My Diet: Less Rigidity & More Real Life
By Mikki Williden, Nutritionist on 22nd November 2017 Nutrition
A couple of comments on my Facebook page, a comment from a client that she wasn't 'my perfect client', and a post from one of my good nutritionist friends inspired me to have a bit of a think about how I approach nutrition, or the expectations that others have of my nutrition approach.
Whenever I put something out on social media, people will read from it what they will - I want them to comment and engage (why else would I put a post up?) One of these was a comment I got after posting a recipeÂ on my page. Someone commented that she was very concerned that I say I follow a minimally processed diet approach, yet used a protein powder in my pancake recipe, clearly a highly processed ingredient*. She's not wrong - protein powder is highly processed for sure, even the brands that I use and recommend others do: those that don't have a lot of added ingredients bar the protein powder, some flavouring and stevia-based (or thaumine) sweetener . It got me thinking though. This person was annoyed that I was straying from their perception of what I advocate. If I could include protein powder in my recipes, clearly I'm not an advocate of the real food approach. How could people trust anything I say if I suggest that protein powder is okay? I wasn't living up to her expectations of me, and she was disappointed.
It's a tough balance: when I changed my philosophy around food I think I was a lot like other people - went too far in the extreme of finding the perfect real-food approach in an effort to ditch processed food. Legumes and all grains were off the menu (regardless of dietary tolerances, as this was the 'perfect paleo' way). All bread was to be avoided at all costs. Only drink red wine (less sugar) ... It was 95% of what you'd call a 'primal' approach.
Like most people, though, I have settled in an approach to eating that is more practical to real life and, frankly, less exhausting. I have my diet non-negotiables -for me, I don't touch diet soft drinks and chewing gum. In fact, I had a dream a few months ago that someone offered me a piece of gum and I took it. I woke up in a panicked state. This is because around 6 years ago I couldn't go a day without having Wrigley's Extra gum, and now I am scared that if I have it again that it would be a quick slide back into a daily habit that I couldn't stop (even though when I gave it up it was literally like a switch had gone off in my brain and I couldn't imagine having it again). I don't have food allergies, so unlike other people, there isn't anything that I must avoid or I'd be seriously compromising my health. That said, if I was eating the way I did during my Master's degree at Otago, I couldn't last during the day - I'd regularly have to nap in the afternoon under my desk after a diet coke and a massive ciabatta bun from Il Panificio bakery for lunch, which was backing up a large milky trim cappuccino and a dark rye sesame bun for breakfast. A carb overload and no fat or protein will do that to me (and a lot of people) - and don't get me wrong - I LOVED it (and still would!) Just not how it makes me feel and, unfortunately, now I know too much about the long-term implications of eating such a nutrient-void diet). Huh. And I was doing a Master's in nutrition at the time...
For everything else, though it is more about dietary principles rather than strict rigidity. Less religion and more realness. I try to avoid vegetable seed oils and artificial sweeteners that impact on blood sugar levels. However, if there is a dip that someone has brought along to a dinner party that has canola or sunflower oil as the second ingredient, I would likely have some if I thought it sounded nice, even if I wouldn't buy it myself. I avoid eating soy - especially products that use it as a cheap protein filler as you'll find it in many packaged goods, though by now living in a vegetarian/vegan household, I eat organic tofu around once a week - and really enjoy it. I consume gluten when I have (for example) a date scone, or I really feel like toast. This might be once a fortnight. I drink wine. I have 3-4 alcohol free nights per week, but enjoy red wine (and coming into summer, white wine too - even though it has a higher residual sugar count). Not a lot - 1-2 glasses, and what they serve at the local bar is probably a more generous pour than we have at home. I like chocolate. I eat Quest protein bars (the varieties that don't have sucralose as a sweetener in them - some do, some don't) and use these as a bit of a stop gap as when training intensity ramps up (as it has over the last couple of months). I'm just hungrier in general and am not always organised. Despite their 'organic' label, these are about as far away from real food as you can get.
We buy white bread - the stock standard cheap loaves - as this is one of the only things that never comes home in the school lunch box during the week. If you're wondering, I don't think there is too much difference between white and multi-grain bread, really - it is all rubbish. I don't eat it myself (any toast I have would be out at a cafe, a more delicious type of sourdough or ciabatta, probably), and can justify it till the cows come home but truth be told, getting any food in some kids can be difficult, so if they will eat a white bread egg or cheese sandwich that is going to at least fill them up, then so be it. A friend of mine commented on how she laughs when I post about lunchbox options for kids - and how (for her at least) it's just a little unpractical and/or even if the kids show interest one day, the next they won't have a bar of it. Now I get it. I really think I didn't have a true appreciation for this and if I can somehow crack the nut that is 'school lunches' then I'd probably be a gazillionaire. One day. Maybe. (And if you have any bright ideas that I might not have thought of, pass them on!)
So, yeah. I still call my dietary principles 'minimal processed food' relative to the food environment and where I was at 7 years ago. Sorry to disappoint or concern anyone. Or perhaps this just makes you feel a little relieved that, despite best intentions, it doesn't read like a perfect food environment or a perfect food diary, even for someone with my nutrition qualifications and practical experience. But that's real life, and we do what we can. Some days are awesome, some weeks are awesome, and some, well, some just aren't. That's life, right? And when the dust settles, I'm pretty happy with it actually. If you do what you can and have the best intentions going into it - then you're always going to do better than if you didn't try at all.
So please don't think you have to be perfect - I'm not and nor should you stress about striving to be so. If you want some guidance at reaching your 'happy spot' click here to book a consultation or check out my online nutrition coaching services.
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This blog first appeared on Mikki's own blog site. She's a prolific blogger - check out more from MikkiÂ here.