How We Eat: Sustainable Whole Food Nutrition

What you choose to eat or not eat in this time in history is probably one of the most confusing and baffling parts of life. This is true, especially, if you are interested in good health, animal or environmental welfare, or your pocketbook. If you are at a point in your life where you don't care about aforementioned concepts, by all means, skip to the next blog post. If figuring out the "best" way to eat is a constant internal conversation, stay and have that conversation with us for a bit. Let's talk about Sustainable Whole Food Nutrition. Kristl and I have come to this way of eating after struggling through thousands of dollars of mediocre restaurant food, easy convenience food, and home cooked food ranging from the lavish to the very simple. We have been those people who eat out every meal just because there is a restaurant they haven't tried. We have also eaten just potato chips and soda for dinner. Or brownies. And this isn't all like "in the past" either. In December, we definitely existed on nothing but white pizza for three days, and on Easter, we pigged out on candy (and then seriously suffered the consequences. Seriously.) No joke.

Those are the exceptions. Let's talk about the rule. The rule is we want to eat what makes us feel good. We don't particularly care about weight gain or loss, or packing on muscle. We do have some things to take into consideration. I have epilepsy, and my neurologist, who doesn't seem to care about my diet at all, will admit that limiting your sugar consumption is better for your brain. There are numerous studies to back this up. I can tell you, without the help of any studies, that sugar does not make my brain feel good. Sugar also tends to make Kristl's gallbladder issues act up. So, for the sake of feeling good, processed sugar gets the boot.

Ok, back to Sustainable Whole Food Nutrition. What does it mean? Why is it healthy? What can you feed us if we come over for dinner?!

If you think way back before globalization, before industrialization, people ate what was available to them on their farm, in their community, and what was in season. There weren't factories to break down the food into boxes, and then put it in your freezer so you could heat it up in your microwave. People were confronted with the whole cabbage, the whole chicken, whole food. Now, no one is suggesting that we all go back to subsistence farming. However, the closer you are to your producer, the fresher the product is likely to be (not always, but usually.) This is sustainable because you are supporting the local economy with your dollars, and giant trucks are not going as far to bring you delicious food.

Ok, these are our ideal standards:

  • For meat: Locally raised (five state radius), grass-fed, pastured (able to graze on grassland in appropriate weather), never treated with hormones, only given antibiotics in appropriate situations. Limit beef, and try to only cook with meat 3 days a week. Try to eat parts other than muscle.
  • For fish: Salmon should be wild caught from Pacific waters, small fish are almost always better, avoid farmed seafood, especially from Asia. Eat fish 1-2 times a week.
  • For eggs: Locally raised, grass-fed, pastured in season, organic feed otherwise. We eat as many eggs as we want.
  • Limit tofu, but fermented bean stuff, like tempeh is a-ok
  • Limit dried beans, only because they upset Kristl's stomach in large quantities, but see above, we are experimenting with tempeh
  • For dairy: We eat only grass-fed dairy products, and only whole fat (4%). This is a lot of Kerry Gold cheeses and Kalona cottage cheese and sour cream. Also, for butter we usually get Kerry Gold or Organic Valley Cultured. Grass fed is preferred, then organic local, then local, in that order. But we always want to avoid added hormones and antibiotics in our dairy.
  • Eat all the fermented food! This includes pickles, sauerkraut, kimchi, sourdough bread, yogurt, kefir, etc, etc, etc. If it's cultured, we want it. Good bacteria to the maximum. Anything is easier to digest with fermentation!
  • Consume bone broth daily. We make bone broth from bones left over from other dishes, and vegetable scraps. We do not necessarily consider bone broth a magical cure all, but there are lots of good minerals and collagen inside.
  • Eat 8-9 servings of locally grown vegetables a day. "Locally grown using sustainable practices" trumps "organic" from California/Mexico/Peru. If it is not the growing season, we check out the Environmental Working Group's Pesticide Residue Data (a la Dirty Dozen) and make an informed decision about buying organic. We do eat frozen organic green beans and peas, because they are frozen very fresh, contain no salt, and are a great value from Costco.
  • Eat nuts sparingly. Nuts are a great snack, and we enjoy a mixed nut butter called Nuttzo, but since few nuts are found locally we don't pig out on nuts.
  • Eat fruits sparingly. The sugar from fruit is still sugar, so we snack on vegetables over fruits, but we probably average about 1 fruit a day.
  • Limit natural sugars. We love honey and maple syrup, but they still give Rachel a little bit of brain fuzz, so we use them sparingly
  • Avoid processed goods. If it comes in a bag or a box, isn't in the same shape it was when it came off the plant, has more than five ingredients, contains alcohol, and/or includes preservatives, "natural flavors" or fake colors, you can bet it's not coming home with us.
  • Avoid processed sugar and alcohol. It makes us both sick and sad, but if processed sugar is as addictive as science says it is, then it probably makes a lot of people sick and sad. And Kristl is super allergic to alcohol. Womp.

That's our way of eating. That's the long and short of it. That's what keeps us healthy, makes us happy, and shines a little light on the world around us.

What I always tell people is that if it's not sustainable for you, then it's not going to be sustainable for the planet. If we had jumped in and tried to start eating this way when we started this blog two years ago, we would have started the week with an armful of vegetables and sunshine and ended the week with a bucket of frozen custard and shame.  The vegetables would have rotted, we would have wasted our money. We weren't ready then. Big changes don't necessarily happen overnight, and it often takes more than good intentions to push you in that direction.

The purpose of this post isn't to coerce you into adopting a Sustainable Whole Food Nutrition diet. Although, let me tell you, it is quite tasty. The purpose of this post is to demystify what these Sustainable Queers are doing over here and to inform you.

We'd like some company. We are essentially pinging the depths. We want to know if there's anyone out there who eats like us. Do you eat a lot of vegetables? Do you value local food? Do you geek out over fermented foods and making sustainable choices? Do you cook most of your own meals? Maybe you don't right now, but you could find yourself heading that direction... let us know in the comments.