What are the basics of a healthy diet? Do you get as frustrated as I do when food shopping? The choice of foods available to the people in modern America today is extremely diverse, with novel foods being developed by food technologists. Instead of making this easier for us to choose what to eat according to our instance desires at a given time, the increased selection makes it more difficult. Consequently, we deal with the huge selection, often over nine thousand various items in a major supermarket, by time and again picking only a very restrictive range of foods.
Additionally, we are more and more worried about improving our health and wish to make food choices that will help this. We are bombarded with various views to support particular dietary choices. The main choice which we have are whether to eat meat, become a vegetarian, or to choose to combine both into your diet and if so, in what proportions?
Research supports that, where food is abundant, increasing the intake of plant based food, in particular fruit and vegetable, can help to reduce the occurrence of chronic disease. However, the precise amounts of meat based and plant based food in the diet that may provide for optimal health is not possible to determine. Although research does support that diets based largely on plant foods are most associate with health and longevity.
Most of us would be unwilling to eat a new food simply because we were told it was healthy. The problem with all of this is that there is little dissimilarity in the food that forms a healthy diet and that which makes up a less healthy diet; it is the balance of parts making up the whole meal or diet that is the key.
Some foods provide only a very small range of nutrients and if these make up a large part of the daily ingestion, then we run the risk of not meeting our nutritional requirements for a variety of nutrients. Therefore, the wider the variety of foods, the less likely there are to be shortages in the nutrient intake and we will be more likely to meet our nutritional needs.
Our capability to measure how much of a food we eat relies on learned responses established in our childhood. The feeling coming from the stomach, when a specific serving size has been eaten, will be remembered and will help to establish our behavior in the future. This variability of the so-called normal serving sizes between individuals is a problem for those examining food intakes in populations. This is because there is no such thing as an average serving size, which would apply to everyone.
The best guidelines, which have been put forward, (I might add this is the way I choose to go forward) are to eat a variety of foods, enjoy your food, eat the right amount to be a healthy weight, don’t eat too many sugary food, don’t eat too much fat, eat plenty of foods rich in fiber and starch, keep sensible limits, and if you drink alcohol and look after the minerals and vitamins in your food. In other words, buy fresh and don’t over cook. My main addition to this is to take a glyconutritional supplement to support and maintain optimal health. This really works.
Zach Thompson is a Glyconutrients
Representative. His clients range from actresses to pro athletes. You can get a free Glyconutrients consultation by visiting the site.