Are you getting your moneys worth from the foods you eat
every day? More importantly, are you getting what you need
to maintain optimal health? Many of us are unaware of the
nutritional value of our meals.
Are you getting your money’s worth from the foods you
eat every day? More importantly, are you getting what you
need to maintain optimal health? Many of us are unaware of
the nutritional value of our meals. Food is one of the most
important consumer choices.
We should be aware of the nutritional integrity of our foods;
what we eat affects our long-term health.
On the positive side, there are foods that are dynamic; they
contain nutritional components that the body can easily convert
to energy and use for cellular recovery and regeneration.
However, we need to be aware that some foods are virtually
empty calories. We need to be wary of foods that are over-refined
and processed, from depleted or toxic agricultural sources,
and from the uncertain category of genetically modified organisms
(GMOs). They may look like food, but they deliver limited
nutritional value or contribute to the toxins in our systems.
What is a consumer to do?
Be informed, be involved, and make intelligent choices. Let’s
begin by simplifying the process and focussing on macronutrients.
These are the foundation foods for human biological function.
All table foods fall into combinations of these three categories:
proteins, fats and carbohydrates.
Proteins
A protein is evaluated by measuring how easily the protein
is digested and absorbed by the body. This is known as its
“biological value” (BV). Traditionally, the benchmark
for ideal human dietary protein has been a whole egg.
A grain-fed, free-range egg has a BV of 100. The yolk tells
the tale of nutritional integrity. A rich, deep yellow yolk
and firm egg white have more nutritional value than a pale,
factory-farmed version, and the same goes for the quality
of meat, fish and dairy proteins.
Proteins and their amino acid components are sensitive structures.
The human body is believed to contain about 400,000 different
proteins. The Proteome Project, an international study, is
currently trying to identify these proteins and their functions.
Proteins make up solid body structures such as muscle, bones
and skin, as well as other critical body components like hemoglobin
and glutathione (an important immune chemical). We need to
consume protein every day to regenerate these internal protein
systems.
The quality of protein food sources is extremely important—the
cleaner, the better. As well, proteins are very sensitive
to high temperature cooking and processing. The general BV
scale ranges from beans and legumes at 50 to 60, soy products
at 65, meats (beef, chicken, fish) at 75 to 85, dairy (milk
and cheese) at 90, whey protein concentrate 110 to 120 and
cross-flow microfiltered (CFM) whey protein at an amazing
159.
Whey protein and CFM whey protein contain very complex structures
known as “microfractions.” In contrast to processed
foods, these proteins are still in an undisturbed, balanced,
and original state. Microfractions are directly linked to
improved cellular function and higher immune response and
have anti-aging properties. They are efficiently utilized
by the body and are well suited for all ages and levels of
activity.
Consumers should look for products that are low in carbohydrates
and use reputable sweeteners, including stevia leaf. For those
sensitive to sugars and sweeteners, unsweetened products are
an option.
Fats are another important food category that has been misunderstood.
Like proteins, fats are made up of delicate components, known
as “fatty acids.” Some of these cannot be constructed
by the body and must be obtained from dietary sources. These
are known as “essential fatty acids,” and one
of the most familiar is Omega-3.
We need to consume pure and natural fats every day to maintain
healthy cellular structure, balanced hormone function, optimal
cholesterol levels (lower LDL and higher HDL ratios) and healthy
immune function. Good dietary sources of healthy fats include
non-farmed, cold water fish oils, flax oil, olive oil, organic
butter and even organic coconut butter (rich in lauric acid
to support immune function). Consuming healthy fats daily
is important even if you’re trying to lose weight.
Become a vigilant label reader and avoid hydrogenated fats
altogether. These fats are not metabolized properly by the
liver. This can elevate trans-fatty acid levels, the leading
precursor to LDL, the bad cholesterol. Hydrogenated fats are
pervasive in mass-produced foods, from crackers and chips
to baked goods, vegetable shortening, margarine and even some
sports drinks.
Carbohydrates
Finally, we need to understand an often-overused macronutrient:
the carbohydrate. Carbohydrates are our primary source of
energy. Because they are inexpensive, they are a prime target
for processing and refining. Refined sugars and starches spike
insulin levels and convert to body fat more quickly than any
other food. Baked goods, pasta, white rice, and sugar are
often the foods people crave. They are high in calories but
contain little nutritional value.
The solution? Eat colourful carbs—organic, non-GMO
fruits and vegetables. They contain a rich assortment of micronutrients,
such as beta-carotene, antioxidants, vitamins and minerals.
Make the right choice
When it comes to nutritional integrity, the choice is simple—choose
pure, high quality foods. We should always select foods that
are close to their original state. Avoid pseudo-foods that
have been processed and altered and have low nutritional integrity.
It’s a recipe for health.
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