Diary of a Nutritionist

Along the same lines as the ever popular phrase: “everything is fine in moderation,” I recently found myself upon the subject of tolerance.

In our society, we often use the word tolerance to describe how much of something we can handle until it throws us noticeably off balance. Tolerance is thus used to describe everything from our pain threshold to alcohol consumption, and from our patience, to physical and emotional pressure. Rarely though, have I heard the word tolerance in association with our food choice and consumption.

The truth is, as a whole, our incredibly fascinating and intelligently evolving bodies tolerate our diets, they do not welcome them.

To think that our bodies revel in the sorts of “food” we consume daily is to assume that our bodies are incapable of differentiating between real and manufactured nutrients.

To say that we have evolved to enjoy dairy products, gluten, meat products, and processed foods, especially as we do today, is to say that we have evolved to become numb to unfit substances.

Perhaps numb we have become… but consequence we do suffer.

And consequences we have.

Regardless of what science has discovered (or not discovered) about our eating habits today, the health of our food always brings us back to square one. Where did it come from, and how was it processed? Food can be easily converted and used as energy when it is of quality substance. But what is quality these days? And how much poor quality can we tolerate before we change gears?

Quality food is a whole plant food that has been nourished by the sun, nutrient dense soil, and water. Quality food is a natural source of nutrients. Quality food is not genetically engineered grains that must be refined in order to feed another species prior to our consumption, nor is it food that has been fortified with synthetic nutrients, or a food that has been genetically engineered to repel insects. Shouldn’t that tell us something? Not even a bug should want to eat a delicious morsel of corn?

What happened to real food?

Food naturally fit for human consumption?

When we say someone is lactose intolerant, the resulting dialogue is usually something tragic.

You poor thing. You can’t eat ice cream?

We were never intended to consume cow dairy, especially in the way it is consumed today. A staple food.

And there we have it, back to tolerance.

If you tolerate something, does that make it O.K. for consumption, or even beneficial?

If someone has a high tolerance for alcohol, does that mean that more alcohol is better for them, and less so for an individual with less of a”tolerance”?

The truth is, we build tolerances to food and substances,  but tolerance does not make them good for us, or less offensive in the longterm. The moment an offensive food is removed from the diet, and later added back in, the result is discomfort. Not because we need to “get used to” these foods again, but because they should not be there!

After several months of enjoying low-quality food, it is unlikely should someone become violently ill upon eating a banana, or a bowl of steamed broccoli. I can guarantee, however, the same is not to be said for someone adding in meat, or cheese after a lifestyle without– even after 7 days!

So have we really evolved?

Or have we just trained our bodies to become numb to the signals of distress?

If we have truly evolved, why then the steady increase in disease?

Surely, we cannot think this way of life is “normal”.

I encourage you to detox for a week. Discover what it feels like to really fuel your body with feel good food.

When you are ready to take that step…

When you are ready to radiate clean cells and superior health…

I will be happy to schedule a private consultation about removing that blanket of numbing tolerance, and unveiling a more radiant you.

Tolerance?

What are your thoughts?