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Taking the diet out of 'diet' books


Taking the diet out of 'diet' books
The Sydney Morning Herald

"Throughout that time I've watched the world of nutrition change, the understanding and the reporting of health trends make things more confusing and all the while there is always a new diet or exercise regime that promises to make you skinny, fast," she says. "It's all a bit nuts and people end up feeling like failures and increasingly everything becomes about body image instead of health."Indeed, which is bound to make us miserable and means any changes are unlikely to last."At the end of the day we are hard wired to seek out pleasure and do (and eat) things that bring us joy," McMillan says. "If we can do that in a healthy way then that's when we get long-term results."A healthy way is not the same way for everyone, McMillan insists.Eat by numbersShe suggests a 1,2,3,4 approach to eating, which allows for flexibility and where you fill your plate with 50 per cent fibre-packed  non-starchy vegetables (leafy greens, mushrooms, pumpkin, fruits like berries apples and pears), about 25 per cent protein (which could come from cheese, eggs, meat, seafood, legumes or tofu), about 15 to 20 per cent "smart" carbs (like wholegrains, quinoa, fresh corn and starchy veg like sweet potato, lentils or chickpeas) and five to 10 per cent good fats (think extra virgin olive oil, avocado, nuts or hummus).

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