5 Tips on How to Lead the Food Revolution

Topics: Wellness and Health

1. Prepare for a little discomfort: standing up in front of strangers, being known for something you believe in, breaking your day-glo-colored-snack from a vending-machine habit. Not comfortable. But big.

2. Stay positive. No need to tear others’ food down, just because you have a better idea. Example: serve a beautiful, real-food recipe (use one of mine–they’re free) at your next party or Sunday dinner. Without the pep talk.

3. Connect people: they expect it. Healthful eaters are the new silent majority. Tweet, blog, facebook, linked in link, youtube post and comment. Talk to people at church and in the produce section. How about those snap peas? How ’bout that epicurious? How about the Biggest Loser, or Huntington’s schools?

4. Make your new idea old. Didn’t 7th grade kids used to take “home economics”? Didn’t we used to use the rim of the plate for decoration, instead of more food? Didn’t we used to use plates? Each of these “new ideas” has roots in the past which make them familiar.

5. Feel the burn. What you care about leads to your place of leadership. Is it flavor, or child obesity, or diabetes treatment, or organics, or longevity? Take that passion, and bring something new to the break room. Talk to a hospital nurse about what is served to sick people. Work an hour a month at the local Foodbank. Then actively link up online. People who are interested will find you, and when they do, they’ll follow you. Passion itself is transformational. And so are you.

  • Barbara Henry

    Happy to see such an inspirational
    message! We are all admonished to lead the crusade to better health and better food choices. You have inspired me to get active!
    Thanks Dr. John!!!

  • Sue

    Great advice Dr. John! All we can do is lead by example – thanks for the inspiration to continue being a role model for the nutritionally challenged among us.

  • I’m trying to start a health revolution among older adults. We could save billions of dollars in disease care costs, not to mention untold human suffering, by doing the right things to keep ourselves healthy.

    Carolyn Kay

  • Most nutritionists agree that the lower the Glycemic index of any particular food, the more beneficial it is to bodily functions. Because foods with a low Glycemic index rating release glucose in to the blood stream at a slower rate, blood sugar levels are not as apt to spike & therefore are more easily absorbed by the body. Foods with high Glycemic index ratings are not as readily metabolized by the body & thus generate a greater strain on the digestive method & how the body deals with high blood glucose levels.

  • You’re doing a terrific thing, Carolyn: it will take lots of different types of efforts to succeed. 1000 flowers.

  • Thanks, Sue: we’ll be doing a Leadership Training seminar in June 2010 on more of this, and culinary medicine: watch the blog for more info: will need your help in spreading the word.