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A Diet of Compassion Will Help You Lose Weight

A Diet of Compassion Will Help You Lose Weight

During the holiday season, I had three celebratory meals, all in the span of a week. I had beef roast, turkey, ham, mashed potatoes, sweet potatoes, dim sum, cake, pie, sugarplums and crab bisque. Everything was fantastic.

Holiday meals are so enjoyable in part because of the food itself, but also because we are usually happy and relaxed when we’re eating those meals. And that, according to Marc David of the Institute for the Psychology of Eating, means we metabolize the food more effectively than we do when we eat under stress.

I’ve read several articles by David recently and they’ve all intrigued me. He believes that our metabolic capacity – and therefore our ability to maintain a healthy weight – is influenced as much by the psychological states we experience when we eat as by the caloric and nutritional content of the food. For early humans, he explains, stress often came in the form of deadly predators. As a result, the body evolved to react to stress in a way that would prepare us to fight or flee from those predators. When we experience stress, cortisol is released, the heart rate increases, blood is channeled from the core to the arms and legs to enable running or fighting. All of this, David says, slows our metabolism – which is fine for escaping the occasional bear but not so good when you’re living under chronic, low-grade stress due to pressures at work, financial stress and the like.

This makes perfect sense to me. Promoting organic, local food is important to me because I believe food is a powerful force in our lives. It has the ability to nourish our bodies and souls. We use it to celebrate and to bring together friends and family. But who wants to be fully present for a meal of fast food or a highly processed microwave meal?

But like I said earlier, the food itself is only part of the equation. When we wolf down our food in the car or over the latest episode of Honey Boo Boo – or when our minds are racing because we’re stressed out about something – this deeper nourishment simply can’t happen. When we eat under stress, we only get a fraction of the emotional nourishment the food has to offer and we metabolize that food more slowly, David says.

Everything I’ve read by Marc David recently has fascinated me. The body and mind are intertwined and inseparable, so it of course emotional and psychological states would impact the body’s ability to metabolize food.

Do you agree? Have your emotional or psychological states impacted your metabolic capacity?

This story was originally published on Real Food Underground.

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Sarah Cooke

Sarah Cooke is a writer living in California. She is interested in organic food and green living. Sarah holds an M.F.A. in Creative Writing from Naropa University, an M.A. in Humanities from NYU, and a B.A. in Political Science from Loyola Marymount University. She has written for a number of publications, and she studied Pastry Arts at the Institute for Culinary Education. Her interests include running, yoga, baking, and poetry. Read more on her blog.


+ add your own
6:50AM PDT on Oct 20, 2013

Thank You!

4:13AM PDT on Oct 20, 2013

Thank you

2:40AM PDT on Oct 20, 2013

Thank you :)

3:15PM PDT on Sep 28, 2013

Makes a lot of sense. And the world could always use a good healthy helping of compassion, anyway.

5:21AM PDT on Jun 15, 2013

I was pinning away for such type of blogs, thanks for posting this for us.
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11:49PM PDT on Jun 14, 2013

You entirely go with our expectation and the range of our information.

4:56AM PDT on Apr 22, 2013

go vegan

11:11AM PDT on Apr 15, 2013

Thank you.

10:28PM PDT on Mar 27, 2013

For some, another holiday is here, Easter. I like this mentioned by the author:

"Promoting organic, local food is important to me because I believe food is a powerful force in our lives."

So very true. Buying local is sustaining. Of course, for some holidays if one lives in a cold climate certain local foods are not as available. Iceland has a fabulous idea, they grow veggies, etc., in greenhouses which means that they don't have to import as much food during the cold months. What a splendid idea. Some of their greenhouses are powered by volcanic springs. While we don't have those in our area, it would be wonderful to have more greenhouses. Certainly uses a lot less fuel than trucking things in from long distances, better for the environment.

One can also forage for local foods such as mushrooms...morels are always good. Chaga tea is another but be aware of local needs as for instance wild garlic can be scarce in some areas and it is best not to pick wild if there is not an abundant supply.

4:54AM PDT on Mar 27, 2013

Lovely article. Thanks for sharing.

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