Most of us now know about the overwhelming evidence base research on the direct relationship between food and health.
The problem is to agree on What’s the healthiest way to eat?
Many people claim to know the “perfect” way to eat for weight loss or health, but odds are that these dietary advocates disagree with each other in some fundamental ways. So, who’s right? And who’s wrong?
The truth is, that there is no one single way to eat for good health. Each one of us is unique, with our own specific set of physiological traits: ancestry, metabolic type, lifestyle, climate, strong and weak constitutional points, lifestyle, and stress levels. All these factors and many more, influence what foods work best for us, when to eat them, and in what form.
This is when the concept of Bio-individuality is so important. Bio-individuality means that no one diet fits all. As a species, humans are quite similar on a genetic level, yet as individual specimens we can be amazingly diverse.
“One person’s food is another person’s poison.”
However, no matter which type of diet would be the most beneficial for you at this moment. We can all agree on some common denominators of the most popular, scientific based healthy diets.
These are 3 the common denominators of a healthy diet:
- Minimize processed food (eliminating added sugars)
- More Fruits and vegetables
- Cooking more at home
Optimal diets all share a common, important feature in that they largely comprise fruit, vegetables, wholegrain cereals, nuts and seeds. In short, they are wholefood and plant based. Plant foodstuffs are rich in vitamins, minerals, fiber and phytonutrients, which not only support a functioning metabolism but prevent and fight lifestyle diseases such as cardiovascular diseases, type 2 diabetes and some cancers, that are major causes of death globally.
People who frequently cook meals at home eat healthier and consume fewer calories than those who cook less, according to new Johns Hopkins Bloomberg School of Public Health research.
“When people cook most of their meals at home, they consume fewer carbohydrates, less sugar and less fat than those who cook less or not at all – even if they are not trying to lose weight,”
says Julia A. Wolfson, MPP, a CLF-Lerner Fellow at the Johns Hopkins Center for a Livable Future and lead author of the study.
Graduate of the Acupuncture Program of the College of Traditional Chinese Medicine in Israel, as well as a certified Chinese herbalist and Shiatsu therapist in Israel. She complemented her clinical studies with a practicum at the Hangzhou Hospital of Traditional Chinese Medicine in Zhenjiang province of the Republic of China, in the departments of Acupuncture, Massage, and TCM Internal Medicine.
She recently received training to practice Health Counseling at the Institute for Integrative Nutrition in New York City. She is certified by the American Association of Drugless Practitioners and has obtained Continuing Education Units from Purchase College, State University of New York. You can connect with her via Linked In.