I’ve read all the foodie books, The Omnivore’s Dilemma, Food Matters, Real Food, to name a few. Now, I will add Foodist: Using Real Food and Real Science to Lose Weight Without Dieting to the list. Why bother reading another food book? Don’t they all say the same thing? Well, yes and no. Some of the books come from the perspective that you should be mindful of what you eat for the good of the planet and for the good of the animals. Some want you to eat good because it’s good for you. Some want you to eat real food, which means whole milk and full fat dairy because they don’t want you to fall for the low-fat hype.
Foodist takes a slightly different angle, it is appealing to those that are overweight. She wants you to eat good foods because when you eat good foods, you can lose weight.
“Foodist is a training manual to make real food, and therefore real, lasting weight control, a permanent part of your life. Knowing what to eat isn’t the toughest part of losing weight. There are thin, healthy people everywhere along the diet spectrum, and most of us already know that broccoli is a better choice than cheesecake. What’s difficult is navigating a world that constantly steers us away from better food and better health. The challenge is actually doing what we know is best.”
For those of you who have read some of the books I mentioned above, she covers a lot of the same ground. Quoting from many of the books to help her point. But where foodist shines is that it goes beyond that. It focuses on what you need to know to lose weight. Strategies. For example one of the things covered in the book is triggers. What triggers you to eat?
“When you begin to notice patterns in your journal, start paying more attention to what you’re doing right before these actions occur. Are you at work? in the car? In front of the TV? Are you tired? Bored? Sad? For all habitual behaviors there is something that is triggering you to do what you do. Your job is to find the cues for all your habits, both good and bad.”
After your track your eating and find your triggers, she covers shopping and cooking. Because let’s face it, healthy food is not processed food – you have to process it – cook it, prepare it. She feels that cooking at home is your single biggest asset in weight control. She also discusses mindful eating and exercise – two things to help in your weight loss.
The book ends with chapters covering being a day-to-day foodist – how to handle the office and restaurants.
One point that really struck me was that the focus is on “eat more” habits rather than “eat less” habits. Focus on “eating more” fruits, vegetables, a real breakfast, fish…real food. She lists 10 simple goals to get you started eating healthy that really are simple and effective.
For example #3 – Eat something green at lunch and dinner. “This is one of those simple, easy-to-implement changes that gets you in the habit of making healthier choices on a regular basis. You don’t need to go all in on salad every time, just try to include something green, even it it’s a small side dish. Train yourself to eat those veggies.”
A really good book, especially for someone who is wanting to lose weight or maintain their weight.
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Usual disclaimer: I received no compensation for this review, other than a copy of the book. All opinions are my own.