Healthy Tips

enflor

Dietary guidelines

  • Use organic products whenever possible.
  • Fruit and vegetables should always be fresh, seasonal, locally grown and organic ie. not produced with chemicals.  This guarantees optimum nutritional value.
  • Minimise the use of fat in food preparation : boil, steam, roast, bake, griddle or grill.
  • Pulses can be bought ready cooked from specialised shops or if they are well preserved.
  • For food dressing and cooking, use two table spoonfulls of first cold pressed vegetable oil a day. It is a good idea to use different fruit or seed oils in food  – olive, sesame, camelina – because their composition is different in fatty acids.
  • Oils should be kept in containers that protect them from light and which are shut tight to prevent oxidation.
  • It is important to drink plenty of water between meals so that the organism can be cleansed. This can be in the form of mineral water, herbal infusions or 3 year aged tea.
  • Avoid sugar and sweeteners. If necessary, honey, stevia or agave sirup can be used.
  • In pregnancy, large helpings of oily fish such as salmon or tuna should be avoided. This is because they may contain heavy metals and damage the foetus.
  • Regular exercise is advisable – an hour’s brisk walking daily will suffice, and prevent obesity and osteoporosis.

Improving digestion and increasing energy

  • Try to be relaxed and unhurried when you eat.
  • Chew your food with plenty of saliva well to assist digestion.
  • Take little liquid with meals.
  • Do not make a habit of cold foods and drinks.
  • Prioritise foods that are in season and grown locally.
  • Take five meals a day – breakfast, lunch and dinner together with a snack mid-morning and afternoon. Don’t skip meals.
  • Have three clear hours before going to bed.
  • Breakfast should be one of the main meals, with dinner conversely light.
  • Limit foods which are cold by nature and inhibit digestion – raw tomatoes, aubergine, raw pepper, yoghurt, sugar, ice-cream, water melon and bananas.
  • Use whole cereals.
  • Choose lean, preferably organic meat. Remove all visible crude fat before cooking. Drain excess fat after cooking or cool cooking juices and remove solidified fat which is always saturated. Always remove chicken skin before cooking.
  • Select vegetable rather than animal based foods.
  • Avoid commercially prepared foods. They are often rich in trans saturated fats which are responsible for cardio-vascular disease, diabetes and cancer.
Top