Healthy eating focused on positive transformation. This section is about real, whole food—questioning health claims, avoiding processed substitutes, and making clearer food choices.
Agave syrup is marketed as a healthy, natural, low-glycemic alternative to sugar. Most consumers are under the impression that agave syrup is minimally processed and made in a similar way to maple syrup
When a health coaching client excitedly tells me about a “healthy” food substitute they’ve found—such as no-sugar, high-protein cookies with erythritol, chicory root fiber, and pea protein—I’m skeptical and concerned
“Citrus Olive Oil produced in Italy” tells you nothing. Ideally, the olives were crushed with citrus, but it could just as well be older Italian oil infused with citrus to disguise the rancid taste. Or Tunisian olive oil blended with citrus flavoring and bottled in Italy.
“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.” —George H. W. Bush
“Don’t fuel your body at the same place where you fuel your car. . . Gas stations have become processed-corn stations: ethanol outside for your car and high-fructose corn syrup inside for you.” —Michael Pollan
Two large carrots have 24,056 IU of vitamin A, which is 482% of the recommended daily allowance (RDA). Yet, it’s perfectly safe to eat two carrots a day. The body won’t convert excess beta-carotene into usable vitamin A.
