Food

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Michael Pollan compresses his main principles to:

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“Eat food. Not too much. Mostly plants."

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I added "mostly protein and plants",

as the recommended dose of protein was recently increased but still, a lot of health researchers, like Dr Rhonda Patrick say the recommended doses are still low compared to what's optimal, especially if you train. And you should train, right?

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Dogma

Pollan has a bunch of other rules, but also says

Rule 64: “Break the rules once in a while."

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Which is a good reminder not to be too dogmatic about nutrition.

The thing is "dogmatic" is a very subjective measure, and for some reason is one of the most sensitive topics for many.

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Food Goal

My main goal with food usually is to enhance/ stabilize my mood, help me keep a clear head, and allow me to be productive.

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Why prepare your own

I've been preparing most of my food since my 20's, at first as a way to save money, but then I quickly realised I can have a

- more nutritions meal

- better quality meal, knowing the ingredients and the origins of the ingredients

- faster meal - especially with some smart prep work

- again at a fraction of the cost

- and relax while I prepare it.

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so it just seems like a no brainer to learn to cook.

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I'll share soon more about principles I follow, and thinking of writing more about the "allegedly!!! weird" recipes I sometimes make.

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"Weird" Recipes

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This weirdness of the recipes probably come from

- travel: apparently there are no universally objective good tastes, only culture and what we are used to eating when we judge taste

- basic principles, meaning follow the macros, look at what your body might need, what foods make sense and just combine them.

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Following these ideas often lead me to things like

- grilled chicken with dark chocalate and honey

- pickles and ice-cream (especially after runs, salt, sugar, fats for slow absorbtion, tastes great too)

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which friends tend to find weird but some can appreciate the innovation.

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Judging by the responses so far, a list of these would be a fun read and could be a fresh take on food for many.

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Also I lose most of these "recipes", so sharing it forces me to pay more attention, gather them in one place, for my own reference as well.