How Should We Eat?

 

If we imagine that the above diagram is a plate of food, our meal should consist of about 50 - 60% whole grain cereals; 20 - 30% fresh vegetables; 5 - 10% beans and sea vegetables; and 5 - 10 % of miso soups. This should all be preferably organic and you can find the ingredients generally in health stores.

Whole grains and vegetables contain the best quality carbohydrates. These are our energy food. It provides our body with easy usable fuel for energy and leaves behind much fewer waste products.

Refined carbohydrates on the other hand damage our health and are fattening. Modern society consume 50 % refined processed simple carbohydrates.

Whole grains contain fiber which affects the function of the alimentary tract. It makes it easier for the feces to move through the intestines, and at the same time inhibits the formation of toxins and harmful bacteria in the colon.

Beans and grains are good sources of proteins. Beans are rich in high quality protein of vegetable origin, easy for the body to digest and use.

Additionally we need minerals in our bodies which helps to:

- keep our energy levels high
- nerves tranquil
- muscles, heart, hair, and blood healthy
- they are important in the formation of bones, teeth and nails
- mantains inmunity from disease
- regulates the blood pH balance

The best source of minerals are found in sea vegetables. These are amongst the most nutritious foods on earth.

- Hiziki seaweed has 14 times more calcium than cows milk.
- Nori has more vitamin A than carrots, and two times more protein than some meat.
- Dulse is rich in iron and potassium.
- Kombu increases longevity, intelligence and clear thinking.
- Wakame helps reduce high blood pressure and helps heart disorders.

Sea vegetables contain vitamins A, B (thiamine), C, E, B12.

They are important source of trace minerals. Sea vegetables work directly on the blood, alkalines it if it is too acid. Reduces excess fat and mucous. Its mineral content purifies our blood by eliminating the acidic effects of modern foods.

They help to prevent and improve high blood pressure, arteriosclerosis, allergies, arthritis, rheumatism and nervous disorders. Kombu and wakame contain Alganic acid which transforms toxic metals in the intestines to harmless salts that are easily eliminated. They also help to eliminate radio active substances from the body.

Other basic ingredients that we include in our diet is miso and tamari. Miso is a fermented and aged soya bean paste. Its and excellent source of easily digested protein. It has 2 times more proteins than fish or meat. It is rich in living enzymes that aid in digestion and promotes bowel movement. Tamari or Shoyu is naturally fermented and aged soya sauce.

FOODS WE SHOULD AVOID Red Meat, their by products and poultry Dairy Products - milk, milk powder, butter, cheese, etc. Simple sugars - White sugar, brown sugar, honey, fructose, saccharine, synthetic or artificial sweeteners,etc. Highly refined products, polished grains and their by products, including white rice, white bread, roles, white spaghetti, noodles, etc. Tropical and semi-tropical fruits and fruit juices Foods containing colourants, chemicals, additives, industrialized, synthetic foods, etc. Soft drinks, artificial sodas, commercial and stimulant teas and beverages Frozen foods and canned foods Eggs Artificially synthesized or even naturally produced vitamin, mineral or protein supplements, including vitamin tablets, yeast, protein concentrates, etc. as well as artificial infant formulas Cottonseed, palm or coconut oils, vegetable or animal shortenings, commercial mayonnaise and salad dressings

 

DAILY RECOMMENDED FOOD (ORGANIC - As much as possible)

WHOLE GRAIN CEREALS

PRINCIPLE VEGETABLES

DRIED BEANS

Brown rice Millet Kasha or buckwheat groats Barley Oats Corn Wheat Rye Their products- (whole wheat bread, pastas, etc)

ROOTS: carrots turnips onions daikon radish burdock, lotus root, etc. GROUND VEGETABLES: pumpkin cabbage broccoli, cauliflower, brussel sprouts hard squashes, etc. LEAVES: turnip greens swiss chard leaks scallion kale, parsley, watercress, etc

Azuki lentils chick peas, black beans etc.

SEA VEGETABLES

CONDIMENTS

SWEETENERS

Kombu Wakame  Hiziki Nori Arame Dulse Agar agar

Unrefined Seasalt Tamari, Shoyu or Tamari-shoyu Miso Tekka Gomashio Umeboshi plums Kuzu Rice vinegar Ume vinegar Apple vinegar

Rice syrup Barley malt Corn syrup Wheat syrup

DRINKS

OILS

Bancha, kukicha or 3 years tea Yannoh Mu tea Barley coffee Mineral water

Vegetable quality organic oils: sesame corn sunflower

SUPPLEMENTAL FOODS Supplementary foods may make up as much as ten percent of the diet, depending upon your individual tests and nutritional needs. Once or twice a week a small volume of white meat fish (if desired) can be eaten. In general the quantity should not go beyond 10-15% of the meal. Fruit is better eaten in a cooked form, and what´s in season in the geographical region that you are living. Dried or raw fruits can be eaten from time to time. Also one can eat natural desserts sweetened with rice, barley, corn or wheat syrups or malts. Roasted seeds or nuts can also be used from time to time as snacks. NOTE: If possible try to use spring or well water for your cooking and drinking.

Recipes

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