Nutrition

Please note: The information provided here is for educational purposes only. It is not intended to replace the advice of a physician or medical practitioner. Please see your health care provider before beginning any new health program.

Many of my patients have asked for written information about what they should eat. It is too hard for them to remember all the information given during an office visit. OK so here goes:

As Michael Pollan said in his book In Defense of Food, “Eat food. Not too much. Mostly plants.”

We need to eat real whole foods and move away from the very refined processed foods typical of the standard American diet. There are only a few variations of the same ingredients in these foods including refined wheat flour, sugar and other sweeteners,  (mostly derived from corn such as high fructose corn syrup, corn syrup etc.), salt and soybean oil.

Compared with the 1970’s Americans are now eating 40% more wheat products. This wheat has been hybridized over a thousand times and it is not the same wheat your grandparents ate according to William Davis in his book Wheat Belly.  Modern dwarf wheat has more carbohydrate content and less protein. But, there is more gluten protein in modern wheat. That is a likely reason why we are seeing more people with gluten sensitivity currently compared with the 1970’s.   

The added sugars in the American diet are now averaging greater than 130 pounds per person annually according to Robert Lustig in his book Fat Chance. Sugar alone tops out at a little over 30 pounds per person yearly but all of the other sweeteners add another 100 pounds per person annually!

This increase in wheat products and sugars is largely responsible for the rapid increase in overweight, obesity and Diabetes Mellitus type 2 that has occurred over the last several decades.

 

Check out the links below for more information: