Three simple rules for healthy eating

ingredient prep makes home cooking easy


New York Times journalist Aaron Carroll contributes to a column there called “The New Health Care.” He spends a lot of time sifting through research and news related to health, so people often ask him his best advice on nutrition. He’s boiled it down to seven simple rules, about which he says, “They’re the [guidelines] I support as a pediatrician and a health services researcher. But I acknowledge up front that they may apply only to healthy people without metabolic disorders….”

I applaud his balanced approach: “No specific nutrients will be demonized, and none will be held up as miracles. But these recommendations make sense to me, and they’ve helped me immensely.”

Here are his top three.

1. Get as much of your nutrition as possible from a variety of completely unprocessed foods.

2. Eat as much home-cooked food as possible, which should be prepared according to Rule 1.

3. Use salt and fats, including butter and oil, as needed in food preparation. (If this item surprises you, you may want to read his articles on what the research really says about cholesterol, fat and salt in our diets.) If you have an aversion to vegetables, you should try them again, this time with salt and butter!

Item number 2 — cooking at home — is where most of us need help. If you weren’t around for my 20-day countdown to eating healthier last December (or if you need a refresher), here are some of my best tip-filled posts for making home-cooked meals as friction-free as possible.

Also, for almost-daily tips and inspiration on eating healthy at home and out, follow me on Instagram at janalovesrealfood.


Read the complete NYT “Simple Rules” article here.


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