nutrition | i hate healthy foods
At conferences, during workshops, and in discussions and correspondence with our members, we regularly hear five common concerns people express when considering a change to a more healthy diet. If you're considering membership in the Mismatch Method we encourage you to review the following objections and our responses.
#1 "I don't know what to eat. All the so-called 'experts' give conflicting advice."
This is a completely understandable concern and one of the reasons we created the Mismatch Method. "saturated fat cause cardiovascular disease" but "saturated fat can reverse diabetes"; "carbohydrates provide valuable nutrients" but "carbs cause obesity"; "red meat causes cardiovascular disease and cancer" but "red meat is a rich source of essential proteins". Sound familiar? The overwhelming amount of conflicting recommendations for proper nutrition is one of the biggest failures in modern health care, primarily driven by miseducated nutritionists and undereducated physicians.
We spent years experimenting with different types and styles of nutrition, reading scientific journals, and speaking with experts across many fields of study to create the Mismatch Method evolutionary nutrition plan. It is the synthesis of all the latest peer-reviewed medical research in which a majority of the recommendations are aligned. We devoted a tremendous amount of time researching the best types of nutrition so that you wouldn't have to, then present in a simple and easy-to-follow plan. And we always document selected references (there are too many to include all of them) from scientific journals and publications on which our recommendations are based.
#2 “I’ve tried diets, and they never work.”
We hear you. We have too! Weight loss diets usually only work in the short term. The Mismatch Method's evolutionary meal plan is not focused on helping you lose pounds and inches. It is a scientifically proven way to eat and drink that can reduce chronic inflammation and leave you feeling amazing. While everyone who follows the nutrition plan report that they lose weight and reshape their bodies, that is not the goal.
#3 “There are foods I can’t do without, even if they’re unhealthy."
The common belief is that nutrition plans suggesting participants abstain from eating certain foods are doing something wrong. Learning to eat and drink healthfully may mean giving up a favorite food if it causes immediate and/or long term health damage. Let’s be clear about the stakes. When the Mismatch Method plan recommends avoiding certain foods, it’s not to lose weight or to look better. It’s to heal your body and make you feel healthier. It also reduces the odds that you’ll develop severe disease. No one would suggest you eat poison, but that’s just what some foods are, and that’s how the Amazing nutrition plan categorizes them.
Does this mean you can't have cake on your birthday or pasta during an anniversary dinner? Of course not. The Mismatch Method is about changing your habits so that you start to feel better than you have in years (remember that most people don't know how bad they actually feel until they take steps to see what healthy feels like). Most of us want to feel better so that we can share our time with loved ones and celebrate life. This can include the occasional consumption of something we find delicious that may not be the best food for our bodies. But it can't be an everyday occurrence or you're wasting your time with the health reset. If yo follow the nutrition plan 90% of the time you'll get all the health and wellness benefits. You just need to remember to eat off the plan no more than 10% of the time.
#4 “It takes too much time to make healthy meals.”
Time is relative. We are all given 24 hours every day of our lives. We must prioritize our health in the use of this time. Preparing healthy meals does not need to be complicated. Throughout this book, on our website, and in our videos, we discuss ways to simplify meal preparation in 15 minutes or less. We also share easy recipes for healthy and delicious meals. When you have the right knowledge it actually takes less time to cook your own meals than to eat them out or bring prepared meals home.
#5 “Purchasing healthy food is very expensive.”
In our experience, whole foods cost less than processed foods. People who say differently are usually referring to organic foods at specialty markets. But we have found that when you eat healthfully, you eat less. The fiber and water content of vegetables and fruit satiates your appetite quickly and keeps you feeling full. Within a week or two of following our nutrition plan, you’ll find you’re eating less, which means you’re buying less. Over 90% of our members report that their food bills are significantly less than before they changed their eating habits.
#6 “I don’t like the taste of healthy food.”
We respond to this question by asking our own. “Do you not like the taste of healthy food, or do you love the taste of unhealthy food more?” Processed foods contain sugars, salt, oils, and chemicals that food manufacturers use to appeal to your taste buds. When you follow the Amazing evolutionary eating plan you’re introduced to new and vibrant taste experiences of whole foods. Stick with the health reset and you'll find that at after just a few weeks you no longer desire unhealthy foods, but are instead craving delicious natural foods that make you feel vibrantly healthy, something artificial foods can never do.
We believe that if you mindfully follow the Mismatch Method's evolutionary eating plan with just a bit of discipline and focus, you’ll experience a profound transformation in your health and wellness. Our program participants and coaching students have found that eating this way has led to remarkable changes in our energy and physical fitness levels, mental capacity, and overall emotional well-being.
References
Sugar-added food and fat storage: Juul, F., Martinez-Steele, E., Parekh, N., Monteiro, C. A., & Chang, V. W. (2018). Ultra-processed food consumption and excess weight among US adults. British Journal of Nutrition, 120(1), 90–100. https://doi.org/10.1017/S0007114518001046
Fat activates immune responses and inflammation: McLaughlin, T., Liu, L.-F., Lamendola, C., Shen, L., Morton, J., Rivas, H., Winer, D., Tolentino, L., Choi, O., Zhang, H., Hui Yen Chng, M., & Engleman, E. (2014). T-Cell Profile in Adipose Tissue Is Associated With Insulin Resistance and Systemic Inflammation in Humans. Arteriosclerosis, Thrombosis, and Vascular Biology, 34(12), 2637–2643. https://doi.org/10.1161/ATVBAHA.114.304636
Sugar-added foods and insulin resistance: Macdonald, I. A. (2016). A review of recent evidence relating to sugars, insulin resistance and diabetes. European Journal of Nutrition, 55(S2), 17–23. https://doi.org/10.1007/s00394-016-1340-8
Sugar-added food and diabetes: Srour, B., Fezeu, L. K., Kesse-Guyot, E., Allès, B., Debras, C., Druesne-Pecollo, N., Chazelas, E., Deschasaux, M., Hercberg, S., Galan, P., Monteiro, C. A., Julia, C., & Touvier, M. (2020). Ultra-processed Food Consumption and Risk of Type 2 Diabetes Among Participants of the NutriNet-Santé Prospective Cohort. JAMA Internal Medicine, 180(2), 283. https://doi.org/10.1001/jamainternmed.2019.59421
(1) Chronic inflammation and disease: Furman, D., Campisi, J., Verdin, E., Carrera-Bastos, P., Targ, S., Franceschi, C., Ferrucci, L., Gilroy, D. W., Fasano, A., Miller, G. W., Miller, A. H., Mantovani, A., Weyand, C. M., Barzilai, N., Goronzy, J. J., Rando, T. A., Effros, R. B., Lucia, A., Kleinstreuer, N., & Slavich, G. M. (2019). Chronic inflammation in the etiology of disease across the life span. Nature Medicine, 25(12), 1822–1832. https://doi.org/10.1038/s41591-019-0675-0
(2) Chronic inflammation and disease: Hunter, P. (2012). The inflammation theory of disease: The growing realization that chronic inflammation is crucial in many diseases opens new avenues for treatment. EMBO Reports, 13(11), 968–970. https://doi.org/10.1038/embor.2012.142
A note about white flour: Aller, E. E. J. G., Abete, I., Astrup, A., Martinez, J. A., & Baak, M. A. van. (2011). Starches, Sugars and Obesity. Nutrients, 3(3), 341–369. https://doi.org/10.3390/nu3030341
(1) The gut microbiome: Bolte, L. A., Vich Vila, A., Imhann, F., Collij, V., Gacesa, R., Peters, V., Wijmenga, C., Kurilshikov, A., Campmans-Kuijpers, M. J. E., Fu, J., Dijkstra, G., Zhernakova, A., & Weersma, R. K. (2021). Long-term dietary patterns are associated with pro-inflammatory and anti-inflammatory features of the gut microbiome. Gut, 70(7), 1287. https://doi.org/10.1136/gutjnl-2020-322670
(2) The gut microbiome: Zinöcker, M., & Lindseth, I. (2018). The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease. Nutrients, 10(3), 365. https://doi.org/10.3390/nu10030365
(1) Studies on benefits of whole carbs: He, F. J., Nowson, C. A., Lucas, M., & MacGregor, G. A. (2007). Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: Meta-analysis of cohort studies. Journal of Human Hypertension, 21(9), 717–728. https://doi.org/10.1038/sj.jhh.1002212
(2) Studies on benefits of whole carbs: Wang, X., Ouyang, Y., Liu, J., Zhu, M., Zhao, G., Bao, W., & Hu, F. B. (2014). Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: Systematic review and dose-response meta-analysis of prospective cohort studies. BMJ, 349(jul29 3), g4490–g4490. https://doi.org/10.1136/bmj.g4490
(3) Studies on benefits of whole carbs: Liu, R. H. (2013). Health-Promoting Components of Fruits and Vegetables in the Diet. Advances in Nutrition, 4(3), 384S-392S. https://doi.org/10.3945/an.112.003517
Green vegetable phytonutrients: Minich, D. M. (2019). A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow.” Journal of Nutrition and Metabolism, 2019, 1–19. https://doi.org/10.1155/2019/2125070
Dehydration effect on the body: Riebl, S. K., & Davy, B. M. (2013). The Hydration Equation: Update on Water Balance and Cognitive Performance. ACSM’S Health & Fitness Journal, 17(6), 21–28. https://doi.org/10.1249/FIT.0b013e3182a9570f
Dehydration increases cortisol levels: Wilson, M. G., & Morley, J. E. (2003). Impaired cognitive function and mental performance in mild dehydration. European journal of clinical nutrition, 57, S24-S29.
Alcohol, inflammation, and leaky gut: Bishehsari, F., Magno, E., Swanson, G., Desai, V., Voigt, R. M., Forsyth, C. B., & Keshavarzian, A. (2017). Alcohol and gut-derived inflammation. Alcohol research: current reviews, 38(2), 163.
Alcoholic fatty-liver and chronic inflammation: Wang, H. J. (2010). Alcohol, inflammation, and gut-liver-brain interactions in tissue damage and disease development. World Journal of Gastroenterology, 16(11), 1304. https://doi.org/10.3748/wjg.v16.i11.1304
Moderate alcohol consumption: Romeo, J., Wärnberg, J., Nova, E., Díaz, L. E., Gómez-Martinez, S., & Marcos, A. (2007). Moderate alcohol consumption and the immune system: A review. British Journal of Nutrition, 98(S1), S111–S115. https://doi.org/10.1017/S0007114507838049
Effect of caffeine on the brain: Einöther, S. J. L., & Giesbrecht, T. (2013). Caffeine as an attention enhancer: Reviewing existing assumptions. Psychopharmacology, 225(2), 251–274. https://doi.org/10.1007/s00213-012-2917-4
Coffee is an antioxidant: Liang, N., & Kitts, D. (2014). Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action. Molecules, 19(11), 19180–19208. https://doi.org/10.3390/molecules191119180
Dinner and blood sugar levels: Morris, C. J., Yang, J. N., Garcia, J. I., Myers, S., Bozzi, I., Wang, W., Buxton, O. M., Shea, S. A., & Scheer, F. A. J. L. (2015). Endogenous circadian system and circadian misalignment impact glucose tolerance via separate mechanisms in humans. Proceedings of the National Academy of Sciences, 112(17). https://doi.org/10.1073/pnas.1418955112
Intermittent fasting reduces inflammatory responses: Jordan, S., Tung, N., Casanova-Acebes, M., Chang, C., Cantoni, C., Zhang, D., Wirtz, T. H., Naik, S., Rose, S. A., Brocker, C. N., Gainullina, A., Hornburg, D., Horng, S., Maier, B. B., Cravedi, P., LeRoith, D., Gonzalez, F. J., Meissner, F., Ochando, J., … Merad, M. (2019). Dietary Intake Regulates the Circulating Inflammatory Monocyte Pool. Cell, 178(5), 1102-1114.e17. https://doi.org/10.1016/j.cell.2019.07.050