Why eat "whole foods"? The theory is that "favoring whole, intact foods supports optimum health. Fragmented foods, even whole wheat flour as compared to the whole wheat berry itself, imparts less energy. Eating integral foods that are capable of regenerating themselves supports our own regeneration. Nutritionally, there's no difference between the whole wheat flour in a bagel and a handful of wheat grain; energetically, there's a world of difference."
Is the theory true? I don't know the scientific answer, but my personal evidence says yes. For years I've said that when I eat well, I feel fantastic. Was it whole foods? Was it adequate rest? Not sure, but I'm going to try and find out. This week presents a perfect opportunity.
Wood, Rebecca. the new whole foods encyclopedia. New York, NY: Penguin Compass, 1999.
In the United States, we have a three day weekend ahead with many celebrating Independence Day. I live in the US and many of my local colleagues are going on holiday. My work week will be light, with lots of time to try something that takes a bit of extra effort.
Starting tomorrow, I'm going to focus on vegan, whole foods according to the following, personal definition:
- edible, intact parts only
- time required fits with our lifestyle; 60 minutes or less to prepare
Want to learn more? Two good references include the new whole foods encyclopedia by Rebecca Wood and Whole Foods Facts: The Complete Reference Guide by Evelyn Roehl.