The food enjoyment equation

You may wonder how I can espouse a view of no-rules, enjoy-your-food freedom, and subsequently launch into the world of nutrition science to examine optimal diets.

The two ideas are not mutually exclusive.

Enjoying your food is of the utmost importance. Nutrition is hugely important as well. But the big-picture view of health includes so many factors, in varying degrees of importance, that it's not an easily defined black-and-white issue. Add to that that health is a highly individual matter, and it gets more complicated.

My simplified take is this: Enjoy your food. And that means looking at what that actually means. I define the notion of enjoying food as follows:

food enjoyment = how does it taste? + how does it make me feel?

This is my way of accounting for food quality when discussing the principle idea of food enjoyment. Many people would say they "enjoy" regularly eating fast food and candy bars, but if they assessed how they felt afterward, would they say eating low-quality foods on a regular basis actually made them feel good?

Conversely, someone adhering to a strict diet of high-nutrients foods might feel good physically, but are they stressed and anxious all the time? If so, it's not an enjoyable way of eating.

Balancing these two aspects of enjoyment is key. If you're in a social situation and being served a type of food you'd prefer to avoid, sometimes it's more enjoyable to focus on having a nice dinner with friends than to worry about the food that's being served (barring any serious food allergies, of course). By the same token, if eating a certain item will make you feel ill, it's probably worth it to speak up. I tend to think that the healthiest option is the one that maximizes enjoyment by making me feel good mentally (low stress) & physically, and that tastes good.

Nutrition is an important part of this equation because high-quality, whole foods tend to make us feel good. In this way, eating healthy foods that taste good (and there's usually a strong correlation between the two) is a truly enjoyable way of eating.

A few summers ago I studied abroad in Italy; it was a nutrition program through NYU, and one of my favorite moments was when, during lecture one afternoon, our professor said:

Food should be one of the greatest joys, not a technical breakdown of "Should I or shouldn't I eat this."

It highlights one of the most fundamental aspects of eating: That food is meant to be enjoyed, not fretted over.