I started this blog in January of 2012. At first, it was just a creative outlet, a place to experiment with recipes, food photography, and blogging. Here’s what it looked like way back then!…
Since losing more than 30 pounds two years ago, and because I’ve kinda become known as a food guru in my social circles, people often ask me, “So, how do you eat?”
I’ve had a hard time answering that. It took me a long time and much trial and error to arrive at what works for me, and even when I found it, I was too close to it to be able to articulate it for others.
But this week it hit me. It’s just this simple five-part formula:
Ever wonder why we’ve been misinformed for so long about sugar’s role in weight gain and heart disease? It’s a convoluted story, but part of it involves Harvard professors slanting their research to favor the sugar industry, for a price.
I don’t make this stuff up, folks.
Yesterday, Stat News published an article with this arresting lead:
As nutrition debates raged in the 1960s, prominent Harvard nutritionists published two reviews in a top medical journal downplaying the role of sugar in coronary heart disease. Newly unearthed documents reveal what they didn’t say: A sugar industry trade group initiated and paid for the studies, examined drafts, and laid out a clear objective to protect sugar’s reputation in the public eye.
Yesterday morning, I was doing a writing exercise that asked me to think about painful places I don’t want to return to, and how that relates to my current writing. As I mulled over possibilities, one that came back to me was late 2009, when my dad was dying. At the same time, my mom was slipping deeper into the grip of Alzheimer’s, and our kids were either away at college or soon to be there.
So many exits, all at once. All that loss brought out something in me I hadn’t experienced since my teenage years: eating because I just wanted to stop hurting — even if it was just for 30 minutes.
I don’t always buy organic fruits and veggies. It depends on the prices, and how much of the food I’m going to eat, and how easy the surface is to wash. And also taste! Organic strawberries and carrots taste so much better than conventional!
But another factor is which foods tend to be most pesticide-laden. Every year, the Environmental Working Group puts together a handy two-part report card called the “Dirty Dozen” and the “Clean Fifteen.”
Here’s the list for 2015. (It usually doesn’t change much from year to year. But you can always google “clean fifteen” for the given year.)