Debra Boutin, MS, RD, CD at Bastyr University, says the last 50 years have brought about a total change in the way we approach food - from the point of production to refrigeration, delivery and even preparation.
"We're seeing huge changes in not only the way people eat but how and what they eat," she
"Food is so accessible, so available; many of us rarely eat when we're physically hungry."
Boutin is in a unique position to make such statements.
As the Dietetic Internship Director and a member of the core faculty at Bastyr, she oversees the educational programs of nutritionists and naturopaths who learn and teach the healthy relationship that should exist between us and our food.
It's a tough sell for many of the clients she
advises at Bastyr
, most of whom are women.
"My biggest concern is the way in which society views time as such an expendable commodity.
Women have so many responsibilities, so many roles - they simple don't have time to nourish themselves," says Boutin
Incorporating whole foods into the diet is the most optimal eating plan advises Boutin; less processing means more nutrients and increased satisfaction.
Both Simon and Boutin
agree that there are many eating plans available to us; some more healthy than others.
believes the theory behind the plan offers a way to help women become more aware of their food choices and how and when they eat.
frequently asks her
clients who use this plan how closely they follow the diet.
Both Simon and Boutin
maintain that a diet of whole foods, including a wide variety of nutrient-dense foods, works best for all women regardless of blood type.
explains that Five Element Cooking is very complex and is steeped in a spiritual tradition that is thousands of years old.
She suggests securing the assistance of a licensed acupuncturist before beginning an eating plan based on Five Element Cooking.
"This plan asks us to take the time to discover why we're eating," Boutin
"We've become a society of unconscious eaters.
Simon and Boutin
agree that this eating plan offers a more positive relationship to not only food, but hunger.
"That's a major learning curve," says Boutin