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Some foods and food groups have special nutrients not found in abundance elsewhere.
And mushrooms aren’t even plants at all; they belong to an entirely different biological classification, and may contain nutrients (like ergothioneine) not made in the plant kingdom. As the list of foods I tried to fit into my daily diet grew, I made a checklist, and had it up on a little dry-erase board on the fridge, and we’d make a game out of ticking off the boxes.
(So technically, maybe I should be referring to a whole-food, plant- and fungus-based diet, but that just sounds kind of gross.) It seems like every time I come home from the medical library buzzing with some exciting new data, my family rolls their eyes, sighs, and asks, “What can’t we eat now? Why does everything seem to have parsley in it all of a sudden? This evolved, into my Daily Dozen: the checklist of all the things I try to fit into my daily routine.
By beans, I mean legumes, which also includes split peas, chickpeas, and lentils.
A serving of berries is a half-cup fresh or frozen, or a quarter-cup of dried.
While biologically speaking, avocados, bananas, and even watermelons are berries, I’m using the colloquial term for any small edible fruit, which is why I include kumquats and grapes—and raisins, as well as fruits that are typically thought of as berries, but actually technically aren’t, such as blackberries, cherries, mulberries, raspberries, and strawberries.
A quarter-cup of nuts is considered a serving, or two tablespoons of nut or seed butters, including peanut butter.