Eating Healthy Today

Eating Healthy Today: A Journey to Wellness

The concept of “eating healthy” has evolved significantly over the decades. From the low-fat craze of the 1980s to the organic and farm-to-table movements of today, our understanding of nutrition has grown alongside our awareness of how food impacts our health. For me, this journey is deeply personal. It’s not just about trends or labels—it’s about reclaiming my health and finding a way to thrive.

My Health Transformation

In 2008, I was diagnosed with Lupus, a chronic autoimmune disease that brought years of challenges, including seizures and flare-ups that impacted my daily life. Like many, I relied on medication to manage my symptoms, but it wasn’t until I began reevaluating my diet that I saw a profound change. About four years ago, I made the decision to cut out processed foods entirely and focus on whole, natural ingredients.

Since then, I haven’t experienced a single seizure, and my Lupus symptoms have been in remission for over two years. This isn’t a coincidence—it’s a testament to the power of food as medicine. My journey to wellness began with small, deliberate changes, like baking my own sourdough bread and incorporating nutrient-dense foods into every meal. It’s been life changing.

The Modern Diet and Its Consequences

Today’s food landscape is a far cry from what it was 50 years ago. Processed foods dominate supermarket shelves, laden with additives, refined sugars, and unhealthy fats. This shift has contributed to a host of modern health issues, including obesity, diabetes, and heart disease. However, one of the most concerning trends is the rise of gluten sensitivities and autoimmune conditions among children.

Studies suggest that gluten sensitivity affects approximately 6% of the U.S. population, while celiac disease—a more severe form of gluten intolerance—impacts about 1% of people worldwide. What’s even more alarming is the increase in diagnoses among children, many of whom suffer from digestive issues, skin conditions, or behavioral changes linked to gluten.

The Connection Between Diet and Chronic Disease

Research increasingly supports the idea that diet plays a critical role in preventing and managing chronic diseases. For instance, diets high in processed foods and sugar have been linked to a higher risk of dementia. A 2022 study published in the journal Neurology found that ultra-processed foods could increase the risk of cognitive decline by up to 28%. Meanwhile, anti-inflammatory diets rich in whole foods, such as fruits, vegetables, whole grains, and healthy fats, have been shown to support brain health and reduce the risk of Alzheimer’s disease.

Similarly, conditions like Type 2 diabetes, cardiovascular disease, and certain cancers have been tied to poor dietary habits. By focusing on whole, unprocessed foods, individuals can significantly reduce their risk of these diseases and improve their overall quality of life.

A Return to Real Food

For me, embracing a diet centered on whole foods was a return to basics. I began baking sourdough bread with a 3-year-old starter, sourcing organic ingredients, and eliminating anything with a long list of unpronounceable additives. These changes not only transformed my health but also reconnected me to the joy of cooking and the importance of knowing exactly what’s in my food.

Moving Forward

My story is one of many that highlight the power of eating healthy today. It’s about more than just physical well-being—it’s about mental clarity, energy, and the ability to live life to the fullest. As more people become aware of the links between diet and chronic disease, I’m hopeful that we can shift the narrative and inspire healthier choices for future generations.

If you’re ready to take the first step, start small. Replace one processed food item with a homemade alternative. Experiment with whole grains, fresh vegetables, and fermented foods like sourdough. The path to wellness begins with a single, intentional choice—and it’s a journey worth taking.