Not too much:
From a CRON viewpoint, this seems obvious. But because we are looking at calories as opposed to just volume, there are some caveats here. Leafy vegetables are hard to overeat. They are very high in nutrients, filling, and low in calories. In general though, you want to have smaller than average plates. Become familiar with portion sizes, both the RDA size portions and the portions that you calculate out through your CRON diet software. When I have oats in the morning it is 1/4 of a cup of raw oats. It seems like a small portion until that becomes your mental standard. Especially in the US, the portion sizes have increased significantly over the last 50 years.
Wait 20 minutes before taking another helping. This gives your body time to register that it is satisfied. In fact, it helps if you do not serve "family style", but prepare the plate of food, and put the rest away.
Be aware of calorie density and look for lower-calorie (but actual food), substitutes. For example, as a relaxing winter beverage "treat" I substituted my old comfort cocoa with warm milk with nutmeg, saving 120 calories a serving. Spaghetti squash instead of pasta saves about 360 calories per serving (as well having much higher nutrient density). Fruit instead of cake. Turnips rather than potatoes, etc.
Additionally, we should especially not eat too much of foods that have been highly correlated to increased cancer, heart disease, and other health risks. In no particular order:
Saturated fats and especially trans-fats have been correlated with increased cholesterol and higher risk of heart disease and stroke.
Red meat has been linked to cancer.
Protein consumption of more than .8g per kg per day may negate some of the benefits of the CRON diet.
Sucrose and Fructose have been correlated with a number of health ills including diabetes, obesity, and heart disease. Foods with high glycemic indexes, which include potatoes, and most refined grains have been strongly correlated with type 2 diabetes, and recently with cancer.
Finally, avoid eating things that are not food. This includes artificial and natural dyes, artificial and natural flavors, hydrogenated fats, polysorbate 60, high fructose corn syrup, food gums etc. Basically, avoid foods that are manufactured rather than grown or raised. While I have not seen studies specifically linking food additives (in general) to disease or health problems, it is just common sense that if you don't even know whether something once was a plant, animal, or mineral, not to put it in your mouth. The FDA, after all, is only saying that there is no proof that these additives are UNSAFE.
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Menu from January 12th
Breakfast:
Coffee with half and half,
Egg on 11grain bread with Artichoke Hearts and Tomato Slices
Lunch:
Finnan Haddie Chowder
Braised Zucchini with Almonds
Dinner:
Parsley Salad,
Parsnips,
Peppers, Tomato and onion stir-fry
Snack:
Yogurt
Free Calories (109)
Brown rice with the stir-fry.
Nutrition Summary:
Calories 1108 , Protein 59g, Carbs 156g, Lipids 33g
Vitamins 100%, Minerals 100%