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Dietary rut? 5 ways to snap out of it

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June 20, 2018

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Comments

Rick Weissinger
June 26, 2018

I can’t believe Teresa Fung of all people is recommending people eat more fish and chicken. She knows better than 99.9% of the world’s population does that soy products and legumes are healthier and far less toxic sources of protein.

Bob
June 26, 2018

Home cooking is a precious past time that is the back bone of family and social gatherings. Think of any celebration where food or drink does not play some part. Food has always been the way our ancestors socialized and celebrated special occasions. It also is the main contributor to individual health as it supplies the vitamins and minerals from the hard earth that run all of our biological processes and more importantly energy, immune function, hormones and cellular repair. In fact I can not think of a singular remedy that could repair the nation’s health better and cheaper than home cooked meals prepared with knowledge and skill. If we saw a trend towards fresh produce at home we may well see a down turn in “fast food fatalities” as better health is cost effective on reducing the general need for medications and health facilities. The magic bullet is the body itself. The blue zone or where the longest living people in the world reside have at its core fresh local produce prepared in the home. Feed the nation and reduce the health bill with home cooking?

Ellen
June 26, 2018

Re. “Dietary Rut”
Yes, batch cooking is great, but freeze some down(I use glass jars labeled with tape & a Sharpie). It’s not good for the immune system to be repeatedly exposed to the same foods, as that is how intolerances develop.

I’ve been on a five-day rotation diet for several years now. There are several choices in every category each day- although I have intolerances which limit my choices.

Winston
June 25, 2018

noticed red wine arrested my impending migraines. Been taking resveratrol now 6 months. Previously suffered one migraine a week. Have had no migraines since taking resveratrol Have degrees in biochemistry and pharmacology. I’m not going back.

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