Making Good Food Choices

  • Choose food that is recognizable as parts of plants and animals. Look to assure that there are things like leaves, fruit, and plant materials in most of the things you consume. Any fish or meat should have the appearance of animal flesh (bones, blood, veins, etc.)
  • Wherever possible, choose organic and local.
  • Don't buy foods with bar codes.
  • When consuming grains and seeds, avoid highly processed types and choose less processed varieties like brown rice, whole nuts, and coarse ground grains.
  • Just because you are an athlete doesn't mean you need to consume unusual amounts of carbohydrates. Only 1% of your body is composed of carbohydrate-excess amounts become unneeded fat.
  • When eating foods with concentrated carbohydrates, choose foods that also have other nutrients like whole grains and fruits.
  • Limit/eliminate all high glycemic index white flour/white rice products and instead consume low glycemic index starches such as sweet potatoes, barley, kamut, quinoa, brown rice, and the like. These starches have tasty flavors and don’t cause the insulin spike associated with more common starches. 
  • If you buy processed foods, examine the labels for what they contain, and reject products that have anything other than that food in them. For example, the label of the peanut butter that I buy says: “Contains: peanuts” and there is nothing else listed. 
  • Don’t buy/consume foods that will not “go bad” fairly quickly, within a week or so. Root vegetables are the exception and can last up to a couple of months in a cool place. 
  • Eat lots of leaves and shoots like spinach, asparagus, and broccolini. 
  • Drink mostly water.
  • Eliminate/minimize alcoholic beverages.
  • Use pepper, spices, and curry for flavor instead of salt.