Most people are now aware that fast foods are generally bad for their health and that consumption of fried foods should be kept to a minimum.
There are many slimming diets on the market, but too often they are not balanced meals for proper ongoing nutrition.
We are all very different physically and so are our nutritional needs. It makes sense to try to find an approach that is adapted to you, rather than following government sponsored guidelines that are flawed. These guidelines treat everyone as if they were made by the same widget factory.
The concept that Dr. Peter J. D’Adamo outlines in his book, Eat Right for Your Type, makes sense because it recognizes our individual differences based on our blood type (one of four) corresponding to different metabolic capabilities and, consequently, different nutritional needs.
Ayurveda also teaches nutrition according to the three doshas or energetic types known as pitta, vata, and kapha. Ayurveda also illustrates the need to adapt to our specific composition or dominating energies.
Nourishing Traditions by Sally Fallon and Mary Enig, Ph.D. challenges, in an informed and documented way, what they call the “Diet Dictocrats” who are all the governmental and quasi-governmental agencies more bent on defending the interests of powerful corporate lobbies than promoting the well-being of the people.
Energetic Food: Traditional Chinese Medicine offers an approach to nutrition based on the five elements. That is the basis for the FoodScan program created by the German company, Medprevent whose approach is very complementary to the PHYTO5® method. And the work of Dr. Haas, author of Staying Healthy with the Seasons, is in total harmony with the PHYTO5® approach.
From an energetic point of view, it is good to remember that food releases energy during the metabolism process. Both the quantity and the quality of energy matter.
Food contributes to the vital energy that we need, but that energy comes with a certain bulk that needs both energy and oxygen to process.
It is advisable to eat what is energetically rich (natural nutrients) with limited bulk and to avoid what is abundant in bulk but limited in energy. In this respect, the model of good food is a genuine farm egg that is free of added antibiotics and hormones. It represents great concentration of nutrients for a small volume.
The worst is any bulky food heated in a microwave oven that kills all the nutrients and remains void of vital energy. Many people have a bulk-rich diet void of nutrients and vital energy. As a result, they remain hungry and eat more bulk that eventually accumulates in their body. It becomes a vicious cycle. It is one of the real issues in the standard American diet, yet few people speak about it in those terms because the politically powerful food industry is more about bulk than nutrition.
The energetic quality of our food is either yin or yang.
Meat is more yang than vegetables. Red meat is the most yang; veal or pork are less yang; and poultry the least yang of meat.
Although, some fish, such as tuna, is quite yang, fish is more yin than meat.
Vegetables that grow in the ground such as potatoes and beets are more yang than leafy vegetables.
It is recommended to eat cooling or yin food during the strong yang season such as Summer and to eat yang food during the strong yin season of Winter.
It makes more sense to have a steak and mashed potatoes in the Winter than on a hot summer day when salads and fruit are more appropriate.
It is always recommended to eat the food of the season because they are in balance with the energy of that season. The color of fruit and vegetables is often used as a telltale sign of when it is best to eat them.
For example, yellow fruit and vegetables are recommended during the transitional Earth season happening now (the period of 18 days between seasons), while a (red) tomato is preferred during the Summer, the season of the Fire element according to traditional Chinese medicine).