Nutrition
Looking at what calories are actually made of rather than just counting them: very little sugar, meals built around balanced macros, without ever sacrificing taste.
- Ongoing
It goes back four or five years, with no precise trigger. What stayed, on the other hand, is the way of seeing: stop treating calories as an enemy, and look instead at what they are made of. A thousand calories of sugar and a thousand calories of protein do not tell the same story.
Knowledge picked up in pieces: many YouTube videos, long conversations with ChatGPT, and research as it came rather than a book or a course. Nothing academic, but enough to read a label and change what goes on the plate.
The first concrete change was sugar, now very limited. The benefit is clear, and it ends up cloying fairly quickly; the craving has gone.
The macros of what is bought are checked almost systematically, and meals composed accordingly, without going without: the idea is to find healthy alternatives that lose nothing in taste. One example that comes up often: an aperitif-dinner with saucisson (8.5 g of fat, 40 g of protein), parmesan or comté (about 30 g of fat, 30 g of protein), good lipids through almonds, walnuts, peanuts or pistachios, and fibre and carbohydrates through tomatoes and grapes. Balanced, healthy, with no loss of pleasure.