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Eat Live Food - 3 Things You Must Know If You Have Allergies, Fibromyalgia Or Chronic FatigueBy Cinda Crawford When we read information about what foods or food substances people are allergic to, what types of things are mentioned more often? Steak? Green beans? Or more likely, food preservatives and food additives? If you guessed the latter, you're correct. Book after book has been written about which artificial substances can harm the human body. So let's consider this from the opposite direction. What types of food are best? If you say "real" foods or "live" foods as we'll call them, you would be absolutely on target. Send you to the front of the class with a celery stick! You and your fellow dinner companions will be happy to know that you don't have to stick with eating salad for the rest of your life. (And eating it plain without salad dressing.) However, you would be wise to consider eating food as close to its natural state as possible. Why? For several reasons: A: Live foods contain more bio-available enzymes to quickly aid the body in digestion, plus they are more usable. These enzymes help to manufacture exactly what your body needs. Example: Oranges with Vitamin C. Red meat has amino acid building blocks that the body needs to enable it to manufacture direct, usable energy. Lemon juice and cold pressed, extra virgin olive oil are good for you and are used to make a great salad dressing. B: Live foods work best when fresh and in their original state ("made by Mother Nature") with the exception of such products as yogurt, which contains acidophilus and other fortified compounds. Live, good bacteria cultures are added to this type of yogurt. (Even with all that yogurt has going for it, some brands have emerged superior. Look for simple, base milk which does not contain man-made, altered growth hormone or BHT additive.) C: Cooking can destroy most of the food value of what you eat, but it doesn't have to. Don't cook your food until it turns to mush; that won't make it safe or more healthy. If you steam your vegetables lightly, they retain the majority of the health benefits that nature provided. *Try to microwave food as little as possible. Microwaving destroys some of your food's enzymes, plus if you heat it in a plastic-type container or plastic wrap, it ends up contaminated with unwanted carcinogens that leach directly from the plastic into your food! Glass containers and plates are best. Bonus Tip: Eat fruits and vegetables as close to the date they are picked as possible. They will retain the most food value. In a fruit like bananas, there's an additional reason to eat them quickly. As bananas become dark and overly ripe, their sugar content rises, making them a more highly caloric food. Plus, the longer some foods hang around, the more fungus and bacteria they pick up or grow on their surfaces. |
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