Column #307     June 23, 2021Artemis P Simopoulos MD

Quality, like art and beauty, is often in the eye of the beholder. When it comes to evaluating diets and food, there are many beholders. The quality of the food we eat is defined by its hedonic rewards and/or by its homeostatic satisfaction. Hedonic describes the pleasures produced and homeostatic refers to how well the chemistry matches physical needs.

It wasn’t until I was 55 years old (1999) that I started focusing on the homeostatic approach to human health. At that time I was starting to hit the wall in terms of health and my conversion to understanding the importance of food chemistry was inspired by “Omega-3 Fatty Acids in Health and Disease and Growth and Development” by Dr. Artemis Simopoulos. I quickly discovered I had a lot to learn and a lot of changing to do.1 2

Most often food selections are described and marketed by their hedonic rewards. Presentation, atmosphere, flavor, texture, moisture, aroma, tradition, religious affiliation, preparation, uniqueness, and social aspects are hedonic rewards which evoke emotions. The homeostatic attributes are also used in the promotion of certain foods, but usually to describe a selective chemical aspect out of context with the total chemistry.

There are many terms passed off as homeostatic such as natural, gluten free, grain free, Omegas, low fat, vitamins, vegan, sugar free, organic, probiotic, functional, pastured, grass-fed, heritage, GMO free, free range, whole grain, antioxidants, local, fortified, and more. Consequently some people actually believe those descriptive terms mean the foods are healthier. In simple fact, for most foods labeled that way, the terms are just buzzwords that help market the less nutritional foods consumers already prefer because of their hedonic rewards.

Homeostatic matching is a very complex exercise. All foods have a different chemistry and a human body has incredibly complex nutritional requirements. It’s rather easy to determine the chemistry of a particular food item if it’s known what to look for. But determining the exact chemistry of a diet that’s required to optimally match the precise needs of a human body is a never-ending puzzle. That’s why scientific nutritional research is based on anthropology and biology rather than medical science. Interestingly, what is known is that the foundation food for humans remains the green leaf. This is why grass-fed meats and wild-caught seafood, with the green leaf at the bottom of their food chains, are so good for us. It’s not nuts, seeds, fruit, grains, and tubers.3

Following are eight consumer groups I’ve identified. Of course the vast majority of people are addicted to the hedonic rewards but not all in the same way.
1.    Many people, especially youngsters and young adults, never think about nutrition. They just shovel down whatever pleases them while believing that by satisfying their hunger they’ve supplied their bodies with all the nutrients required for optimal function.
2.    Some people eat ethnically, traditionally, or religiously (vegan, kosher, Hindu, etc.). Many people in this group, even though they are experiencing declining health, refuse to consider dietary changes no matter the science.4
3.    There are others who go for more balance in their diet, but are unaware of the importance of alining nutrition with the body’s requirements. They think diversity trumps a specific chemistry.
4.    Some people closely follow nutritional gurus. They are nutritional fad followers who are more alined with political correctness, contrived science, and pied piper marketers. They know all the buzz words and readily discuss their nutritional theories with others. Most of their food selections are generally acceptable to a majority of people because they offer the typical hedonic rewards. In other words, these people end up eating the same level of nutrition as everyone else except they require different labels on what are similar foods. Meaningless labels such as organic, free range, low fat, vegan, natural, and such come to mind.
5.    Some people, especially competitive athletes, use nutrition for optimizing their performance. Consequently they are usually very scientific in their food selections. Unfortunately, quite often what they eat for performance (lots of carbohydrates) takes years off their lives.
6.    Then there are those who follow and mostly understand nutritional science but apply the principles selectively. They do not have the will power or inclination to change completely and follow nutritional science as proven by biologists, anthropologists, and leading nutritional scientists. Consequently, they have rationalized their thinking so they can pretty well eat the Standard American Diet (SAD) with some selections from the real diet of man.
7.    This next group is a tiny percentage of the population. It’s the folks who actually know the science and eat only low glycemic foods that also provide the balanced essential fatty acids along with the full, dense spectrum of nutrients that’s required for optimal body function.
8.    Last but not least, we don’t want to leave out the carnivores. They’re a minute percent of the population who eats meat exclusively because they know humans evolved eating nearly a 100% all meat diet. But many of them still do not differentiate between the grass-fed and Omega-3 meats (nutrient dense and balanced) and feedlot beef (nutrient lite and imbalanced). There is a huge difference.5

It’s strange that people will follow a recipe with far more concern for balance and accuracy than they will in feeding their bodies. For instance, when baking a cake, people will use a set of measuring spoons and measuring cups to get a precise mix of ingredients. Then they will bake the mixture at a specific temperature for a limited number of minutes. That is far more precise than the effort they make in feeding nutrients to their bodies.6

The reports that the still active 88-year-old Dr. Simopoulos wrote way more than 20 years ago are just as relevant now as they were then. So, what’s most important for your body? Do you demand hedonic rewards or do you emphasize actual homeostatic satisfaction first and foremost?

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

Don't miss these links for additional reading:

1. Omega-3 Fatty Acids in Health and Disease and Growth and Development by Artemis Simopoulos, M.D.

2. Artemis Simopoulos, M.D. (Born in Greece in 1933) Biography from American Nutrition Association

3. Man Is an Extension of the Leafy, Green Plant by Ted Slanker

4. Religious Dietary Restrictions: Your Essential Quick Reference Guide by Tracy Stuckrath from Thrive! Meetings & Events

5. Grass-Fed vs Grain-Fed by Ted Slanker

6. Food Analysis: EFA, Protein to Fat, Net Carbs, Sugar, and Nutrient Load by Ted Slanker