I recently came across an article arguing that food has become joyless, instead it’s just another area of life we’re trying to optimise. And I have to admit, it struck a chord. For many people, eating well now feels like a confusing mix of rules, numbers and “shoulds,” rather than something instinctive and enjoyable.

My own journey into nutrition started from that exact place. I felt overwhelmed and completely confused about how I was supposed to feed my son with allergies. I knew what I needed to take out, but had no idea what I needed to include to make sure he had everything he needed.

How could something as fundamental as eating become so baffling? We’ve never had more information, yet somehow we’ve also never been more mind-boggled by it all. And to make it even trickier, most of us are trying to make good choices while living in an environment that doesn’t exactly set us up for success.

But eating well doesn’t need to involve hours in the kitchen or complicated rules. When I’m preparing my talks and workshops, my goal is always the same, to bring some inspiration, excitement and enjoyment back into mealtimes. Even when I’m talking about fussy eating, I want people to feel relieved, not pressured.

Because while there is a place for tracking macros and calories, they can be genuinely helpful for certain people at certain times, a happier, steadier relationship with food usually starts with a few simple principles:

Add colour
Think variety of veg, and try to get at least 5 portions every day
Look for the protein on your plate
Choose real, minimally processed foods when you can
Eat until you’re about 80% full
Cook from scratch when possible, even simple things count
Stay hydrated
Aim for balance, not perfection

Small, consistent habits are what make the biggest difference over time. And calories and macros can be useful tools at times.

But for day-to-day living- give me balance, colour, real food and enjoyment, because food should make you feel good both in your body and in your life.

I’ll eat to that.

Why has food become another joyless way to self-optimise? | Emma Beddington | The Guardian