It’s been almost a month since I ate any animal. Almost a month without alcohol. As I come into a cleaner way of eating, the first thing I need to do is understand what foods to eat and why. Lot’s of new info is at our finger tips, but I really haven’t seen anyone ‘nail it’, with explaining why I should eat onions, for example and how much will satisfy that ‘flavanoids’ fill up. Or even why I need flavanoids.
So, I am writing my 4th Food & Nutrition Book.
Today I am going to talk about Phyto Foods and see if I can explain it in a way that makes sense and is easily understood. I base this knowledge on a book written years ago by Susan Berg and Editors of Prevention Magazine call Food Smart: Savory Strategies to Defy Disease.
I find with most of the books I read, first it’s important to know what you are looking for. If I am looking for specific information on what foods heal, than that’s what I target in this book. Then I do a ton of research and get comparing and contrasting opinion, give them to you here and then let you make your own decision about what makes sense for you.
Good?
YES CHEF!
Alrighty then. Let’s talk about plants. Plants have chemicals naturally to fight off bugs, bacteria, viruses etc. Those are called Phytochemicals. Amazingly enough, when we eat plants with these phytochemicals, they actually can neutralize toxic chemicals and flush them out of your system, according to Susan Berg. We all know about free radicals that can do damage to your insides. Many of these Phytochemicals function as antioxidants. These foods that I am talking about can lower your cholesterol, surpass tumor growth, and can prevent heart disease and certain cancers. I’m paraphrasing, but that’s basically what the book says.
Now, I am going to list for you the Phytochemicals and the foods that can bring them into your menu. And just think: the next time you have to explain why you used a certain vegetable at a meal, you can justify it with the info below. And I promise to go into definitions of what each of these Phytochemicals are, in the book! But the one thing you can count on is each of these helps to keep you healthy!
Happy Healthy Eating,
Allylic Sulfides Onion, Garlic
Carotenoids Carrots, Broccoli, Cantaloupe, Greens, Tomatoes
Indoles and Isothiocyanates Broccoli, Cauliflower, Cabbage, Mustard Greens
Isoflavones Soybeans, Chickpeas, Lentils, Kidney Beans
Lignans Flaxseed
Monoterpenes Citrus Fruits, Cherries
Phenolic Compounds Almost all Fruits, Vegetables, Cereal Grains, Green & Black Teas
Saponins Soybeans, Chickpeas, Spinach, Tomatoes, Potatoes, Nuts, Oats