry experiment—something concocted in a mad scientist’s lab, rather than genuine nourishment.
A simple guideline I’ve come across is to shop only along the outer edges of your supermarket, avoiding the center aisles. The items on the perimeter are typically fresh and preserved through refrigeration, while those in the aisles are often more processed, preserved with sodium and other unnatural additives.
When selecting produce, pay attention to the PLU code, which stands for “price look up.” This four or five-digit code, usually found on a small sticker, provides important information. If the first digit is 3, the item has undergone electronic pasteurization. A 4 signifies pesticide application, while 6 indicates pre-cut fruits and vegetables. An 8 points to genetically modified organisms (GMOs), and a 9 means the produce is organic, having had limited exposure to synthetic materials.
What works for me in terms of food may not be suitable for you. The right food for you should: 1) provide both mental and physical energy; 2) be easily digestible without causing heartburn, belching, bloating, cramping, diarrhea, or constipation; and 3) create a sense of “fullness” that lasts until your next meal.
If a food meets these criteria, it may well be right for you. Conversely, if it: 1) leaves you feeling tired, angry, depressed, achy, or inflamed; 2) leads to digestive discomfort; or 3) increases your appetite or leaves you feeling hungrier, it probably isn’t suitable for you.
It’s crucial to differentiate between appetite and hunger. Appetite refers to the desire for food, while hunger is the need for it. When food is digested properly, appetite should align with hunger. As you eat, if your hunger decreases, your appetite should also diminish. If your appetite grows while eating, it indicates that the food may not be right for you.
Sometimes, the issue lies in eating too quickly and not chewing thoroughly.
Genetic factors also play a role in determining which foods are right for different individuals. I occasionally recommend exploring the theories of Dr. Peter D’Adamo, a chiropractic physician who has written several books on health. He theorizes that a person’s blood type may influence their ideal diet. For example, those with blood type A may thrive on a vegetarian diet, while individuals with blood type O might benefit from a more carnivorous approach.
I believe there is some validity to this theory, though it may not apply universally. I suggest that anyone interested follow these dietary recommendations closely for at least two weeks, consuming only the foods they enjoy from the recommended list. If, after this period, they feel better, I recommend either continuing with the diet or gradually reintroducing one “do not eat” item per week to see if it causes any issues. If it doesn’t, it could be an exception to the dietary guidelines.
Some people consider food allergy testing to determine the right diet for themselves. While I don’t oppose this, I’ve noticed that when individuals have multiple food allergies, it often stems from a condition known as “leaky gut.” Simply avoiding the allergens identified in testing can lead to the development of new allergies when different foods are consumed. Therefore, it may be more beneficial to address the underlying issue of leaky gut.
That, of course, is a much deeper and more complex topic.
