Healthy Lifestyle Tips. What Would I Advise You If I Were Your Lifestyle Consultant?

Author: Chef George Krumov

That is called healthy lifestyle

As a health-conscious Chef healthy lifestyle for me starts and ends with healthy eating. That's why my healthy lifestyle advice will be mostly about what goes into your body. My advice is totally based on my own experience, and I don't have the tools to prove or substantiate the validity of it even if I wanted to do that. Therefore, what is the value of this article? It is that when you hear something from one person you might not believe it at first, but when you hear it from someone else later, you might start thinking.

1. My first and best advice is, DON'T drink fluoridated water or use products that contain fluoride. That includes bread, pasta, pizza, soup and any other product that has been cooked with fluoridated water. I use reverse-osmosis filters at home. I know that the sheeple deserve what they get, but since you are on this page you are searching for ways not to be a sheeple. So here it is, keep reading.

2. Take daily fiber supplements such as psyllium, inulin, apple pectin - unsweetened.

3. Instead of white sugar use raw sugar, coconut sugar, unpasteurized honey or maple syrup. But even white sugar is better than the high fructose corn syrup or artificial sweeteners that are found in carbonated drinks.

4. Do not consume any processed meats. Prosciutto that only contains pork and salt is OK, but not salami, bologna, bacon or hot dogs.

5. For cooking use only extra virgin olive oil, coconut oil, rice bran oil, sunflower oil and occasionally mustard oil. Mustard oil is only allowed to be marketed as massage oil in North America, but many Eastern cultures use it exclusively for cooking. For salad dressings use avocado oil, macadamia oil, flax seed oil or extra virgin olive oil. The onion rings that are served in your local pub are fried not once but twice in canola oil from genetically-modified plants with anti-foaming agents added to it. Even animal fat from an organically grown animal is better than the commercially used canola oil.

6. I don't have anything against cheese, but only if it is made with a few ingredients and no modified milk ingredients. The cheese on the take-out pizza has a lot of ingredients. Trust me on that one, I have made a lot of pizzas. That's not to say you should never eat pizza, but do it with moderation.

7. Advice number 6 applies here for the yogurt as well. Only choose plain yogurt with as few ingredients as possible, ideally two or three. Those yogurts that claim a bunch of health benefits on the package, but list about 17 ingredients are as good as junk food.

8. Have you seen those whole wheat breads that are spongy and look like wonderbread? How do you think that's possible? Read the ingredients and you will see. They add wheat gluten to it. It kind of defeats the purpose of buying whole wheat bread. Nowadays it is very hard to find good bread. Even if you wanted to bake it yourself, the flour choices are not that great either. Therefore, I think, if is best to reduce your consumption of bread and eat more potato. What is even better is to grow your own potatoes in your backyard. Potatoes are really easy to grow.

9. Avoid buying foods that don't list properly their ingredients, but use evasive terms such as "cultured wheat starch", "spices", etc. For example "spices" can be anything, even msg. This is a tricky way to avoid listing weird ingredients, and not to mention that it is offensive too (only for those who still use their brains for thinking, not just for exploring their phones and playing video games).

10. Use Himalayan salt instead of iodized table salt. Take daily kelp to replace the synthetic iodine with the natural one.

11. And last tip but not least. If I had to choose between gym membership and a nice air filter for your home, I'd undoubtedly take the later. Cheers.


Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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