Summary: CHAPTER ONE The Principles of Eating Well When I use the wordseating well, I mean using food not only to influence health and well-being but to satisfy the senses, providing pleasure and comfort. In addition to supplying the basic needs of the body for calories and nutrients, an optimum diet should also reduce risks of disease and fortify the body's defenses and intrinsic mechanisms of healing. I believe that how we eat is an important determinant of how we feel and how we age. I al ...show moreso believe that food can function as medicine to influence a variety of common ailments. The American Council on Science and Health, a New York-based nonprofit organization dedicated to ''helping distinguish between real and hypothetical health risks,'' recently suggested ten resolutions for a healthy new year. The council included obvious ones, such as don't smoke, wear seat belts, and install smoke detectors, but addressed diet in only one paragraph: Eat a balanced and varied diet. Avoid obesity and fad diets.There are no magical guidelines for good nutrition. Patients should resolve to plan their diet around the watchwords ''variety, moderation, and balance.'' Remember: There are no ''good'' or ''bad'' foods. The primary danger from food is overindulgence. I find this advice to be remarkably unhelpful.Eat a balanced dietWhat is that? I meet people who think that adding a salad with creamy dressing to a cheeseburger and French fries balances the meal.Avoid obesity?Sure, that sounds like a good idea, but how do you do it?There are no ''good'' or ''bad'' foods?What about soybeans? They contain healthy fiber, a fat that may help lower cholesterol, and unusual compounds called isoflavones that may offer significant protection against common forms of cancer. Soybeans seem like a good food to me. What about margarine? For years I've been telling my patients to avoid it because it contains trans-fatty acids (TFAs), unnatural fats that promote inflammation, heart disease, and cancer. Sounds like a bad fo ...show lessEdition/Copyright: 00
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