Nutrition principles

In an effort to help understand my position in relation to healthy eating and optimising food and dietary choices the following will help to offer direction to those interested to a principle-based approach. This will allow leeway to make your own choices and adapt to your taste preferences, but help to shift your eating practices up the scale.

  1. Base your meals, snacks and fluid intake on naturally occurring, non-processed foods, whether from plants, animals or the sea.
  2. Avoid extremes in dietary practice as these rarely lead to optimal health.
  3. The most important foods for optimal health come from the vegetable category – seek to include a wide variety with plenty of colour – consider seasonality.
  4. Optimising necessary fibre intake should primarily come from vegetable intake in preference to whole grains (though these may contribute).
  5. Whole fruit can be included as a regular part of a healthy diet, but should not exceed vegetable intake – moderate the consumption of naturally occurring high-sugar fruits (figs, dates, grapes, lychees, pomegranates, mangoes, cherries, persimmons, bananas, apples, pears, plums).
  6. When including whole grains, eat them in combination with other foods that contain protein, fats or fibre to help temper their metabolic impact on the body.
  7. Providing there is no related allergies, wild caught seafood should be included as a regular component of the diet.
  8. Many individuals  find improved health when some high-quality animal produce is included in the diet –  practice nose-to-tail eating and don’t be wasteful – practice gratitude for the life given to nourish your body.
  9. Consider the quality of the animals, farming practices, food miles, and ethical concerns in relation to sourcing animal foods.
  10. Some foods are best digested and absorbed when cooked, whilst others may be most nourishing when consumed raw.
  11. Quality herbs, spices and unprocessed sea salt can improve flavour and palatability and form part of a nourishing diet.
  12. Macronutrient (protein, fat and carbohydrate) values can vary considerably and still support, long term good health when they are provided through the consumption of real, clean, whole foods.
  13. The active inclusion of healthy fats is an important part of good dietary practice.
  14. Cook in non-toxic cookware such as stainless steel, cast iron, glass or good quality enamel – avoid Teflon coated, aluminium and plastic cookware.
  15. Sufficient clean, pure water intake is a necessary part of good health