Variety is the Spice of Life!

We need a variety of foods in our diets. Nothing will help to better guarantee that you get the micronutrients you need than eating many different things.

Many people spend more thought on what type of gas or oil to put in their car than on what type of food to put in their bodies. We all know that if we put the wrong fluids in our automobiles, they won’t run well: The gas has to have just the right octane rating, and the oil has to be the correct weight for the climate conditions the car will be driven in.

Those of us who grow plants, whether of the houseplant or the garden variety, feed them just the right mix of nitrogen, phosphates, potash, iron, and other compounds we know they need to remain healthy. If any of these substances is out of balance, the plants don’t grow as well.

The same is true for our bodies, which need a great variety of nutrients. But of the many substances necessary for optimal body function, some are needed in only very small quantities. An example would be silicon, with a recommended daily allowance of 9-14 milligrams per day. Compare that RDA to calcium at 800 milligrams a day. Silicon isn’t usually listed on multivitamin labels but is necessary for the integrity of connective tissue in the body. Trace amounts of silicon can be found in unrefined grain products and root vegetables. Even if you take vitamins, you still have to eat correctly to get all the nutrients you need.

It’s been said that “variety is the spice of life.” It’s also been said that humans are creatures of habit. What do we do about this contradiction? How about making a habit of variety? You may want to feed your body the way you feed your retirement account: regular deposits in a variety of investments give you a good foundation for growth. Pick your foods as carefully as you do your investments. Don’t put all your eggs in one basket.

Take a fresh look at your local health-food store. I’ll bet they have a variety of products made of grains you’ve rarely eaten (and perhaps have never even heard of), such as quinoa and amaranth. Try a breakfast cereal made of millet. Buy the blue-corn pancakes or spelt-flour biscuit mix. Next time you shop for such items, try the seven-grain pancakes and the oat-flour biscuit mix.

Look at the variety of fruits and vegetables your store carries. When was the last time you had beet greens, breakfast radishes, or kale? If you normally buy romaine lettuce, try the red leaf—or use spinach as a base for your salads this week. Choose purple or gold potatoes for a change. If you usually buy green bell peppers, try the red or the orange.

Apples, oranges, and bananas are all good choices in fruit, but what about fresh pineapples, star fruit, blood oranges, or papayas?

Take a trip down a health-food store’s bulk-foods aisle, lined with bins of grains and dry beans. Have you tried mung, garbanzo, fava, or great northern beans lately? How many types of rice are there? How many have you tried? Is there some other grain you could use in place of rice? How many types of flour do they carry? When you bake, can you mix a new type of flour with your wheat flour? Be brave about your food—give it a try. Most health-food stores post instructions next to each bin of grain or beans about whether or not it needs to be soaked, for how long, and how much water to cook it in.

If cooking dry beans and grains seems daunting, stroll the aisle of packaged meals. Health-food stores and companies have expanded their offerings tremendously in the last few years. There are pre-packaged side dishes that feature most of the grains you see in the bulk aisle, with complete, easy-to-follow directions for quick cooking.

If your usual source of protein is chicken or beef, try some fish or turkey instead. If you eat out often, change restaurants frequently. When you do return to a favorite restaurant, choose the special rather than the same dish you had the last time. Go for the ethnic specialties. Italian, Thai, and Mexican dishes can add variety; each regional cuisine uses very different ingredients.

Get into the habit of eating a wide variety of foods. Make shopping itself an adventure by trying not to buy the same items week after week—to make sure, take along last week’s grocery list as well as the new list. What new foods will you discover this week that might delight your senses and feed your body?