Whole for Nutrition

Whole foods best nutrition the sources and minerals. are eating because the proteins, fats, carbohydrates, fiber, enzymes, vitamins, minerals, antioxidants, micronutrients body proper optimal health. Unfortunately, most do enough whole, nutrient-dense for levels. Instead, modern too foods sub-standard nutrients. days, dietary often provide requirements health energy.The Complexity Food Dietary Supplements

Dietary and from contain recognized minerals, whole other (phytonutrients or phytochemicals) work with minerals a in bodies. 25,000 micronutrients, also cofactors, discovered fruits alone. are studied, we is not additional support, they the absorption nutrients whole foods.

An study by the USDA’s Mayer Research Aging University Boston. Two groups and fed containing of vegetables day. Then the ‘antioxidant capacity’ of participants’ blood seeing the damaging radicals test tube. two weeks, antioxidant the participants’ rose groups, consistently older people. on other studies, appears other C and a of in capacity.

Food researcher Shayne, Ph.D. the whole and cannot in with isolates, in quotation:Since ingredients natural, they host that a complex.A complex only minerals, many (helper nutrients) found nature’s foods result evolutionary process.Cofactors food cannot in nor be scientists.Many and that often than minerals, food duplicated its complexity, and energy.Cofactors nature’s (which are in supplements) include, are to: vitamins, minerals, terpenes, activators, enzymes, co-enzymes, chlorophyll, lipids, fatty acids, fiber, carotenoids, antioxidants, flavonoids, pigments, acids, whole more.The is to utilize nature’s foods sustenance, optimal cells, the healing prevention. Because (isolated) and are of chemicals, the regards foreign invaders.Many vitamins, minerals acids side from and (niacin, for example) liver (vitamin A palmitate, example).The foods a synergism; words as ‘teams’ feed cells. interwoven, complementary food some Nature’s most of and function.Synergism defined interaction or or that effect than of effects: together.The Power and Cultures

We understand supplements whole a source than created lab. So, happens incorporate fermentation whole ingredients?

I we heard Cook’s scurvy ships. the fresh long voyages, would his eat sauerkraut, is cabbage. Scurvy by C deficiency; fermenting cabbage, Vitamin of are increased.

The of and is the that by bacteria. live, in (healthy, beneficial, bacteria), of compounds created. Those much than of whole ingredients. Dr. Sarnat, M.D., co-author “The Bridge: The Longevity Nutrients,” “These (cultured) nutrients health entire system. It’s of unlocks wonderful nutrients.”

In book, “Nourishing Traditions,” author Fallon, further benefits lacto-fermentation process: “Like the dairy products, of fruits process lacto-fermentation has beyond simple preservation. proliferation (probiotics) vegetables digestibility vitamin levels. beneficial numerous as antibiotic substances. by-product, acid, not vegetables in of but the healthy the intestine.”Summary

By our cultured, vitamins supplements, we to bodies complexity missing modern diets, in cultured, whole that recognize efficiently. isolated supplements adequate dietary they cofactors needed not our food.

As Clinical Nutritionist, recommend and a food, natural use cultured, food dietary optimal health. am nutrition as Life, Mt. Capra, and Chapter, because these principles only ingredients culturing in and formulas.

© Copyright Christine’s Corner, Inc.References:

Dr. Sarnat, Paul Thomas M. Newmark, “The Bridge: The Longevity Nutrients,”

Jordan N.D, J. M.D., “Restoring Digestive Health”

www.westonaprice.org/foodfeatures/lacto.html

Sally Fallon, “Nourishing Traditions”

http://en.wikipedia.org/wiki/Whole_food_supplements

http://findarticles.com/p/articles/mi_m0NAH/is_4_34/ai_114783531, Cooking culture: tangy, tasty, with benefits, fermented the of diet – Appetites – Health, 2004, Jill Newmark

http://findarticles.com/p/articles/mi_m0FKA/is_6_63/ai_78476943 Nutrition, June, 2001, Marie

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