Many of you are trying new diets, habits, and practices for the New Year. Here is some food for thought in a new light. “You are what you eat.” It’s really that simple. The less that has been done (processed) to your food, the better it will be for your body. Our American diets are lacking basic nutrients, enzymes, and amino acids because we are favoring convenience over quality.
Nutrient-dense whole foods will keep you satisfied. You can help your body speed up the regeneration process while sleeping and also by fueling it properly with simple carbohydrates (like choosing a banana or pineapple over pasta or bread) and fatty acids (like flaxseed or lentils). For example, greens have the highest percentage of amino acids per ounce of any food. Proteins help reconstruct the body tissue and plants, vegetables, salads, or raw nuts are the easiest to digest with high bioavailability, which is the rate food can be absorbed and converted to energy.
Aren’t we all tired and fatigued? Don’t you want more rest and energy?
The kicker is food cannot be turned into useable fuel without the help of enzymes. Many plant-based meals have enzymes that facilitate quick absorption and efficient digestion. Processed, refined, fried foods often result in poor digestion leading to signs of aging and disease. Now that adds up over several years of not eating nutrient-enzyme rich meals. So your meals are no longer nourishing your body the way it once did and not being digested the way it once was.
And do you think it’s a coincidence that more of your friends and family members have food sensitivities? The trend shows wheat and gluten intolerance is growing (Sorry beer lovers). In short, corn, wheat, gluten, dairy, and soy – all are no longer in their natural state. They have been highly processed and that puts more stress on our dynamic human systems. One of our greatest, resourceful traits is our ability to adapt. Try something new and begin to understand how healthy food makes a difference for your mind, body, and spirit.
Source: Thrive, Brendan Brazier, 2017
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