Food is any edible substance consumed by humans and other animals to gain energy for movement, growth and development. Food may come from either plants or animals and includes essential nutrients like carbohydrates, fats, proteins, vitamins and minerals – it provides energy essential for survival of organisms throughout nature.
Eating a variety of foods helps ensure that you’re receiving all of the nutrients that your body requires. Opting for foods low in saturated and trans fats can lower your risk for heart disease, high cholesterol levels and type 2 diabetes. Aim for a diet including whole grains (quinoa, barley, rye or amaranth are great examples), fruits vegetables and lean proteins for maximum benefits.
Processed Foods Nearly all food is processed to some extent, with different degrees of processing leading to changes in nutritional values. Peeling raw produce may remove phytochemicals and fiber while cooking or drying can destroy certain vitamins and minerals. In addition, processed foods often include sugar, salt or artificial colors/flavors added for flavor enhancement – and many processed products tend to contain large amounts of sodium, added sugars or unhealthy fats that make up its exact composition.
Prehistoric humans relied heavily on foraging for food from nature in their environment, while farming and animal husbandry allowed communities to settle more permanently, drastically altering their food sources and eating habits.
Fruits and vegetables contain various healthful plant chemicals that protect against disease while encouraging growth. To get maximum benefit, consume an array of colors. When possible, opt for organically produced or local foods as these will often offer greater advantages.
Nuts, seeds and legumes (beans, lentils and peas) provide protein without an abundance of saturated fat while being an excellent source of fiber.
Milk and yogurt are great sources of calcium for bone health. In addition, these food items offer significant amounts of vitamin D which assists the body with absorption and use of calcium.
An effective strategy for reducing cancer risk is eating a diet rich in fruits, vegetables, whole grains and lean meats – with soy products, nuts and beans as delicious additions.
Berry, dark green vegetables and tomatoes are three great sources of cancer-fighting antioxidants; try eating these at least three times each week.
