As we plan to sit around the dinner table this week with friends, family, and lots of food, I thought it was time to address this tricky topic.

A while back one of the lovely NMDL readers suggested I do a post on the social aspects of eating when one eats in a manner not typical.  For me, some of this revolves around dealing with other people and their issues, and some of it is pure logistics!

Since I eat in a way that is quite different from most people, I am often reminded of just how worked up people can get about how other people choose to eat.

Please note, I am not addressing eating disorders here, but rather adults making decisions about how to eat.  I’ve had many experiences where people have judged me about the way I eat.  When I was a much larger person, others would shoot me nasty looks as I ordered a dessert.  Since I’ve been a healthy weight for my frame, people still criticize how I eat.  Often, it seems as though others think my personal choices are a negative judgment of their choices, though they are not.  These are a few concepts I use in my life to help me deal with the complications of eating differently from most people around me.

Don’t let other people try to shame or bully you into eating a certain way. You are the only one who knows what it’s like to live in your body.  We should be able to make our own decisions about our own bodies.  This covers a lot of things, including food.  I hope everyone makes healthy and informed choices, and listens to their body.  Sometimes another person will have a genuine concern about your health.  If it is someone who cares about you, listen to the concern, and address it respectfully (if you need help, take the opportunity to receive it).  Eating disorders are real, but not all atypical ways of eating are disordered.  Make an honest, informed, responsible assessment of how you choose to eat, and do your best to make it work.

Be willing to be somewhat flexible. While I prefer to eat raw, as long as the options are vegan and gluten free (my essentials for health), I can manage in a social situation.  Figure out where you are willing to be flexible and be prepared for this when you eat with others.

Come up with a dish or two that most other people love, regardless of their dietary specifics. I struggle with this, as I don’t think I’ve ever been comfortable preparing food for others.  Some people are great cooks, but it’s not my gift.  Every once in while though, I have a hit.  People love my slaw, so when I’m invited to someone’s home I bring it.  That also guarantees there will be at least one thing there I can eat.

Be ready to discuss/answer questions about how you eat, in a way that doesn’t provoke an argument (unless you want to have the argument).  Why aren’t you eating, or why did you bring your own food?  I have a lot of food sensitivities.  Why don’t you eat meat/dairy?  I feel healthier when I don’t.  Why do you think you have a problem with gluten?  Diarrhea.  Okay, that last one is usually my last resort when someone is clearly judging me and seems to think I’m an idiot incapable of making my own choices.  Generally my response is more polite.

When eating out, know what’s available in your area, and plan ahead. Use a smartphone app or the internet to locate restaurants that will accommodate your needs (this is great if you go out of town, too).  Others often think I can just go to any restaurant and order a salad, but food I can get at most places is just not as nutritious as what I make at home.  Plus I have to ask so many questions to be sure of staying gluten free, etc, it’s a pain.  If you can find a place that meets the needs of everyone in your group, that would be ideal.  There really aren’t many places around me that are agreeable to most people I would eat out with, so sometimes I have to sneak in some of my own food.  Sometimes I make sure to eat something that covers my needs before going out, so I can just order whatever is available without feeling like I don’t have enough.

But what about eating at home when no one else eats like you do? I really have no completely satisfactory solution here.  I’m in a situation where no one in my house has the same schedule or eats the same food.  It can be a hassle, but I’m committed to eating in a way that I enjoy and that makes me feel good.  I try to have my family prepare our food together, and share what we can.  That way it’s not completely on me to make all the different meals, and we still have some family time.  Now that my son is old enough to use the stove, this is somewhat easier.

Are you dealing with these issues too?  How?

Oh boy, looks like our food is going to the lab and getting a new name: medical food. What’s that, you say? Oh, just a sketchy-sounding new industry that doesn’t have to be accountable to anyone. In fact, it’s reminding us a lot of another made-up category we love to hate: cosmeceuticals!

The Wall Street Journal is reporting that Nestlé just bought a U.K.-based pharmaceutical company in a move to create foods that address diseases. The first one in the works? A chewing gum to help kidney-disease sufferers. The catch? Food (gum included), like cosmetics that use drug-type ingredients, will not be subject to the same screening process as drugs themselves.

And that, my friends, just doesn’t bode well. Here’s an excerpt from the article:

Some doctors worry that medical foods don’t face the same regulatory scrutiny or rigorous testing as pharmaceutical drugs. They warn that food companies have a bad track record of trumping up health claims on products to gain a marketing edge.

Last July, for example, an FTC complaint led Nestlé to drop a claim that its Boost Kid Essentials milk-shake drink protected children’s immune systems.

“With many of these food companies, the claims of managing illness, preventing illness, boosting immunity, boosting immune function—all of those things—are very difficult to prove using the standards that the FDA or similar agencies would use to judge safety and efficacy,” said Michael Starnbach, professor of microbiology and molecular genetics at Harvard Medical School.

To us, this just looks like a new way for companies to lie to consumers, make false claims about their products’ health benefits, play around with drug-like ingredients that we know little about, and possibly put people in danger due to lack of pre-market testing. What do you think?

Image via

I’m not entirely sure what to make of this new front-of-package and quick-to-read food label. For starters it’s a voluntary move by the food industry (which instantly smells fishy), and for seconds (ok, no more puns) they’re claiming altruistic motivations. As reported in the Los Angeles Times:

New labels, called Nutrition Keys by the food industry that created them, were announced Monday by the Food Marketing Institute and the Grocery Marketing Assn. The groups say they developed the labels in response to First Lady Michelle Obama’s anti-obesity campaign that in part calls for an easier way for shoppers, especially parents, to make informed food choices.

Yuh-huh. We’re not the only ones not buying that. According to Marion Nestle of the Food Politics blog:

There is only one explanation for this move: heading off the FDA’s Front-of-Package (FOP) labeling initiatives.

See, apparently recommendations from a team of health specialists think front-of-package labels should  focus on the bad stuff, and not use the space to trumpet things like protein and fiber.

To be honest, I don’t know if any of this even matters. Last we’d heard, those calorie listings on fast foods weren’t changing people’s choices there, and we live in a calorie-obsessed society. So would seeing sodium and saturated fat on the front of a package be that much more of a deterrent?

Maybe we need to take a cue from Canada’s front-of-pack cigarette warnings. Imagine that bottle of Easy Cheese had a label on it that said “eating this will clog your arteries” along with a picture like this. Now that would get my attention, as delicious as spray cheese can be (I’m not kidding).

What do you think?

Image via LA Times