Right after my diagnosis, I came across the good old book by Dr. Roy Swank “Multiple Sclerosis Diet Book”. The eating guidelines go more or less like this:

• Saturated fat should not exceed 15 grams per day.
• Unsaturated fat (oils) should be kept to 20-50 grams per day.
• No red meat for the first year.
• After the first year, 3 oz. of red meat is allowed once per week.
• Dairy products must contain 1% or less butterfat unless otherwise noted.
• No processed foods containing saturated fat.
• Cod liver oil (1 tsp. or equivalent capsules) and a multi-vitamin and mineral supplement are recommended daily.*

Thinking I had struck gold – I immediately started on this diet. For someone who was and had been living on beef, bacon, chicken, butter, milk, yoghurt, and cheese this was not easy … on top of this I lived in the Middle East where good quality fresh produce, let alone organic foods, was hard to come by.

After a few months on the diet I quit! Then after a few months I restarted, then I quit and so it went until I found that my health was actually improving and I had figured out not only how to cook without butter and cream but also how to make a vegetarian meal look and feel like a whole meal. Hurray – big revelation.

Was it really my change of diet that made me feel better?

Today after 10 years on a whole foods, mostly vegetarian, organic, low sugar diet I feel really good, but who knows maybe I would have on my old diet! This is the problem, it will never be possible to make a placebo-controlled, randomized clinical trial of the food’s impact on health. Not in relation to MS, to cardiovascular health nor to cancer.

But here is the thing, when you get diagnosed with MS at age 30 after just having given birth to your second child – do you have a choice but to trust your intuition, to trust the power of health promoting foods and to mistrust all the chemicals most people fill themselves with on a daily basis? I didn’t think so and this is what brought me here.

In an interview with Dr. Swank he is asked why every doctor doesn’t educate his or her MS patients on his diet. He answers that there is no interest because there is no financial involvement. This, I think, is very sadly true.

In the well respected book “Multiple Sclerosis Guide to Treatment and Management” written by a number of medical doctors from a variety of countries the Swank diet is mentioned and evaluated as having had a positive effect on patients studied but that as there aren't any placebo-treated group to compare these studies with they cannot be trusted. In addition, the authors go: “long-term adherence to the diet may not be possible because the recommended food is not appealing”.

Well, what do you think? Is life really terrible when eating healthy, mostly vegetarian whole foods???

Ann Boroch, author of Healing Multiple Sclerosis, thinks, and I will have to agree, that: “it is better walking around watching what you eat than sitting in a wheelchair”.

I do think that there are shortcomings in Swanks book and diet, such as:

• The use of white sugar (or sugar in general)
• Trying to make the healing diet imitate old diet - old favorites never are successful when we healthify them.
• The use of processed grains (white flour, white pasta, white rice etc.)
• The lack of emphasis on food sensitivities, gluten and dairy especially
• The lack of mentioning the importance of detoxifying the body of build up toxins such as heavy metals (mercury in teeth, old stuff from vaccines etc.)

But this is an old book, almost as old as me, that I am forever grateful having come across. My wish is that every newly diagnosed patient be it autoimmune or cardiovascular diseases, diabetes or problems with the intestinal health is at the very least encouraged to look inward, to listen to their bodies and then look at how they feed themselves.

*Swank MS Foundation

In an attempt to identify the group of people who will hopefully find this page, benefit from its information, and give me some feedback, I realize that the group could be anybody. People diagnosed, people who have a feeling that something is not right, people who are scared, those who are not, mothers, dads, sisters, or friends of individuals who like me have been labelled with an autoimmune disease.

A really long time after I got diagnosed I didn't tell anybody excepts my parents and my husband. I did not want to be any different, I did not want to think about the future and certainly, I did not want to be looked at as weak!

In some ways the no telling strategy worked. It gave me time to accept and to study my options which I summarized to:

drugs, diet and yoga

To me the drugs prescribed by my neurologist was a no brainer. Of course (!) I would take the weekly $800 injections, the side effects were rather strong, but it was to be expected and a handful of painkillers did keep the symptoms of aching muscles and elevated temperature down! Yoga I really enjoyed, and increased my 1 class/week to 3. Diet, well this was the hard one. I read about stuff on the internet but found most to be anecdotal and not really serious, could it really be that diet would have an impact on the progression of my MS? I discussed this with my doctor, who looked at me as if I had 2 heads! Despite the lack of enthusiasm from the medical authorities I did change my diet quite significantly mostly because this was the only thing that I could actively do - and I did have a strong urge to do something.

To cut a long story shorter, I ended up, as already mentioned elsewhere on this blog, seeing an "integrated biological doctor" in Switzerland. That's where my MS journey changed direction, that's where I realized that nobody really knew a lot about what was going on in my body and that chemical drugs mightn't be the best nor the only thing to rely on. I threw out the drugs, supplements and painkillers and filled my kitchen with whole foods and my mind with positive will.

Today, almost 10 years since my diagnosis, I live virtually symptom free. Diet, lifestyle and a strong belief that I will be able to enjoy my life for many, many years to come is what I credit my excellent health and genuine happiness.

I welcome you officially, please stay tuned and please post your comments - I am looking forward to hearing from you. 

Well into the spring of 2009 I spent countless hours with fellow students at Greenwich Yoga, where I finished a Teacher Training course in June and with that said a sudden good-bye to a handful of people who’d had a great impact on me. I also graduated with a MS in holistic nutrition from Clayton College of Natural Health, and with that said goodbye to hours of daily commitment to my books and the school’s website.  Also in June, we packed our bags, children, and dogs and relocated to Denmark – and with that said goodbye to many, including friends, colleagues and clients who’d defined us during our stay in the US. After almost 20 years away, we are back where we belong (!?!) and feel great – for the most part - despite the disorientation!

I believe that many of us live disconnected from our roots both mentally and physically. The world has become such a small place; we eat pineapple in Scandinavia during winter, speak Chinese in Paris, and practice belly dancing in Germany – who are we really? – who are you? – are you? Present, I mean. The whole idea of “mindfulness” that is more in vogue now than ever is, I believe, a result of our need to feel alive and a sense of belonging - connection to our roots? Maybe!

Take a moment, a pen and paper and write down the people with whom you spend the majority of your time and consider this:

- are they people you enjoy being around?

- are they people who energize you?

- are they people you admire and respect?

Now take a moment to reflect on how they make you feel and how they define you as an individual.

Somebody once said to me that we need to clean out our inventory of friends as we do our wardrobe. Quite a statement, however think about it. As we change and evolve on a personal level so might our need for a change of company.

The most important thing yoga has taught me is how much I depend on time in silence, time where I can empty my head of destructive thoughts, breathe in oxygen and mindfully let that energy reach the extremities, all parts of my body. Spending time noticing the signals our bodies are sending us, allows us to connect to who we really are and maybe allows us time to reflect upon what is important to us in this life.

It is evident that we must nourish friendships that we cherish and treasure the people we like to be around. This includes your life partner (who is often taken for granted), your children (who at times feel more draining than energizing), and most importantly yourself … really. We have heard a million times; how can you expect anybody to love and accept you if you do not love and accept yourself?

As a participant of the National School Lunch Program (NSLP) the schools in our district must serve lunches that are consistent with the applicable recommendations of the most recent Dietary Guidelines for Americans (the Food Pyramid) which includes:

• serving a variety of foods
• promoting a diet with plenty of grain products, vegetables and fruits
• serving diet moderate in sugars and salt
• serving a diet with 30% or less of calories from fat and less than 10% of calories from saturated fat.

For class parties however, one food item can be served that doesn’t comply with the guidelines – this all sounds very reasonable and means that today’s party menu is in compliance with the rules, or does it?

Some of the teachers and our principal seem to think that it does – after all pizza is served at the school cafeteria and we all know that yoghurt, full of calcium, is good for a growing child! However, as I am sure we all know when taking a few minutes to think about it, we do not even have to read the labels, to understand that this is not the case.

Whereas the pizzas served on a regular basis at the cafeteria might be in compliance with the guidelines, those delivered by Dominos are not! For a start, their products are too high in saturated fats, they are made with refined flour, and they are not moderate in sodium. One could argue that this is the nonconforming item allowed – the kids will get good nutrition from the yoghurt …

Typically store-bought frozen yoghurt contain:

Skim milk, Sugar, Polydextrose, corn syrup, cellulose gel, mono and diglycerides, guar gum, polysorbate 80, carrageenan, yogurt cultures, artificial flavors.

Even without the canned whipped cream and sprinkles, this is clearly not in compliance with the rules set by the NSLP and certainly not how I want to ensure that my children gets adequate calcium to support healthy bones, including teeth – how about you?

I am sure that many will agree that I am a killjoy, one of those, overzealous and obsessive moms, who with the best of intentions are creating an unhealthy aura around food as mentioned in an article in the New York Times a few weeks ago (to read this article click here).

But please take a minute to think about it.

Why is it that we want to teach the children that:

1. tests are so horrible that their ending must be celebrated?
2. every celebration must include something edible? (how about extra recess, playing a fun game, no homework at the week-end etc)
3. food delivered from a fast food chain is delicious and an extra treat? (do you think it is?)
4. it is acceptable to make artificially flavored and colored “kids foods” part of the everyday diet?

It is predicted that on third of all children born in the year 2000 will develop diabetes II in their lifetime. Lifestyle related illnesses are the number one killer in America. How much clearer can it get that the personal responsibility for great health is 100%?

Many teachers in elementary schools drink sodas and eat candy from their personal candy jar during class. Some children are rewarded with candy for good behavior; the same children are disciplined by having time taken off recess. This to me makes very little sense. In a conversation with our principal, I was told that there aren’t any rules that can prevent the teachers from choosing what to eat and drink in the classroom. I think this is wrong.

From a very early age, we let our children spend more than half of their day at school, leaving a lot of responsibility for learning sensible life skills up to qualified teachers. These teachers work in a place where rules for nutritional values have been set to make sure that children get adequate nutrition for the development of good health and normal growth. Sodas are on the “bad food” list for a reason as they are either very high in sugar or high in artificial sweeteners, both addictive and not in compliance with the rules mentioned above.

With pizza and sundae parties, sodas and candy in the class rooms it is very difficult for us as parents to encourage, teach, and reinforce healthy eating habits. I wish the schools would consider this as important a subject as they do math, science and English even though it is not part of the CMT testing.

The article is presenting many parents as overzealous and obsessive, who with the best of intentions are creating an unhealthy aura around food, which leads their children to having eating disorders such as anorexia nervosa and bulimia, conditions that have been diagnosed in increasing numbers of adolescents and young people in the last two decades: ”legions of parents are vigilant about their children’s consumption of sugar, processed foods and trans fats. Many try to stick to an organic diet. In general, their concern does not stem from a fear of obesity – although that may figure into the equation – but from a desire to protect their families from conditions like hyperactivity, diabetes and heart disease, which they believe can be avoided or at least managed, by careful eating.”

So, I feed my children organic, whole foods. I never buy sodas, I strongly discourage transfats and processed foods, I do not own a microwave, and I would rather they snack on an apple, a handful of raw almonds and some dried figs than gummy bears and fruit roll ups. I do believe that their diet is protecting them from many future health conditions and I do believe that they are strong and balanced individuals. We have breakfast and dinner together EVERY day, we never go to a fast food restaurant and the children never want to buy foods at the school cafeteria, not even if I beg them when the content of the fridge is in need of a refill! Do we eat cake, popcorn, apple cider, and dessert? Of course (crème brulée is everybody’s favorite) this is not however considered food – but a treat.

Will they, now aged 9 and 11, as a consequence turn into obsessive-compulsive individuals when they grow into their teens as the article suggests? (This is where I feel personally attacked!)

At this point, where junk foods are sadly here to stay, we, as parents, school food providers, politicians, medical professionals etc., have a responsibility to educate ourselves and our children on what is really food, teach children how to cook, teach them how to set a table, how to enjoy eating, and how to feel part of the family as a community where food is enjoyed with the prime goal of nourishment. Adding a little love always makes the food tastes so much better!

In the article a young underweight preteen girl is reported seeing her doctor for bulimia. The doctor finds that there is nothing wrong with the girl; apart from the fact that she doesn’t like brown rice. She wants white rice and her mother is only serving brown.

Is the mother right or wrong?

I only serve brown rice my children like that. I also often make this side dish of roasted mushrooms, white and sweet potatoes that my son hates. I still make it and ask him to at least try a bite in case his taste buds changed from the last time he tried – he does and then helps himself to a piece of rye bread or leftover rice from the previous day to go with whatever else we are having. He is not underweight! Of course it is the parent who decides what is served. If the girl mentioned in the article is only ever offered brown rice – every day - there is a problem, (might it have nothing to do with the rice?)

Anger, guilt, stress, depression, and anxiety are well-known precursors for an eating disorder. Falling short of the setting of high expectations to physical appearance and academic achievements is a hard blow to any person’s self-esteem, especially preteens and adolescents. And taking about eating disorders, let’s not forget that this doesn’t only mean eating low calorie foods with the purpose of weighing nothing, it also indicates quite the contrary; eating an excess of food, often food like factory stuff, high in a number of stimulants that will help us forget at least for a second, until the next symptoms of cravings reappear. It seems to me that people in today’s society are severely deficient of Vitamin L (ove).

I agree with the article that we shouldn’t talk to our children about calories, but I disagree with the fact that we shouldn’t educate them on the potentially dangers of eating Oreos. This, I do not think, makes me “create an unhealthy aura around food”, on the contrary, I cherish food and I love eating. Next month we are celebrating both children’s birthdays. Their friends are coming and I am making the cake. I will not make a “granola cake”, and I will not have one made with a 3”, 5 bright colored icing either. I will make a cake like the one my mother made for me, like the one her mother made for her. With flour (whole wheat pastry), cream, eggs, sugar (maple syrup), fruit (organic), and (real) chocolate.

Healthcare costs and a number of diseases are the biggest threats to the American people and to America as a country. Considering that a third of the children born the same year as my daughter will likely develop diabetes II at some point in their lifetime forces us to ”serve our children organic whole foods and help them read and understand labels on cereal boxes and cans”. My clients often talk to me about their struggles of making their teenage children eat real food and I cannot help thinking that eating real, home cooked foods, should be a pleasure for everyone involved, never a struggle and a battle. This, I believe, is the price that we in the Western, developed, educated world pay for depending on convenience foods, often eaten in front of the TV, in the car, and without the company of the people we love. 

http://www.nytimes.com/2009/02/26/health/nutrition/26food.html

I have a sweet tooth and I like something sweet with a cup of nice strong coffee around 10 am. I give in to this craving most days, it is a habit that comes very close to an addiction! Anything that is having a hold on me like this is annoying, especially since coffee and sweets aren’t exactly health promoting, or are they? 

For years I have tried to come up with recipes for healthy whole-wheat, dairy and fat free cinnamon buns, healthy cookies, dairy free ice-cream, low fat chocolate mousse etc. all with very little success! It simply just never turns out quite right, in fact imitations of any kind never do (this reminds me of an Elton John impersonator I saw last summer!). 

I have also tried to not have anything sweet and tried to not have any coffee. And I have definitely tried to have too much of both! None of which have seemed to fit my temperament! 

So what to do?? Is evaporated, organic cane juice or high fructose corn syrup, and “natural sweeteners,” the answer? Manufacturers of boxed cereal, crackers and cookies certainly are doing their best to make us all believe that it is as is my local Whole Foods market with their display of “healthy”, organic sweet treats on the shelves! But unfortunately, “buyer beware”, all these really healthy sounding sweeteners are nothing but different ways of saying sugar. And sugar certainly is not doing our health a favor. That the body doesn’t know exactly how to process something as innocent looking as sugar, that sugar depletes our bodies of important minerals promoting tooth decay and bone loss, that sugar is highly addictive, that sugar messes with our moods and in some individuals promotes aggression really is not fair - something that good tasting! 

The good news is however, that there are ways for those of us who like that seductive taste of sweet, to stay in control of our blood sugar whilst feeding our sweet tooth: 

-       Make sure to eat lots of real whole foods with adequate amounts of protein, fats and carbohydrates. Do never let anything sweet (not even dried or fresh fruits) crowd out or replace your meals.

-       Use natural sweeteners such as maple syrup and grain syrups, dried fruits, fruit juice and applesauce in small amounts. Do not sweeten anything with white sugar or, even much, much worse, with artificial sweeteners. This is tricky if not preparing your own snacks and meals as reading labels isn’t as straightforward as it ought to be!

-       Enjoy the stuff, really put your mind to that indulgence, and thank yourself for eating just a little. Do not eat because your car couldn’t start or because there is still snow on the ground or because your husband has still not fixed the whatever he promised to fix! 

The body is so amazing that it knows best how to process and digest real food, this includes those that taste sweet. The foods I am talking about do have calories and that is OK because we need calories. 

Whilst writing this, I have enjoyed 2 pieces of the most delicious kind of truffle fudge that I made last night. You should try, it is really good and very easy to make, just follow the recipe in the recipe section named Chocolate Truffles.

About coffee ... let's do that another time! 

Enjoy! 

The Native Americans are just one of many different cultures for whom this is relevant. Around this time of the year, starting at Thanksgiving, many of us are naturally searching for our roots, cooking the foods of our ancestors. Take a minute to think about it:

What are your soul foods? What are your foods of choice for a special occasion and why are they foods to be revered?

Being a true Viking, mine are pickled herring, shrimps, salmon, wild game, mulled wine, beer, Aquavit, kale, potatoes and other root vegetables, almonds, hazelnuts, and dried fruits. We even use the original methods of preparation such as pickling, salting, drying etc. around the festive season, something that nobody usually finds any time to fit into their otherwise (too?) busy life. My brother lives in Italy and will spend this holiday with his Italian family. They do not share the same religion nor traditions and he will be missing the usual traditions, especially, I suspect, because it is important for him to show his children how Christmas is done our way!

Why is it that we go through this every year?

Could it be a need to reconnect with our roots, with nature, with the seasons and with something greater than us? I think so.

To celebrate the season I would love to share with you my ways of making holiday sweet treats using almonds for making raw marzipan, hazelnuts, almonds, pecans and dried fruits and honey to make irresistible Italian Panna Forte and mulled wine (with or without alcohol).

This workshop is scheduled for:

Wednesday December 10th from 1 pm - 3 pm

The cost of this partial hands-on-cooking workshop is $40 person. This includes delicious, organic treats (tastings and some to bring home), recipes and other relevant information. Places are limited and I ask you kindly to give me 48 hours notice if you need to cancel your registration

Entering the season we anticipate getting sick and most fear it. Often derived from different aspects the two most popular reasons for this fear is that we “do not have time to get sick” and, that “it scares us when a child is not well”.

Based on this fear, insurance policies are available. In this part of the world in the form of flu vaccines and supplements to be taken before we get sick and of course antibiotics to help us once, despite our precautions, a bug did catch us.

Ah, a bug … sounds nasty! If just science would be able to locate and control the bugs that are a constant threat to us (or an inconvenience?) …

I do believe that virus and bacteria are present year round and I do believe that they are a contributing factor to flues and colds but only if the terrain allows it. A toxic, tired and/or damaged body presents a perfect terrain for bacteria and bugs to thrive.

From a holistic point of view, minor sickness is a sign that the body is using its biochemical powers to heal and that we must give the body time, nourishment, and peace to rest and get well. Yesterday morning, my 8 year old did not feel well. Despite a stuffy nose and heavy head, she did not have a temperature and her appetite was good. In theory she could go to school, but stayed home doing not much. Midmorning she drank two cups of garlic miso soup prepared as Dr. Colbin from the Natural Gourmet Institute taught me, late afternoon she had a warm bath, before dinner another bowl of garlic miso soup and after dinner a cup of chamomile tea. This morning she was her usual self, indicating that her body was done correcting the inner balance that was obviously not right yesterday.

Enough sleep, a whole foods diet rich on dark leafy greens and no or very little dairy* and sugar is the holistic insurance policy for keeping virus and bacteria an arm’s length away. It is a model that has been used over thousands of years and with no side effects.

I know some of you reading this might be thinking “enough sleep, green vegetables and no sugar (including alcohol??!!) this just doesn’t go with the season! Thanksgiving, Hanukah, Christmas, New Year’s eve, countless social obligations … “

Think about it though, is all this partying what nature intended with colder, darker days? I honestly mostly feel like staying in, drinking a cup of hot cider or ginger tea, eat a hearty stew, read a good book, go to bed early … how about you?

Could it be that it is a combination of damp and cold weather, not enough sleep, too much alcohol, sugar and fatty foods that sets off flues and colds? Could it be that, once present, it is unwise to eliminate disease with chemically produced drugs and instead assist the body in figuring out how to fight the invaders?

To me, this makes sense. Even if it doesn’t to you, try the garlic miso soup the next time you feel a sniffle and aching muscles. It is delicious, the garlic acts as a natural antibiotic and the miso is helpful in maintaining good bacteria in your gut which will help you being able to absorb maximal nutrients from the foods you eat.

*Dairy is the food most closely associated with infections. It is interesting to consider that most commercially raised animals have antibiotics liberally and routinely added to their feed.

Nobody ever saw one, not even the most accomplished scientist – most of us wouldn’t know that the definition: “the amount of heat required to raise the temperature of 1.0 g of water from 14.5 to 15.5 C” is that of a 

CALORIE! 

Calories are necessary for the body to produce energy. Energy to think, sleep, love, laugh, and well … eat! We provide our bodies, the most amazing bio-individual computer ever created, with energy through proteins, carbohydrates and fats. 1 gram of protein or carbohydrate each provide 4 calories and 1 gram of fats a horrifying 9! 

Do they count? According to an article in the Dining section of the New York Times of yesterday, they do. It is highlighted that an average human needs around 2000 calories per day. This is a statement that always makes me ask what does “average” mean? Where do the traditional Alaskan Eskimos fit in with their excellent immunity and cardiovascular health thriving on large quantities of fat and several pounds of meat a day or the slender Italians with all the pasta, olive oil, red wine and cheese? 

I have no idea how many calories I ate yesterday, but my diet looked something like this: 

Breakfast:

• Steel-cut oats with small handful of soaked walnuts, little butter and a drizzle of maple syrup
• Slice of dense rye bread with butter and honey (high calorie thanks to high content of flax seeds, sunflower seeds and sesame seeds) 

Snack:

• 1 peanut butter cookie 
• Cup of regular, organic coffee 
• 1 apple 

Lunch:

• 2 slices of rye bread 
• 1 avocado 
• Hummus 
• 1 carrot 
• Cup of green tea 

Snack:

• Another cookie and ½ banana 

Dinner:

• Chicken soup with an assortment of vegetables, including potatoes 
• Dried dates and almonds with cinnamon 

My children, aged 8 and 10 ate the same foods yesterday except I let them have a whole banana and 3 cookies in the afternoon. This list of foods is by no standard low in calories – but it is a list of real foods that provide the body with energy. The peanut butter cookies were homemade and sweetened with raisins and a little maple syrup. I used whole-wheat barley flour instead of white wheat and organic raw unsweetened peanut butter and coconut oil instead of butter. Does this make them low in calories? No, but they will probably mess less with the blood sugar balance and offer some protein, minerals and vitamins.

In our family, we all love eating; the preparation, the togetherness, and of course the taste. I do not consider any of us overweight. 

It is impossible to say how many calories the average person needs without defining average. In fact, from a holistic point of view, this is not possible. Our caloric needs depend on each individual’s very unique metabolism, energy expenditure, etc. 

What I would like to see is that the makers of Coca Cola and M&M’s, restaurants such as Starbucks and Cosi instead of printing amount of calories on the front of packages and on their menus, that they print nutritional value; vitamins, minerals, fiber, proteins etc. as this would, if we took the time to investigate, underline how little nutritional value there is in these kinds of food substances. 

Think about it, 2000 calories could be consumed eating 1 pizza, 1 large milky, sweetened coffee drink and 1 blueberry muffin. Who however would feel satisfied with just these 3 items for 24 hours? Satisfied mentally and physically! 

With calories printed on all kinds of restaurant and fast foods, I wonder if people will actually eat differently or if the calorie counts will just make us feel bad (or even worse) about food. 

When eating only whole foods, not too much and mostly vegetables we eat not only delicious, energy and health-promoting foods, we also eat with a good conscience and we give our bodies a natural chance of finding a weight that feels comfortable. 

I believe that weight gain is not so much about calories but more about the combination of sugar, flour, and dairy. Delicious when combined, I know! 

This, however, is the end of the summer and the new beginnings I have in mind concern our children and their long-term health. In September, much is always written about children’s diet together with all the rest of the going back to school concerns. AND when it comes to diet, there is good reason to be concerned. The New York Times did print one such article a few weeks back: ”Raising Smart Eaters”. The article does raise some good points and advise, in my opinion though, there is especially one issue where I strongly disagree with the opinion of the writer who starts the article by stating that: "children have always been picky eaters”, turning parents into victims of the struggle of figuring out what kinds of foods their children will eat! 

I wonder what these (impossible and difficult) children did 150 years ago, or more to the point what are they, who live in countries where food is precious and not available in abundance, doing? Can it really be true that children have always been picky eaters? I do not think so. 

A couple of decades ago, I worked as a nanny in Paris, taking care of four children aged 2-11. Coming straight from Denmark (and a diet of potatoes, meet, salt & pepper, and dairy) I was amazed to experience the diet of these children that I had to cook for and eat with. Blue cheese, artichokes, olive paste, tabouleh, hummus, cooked greens , food that I was very unfamiliar with. In the whole year that I was there, candy was never seen, ever, and no sodas either. Three squares of dark chocolate and a glass of juice were served at 4pm when the children got home from school. Dessert was usually nuts and fruit. I am happy to say that the children all survived – one even had the energy to come visit us here in Connecticut last year. 

If we feed the children sugary cereals for breakfast, Oreo and Doritos as a school snack, give them money to buy pizza and nuggets for lunch, let them snack on cookies, ice cream, and popcorn when coming home from school, and then cook macaroni and cheese for dinner, we cannot expect the children to know that all of these items are NOT FOOD. These food like substances might consist of carbohydrates, fats and proteins, but they are not nutritious and vibrant, they are not even that appealing, all tasting more or less alike, all with more or less the same color (shades white) except the ones that are artificially colored! 

It is a fact that the primary prevention for obesity, eating disorders, and long-term disease is to teach children sensible dietary behaviors and a healthy exercise regime from an early age. If children are fed pizza, nuggets, taco’s and tortilla chips continuously throughout their early years, they will quite likely continue this pattern throughout life, likely at the expense of their health and wellbeing. 

I suggest that it is not the children’s fault that they do not like food any more,but the parents’, the schools’, the television adds’, McDonald’s (for making these toys), and Sponge Bob (for having his photo on fruit roll-up boxes). 

I also suggest that we all do something to change this – for the sake of the children. Let’s not reward good behavior and excellent grades with toxic food, which by the way doesn’t mean that a good quality ice-cream is forever banned. Let’s not hand out green Gatorade and cheese-flavored popcorn to the entire team after a basketball match. Let’s, as parents, be the good example – children learn from us, they want to be like us (really instinctually!!), and they enjoy being part of a community. It has been like that since the beginning of times. 

Let's once again follow Michael Pollan’s advise of eating: “food, not too much, and mostly plants!” this time for the sake of the next generations, 

Bon appétit!