The Healthy Runner's Diet Follow these six rules for a healthy, whole-foods eating plan designed just for a runner like you. By Liz Applegate, Ph.D. Wednesday, August. Amazingly, given enough calories, the human body is capable of manufacturing the majority of the thousands of the chemical nutrients that it needs to sustain life. Balanced Diet. Dietitian, Juliette Kellow explains what makes a healthy balanced diet. Read about the following food groups and in a table as shown below fill in three of your favourite foods for each group. A balanced diet means getting the right types and amounts of foods and drinks to supply nutrition and energy for maintaining body cells, tissues, and organs, and for.The American diet in one chart, with lots of fats and sugars. This is a non- interactive version of the chart. Also check out the interactive version, by Civil Eats and the UC- Berkeley Graduate School of Journalism News. Over on Civil Eats, Andrea Jezovit has put together a terrific interactive chart on the U. S. Using USDA data for “average daily calories available per capita, adjusted for spoilage and waste,” it tracks our eating habits since 1. For me, the most interesting categories are the latter two. They represent what could be called the “value added” by the food- processing industry. It is bizarre how much chemical- laced sugar water we consume.) At any rate, I decided to crunch a few numbers from Jezovit’s great chart to shine a light on the centrality of added fats and sugars to our diets. In 1. 97. 0, the U. S. That’s an impressive 2. U. S. This is powerful evidence that the cheap- food policy instituted by Nixon- era USDA chief Earl Butz succeeded dramatically. In an age of maximum production of corn and soy, the U. S. That’s a 3. 5 percent jump over the 1. U. S. Here’s a simple conclusion: If the food processing industry simply cut added sugars and fats by half in calorie terms — from 1,1. Type 2 diabetes. We can also read the chart for information on how the bounty of corn and soy unleashed since 1. Corn and soy are the principal feeds for confined animals, so we might expect to see a jump in meat and egg calories. Yet the chart tells us that the food system generated 4. That’s just a 4 percent increase. So the corn/soy boom didn’t translate into a meat boom — it made meat significantly cheaper as feed costs fell, but it didn’t inspire people to eat much more of it. Don’t get me wrong: Americans put away a huge amount of meat, more than nearly any other country per capita. It’s just that our meat consumption hasn’t changed much since 1. Corn, of course, gets turned into high- fructose corn syrup, use of which skyrocketed throughout the 1. Indeed, Americans on average get 1. And soy gets turned into lots and lots of soybean oil — much of it partially hydrogenated — which then gets put into everything from baked goods to peanut butter to potato chips. I think it’s fair to say that a massive part of our diet- related health problems stem from sugar isolated from corn and fat isolated from soy. All of this made me think of this excellent recent New York Times Magazine article by Annia Ciezadlo on the paradoxes of what has become known as the “Mediterranean diet,” known for its reliance on fruits and vegetables, whole grains, olive oil, and small amounts of meat, fish, and eggs. As the wonderful cookbook writer and historian Clifford Wright notes in his (ironically titled) book A Mediterranean Feast, the diet grows out of scarcity and resourcefulness.“Consider that until recently the picture of the Mediterranean was one of poverty and destitution, even in the richest countries,” Wright writes. There was no food industry cranking out sugars and fats to add to food; they were precious ingredients, and used sparingly. In her NYT piece, Ciezadlo shows that such traditions are eroding all around the Mediterranean as the popularity of U. S.- style fast and convenience food — laden with plenty of added sugars and fats — explodes. And as the traditions wane, diet- related health troubles in Mediterranean nations are surging to U. S. Today, she writes, “Mediterranean people have some of the worst diets in Europe, and the Greeks are the fattest: about 7. Greek population is overweight.”It’s interesting to me that here in the United States, the diet promoted by the sustainable food movement is largely patterned on the old Mediterranean style. People generally have to pay a premium to attain it, and a wealth of science shows it to be quite healthy.
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