The True Value of Food

Since December I have been on the proverbial hamster wheel chanting, “…if I can only get to the end of the day, week, month.”  It seems that life has been a glorious pattern of lather, rinse, repeat.  Can you relate?  However, in broad-strokes there is a lesson to be gleaned by noticing the rhythms and patterns of everyday life.  In the end, an occasional push of motivation is not nearly as defining as the patterns we repeat over and over.  This is true in all areas of our lives, including: work, health, education,  relationships, money, etc.  Our overall trajectory is more greatly impacted by consistency than intensity.  My favorite mantra is: We are defined by what we regularly do, NOT what we occasionally do.  In regards to our eating habits, how full do you prefer to feel after a meal: 60%, 85%, even 110%?   Do you occasionally protect your true preference to feel just full enough to make you energized, or do you regularly ignore your own preference and eat more food than you want, buttons popping, aching gut, guilty conscience notwithstanding?  Notice the difference if it is the other way around (you normally have the exact right amount of food).  The reverse paradigm results in peace with your body and a life free of weight issues.

So, why do we so quickly surrender our own preferences?  And, how do we get away with this level of hostility over and over again without even becoming aware of the pattern?  Let’s look at the value we place on food to see if we can reveal false conversations with ourselves.  For instance, if your dinner is special does that make it more important than your preference to be in balance?  If it is expensive, exotic, took a long time to make, only available at this holiday dinner, etc., does that give it more value than your body?  If the true value of food is to keep mankind alive, does food have any value when you don’t need it?  Does that leftover doughnut have value because it is the exact kind you like—even if you already had plenty of treats today?  “But,” you say, “I don’t want to WASTE it.”  Ever said that?  If you are unlikely to die of starvation in the next 24 hours does that leftover peanut butter and jelly sandwich on your child’s plate have any value if you do not need it?  Be wasteful.  It is more honest.

Treats are our friends.  They are as important to our overall balance as salad.  Yet, when we attribute greater value to food than it actually has we subjugate our own value to an inanimate object.  Brownies have no feelings…but we do.  My “ah hah” moment came sixteen years ago on a boat.  After losing 110-pounds my husband and I went on a hard-earned Caribbean cruise to celebrate.  After spending the day hiking waterfalls in Jamaica and dining on lobster and flambéed Cherries Jubilee at dinner, I was exhausted and wished only for my pillow.  Over the loudspeaker the Captain announced that evening was the famous Midnight Chocolate Buffet.  Because I paid good money for the cruise (notice my untrue conversation with myself that placed more value on money than on my worth), and because I didn’t want to feel like I missed out on an once-in-a-lifetime event, I dutifully lined up at 11:45 p.m. to witness the greatest food spectacle of my life.  The ballroom had been converted to a sea of tables with artfully crafted chocolate desserts.  It was like a cartoon depiction of decadence come to life.  Every parfait, torte, cookie, truffle, fondue, cheesecake, muffin, and an endless array of chocolate-adorned confections loaded the linen-draped tables.   My husband excitedly asked me what I wanted to taste.  It was in that moment I realized the truth.  “I don’t want dessert right now.  I don't need it.  I’m tired and I really just want to sleep,” I told him.  So, instead of bingeing on chocolate at midnight, I took my time selecting a plate of the treats I MOST wanted to try.  I handed the plate to a trusted waiter we had become acquainted with and asked him to store it until I was ready for it.  

The next day while I was lounging by the pool feeling hungry for a snack he brought me the plate.  I had a bite of each, and two bites of the things that were worthy of me.  Perfectly sated, I felt completely balanced and happy.   Food has value only when I need it—not when the food needs me. 
 

Today can you discover a false conversation in which you attribute greater value to food than it really has?  Can you adjust your choices to reflect your true preferences of how you want to feel, look, and live?  Please feel free to share your feedback.

Tres Hatch is the author of Miracle Pill 10 Truths to Healthy, Thin, & Sexy.

To celebrate chocolate and its value when I need it, I want to share with you the most blissful hot fudge recipe I have ever encountered.  

Hot Fudge Sauce

Gourmet | February 2004

This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful poured over any flavor of ice cream to create a luscious hot fudge sundae. Yield: Makes about 2 cups Active Time: 10 min Total Time: 30 min 2/3 cup heavy cream 1/2 cup light corn syrup 1/3 cup packed dark brown sugar 1/4 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped 2 tablespoons unsalted butter 1 teaspoon vanilla Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving. Cooks' note: Sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.