Quotes About Wellness

Human beings ate well and kept themselves healthy for millennia before nutritional science came along to tell us how to do it; it is entirely possible to eat healthily without knowing what an anti-oxidant is.

Rule No. 41. Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.

Obesity rates are inversely correlated with the amount of time in food preparation. The more time a nation devotes to food preparation at home, the lower it's rate of obesity.

But I contend that most of what we're consuming today is no longer, strictly speaking, food at all, and how we're consuming it—in the car, in front of the TV, and, increasingly, alone—is not really eating, at least not in the sense that civilization has long understood the term.

We don't die well in America.

it would be a big mistake if medicalization is all that happens." Why a mistake? Because Bob Jesse was ultimately less interested in people's mental problems than with their spiritual well-being—in using entheogens for the betterment of well people.

Thirty years of nutritional advice have left us fatter, sicker, and more poorly nourished. Which is why we find ourselves in the predicament we do: in need of a whole new way to think about eating.

A diet based on quantity rather than quality has ushered a new creature onto the world stage: the human being who manages to be both overfed and undernourished, two characteristics seldom found in the same body in the long natural history of our species.

Be the kind of person who takes supplements—then skip the supplements.

Stamets had recommended that I "cook" the mushrooms to destroy the compounds that can upset the stomach.

Watch out for those health claims.

Traditional diets are more than the sum of their food parts.

Here, then, is one way in which we would do well to go a little native: backward, or perhaps it is forward, to a time and place where the gathering and preparing and enjoying of food were closer to the center of a well-lived life.

Nutritionism prefers to tinker with the Western diet, adjusting the various nutrients (lowering the fat, boosting the protein) and fortifying processed foods rather than questioning their value in the first place.

Apparently it is easier, or at least a lot more profitable, to change a disease of civilization into a lifestyle than it is to change the way that civilization eats.

There may or may not be a correlation between the beautiful and the good, but there probably is one between beauty and health. (Which, I suppose, in Darwinian terms, is the good.)

pensar no alimento como puro e simples combustível é interpretá-lo mal.

Since 1985 our [American's] consumption of all added sugars- cane, beet, HFCS, glucose, honey, maple syrup, whatever- has climbed from 128 pounds to 159 pounds per person.

People who get off the Western diet see dramatic improvements in their health.

In one analysis, a typical American population that departed even modestly from the Western diet (and lifestyle) could reduce its chances of getting coronary heart disease by 80 percent, its chances of type 2 diabetes by 90 percent, and its chances of colon cancer by 70 percent.

I realized that the answer to the supposedly incredibly complicated question of what we should eat wasn't so complicated after all, and in fact could be boiled down to just seven words: Eat food. Not too much. Mostly plants

Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy.

Foods are more than the sum of their nutrient parts, and those nutrients work together in ways that are still only dimly understood. It may be that the degree to which a food is processed gives us a more important key to its healthfulness: Not only can processing remove nutrients and add toxic chemicals, but it makes food more readily absorbable, which can be a problem for our insulin and fat metabolism.

Ninety percent of a cooked egg is digested whereas only 65 percent of a raw egg is; by the same token, the rarer the steak, or more al dente the pasta, the less of it will be absorbed. Dieters take note.