the healing power of your next meal - absorption of water
Early people knew that his creator had prepared for treatment 5,000 years ago.
The first recorded works of Indian culture, known as Vedas, record the knowledge of human healing through nutrition.
Bible verses 3,500 years ago show that God inspires man to write down "God will bless his food and water and draw disease from it "(Exodus 23:25).
As a nutritionist, I have witnessed the recovery of thousands of patients from stomach diseases, intestinal diseases, type II diabetes, high blood pressure, obesity and other diseases.
By developing a healthy and nutritious lifestyle, we can bring balance and harmony to our human lives, starting with the next meal you eat.
In order to understand the healing power of your next meal, you must have a basic understanding of the food we eat about the process of digestion, absorption and elimination.
The digestion of carbohydrates starts from the mouth, both by mechanically breaking down food and by chemical digestion by saliva enzymes-starch.
In the stomach, apple juice consisting of hydrochloric acid and pepsinases begins to digest protein, and partially digested food becomes a paste-like substance called an enzyme.
When enzymes are released from the liver, gallbladder, and pancreatic enzymes to the large intestine, digest bile, complete digestion of proteins, carbohydrates, and fats together with enzymes from cells secreted outside the intestinal mucosa.
The digested food is now absorbed by the intestinal lining known as fluff and enters the blood flow.
Nutritious foods then enter the large intestine, which absorbs water and electrolyte and forms, stores and discharges feces.
I took you through the digestion process because keeping a good stomach health depends on the correct digestion.
The following factors are slow to eat, regular meals, macro balance-nutrition (
Protein 30%, high fiber 50%, hypoglycemia carbohydrate 20%, essential fatty acid fat)
, Can restore the health of the stomach lining, improve the detoxification function of the intestines.
This prevents unnecessary toxins from entering the blood and keeps the colon healthy.
Each treatment meal should also provide the necessary Micronutrients (
Vitamins, minerals, enzymes and important plant chemicals from plants
Mainly fruits, vegetables and grains).
Although these are classified as non-essential chemicals, recent scientific research has moved us from head to head --
Foods that prevent defects, treat diseases and promote longevity.
Like humans, plants are also vulnerable to diseases and viruses and produce their own protective substances, called plant chemicals.
More and more studies have shown that many plant chemicals also protect humans from cancer and disease.
The following is a list of foods that provide protection of plant chemicals and the conditions under which they protect us from, as well as research that supports its claims. Whole Grains -
Wheat, rice, barley, oats and rye are the best sources.
Whole grain is the seed of a plant, consisting of a shell called gluten, called embryo in the middle and called embryo in it.
Whole grains are an excellent source of folic acid, B vitamins, magnesium, iron, copper, zinc, chromium, phosphorus and vitamin E.
Folic acid helps to reduce the level of amino acids in the blood.
High levels of hepatitis in the blood are associated with the risk of heart disease.
Whole grains contain plant chemicals known as phytosteroids, phenolic acids, and fats.
Studies have shown that whole grains can reduce the risk of multiple cancers and type II diabetes.
They reduce cholesterol, reduce the risk of heart disease, reduce inflammation, and reduce the risk of cardiovascular disease.
In a recent study by the University of Utah, Dr.
Martha slytheri found that a large intake of whole grains, especially high-fiber cereals, can reduce the risk of rectal cancer by 31%.
High fiber diet (
More than 34 grams per day)
Reduced rectal cancer by 66%.
In a recent study at the University of Tavers
Nicola McKeown reports that participants who consume at least three whole grains a day are unlikely to produce insulin resistance and metabolic syndrome, a precursor to Type II diabetes and cardiovascular disease.
Whole grains are an excellent source of dissoluble and soluble fibers.
In a recent study by the Harvard School of Public Health, Dr. Qi and his colleagues found that women with diabetes consume more grains, gluten and cereal fibers have lower vascular inflammation, which is associated with heart disease.
Dark fruits and vegetables
They are part of the largest group of plant chemicals.
They are characterized by dark fruits and vegetables and the best sources are blueberries, strawberries, cranberries, cranberries, blackberries, apples, red and black grapes, eggplants, peppers, broccoli and onions
Among them, there are more than 4,000 kinds of antioxidants, which can be divided into flower pigment, original flower pigment, phenol acid, quercetin pigment, Wanhua acid and Danning acid.
Studies have shown strong resistance to dark fruits and vegetables
Antioxidants, some antioxidants have 50 times the antioxidant activity of vitamin C and vitamin E.
Studies have shown that the total amount of antioxidants in fruits and vegetables can reduce the risk of arthritis, as, diabetes and cancer.
They protect collagen in joints and blood vessels from the destruction of free radicals, thus reducing edema, varicose veins and hemorrhoids.
A recent study from Cornell University shows that the found in apples, quercetin Pirone, can protect the brain from nerve damage.
Degenerative diseases such as Alzheimer's and Parkinson's.
This is a follow-up to Professor Li's early studies at Cornell University, and who found that the light effect in apples and berries has stronger antioxidant protection against colon cancer and liver cancer cells than vitamin C.
The antioxidant capacity of blueberries is 40% higher than that of the second highest strawberry.
James Joseph, a neuroscientist from the University of taftz, found that blueberries can prevent short periods of time in addition to fighting diseases and cancer
Long-term memory loss accompanied by aging. Legumes -
Vegetables include beans, peas, lentils and soybeans.
Beans are rich in folic acid and fiber.
When they combine with whole grains such as rice, wheat, barley and oats, they become a complete protein.
The beans contain plant chemicals, Plant steroids, soap substances, Woody substances and soybean ketone.
Beans help prevent breast, prostate and colon cancer.
Soy contains substances that destroy beta-carotene and B vitamins
12 and vitamin D.
Beans and peas contain anti-Vitamin D compounds.
Balancing the consumption of beans with fresh fruits as well as yellow and dark green vegetables is a good practice to provide beta-carotene, B vitamins
Under the guidance of Professor Singlstary, recent research from the University of Illinois showed that soap found in soybeans, chickpeas and navy beans reduced the risk of colon cancer.
The soybeans found in soybeans, chickpeas and other beans are less consumed than Western women.
Studies have shown that high soluble fiber in beans reduces cholesterol levels.
Lima beans, kidney beans, navy beans, soybeans and other beans can help lower cholesterol, James W. Anderson, M. D.
He is an expert in cholesterol research and is a professor of medicine and clinical nutrition at Lexington University School of Medicine.
These high reasons
Fiber beans are so effective because they also contain cellulose.
In a study,
Anderson makes men eat 1-
1/2 cups of cooked beans per day. The result?
In just three weeks, their cholesterol dropped by 20%.
Fruits and vegetables in red, orange and yellow
They are a group of fruits and vegetables called carrots.
Carotene is present in all plant foods.
Simply put, the greater the intensity of the color, the higher the level of carrot-like.
Carrots are rich in antioxidants and are found in tomatoes, sweet potatoes, oranges, grapefruit and zucchini and many other foods.
Carrots contain plant chemicals, α-carotene, beta-
Carrots, lycopene and progesterone.
Carrot-like provides many health benefits, including the growth and repair of tissues, to help our body fight against bacteria and infections.
Some carrots can be converted into vitamin A, especially beta-carotenoids.
Carrots are a powerful antioxidant that prevents free radical cells from damaging DNA through oxidation.
This is an important factor in the prevention of cancer.
Studies have shown that carotene can reduce the risk of heart disease, stroke, and help to avoid diverticul compartment inflammation, cataract and amd. A six-
The Harvard Medical year's study of 48,000 men showed that the plant chemical found in tomatoes-eggplant lycopene reduced the risk of prostate cancer by 34% compared to the less eaten men.
The study also showed that the processing of tomatoes into sauce or sauce increased the biological utilization rate of stone pine.
Vegetables of cross flower
They come from a family of plants called Brassica, consisting of broccoli, Brussels sprouts, cabbage, broccoli, kale and several other plants.
Cross-Flower vegetables contain a sulfur compound called thionside.
They release plant chemicals when they are chopped or chewed;
Isothiocynantes and indole.
The high intake of vegetables in the cross section was associated with a lower risk of lung and colon cancer.
It is believed that the hydrolysis of Snow Lotus may change the metabolism of sex hormones, thus inhibiting the formation of hormones and affecting cancer such as prostate cancer and breast cancer.
Under the guidance of Fung, recent research by Georgetown University Medical Center
Lung Chung found that thionside helps eliminate carcinogenic toxins in the body and encourages self-
Destruction of pre-cancer cells
Researchers at the Fred Hutchinson Cancer Research Center in Seattle reported eating 1 male.
5 cups of cross-Flower vegetables per week can reduce the risk of prostate cancer by 40%.
The researchers concluded that this plant chemical, the homophonic compound, helps to produce enzymes that destroy cancer.
They come from a branch of the cross-flower vegetable called sulfur sulfate.
Found in onions, garlic, leeks and scallions.
Unfortunately, they are looked down on due to their strong sulfur smell, but what keeps your friends away may be something that keeps bacteria and viruses away.
They contain plant chemicals acrylic sulfur compounds that prevent the activity of toxins produced by bacteria and viruses.
Acrylic compounds protect the immune system, reduce the risk of certain cancers, and lower cholesterol.
They are natural antibiotics for viruses, bacteria and parasites.
Researchers at Johns Hopkins University reported that the plant chemicals found in garlic and onions killed the bacteria that caused most of the stomach ulcers and stomach cancers-hp.
When cooking with good oil like olive oil, heat transforms its structure into trans
Fatty acids or bad fats.
Adding garlic or onions to the oil can prevent this degradation for up to 20 minutes.
Finally, I encourage all those with ears to expand your belief and purpose in what you will eat for the next meal.
Looking into the future, it will keep you in a certain size, or meet physical or behavioral hunger, but your next meal can start to heal you or better prevent the formation of the disease.
The best offense against disease is defense.
Preparation is much easier than repair.
Don't think the creaking hinge will get the oil and take action before you squeak.
Healing is a process that starts with the healing power of your next meal.