The healing power of the next meal
Primitive man knew that its provisions for recovery creator and the return of 5000 years ago. The first written record of Indian culture, called the Vedas, to document man's knowledge of healing through nutrition. Biblical writings of 3500 years ago, people have shown divinely inspired to write: "God would be his food and water, and taking people with blessing" (Exodus 23:25). As a nutritionist, I have observed thousands of patients for health problems ranging from backDigestive disturbances, intestinal conditions, type II diabetes, hypertension, obesity and other diseases. With the development of a healthy lifestyle by eating we can bring balance and harmony back to our human existence, and can begin the next meal you eat.
To understand the healing power of your next meal, you must have a basic understanding of the process of food we eat digestion, absorption and excretion. Digestion of carbohydrates begins in the mouth, either by mechanicalBreakdown of food and chemical digestion through the salivary enzyme amylase. In the stomach, makes the stomach acid and pepsin compound begins to digest proteins, and partially digested food such as pasta substance called chyme. As the chyme in the small intestine, stomach bile from the liver, gallbladder and pancreatic enzymes released, together with the enzymes from the exocrine cells in the mucosa of the small intestine complete digestionProteins, carbohydrates and fats. The digested food is absorbed through the intestinal wall to feed the villi and enters the bloodstream. The nutrient void food then moves into the large intestine, where there is a myriad of water and electrolytes and the formation, storage and disposal of excrement.
I have walked through the digestive system, as maintaining good gastrointestinal health is proper digestion. The following factors, foodslow, regular meals and balanced macro-nutrition planning (30% protein, 50% high fiber, low glycemic carbohydrates and 20% of essential fatty acids, fats) can restore the health of the lining of the stomach and improve the function detoxification of the bowel. This will prevent unnecessary entrance of toxins into the blood and good health of the colon. Each meal should provide healing important micronutrients (vitamins, minerals, enzymes and important phytochemicals from plantsFruits, vegetables and whole grains). This photo chemicals, but are classified as significant, have been preserved, much of the recent scientific research to prevent movement of the spirit of food shortages, food, cure disease and promote longevity.
Plants, as are the people most susceptible to diseases and viruses and have their own protective substances, called phytochemicals developed. Mounting research shows that many phytochemicals also protect humans from cancer andDiseases. Below are a list of foods that plant protection chemicals and conditions that protect us and support research on his claims.
Whole grains – The best sources are wheat, rice, barley, oats and rye. Whole grains are the seeds of the plant and consists of an outer shell called the bran, endosperm and the inner half of that in the bud. Whole grains are excellent sources of folic acid, B vitamins, magnesium, iron, copper, zinc, chromium,Phosphorus and vitamin E. Folate helps reduce levels of homocysteine in blood amino acids. High concentrations of homocysteine in the blood is associated with the risk of heart disease. Whole grains contain phytochemicals called phytosterols, phenolic compounds and lignans. Studies have shown that whole grains reduce the risk of various cancers and diabetes type II. Lowering cholesterol, reduces the risk of heart disease and reduce inflammation, reducing the risk of cardiovascular disease.In a recent study by the University of Utah, Dr. Martha Slattery found that high consumption of grain products, cereals, especially high fiber, reduced the risk of rectal cancer by 31%. A diet rich in fiber (more than 34 grams daily) reduced rectal cancer by 66%. In a recent study at Tufts University, Dr. Nicola McKeown, told participants that at least three daily servings of whole grains are consumed less likely that insulin resistance and metabolic syndrome developed, thePrecursor of type II diabetes and cardiovascular disease. Whole grains are an excellent source of fiber, both soluble and insoluble. In a study by Harvard School of Public Health bad, Dr. Qi and colleagues reported was found that women with diabetes who consumed more whole grains, bran and cereal fiber lower blood vessel inflammation, which has been linked to heart disease.
Dark-colored fruits and vegetables – are part of the larger group with the name of phytochemicalsFlavonoids. They are of dark fruit and vegetables and selected the best sources are blueberries, strawberries, blueberries, blueberries, blackberries, apples, grapes, red and black, eggplant, peppers, broccoli and onions. There are more than 4,000 flavonoids and are divided into subgroups called anthocyanins, proanthocyanidins, polyphenolic acid, quercetin, ellagic acid and tannins. Studies show that fruits and vegetables are powerful anti-oxidants dark, someShow to fifty times the antioxidant activity of vitamin C and vitamin E is Some studies show that flavonoids in fruits and vegetables reduce the risk of arthritis, arteriosclerosis, diabetes and cancer. They protect the collagen protein in joints and blood vessels from free radicals, reduces edema, varicose veins and hemorrhoids. A recent study reported by Cornell University has shown to protect the flavonoid quercetin found in apples on the brain against neuro-degenerative diseasessuch as Alzheimer's and Parkinson's. This was a follow-up of an earlier study at Cornell University by Professor Lee, who showed that the photochemical in apples and berries, has strong anti-oxidant protective effect of vitamin C against colon cancer cells and liver. cranberries are 40% more antioxidants than strawberries higher. Neuroscientist James Joseph of Tufts University, has discovered more than to fight disease and cancer, blueberriesprevent short-term memory loss that accompanies aging.
Legumes – you are in a group of vegetables, beans, peas, lentils and soya beans contain. Legumes are rich in fiber and folic acid. This is a complete protein when combined with whole grains such as rice, wheat, barley and oats. Legumes are rich in phytochemicals, phytosterols, saponins, lignans and isoflavones. To avoid the vegetables, breast, prostate and colon cancer. Soybeans contain substances that destroy the betaCarotene, vitamin B-12 and vitamin D. beans and peas are an anti-connection of vitamin D. This is a good practice, the consumption of fresh fruits and vegetables with yellow and dark green leafy vegetables provide beta-carotene balance, vitamin B-12 and whole grains. Recent findings from the University of Illinois, under the direction of Professor Singlstary show saponins found in soybeans, chickpeas and white beans to reduce the risk of colorectal cancer. Isoflavones found inSoya beans, chickpeas and other vegetables gained attention when researchers reported women in Japan and China, who eat food with high isoflavones are reported fewer symptoms of menopause and a lower incidence of heart disease and osteoporosis than Western women who have consumed less. Studies show the high content of soluble fiber in legumes lower cholesterol. Beans, beans, beans, soya beans and other legumes can help reduce cholesterol, according to James W. Anderson, MD, an expert inCholesterol Research, professor of medicine and clinical nutrition at the University of Kentucky College of Medicine in Lexington. The reason for this high-fiber legumes are so effective because they also contain pectin. In one study, Dr. Anderson asked men to eat 1-1/2 cups of cooked beans a day. The result? Cholesterol fell by 20 percent in just three weeks.
Red, orange and yellow fruits and vegetables – you are in a group of fruits and vegetables, such as carotenoids.Carotenoids are present in all plant foods. In short, the greater the intensity of color, the higher the level of carotenoids. They are rich in antioxidants and carotenoids in tomatoes, sweet potatoes, oranges, grapefruit and pumpkin, along with many others. Carotenoids contain phytochemicals, alpha-carotene, beta-carotene, lycopene and lutein. Carotenoids provide many health benefits, growth and repair of tissues and help our body fight bacteria and areInfection. Some carotenoids, vitamin A may, in particular beta-carotenoids are converted. As powerful antioxidants, carotenoids prevent free radicals from damaging cells, DNA, through oxidation. This is an important factor in cancer treatment. Studies show that carotenoids may reduce the risk of heart disease, stroke and contribute to diverticulitis, cataracts and macular degeneration to be avoided. Six years at Harvard Medical study of 48,000 men, showed that the phytochemical, lycopene, which is inTomatoes reduce the risk of prostate cancer by 34% more than men who eat less. The study also showed the transformation of tomato sauce or paste, increased the bioavailability of lycopene.
Cruciferous vegetables – I am from the family called Brassica plant consisting of broccoli, Brussels sprouts, cabbage, cauliflower, cabbage, and many others. Cruciferous vegetables contain a sulfur compound called glucosinolates. If glucosinates crushed or chewed informedsecondary plant substances, and indoles isothiocynantes. High intake of cruciferous vegetables were associated with lower risk of lung cancer and colon cancer. It is believed that the hydrolysis glocosinalte the metabolism of sex hormones in a way that can change the formation to inhibit the hormone influenced cancers like prostate and breast cancer. Recent studies at Georgetown University Medical Center, under the direction of Fung-Lung Chung, noted thatHelp remove glucosinolates, both for cancer-causing toxins in the body and promote self-destruction of precancerous cells. Researchers at the Fred Hutchinson Cancer Research Center in Seattle reported that men eat 1.5 cups of cruciferous vegetables, which may in the week to reduce the risk of prostate cancer by 40%. Researchers concluded the phytochemical, isothocynates that regulates the production of enzymes that cause cancer cells to destroy
Anti-bacterial plant – You come fromthe subgroup of cruciferous thiosulfonates mentioned. They are found in onions, garlic, leeks and shallots. Unfortunately, they looked away because of its strong smell of sulfur, but what could take your friends, what is to keep bacteria and viruses. They contain the phytochemical allylic sulfides, the activity of the toxins, which is produced by bacteria and viruses. Allylic Sulfide protect the immune system, the risk for certain cancers and lowering cholesterol. Theyact as a natural antibiotic against viruses, bacteria and parasites. Researchers at John Hopkins University reported that phytochemicals found in garlic and onions kill H. pylori, the bacterium responsible for most gastric and stomach ulcers and stomach cancer. When cooking with good olive oil, like olive oil, heat changes the structure of trans fats and bad fats. The addition of garlic or onion, oil will continue this degradation occurring from a maximum of 20 minutes.
In closing, Iencourage all those who have ears to hear your thoughts and goals for what you eat your next meal enlarge. A look at who think this will be a certain size or satisfy some physical or behavioral hunger, but the next meal, to begin to heal, or better still avoid a form of disease. The best offense against the disease is a good defense. It 'much easier to build than to repair. Stop thinking that the hinge is striking oil and intervene before they squeak. Healing is aProcess and start the healing power of your next meal.
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