Zoe Alexander

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Recently, I was having a conversation with some random girl and when I mentioned that I was into nutrition, she asked me to give her my five rules of nutrition, the five things she needed to know to eat right. I managed to come up with three off the top of my head and told her that basically covered it, then later realized that one rule is all that’s needed. You must follow this one simple rule to put yourself on the road to top-notch health.

Ready for an epiphany? It’s…

Eat real food.

Now, I’m not a genius that just broke the code of the universe. Jack Lalanne said, “If man made it, don’t eat it.” Michael Pollan broke it down to “Eat food. Mostly plants. Not too much.” It really is that simple. So many nutritionists want to make it difficult; confusion keeps them employed. Look at the Food Pyramid, which was at least an attempt to get people eating right. Too many rules, too many gray areas. We can argue that the Food Pyramid is a convoluted mess of ill health, but the pertinent fact is that it’s too difficult to figure out, even if it was any good. What exactly is a serving? And how do I decide if I need 6 or 11 servings of grains? Is that pork chop “lean”? And then there are all of the rules about saturated fat, cholesterol, calories, total fat, sodium, and sugar intake. How can you make heads or tails of anything this complex?

We can argue about low carb, low fat, The Zone, Ornish, Atkins, and Weight Watchers until we’re blue in the face. But civilizations have thrived on diets of varying macronutrient proportions throughout history. The Inuit ate a diet of almost no carbs and mostly fat with no ill effects. The Masai drank cow blood and milk and ate meat like it was going out of style. As the nutritionists gasp, I’ll mention that the Masai achieved prime health too. The diet on the island of Okinawa is heavily weighted towards vegetables and rice with some fish and little meat, high in carbs, low in fat. Again, very good health; Okinawans have excellent longevity.

So it’s not so much about the macronutrients, as long as you’re getting enough protein and fat to allow the body to function properly. It’s about the types of food being consumed. Dr. Weston Price noted that traditional civilizations thrived until they were introduced to processed grains and sugars, at which point, health declined markedly. We all know someone that follows a low-fat diet or low-carb diet by eating every processed product in the store that excludes their chosen macronutrient (”Angel Food Cake is a fat-free food!”). They rarely make the progress they’d like to. Why? Because before you can worry about macronutrients, you need to focus on food. You don’t eat nutrients. You eat food.

Let’s keep it simple: Eat real foods, preferably in their natural state. I think it’s pretty easy to figure out what is “food” and what isn’t. A few things to remember:

Food grows and dies. It isn’t created.

Food rots, wilts, and becomes generally unappetizing, typically rather quickly.

Food doesn’t need an ingredient label (and probably isn’t in a package either).

Food doesn’t have celebrity endorsements.

Food doesn’t make health claims.

Let’s give some foods this simple test and see if we should eat them:

Broccoli – Most certainly a real food

Steak – Deliciously real food, straight off the cow

Oreo cookies – Hold while I read the ingredients. Are you serious?

Eggs – Bingo

Walnuts – Check

Spaghetti – I don’t recall seeing a spaghetti tree on my last hike

Pop-Tarts – Just seeing if you’re paying attention

Pasteurized/Homogenized Milk – Nope, not in its natural state

Raw Milk – Yep, real food, naturally

Sure, there are still a few gray areas. That’s the life of an omnivore. For instance, what about oatmeal and other whole grains? Those are things you will have to decide for yourself. My guidance is to keep grains to a minimum, if included at all. Cheddar cheese from raw milk? Probably okay. Velveeta? Not so much. Lard? For sure. Olive oil? I say yes, though it could be argued both ways. Crisco and margarine? Not a chance.

What you notice is that few of these foods, with the exception of cooking oils, come from a factory. They just exist. There’s no secret formula to create them. Even olive, coconut, and palm oils, while requiring extraction, require no special knowledge. Just press really hard and you get oil. Nobody has a patent on the flavor of an apple. The ingredients in zucchini can’t be tweaked to ride the current nutrition wave.

Eating real foods virtually eliminates one of the hardest parts of maintaining your weight: counting calories (or carbs or fat). Real foods have a built-in feedback mechanism to keep you from overeating. Protein and fat stimulate appetite-suppressing hormones. Fruits and vegetables tend to be bulky for their caloric content. Some may want to argue about Glycemic Indexes and other fun things, but no one gets fat by eating carrots. People get fat by eating fake foods. Just eat real ones and I guarantee that you’ll shed fat and feel better.

That’s not to say that there’s no place for managing your carb, fat, and protein intake. But before embarking on any road that gives you a set number of carbs or fat to eat, you must decide to eat real food. Until you start with real food, you will struggle. Once you start down the path, you may need to tweak if you’re going to try to build muscle or compete in marathons, but for health, just eat real food! Your body, which is significantly smarter than your mind, knows what it needs and if you feed it real food and then pay attention, it will give you feedback.

What do you think? Is eating real food enough to achieve top health or is there more to it