As we approach the final countdown to the release of my book exploring the fascinating cross-over between the microbiome, gut health and Oriental Medicine, and the opportunity this affords us as practitioners and patients of Eastern or Western medicine, and as human beings, I noticed the coincidental timing of the ‘Healthy Eating Week’ run by the British Nutrition Foundation. I pondered upon seeing this on the meaning of ‘healthy eating’. I also found myself thinking about how we often underplay the significance of food as medicine and the role of inadequate diets in the initiation of disease. For there is a real paradox in many advanced societies that despite the abundance of food available, dietary deficits remain significant, and health problems linked to our diet and digestion are all too common. Many will rightly question what lies at the root of today’s struggle to define and implement healthy eating to achieve sustained good health.
I recently spoke on a podcast and the subject of “processed food” came up frequently during the interview. After we had concluded I realized that I could have elaborated on the different levels and methods that are utilized in the processing of food. Not all processed food is unhealthy and in our often-busy lives, it’s helpful to make a distinction so we can choose efficiently and wisely for our health. Nowadays our grocery store aisles contain food products that have been hugely altered from their original states in ways that would have been unimaginable 100 years ago. Many staples such as bread, yoghurt, cereal, and baked goods have gone from being just simple processed food items to becoming ultra-processed food (UPF). Awareness and education of what we think we are eating and what we are actually eating is crucial not only to our own health but for the health of our children and grandchildren born into this world of quick, easy and addictive food products.