Eating is one of the things life offers. Food helps celebrate with family, friends, and business associates. It nourishes the body, provides energy and makes the body function flawlessly. A well-functioning body requires adequate amounts of protein, fat, carbohydrates, and vitamins on a daily basis.
It is best to enjoy a healthy and hearty breakfast, light lunch and even lighter dinner (ideally a little cheese, whole grain bread and fruit, may be a few spoonful of yoghurt).
Grains, milk products, and meat provide the 21 proteins the body needs. Fats are essential for a well-functioning body and can be consumed in liquid (olive oil or other oils) or butter.
Vegetables and fruits provide vitamins and sugars.
For a healthy body allocate one to two eggs, or 1/3-cup tofu or tablespoons of peanut butter, and 45 – 90 grams of meat.
Most recommended daily food charts recommend 150 grams of whole grain bread (approximately five slices), or two cups of cooked pasta or rice and at last for servings of vegetables or fruits.
Fresh vegetables taste better, and are nutritionally higher in value than frozen.
Lean meat, skinless poultry, and omega_3 rich fish species (i.e salmon, trout, fresh sardines) are recommended.
Well-marbled meat tastes better but is less healthy than lean.
People generally, eat what they can grow and/or produce, hunt or fish.
Long distance transportation of food is a relatively new development and generally available to wealthy countries.
In poor regions, diets can be and often are unbalanced. Famines occur from time to time and naturally evolved food production cycles have been interrupted by external, well-meaning sources. This is the reason of recent famines in some African countries.
Starch constitutes the largest calorie source and changes from region to region. In central Europe and around the Mediterranean basin, wheat predominates; in northern Europe and Russia potatoes are important, whereas in Latin America corn replaces wheat. In southeastern Asia, rice plays a dominant role.
For centuries, fish was an important protein source and the sea was a cool storage space” for it. The daily catch represented, and in many countries still represents the daily protein.
Industrialized countries developed animal husbandry and technologies to prolong the shelf life of meat (refrigeration and freezing) for convenience.
Beef, popular in countries with a lot of pastureland (Argentina, the
U S A, Australia, Canada, Nez Zealand, and the United Kingdom) is much less so in high-density continental European countries, and also much more expensive, naturally discouraging wide spread consumption.
Recent epidemic proportion of overweight people is the result of inexpensive meat, fat, processed food, huge portions, and lack of exercise that cost national treasuries billions in healthcare.
Nutrition is a science that can be taught, but requires government promotion in education.
Several scientific studies conducted in the 1980’s concluded that the so-called Mediterranean diet based mainly on olive oil, vegetables, fruits, grains and a little protein is best.
Generally, this diet exists due to the availability of all ingredients. It was not designed. People can survive under adverse conditions and seemingly on wrong diets. Inuit consume inordinate amounts of protein and little else, Africans rely on legumes more than any other food, and millions of southeastern Asians subsist on rice and little else. The result of such diets is a shorter life span and more susceptibility to illness.
Human diet must be balanced both in essential nutrients and quantities. Exercise plays an important role in overall health as does excessive amounts of sugar that scientists have now identified as unhealthy.
Consider protein the “condiment” on a plate and to enhance vegetable and starch flavours, rather than eating huge amounts of meat, and little of anything else.