Sometimes I notice speculation about my diet.
I also often see speculation about my age. People are often surprised that I’m not younger. Sometimes even my challengers are taken aback by my age. Perhaps this is related to my diet, which I see as natural, because it’s simply how I do things myself, and I notice changes when I don’t follow it.
It’s possible to experiment with your diet: if you want more fat, you eat those fats and notice the changes; if you consume less, you notice the effects as well.
My approach to eating is based on balance between plant and animal sources. The foundation consists of plant-based foods, complemented by dairy products, egg products, and occasional meat. From a nutritional standpoint, this combination proves to be highly balanced – it covers all key nutrients and supports a long-term, stable lifestyle.
A Balanced Foundation
This dietary model provides a complete spectrum of essential nutrients:
• Proteins come from dairy products, legumes, grains, and occasional meat or fish.
• Calcium and vitamin B12 are ensured through dairy products, two servings of red meat per week, and fortified foods, including RedBull, juices, Alpro’s products, for example.
• Healthy fats are supplied by fish, nuts, seeds, and high-quality plant oils.
• Fiber, vitamins, and antioxidants come from a diverse range of plant-based ingredients.
From the perspective of nutritional science, this diet lies somewhere between the Mediterranean and flexitarian approaches – combining diversity and nutritional value with a moderate use of animal products.
Focus on Quality
Over the long term, I try to choose organic dairy products, organic meat, and organic vegetables.
Beyond origin, I also pay attention to the method of processing – this often determines both the final taste and nutritional value. A good example is Dutch cheese, which I consider among the higher-quality options due to consistent production standards and a long-standing tradition. I don’t look down on McDonald’s or other fast food – it’s a way to add some variety to my diet, for traveling, and for replenishing nutrients. I like chocolates, sweeties, lollipop, bubblegum.
In general, I assume that organic products maintain a higher standard of quality, since consumers naturally expect this from the “organic” label.
Conclusion
I see this way of eating as practical, sustainable in the long run, and based on rational food choices, natural selection of a my person. I’m more interested in natural balance, sufficient nutrients, and quality that translates into both taste and overall well-being.
