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Food and Nutrition

The body runs on the fuel it is provided with. When we were hunters and gatherers, this fuel came in the form of foods collected in the wild, encompassing a diverse range of health-giving chemistry, to include components far beyond vitamins and minerals. For instance, archaeologists have found evening primrose seed on ancient European sites, leading us to believe that prehistoric men and women knew the value of the oil collected from these tiny seeds

Seaweed and green foods

Seaweeds are rich in minerals and trace elements, especially when harvested from the least-polluted waters. Seaweeds are vital to a vegan diet and important to most others. It is in seaweed and algae that sunlight is most easily accessible to us. The plant structures are simple, and the sun’s energy is readily released with minimal digestion. Seaweeds such as kelp, nori, dulse, and wakame are rich in iodine, calcium, and sodium, which are vital for the proper functioning of the thyroid.

Vegetables

Vegetables should be organic, and a proportion should be eaten raw. When cooking, use a steamer, as the vegetables retain their color, shape, texture, and fl avor, not to mention all the vitamins and minerals. Try to eat a wide variety of vegetables to ensure a broader sweep of nutritional and medicinal needs.

Conclusion

At whatever age, it can be diffi cult to make sure that nutritional needs are met. In the past, people had to travel and explore the great outdoors in order to fi nd necessary medicine; but what do we do now? So much of what society considers food today should actually be avoided. It is strange to think that, in the average supermarket, at least 70 percent of the food for sale should not be consumed.

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