I really look up to Dr Mark Hyman. He's my mentor and I want to share a post with you. Everything he says I totally agree with including how we are tricked at the grocery store on what is sold as "healthy" and "real" food.
Food Finds Common Ground Amidst Confusion and Misinformation
Food can energize, heal, repair, and uplift us. Every bite you take creates a powerful opportunity to create health or promote disease.
Unfortunately, patients and readers often find nutrition confusing. While many things play into that confusion, misinformation, poor reporting, and personal biases make what should be simple – just eat whole, real foods, period – confusing and contentious.
You know what I’m talking about. One day experts warn against eating eggs, and then suddenly eggs are a miracle food. We were advised to only eat egg whites until we discovered cholesterol in food minimally impacts blood cholesterol, so now we can eat the whole egg.
The U.S. Dietary Guidelines told us 35 years ago that dietary fat could create heart disease and lots more. They recommended we eat fat “only sparingly.” But in 2015, those same guidelines told us research shows no connection between obesity or heart disease and dietary fat.
If our government can’t get it right, is it any wonder the public and even many experts are so confused?
The $1 trillion food industry only adds to this confusion. They provide us with all sorts of “healthy” options like low-fat, high-fiber, whole-grain, and gluten-free, most of which are the opposite of healthy.
All of this is enough to make you give up and just eat whatever you want, whenever you want, and in whatever quantities you want.
I’ve got a far better solution. Let’s get back to real food, the kind that comes from the earth and fuels and sustains us, not the industrialized, hyper-processed, hyper-palatable junk that degrades us and makes us sick.
Most of these foods lie in the periphery of our grocery stores. They don’t have barcodes or ingredient lists. They don’t claim to be “fat-free” or whatever health claims dominate the front of packaged foods. They don’t have preservatives to lengthen shelf life. They come nature-packaged with nutrients, not produced in labs using inferior versions of vitamins and minerals.
In my new book Food: What the Heck Should I Eat?, I dispel this confusion by looking at what the latest science says about the best foods to eat (and which ones to avoid).
Some of this information might surprise you. Foods you thought were healthy might contain added sugars or food sensitivities. Others that experts have deemed unhealthy actually contain health-providing nutrients.
My ultimately aim with this book is to empower you and end confusion and miscommunication about what to eat. I truly believe Food has the power to change your health and your life. To give you a taste of what you’ll find, here are 5 takeaways you’ll find in my book.
I’ve designed Food to be a road map based on the best and latest science of what to eat. My latest book provides all the information you need to take back your health, to become lean and vibrant and free from disease, one meal at a time. Never underestimate the power of food to change your life.