The Nutrition Pyramid Part 3

The Nutrition Pyramid Part 3


The food pyramid we have basic nutrition
guidelines here that allow you to make better choices
for your long-term health. What we’ve got is a question mark at the bottom we’re
gonna make sure you understand that by the end of all of this. Then we have
caloric balance which was that classic expression of calories in versus
calories out dictates your overall body weight and then next if we try to go in
a little bit deeper of what’s really important when it comes to making
decisions about food. Food quality is something that most people are aware of
being important but don’t actually have a system to think about whether or not
this is a good idea for them to eat enough okay so we have three different
things that we’re focused on here sourcing of that calorie. That food where
it came from right how you prepare that calorie and then how you ingest
/ digest that food. Okay so starting at sourcing if we’re talking about your
average steak that you buy at a supermarket where did that steak
come from? We know it came from a cow at least here in the States most of the
time it’s coming from a cow where did that cow come from what did that cow eat
and what kind of environment did that cow live in… are all factors that
dictate the quality of that steak right it’s hard to argue that you are
essentially what you digest and you are what your food digests and I think
it’s easy to see that with an animal when you’re eating their flesh you’re
eating the things that they are made up of as well and so considering that is
probably advisable. I’m not here to tell you that you need to eat grass-fed
grass-finished steaks but it is something to consider moving forward ok
so the feed that you’re getting the livestock that matters
if we’re looking at sourcing the feed of the soil so if you’re eating
any sort of produce right stuff that you get from the vegetable or fruit aisle
those things are grown through soil and the quality of that soil matters. A lot
of farms are mono cropping which is a phrase meaning that people are putting
the same thing on the same soil over and over and over season after season after
season and eventually that soil loses its nutrient value. Problems right?
okay sourcing if we’re looking at the chemicals that are used to make this
thing you know fungicides herbicides pesticides things like roundup are
chemicals that make their way into your food antibiotics okay
the distance that this calorie has to travel is something to consider if
you’re buying a steak but it’s coming from Australia you have to
know that it’s likely been frozen and for some folks that’s a reason enough
not to buy that steak because it’s likely a more expensive one and if
you’re going to be investing money into steaks you probably don’t want to have
them having been frozen ahead of time okay things like all right so if we’re
going back to the basic thing quality preparation okay the preparation of your
food most people don’t actually prepare a lot of their calories anymore
I find it very appealing to go out to the supermarket I’m sorry to to
the supermarket and go to the prepared food section or eating out at
restaurants meal delivery services all of these things rob you actually of the
actual work of preparing your food and they take you away from the experience
of really being with what you’re about to eat not to mention you have no
control over what kind of environment it was stored in or what kind of cooking
practices were used to make it. Things like very cheap oils make their ways
into a lot of the things that you eat when you’re eating out and you have
really no say. next if we’re actually cooking at home
the benefit of being able to cook at home is that you get a chance to
actually make all of those decisions for yourself the manufacturing process of
that calorie and I don’t think a lot of people are familiar with the idea that
around the edges of the supermarket is where you get whole foods and in the
middle of the supermarket is where you usually buy groceries and those
groceries are often in paper boxes and plastic packaging and those calories had
to go through a lot of manufacturing to make its way into those shelves and
staying good on those shelves for extended periods of time
anything that can last for awhile without refrigeration is likely used
some sort of preservative is being used to keep it there and I’m not sure that
you’re gonna digest that preservative very well. All right
lastly ingestion to digestion we have two major sections set and setting. Set
is the mindset that you have while eating the quality of your food and how
you actually take it in into your being requires you to hopefully be at least
aware of the fact that you are chewing and you are swallowing and you are
bringing in life into your body if you’re pissed at yourself for eating
this slice of pizza it is more likely to give you indigestion all right. Setting
when eating community is useful being with other folks lowers down stress
hormones and allows you to actually rest and digest, getting into a nervous
system safe state that actually allows you to take in the nourishment.
all right so food quality super interesting topic, I could talk about for days as you can tell. Next time we talk we’re gonna dig into macronutrients or we’re
gonna really understand what is a protein what is a carb and what is a fat
thank you for listening have a good week 🙂

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