Eating strategy for weight loss

More from Helen Nearing’s book Simple Food:

“Why go to a lot of trouble, and use a lot of time and energy, just feeding the body? By keeping foods and meals simple and easy, the tasks may be so shortened that there is little labor involved. Keep frills and fanciness to a minimum. Keep fundamentals in the foreground. Try to get the most nourishment for the least effort. Learn what foods the body requires – the vitamins, minerals and proteins for good functioning. Find the natural right diet and stick to it.”

“I believe the work of feeding people could be simplified to such a point that it would take less time to prepare a meal than to eat it, whereas now it is usually the other way around. Perhaps that might be the test for rational eating. If you eat for half an hour, or an hour, put only that much (or less) time into preparation; no more. Then you would be closer to living simply on simple food.”

“. . . Eat with one dish or bowl. Eliminate all nonessentials in tools and utensils as well as elaboration in food preparation.”

“Nutritional value should come before taste value: so should economy and ease of preparation. Our menus are simple, but vary within the daily pattern; some fruit or fruit juice and our own herb tea for breakfast; a hearty vegetable soup, with boiled grains, peanut butter, honey and apples for lunch; a big salad, some cooked vegetable from the garden and a fruit dessert for supper. Every day the soup can be different. The grain can be millet, buckwheat, oats, wheat or rye. The salad need never be the same. The vegetables vary with the season. Our dessert can be any of many fruits, raw or cooked. But the general pattern remains, so that the diet is uninvolved and the preparation uncomplicated.”

I really like this approach to eating, food choices, and food preparation. It’s all about simplification of process and minimizing our attachment to sensory stimulation. Its really about developing habits that limit and simplify the strategies and activities for nutritional excellence.

I believe that an effective strategy doesn’t have to be complicated. One can develop a working pattern (e.g., a “daily menu” that one sticks to) and still have the variation within that system to prevent boredom (which can backfire) and to ensure micronutrient diversity and coverage.