Changes in the practice of calorie restriction are illustrated by the vegetables we just bought at the farmers’ market: fresh, nutrient-dense kale, dandelion greens, bok choy, and garlic. Years ago, I would have put all of them into a soup and had a serving along with a sweet potato and maybe some lentils for protein with olive oil and lemon juice. At the time, this seemed like an approach for eating as well as possible.
Now I find significant flaws with such a meal. Oxalate, protein (total and absorbability) amd fat content, as well as the glycemic effect of the carbohydrates must be considered. The timing of your meals and how they affect your circadian rhythms is also important.
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