America’s most cited nutrition scientist doesn’t eat anything particularly exotic, but he’s very thoughtful about what he eats. Washington Post Health columnist Anahad O’Connor talks with Harvard nutrition professor Walter Willett, whose decades of research helped overturn the ’80s and ’90s advice to “avoid all fat, eat more carbs” in favor of a Mediterranean-style approach focused on the quality of fats and carbs, not the quantity. O’Conner notes that Willett, now 81, has “published thousands of research articles and is widely considered the most cited nutritionist in the world.”
Willett says his own plate reflects the evidence he’s gathered over the decades: lots of whole grains, fruits, vegetables, nuts and olive oil; a daily serving of dairy products; animal proteins (such as fish or chicken) once a day; and red meat once a week at most. Breakfast consists of oatmeal with Greek yogurt, nuts and blueberries, plus a small glass of orange juice (yes, it’s a sugary drink, but he says studies have linked it to lower rates of cognitive decline). Lunch is a big salad with chickpeas and tofu or a whole peanut butter sandwich if pressed for time. Dinner relies on fish or poultry, often accompanied by whole grains and vegetables. He bikes to work for exercise, snacks on apples and carrots, and sums up his advice to this: Eat a primarily plant-based diet, “and find a way to do it that’s enjoyable.” Read the full article here.
Gn Health
