Jun 132013
 

Foodist.
Darya Pino Rose.

To become a foodist, you need to get out of the dieter’s habit of scheduling good behavior for when it’s more convenient.

Page: 90

It is so easy to ‘start tomorrow’ on something that should and could so easily be done today. This includes getting started on eating right.

Why not quit buying the junk food that so easily entices and maybe even clear out the bags and boxes of fake food in your cupboards and begin right now on a journey towards eating better? What are you afraid of?


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Jun 112013
 

Foodist.
Darya Pino Rose.

One thing I’ve discovered since switching to unprocessed, real food is that most of the things I considered decadent treats in the past really aren’t as good as I thought they were. When you start to appreciate that even vegetables can taste amazing, your standards for what is worth eating drastically rise. Also, your palate acclimates to real flavors, and it becomes easy to recognize the overly sweet, salty, and creamy (i.e., fatty) concoctions that pass for indulgence in the industrial food chain. Your mouth starts perceiving these imitations for what they really are: bad for you, without any real taste.

Page: 79

Many of the desserts on our recent cruise seemed bland. Makes me wonder if they were any different than past desserts or if, having cut out added sugar in my daily eating, I no longer have cravings for things sweet.


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Jun 092013
 

Foodist.
Darya Pino Rose.

One of the biggest problems of modern society is the obscenely common use of sugar in nondessert foods. Although it’s fairly obvious to most people that a glazed doughnut isn’t the healthiest choice (10 grams of sugar), a Thai chicken salad from California Pizza Kitchen contains over four times as much sugar (45 grams). Sure, there are additional benefits from eating salad vegetables, but would you have guessed you were eating the equivalent of four doughnuts worth of sweetness by ordering a salad?

Page: 66

Ever since the ‘low-fat’ craze has taken hold, food manufacturers (there is something wrong with that combination of words) have replaced the healthy, satiating fat that would come naturally in foods with sugar and other sweetners to make their creations palatable. Where I see this most often is in yogurt, labeled “low-fat” but with enough sugar (aka fruit) added that any health claims are moot.


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Jun 092013
 

Foodist.
Darya Pino Rose.

We do not need unhealthy foods to be more convenient or less expensive. And if you’re going to put health aside and eat them anyway, they should also taste absolutely amazing, not just good or even pretty good.

Page: 63

It has always been easy to pass up dessert at a restaurant. Who wants to pay $6 or so for something you don’t need when you are already full.

But what if it is ‘free’? We just got back from a 7-day cruise to Alaska. After our meals we had a choice of desserts which were included. Sometimes they offered something interesting but most were fairly ordinary.

For more than a year I have had no problem passing on desserts and cookies at events and friends’ houses yet I found myself unable to pass up the ‘free’ desserts on cruise. Why?

I am going to allow myself desserts now. But only if they are amazing. And in small quantities for those very special occasions like grandkid’s birthdays.


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Jun 082013
 

Foodist.
Darya Pino Rose.

One of the author’s seafood recommendations caught my attention:

EAT SARDINES. These little guys are sustainable, healthy, and delicious. I prefer fresh sardines, but I also enjoy the boneless, skinless sardines from cans. Pair with dry-as-a-bone white wine. Yum, yum.

Page: 53

My dad was an avid sardine eater when I was growing up. I don’t remember enjoying them as much as he did. Since going low-carb,  I have once again started eating sardines and will have to try them with some white wine.


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