Eat Naked. How's that for a book title? Ever since I learned of the author Margaret Floyd's philosophy of eating, I have been looking forward to this book. What are her recommendations? From her publisher's Web site:
Shift from...
...processed and refined foods with little nutritional value and unhealthy fats, sweeteners, flavorings, and chemicals...
To...
...foods that are fresh and unprocessed, or in other words: whole. Or, if they have been processed, the processing has been minimal and done in such a way as to preserve the nutritional value of the food.
Shift from...
Food that has been prepared using low-quality ingredients and preparation methods that reduce the nutritional value...
To...
...food that is prepared minimally, using high-quality ingredients and preparation methods that preserve and sometimes even enhance a food’s nutritional value.
Shift from...
...foods that are grown using pesticides, herbicides, and other chemicals to ensure high yield and quick crop turnover...
To...
...foods that are grown naturally, organically, without pesticides, herbicides, and other chemicals, and instead using traditional growing methods.
Doesn't this seem aligned with my high-qual, high-raw approach described at the top of this blog? My way, and Floyd's way, of eating seems to be a good fit, and an excellent choice, for those of us who have done the research.
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