All fresh produce is not created equal, and low-fat is not always best. Follow these healthy eating strategies from The End of Illness.
Eat well. Get your nutrition—including naturally occurring vitamins and minerals—from real, whole food that is as close to nature as possible. Don’t trust anything that comes out of a blender, juicer, or glass jar. Buy frozen fruits and vegetables or “fresh flash-frozen” over what many supermarkets sell as just fresh. It’s hard to summarize nutritional recommendations in a list, but below is a list of general recommendations. Understanding the complex nature of nutrition is a more important principle, but lists can be helpful tools:
2. Eat on a regular schedule—it doesn’t matter how many meals, just regular timing. No snacking. (You’ll learn the importance of maintaining such strict regularity shortly.)
3. Eat cold-water fish a minimum of three times per week (e.g. salmon, sardines, tuna, rainbow trout, anchovies, herring, halibut, cod, black cod, mahimahi, etc.). Exception: It’s better to avoid fish than to consume any fish that is not recommended by SeafoodWatch.org, which keeps a running record of safe, ocean-friendly seafood.
4. Choose a multicolored diet.
5. Drink red wine (one a glass a night) five nights per week—unless you’re at high risk for breast cancer.
6. Eat a good-fat diet—not a low-fat diet.
7. Read Michael Pollan’s In Defense of Food—it’s the best book on food.