English Subtitles for How to think about food: Annemarie Colbin at TEDxManhattan 2013

Subtitles / Closed Captions - English


how do you think about food do you think about food and how do you know which foods are healthy and what is the theory of nutrition I'll tell you what I think I think we need a good basic theory of nutrition to help us make decisions when we are faced by choices now let me explain to you how I got here when I was six after World War Two my father had a heart attack and my mother decided it was time to get us healthy so she looked for a vegetarian spa this was a fairly

common idea in Europe where I was born but by the time we got around to go into the spot we had emigrated to Argentina the land of beef well my mother actually managed to find vegetarians by an Argentine run by seventh-day adventist so we went there and we had prune juice for breakfast vegetable broth for lunch and dinner with it calisthenics under the trees and nude sunbathing for the vitamin D I was 11 I did it for 11 days my parents it

for 21 my mother believed this fast captain healthy for 30 years me I got interested in food and how does it affect your health so i grew up so we like being vegetarian and we just decided to stay that way so I grew up in Argentina the land of beef eating European vegetarian food potatoes salad nuts and cheese

I did fairly well with that diet but when I was a teenager I had lots of pimples I came to the states in 1961 you know how it goes i met this guy and he was following he was following a vegetarian diet he was falling over japanese vegetarian diet called macrobiotics with brown rice and other whole grains first satisfying I liked it and he introduced me to another very important idea no

sugar no dairy ok so what I followed that no sugar no dairy idea i guess what all my people disappeared so of course i had to marry the macrobiotic guy we had some kids and I tested my down the kids with the occasional side this official chicken but no ice cream hey don't worry they have forgiven me the experiment work out they turned out

it didn't end too nice healthy adults and they can walk and talk and everything when I got divorced I had to make a living and I started teaching my ideas of nutrition to adults i opened the cooking school the natural gourmet institute which is still going strong after 35 years and i wrote some books and many people began to feel that this approach to eating was not only tasty

but useful for the general health other people began to look at the effects of food and health for example Nathan Pritikin and dean ornish were very successful in helping people reverse heart disease with a plant-based diet and exercise in but as they stress low-fat the commercial food enterprises jumped on that bandwagon with things like low fat mayo low-fat sour cream and the next thing you know to the watchword for healthy became low fact I hated

low-fat I still do makes no sense to me nutritionally or otherwise that is one of the three macronutrients that give us energy protein and carbs being the other two fat has important metabolic functions that we cannot live without it helps build hormones and cell walls it helps us process of fat-soluble vitamins like vitamin D and then make food a satisfying overtime science began to backup other things i had an order for example a harvard study published in the

Journal of the American Academy of Dermatology found that teenagers who drink three or more cups cups of milk a day are twenty-two percent more likely to experience severe acne than those who drink a cup a day or less now all of these studies are great but every study begins with a theory where they expressed or implied which brings us back to the original question what's the theory of nutrition and how do you know which foods are healthy low-fat

isn't it neither should not dairy and if you use a standard nutritional model as your framework you're stuck in chemistry which looks at components vitamins minerals phytonutrients and so on but chemistry is limiting you can't see vitamins and minerals but you can taste food so it's hard to work with vitamins and minerals when your hands and the food I figured there must be a scientifically sound way to use our senses also to make

good nutritional choices that model would include chemistry in thermodynamics which is the study of calories but it would be much broader so i got my PhD exploring this topic and looking at some of the newer sciences to help shine a light on the matter i looked at Systems Theory complexity theory and of course Gordon physics so what are you studying food and quantum physics

huh no kidding let me start your system theory the mathematician called anatol rapoport said a system is a portion of the world that is perceived as a unit and is able to maintain identity in spite of changes going on within it interesting all living systems are open systems which means they interact with an exchange energy with the environment to do this systems of input and output remember my

peoples from it became very clear input1 cheese sandwich output on people so what do you do for clear skin very simple no cheese sandwich input not impose output so what I realize it what you don't eat makes the biggest difference is what you do it meanwhile complexity theory says the whole is more than the sum of its parts and the whole cannot be understood by studying its parts alone for example

carrots have vitamin A and fiber and water but you can't put vitamin A and fiber and water and the jar and shake it up and make a carrot it's more complex than that in other words whole foods are key or as david jacobs of the University of Minnesota has written food not nutrients is the fundamental unit of nutrition now quantum physics that's another sign that gave me some nice metaphors to work with those lots

of fun for example it has been discovered in quantum physics and to be everything is connected so that's why I look at it light can behave either like a particle or like a wave depending on the experiment this is very strange for classical science it's supposed to be one or the other but not both at room anyway I looked at how could i apply this metaphor to food what would particle nutrition be like what would wave nutrition we like I feel the

particle aspect of food would be the nutrients the components of vitamin A the fiber the water the carrot the wave aspect is a relationship between the parts and it includes things like flavor color crunch which is why they will never be built to replicate good old-fashioned home cooking i combine my PhD research with decades of observing the effects of food on people to arrive at my own user-friendly theory of nutrition and this is what i want to

share with you today so here are my seven criteria for good food selection one good food should behold should have all is presented by nature with all its edible parts the brand disturbed starch the germ everything if any parts are missing the body will know the difference in the complex system of food is ruptured and the body will know juices Knothole shoulders not home

white flowers not hold that's why I want to eat those foods are not really satisfying will always want something else number two good food should be fresh and natural not canned or frozen while the particles may be the same apparently the same in Canada frozen foods the wave energy will not be the Chinese called his energy chi and the lack of Chi in Canada frozen foods can

make us tired when we eat a lot of it three good food should be real this is a big for me not fake or imitation in other words read the ingredients if it doesn't sound like Ford and full if it's artificial the body will know something is off it will repel number for good food should be local seasonal not genetically modified so you're in harmony with the earth its seasons and the environment number five

good food should be in harmony with tradition it should be more or less similar to what your ancestors ate so that evolution has made your Jane jeans receptive to it and it will be nourishing to you number 6 good food should be balanced appropriate and enough balance you need some protein some carbs some fat some of each you died should be appropriate to how old you are in your lifestyle athletic

kids need different food from all people like me and it's just as important to not eat too much as it is to not eat too little finally number seven the one without which all the others are good for nothing good food should be delicious as a bonus let me let me give you two more tips

for every meal please to very well to liquefy the food at least 25 choose to buy can do it you can do it so the enzymes us alive a kickoff the process of digestion and finally we should be grateful for whatever we have should say grace which I believe me saying gracias thank you and on that note I thank you very much for your attention and bon appetito as they say in Argentina bumper which

Video Description

Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She also lectures at the associated Natural Gourmet Institute for Food and Health and has been an adjunct professor of nutrition at Empire State College in New City, NY, and at Touro College. She is a once-yearly visiting lecturer at the Institute for Integrative Nutrition in New York City, and has led workshops all over the country in such well-known institutions as the Omega Institute, The New York Open Center, and Kripalu Yoga Center, as well as in many smaller regional organizations. She presented talks in the Integrative Health Symposium in 2009, as well as in several earlier ones.

She is the author of four books, authors a bimonthly column since 1988 for the magazine New York Spirit, and has written numerous other magazine articles as well as chapters in anthologies. For her charitable activities, Dr Colbin volunteers her time on the board of the non-profit organization, FIONS (Friends of the Institute of Noetic Sciences). She is also on the Board of Advisors of Health Corps, the organization founded by Dr Mehmet Oz; of What Doctors Don't Tell You (UK), and of the Source of Synergy Foundation. In addition, she is a consultant (as representative of the Natural Gourmet Institute) for Project Aspire, a project of Touro College's Children's Health Education Foundation (CHEF), in teaching 5 and 6-year olds the importance of healthful eating.

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