Jennifer Aniston Reveals the 1 Food Her Mom Wouldn't Allow Her to Eat
'I was never allowed to have a sugary piece of anything, and I was also served spelt bread,' Aniston, 56, told People, noting that she 'grew up in one of those holistic households.' As a child, she added, Dow 'drilled' into her the importance of staying hydrated.
'I've been so hyper aware of people who don't drink water now because I've always been such a water drinker,' she said in the interview. 'I have girlfriends that just can't drink water, they just don't like the taste of it. It's like, 'It's water. It's just water,' and I constantly say, 'You have to hydrate. You must hydrate.'
The 'Friends' star was born and raised in New York by Dow and Greek-born actor John Aniston. Their marriage ended in divorce in 1980, when Aniston was 9. Dow died in 2016 at the age of 79, and John Aniston passed away 2022 at 89.
In a January conversation with TODAY.com, Aniston described her philosophy on eating as being balanced and flexible.
'I do 80/20. I give myself days where I can have whatever I want. I don't deprive myself,' she said.
Most of the time, the Emmy winner sticks to nutrient-dense meals, allowing herself more freedom with food about 20% of the time. Calling her diet 'boring,' she shared that it typically includes plenty of protein, vegetables and salads.
Aniston also favors subtle yet thoughtful adjustments to her dishes, such as forgoing extra salt and using salad dressing sparingly, and has grown to appreciate 'the power of seasonings' and the brightness of vinegar to elevate flavor.
'Stuff like that will create a taste that is so delicious, where you're not just dousing everything with salt and butter or olive oil to make it taste good,' she explained.
On those 20% days, she might splurge on a cheeseburger, fries or Mexican food. Pasta and pizza also make occasional appearances.
'All that stuff that's savory,' she said. "I'm not a sweets person. I don't go for ice cream or cakes. I definitely have a savory tooth.'
This article was originally published on TODAY.com
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