This is the first monthly newsletter from the Diaeta Way. This newsletter is brought to you by Jan Burman and John Bagnulo
and is meant to inspire you to source foods from your local farmer or make decisions in the kitchen that are good for you and for the environment. Every month, we will offer tips or suggestions on how to eat delicious foods with good recipes and articles that are relevant for eating well. Bringing it to the table, simply and deliciously, for your health!
The word Diaeta comes from the Greek word meaning
“way of life” or “covering the earth.”
To us, Diaeta describes our way of life – living a diet of balance. Our classes strive to create a balanced way of living through diet and lifestyle. We offer retreats and workshops throughout the year on Martha’s Vineyard and beyond; these retreats are designed to build on the foundation of health.
Living in balance is about so much more than what you put on your plate. It is also about eating a plant based diet with 60 – 80 varieties of plants a week, eating only the best sourced animal proteins, getting loads of exercise, slowing down, taking the time to be, laughing, and surrounding yourself with loved ones.
It’s a belief. It’s science. When does a belief become
science? When does science challenge our beliefs? I attended a few lectures with Dr. Weiss last week in Rancho La Puerta in Mexico where I taught cooking classes. I listened to his talks with great enthusiasm as he asked these
questions. I found much of what he had to say about gut health to be in line with what we offer in our retreats. I believe that we are all better if we eliminate gluten and sugar from our diets. But, what is the science behind that? Dr. Weiss, posed these comments about science and beliefs and it made me reconsider my beliefs and ponder: why do some approaches work so well for some and others, while others have little or no affect? The simple answer is that we are all different
and discovering our health is a journey. You will find loads of information every month geared towards different approaches as we navigate towards health and well being. The recipes will be plant forward and low carb and sugar and gluten free.