With all the talk of food reward and CIH it occurred to me that perhaps the best thing to keep in mind/tell people to do (if they’re asking for advice) is “cook all your food.”
I mean eat nothing that you don’t cook from scratch yourself. I do this currently and have been doing it for about 2 years and realize that I never have health/digestion/anything problems. In that time I’ve been WAP, paleo with dairy, paleo without dairy, ZC (eating no plant matter at all), had vastly different lifestyles from high energy-expenditure lifting, running, daily jiu jitsu, months where I just walked the dog and did nothing else really, etc. The one thing that has been constant is that I cook all of my food (the dairy was yogurt from a farmer’s market or Fage).
Processed (in other words food that is not cooked by you) food inevitably is flavored with stuff designed to make you eat more of it than you otherwise would. I think that is probably not a good thing.
I think that (and this is prolly coming from my WAP days) as long as you cook all your food you can prolly eat grains, legumes, and dairy with no ill effects (celiacs and people with overt reactions aside).
Do you think that so long as you prepare all your food from scratch you don’t have to worry about CIH, food reward, obesity, etc?
PS: I don't worry about special occasions where you go out to a nice place for dinner.
EDIT: An example to point out what I mean: yesterday I was eating lunch in the park. I was eating leftovers of salmon and beef tenderloin I had cooked that morning with some whole sweet potatoes I had baked (like you’d bake a plain white potato). I knew everything in it. It was simple, cheap, tasty, and kept me full. A woman sat next to me with her lunch. She had a bag of potato chips, a salad with salmon on top (the kind of salad that seemed to be prepared fresh for her like you can get at any of a number of delis here in NYC). I realized that we were eating similar meals as far as base ingredients go: basically meat and starch (she had some greens as well). However there is nothing hidden or unknown in mine. Her starch had the vegetable oil it was fried in at the factory, the salad had the oil it was tossed in, the salmon had the oil it was cooked in, poor quality salt on everything, etc. That pattern repeated all the time seems to me to foster losing connection with what kind of portion one actually needs/consumes, what flavorings/additional ingredients are required to make something palatable, etc. and I wonder if that starting point is at the base of so many of our problems in the US. By the way, the woman was slender and seemingly in good health.