Dr. Miguel Toribio-Mateas

So not everybody's got a lot of money to just go to the fishmongers and also the cognitive capacity to go fishmongers, prepare the fish, serve it, make it look pretty, blah, blah.

A tin of sardines on toast is going to give you loads of omega-3, loads of protein.

It's accessible.

It's economical.

And you've kind of like ticked two boxes in there as well.

So try and think of the basics that we know from the literature that are going to support your whole system as opposed to saying, oh, I need to be prioritizing that so much or I need to be avoiding that so much.

Because I think it's healthier to think in those terms.

It does, yeah.

So I started

behaving funny around food, probably in my teens, like early teens.

And so I'm a 70s baby.

I know I look fabulous, but I'm 53.

And there was a lot of talk about, you know, cutting down fats and, you know, what was good at the time and all this kind of stuff.

You know, like now carbs are the evil and sugar, you know, and ultra processed foods.

There was a lot of this kind of like restrictive chat about certain foods.

And

That was all pervasive.

It's on TV, you know, people chat about it.

And we know from really good quality research that has been published, you know, for a while now, but like recently as well, how in families where there is a kind of an obsession around what is healthy and what is not, and you talk about that more readily than maybe in other families, children then grow up to be quite regimented about foods and to be...

quite rigid in their own thinking about food.