And God Made The Vegetables
When God made vegetables, he made them attractive on purpose. The variety of colours, from the vibrant green of broccoli to the subtle shades of red in the capsicum to the darker greens of the spinach and lettuce families, is an indication of the nutrients available in each particular vegetable.
They attract both the eye and the palate. There is nothing better that we could do for our children than to introduce them to raw fruits and vegetables from an early age. Our taste buds will respond accordingly and so will our health. It is common for young children to leave their broccoli and spinach on the side of the plates, but we are referring to a legacy from our parents and grandparents wherein our vegetables were cooked and cooked and cooked. The nutrients were then thrown out with the water in which these vegetables were cooked in.
Is it any wonder that these insipid vegetables were then left on the side of the plate? Where were the crunch and the individual colours? Where the attraction and the delight which comes when each vegetable is lovingly prepared and presented in an attractive way?
Certainly, the more foods we eat that are high in salt and sugar, and the more animal protein we consume, the less our desire for the foods that were created for the human body. Our taste buds become tainted and the lowly apple no longer looks attractive.
There are a variety of fruits and vegetables available on the market today, which means that there is no excuse for us if we are not partaking daily of the necessary nine servings of raw foods which are recommended by the US government. We didn't think that the US government cared, but even they are aware of our need for the nutrients in fresh fruits and vegetables.
All of us know that we shouldn't overcook our vegetables. Many of us have grown up with a mum who only knew that vegetables were boiled and boiled until they were soft and most of the colour had gone out of them. Broccoli was a tropical fruit in the days of our wonderful parents. Cabbage had to be well and truly killed. Kohl Rabi was something to paint on the lips and the turnip was a luxury and a speciality.
Potatoes were common and the number of recipes for the humble potato abounded. Potatoes and peas and green beans, which were humble additives to steaks and chicken and veal, were daily fare.
Times have changed. Today, the availability of vegetables from around the world is astounding. Fruits are imported from Asia which we were formerly unfamiliar with, such as the jackfruit and the rambutan. Mangoes are available almost all year round in some areas and in Queensland, Australia, it is not uncommon to find the lowly watermelon on the breakfast table every morning, come rain or shine, come winter and summer.
This in turn means that there is no excuse for us if our diets are reflecting what has come to be termed the SAD diet. The standard American diet leans heavily upon grains, dairy, sugars and salts, and is responsible for many of the ills that have overtaken us, from cancer to diabetes to gout to heart disease to arthritis, the SAD diet is responsible.
Responses to the various diseases in society have been many and varied, and one response in particular has focused on the need for fresher, raw, organic foods in the diet and the raw food diet was born. Cooked food became a thing of the past and mental energy turned to different ways of presenting raw vegetables and fruits to make them appealing and attractive to the palate.
This is not a new diet. It has been presented and expounded on over the years and has its principles set in concrete. Our creator knows what our bodies need and created the foods that would provide those ingredients.
One little known factor today is the necessity for enzymes. Our bodies are born with an �enzyme bank', which we spend every time we eat cooked food. When we eat enzyme rich, raw food, however, the enzymes in the foods that we are eaten are used first, which means that our own enzymes are preserved, which, in turn, means that we conserve our youthful looks and our energy.
The potency and benefits of raw foods have been propounded for years by such well known people as Dr Norman Walker, Ann Wigmore and Dr Howell. These people have all lived long and healthy lives and are living examples of how raw foods are the best diet that we can possibly eat.
Snacking on fresh fruit keeps our weight at the premium and our health at the optimum. It is the best inheritance that we can give to our children and our grandchildren. We are surrounded by an influx of unhealthy influences which are propounded by the media and available on every street corner.
When God made vegetables, he made them attractive on purpose. The variety of colours, from the vibrant green of broccoli to the subtle shades of red in the capsicum to the darker greens of the spinach and lettuce families, is an indication of the nutrients available in each particular vegetable.
They attract both the eye and the palate. There is nothing better that we could do for our children than to introduce them to raw fruits and vegetables from an early age. Our taste buds will respond accordingly and so will our health. It is common for young children to leave their broccoli and spinach on the side of the plates, but we are referring to a legacy from our parents and grandparents wherein our vegetables were cooked and cooked and cooked. The nutrients were then thrown out with the water in which these vegetables were cooked in.
Is it any wonder that these insipid vegetables were then left on the side of the plate? Where were the crunch and the individual colours? Where the attraction and the delight which comes when each vegetable is lovingly prepared and presented in an attractive way?
Certainly, the more foods we eat that are high in salt and sugar, and the more animal protein we consume, the less our desire for the foods that were created for the human body. Our taste buds become tainted and the lowly apple no longer looks attractive.
There are a variety of fruits and vegetables available on the market today, which means that there is no excuse for us if we are not partaking daily of the necessary nine servings of raw foods which are recommended by the US government. We didn't think that the US government cared, but even they are aware of our need for the nutrients in fresh fruits and vegetables.
All of us know that we shouldn't overcook our vegetables. Many of us have grown up with a mum who only knew that vegetables were boiled and boiled until they were soft and most of the colour had gone out of them. Broccoli was a tropical fruit in the days of our wonderful parents. Cabbage had to be well and truly killed. Kohl Rabi was something to paint on the lips and the turnip was a luxury and a speciality.
Potatoes were common and the number of recipes for the humble potato abounded. Potatoes and peas and green beans, which were humble additives to steaks and chicken and veal, were daily fare.
Times have changed. Today, the availability of vegetables from around the world is astounding. Fruits are imported from Asia which we were formerly unfamiliar with, such as the jackfruit and the rambutan. Mangoes are available almost all year round in some areas and in Queensland, Australia, it is not uncommon to find the lowly watermelon on the breakfast table every morning, come rain or shine, come winter and summer.
This in turn means that there is no excuse for us if our diets are reflecting what has come to be termed the SAD diet. The standard American diet leans heavily upon grains, dairy, sugars and salts, and is responsible for many of the ills that have overtaken us, from cancer to diabetes to gout to heart disease to arthritis, the SAD diet is responsible.
Responses to the various diseases in society have been many and varied, and one response in particular has focused on the need for fresher, raw, organic foods in the diet and the raw food diet was born. Cooked food became a thing of the past and mental energy turned to different ways of presenting raw vegetables and fruits to make them appealing and attractive to the palate.
This is not a new diet. It has been presented and expounded on over the years and has its principles set in concrete. Our creator knows what our bodies need and created the foods that would provide those ingredients.
One little known factor today is the necessity for enzymes. Our bodies are born with an �enzyme bank', which we spend every time we eat cooked food. When we eat enzyme rich, raw food, however, the enzymes in the foods that we are eaten are used first, which means that our own enzymes are preserved, which, in turn, means that we conserve our youthful looks and our energy.
The potency and benefits of raw foods have been propounded for years by such well known people as Dr Norman Walker, Ann Wigmore and Dr Howell. These people have all lived long and healthy lives and are living examples of how raw foods are the best diet that we can possibly eat.
Snacking on fresh fruit keeps our weight at the premium and our health at the optimum. It is the best inheritance that we can give to our children and our grandchildren. We are surrounded by an influx of unhealthy influences which are propounded by the media and available on every street corner.
Tidak ada komentar:
Posting Komentar