This book aims to address the overwhelming confusion in choosing the "perfect" food, selecting from endless eating guidelines, reaching for self-prescribed nutrition supplements, and overconsumption of ultra-processed foods.
The continuous search for scientifically sound "nutrition prescriptions" to prevent disease is on the rise. Sadly, the natural food matrix is often supplemented with single ingredients that are used under the presumption of replenishing natural nutrient deficiencies and changing or enhancing food quality. Despite these innovations to our food structure, chronic diseases persist. Think food first, in its whole form, with all original ingredients that the body recognizes and uses in its metabolic pathways for good health and the prevention of disease. Eating foods in a synergistic whole form leads to better availability of disease-preventing components. As the saying goes, the whole is more than the sum of its single, isolated parts.
A well-composed meal has to meet three fundamental criteria: balance (all food groups), variety (foods within each food group), and moderation (portion control). To prevent fear of eating, it is not advised to single out a food or nutrient from the whole meal as good or bad. A well-balanced, nutrient-rich overall eating pattern is only possible if the obvious--the whole food--is not ignored, which now appears to be the neglected priority. Growing interest in the food-nutrition-health-disease prevention connection continues from antiquity to today. This book would not be complete without mention of ongoing nutrition research that focuses on the importance of gut microbes and the gene-food connection. This book promotes cooking interesting meals at home and a balanced lifestyle. It is time to revisit your overall eating pattern and concentrate on one that is sustainable for life, with nature-grown foods as the first priority when enjoying meals at the table.
