One of the great challenges of humanity, especially in the Western world, is the approach of a healthy diet, away from sugars and fats. Learning about foods, ingredients, and their health potential is the key to naturopathic healing and lifestyle change.
There is no need to mention international studies to mention that we are eating worse and worse, and yet, the quality of current food is on the rise.
Easy access to so-called fast food and less and less time to cook are conditioning our quality of life, which is clearly being harmed by our eating habits.
We are increasingly looking for alternatives in science, medicine, and sporting activity when the main issue is to eat healthily.
But what is healthy eating? Basically and scientifically, it covers all the nutrients necessary to develop our normal activity.
The most vital components of the body and those that carry out the majority of cellular tasks are proteins.
They are components of the muscles, nails, skin, and other body tissues and carry out metabolic processes, including oxygen transport and nutrition absorption.
Chemically speaking, proteins are composed of a combination of huge, complicated molecules called amino acids.
Fats, together with carbohydrates, also act by providing energy to the body. They also serve important functions, such as increasing the absorption of soluble vitamins, as insulating material, and the production of certain hormones.
Triglycerides (a molecule of glycerin and three long-chain fatty acids) are the most well-known lipids, and they constitute a component of total cholesterol.
We can also distinguish between saturated and unsaturated fatty acids inside fats. The first is thought to be harmful to the organism, while the second is thought to be beneficial.
Fats, like carbohydrates, are utilized in higher proportion in the organism’s energy contribution. Still, they are also required for other tasks such as vitamin absorption (liposoluble vitamins), hormone production, and insulating and filling substances of interior organs. They are also found in cell membranes and the sheaths that wrap neurons.
Carbohydrates, often known as carbs, serve as a source of energy for the body. It is the “cleanest” and fastest energy to carry out our daily activities. Of these carbohydrates, a small percentage is used to form new functional molecules together with proteins and fats.
Dietary fiber is the edible part present in vegetables that are absorbed in the small intestine. It has beneficial properties for physiology, such as increasing the rate of water absorption, accelerating intestinal transit, etc.
It has been scientifically proven that its intake in sufficient quantities favors the reduction and prevention of digestive diseases, heart disease, and diabetes, among others.
Although the Law of Attraction (LOA) is not related to naturopathic healing, it is a powerful concept and a great tool for beginners that want to try the manifestation concept of the LOA to visualize themselves eating healthy and losing weight while staying healthy.
The Law of Attraction is a powerful concept that states that we attract what we think and feel. This indicates that our ideas and emotions influence our experiences, including our physical health and body weight.
With the articles in the section “Diet and Nutrition”, we will learn about healthy eating habits. In the section “Lifestyle” we explain How Can You Use the Law Of Attraction To Lose Weight While Staying Healthy?
Achieve a healthy diet, away from sugars and fats. Learning about foods, ingredients, and their health potential is the key to naturopathic healing and lifestyle change. Let’s start!
The heather honey it is another vital component within the world of flower and plant honeys. It is not one of the best known, but it has been consumed for many years. In Spain, Cantabria is the first power in obtaining and producing. In addition to its flavor, the consumption of honey is linked to
We return to the load with the food additives in feeding. In this case we are talking about the gellan gum which has been used in various foods since 1970. Its initial use was as an additive looking for a substitute for gelatin and agar gum (agar agar). Currently we can see it incorporated in
Not all bitter foods they are well received in gastronomy, since their flavor floods everything and it is difficult to get the point. However, if you are the type of person who likes this strong flavor, you are in luck since most of them usually have health benefits. This bitter taste comes from the presence
The squalene It is a substance that has been questioned until recently, but with different scientific trials that gave it beneficial properties and a massive use to improve the immune system after the application of a vaccine. In this article we want to deepen in knowing what exactly this substance is, its origin (although it
Oatmeal is a type of cereal that has been incorporated in recent years into many foods. Since ancient times it has been used for its high content of proteins, fibers and minerals, at a very low cost. However, the benefits of oats the nutritional contribution goes much further, since due to the composition of active
The blackberry it is a fruit that has been gradually gaining followers among consumers. With the latest research, many nutrition specialists qualify them as superfoods, and this is due to their high concentration in antioxidants. In this article we want to review everything that the black blueberry can bring us as a health benefit, not
More and more, we tend to use organic products of plant origin as a complement to our diet. This is the case of the sunflower lecithin and other variants that we also find in soybeans. Although this substance is present in the cell membranes of animals, including humans, the intake of this element can have
Vegetables of all kinds are a rich source of all kinds of nutrients, fiber, minerals, and vitamins. Among them, one of the most valued for its nutritional composition is the red chard, so called because its stem is of this color, although it does vary the appearance of the leaf. In this article, we discuss
The gluten-free flour it is a common ingredient used years ago for all kinds of foods, including breads, desserts and noodles. In general, most products are made from flour from some cereals and others known as pseudocereals. The main problem lies in people suffering from celiac disease or gluten sensitivity. Luckily, we can find different
Fish roe is a food highly valued by the population that likes strong flavors. These fully ripe roe are obtained from many types of fish, such as sturgeon, salmon and herring or masago. The latter, also known as the capelin roe, is a small fish that sails in the cold waters of the North Atlantic
