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Wellness Wednesday

“Bad” Foods, “Good” Foods?

Donut with devil tail, apple with iongs

COLONEL/ISTOCK

Have you ever said or thought either of the following?

“I was bad this weekend—I ate way too much chocolate.”

“I’ve been really good—I haven’t touched any bread in three days.”

We’re familiar with asking a waiter to hold the dressing. Wouldn’t it be nice if we could ask him or her to hold the guilt, too? After all, when we refer to foods as “bad” or “good”, in a way, we’re saying that we’re bad or good when we eat those foods. I find myself saying that I was “bad” more often than I should, usually after indulging over the weekend. One of my new goals is to stop labeling foods, and stop labeling myself, in this way.

Part of the TOPS approach to healthy eating is that there are no “good” or “bad” foods—all foods can fit, within reason. Many of our members who have reached their goal weight say that, barring any health condition or food intolerance, they can—and still do—enjoy their favorite treats. They may have to change their approach to these foods and adjust the portions, but they don’t have to give up the foods they love. Just imagine: what would you do if there were no “good” or “bad” foods and all you had to do was eat?

Delve a little deeper into this topic with us in the August/September issue of TOPS News magazine. When we balance our healthy foods with a few indulgences, we can lighten up without feeling deprived.

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