The Art and Science of Food: Delicious and Nutritious

I love food. I love eating food. I love making food. I love thinking about food. I love learning about food. Ok, I am a little obsessed. However, for me it is about the quest. It is actually a little hard to experience food in a meaningful way. For me, good food needs to be tasty in the first and last bite, aromatic (smells good), satisfying (vs creating cravings), interesting, and diverse. In other words, a full sensory experience. Remember, it is your brain that registrars the senses and says "that is good."  Your lizard brain also believes that if you are nutrient deprived that it must be fats and carbs that you are missing. If you are eating a standard American diet you are probably missing some micronutrients. Although we get plenty of calories, they are not very nutrient dense. The lack of nutrients cause cravings for fat and carbs and can cause all sorts of health problems: fatigue, depression, weight gain, anxiety, diabetes, and cardiovascular disease. 

Recently, I listen to the Freakonomics podcast "Food + Science = Victory!" with Stephen Dubner. He interviewed J. Kenji Lopez-Alt who has a new book on the science of cooking,  The Food Lab: Better Home Cooking Through Science. The book is about the art and science of cooking. Simple tips on how to make food taste satisfying. The second person that Stephen interviewed was Jo Robinson, the author of Eating on the Wild Side,  who discusses why are food is missing key nutrients.

So if your interested in learning more about how to support your brain and body with delicious and nutritious foods you might want to check out this podcast Food + Science = Victory! A New Freakonomics Radio Episode

Wishing you the best!