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How to start clean eating

How to start clean eating
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We are a nation of extremes. Our many malls are bursting with an endless variety of foods from all over the world – tasty, sinful and calling our names. From entrees to snacks, desserts and drinks, most of us imbibe without trying to figure out the ingredients or how they are made. Like, who cares, right?

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On the other hand, our Health Promotion Board routinely reminds us to stay healthy, appealing to our kiasi selves. We are very afraid of pain, suffering critical illnesses,  and even worse, being saddled with astronomical medical bills. Then, there are our health-and-fitness-conscious friends and acquaintances, maybe even family members who eschew sugar for agave, who only buy organic, choose low-carb high protein meals, and shop for whole grain and unprocessed ingredients.

The numbers are yet small, but already clean-eating has crept into our vocabulary. The “clean” refers not to hygienic preparation (although that’s important) but to unprocessed or minimally processed food. Examples are the paleo diet where one eats like a caveman, the raw food diet and the macrobiotic diet. Clean-eaters believe that a controlled diet can remove toxins, aid weight loss and prevent lifestyle diseases.


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Simply put, it is what the late Jack LaLanne (founder of the modern gym in America) learnt from Paul Bragg (father of Bragg’s Apple Cider Vinegar) in 1930 – “If man makes it, don’t eat it”.

Jack LaLanne went as far as to say, “If it tastes good, spit it out”. That’s a bit too much. There’s no need to flog yourself and live on cardboard. Even if you choose the raw food diet, you can eat well enough. Once your taste buds are attuned to non-greasy, salty, sugary flavours, you adapt.

The hard part is sticking to it. You’ll need a will of steel to resist goodies passed around in the office, delectable dishes in restaurants and at events and you’ll only be able to buy your supplies at some places. In other words, eating healthily is bothersome and expensive.

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