The health of our nation can be labeled as a crisis with the maladies that overwhelm our health care system. And while people are responsible for their own nutritional well-being, it can be argued that Americans have been misled by the unhealthy food guidelines proposed by the USDA. While this may be hard to swallow, the rise in heart disease, cancer, and diabetes in recent years may be proof enough. Eating in moderation, processed foods loaded with preservatives, and animal products high in cholesterol does not lead to wellness, and is simply counterintuitive to what our bodies really need to ward off disease.

Nutrition is the "holy grail of health," proclaims Jennifer Taylor, executive director of the Nutrition for Wellness Foundation (NW) in East Hampton. The nonprofit center, founded by East Hampton resident Douglas D. Mercer, has spent the last three years committed to educating and to empowering the local community with the "healthful benefits attained through proper nutrition." Introducing an innovative yet ancient way of eating healthy, NW promotes the flexitarian way of life as the key to true wellness and longevity of life.

Flexitarianism, often confused with vegetarianism, is based on Dr. Joel Fuhrman's Food Pyramid – the exact opposite to the USDA nutrition guidelines. It proposes placing vegetables at the base of your diet, with fruits and beans, raw nuts, and seeds just above. Whole grains sit right above these, with a proposed 0 percent to 20 percent of daily nutritional intake. Fish, fat-free dairy, and olive oil are only suggested to be eaten twice weekly or less, and eggs and skinless white poultry, once weekly or less. Meat, cheese, whole milk, sweets, processed food, and hydrogenated oils are suggested to be consumed only on rare occasions. While all the myths of nutrition that society and the media has implanted, the flexitarian diet may seem unfathomable to most, but the logic is sound – the low calorie, high nutrient density way of life proposes per calorie making sure the food you eat has the most nutrients possible.

It isn't so crazy when you think about it. Taylor gave the example of soda. The one hundred plus calories in a 12 oz. can of soda provide your body with none of the nutrition your body needs. This, versus broccoli which is loaded with vitamins, minerals, and phyto-chemicals that exist in all plant based foods. These chemicals have yet to be named for their anti-oxidative properties and have many healthy benefits that have been known to prevent and reverse disease. On top of this, the nutritional staples of the flexitarian diet are high in fiber, which fills you up quickly and eliminates the need to count calories without the fear of gaining weight. "Eating these foods, in these proportions" will restore well-being and help your body find its healthy, ideal weight, says Taylor.

The most common reservations of the flexitarian diet are rooted the idea that it will not provide an individual with enough protein, carbohydrates, or fat. The average person requires only 20-35 grams of protein, yet the average person intakes roughly 100-125 grams, vegans eat about 60-80 grams. The truth is that natural foods have the perfect ratio of protein, carbohydrates, and fats, a "god-given" 40/30/30. Taylor explained that people will pay money for Zone bars that advertise this ratio, but that natural foods are just as good and do not include the chemicals and saturated fat that these companies add for flavor and preservation. "Spinach for example has the ratio 35/65/15. You don't get the cholesterol, saturated fat, and you get all the phyto-chemicals," Taylor said.
"Where does the cow, fish, chicken get their protein? They eat grass," she went on.

So why is it so unhealthy to eat these vegetarian animals? First, animal products are loaded with cholesterol which, in turn, can lead to heart disease and other health risks. Taylor explained that people will have a good quality, 3 oz. piece of steak which has about 75 mgs. of cholesterol. Or, she says, "They are misled into thinking a 3 oz. piece of white chicken breast is a healthier option." In reality, the white chicken breast has the same amount of cholesterol and thus, carries the same risks of disease as the steak. Second, the way animals are raised and fed and how their meat is produced for the general population is of debatable quality. While the flexitarian diet does not eliminate meat and other animal products completely, it does suggests that consumers be conscious of the quality of the meat they intake and promote grass-fed and free-range meat on occasion. Even fish contain animal fat and carry risks such as containments, mercury, and other pollutants.

"Changing your eating habits is one of the most difficult things," sympathizes Taylor, who agrees taking steps towards flexitarianism is a daunting under-taking. The Nutrition for Wellness Foundation, however, attempts to make the transition an empowering and proactive one. Currently, NW runs five groups out of East Hampton, Montauk, and Sag Harbor, which they open based on demand and closed after a month to the public.

These groups begin with an educational phase that teaches the science behind the nutrition and the best ways to reverse disease. Then, they move into helping implement new plans of action: swapping recipes, enjoying cooking classes, and venting frustrations that naturally go along with change. Once the group ends, participants are still considered part of the "NW family" and these likeminded people gather for potluck dinners and beach parties as a form of strengthening the community bond. "We give them the tools and skills," explained Taylor, "We are so lucky out here, since in the summer we have such beautiful and amazing produce everywhere." By helping people develop their own nutritional plans and encouraging them to continue taking baby steps towards their nutritional goals before long these steps turn into habits.