It’s no secret that our diet directly reflects our health and whether or not we are more prone to disease. There isn’t any question in regards to how our diet really has changed a lot during the last 75 years. The factory geared food production leans towards more corporate profits, and with the food preservation as well as refinements leading the way, more nutrients are being stripped away from the end product.

Nutrition and Disease Prevention

More recently, bigger totals of colorings, flavorings, stabilizers as well as preservatives are becoming more and more a staple of industrial food recipes, that’s not even mentioning pesticides, modified genes (GMO) or agriculturally based chemical residues, Our governmental as well as academic institutions are being complicit here as well.

The out-dated food pyramid made up by the Department of Agriculture that have grains at the base really is a good example of how to eat your way to diabetes. While the updated pyramid that has been constructed differently, and is a little improved, there is still room for more improvement. It is advisable to put legumes,vegetables, other plant foods, as well as animal proteins that were grass-fed, and fruits at or near the base while moving grains up, way up, the pyramid. On a side note, there is an entertaining online parody of called . The former of course is the official Government site while the latter is a parody.

It is clear that industry money greatly influences nutritional research, and this is especially true in the environment of fiscally strapped state institutions. As a matter of fact, there were recent studies concerning nutrition research that brought to light four of five studies that were funded by the food industries that were biased to highlight results that were favorable to corporate sponsors that funded them. When it comes to food processing, it seems that the first of the macro-nutrient ingredients to be removed is dietary fiber, which the “matrix” which binds plants together while incorporating key phytochemicals within its structure.

There is definitely a direct correlation between including dietary fiber within our meals and our glycemic response that we have to certain foods. Viscous, soluble fibers really do slow down glucose absorptions by helping to halt the transit of foods through our upper gastrointestinal tract. Foods rich in fiber typically take longer to digest and that makes for a healthy way to eat. These fibers are found in citrus whites, legumes, apple skins, various fruits, berries, grains as well as other foods that can also help in the lowering of blood cholesterol simply by adhering with bile acids while aiding their excretion.

Along with the nutrients found in fibrous foods, the digestion process adds to the reasons why they’re so healthy for us. And the bottom line here is that a healthy life is a disease-free life. By consuming more fibrous foods on a daily basis, we are more likely to consume additional health-promoting foods that will in turn greatly reduce our chances in getting a disease.


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