Foods Quotes - Page 10

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I go by the 80-20 rule. So, 80 percent of the time, I'm eating healthy and focused on the right foods - fruits, vegetables, all the good stuff. Then there is 20 percent of the time where you can sneak in some of the other foods, like a steak. That's not to say that a steak is bad.

I know when you think about the South, you think about fried foods, but we eat a tremendous amount of vegetables. I have my own garden, so vegetables have always been a big part of my life. I love broccoli. I love fresh beets. It's not all about the fried chicken and the biscuits.

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

I prefer 'cooling foods' for the summer - lots of fruits like watermelons, a few strands of kesar with raisins that have been soaked overnight, and lots of coconut water. Dinner is usually dahi chawal. I am a big foodie, so depending on my cravings, I indulge - maybe pasta or risotto.

I try not to focus on taking things away; I try to add in nutrient-rich foods into the things I eat. I don't say, 'I'm going to take out the fat.' I say, 'What can I add in to make my muscles work more? What can I add into this that will give me the vitamins I need?' It feels luxurious!

When you're your parents' one shot at a genetic legacy, you may get to attend all the best schools, wear all the best clothes and eat all the best foods - at least relative to children in multiple-sibling households. But you also wind up with an overweening sense of your own importance.

Yoga puts us back in touch with our bodies' needs and equips us with the tools we already have: the intuition and awareness to nourish our bodies properly with wholesome, healthy foods. Yoga doesn't show us how to starve ourselves. That is a terrible disorder, as terrible as overeating.

Clients like Kerry Washington stay energized by substituting high carb, high fat foods with a diet rich in lean protein and low-calorie, fiber-rich vegetables. These foods not only keep you trim but have an amazing impact on the shape of the body, the appearance of skin, hair, and nails.

We're a family with a pretty light sense of humor but, still, on the anniversary of my mom's passing we don't feel like getting 'colorful' and remembering her favorite foods. Every March 5th, the anniversary of her passing, we go to church and are sad for pretty much the rest of the day.

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

Is there anything sadder than the foods of the 1950s? Canned, frozen, packaged concoctions, served up by the plateful, three meals per day, in an era in which the supermarket was king, the farmer's market was, well, for farmers, and the word 'locavore' sounded vaguely like a mythical beast.

The rates of soda consumption in our poorest communities cannot be explained by individual consumer preferences alone, but rather are linked to broader issues of access and affordability of healthy foods in low-income neighborhoods, and to the marketing efforts of soda companies themselves.

The battle over genetically modified crops is rife with business interests and political opportunism. When GMOs were first produced in laboratories around the world, they were rightly heralded as a tremendous leap forward in our ability to supplement nature by providing high-nutrient foods.

We Anglophones have reasons for adopting strange diets. Increasingly, we live alone. We have an unprecedented choice of foods, and we're not sure what's in them or whether they're good for us. And we expect to customize practically everything: parenting, news, medicines, even our own faces.

Through my work as a nutritionist and trainer to celebrity clients, I've had amazing opportunities to travel the world. In my experience, I made what seemed to be a remarkable discovery: the farther I travel from the U.S., the easier it is to find foods that are both nourishing and slimming.

I saw Boy George looking amazing, absolutely unbelievable, and messaged him asking for the number of his nutritionist. I got in touch with her, and she put me on this diet plan, working out which foods do and don't suit me. It's not rocket science - basically, don't eat cake, don't eat bread.

A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.

I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods like chili, or bouillabaisse. Various parts of the world will have a cult food that people get enormously attached to - there's tremendous traditions; there's secrecy.

Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

A little bit of sun does wonders! With good protection, of course. Vitamin D is just so good for your hair and your nails. I also love coconut water and coconut oil from Whole Foods. It's amazing. You can cook with it, shower with it... you come out of the shower like a slippery seal, but it works.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

I've worked with a lot of beauty companies over the years, but I really have to say that my own routine is very natural; like, I really try to be careful about the stuff I'm putting into my body, onto my body. I do believe in beauty foods - like, a lot of blueberries, salmon, kale, quinoa, avocado.

Today, I marvel at the vegan foods in the supermarket, at the cruelty-free clothing choices in stores, and at the fantastic alternatives to dissection in schools, the modern ways to test medicines without killing rabbits and beagles, the many forms of entertainment involving purely human performers.

Everything we do is for the purpose of altering consciousness. We form friendships so that we can feel certain emotions, like love, and avoid others, like loneliness. We eat specific foods to enjoy their fleeting presence on our tongues. We read for the pleasure of thinking another person's thoughts.

Now that sports science is more advanced, we know that there are so many off-pitch factors that can affect how good you can become. If people are telling you to sleep a certain number of hours, eat specific foods, and drink a certain volume of fluids, then you have to be prepared to listen and learn.

We are convinced that Organic Avenue is extraordinarily well positioned to become a national leader in both the rapidly growing $5 billion organic juicing industry and the $75 billion natural foods industry, driven by an increasing number of consumers moving towards a healthier diet of organic foods.

Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.

It's not just a matter of poor willpower on the part of the consumer and a give-the-people-what-they-want attitude on the part of the food manufacturers. What I found, over four years of research and reporting, was a conscious effort... to get people hooked on foods that are convenient and inexpensive.

Based on eating everyday foods in specific combinations, Somersizing is a lifestyle that will change your way of thinking about how to lose weight and how to increase your energy. Eating the Somersize way is a pleasure. It is a program for life, a program I will happily live on for the rest of my life.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

I've always believed in a rainbow diet. As many colors and foods as you can eat, the better, because if you focus on one food, there's bound to be a report that comes out that says, 'Broccoli actually... ' So I mix it up a lot. And I take vitamins, like Biosil, which I take for my hair, skin, and nails.

I get a blood test every six months to narrow down what could be causing fatigue, exhaustion, dark thoughts, and obviously, eventually, how to be in my top shape. Blood doesn't lie. From vitamins that I'm lacking to natural foods, it's an educated guide to connect my physical internal and external look.

We're all moving at such a high rate that we have to grab the frozen dinners and the McDonald's. We can't make it a way of life - we have to get back to real, simple, clean good foods. It will save our lives on so many levels; not just spina bifida, but obesity, diabetes, everything. Food is our medicine.

U.K. psychologist Daniel Nettle thinks of happiness as a carrot on a stick, designed by evolution to show the right way, and also designed so that we will never permanently reach it. We likely would just sit around and eat sweet and fatty foods all day, and that is simply not in the interest of evolution.

The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.

I get asked to speak to a lot of different groups, one of the best parts of my job hosting a show on the Travel Channel, 'Bizarre Foods with Andrew Zimmern.' I take viewers to the far corners of the globe and introduce them to other cultures by exploring the foods they eat - at times, pretty strange stuff.

I had bad skin as a teenager, and I spent all my money on facials and laser treatments and creams and cleansers and serums and all that. I wake up in the morning, and I'll cleanse with Cetaphil or a rose milk cleanser from Whole Foods. Then I use serum called DNA repair serum, and it's made by Raj Kanodia.

Being an immigrant and living in England, I feel like I lived in two worlds. There was the world that, when I was at school with my friends, was very English, and then I'd go home to another country, with exotic foods and colours. I have a sense of colour pairings, and that came from my background, I think.

There's cleanliness to how I eat now. I'm much more in tune with my body, so now that I'm so in tune based on having become a semivegan, I can tell what foods affect energy levels. I can tell when I've been eating particularly high nutrient foods or I can tell when my glycemic levels are all over the place.

Growing up, everybody would cross the border, even to just do grocery shopping. A lot of traditional American foods stuck with my parents and became part of my upbringing. This all had to do with the proximity to the border. We were an absolute mix of classic Americana, traditional Mexican, and Baja cuisine.

I maintain my inner beauty by trying to lead a balanced life in general. I try to eat healthy foods, but... that doesn't mean I won't treat myself now and then! I work out almost every day, which gives me more energy and helps me feel stronger. I also try to be a genuinely good person to the people around me.

As I lived on in America, I got to truly know the people of this country - so many kind and wonderful people, people of so many races - who helped me in so many ways. Who became my friends. I realized that underneath our different accents, habits, foods, religions, ways of thinking, we shared a common humanity.

When I was a kid, I hated everything. I was really skinny, and I'd have a milkshake with an egg in it. Growing up, I ate, like, five different foods. I was not an adventurous eater. But as soon as I left home, that all changed and from that point on, I've been a pretty enthusiastic eater of new and strange food.

Genetically modified organism (GMO) foods are feared and hated by environmentalists and the public alike. Yet the scientific assessment of GMOs is remarkably different. Every major scientific evaluation of GMO technology has concluded that GMOs are safe for human consumption and are a benefit to the environment.

The astounding variety of foods on offer in the modern supermarket obscures the fact that the actual number of species in the modern diet is shrinking. For reasons of economics, the food industry prefers to tease its myriad processed offerings from a tiny group of plant species, corn and soybeans chief among them.

Myths about the dire effects of genetically modified foods on health and the environment abound, but they have not held up to scientific scrutiny. And, although many concerns have been expressed about the potential for unexpected consequences, the unexpected effects that have been observed so far have been benign.

IQ is a commodity, data is a commodity. I'm far more interested in watching people interact at a restaurant with their smartphone. We can all read 'Tech Crunch,' 'Ad Age.' I would rather be living in the trenches. I would rather be going to Whole Foods in Columbus Circle to watch people shop with their smartphones.

My daughters are both funny and smart and lots of fun. They play lacrosse, soccer, musical instruments, like to cook with me, and are naturals in the swimming pool. Honestly, though, what I like doing most with them is eating. I've worked really hard to make sure they are willing to try all sorts of different foods.

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