In today’s blog, Julian Omidi discusses the importance of eating a rich and varied diet.
Earlier this week, the Chicago-based Institute of Food Technologists hosted a summit called IFT15: Where Science Feeds Innovation. Chief scientific officer of MicroBiome Therapeutics, Mark Heiman, gave a particularly insightful speech that summarized his research regarding human diet over the latter half of this century.
Heiman claims that in both developed and undeveloped countries, a loss of “dietary diversity” has led to alarming increases in obesity rates, as well as Type II diabetes and gastrointestinal problems. For example, we’ve been consuming an inordinate amount of carbohydrates such as rice, maize, and wheat—which make up an average of 60 percent of our daily calories.
He also discourages “fad” diets in which certain nutrients are eliminated completely, limiting one’s nutritional intake. “Like any ecosystem,” Heiman said, “the one that is most diverse in species is the one that is going to be the healthiest.” Food that are high in carbs and fat are the cheapest to manufacture, and therefore cheaper for us to buy. Especially over the past 50 years, obesity rates have been rising most prevalently in countries that are consuming more junk food. But the facts cannot be ignored: human beings need variety in their diet to function more efficiently. The potential health benefits from doing so are enormous, the most obvious being greater life expectancy.
An easy-to-remember way to eat a more richly-varied diet is the more colors on your plate, the better. You don’t need to completely deprive yourself of fat and carbohydrates, but remember: all things in moderation. Avocados are a great example of foods rich in “good fat”, or unsaturated fatty acids, and their consumption can even help lower cholesterol levels.
Be good to each other,