Squash cravings for bad food

By Paula Burkes

Published: April 14, 2008

The most fattening, sugary and salty foods are the tastiest.

The assertion, though widely held, is a false perception based on years of eating fast foods, coupled with decades of aggressive advertising, author/actress Marilu Henner said.

"Change your palate and change your life,” Henner said.

It takes only four days for people to squash physical cravings for bad foods and learn to love the foods that love them, she said. "A good way to start is by eating your favorite fruits and vegetables.”

Don't limit yourself and savor every single bite.”

Henner delights in a juicy pear, sweet mango or perfectly-steamed broccoli.

The big health robbers, she said, are processed foods, caffeine, sugar, red meat (cows are sometimes force-fed chemically-altered grains, human growth hormones and antibiotics), dairy products (just dropping cheese from your diet can go a long way toward dropping weight), alcohol (which impairs the absorption of nutrients, especially vitamin B and minerals) and smoking.

People can quit eating junk food cold turkey or wean themselves. Temporary side effects include headaches, blemishes, fatigue and a runny nose.

"Getting the healthy, fit body you always wanted isn't about measuring, weighing or counting the calories, fats, grams, carbs or points of the same old bad, fast or junk foods,” Henner said.

To love the foods that love you:

•Eat natural foods; they're more difficult to overeat. Eating a pound of candy is easy; eating a pound of dates isn't.

•Incorporate raw fruits or vegetables, say apples or carrots, into your diet.

•Avoid foods that are difficult to break down and digest, including fast foods, or those that contain hydrogenated fats or drugs.

•Choose plant-based foods, which can stop the pendulum of craving sugary and salty foods.

•Check the ingredients on cereal and other processed foods. Don't worry about fresh vegetables, fruits, whole grains, legumes and most fish. Most can be eaten whole and unprocessed.

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