The Rhythms of Health

Dietitian Diana Dyer has made such drastic changes in her eating that when she’s on the lecture circuit, one of the most commonly asked question is: “Are you really able to stick to your diet?” (i.e. “Do you ever cheat?”)

Sure, there’s the “no sugar" rule that many folks question. She’s committed to eating only foods that nourish her and ones that contain biochemical molecules that help with the cancer fighting process in the body. If you're faced with a cookie, she suggests you ask yourself, “Do I need this to nourish my soul?” (It’s obvious it doesn’t feed the body). Then ask, “How much do I need to eat to satisfy that need?” These questions help us not eat on autopilot. The example she gave was a holiday party and she satisfied with one Christmas cookie. Last week my body answered, “Three thin mints!” It might’ve needed more, but there were only four left.

What’s really difficult is being so intentional and fresh in our cooking. It leaves little room for eating out. We’ve cooked more meals, tried more new recipes (mushroom, fennel and potato casserole), eaten together rather than on the run. And those shakes. Making them completely changes the rhythm of life. It takes time to cut up the fresh fruit, get out the frozen fruit, add in the wheat bran and wheat germ, grind in the flax seed, and coax the blender to pulverize the frozen fruit. Then there’s the clean up. Hint: strawberry seeds stick to everything.
Making a daily commitment to these things means slowing down. It really changes your perspective to an “eat to stay healthy” perspective rather than a “live to eat” or my usual “eat because your stomach is screaming and you need to put something in so you can keep working” philosophy.

By the way, here’s the list Dyer provides of the 12 most contaminated foods (i.e. seek organic versions of these fruits at the very least):

strawberries
bell peppers
spinach, tied
U.S. cherries
peaches
Mexican cantaloupe
celery
apples
apricots
green beans
Chilean grapes
cucumbers