Diversity:

the key of healthy eating

 Publish date: 10 January 2017

title

Healthy eating is the way we are covering our nutritional needs. Different versions of the accepted scientific nutrition, including the Mediterranean diet, medical diets, vegetarian or omnivore patterns and various options of different communities all have in common a major principle: the adequate supply of nutrients.

 

The human body needs a wide range of nutrients to reach the composition of the body or to be used for optimum performance. The cells contain protein and fat in their structure and the body's main fuel is the glucose from the food carbohydrates. The functioning of biological systems require, in addition, components such as: calcium (skeletal system), iron (blood circulation), amino acids (muscular and immune system), fats (nervous and endocrine system), sodium and potassium (physio-chemical balances), magnesium, iodine and vitamins. Many other metabolic, digestive or protective benefits can be obtained from fibers, probiotics, antioxidants and phytonutrients.

 

Not surprisingly, only a diverse diet can provide all this palette of nutrients. The association of several components enhances the assimilation of others, as soups and salads have demonstrated. Furthermore, numerous metabolic and cardiovascular benefits of fruit and vegetables are constantly being discovered. The "super-food" group returns regularly to the forefront thanks to the inexhaustible reservoir of surprises in nutrition. Therefore, if there is no super-food but instead there are valuable foods that can be included in a healthy diet. This cannot be otherwise than adapted to our complex needs, so inevitably diverse.

 

Author: Dr. Adrian Copcea, specialist nutritionist

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