It’s 6 p.m. on the patio at Il Moro, a twinkly-lit Italian gastro pub in West Los Angeles, and Elyse Resch and Evelyn Tribole are intuitively eating their dinner.
They start with warm, crusty bread, liberally dipped in olive oil, and then move on to salad, branzino and the penne tossed with little pillows of burrata that Ms. Resch ordered for the table. In accordance with one of intuitive eating’s 10 principles — “challenge the food police” — neither woman moralizes about the carbs.
“The first few bites of pasta are magic,” Ms. Resch said. After a few more, she shrugs, the allure starting to fade. That’s another principle: The less certain foods are forbidden, the less power they have over you.
Intuitive eating, as conceived by the dietitian-nutritionist duo, is the practice of renouncing restrictive diets and the goal of weight loss and encouraging people to tune into the intuition that governed their eating as toddlers. This includes satiating hunger rather than trying to suppress or outsmart it; feeling your fullness (and pausing mid-meal to assess it); and savoring, even seeking pleasure from, food. Among the other principles are addressing emotional eating, emphasizing movement over “militant exercise” and practicing “gentle nutrition” — minding moderation and balance in one’s diet, but not too harshly.
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