We’ve Been Eating this for Millennia…
We’ve eaten these for millennia…now they’re bad?
For centuries, our diets have been anchored by whole foods like meat and eggs, fundamental sources of essential nutrients and protein. These natural, minimally processed items have sustained human health and development through the ages.
Contrastingly, the last century has seen a surge in ultra-processed foods—a stark departure from our traditional fare. Yet, in a puzzling twist of public discourse, it's often the time-honored meat and eggs drawing scrutiny for health concerns. This narrative begs the question about our understanding of nutrition and health. While no food group should necessarily be vilified without nuanced evaluation, the rise in chronic diseases correlates with the increase of ultra-processed foods in our diets, as well as the AMOUNT of food in our diets. These products, often filled with additives, preservatives, and refined ingredients, are a far cry from the nutrient-rich whole foods our ancestors thrived on. Not to mention the caloric density of these foods.
The emphasis on processed foods has not only altered our taste preferences but potentially our health trajectories as well. The simplicity and nutrient density of meats and eggs, packed with high-quality proteins, vitamins, and minerals, contrast sharply with the complex ingredient lists of many modern food products. It invites a deeper reflection on our dietary choices and their long-term implications. As we navigate the wealth of information and misinformation in nutrition science, returning to the basics—valuing the whole, minimally processed foods that have nourished humanity for millennia—might just be the key to unlocking better health outcomes.
While I believe it's crucial to approach dietary recommendations with nuance and based on individual health needs, dismissing the role of traditional foods like meat and eggs without good evidence does a disservice to our health.
As always,
GIVE YOUR BODY WHAT IT NEEDS, WHEN IT NEEDS IT.
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