Week 5 assignment
Introduction: The importance of the contents of the food we eat is underestimated in considering health.
The food we consume can be looked at in two different ways: whole foods (real food) and Processed or factory foods (fake food). Whole foods are food that have been minimally processed or modified and come to us in its original form. They contain macronutrients such as carbohydrates, fats and proteins as well as micronutrients like vitamins and minerals. Whole foods can also be defined as natural, raw and full of nutrients. They typically do not contain added ingredients such as, sugar, salt or fat. Because of the lack of basic processing, many whole foods have a very short shelf life and are not easily sold outside of farmers’ markets. Examples of whole foods include unpolished grains; fruits and vegetables; unprocessed meat, poultry, and fish and non-homogenized milk. There are several ways to meet the body’s needs with respect to whole foods. One way is to consume a variety of fresh raw fruits and vegetables every day. Diets rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts and seeds, contain high concentrations of antioxidants, fibers and numerous other phytochemicals that may be protective against chronic diseases. Processed foods on the other hand are laden with preservatives, artificial ingredients, herbicide, pesticides and lacks nutritional value. Processed food are real food that has been broken down in laboratories and factories using heat and chemical solvents, it is then made to taste good and have appealing mouth feel along with long shelf life. The sad reality is that instead of choosing to eat whole food we choose to eat these products that are called” food “so we eat and get fat and sick.
We are stricken with autoimmune diseases at an alarming rate, condition such as, lupus, type-2 diabetes, Graves disease, rheumatoid arthritis...