How often do we think about how we think about food? As a vegetarian chef, and as someone who loves to eat healthy food, I’ve been thinking a lot about how I eat and the processing that goes on in my head when I decide to eat.
One of the things I’ve noticed is how I have this ingrained concern about getting enough protein. I’ve become an adherent to the modern-day reductionist notion of thinking in terms of carbohydrates, fats and proteins. This likely started when I did hi-intensity weightlifting. My trainer Nasha was always pushing me to eat a certain amount of high quality proteins in every meal (6 times a day). And nowadays we have access to so many fad diets competing for popularity based on either hi-protein, low-fat, or no-carbs. The diets are confusing, and also misleading in my opinion.
I’m coming to realise I want to look at the food on my plate more consciously, not thru a lens resembling a science class, but in an increasingly wholistic way that recognises me – a human – as part of a larger chain of life over a long evolutionary history.
On these pages I hope to begin more detailed explorations around different thoughts about food, how we eat, where our food comes from, and how we can eat more healthily.