When eating healthy turns obsessive from CNN

In a vegan café in New York City, Nisha Moodley pushes a glass crusted with the remnants of a berry-açai-almond milk smoothie across the table and begins listing the foods she excised from her diet six years ago.

"Factory-farmed meats; hormone-laden dairy; conventional non-organic fruits and vegetables; anything hydrogenated; anything microwaved," the slender 32-year-old health coach says. "I would not eat irradiated food; charred or blackened foods; artificial coloring, flavoring, or sweetener; MSG; white rice; sugar; table salt; or anything canned.

Back then, a typical breakfast for Moodley consisted of buckwheat mixed with seaweed, raw cacao powder, flax oil, and flax seeds. Lunch was usually homemade brown rice with lentils, fresh vegetables, and kale, followed by a mid-afternoon snack of homemade flax-seed-and-buckwheat crackers. And for dinner, a salad with garbanzo beans, avocado, carrots, beets, and mushrooms.

Moodley initially adopted this diet to address recurring bad digestion. But her commitment to healthy eating -- something to be commended, ordinarily -- turned into an obsession that took over her life. "I was terrified of food that didn't fit within my idea of what was healthy," Moodley says. "I was terrified of cancer, of dying."

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