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I recently came across this statement on the U.S. Department of Agriculture website: “About 90% of Americans do not get enough dairy.”1 A review of dairy consumption by country shows that the United States ranks 17th in the world with an average intake of 560 pounds per person per year.2 In comparison, the average Japanese person consumes about 158 pounds annually, ranking Japan 109th on this list. Meanwhile, Japan ranks first in the world for life expectancy. The United States is 54th.3 If a country that consumes 28% as much dairy as we do outlives us by an average of eight years, is it accurate to say, “90% of Americans don’t get enough dairy”? Who defines “enough”?
It's questions like these that inspired me to create a new kind of course in nutrition – one that teaches people how to think critically, listen to their bodies, and develop a healthy relationship with food. In How to Eat, I explain how to achieve your optimal weight without counting calories or eating in a totally unnatural way. I lead students to a way of eating that promotes abundant energy and a clear mind without having to wade through all the contradictory information out there. Through a combination of modern science, psychology, and a strong foundation in traditional Eastern systems of medicine, I’ll teach you that it’s not just what you eat, but how you eat that matters.
For today I want to offer you just one simple piece of nutrition advice: stay conscious while eating.
We all tend to think about things other than the act we’re currently engaged in, and this is an especially bad habit while eating. We daydream, we work, we read, we watch TV, we talk, we drive, we play on our phone. This causes us to miss out on many of the benefits of eating, and it also makes us more likely to eat in ways that aren’t healthy.
There are three good things that happen when we stay conscious (i.e., mindful):
- The eating process tends to work better. We're relaxed, we consume at a healthier pace, the body assimilates it better, and I believe we probably derive more nutritional value from the food.
- We notice and can respond to the subtle (or not-so-subtle) messages our body is giving us, such as, “I’m not hungry anymore” or “This food is not compatible with me” or “Slow down.” You can learn virtually everything you need to know about how to best feed yourself – both the specific foods and the ideal time and manner to eat them – just by giving all of your attention to the act of eating.
- We have an amazing opportunity. Truly. I believe that most people may never experience just how profound the act of eating is. This profundity is only available when we give it our full attention. Then we start to get an inkling of it . . .
. . . the complexity of colors, textures, flavors, and nutrients in the food
. . . the incredible sophistication and intelligence of the human body; its ability to extract what it needs from the food and turn it into energy, blood, muscle, bone, and the capacity to remain conscious and sharp
. . . the whole ecology we’re part of – the sun and the almost magical ability of plant cells to turn its light into biological energy; the constructive roles of soil and water; the human labor and the care that was taken to cultivate this food; and the lineage of thousands of generations of plants and animals that were intentionally chosen for the purpose of nourishing us.
When we have an experience of just how special this is, eating is no longer just about making the hungry feeling go away or getting a good taste in your mouth. It can be calming and centering. It can be a beautiful spiritual practice. It unites us with our environment.
If you’re ready for a new way of relating to food and how you feed yourself, check out my course, How to Eat. It’s on sale for 60% off right now.
Be well,
Peter
1. https://www.myplate.gov/eat-healthy/dairy
2. https://en.wikipedia.org/wiki/List_of_countries_by_milk_consumption_per_capita
3. https://en.wikipedia.org/wiki/List_of_countries_by_life_expectancy
[post_title] => How to Eat: Discover a New Way of Eating
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As we approach spring, it’s a good time to discuss seasonal junctions. Both Ayurvedic and Chinese systems of medicine see the changes of seasons as times when we are more susceptible to being thrown out of balance as our body is challenged to adapt to the shift. Ayurveda has a saying that “diseases are generated at the junctions of the seasons.”
Other junctions are also challenging, with the challenge generally proportional to the magnitude of change. Ayurvedic teacher Robert Svoboda writes, “Ovulation and menstruation are the ‘joints’ of the menstrual cycle, dawn and dusk are the joints of day and night, and adolescence and menopause are the junctions of life.” If you have kids, you know that the “joints” of the day are the times you’re likely to have trouble, and if you’re clever, you find ways to make these transitions easy, such as the ever-popular “five more minutes until we’re leaving.”
Depending on where you live and your personal constitution, different seasons and junctions will be challenging for different people. For example, because spring tends to be wet, moving into this season means taking on more of what Traditional Chinese Medicine (TCM) calls dampness, or in Ayurveda an increase in kapha (“kaap-ha”). This will be most difficult for those who already have constitutional kapha or an accumulation of dampness in their system. Some of the signs and symptoms include: being overweight, having loose, sticky, or incomplete stools, a wide or coated tongue, feeling heavy and tired, finding it hard to wake up in the morning, and a tendency to be phlegmy.
Ayurveda might prescribe some therapeutic vomiting for such a condition, but these days, especially in the West, we prefer more pleasant medicine, ideally in gummy form, and we engage in therapeutic vomiting only after an excess of margaritas. Luckily, there are gentler ways to restore balance, and when it comes to management of the seasonal junctions, the most natural is to be aware of vulnerability during seasonal transitions and treat yourself with extra care. For someone with a delicate constitution or pre-existing health problems, this may be prudent at every season change. For others, only certain season changes may be troublesome. In any case, it’s a good idea to get extra sleep and to eat with greater care during the transition month.
If you have a personal challenge with the transition to spring, here are some more specific recommendations for this time.
- Eat more warm, cooked foods. Soups and stews are great. An ideal one is kitchari, made from rice and mung beans (there are lots of recipes online). If you have some of the kapha / damp challenges described above, you can add plenty of warming spices, including ginger, turmeric, cumin, coriander, turmeric, cinnamon, fenugreek, caraway, nutmeg, and black pepper. As the world gets warmer, start incorporating more fresh local produce.
- Avoid heavy, cold, and sweetened foods. These all tend to be cloying. Also, stop eating before you’re full, and let yourself get hungry between meals (don’t snack).
- Do some movement every day. Kapha / dampness tends to congeal in us when we’re immobile, sometimes making us feel achy, heavy, phlegmy, or groggy in the morning, after we’ve been horizontal for several hours. Daily movement, ideally with enough vigor to break a sweat, will help.
- Try a dry sauna. If you have access to a dry sauna, it can help counteract the effects of a damp environment. It doesn’t need to be too hot. You shouldn’t be pouring sweat. More sustainable is to have longer sessions in which your skin is just glistening.
- If you tend to get spring allergies, this is the time to prepare by babying your digestive system (eat slowly, deliberately, and only easily-digested foods) and taking some things to stabilize your immune system. Some of my favorites are quercetin (500mg twice a day), nettles (pick and steam your own if you can), local bee pollen, and homeopathic preparations of the things you’re allergic to. As for this last item, it’s akin to the old-school method of desensitization. There are companies that make super-dilute tinctures common allergens, such as tree pollen, grass pollen, animal hair, mold, dust, etc. I’ve had good experiences with ones made by a company called BioAllers.
For everyone – including those who have no particular challenge with the transition to spring – it’s worthwhile to pay attention to what’s happening in nature. Be fascinated by the return of new life. Notice the boisterous energy in the flowers and birds. Admire the vigor in the shoots that push their way through the crusted soil. The rising energy and lengthening days make it the ideal time for: planning, visualizing, cleansing, and shedding.
Wishing you a harmonious junction and beyond,
Peter
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June 22nd is my wife Briana’s birthday. She’s the Dragontree’s founder and fearless leader.
On the way to art school at age 18, she was in a car accident and broke her neck. It changed the course of her life. She never made it to art school, instead spending the following six months in a brace at home in Montana. During her rehabilitation period she received massage and this kindled an interest in the healing arts.
She decided to go to massage school in Portland, and later to California College of Ayurveda to learn the traditional medical system of India. When we met, she was a massage therapist at a little spa in Portland and also a professional belly dancer. Less than a year later, she was opening her own spa. She was just 23 then.
I helped with the planning and painting, but she has always been the engine and visionary. I’ve watched her grow tremendously in the 20 years that we’ve been together. Besides her business acumen, she has an incredible knack for making spaces beautiful. She’s an amazing mother and wife. She is generous and kind and funny. She’s a pretty good guitar player, too.
The funny thing is, for probably the first 15 years we were together she had these moments of insecurity when she would ask me with despair in her voice, “What am I doing with my life?!” It was as if she saw herself as floundering and aimless.
It’s interesting how outsiders sometimes see our gifts more clearly than we do. In this case, my response came so easily. “Well,” I would say, “you have built spas where thousands of people have come to feel better. You’ve created programs and courses to educate, uplift, and support people’s healing. You’ve written books. You’ve provided jobs for probably a thousand people over the years. You’re a mother and wife. You beautify the world. You’re a great friend. You’re always trying to be your best self. You’re good at Boggle – though not as good as me. I think that’s a pretty good start.”
I’m not sure if what I said was helpful in a lasting way. But over time, and especially as she began to do more spiritual and coaching work, there was an ever-growing group of people who said to her, “You changed my life for the better.” And I think it started to sink in. She doesn’t ask me what she’s doing with her life anymore.
From all of us whose lives have been made better by our association with you, Briana Borten, HAPPY BIRTHDAY! We love you.
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I recently came across this statement on the U.S. Department of Agriculture website: “About 90% of Americans do not get enough dairy.”1 A review of dairy consumption by country shows that the United States ranks 17th in the world with an average intake of 560 pounds per person per year.2 In comparison, the average Japanese person consumes about 158 pounds annually, ranking Japan 109th on this list. Meanwhile, Japan ranks first in the world for life expectancy. The United States is 54th.3 If a country that consumes 28% as much dairy as we do outlives us by an average of eight years, is it accurate to say, “90% of Americans don’t get enough dairy”? Who defines “enough”?
It's questions like these that inspired me to create a new kind of course in nutrition – one that teaches people how to think critically, listen to their bodies, and develop a healthy relationship with food. In How to Eat, I explain how to achieve your optimal weight without counting calories or eating in a totally unnatural way. I lead students to a way of eating that promotes abundant energy and a clear mind without having to wade through all the contradictory information out there. Through a combination of modern science, psychology, and a strong foundation in traditional Eastern systems of medicine, I’ll teach you that it’s not just what you eat, but how you eat that matters.
For today I want to offer you just one simple piece of nutrition advice: stay conscious while eating.
We all tend to think about things other than the act we’re currently engaged in, and this is an especially bad habit while eating. We daydream, we work, we read, we watch TV, we talk, we drive, we play on our phone. This causes us to miss out on many of the benefits of eating, and it also makes us more likely to eat in ways that aren’t healthy.
There are three good things that happen when we stay conscious (i.e., mindful):
- The eating process tends to work better. We're relaxed, we consume at a healthier pace, the body assimilates it better, and I believe we probably derive more nutritional value from the food.
- We notice and can respond to the subtle (or not-so-subtle) messages our body is giving us, such as, “I’m not hungry anymore” or “This food is not compatible with me” or “Slow down.” You can learn virtually everything you need to know about how to best feed yourself – both the specific foods and the ideal time and manner to eat them – just by giving all of your attention to the act of eating.
- We have an amazing opportunity. Truly. I believe that most people may never experience just how profound the act of eating is. This profundity is only available when we give it our full attention. Then we start to get an inkling of it . . .
. . . the complexity of colors, textures, flavors, and nutrients in the food
. . . the incredible sophistication and intelligence of the human body; its ability to extract what it needs from the food and turn it into energy, blood, muscle, bone, and the capacity to remain conscious and sharp
. . . the whole ecology we’re part of – the sun and the almost magical ability of plant cells to turn its light into biological energy; the constructive roles of soil and water; the human labor and the care that was taken to cultivate this food; and the lineage of thousands of generations of plants and animals that were intentionally chosen for the purpose of nourishing us.
When we have an experience of just how special this is, eating is no longer just about making the hungry feeling go away or getting a good taste in your mouth. It can be calming and centering. It can be a beautiful spiritual practice. It unites us with our environment.
If you’re ready for a new way of relating to food and how you feed yourself, check out my course, How to Eat. It’s on sale for 60% off right now.
Be well,
Peter
1. https://www.myplate.gov/eat-healthy/dairy
2. https://en.wikipedia.org/wiki/List_of_countries_by_milk_consumption_per_capita
3. https://en.wikipedia.org/wiki/List_of_countries_by_life_expectancy
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