How to think about Food: Annemarie Colbin video

During my studies at IIN, there were many great speakers I learned a lot from, but I think the one whose approach I could relate to the most was Annemarie Colbin, Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City.

While her approach to food is much more complex than what she covers in this 11 minute TEDx talk, this video summarizes quite well.

And if you don’t have time to watch, these are her seven criteria for good food selection:

1. Food should be WHOLE – the way it is found in nature, so no white flour or white sugar or even wheat germ as the body will recognize when something is missing. This also excludes low-fat or lactose-free products. Non-whole food and even supplements can lead to cravings and not feeling satisfied after eating.

2. Food should be FRESH and NATURAL – so avoid frozen and canned foods which affects the food’s natural energy. Frozen and canned foods can lose up to 20-80% of their nutrients. Pickled, fermented or dried are better options for food conservation.

3. Food should be REAL – do not use fake substitutes like margarine for better or artificial sweeteners for sugar.

4. Food should be SEASONAL/ LOCAL/ ORGANIC/ NON-GENETICALLY MODIFIED – whenever possible. Eating local and seasonal foods help create a sense of connection and belonging to nature and where you live.

5. Food should be IN HARMONY WITH TRADITION – the foods your ancestors ate are probably the ones that benefit your body the most.

6. Food should be BALANCED in flavor, texture, color, and flavor and in the way it makes us feel. A meal that leaves you unsatisfied or craving something sweet was probably too bland and unbalanced.

7. Food should be DELICIOUS. There’s no point in eating something you don’t enjoy, no matter how ‘healthy’ it is.

Enjoy the video and let me know what you think!