How much you eat matters, but the quality of the food you put into your body matters more – it turns good genes on and bad genes off, revs up your metabolism and ultimately creates the health you experience.
Clean eating as a movement goes beyond the current diet in-fashion from your lifestyle magazine or the nutritional plan from your qualified health professional. It is more about the quality of the food you eat rather than the type of your food or quantity. The phrase “clean eating” may be relatively new but the principles are as old as mankind and can be applied to any nutritional routine.
Think about it this way – you are making a bird house to place in your garden. You either use solid wood, strong nails and quality varnish to create a bird house that will still be in use by your grand kids. Or you build one from plywood and wood glue and have it break down during the next cold front. The design is the same, the position in your garden is the same.
All that differed was the quality of the materials you used and this had a direct impact on how long and how well the bird house was able to function. You could patch up the plywood house with more plywood, a little repair here and a bigger fix there, but it will never be as long-lasting or function as optimally as the house made with quality materials.
You may already practice clean eating on occasion – have you ever tightened up your diet over a busy or important time by eliminating excess alcohol or cutting back on fast food or take-away’s, in order to maximize your energy, keep your immune system strong and your brain focused on a specific task? Now imagine experiencing those benefits all the time.
Clean eating simply asks you to remove the plywood food – low quality, easy to obtain, often quick to prepare and quicker to eat, filled with fake and artificial ingredients – and replace them with healthy, unprocessed, whole food, packed with all the phytonutrients, minerals, vitamins, enzymes and other molecules we haven’t observed but know we need. Science has only identified fraction of the nutrients contained inside our food. Knowing this limitation, why do we continue to rely on technologists to “create” our food?