Presented by Jason Wrobel with Commune
- Macronutrients – a class of chemical compounds which humans consume in the largest quantities; carbohydrates, protein, lipids.
- Fletcherizing – a term introduced by Horace Fletcher, also known as “The Great Masticator,” in which one thoroughly, and slowly, chews their food making it easier to digest, as chewing creates more amylase in the mouth, which is the primary carbohydrate-digestive enzyme.
- Amylase – the primary carbohydrate-digestive enzyme found in saliva and pancreatic fluid, that converts starch and glycogen into simple sugars.
- Digestive enzymes – substances produced by our bodies that help us to digest the foods we eat. These enzymes are secreted by various parts of our digestive system and helps to break down food components such as proteins, carbohydrates, and fats.
What is a Food Journal?
- Taking inventory of what you’re eating each day
- Recognizing diversity is important when it comes to nutrition (“eating the rainbow”: as many colours in each meal; vitamins, nutrients, phytonutrients)
- An awareness to what you’re eating and why
- Is it for nourishment and fuel or emotional comfort?
- Recognizing what emotional states are motivating food choices (when feeling happy, sad, stressed, etc.)
- Paying attention to the body and how you feel 30-50 mins after each meal
How to Keep a Food Journal
- List what you ate
- List ingredients in a meal
- Calculate range of calories, proteins, macronutrients
- Identify feelings before, during and after a meal
- Before: Ate a chocolate bar because was feeling lonely
- Look for consistent patterns (e.g., always eating chocolate when lonely)
- During: Distracted on phone, forgot the taste of meal, not present; ate too fast
- After: Bloated from almond milk; gluten sensitivity (bloated, sluggish)
5. Set intentions, changes, and goals for next meals:
- Will go for dark chocolate or an alternative snack when feeling lonely
- Will be more present, eliminate distractions
- Will slow down, savour more
- Will try a different type of milk; will go gluten-free
Why Keep a Food Journal?
- Gives you a snapshot of what you’re feeling (before, during and after a meal)
- Allows you to make necessary goals or changes for your next meals
- Helps you to determine your relationship with food (e.g., eating based on emotions)
- The aim is to create a positive, loving relationship, being as present as possible
Fletcherizing – Horace Fletcher
- The more you chewed your food, the easier it is to digest
- Chewing creates amylase in mouth
- For optimal nutrient absorption of food over the course of digestion, it must be reduced to tiny particles and blended evenly with saliva
Benefits of Keeping a Food Journal
- Keeps track of what you’re eating daily
- Helps to see if there are opportunities to create more diversity in what you’re eating
- Develops a better understanding of how you’re feeling when you eat foods
- To see if you’re present or not to what you’re eating
- The journal can be created in your own way
- Establishes a practice of being more present at every meal
- To enjoy feasting with your eyes first, by taking in the food before you consume it (e.g., close your eyes even before your first bite)
- To take in the smell, relax, breath, and sink into the experience
- Allows yourself to be undistracted
- Unlocks gratitude and appreciation for the meal
- Allows you to eat slower, chew mindfully, allowing for more nutrients absorption (helps to pre-digest the food)
- Allows for a deeper connected experience to what you’re eating by being more grateful to the fact that you’re nourishing yourself with amazing food every single day!
More from Jason Worbel
This website is provided only for informational purposes and not intended to be used to replace professional advice, treatment or professional care. Always speak to your physician, healthcare provider or pediatrician if you have concerns about your own health or the health of a child.
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