I had heard it. But then I started listening.

Michael Pollan may have said it best: Eat food. Not too much. Mostly Plants.

Paleo. Whole 30. Whole 9. Dairy-free. Gluten-free. Grain-free. Low FODMAP. There’s a basic truth somewhere in all of these “diets”: eating whole, unprocessed, unadulterated food is nutritious. And nutrition, not calorie consumption, fuels your mind and body. Unfortunately, that basic truth has been contorted by a nearly $3 Trillion global industry that relies upon your diet comprising of 60 % ultra-processed food and only 1% of calories from vegetables.

If you put down the gluten-free cookie long enough, it’s all there.

So what am I going to do with all of this information? I started with Whole 30, which felt great. I rallied by re-watching Cooked and got excited about fermentation,real bread-making and the joy of real food.  On my nightstand sat some heavy research: Brain Maker by Dr. David Perlmutter, Always Hungry? by Dr. David Ludwig and an article from Experience Life magazine about Dr. Terry Wahls, who recovered from severe MS with a whole foods diet.

So, I’m listening. Eat whole foods, shift macronutrients to focus on healthy fats and reduced carbs, enjoy colorful and nutrient-dense vegetables, eliminate sugar (and therefore dairy and grain.)

I put the GF cookie down. Thing started to get serious.

My Daily Nutrient Goal from The Wahls Protocol and other learnings

  • 3 cups greens (dark and leafy)
  • 3 cups colored vegetables/fruit (Eat the rainbow, but limit fruit)
  • 3 cups of sulfur-rich veggies (Cauliflower, broccoli, onion, leeks, etc.)
  • 6-12 ounces meat (bonus points for organ meat), fish, chicken
  • NO grains, dairy, legumes (here’s why)
  • Mostly organic, because at this point how could pesticides be a good thing?
  • Ghee, avocado, olive oil, nuts (and organic butter in a pinch)
  • Fluoride- and chlorine-free water

That list is scary  when it is consolidated into one place, BUT I found it was actually simple once I got into a groove and realized the food I was eating WASN’T FOOD AT ALL. As a restaurateur/foodie/gourmand/foodobsessedlittlepiglet, that was a hard truth to swallow.

Next up: A week’s menu


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