Optimizing Your Nutrition: Part One

Tips from Chris D'Adamo, PhD

Nearly 100 attendees gathered at the Institute on March 25, to hear our power panel of experts at “Optimizing Weight Loss, Digestion and Healthy Aging with Nutrition.” Panelists offered a variety of perspectives on nutrition and healthy choices you can make to look, feel, and perform your best.

This is the first in a four-part series of highlights from each talk. Today, we’re featuring Dr. Chris D’Adamo, a nutritional research scientist and the director of research at the University of Maryland Center for Integrative Medicine.

Chris began the evening touching on types of diets, from paleo to vegan. He pointed out what most of them have in common—a mentality of denial. He suggested, “Change the focus away from what you shouldn’t have, and place it on what you should have.”

So, what’s his advice for healthy eating? A nutrient-dense diet of whole foods instead of processed ones. Here are some of our other favorite tips from Chris:

Don’t make broad food generalizations. For example, abandon the common notion that red meat is bad for you. A meta-analysis study done by Harvard researchers found that processed red meat and non-processed red meat aren’t the same. Processed red meat was associated with heart disease and type II diabetes, but non-processed red meat wasn’t.

Think about quality of your food. Where your food comes from matters. Grass-fed in the pasture is better for you.

Personalizing your diet is key. They aren’t one size fits all. A diet has to resonate with you for it to work for you.

Keep your eye out for the next post in our Optimizing Your Nutrition series. We’ll feature highlights from Jennifer Popken’s presentation.


Scenes from the workshop, "Optimizing Weight Loss, Digestion and Healthy Aging with Nutrition"