I eat a lot of high-quality animal products, and I’ve never enjoyed better health. I almost never get colds, I sleep well, I’m building and maintaining lean muscle and I’m annoyingly energetic. And I’m in my late 40s, a time when many of my peers are gaining weight, feeling exhausted, seeing the beginnings of chronic illness.
Three years ago, I would have never expected chicken liver to be a freezer staple, but after nearly two years of baffling health concerns and trying extreme diets, a meal at a small-town restaurant changed my health — and how I thought about my body.
You know the feeling…you can’t seem to step away from the fridge or get images of food out of your head. Sometimes it’s not even because you want food. The feeling might arise even right after you’ve had a big meal or snack.
Farmer’s market trips are a favorite activity in my family and friends, but they are a vital way to get the freshest, most nutrient rich produce and support your local agriculture to boot. Both nutritionists and restaurant chefs alike can be found picking at farmer’s markets.
Bean popularity waxes and wanes but it’s health benefits are unassailable and timeless. A colossal body of scientific research continues to link bean eating with multiple benefits for people in a variety of age groups and in many healthy eating lifestyles.
When you’re looking to add more grams of protein to your diet, you’re likely to grab protein powders, animal protein, like meat, chicken breast, or fish, and some plant protein alternatives, like tofu or lentils. Yet, some green veggies can actually be a great addition to your diet in terms of meeting your RDA requirements for the day.
When it comes to carbs, there are a lot of opinions out there. Some nutrition experts are convinced that cutting carbs is the secret to good health. “Avoid them all!” they say. Other experts, confusingly, say that carbohydrates are an essential part of any healthy diet — and that cutting them out of your diet will only cause fatigue and hunger.