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One of the keys to maintaining improvements in the way we eat is the ability to practice moderation in our diet. As a society, we tend to adopt a "all or nothing" approach to food – eating too much or trying to remove this food or food category altogether. This tendency to extremes becomes even more obvious when we look at what happened to food on the shelves of our local supermarkets. On the one hand, we have exceeded everything, and on the other hand, everywhere in the supermarket we see claims as defatted and without sugar. And these claims attract us because they are absolute. But if we can master the eating habits with moderation, then no food should be forbidden. We can eat the food we enjoy, as long as we do not consume too much of them.
Michael Pollan: How much we eat is a very important issue and how to regulate our appetite or soften our appetites is very difficult for people. We are socialized to eat while we are full. This is not natural. And this is not a universal thing. In France, when you are hungry, you say "je faim", I have a hunger. And at the end of the food you do not say I'm full and you do not ask your kids, are you full? You say, "It's not a plus." I'm no longer hungry. It's a lot different than filling up. The moment you are no longer hungry is a lot of bites before you are stuffed. And we ask our children the wrong questions. Are we saying that you are full? Do we have to say that you are happy? Are you still hungry? So you see there are cultural ways, as well as norms and morals that help us deal with the amount of food. So, we have to look at things like portion size. We have to look at things like the way we talk about food. And because people really want a lot of calories when they eat? I think they are looking for a lot of food, intensive, satisfying the experience of food. And if you look at the French and many other cultures, they get more food with less food. And they do this in part, eating more slowly, eating socially, eating better quality food. There is a compromise between quality and quantity, and the American food system is very organized around the quantity.
Michael Pollan: If we can shift the emphasis on quality, if you buy fish, salmon is really expensive, and tilapia is really cheap. But what about having less food and bringing it that way, so that every bite is pleasant? You will notice that everyone will notice that when you sit down to eat, the first bite is the best. And the Chinese have a proverb. The banquet is in the first bite. And each subsequent bite goes down from there. So let's focus on the first few bites. Smaller portions of better quality food. So all of this, and I wrote the food rules, my book on eating rules, to look at how different cultures deal with this moderation issue. And many cultures have a rule that basically tells you to stop eating before you are full. The Japanese say hara hachi bu, eat until you are 80% full. This is such a foreign concept for us, but you find it everywhere. The Chinese say they eat while you're 75% full. The Qur'an says you have to eat until you're full of two-thirds, everything but 100% that most of us do.
The next time you go to eat something, ask yourself a few questions: "Will this food please or eat, because it is a food that I feel is allowed to eat?" Do not bring any pleasure is another form of taking empty calories because they are empty of delight. The next question you should ask about the food you are thinking of eating is this: "Is this food worthy of me?" And with that, I mean, this food will support me in achieving all the things I want to achieved in the long term, including good health? If the answer to this question is yes, then the next question is how much? "How much of this food I really need to eat to feel satisfied – knowing I can get it again tomorrow or later this week because I have mastered the art of moderation." our pleasure. Moderation allows us to live in peace with our food, knowing that subtle variations will not be enough to destabilize the healthy relationship.
A course by Maya Adam, MD
Director: William Bottin
Editing by William Bottini & Tamsin Orion
Special thanks to Michael Pollan, Tracy Riddle and David Eisenberg.