A whole foods diet is that which includes foods in their original form, steering away from the foods of the “P generation,” or foods that are processed, prepared, and packaged.
Foods in their original form include plants in their natural state and animals that grew and grazed in their natural environments, eating their evolutionarily-developed diets.
Contrary to popular belief, a “whole foods” diet does not equate to a vegetarian diet. For example, eating organic tofu regularly may be perceived as a healthy source of protein to consume in large amounts. However, although a protein-rich product, it is not a whole food. It has been processed and packaged. A better choice may be organic edamame (whole soybeans). In comparison to whole cooked soybeans, the tofu slab has 28% less iron, only 10% of the fiber and B vitamins, and no vitamin A or C.
Whole foods are real foods, those that are the products of mother Earth. Refined foods have a tendency to be nutrient-depleted, chemically processed, and full of additives such as artificial sweeteners, colors, and preservatives. Real foods are more nutrient-dense, less processed, and contain fewer toxins.
Another important point— Not all items sold at Whole Foods are whole foods!
Pro-tip— In general, shopping the perimeter of the grocery store is generally where you will find real foods, with the exception of whole grains and dried beans.
References
Anneser A, Thyr S. Refined to Real Food. Exeter, NH: J.N. Townsend Publishing; 2005.
Colbin A. The Effects of Different Foods. Food and Healing. New York, NY: Ballantine Books; 1986:171.
Paxton F. Lipids, cholesterol, and lipotropic nutrients. Foundations of Naturopathic Nutrition. Australia: Allen & Unwin; 2015:105.
