2. WHAT you eat.
Reduce or avoid foods your body doesn’t like. Everyone has foods that agree or disagree with their digestive and/or immune systems. We often don’t know what these foods are, because food reactions can be subtle, delayed, inconsistent and hard to track. A food sensitivy can be due to an allergy-immune response, other intolerances such as lactose intolerance, our unique genetics that can affect how we metabolize a food, or difficulty digesting specific foods. Guided experimentation with foods can reveal what our best foods are, and the ones we need to avoid or limit.
Balance carbs, proteins and fats. Balancing these major components of food is a core part of healthy eating. When Grandma put a baked chicken thigh, winter squash, butter, plenty of green beans and a small salad on our plate, she was taking care of that balance. There are lots of food combinations that can fit the bill. It’s easy to learn the general ratio of these 3 macronutrients in foods and about how much of each you need, so you can put together the best balance for you at every meal and snack without counting or measuring.