What is important when selecting foods? Natural and healthy come to mind first. That implies raw – no containers or processing. In reality, that limits our choices to fruits and vegetables.
Fruits and vegetables should be the mainstay of almost every meal. Leafy green vegetables – many types. I usually use five or more with most meals. Colored fruits and vegetables are ideal also. The color should go all the way through the fruit or vegetable – think blueberry, not eggplant. Fruit options should mostly consist of berries – they are low in sugar content compared to the other options.
Carefully avoid all dairy and grains. Why? Because of the caloric content. The objective is to balance your vitamins, minerals, enzymes, amino acids, etc. with the lowest possible number of calories. It’s called restricted calorie lifestyle. Restricting your calories makes your body work differently – more healthy. You add on extra calories for no really good reason choosing dairy and grains for every meal.
What’s left? Protein and oils. Both are high in calories. Rotate your proteins daily. It’s best if you can not repeat the same protein within a 48-hour window. You are forcing your body to extract the nutrients it needs from different sources daily. It is to your advantage to change proteins options often. You don’t need a 16-oz top sirloin for a meal. I average around 10-12 ounces/day regardless of source.
Oils – avoid almost everything you find in the store that contains omega-6 fatty acids. Too many omega-6 fatty acids creates inflammation in your body. Most of the omega-6 fatty acids are rancid in the bottle due to its processing. Medium chained triglycerides (coconut and red palm oil) are ideal. Most olive oils are tainted. They are an omega-9 fatty acid. Your body doesn’t need it for health, but can tolerate it. Omega-3 fatty acids are your best health buddy. Ideally, the ratio of omega-3 to omega-6 fatty acids should be around 1:1.