The Zucchini Test: Get Rid of The Poisons Easily

December 06, 2024•6 min read

Experimentation

Nutrition

Ultra-processed food harms our health, but some everyday foods, even common ones, may not suit everyone. With the Zucchini Test, discover how to spot the foods that sabotage you and reclaim a natural dietary balance.

I found that nutrition is a tricky topic to question. Both for ourselves and with others.

It took me quite some time to challenge my entire way of thinking about food. My biggest problem? The availability of both good and bad food.

The Poison Aisle

In my logic, there’s no reason why things that poison us should be available in the very place we’re supposed to buy food to nourish ourselves. In my naive worldview, I didn’t even consider the possibility that some of these things could harm me. If it’s in the supermarket, it can’t be that bad, right?

Today, more and more people are becoming aware of this. But the problem is, we don’t really know how to tell the “poison” from the “good stuff.” Some trust scientific studies, others rely on their parents, friends, or even influencers. And then there are those who still believe in the supermarket and just buy whatever catches their eye.

But even if you’ve found a source of information you trust, there’s always going to be someone who contradicts what you believe.

One day, eggs are good for you, but yesterday a study said the opposite. You think dairy is excellent for your gut health, but some internet genius claims your migraines are because of it. Or the kale you adore suddenly becomes the cause of your stomach pain because, well, it just doesn’t want to be eaten by humans…

There will always be fake news or clickbait articles challenging your beliefs.

Don’t Believe Every Study

I’d say you can trust studies… most of the time. But it’s essential to look at them critically because some are poorly conducted.

We need to arm ourselves with critical thinking—not just about what we’re told but also about our own beliefs.

I subscribe to Peter Attia’s newsletter (an excellent source of information), and recently, he wrote about a study on xylitol (a great sugar substitute). This study claimed that xylitol was linked to cardiovascular disease. But upon closer examination, the study was biased, poorly executed, and you can’t help but wonder if the sugar industry funded it.

Peter Attia on the Xylitol Study

Peter Attia on the Erythritol Study (from the same researchers, with the same biases)

Let me summarize for those who don’t have time to read two more articles in addition to this one.

The scientists had to inject rats with massive amounts of xylitol because when they consumed it orally, their blood levels didn’t rise high enough to have any health effects. A scenario that’s impossible in real life.

So, how do we navigate this mess to figure out what’s poison and what’s good?

The Zucchini Test!

I came up with this name because the process is super simple—just like eating a zucchini. If you eat organic seasonal vegetables (as everyone should have the opportunity to do), you won’t eat zucchinis for several months each year. But when they’re back in season, they’re delicious. You enjoy them, they feel good, your gut is happy, and nothing bad happens.

Apply this logic to everything else: dairy, sugar, red meat, gluten, ultra-processed foods, even carrots if you like. Stop eating it for 2 to 4 months (2 months is already huge for things like gluten, dairy, or sugar).

After this break, prepare a test meal with the ingredient. But, like with zucchinis, don’t overdo it. Eat it as if you’d had some just yesterday.

Then listen to your body. Take notes if needed. Observe your digestion, energy, mood, fatigue, etc. Monitor for three hours, then over 24 hours.

My guess? If it’s zucchini or carrots (unless you’re allergic), you’ll be fine. But with sugar or dairy, I bet you’ll notice the difference.

Nobody’s Perfect

For example, I don’t eat dairy, gluten, sugar, or high-carb foods, and I feel great. But sometimes, I forget… “Oh, look at that cookie! It looks amazing, and it’s vegan, so no dairy, woohoo!” Yeah, except it’s packed with carbs and has zero fiber. Result? I feel heavy, a bit light-headed, and maybe a migraine the next day. All for a few seconds of pleasure (yes, seconds—a cookie lasts about 15 seconds with me).

Rational thinking about food is incredibly challenging. This aspect of our lives is deeply tied to our social needs, survival instincts, and instant gratification. Especially when certain foods act like drugs—like dairy, which affects the same neuro receptors as morphine.

Digging deep into the Why

I genuinely believe understanding why a food harms you is crucial. The why is just as important as the what. It helps you make tough decisions. For instance, I used to struggle to give up a buttery slice of bread with camembert. Imagine how hard that is for someone from Normandy!

But now, I know what happens a few hours later and how long it takes for my body to recover from that “attack.” And most importantly, I know exactly why it happens—what’s going on inside my body because of that specific food.

Over time, you might lose your taste for these “bad” foods. It’s like unlearning bad habits. You may even discover new flavors! For example, I’ve learned to love olives, which I used to dislike, as if sugar masked their taste.

If you try this method and it brings interesting results, let me know. I’d even be happy to share your story on this blog if it can help others feel better in their daily lives.