Nutrition Philosophy
Out of all the components that comprise a balanced program of health and well-being, proper nutrition sets the template. If you’re 50 and older you’ve been exposed to countless food plans that range from too hard to believe -- to -- , too hard to do: high-fat, no-fat, carbs yes?; no carbs; a little ok?; high-protein good, not too much. Should I graze, not eat after 6pm, cleanse? Will cabbage, grapefruit, apple-cider vinegar do the trick?
Despite what you might hear, all “diets” are not effective. No one food plan works for everyone. But all legitimate plans should address two basic factors: quality and quantity. Science will suggest that we should all eat this or that. On paper, or in the “lab”, that may be true. But the reality is all bodies are not created equal. Even the highest quality of food may be beneficial for most but not necessarily appropriate for you.
For example, cauliflower - while being a “super nutrient antioxidant food” and healthy as it comes — may give you indigestion after eating it. Coffee: although there are many studies touting the benefits in cognitive ability by drinking a reasonable amount— it can make some people feel jittery, elevate blood pressure or keep them up at night. Yet many, (like my mom), can drink coffee all day and testify that the last cup is as satisfying as the first cup of the day. (Especially should she add a little Amaretto).
Point being, all food has a cause and effect—not only eaten separately, but most certainly when consumed in combination. A particular recipe might consist of very healthy and clean ingredients and yet, once consumed, may cause you to feel tired, sluggish, and bloated. Whereas other healthy recipes will leave you feeling energetic, alert, and upbeat.
Why? Isn’t it all healthy?
To use an automobile analogy; it’s similar to injecting a low-octane grade of gas into an engine that requires high-octane fuel. The blend isn’t quite balanced and your car lacks the usual punch, or the timing appears to be off. Similarly, your body engine (metabolism), doesn’t burn fuel (food) efficiently and that can manifest itself as a lack of energy or a drop in performance . In both examples, the recipe ingredients in themselves are of high quality. However, the expenditure mechanism requires a different unique mixture of those ingredients to perform effectively.
So, the key is to find the “recipes”, i.e, food combinations that make you feel energetic, upbeat, and non-bloated, for example - all the while - making sure you receive the necessary nutrients and the proper amounts. This strategy is referred to as “metabolic typing”.
Finding your metabolic type requires some research and time. There’s no easy, universal formula to plug-in to ascertain your metabolic type. Therefore, it's not an exact science, but there is a method that reveals the types of food that are appropriate for you. It can make a huge difference in your understanding of the correlation between the quality and quantity of food you’re eating and how it makes you feel.
Metabolic typing is one of many, many food theories available. I highlight this particular concept because it can reliably be used in conjunction with other food plans that you might have had past success with or other plans that you might be considering. To be fair, I’m not suggesting that the mainstream plans, (Weight Watchers, Jenny Craig, NutriSystems, etc.), aren’t viable or successful. My point is, that within the confines of any nutrition plan, it would be practical to refine that plan’s specifics, by incorporating “typing” to customize it to your unique metabolism.
Contact me to find out your metabolic type, or keep an eye out for upcoming articles where I dive deeper into metabolic typing. I'll also be sharing some of my favorite recipes on the blog in the near future. Feel free to share your favorites with me too!