Nutrition

In every magazine we learn different things about right and wrong food. Every year there is a new self-appointed health guru – which, incidentally rare grows old – another “rogue” (obesity, alcohol, cholesterol, meat, sugar, salt, radicals, etc.) and another “savior” (losing weight, one glass of red wine, margarine, spelt, vitamins, raw vegetables, etc.). If one examines the scientific evidence, however, it seems poorly done.

Suddenly long-term studies show that the regular consumption of 20-40 grams of alcohol (equivalent to half a liter of wine) increases life expectancy, losing weight reduces life expectancy and anti-cholesterol drugs have dangerous side effects. Everyone lives and eats differently. An American lives differently to a Japanese, and an African differently to Eskimo. Fortunately, our body is a lot more creative in its operations, than our one-dimensional and herd-like thinking scientists like to believe. When iron or vitamin levels are low during disease, it does not mean that they are the trigger for it. Quite the opposite can be true: Maybe our body keeps these values deliberately low and would certainly tilt out of balance if we artificially increase it with food supplements. A general rule is: Do not listen blindly to health gurus nor to any advice in this book. Follow your intuition, your healthy appetite and common sense.

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