Just yesterday my husband pointed out another article, this time about salt. We have been led to believe to cut out salt is good for us and too much of it is bad. This article said the exact opposite – that not enough salt causes exactly the diseases that too much would cause.
The same goes for saturated (animal)fat like butter, lard, dripping and the fat of your meat.
Then I came across an article about the use of microwaves which were once said to be the healthiest way to cook because the cooking process was short and now they are classed as the worst thing ever for food quality.
I still don’t know what’s right and what isn’t since most research articles are sponsored by vested interest groups. But is it any wonder we are confused? And just looking around generally people are not healthier than they were 50 or 70 years ago before the articles, microwaves and analyses of everything.
To my mind we still do well to look for foods that are real, home grown or local from markets and home prepared.
How does this tie in with training? Two ways –
1. Eating low nutrition food will set you up for lacking energy and therefore poor training output. When you feel sluggish motivation to even move in the first place is lacking.
2. If you are looking to shed a few pounds, training alone won’t cut it. It has to start with those real, home prepared foods taken in appropriate serving sizes and frequency. That means not so much and not so often.
Snacking is often mistaken as a free license to eat all day long, and the portions of a snack seem to have grown into almost a full meal. If you are functioning better with snacking, your meals need to reflect that. LOTS of vegetables and a smaller amount of meat and even smaller other fillers. The snacks should only be something non sugary and non flour based. That brings it to a few nuts, a little protein, perhaps s half cup or less of unsweetened yoghurt or some raw vegetables.
It’s time to get more real again with our lives with respect to food, drink and movement.
