What should I be eating?
A question Dr Libby hears ‘every single day’.
There were both differences and similarities in the answers she gave people. Differences include heritage. Up until 1845 the major source of starch for the Irish was potatoes, she said. After the potato famine, they were forced to grow grains for the first time.
‘‘Some of the largest numbers of coeliac disease we now see in the world come down that Irish blood line.’’
It’s been only seven or so generations of people ago that the famine hit, she said. ‘‘We don’t evolve that quickly. So that’s just one simple example of how heritage can play a role.’’
A similarity is that everyone’s body has the necessary equipment to break down whole and real food.
Less than 10 per cent of adult Kiwis ate five servings of fruit or vegetables per day. ‘‘I really don’t think adults link the long term consequences of lousy vegetable intake to what they experience in their life.’’
She encouraged people to think about micronutrients instead of fats or carbs. Changing a person’s diet could have a large effect on their life. When people felt lousy, it impacts everyone around them, and the same was true when they felt good, she said.
‘‘Quality of life has a wonderful ripple effect.’’