Food and Diet (Living Fresh)

(2/2)

During this last summer, from May until August, I started looking into the food we eat and I realised that nearly all our health problems come from our diet which has deteriorated over the last 50 years.

We have started to consume enormous quantities of sugar, salt, fats, oils, carbohydrates, wheat, barley, oats, fizzy drinks. Freshly home cooked food has become a once or twice a week chore and not three times a day joy.

I started to experiment with different foods and my diet. I started to do a lot of research on the internet and YouTube. I also spoke to an Osteopath, Naturopathic and Homeopathic doctors and I realised that all the ailments and then serious illnesses we have, that we don’t even realise we have a lot of the time, have arisen from the abuse of our own digestive system and organs through the consumption of enormous quantities of chemicals, sugars, oils, fats and salts.

So I decided to only eat and cook fresh meat, fruit and vegetables and that I would no longer consume sugar, oils, dairy products or fizzy drinks.

As I said in my Health And Well Being talk, there are 56 different words now used to describe sugar in our food, to disguise it. This is the way the food industry is fooling us every day.

Within my realisations my desire is for all of us is to lead full and happy lives and to change the way we have been misled by materialism and consumerism and to get back to basics of buying and eating fresh, natural, good food cooked by ourselves at home.

Shopping and Buying the Right Food

When I go to the supermarket I buy fresh fruit, vegetables, meat and fish, the fresher looking the better. I always buy one or two organic items so, for example, I might buy organic cucumbers, organic broccoli, and then the next time I go shopping I might buy organic carrots, organic apples and I alternate it as it's too expensive to buy all organic.

I buy chicken breasts and thighs with the skins on where possible. I also buy one large chicken to roast in the oven so that I can make consommé soup from the carcass once a week, as the bone broth gives you a good amount of collagen.

You will realise that 90% of the things that are sold in supermarkets are processed and packaged foods. Anything that has a label saying what the food contains I will not eat, so I am literally buying foods from the fresh food aisles only.

It’s really important to only buy and cook fresh food. Since I have been doing this fresh living eating, I have lost a certain amount of weight, I don’t need nearly as much sleep, I have far more energy and I feel incredibly happy. My body functions much better, my digestive system, organs, liver, kidney and heart are all feeling in much better shape.

Food Preparation and Cooking

I have decided not to use any oils for cooking. I do use a little bit of lard which is made up of duck, goose, chicken, and beef fat to grease the tin foil in the foil trays I use for the oven, so the meat doesn’t stick but that’s all. I don't fry anything at all. I cook all of my meat and sometimes do some roasted vegetables in the oven but I never use oil at all. I'm not using any dairy whatsoever no cheese, milk and only a tiny bit of butter only occasionally.

The only time I've used a little bit of butter is when I make my egg fried rice but I only put a tiny knob in the frying pan then I add the egg, rice, prawns, broccoli and the peas. I always cook the fish, cod, haddock, meat such as chicken and turkey in the oven, I grease the tin foil and then add a few mixed Italian herbs over the top and cook.

Vegetables

One of the most important things I have realised about eating fresh fruit and vegetables is the colour of the different vegetables, the green of the spinach, the orange of the carrots, the green of the broccoli. What I realise is that Mother Nature provides us with all the nutrients, vitamins and minerals from everything that is grown in the Earth and the colours are there to entice us to eat and enjoy their flavours. I have also found that eating food without sauces, ketchup or mayonnaise, changes your taste buds and after a few days you start to really enjoy the taste of the vegetables in a way you have not done before and you realise just how amazing they taste.

I cook the vegetables mainly in water but I don't cook them for very long, 3 minutes maximum and I always leave the vegetables quite chunky so I cook whole Chantenay carrots (naturally sweet in flavour), whole bits of broccoli and asparagus.

When I cook potatoes or sweet potatoes I cut off the skins and make them into chips or I cut them in half and bake them, I put them on the silver foil with a little bit of water so that cooks them through in the oven and then the water evaporates and they become nice and crispy, again no oil or butter.

I eat a lot of spinach, I wash it thoroughly first, put a bit of water in the frying pan, and then reduce it down. It's amazing. I buy long grain brown rice and I cook it in the rice cooker for 20 minutes and I will add sometimes a mixture of swede and carrot mashed up with prawns.

I will also use lettuce. I buy cucumber cut the skin off, it is really nice to add to any meal.

It’s really important to wash your fruit and vegetables. Once I have cooked the vegetables, I pour the excess water into cups, let it cool down and drink one cup of the water a day, as the water will contain a lot of nutrients from the vegetables.

Drink

I only drink vibrated water, then I cut fresh ginger, heat it up in a pan of water with nothing else added, no sugar, so making Ginger tea. I don’t drink any fruit juices, no fizzy drinks, no diet drinks, no carbonated water.

Bread

The only bread I will eat is Sprouted Wheat Bread. You can order online: www.everfreshnaturalfoods.com or buy at a health food shop (Natural Foods Everfresh 100% organic sprouted wheat bread, It’s a 2000-year-old recipe.)

Sprouted Wheat Bread is better for you because sprouting grains and seeds before baking produce a living, nutrient-rich food. The flour made from these grains provides more protein, vitamins and minerals than refined flours.

I will not eat any bread made of normal flour, scones, waffles, pancakes, muffins,wheat, barley, oats, and soya.

Cooking Ingredients:

Salt 

120/80 Symbiosal Salt lowers blood pressure and was developed as a salt that can help in the dietary treatment of 1.5 billion high blood pressure patients around the world. It is product of 18 years of committed research and efforts by Biotech since 1995. This salt reduces the activity of ACE, a substance that causes blood pressure to rise, and is made up of bay salt (97%) and chitosan.

Beef Dripping and Goose fat

I only use 100% natural, unprocessed, traditional fats such as beef dripping and goose fats These can be found in Waitrose in the U.K and are available online www.waitrose.com/ecom/shop/browse/groceries/fresh_and_chilled/milk_butter_and_eggs/butter_spreads_and_pastry/goose_and_duck_fats

Meals

Breakfast

Nearly every day I eat fruit. Peaches, apples, nectarines, banana and red grapes.I will sometimes eat sprouted wheat bread with a little bit of honey on, no butter. I also sometimes have boiled eggs with sprouted wheat bread for breakfast. I also have scrambled eggs on sprouted wheat bread, but only once or twice a week.

Snacks

For snacks, I quite often eat fruit in the afternoon a couple of apples chopped up with some grapes, sometimes I have a few almonds and a little bowl of dried prunes.

If you get a craving for sweet things then some prunes or some fruit is fantastic. Mother nature provides everything we need all the vitamins all the minerals in the food that I have suggested above, plus sweet flavours in the prunes, carrots, fruit and particularly in the red grapes.

Meal Ideas

It is important to note that I have not fried anything whatsoever. All the meat is cooked in the oven, the vegetables are just blanched through so they're still kind of crunchy but beautiful. There's no oil, no vinegar, no sauces and no dairy but what you find is once you've eaten this for a few days you start to taste the food, the broccoli, the carrots the chicken, the rice, it's amazing, what can I say I have never felt better in my life.

Please read the amazing list below of the vitamins, minerals and nutrients found in the food I have suggested above.

It’s really important to read this and understand that our bodies need a minimum of 30 vitamins and minerals every day and the best source of these are fresh fruit, vegetables, meat and fish.

I want to explain what specific foods give us and why it is important.

 

Vegetables

Asparagus

Is loaded with nutrients and is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

Broccoli

A cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too. It also provides fiber and is low in calories.

Brussels sprouts

Brussels sprouts are low in calories but high in fibre, vitamins and minerals.
Rich in antioxidants, help to protect against cancer, rich in vitamin K, C, A, B6, Potassium, Iron, Thiamine, Folate, Magnesium, Phosphorus also helps iron absorption and is revolved in tissue repair and immune function. and they help maintain healthy blood sugar levels also contains LAL, Omega-3-fatty acids, helps with reduce inflammation.

Carrots

Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and carrots vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.

Carrot and Swede Mash

Nutrition Breakdown. Carrot and swede mash are a great way to add more vegetables into your diet! Carrot and swede are both nutritious and you can almost always pick them up for a good price! Supports eye health – Carrots are a great source of vitamin A.

Kale

The nutrients in kale can help boost well-being and prevent a range of health problems. It contains fiber, antioxidants, calcium, and vitamin K, among others. Even the chlorophyll in kale may have health benefits. It is also a good source of vitamin C and iron.

Spinach

Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. spinach also contains several other vitamins and minerals, such as potassium, magnesium, and vitamins B6, B9 and E. Bottom Line: Spinach is an extremely nutrient-rich vegetable. It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium.

Spinach is an excellent source of many vitamins and minerals:

Vitamin A: Spinach is high in carotenoids, which the body can turn into vitamin A (3).
Vitamin C: Vitamin C is a powerful antioxidant that promotes skin health and immune function.
Vitamin K1: Vitamin K is essential for blood clotting, and one spinach leaf contains over half of your daily need.
Folic acid: Also known as folate, or vitamin B9. It is essential for normal cellular function and tissue growth and is very important for pregnant women.
Iron: Spinach is an excellent source of this essential mineral. Iron helps create hemoglobin, which brings oxygen to the body’s tissues.
Calcium: Calcium is essential for bone health. This mineral is also a crucial signalling molecule for the nervous system, heart and muscles.
Spinach also contains several other vitamins and minerals, such as potassium, magnesium, and vitamins B6, B9 and E.

 

Salads

Cucumber

It’s High in Nutrients, Cucumbers are low in calories but high in many important vitamins and minerals. One 11-ounce (300-gram) unpeeled, raw cucumber contains the following (1):

Calories: 45
Total fat: 0 grams
Carbs: 11 grams
Protein: 2 grams
Fiber: 2 grams
Vitamin C: 14% of the RDI
Vitamin K: 62% of the RDI
Magnesium: 10% of the RDI
Potassium: 13% of the RDI
Manganese: 12% of the RDI

Lettuce

Lettuce contains high levels of vitamin K and beta carotene, which the body turns into vitamin A. The leafy green also contains good levels of folate, vitamin C, and molybdenum. Due to its extremely low calorie content and high water volume, lettuce—while often overlooked in the nutrition world—is actually a very nutritious food. Vitamin C and beta-carotene content make it a heart-healthy green. Vitamin C and beta-carotene work together to prevent the oxidation of cholesterol. When cholesterol becomes oxidized, it becomes sticky and starts to build up in the artery walls forming plaques. If these plaques become too large, they can block off blood flow or break, causing a clot that triggers a heart attack or stroke. The fiber in lettuce adds another plus in its column of heart-healthy effects. In the colon, fiber binds to bile salts and removes them from the body. This forces the body to make more bile, which is helpful because it must break down cholesterol to do so. This is just one way in which fiber is able to lower high cholesterol levels. Equally beneficial to heart health is lettuce’s folic acid content. This B vitamin is needed by the body to convert a damaging chemical called homocysteine into other, benign substances. If not converted, homocysteine can directly damage blood vessels, thus greatly increasing the risk of heart attack and stroke. In addition, lettuce is a very good source of potassium, which has been shown in numerous studies to be useful in lowering high blood pressure, another risk factor for heart disease. With its folic acid, vitamin C, beta-carotene, potassium, and fiber content, lettuce can significantly contribute to a heart-healthy diet.

 

Fruits

Apples

A medium apple is equal to 1.5 cups of fruit. Two cups of fruit daily are recommended on a 2,000-calorie diet. Below are some nutrition facts for a medium apple:

Calories: 95.
Carbs: 25 grams.
Fiber: 4 grams.
Vitamin C: 14% of the RDI.
Potassium: 6% of the RDI.
Vitamin K: 5% of the RDI.
Manganese, copper and vitamins A, E, B1, B2 and B6: Under 4% of the RDI.

Avocados

Here are some of the most abundant nutrients, in a single 3.5-ounce (100-gram) serving (3):

Vitamin K: 26% of the daily value (DV)
Folate: 20% of the DV
Vitamin C: 17% of the DV
Potassium: 14% of the DV
Vitamin B5: 14% of the DV
Vitamin B6: 13% of the DV
Vitamin E: 10% of the DV

It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin). This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber, so there are only 2 “net” carbs, making this a low-carb friendly plant food.

Bananas

Bananas contain high amounts of vitamin B6 and B12, as well as magnesium and potassium. It also contains some fiber and protein. Bananas provide a variety of vitamins and minerals:

Vitamin B6 – 0.5 mg.
Manganese – 0.3 mg.
Vitamin C – 9 mg.
Potassium – 450 mg.
Dietary Fiber – 3g.
Protein – 1 g.
Magnesium – 34 mg.
Folate – 25.0 mcg

Red Grapes

They have been associated with prevention of cancer, heart disease, high blood pressure, and constipation. The nutrients in grapes may help protect against cancer, eye problems, cardiovascular disease, and other health conditions. … Grapes are a good source of fiber, potassium, and a range of vitamins and other minerals. The nutrients in grapes offer a number of possible health benefits. They have been associated with prevention of cancer, heart disease, high blood pressure, and constipation. The nutrients in grapes may help protect against cancer, eye problems, cardiovascular disease, and other health conditions. Resveratrol is a key nutrient in grapes that may offer health benefits. Grapes are a good source of fiber, potassium, and a range of vitamins and other minerals. Grapes are suitable for people with diabetes, as long as they are accounted for in the diet plan. In addition to providing us with conventional antioxidant nutrient like vitamin C and manganese, grapes are filled with antioxidant phytonutrients that range from common carotenoids like beta-carotene to unusual stilbenes like resveratrol.

Nectarines

Nectarines are great sources of beta-carotene, vitamin C, and lutein – nutrients that offer tremendous benefits. They enhance immunity, protect vision, and prevent numerous deadly diseases. They also help improve skin health. Beta-carotene and Vitamin A. The bright orange-red colour of nectarines is due to its high beta-carotene content. Beta-carotene is an antioxidant that helps protect the body from damage from free radicals. Beta-carotene is also converted by the body into vitamin A, although the body will not convert more beta-carotene into vitamin A than is necessary. Vitamin A helps build and maintain healthy skin, teeth, bone tissue, soft tissue and mucus membranes. One medium-sized nectarine contains 471 international units of vitamin A per serving. One medium-sized nectarine contains 7.7 milligrams of vitamin C and anti-oxidant that helps prevent cancer and heart disease and medical conditions such as Arthritis. One medium-sized nectarine contains 285 milligrams of potassium, an important mineral for overall body health and function.

Peaches

One raw medium peach (147 grams) has 50 calories, 0.5 grams of fat, 0 grams of cholesterol and sodium, 15 grams of carbohydrate, 13 grams of sugar, 2 grams of fiber and 1 gram of protein. It provides 6% of your daily vitamin A needs and 15% of daily vitamin C needs. One medium peach also contains 2% or more daily value of vitamins E and K, niacin, folate, iron, choline, potassium, magnesium, phosphorus, manganese, zinc and copper.

 

Fish

Prawns

Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system.Eating prawns helps build strong bones because they contain phosphorous, copper and magnesium.Eating prawns provides a complete protein, which means it includes all nine amino acids in the right proportion for the body to function properly. In fact, 100 grams of prawns contains about 25 grams of protein, approximately the same as a similar amount of chicken or beef.Prawns are extremely low in calories. The same 100 grams of prawns contains only about 115 calories. Chicken contains about twice as much and beef three times as much.While prawns contain higher than average amounts of cholesterol, they do not lead to higher cholesterol levels in the body due to their healthy fat profile. This is because they contain almost three times more Omega 3 Fatty Acid than they do Omega 6 Fatty Acid. Studies have shown that foods with high amounts of Omega 3 are associated with reduced risk of heart attacks and lower blood pressure. In fact, the cholesterol contained in prawns is vital for a healthy diet.

Prawns are a great source of Vitamins B-6, B-12 and Niacin, which help the body produce energy, build muscle and replenish red blood cells. Prawns contain significant amounts of iron, a mineral that is essential for the body to effectively distribute oxygen.

Sea Cod

Cod liver oil is the oil extracted from the livers of Atlantic cod. It is commonly taken as a dietary supplement and is packed full of nutrients. It is one of the best sources of omega 3 fatty acids (EPA and DHA), and it contains relatively high amounts of vitamin A and vitamin D. The exact concentration of nutrients in cod liver oil depends on the species of cod, or Gadus, the oil comes from. Cod liver was first used in medicine in 1789, to treat rheumatism, followed by rickets in 1824. By the 1930s, it was frequently given to children to help prevent rickets and other conditions caused by vitamin D deficiency. Other fish oils are extracted from the tissue of deep-sea cold-water fish, including tuna, trout, mackerel, herring, salmon, and cod. Cod liver oil comes only from the livers of cod. It contains less omega-3 fatty acids than regular fish oils, but more vitamins A and D.

 

Meat

Chicken

According to the USDA, chicken (100 g) has moisture (65 g), energy (215 kcal), protein (18 g), fat (15 g), saturated fat (4 g), cholesterol (75 mg), calcium (11 mg), iron (0.9 mg), magnesium (20 mg), phosphorus (147 mg), potassium (189 mg), sodium (70 mg), and zinc (1.3 mg). [1] In terms of vitamins, it contains vitamin C, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin A, vitamin E, vitamin D, and vitamin K.1.

Turkey

The many health benefits of eating turkey include: Turkey is a very rich source of protein, niacin, vitamin B6 and the amino acid tryptophan. Apart from these nutrients, it is also containing zinc and vitamin B12. The skinless white meat of turkey is low on fat and is an excellent source of high protein. In comparison, the same amount of dark roasted turkey meat contains:

Turkey contains:

vitamins B-6
vitamin B-12
niacin
choline
selenium
zinc

The dark meat of a turkey tends to contain more vitamins and minerals but also has more fat and calories. Turkey contains the amino acid tryptophan. This is said to be the cause of people wanting to nap after a big Thanksgiving dinner.

 

Breads

Sprouted Wheat Bread

Sprouted Wheat Bread is better for you because sprouting grains and seeds before baking produces living, nutrient-rich food. The flour made from these grains provides more protein, vitamins and minerals than refined flours. It is available online at www.everfreshnaturalfoods.com

 

Rice

Brown Rice

Our food ranking system qualified brown rice as an excellent source of manganese, and a good source of selenium, phosphorus, copper, magnesium, and niacin (vitamin B3). The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fibre and essential fatty acids. By law in the United States, fully milled and polished white rice must be “enriched” with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice “enrichment.”

 

Salt

120/80 Symbiosal Salt

Lowers blood pressure

120/80 SYMBIOSAL was developed as a salt that can help in the dietary treatment of 1.5 billion high blood pressure patients around the world. It is product of 18 years of committed research and efforts by Biotech since 1995. This salt reduces the activity of ACE, a substance that causes blood pressure to rise, and is made up of bay salt (97%) and chitosan.

Since announcing the research results in March 2003 through Korean television channels such as KBS and MBC, it began exports to France and other parts of Europe. With the visit of Dr. Jean-Pierre WILLEM, chairman of Bare Foot Doctor’s, this product was introduced to the European Council as a green letter by Dr. Willem and began being used as dietary treatment for high blood pressure patients through prescriptions.

A three-phase human test was conducted for the first time in the world by having high blood pressure patients directly consume salt at Cen-Nutriment in France from August 2009 to April 2011, and the results were successful. Its effects for delaying the need for drugs for high blood pressure patients was proven by the patients taking 3g of 10g of SYMBIOSAL every day for eight weeks. The systolic pressure for patients dropped from 149.0±5.0mmHg to 135.9±9.7mmHg (△13.2±1.1mmHg). SYMBIOSAL’s effects were particularly excellent for salt-sensitive high blood pressure patients (80%) among the total number of participants in the study.

Fats

Beef Dripping and Goose Fat

Natural, unprocessed, traditional fats such as beef dripping and goose fats are a vital part of a healthy diet. Our bodies need saturated fats and the fat-soluble vitamins A, D, and K are found in animal fats, particularly when these fats come from grassfed animals. Adequate consumption of the fat soluble activators A, D, and K also supercharges mineral absorption and therefore renders your entire diet even more nutritious!

Traditional animal fats confer anti-microbial properties in the form of palmitoleic acid.

The natural cholesterol in animal fats is very important for tissue repair and brain function. Cholesterol provides the building blocks necessary for the body’s production of natural steroids that protect against cancer, heart disease, and cancer. Cholesterol is also important for growing children as it helps build a healthy brain, nervous system and intestinal tract.

Beef Dripping: www.waitrose.com/ecom/products/waitrose-cooks-ingredients-beef-dripping/564594-174558-174559

Goose Fat: www.waitrose.com/ecom/products/waitrose-cooks-ingredients-goose-fat/593735-84159-84160

Duck Fat: www.waitrose.com/ecom/products/gressingham-foods-duck-fat/511160-72252-72253?gclid=EAIaIQobChMIp7-V2uS43gIVq7vtCh16hAQdEAQYAiABEgJrEfD_BwE&gclsrc=aw.ds

 

Healthy Snacking Foods

Almonds

Almonds boast an impressive nutrient profile. A 1-ounce (28-gram) serving of almonds contains

Fibre: 3.5 grams
Protein: 6 grams
Fat: 14 grams (9 of which are monounsaturated)
Vitamin E: 37% of the RDI
Manganese: 32% of the RDI
Magnesium: 20% of the RDI

They also contain a decent amount of copper, vitamin B2 (riboflavin) and phosphorus. This is all from a small handful, which supplies only 161 calories and 2.5 grams of digestible carbohydrates. It is important to note that your body does not absorb 10–15% of their calories because some of the fat is inaccessible to digestive enzymes (2, 3). Almonds are also high in phytic acid, a substance that binds certain minerals and prevents them from being absorbed. While phytic acid is generally considered a healthy antioxidant, it also slightly reduces the amount of iron, zinc and calcium you get from almonds.

Prunes

Prunes are dried plums that are typically known to help regulate digestion. But, did you know that they also provide a wide variety of other health benefits? Eating just 4 prunes a day will provide you with a third of your daily requirement for vitamin K, 3 grams of fibre and 290 mg of potassium. These powerful little bite-sized fruits are associated with a plethora of health benefits, from lowering your risk of heart disease, osteoporosis, Type 2 diabetes, and obesity and more. Healthy Bones, Stay Regular, Heart Health, Eye Protection, Fight Colds, Build Muscles, Treat Anaemia, Natural Energy, Weight Management, Satisfy Your Sweet Tooth.

 

Tea

Ginger Tea
Ginger tea has high levels of vitamin C, Magnesium and other minerals, Ginger root is extremely beneficial for our health. Useful for improving digestion and increasing absorption of food.
Ginger contains anti-inflammatory properties that make it an ideal remedy for muscle and joint pains. Ginger tea is also helpful in relieving congestion, associated with the common cold.
The vitamins, minerals and amino-acids in ginger tea can help restore and improve blood circulation and they decrease the chance of cardio-vascular problems. Ginger may prevent fat depositing in the arteries helping to prevent heart attack and strokes. It can also relieve menstrual discomfort and strengthen the immune system due to the high levels of antioxidants. Ginger tea has calming properties that can help lower your stress and tension.

 

Negative Calories

There are certain foods with negative calories (meaning you can eat as much of these as you want, and it won’t increase your calorie intake and you won’t put weight on).

 

Asparagus

Beets

Broccolin        

Broth

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Curry Powder

Cinnamon

Celery

Cucumber

Garlic

Herbs and Spices

Lettuce

Kale

Leeks

Mint

Onions

Oregano

Paprika

Parsley

Peppers

Radish

Snow peas

Spinach

Swede                      

So, it is important to eat at least 20-80% of these foods within each meal, if you are concerned about your weight. If you want to lose weight, then you eat more of these fruits and vegetables with each meal. If you eat at least 50% with each meal you will definitely lose weight.There are many delicious foods that are low in calorie. Most of them are fruit and vegetables that contain vitamins and nutrients that are beneficial to our health. Eating a variety of these foods will provide you with plenty of nutrients for a minimum amount of calories

The importance of water in our Food

When we are born we are made up of between 70 and 80% of water. As we age and by the time we reach 50 years old we are closer to 50% of water. Of course, it is important to drink water, but also it is very important the food we eat meaning the fruit and vegetables we eat containing water. The more water we get from the fruits and vegetables the more healthier we will be because our weight to water balance will stay as it should and we won’t dehydrate so much with age. Even bread has water in it, but fruit and vegetables are laden with water, particularly cucumbers, lettuce, courgette and radishes, boasting 95% water contents. Now all nutritionist are urging that we should eat more food that are rich in water content and drink less.

A lot of our problems come from dehydration. Dehydration affects the kidneys, blood pressure, digestion, brain function. The reason that a lot of us have become overweight is the amount of sugar, fats, oils and chemicals in the food that we’ve been eating, which has lead our bodies to become toxic which causes obesity. Then our body is trying to regulate our temperature and the more toxic we become the more weight we put on. What is important about the water in the fruit and vegetables we eat is that it will detoxify the body and the water retention will go away. This then will bring our body back into balance and helps us to lose weight by detoxifying our whole system.

 

Apples

Grapefruit

Watermelon

Papaya

Strawberries

Peaches

Apricots

Plums

Lemons and Limes

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