In my own experience and research, I have a number of peculiar notions that most people find odd. I’ve come to these through my own research, as well as my own experimentation. I have way more than 10, but here is a list of 10 that I pretty much adhere to most of the time.
These are personal – I’m betting on them. I might be wrong. I’m not in the advice business – I’m just sharing. I leave it to my readers to draw their own conclusions about these rules.
- Soy isn’t all that great for you. It mimics estrogen and can affect your thyroid, as well as prevent the absorption of minerals. I stay away from it except for fermented types like miso.
- Saturated fat won’t hurt you. For the past 7 years I have eaten quantities of saturated fat daily that equate to other people’s monthly intake. Last I had it checked, my cholesterol was slightly elevated – nothing my physician feels necessary to treat.
- Grains need to be considered very carefully. Depending on how they are produced, they can be either OK in moderation or just plain awful for you. It is also very hard to get a healthy loaf of bread because what make bread so great is also what makes it bad for you.
- Most foods with a label containing more than 8 ingredients, or added vitamins, or anything that sounds like a chemical name are probably worthless junk and not worth purchasing.
- You have no idea what is in your supplements, so you shouldn’t depend on them for nutrition.
- Avoid seed oils like corn oil, sunflower oil, cottonseed oil like the plague.
- Use olive oil but be sure that it is cold-pressed. When they start heating it up to try to extract the last few drops is when they ruin the product. Cooking with it at high heat does the same thing, so add it at the end to a dish that is cooked at a high heat.
- Buy direct from local farmers if it is at all possible. You have a much better shot of getting food with a higher count of nutrients as well as interesting varieties that can’t take the stress of a supermarket supply chain.
- Even seemingly ‘natural’ food are ‘tarted up’ with added ingredients. Some sour cream for example has gums and cornstarch to make it thicker. Look for versions with only the necessary ingredients.
- The jury is still out on GMOs. How many years did science believe margarine to be OK? I’d like to give GMOs the benefit of the doubt, and believe the proponents when they say that it’s the same as selective breeding, but there’s a difference between two beans sharing genetic material and a bean and a fish sharing genetic material – I’ll pass at present.