Thank you for reading this article but if you
have not read the principle #1 of it, go back and start from there to enable
you understand the discussion. You can read it here.
Alright back to today’s business. This isn’t
complicated -- we are talking whole fruits and whole vegetables here. Don’t
worry about the glycemic index, glycemic load or any of those buzzwords as they
just will overcomplicate things – just use common sense!
Strawberries, blueberries, apples, oranges,
kiwis, raspberries, bananas are all fantastic, but eat them whole, not as
juices. On the vegetable side, green peppers, red pepper, kale, spinach,
mushrooms, chickpeas, tomatoes, swiss chard, green beans, broccoli, etc. are
all delicious and nutritious.
Try to eat a variety of colors as each of the
different pigments signify different types of phytochemicals that are contained
therein and it’s nice to have a good mixture of those working for you, getting
rid of any toxins that may have invaded your body and keeping your biological
processes running smoothly.
Aside from being loaded with essential vitamins
and minerals, both fruits and vegetables are chock full of beneficial plant
chemicals called phytochemicals. They include such things as carotenoids,
flavonoids, lignans, indoles, saponins, oranosulfer compounds, polyphenols and
monoterpenes.
On a biological level, while these phytonutrients
are not essential to normal functioning of our body, they play an incredibly
active role in helping us stay healthy, happy, fit and trim. They help our
cells communicate with each other, prevent mutations, are anti-inflammatory,
serves as anti-oxidants and generally help us undo the damage we do to ...
