Announcement

Collapse
No announcement yet.

How important is diversity in eating habits?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • How important is diversity in eating habits?

    I'm currently in college, and since my roommates mostly eat frozen pizza and hot pockets, I'm almost always cooking for myself. I try to eat as healthy as possible without making big elaborate meals that take an hour of active cooking time and equal time to clean up; I just don't want to spend that kind of time.

    So as far as I can tell, I eat really well, but I only eat about a dozen different things. This is about everything I eat:

    -Baked sweet potatoes (lots of good butter)
    -Whole chickens
    -Meatloaf (grass fed beef, egg, milk, etc)
    -Omlets (usually with just cheese)
    -Stir fries (carrots, bell peppers, mushrooms, potatoes and onions, with coconut oil)
    -Bananas (usually 1-2 a day for snacks on campus)
    -Almond butter
    -Walnuts
    -Raw milk
    -Leafy green salad mix (trying to eat more of this, currently only rarely)

    So anyway, I feel like I'm probably getting everything I need, but these are literally the only things I eat.

    What are some of the issues associated with a non-diverse diet? Or is it ok to eat the same things week in and week out as long as you're getting all the vitamins and minerals you need?

    Thanks

  • #2
    That looks like a pretty balanced healthy diet to me - with a great deal more variety than most college kids get .

    Any way you could add little fish in to the mix? Or perhaps some Omega-3 supplements?

    Also - I am sure you know that you may need to supplement Vitamin D even with a fantastic diet.
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

    Comment


    • #3
      I'm planning on supplimenting fish oil, but I'm still not entirely clear on the most important aspects. I read Mark's posts, but I'm still not clear on the relative importance of DHA/EPA (?) levels, type of fish, exposure to wastes, rate at which it turns rancid, etc. I was thinking of just taking the easy route and ordering Mark's version, but if I'm going to spend as much as $25 a month I want to be sure I'm getting the best product available.

      As far as vitamin D, I'm outside quite a lot, but washington is pretty cloudy. Is there a post in the archives specifically regarding Vitamin D?

      Thanks

      Comment


      • #4
        Originally posted by Joshy View Post
        I'm planning on supplimenting fish oil, but I'm still not entirely clear on the most important aspects. I read Mark's posts, but I'm still not clear on the relative importance of DHA/EPA (?) levels, type of fish, exposure to wastes, rate at which it turns rancid, etc. I was thinking of just taking the easy route and ordering Mark's version, but if I'm going to spend as much as $25 a month I want to be sure I'm getting the best product available.

        As far as vitamin D, I'm outside quite a lot, but washington is pretty cloudy. Is there a post in the archives specifically regarding Vitamin D?

        Thanks
        Cillakat has some really good info on fish oil in her sig. She and others (like Dallas and Melissa from Whole9Life) recommend trying to find one with either more DHA or a 1:1 DHA/EPA ratio to best mimic wild fish. Carlson Labs has a good one with 1:1 ratios and her sig also includes others that have 1:1 ratios or more DHA than EPA.

        Comment


        • #5
          Here is the Vitamin D thread. The first post by Cillikat has a link that should help you.

          http://www.marksdailyapple.com/forum...tamin-D-Thread
          Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

          http://www.krispin.com/lectin.html

          Comment


          • #6
            Thanks jammies.

            Christina, I just heard robb wolf mention Carlson Lab fish oil on a podcast. I'll check both of those sources out.

            Comment


            • #7
              I'm going to bump this - I think the OP is a good question and I am hoping some of the more senior/experience members will chime in!
              Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

              http://www.krispin.com/lectin.html

              Comment


              • #8
                eat moar vegetables. I see you are baking sweet potaoes...you can also try brushing olive oil over asaparagus and it bakes in 5-6 minutes at 400. Cut up cauliflower and cover in melted butter, salt, pepper, bake at 400 for 25 minutes..amazing. Just a couple quick ideas

                Comment


                • #9
                  salt isn't very paleo is it?

                  Comment


                  • #10
                    Seriously...the only way you eat red meat is in meatloaf?
                    A steak a day keeps the doctor away

                    Comment


                    • #11
                      Probably should get more veggies, I'm just busy/lazy so I hate cooking small or complicated meals - and salads are one of the few things I like raw. Buttered brocolli and/or cauliflower is definitely tasty though.

                      The only grass fed meet I seem to be able to find in my area is ground beef. Meatloaf is the best thing I could can think of to do with it...So a pound or two of red meat a week isn't enough, even if I'm eating a 5lb chicken every week too? I do drink a lot of milk, maybe a quart a day. I guess ideally I'd be eating more red meat or fish instead since milk is in the "gray area" but this probably won't change.

                      Comment


                      • #12
                        I made a kick-ass meat sauce to put over spaghetti squash... just another idea for your ground beef

                        I used a pre-made Whole Foods organic pasta sauce... I checked the ingredients and all seemed good. I added sauteed onions, mushrooms, spinach and a pound of grass fed ground beef. And the spaghetti squash is a good way to add more veggies for you.
                        Starting weight, June 10, 2010: 213 pounds
                        Current weight, October 31, 2010: 177 pounds
                        Goal: Happiness, Health, Hotness

                        Screw "moderation"!!

                        Comment


                        • #13
                          spaghetti squash
                          Is this difficult to cook? Will I chop my hand off trying to half it?

                          Comment


                          • #14
                            Originally posted by lbt View Post
                            Is this difficult to cook? Will I chop my hand off trying to half it?
                            I did ok Just use a big enough knife!!

                            Cut it in half lengthwise... scoop out the guts. Place the halves flesh side down on a microwaveable plate and poke holes on the skin... zap for 4-5 minutes per pound of squash. Let it cool long enough to handle... take a fork and scrape out the flesh... it will come out stringy, like spaghetti. Very easy
                            Starting weight, June 10, 2010: 213 pounds
                            Current weight, October 31, 2010: 177 pounds
                            Goal: Happiness, Health, Hotness

                            Screw "moderation"!!

                            Comment


                            • #15
                              Good to know. With it becoming cooler, I am having some serious hankerings for spaghetti. Thanks for the tips!

                              Comment

                              Working...
                              X