Proper nutrition is the foundation of good health and recovery and is vital to good health. Processed foods cannot supply the vitamins and minerals it lacks. The five basic components of food are carbohydrates, proteins, fats, vitamins, and minerals and therefore importance that we choose wisely the food that goes on our table. Vegetables and fruits should be making the greater proportion of our meals, along with whole grains, beans, legumes, seed and a small amount of nuts. The correct diet will obtain all the elements essential for good health: vitamins, minerals, water, carbohydrates, protein, fats, and fibre.
Carbohydrates are sources of starches, sugars, and fibre. Starch and sugar are converted into glucose, which is the body’s main fuel. Fibre, found primarily in plant foods, acts as a bulking agent that helps keep the intestines clean.
Proteins are broken down by the body and converted into amino acids, which are the building blocks for hormones, enzymes, and structural components of the body, such as muscle tissue.
Fats are the most concentrated form of energy, supplying over twice as many calories per gram than protein or carbohydrates. It can also be efficiently stored for later use. The three natural types of fats are monounsaturated, polyunsaturated, and saturated. The unsaturated fats are by far the healthiest form, especially when it comes from plant sources. Diets rich in refined saturated fats have been linked with numerous diseases.
Vitamins and d minerals are essential components of our diet. Whole foods, which have been refined as little as possible, naturally contain the highest amount of these nutrients. Phytochemicals, found only in plants, are added bonuses thought to play a role in the prevention of many diseases.
Food should be carefully chosen and prepared with intelligence and skill. Avoid the use of grease in foods. Lard, butter, and hydrogenated vegetable fats may be classified as grease. If using oil use natural oils sparingly, such as olive, flax, or canola Foods should be prepared with simplicity and variation, recommended to have three or four dishes at a meal, and properly cooked.
“And God said, ‘Behold, I have given you every herb bearing seed…and every tree in the which is the fruit of a tree yielding seed; to you it shall be for meat (food).” Genesis: 1:29.
Try to avoid sugar as this not good for the stomach, because it causes fermentation. Milk and sugar clog the system, irritate the digestive organs, and affect the brain. Sugar, when largely used, is more injurious than meat. Eat raw vegetable salads as much as possible or raw fruits before the main course. This will stimulate and assist digestion, and help avoid overeating of cooked foods.
Fruits and veggies should never be mixed together. Fruits have more sugar content and are difficult to digest. As they stay in your stomach for a longer period while the fruits ferments and produces toxins which could cause diarrhea, headcahes, infections and stomach pain.
Eat sparingly—for strength. The benefit you derive from your food does not depend so much upon the amount eaten, as upon its proper combination and thorough digestion. Overeating clogs the machinery and weakens the moral power to resist other passions. Do not eat between meals. When hungry between meals, drink a large glass of cool water. Do not eat before going to bed. The stomach must not be constantly at work, but have periods of rest.
“For ye are bought with a price: therefore glorify God in your body, in what you eat and in everything you do 1 Corinthians 6:19, 20, and 10:31: