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Who crowned kale the king and banished donuts to the dungeon? Get ready for a saucy ride through the tangled jungle of America’s moralistic food culture with Aimee, your fearless foodie guide. In this episode, Aimee takes us from the humble origins of dietary dos and don’ts to today’s tiresome, guilt-laden diatribes. She’ll dish out a hearty helping of why 'good' or 'bad' might not even apply to your personal plate. Know she’s not here to preach but to propose a radical return to the fundamentals while utilizing the critical lens of real world challenges. Will you take a bite?

00:59 The Problem with Labeling Foods as Good or Bad
01:30 A Brief History of Nutrition Advice
04:22 Modern Diet Culture
08:54 A Trail Run Revelation
13:24 Navigating Emotional Connections to Food
19:16 Addressing "Food Addiction" and "Everything in Moderation"
25:44 Concluding Thoughts and Next Steps

Key Takeaways:

• The field of nutrition is relatively new, and there is still much to learn about the constituents in foods that promote human health.
• Categorizing foods as "good" or "bad" based on moral judgments is not helpful and can lead to feelings of guilt and deprivation.
• While moderation is often touted as the solution, it may not be realistic or effective in the face of heavily marketed hyper processed foods which can be addictive.
• Some individuals may struggle to moderate consumption of certain foods due to genetic or neurochemical variations, similar to addictive behaviors.

Notable Quotes:

• "Determining what is best for your body involves more than just a simple diet plan. It requires considering your emotional and psychological well-being."
• "There are certain genetic or neurochemical variations within some individuals that make it nearly impossible to moderate consumption of certain foods."
• "The mind of an addict can convince you that you have control, even in the face of overwhelming evidence to the contrary."

Resources:
Photography by: Dai Ross Photography
Podcast Cover Art: Lilly Kate Creative
Blasphemous Nutrition on Substack <-- for transcript and references
Work with Aimee

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