The 30-Second Body by Adam Rosante

Author:Adam Rosante [Rosante, Adam]
Language: eng
Format: epub
ISBN: 978-0-8041-7921-8
Publisher: Random House Publishing Group
Published: 2015-03-16T16:00:00+00:00

Now, don’t bug out. I’m not so out-of-touch to demand that every single thing you put into your body be grown in your backyard or purchased from the farmer’s market. If that’s what you can swing, amazing (and please invite me over for dinner; I’ll help cook and even do the dishes after!). If not, no worries. You can find whole foods at your local grocery store. You see, I’m not suggesting you cut out food that’s sold in packages. That’s both unrealistic and unnecessary. Ever get a bag of baby spinach? That’s food as close to its natural state as possible. It fits the phrase “good foods go bad.” It just happens to be in a package.

When it comes to buying packaged food containing more than a single ingredient, I’m a big fan of the “five-ingredient rule,” which Michael Pollan wrote about in his book Food Rules. Five isn’t a magic number per se, but when you choose foods with five ingredients or fewer, you are likely choosing unprocessed foods. Recipes with more than five ingredients aren’t necessarily bad as long as each ingredient is as close to its natural state as possible—and if you’re making food at home, that’s always going to be better for you than something you buy in a store or restaurant.

On the other hand, if you’re in the grocery store and you pick up a box of something with a list of ingredients that would require a PhD in chemical engineering to decipher, that’s not cool. Remember, good food goes bad. Really think about that. If something is able to sit on a shelf in the grocery store or your pantry for months at a time, do you really want whatever’s in there inside your body? I certainly don’t.

When scrutinizing packages, keep in mind that ingredients on a food label are listed according to their weight. Those first few ingredients make up the majority of what’s inside. It really puts things in perspective when several forms of sugar or unrecognizable “Frankengredients” are up top. Remember: good foods go bad and food as close to its natural state as possible. Is the food you’re about to purchase as close to its natural state as possible, or is it some barely recognizable version of the real thing? Proceed accordingly.

A quick example? Sweet potatoes versus frozen sweet potato fries. A sweet potato is nothing more than a sweet potato. Cut it up, toss it with olive oil and some rosemary, and throw it in the oven at 375 until golden brown. Done! Baked sweet potato “fries.” What’s in that? Three ingredients, all of which came out of the ground. If you find yourself saying, “But wait, olive oil doesn’t just come out of the ground,” good for you! You’re thinking critically about your food choices. Let’s look at that a little closer. What’s “in” extra-virgin olive oil? It’s nothing more than the oil that’s extracted from pressing olives. That certainly is as close to its natural state as possible.

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