Why should you bother to assess the quality of your diet?
What you eat every day in your diet is a far more powerful determinant of your health than your DNA, or most of the nasty chemicals lurking in the environment.
The food you consume can heal you faster and more profoundly than the most expensive prescription drugs, and more dramatically than the most extreme surgical interventions, with only positive side effects.
Those food choices can prevent cancer, heart disease, type 2 diabetes, stroke, macular degeneration, migraines, erectile dysfunction and arthritis, and that’s only the short list!
It’s never too late to start eating well. A good diet can reverse many of those conditions as well.
In short: change the way you eat and you can transform your health for the better!
Surely it makes sense to check your diet? Especially as it now is made so easy with DietID!
What is DietID?
The DietID screening is a quick and simple way for you to check your diet, learn about your nutritional status, the deficiencies or excesses, and decide what you want to achieve with your dietary changes, plus get guidance and support to help you reach your goals.
It is the start of a journey to a long healthy life that will bring you all the benefits mentioned above.
The evidence is almost irrefutable, that a whole food plant based diet meets all our nutritional needs for the vast majority of the population.
TotalHealthMatters! is a pioneer, bringing this radical screening system to the UK. Developed by Dr David Katz and his expert team in the USA it is now widely used by companies and individuals in the States. Most of my readers will know I already promote the 4LeafSurvey screening system based on the epic work of The China Study. The DietID does not replace that system but offers you a broader choice of dietary improvement.
Ready to check the quality of your diet?
You can check the quality of your diet in one minute with DietID by clicking HERE
Michael Lingard BSc. DO. Cert.WPBDiet.
Suggested reading: “Whole – Rethinking the Science of Nutrition” by T. Colin Campbell PhD