The article recounts a personal journey of dietary change prompted by health issues related to indigestion during the Covid lockdown in March 2020. After being diagnosed with gallstones and functional dyspepsia, the author realized the need for a healthier eating routine. They transitioned from a diet of ready meals and processed foods to whole foods, experiencing notable improvements in digestion, energy, and cooking enjoyment. The narrative also touches on the broader discussion about the risks associated with ultra-processed foods and reflects a growing awareness of nutrition's role in health.
I turned to my diet. I made the switch to whole foods and I have never looked back. Breakfast is now vegetable omelettes, flaxseed porridge and homemade granola.
During lockdown, I traded the tangy sauces I loved for slow-cooked casseroles and built a suitably pretentious open larder full of nice ingredients.
Since my whole-food revolution, there has been growing discussion about the potential dangers of ultra-processed foods (UPFs). They aren't an ultimate solution.
I wasn't struggling with my weight, but my stomach was telling me that something needed to change.
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