Darya Pino Rose is an online buddy of mine, a highly regarded nutrition blogger, and a real-life neuroscientist (or as she says, a PhDork). Her new book Foodist: Using Real Food and Real Science to Lose Weight Without Dieting is out and I highly recommend giving it a read. Darya shares a lot of the same weight loss philosophies that I do, which is one reason I interviewed her for my own upcoming book Weight Hacking.
Darya was kind enough to spend some time talking to me about Foodist and answering my questions about the book. Here’s how it went:
Foodist is a cool title. Er, what does it mean?
A foodist is someone who understands that the purpose of food is to make life awesome. Real food (not the overly processed fake stuff) should nourish you to health, bring you pleasure by tasting amazing, and bring you closer to friends, family and community.
A foodist is the opposite of a dieter, who is usually at war with food. My main goal with the book is to teach people how to transition from dieters to foodists. However, Foodist can help anyone, even non-dieters, learn to get healthy using real food.
What sets Foodist apart from all the other weight loss books out there?
Before becoming a foodist I tried every diet under the sun. The one thing they all had in common is that they only worked for a limited amount of time. They are also all based on restriction, which makes life more difficult and not more awesome.
One of the reasons most diets fail is because they focus on what we should and shouldn’t eat instead of why we make the decisions we make. In Foodist, I talk a lot about the brain (I have a Ph.D in neuroscience) and why it’s important to know how it works if we want to make the best food decisions. When we work with our brain instead of against it, we have a much better chance at success. Foodist is therefore more of a long-term plan to get healthy and lose weight, and is very different from the short-term suffer-parties that most diets resemble.
A few things intrigued me about the subtitle of Foodist, which is “Using Real Food and Real Science to Lose Weight Without Dieting.” Let’s talk about that:
1) What do you mean by “real food”?
I love the way Michael Pollan defines “real food” in his book In Defense of Food. He says real food is anything your great grandmother would recognize as food. That means fresh food and ingredients that look and sound like they come from the earth (soil, sea or air). It excludes packaged foods filled with ingredients that were made in a lab.