I’m back! After a long absence for which I do sincerely apologize, I have returned with some exciting news. Within the next month, I plan to embark on a complete lifestyle change known as the Whole30.
In a nutshell, it’s an elimination diet that cuts out grains, dairy, legumes and added sugar for 30 days. If Melissa and Dallas (Hartwig, the founders of the program) are reading this though, they’ll scold me for calling it a diet. Because it’s so much more.
Heeding the advice of my friend Taylor, who is getting ready to do her second Whole30, yesterday I started reading two of the four books the creators have written about the program: It Starts With Food and The Whole30. I’m 60 pages into the first one and have never been more fascinated by science. Ever. The book backs up the Whole30 lifestyle with cold, hard facts; it explains how eliminating certain foods from your diet completely (no cheating!) can change your life, even if, like me, you’re pretty happy with your life already.
Some people choose to do the Whole30 to cure diseases or alleviate various ailments, all of which has been known to happen. There is literally a full page in The Whole30 that contains all the maladies the program has succeeded in healing. I am fortunate enough not to have any symptoms in need of attention, other than occasional migraines, but one of the selling points for me is the potential elimination of unhealthy cravings.
As the name of my blog suggests, I enjoy junk food just as much as the next person. And despite exercising every other day and counting calories most days, I can’t help but cave when someone brings donuts to the office or when my boyfriend suggests we order pizza on a Friday night. If the Whole30 does in fact allow me to conquer that penchant for what Melissa and Dallas call “food with no brakes,” I will be pleasantly amazed. At any rate, that’s one of the things I hope to take away from my 30 days.
On that note, my favorite part of It Starts With Food so far has been the explanation of why we crave certain foods even when we know they’re terrible for us. I’m going to go book report mode on you now with a quick summary that I hope you find as intriguing as I do.
Way back when cavemen roamed the earth (or maybe not cavemen but the life form that came before modern day humans), they knew to opt for sweet foods in nature rather than bitter foods, because a bitter taste indicated poison. Similarly, they knew to consume foods that tasted salty because of their ability to help conserve fluid and foods that were fatty because of their dense calorie content. So our ancestors were trained to eat things that were sweet, salty and fatty. Yum.
But fast-forward thousands of years and evil food scientists discover they can create foods that are SUPER sweet, salty and fatty, more so than anything that exists naturally. These are supernormal stimuli or Franken-foods, and it’s NOT OUR FAULT we want them so bad. As the Hartwigs write,
“These foods light up pleasure and reward centers in the brain for a different reason than nature intended – not because they provide vital nutrition, but because they are scientifically designed to stimulate our tastebuds. The effect is a total disconnection between pleasurable, rewarding tastes (sweet, fatty and salty) and the nutrition that always accompanies them in nature.”
Next time I’m tempted by food with no brakes, I’m going to stare that vanilla kreme donut square in the eye and say, “You can’t trick me! I know your secret!” And now you do, too. 🙂