Nutritional Wisdom: “Let’s Get Real About Eating”
Happy New Year, everyone! Laura Kopec is excited to revisit her first book, “Let’s Get Real About Eating,” which she wrote over a decade ago.
As science evolves, so does our nutritional wisdom.
This book was a pioneering effort to simplify complex nutritional science into actionable strategies for everyday people.
Today, she wants to revisit these ideas, discuss their relevance, and perhaps offer a fresh perspective on some of them.
Revisiting the Basics: Eat Real Food
The cornerstone of Laura’s nutritional philosophy has always been to eat real food.
This means creating a baseline where one prioritizes whole, single-ingredient foods like fruits and vegetables.
We live in a world where “free of additives” doesn’t necessarily mean healthy.
This makes it crucial to scrutinize labels and understand what we’re consuming.
Trusting your own common sense over claims made by manufacturers is key to making healthier choices.
Navigating Pesticides and GMOs
Another critical discussion in the book revolves around avoiding foods with high pesticide residues and understanding genetically modified organisms (GMOs).
Knowing the codes on produce and shopping at local farmer’s markets can help ensure one is getting the cleanest food possible.
Moreover, supporting non-GMO products and being aware of their potential health risks is something Kopec still advocates for today.
Rethinking Meat, Dairy, and Fish
Our cultural obsession with protein often blinds us to the quality of the meat we’re consuming.
Prioritizing organic, grass-fed, and hormone-free options is essential.
Laura has also gained more nutritional wisdom about the implications of histamine intolerance and autoimmune disorders, which can be exacerbated by certain meats.
For those affected, alternatives like venison and bison may be preferable.
Dairy, too, deserves careful consideration.
While organic and pasture-fed options are better, those looking to optimize their metabolic health might find non-dairy alternatives more beneficial.
And when it comes to fish, smaller varieties like sardines and anchovies are often safer choices due to their lower toxin levels.
The Gluten Conversation
Gluten is a hot topic, and rightly so.
For many, reducing or eliminating gluten can significantly reduce inflammation.
If one is hesitant to cut it out entirely, consider starting with less processed, unbleached flour options and gradually move towards gluten-free alternatives.
But remember, not all gluten-free products are created equal—many are highly processed and should be consumed with caution.
Reflecting on Nutritional Wisdom and Moving Forward
As Laura revisits each chapter, she finds that many strategies still hold true.
However, new insights, particularly around histamine intolerance and autoimmune conditions, have prompted her to expand certain recommendations.
Whether you’re a long-time follower or new to these concepts, her hope is that these strategies empower you to take charge of your health in a meaningful way.
If you’re interested in delving deeper, her book is available on the Barnes & Noble website. Here’s to a healthier, more informed New Year!
