|
For
good eating, use a fork, knife ... and brain
Oct. 18, 2007
Suzanne Havala Hobbs
Killjoy.
It’s a gut reaction for many folks when nutritionists
talk. While speaking to an audience about nutrition topics,
my eyes often land on a scowling face. “I disagree with
what you said,” or, “We all need fat to live”
are common complaints.
The comments come when I talk about evidence that shows most
of us should be eating an abundance of plant matter: whole
grains, vegetables, fruits, legumes, seeds and nuts, minimally
processed, organic, seasonal and locally grown, when possible.
It’s a diet that, coincidentally, also best supports
planetary health.
Granted, some people just have a different outlook or aren’t
interested. Others care but are put off by a number of implications
– real or imagined – wrapped up in the task of
improving our diets.
For some, it’s a reaction to the way the advice is delivered.
Nobody likes nattering naysayers of nutritional negativism.
To say that fettuccine Alfredo is a heart attack on a plate
is close to the truth, but some people react to that the way
they would if they’d been told to drop and do 50 pushups.
Other times, it’s tempting to suspend belief in favor
of claims that the science is all wrong. Among any season’s
crop of diet books and food articles are always a few that
take a contrarian stance, written by the Rush Limbaughs of
science who seldom have training in nutrition.
By way of gentle encouragement, here are some thoughts to
consider should you find yourself awash in doubt about how
to eat for health:
* Science isn’t perfect, but it’s good enough.
It’s usually not possible to be 100 percent certain
about diet and disease relationships. That’s particularly
true of the research upon which dietary recommendations are
made. As the research accumulates, though, it points to a
particular path. It becomes reasonable, for example, to believe
that eating more beans and less beef is a good idea for most
people.
* The science can change, and that’s OK. It doesn’t
mean all dietary advice is going to do a 180 or that scientists
don’t know what they’re talking about. Dietary
recommendations are built on the best available evidence,
and over time, the direction may change. That usually happens
over years or even decades, though. Surprising study results
often make headlines today, but long-term nutrition advice
doesn’t change quickly.
* You can be a foodie, enjoy beautiful food and still eat
more healthfully. A challenge to all members of neighborhood
gourmet clubs: Get good at creating delicious masterpieces
from health-supporting ingredients. There’s more to
the art than classical French cuisine. I once attended an
international conference of raw foodists who produced stunning
pies, cakes, entrees, and hors d' ouevres from nothing but
slices and shavings of uncooked fruits and vegetables. On
a more conventional note, savor the nuances of fine vegetable
oils and fresh spices in lieu of butter and Béarnaise
sauce. Try healthful culinary traditions from India, the Caribbean,
Asia, the Mediterranean and the Middle East.
* The fun goes on. Food is an immense source of pleasure for
most of us. That doesn’t stop when you trade quiche
for curry. Much of the pleasure of food involves the special
times and places you enjoy it in and the people you are with.
Traditions mature over time. The baked brie and Swedish meatballs
will fade into memory once the olives, hummus and pita points
replace them.
Nutritionists and consumer advocates don’t mean to be
nags. They just want to help you translate complicated nutrition
science into practice. They want you to make mindful choices
about what you put into your body.
Your knife and fork can be powerful tools in the fight against
heart disease, obesity, diabetes and some forms of cancer.
So can your head.
|
