It's nine o'clock on a Friday night after a long week, and that's when it hits you. That craving for something sweet, something unhealthy that will make the current Netflix marathon that much more enjoyable. Even though you know that it won't be good for you, you find the rest of those treats that your sister brought with her when she came over for dinner last night and you dig in, but within a few minutes you feel guilty. Why are these cravings, addictions, compulsions, and bad habits so difficult to change, even when you know that fast food, junk food, and sweets aren't good for you?
It's Not Your Fault
The choices are yours of course, but the truth is that these types of unhealthy foods, the ones that we often crave at nine o'clock on a Friday night after a long week or at three o'clock in the afternoon on a slow Tuesday, have an unfair advantage; they have been designed to mess with your brain and engineered to make you crave them. It's not your fault. Many food-like products have been modified by scientists to the point that they no longer resemble the plant or animal from which they were originally derived, making it very difficult for our bodies to overcome powerful biological signals that tell us to keep eating.
For Dallas and Melissa Hartwig, authors of It Starts With Food, it's simple, the food that you eat either makes you more healthy or less healthy. By following the four Good Food Standards you can break free of unhealthy cravings, restore your body's natural mechanism for hunger, eat to satiety while losing weight, and eliminate the symptoms of numerous lifestyle-related diseases and conditions. To develop an approachable and sustainable path to a new relationship with food ensure that all foods:
- Promote a healthy psychological response
- Promote a healthy hormonal response
- Support a healthy gut
- Minimize inflammation and support immune function
The Hartwigs have transformed the lives of thousands of people through their Whole30 program and Whole9 online community. For more insights from Dallas and Melissa Hartwig, subscribe to receive the latest edition of our free newsletter featuring It Starts With Food.