This was sent on to me and attributed to Michael Pollan. I could not trace it back but nonetheless worth considering.

Have a think smile emoticon

1. Eat food
2. Don’t eat anything your great‐grandmother wouldn’t recognize as food
3. Avoid food products containing ingredients that no ordinary human would keep in the pantry
4. Avoid food products that contain high‐fructose corn syrup
5. Avoid food products that have some form of sugar (or sweetener listed among) the top three ingredients
6. Avoid food products that have more than 5 ingredients
7. Avoid food products containing ingredients that a third‐grader cannot pronounce
8. Avoid food products that make health claims
9. Avoid food products with the wordoid “lite” or the terms “low fat” or “nonfat” in their names
10. Avoid foods that are pretending to be something they are not
11. Avoid foods you see advertised on television
12. Shop the peripheries of the supermarket and stay out of the middle
13. Eat only foods that will eventually rot
14. Eat foods made from ingredients that you can picture in their raw state or growing in nature
15. Get out of the supermarket whenever you can
16. Buy your snacks at the farmers market
17. Eat only foods that have been cooked by humans
18. Don’t ingest foods made in places where everyone is required to wear a surgical cap
19. If it came from a plant, eat it; if it was made in a plant, don’t.
20. It’s not food if it arrived through the window of your car
21. It’s not food if it’s called by the same name in every language (Think Big Mac, Cheetos or Pringles)
22. Eat mostly plants, especially leaves
23. Treat meat as a flavoring or special occasion food
24. Eating what stands on one leg [mushrooms and plant foods] is better than eating what stands on two legs [fowl], which is better than eating what stands on four legs [cows, pigs and other mammals].
25. Eat your colours
26. Drink the spinach water
27. Eat animals that have themselves eaten well
28. If you have space, buy a freezer
29. Eat like an omnivore
30. Eat well‐grown food from healthy soil
31. Eat wild foods when you can
32. Don’t overlook the oily little fishes
33. Eat some foods that have been predigested by bacterial or fungi
34. Sweeten and salt your food yourself
35. Eat sweet foods as you find them in nature
36. Don’t eat breakfast cereals that change the color of the milk
37. The whiter the bread, the sooner you’ll be dead
38. Favor the kinds of oils and grains that have traditionally been stone‐ground
39. Eat all the junk food you want as long as you cook it yourself
40. Be the kind of person who takes supplements – then skip the supplements
41. Eat more lie the French. Or the Japanese. Or the Italians. Or the Greeks.
42. Regard nontraditional foods with skepticism
43. Have a glass of wine with dinner
44. Pay more, eat less
45. Eat less
46. Stop eating before you’re full
47. Eat when you are hungry, not when you are bored
48. Consult your gut
49. Eat slowly
50. The banquet is in the first bite
51. Spend as much time enjoying the meal as it took to prepare it
52. Buy smaller plates and glasses
53. Serve a proper portion and don’t go back for seconds
54. Breakfast like a king, lunch like a prince, dinner like pauper
55. Eat meals
56. Limit your snacks to unprocessed plant foods
57. Don’t get your fuel from the same place your car does
58. Do all your eating at a table
59. Try not to eat alone
60. Treat treats as treats
61. Leave something on your plate
62. Plant a vegetable garden if you have space, a window box if you don’t
63. Cook
64. Break the rules once in a while

http://www.nofructose.com/food-ideas/food-principals/

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Credit Suisse have just released their 84 page report on ‘fat’.

You might as well read it as an endorsement of LCHF – Low Carb and Healthy Fat. They are seriously looking at the changing nutritional profile and seeing the economics.

This report follows on from their October 2013 report on Sugar. It pretty well nailed the perils of sugar. This time they have gone over the whole ‘fat’ issue.

They acknowledge that ‘saturated fat is bad’ is a myth.

Same goes for cholesterol in our diet.

“Fat is one of the three macronutrients of any diet; protein and carbohydrates are the other two. Over the last fifty years, general nutritional wisdom has been to recommend moderate consumption of fat, lower the intake of saturated fats (butter, lard, milk, red meat, coconut oil) and cholesterol (eggs, poultry, beef)
and increase the consumption of polyunsaturated fats (soybean, sunflower, corn, cottonseed oils) and carbohydrates (pasta, bread, sugar, etc).

Fat is a complex topic and these recommendations have been an area of significant debate over the past thirty years. Some believe that these dietary recommendations—closely followed by the U.S. population—are the leading cause of the country’s high obesity levels and the fast growing number of people suffering from metabolic syndrome. Others support maintaining the current “generally accepted principles” with a limit of 10% of daily energy intake from saturated fats and no limits on monounsaturated fats (olive oil, canola oil, palm oil, nuts), polyunsaturated fats or carbohydrates.

Our market surveys show that most consumers’ and doctors’ perception on fat are aligned with the official nutritional recommendations. Yet, some consumers are clearly making new choices. Consumption of butter is growing globally at a rate of 2-4% a year, and in the first half of this year volume sales volume of whole milk in the U.S. grew 11%, while skim milk shrank by 14%. Egg consumption in the U.S. has grown by 2% and organic eggs consumption by 21% in the last twelve months.

We believe that we are at a turning point. Our own analysis and the most recent medical research support these new trends. Medical research has shown that eating cholesterol has basically no influence on the level of cholesterol in the blood or on potential heart diseases. Neither has the link between saturated
fat intake and cardiovascular risk ever been proven. On the other hand, a high intake of omega-6 polyunsaturated fats (vegetable oils) has not been proven as beneficial for our health and trans-fats have been shown to have negative health effects.

The higher intake of vegetable oils and the increase in carbohydrate consumption in the last 30-40 years are the two leading factors behind the high rates of obesity and metabolic syndrome in the U.S. Saturated and monounsaturated fats are not.

The conclusion of this report is simple. Natural unprocessed fats are healthy and key to the evolution of a society that focuses on developing healthy individuals, not just on treating those who are sick. Natural foods high in monounsaturated and saturated fats are one of the preferred sources of energy for our bodies to use and store. Omega-3 has strong protective properties for our
heart and brain. Welcome to the new world of fat.”

Nice to have you on board Credit Suisse. These reports are looking at the big picture and getting it right. Why can’t our governments get this right?

http://www.nofructose.com/introduction/fat-and-oil/

Credit Suisse Fat report Sept 2015
https://doc.research-and-analytics.csfb.com/docView…

Credit Suisse Sugar report Oct 2013
https://publications.credit-suisse.com/…/re…/file/index.cfm…

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