Most people, as a result of the junk sold to us by the media as dietary science, think of calories and nutrients for their body the same way they think of fuel and oil for their cars. As a result, they think, if they put in enough calories but not too many and keep the nutrients topped off, they should be healthy.
They couldn’t be more wrong.
I know plenty of people who will argue with me about this, but the actual science of diet is clear: it matters what kind of calories you are eating.
Before people read this and think I am advocating some sort of “eat only these kinds of calories” nonsense, I am not. What ends up being a healthy diet differs from person to person based on your own unique biology and lifestyle. Don’t let anyone tell you different.
That said, there is one rule: the more whole the food you are eating is, the less likely it is to make you fat. Here’s why:
Our bodies have very specific, unique mechanisms for dealing with nearly every calorie and nutrient we consume. These mechanisms often involve complex processes that sometimes themselves require calories and nutrients to function properly. It turns out that the necessary calories and nutrients needed for those processes to function can be found in the whole foods we are eating.
In fact, eating whole food is the most significant change I made toward losing weight over the past two-and-a-half years. I don’t really exercise more. I don’t really consume less calories. I simply eat less processed food and replaced it with more whole food, and as a result, I’ve lost 35 pounds and kept them off.
For me, it was really as simple as that change.