11
NEWS
Add foods, don't subtract
There is a growing body of evidence
that the chronic diseases we see
every day - from diabetes and
cardiovascular disease to kidney and
liver disease - are linked to each
other, and that patients with any of
these conditions can benefit from
a varied diet that is low in foods
containing high amounts of saturated
fat and refined carbohydrates, but
rich in fibre, unsaturated fatty acids,
and antioxidants.
The standard American diet
is known for being high in ultraprocessed
foods (UPFs), usually
too low in fibre, mono- and
polyunsaturated fatty acids, and some
vitamins, minerals, and antioxidants
that can be lost during processing.
American doctor Brandy W.
Root believes that focusing on
nutrients that we are missing, as
opposed to those that we get too
much of, encourages patients to eat
more whole foods that are likely to
promote satiety, while preserving
their dignity and not shaming them
for falling prey to marketing tactics
and their normal biological urges.
He says, "When I'm working with
someone to address high cholesterol
and obesity, I don't say, 'I think we
should talk about limiting your
saturated fat intake.' Instead, I like to
start with, 'What nuts and beans can
we work into your diet to increase
your intake of fibre, protein, healthy
fats, and antioxidants?' This improves
their nutrition and gives us the
opportunity to develop actionable
goals and brainstorm steps that
can be taken to reach those goals.
We often find appetizing swaps
like cocktail peanuts - wrongly
characterized as a high-sodium
food - instead of potato chips,
cocoa-dusted almonds instead of
chocolate, and green peas as a hearty
dinner side instead of rice or mashed
potatoes."
This approach, Root believes, does
not place those foods (fried foods,
fatty meats, and highly processed
snacks) on a pedestal by bringing
undue attention to them. By adding
healthy foods instead, patients
will likely decrease their intake
of saturated and trans fats simply
because they will already be satisfied.