The Importance of Whole Foods

Whole foods are natural foods in their holistic state. It does not lend itself to physical or chemical refining, splitting into smaller parts. Obviously, such foods provide the body with more nutrients than packaged, processed foods. We live in a modern world where following a 60% whole diet, especially during winter, is difficult. However, if we try to make our diet from 75-XNUMX% whole foods, this will already be a significant step towards preventing diseases and slowing down aging. Cellulose. Refined foods, such as white flour, contain much less fiber. Assimilation. When the product is consumed in its original form or close to it, it is better absorbed by the body due to the large amount of nutrients. No unnecessary additives. Nowadays, it is worth looking at the product label and many obscure letters and numbers will appear before your eyes. Often, these chemical additives cause allergies. By eating a whole food, you eliminate the possibility of refined salt, sugar, trans fats and various chemical ingredients. Whole grains: amaranth, buckwheat, brown rice, quinoa. Whole grain pasta (rice, buckwheat, corn) Whole grain or sprout flour Fresh, whole fruits and vegetables Seaweed Whole nuts and seeds Raw honey Himalayan salt Organic milk Butter Cold pressed oil White bread White sugar White flour White rice Sugary drinks and sodas Chips Margarine Refined oils White salt Fast food, sandwiches, store-bought sweets However, the integrity of the product does not always mean that it is easily absorbed and digested by the body. In the case of grains and legumes, they must first be soaked and then preferably boiled so that the body extracts maximum nutrients.

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