Why There Is No Universally Good Food

The idea that certain foods are universally “good” for everyone is a dangerous simplification. In reality, no food is intrinsically “good” or “bad”: its relevance depends entirely on the physiological, genetic, and pathological context of the person consuming it.

Individual Biological Variability

Every individual has a unique genetic constitution, gut microbiome, hormonal profile, and health status. These factors profoundly influence how a food is digested, absorbed, and metabolised.

For example:

• Milk: Rich in calcium and protein, it is often considered nutritious. Yet people who are lactose-intolerant cannot digest it properly, and those with a calcium/magnesium imbalance may worsen their condition by consuming it without magnesium supplementation.
• Legumes: Often recommended for their plant protein content, they also contain antinutrients (such as phytates and lectins) that can reduce mineral absorption and cause digestive problems in some people.

Nutrient-Pathology Interactions

A food can be beneficial for a healthy person but problematic for someone with a specific condition.

For example:

• Fructose-rich fruits: Generally considered healthy. However, for a person with insulin resistance or metabolic syndrome, excess fructose can worsen their situation.
• Soy: Often seen as a healthy meat alternative, it contains phytoestrogens that can disrupt hormonal balance in some individuals — particularly those with thyroid conditions.

The Importance of Nutrient Ratios

Beyond the presence of a single nutrient, it is often the ratio between different nutrients that matters.

• The omega-6/omega-3 ratio: Excessive omega-6 consumption (present in many vegetable oils and nuts) without sufficient omega-3 intake can promote chronic inflammation.
• The calcium/magnesium ratio: Excess calcium without adequate magnesium can cause muscle cramps, anxiety, and cardiovascular problems.

Physiological rights reject the notion of universally “good” foods in favour of an approach based on objective measurements. Rather than recommending “miracle” foods, they advocate the assessment and correction of physiological imbalances specific to each individual.