The Healing Power of Your Next Meal

Early man was aware that he is the Creator made ​​provision for healing dating back 5000 years. The first recorded writings on Indian culture, called Veda, the document is a man of knowledge of healing through nutrition. Letters from the Bible 3500 years ago show man divinely inspired to write: "God will bless your food and water and take sick leave from among them" (Exodus 23:25). As a nutritionist, I have witnessed thousands of patients to be restored to health from disorders ranging from gastric disturbances, intestinal conditions, type II diabetes, hypertension, obesity and other diseases. By developing a healthy eating lifestyle can bring balance and harmony back into our human existence and can start with the next meal you eat.

To understand the healing power of your next meal, you must have basic knowledge about the process the foods we eat have on digestion, absorption and elimination. Digestion of carbohydrates begins in the mouth, both in mechanical breaking down of food and chemical digestion through the salivary enzyme amylase. In the stomach, gastric juices consisting of hydrochloric acid and pepsin start to digest proteins, and partially digested food into a paste like substance called chyme. As the chyme is released into the small intestine, digestive bile from the liver, gallbladder and pancreatic enzymes, the enzymes from the exocrine cells in the mucosa of the small intestine complete digestion of proteins, carbohydrates and fats. digested food is now absorbed by the intestinal wall lining called villi and enters the bloodstream. nutrient void food then moves into the large intestine, where absorption of water and electrolytes and the formation, storage and removal of droppings.

I have walked through the digestive process because the maintenance of good digestion and intestinal health depends on proper digestion. The following factors, eat slowly, a regular schedule of meals and balanced macro-nutrition (30% protein, 50% high fiber, low glycemic carbohydrates and 20% essential fatty acids, fats) can restore the health of the stomach lining and improve detoxification function of the intestine. This will prevent unnecessary entrance of toxins in the blood and maintain good colon health. Each healing meal should also provide essential micro-nutrients (vitamins, minerals, enzymes and important phytochemicals from plants based on fruits, vegetables and whole grains). These photochemicals though classified as nonessential, are receiving a lot of recent scientific research moving us from the mind-set of food to prevent deficiencies, a food treat disease and promote longevity.

Plants, like humans, are susceptible to diseases and viruses and have developed their own protective substances, called phytochemicals. Mounting research reveals that many phytochemicals also protect humans from cancers and diseases. The following is a list of foods that provide plant protection chemicals and conditions, they protect us from this research to support their claims.

whole grains - best sources are wheat, rice, barley, oats and rye. Whole grains are seeds of plants and consist of an outer shell called the bran, the middle called the endosperm and germ of internal calls. Whole grains are an excellent source of folate, B vitamins, magnesium, iron, copper, zinc, chromium, phosphorus and vitamin E. Folate helps reduce levels of amino acid homocysteine ​​in the blood. High levels of homocysteine ​​in the blood are associated with the risk of heart disease. Whole grains contain phytochemicals called phytosterols, phenolic acids and lignans. Studies have shown that whole grains reduce the risk of several cancers and type II diabetes. They lower cholesterol, reduces risk of heart disease and reduce inflammation, reduce the risk of cardiovascular disease. In a recent study at the University of Utah, Dr. Martha Slattery found that high intake of whole grains, especially high-fiber grains, reducing the risk of rectal cancer by 31%. high fiber diet (more than 34 grams daily) reduced rectal cancer by 66%. In a recent study at Tufts University, Dr. Nicola McKeown reported participants who consumed at least three servings daily of whole grains are less likely to develop insulin resistance and metabolic syndrome, which are precursors of type II diabetes and cardiovascular disease. Whole grains are an excellent source of fiber, and insoluble and soluble. In a study reported insult Harvard School of Public Health, Doctor Qi and colleagues found that women with diabetes to consume more whole grains, bran cereals and fiber had lower blood vessel inflammation that was associated with heart disease.

dark-colored fruits and vegetables - they are part of the largest group of phytochemicals called flavonoids. They are characterized by a dark-colored fruits and vegetables, the best sources are blueberries, strawberries, cranberries, bilberries, blackberries, apples, red and black grapes, eggplant, peppers, broccoli and onions. There are more than 4,000 flavonoids and they are broken into subgroups called anthocyanidins, proanthocyanidins, polyphenolic acid, quercetin, ellagic acid and tannins. Studies show that dark colored fruits and vegetables are powerful anti-oxidants, some have fifty times antioxidant effect of both vitamin C and vitamin E. Research shows that flavonoids in fruits and vegetables reduces the risk of arthritis, atherosclerosis, 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 showed flavonoid quercetin found in apples may protect brain against neuro-degenerative diseases like Alzheimer's and Parkinson's disease. It was traced to the earlier study at Cornell University, Professor Lee, who discovered that the photochemical in apples and berries has a stronger antioxidant protective effect of vitamin C against colon and liver cancer cells. Blueberries have 40% more antioxidants than the next largest strawberry. Neuroscientist James Joseph of Tufts University, discovered the fight against disease and cancer, blueberries prevented short-term memory loss that accompanies aging.

dark-colored fruits and vegetables - they are part of the largest group of phytochemicals called flavonoids. They are characterized by a dark-colored fruits and vegetables, the best sources are blueberries, strawberries, cranberries, bilberries, blackberries, apples, red and black grapes, eggplant, peppers, broccoli and onions. There are more than 4,000 flavonoids and they are broken into subgroups called anthocyanidins, proanthocyanidins, polyphenolic acid, quercetin, ellagic acid and tannins. Studies show that dark colored fruits and vegetables are powerful anti-oxidants, some have fifty times antioxidant effect of both vitamin C and vitamin E. Research shows that flavonoids in fruits and vegetables reduces the risk of arthritis, atherosclerosis, 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 showed flavonoid quercetin found in apples may protect brain against neuro-degenerative diseases like Alzheimer's and Parkinson's disease. It was traced to the earlier study at Cornell University, Professor Lee, who discovered that the photochemical in apples and berries has a stronger antioxidant protective effect of vitamin C against colon and liver cancer cells. Blueberries have 40% more antioxidants than the next largest strawberry. Neuroscientist James Joseph of Tufts University, discovered the fight against disease and cancer, blueberries prevented short-term memory loss that accompanies aging.

red, orange and yellow fruits and vegetables - they are a group of fruits and vegetables called carotenoids. Carotenoids are found in all plant products. In simple terms, greater color intensity, higher levels of carotenoids. Carotenoids are rich in antioxidants and are found in tomatoes, sweet potatoes, oranges, grapefruit, and zucchini, along with many others. Carotenoids contain phytochemicals, alpha-carotene, beta-carotene, lycopene and lutein. Carotenoids provide many health benefits that include growth and tissue repair and help our bodies fight bacteria and infection. Some carotenoids can be converted into vitamin A, especially beta-carotenoids. As potent antioxidants, free radicals carotenoids prevent the cells from DNA damage through oxidation. This is an important factor in preventing cancer. Studies show that carotenoids may reduce risk of heart disease, stroke and help to avoid diverticulitis, cataracts and macular degeneration. six years at Harvard Medical study of 48,000 people, found that phytochemicals, lycopene, found in tomatoes reduces the risk of prostate cancer by 34% more men who eat less. Research has also shown processing tomato sauce or paste, lycopenes was increased availability.

Cruciferous Vegetables - They are the plant family called Brassica, which consists of broccoli, Brussel sprouts, cabbage, cauliflower, kale and several others. Cruciferous vegetables contain a sulfur compound called glucosinolates. When glucosinates are chopped or chewed they release the phytochemicals, isothiocynantes and indoles. High intake of cruciferous vegetables were associated with lower risk of lung cancer and colon cancer. It is believed that glocosinalte hydrolysis may alter the metabolism of sex hormones in a way that inhibits the hormone influenced cancers like prostate and breast cancer. Recent studies from Georgetown University Medical Center, led by Fung-Lung Chung, have found that glucosinolates help to both eliminate carcinogenic toxins in the body and boost self-destruction of precancerous cells. Researchers from the Fred Hutchinson Cancer Research Center in Seattle reported that men who eat 1.5 cups of cruciferous vegetables a week can reduce the risk of prostate cancer by 40%. The researchers concluded phytochemicals, isothocynates, helps produce enzymes that destroy cancer cells causing

Anti-bacterial Vegetables - They come from a subgroup of cruciferous vegetables called thiosulfonates. They are found in onions, garlic, leeks and onions. Unfortunately, they are looked down upon because of its strong sulfur smell, but you can keep your friends away is what to keep bacteria and viruses away. They contain the phytochemical allylic sulfides, which block the action of toxins produced by bacteria and viruses. Allylic sulfides protect the immune system, lower risk for some cancers and lower cholesterol. They act as a natural antibiotic against viruses, bacteria and parasites. Researchers at Johns Hopkins University reported that phytochemicals found in onions and garlic kills Helicobacter pylori, the bacteria responsible for most gastric and stomach ulcers and stomach cancer. When cooking with good oils, like olive oil, heat changes the structure of trans-fatty acids or bad fats. Add garlic and onion in oil will keep this degradation occurs up to 20 minutes.

Finally, I encourage all those who have ears to listen to enlarge your belief and purpose in what you eat on your next meal. Looking outside you will meet a certain size or certain physical or behavioral characteristics of hunger, but that's your next meal can start to heal you, or better yet prevent the disease from forming. The best offense against the disease is a good defense. It is much easier to prepare than repair. Stop thinking that the squeaky hinge gets the oil and take action before they drop. Healing is a process and can begin the healing power of your next meal.