Is there healthy nutrition for all, and harmful nutrition for everyone? Or are things relative and personal and relate to each of us separately?
In recent years, it has become a real epidemic. Every day, research appears, and specialists warn against eating this or that kind of food.
But how do they do that? The subject is very easy to check the amount of calories, fats, proteins, hypoglycemic index, antioxidants, gluten, vitamins, minerals and other data they enter into a complex equation. The end to food: Is it healthy or unhealthy food!
This way we know that sweet potatoes healthy, cabbage is very healthy, good pepper, white bread is not very healthy, vegetable fat is very dangerous. Sometimes, we tend to believe that the more unusual and scarce food (goat’s milk, bread made from whole oatmeal, Brazilian nuts, wheat juice, flax-seed) is healthier, while the foods that have been available to us for a long time (bread, white rice , Meat, chicken, sugar and salt) are harmful to our health.
In this article, we will try to answer some troubling questions: Are there foods that we should avoid consuming? Are there foods that we would prefer to consume? In short, which diet should we choose?
First, we must understand that people are different from one another. While some of us consider that eating a tablespoon of hot peppers in the morning is a fun, some consider it an unbearable pain, and a sufficient cause of infection gastric ulcer. Some of us are familiar with dairy products and enjoy them while others have diarrhea and abdominal pain. Therefore, all the statements that come in the form of: “Research has shown that sweet potatoes are healthy” or “unhealthy soy,” is considered superficial, and this is a big drawback.
Also, when you go to specialists, we often get some frustration. If you decide to consult a health care professional and before you know what your problem is, you will probably be advised to: “Reduce the consumption of white flour, sugar, salt and beef, more fruits, vegetables and whole rice.” It seems that this diet was beneficial for one or two people in the distant past, so nutritionists decided, from the day, that it may be suitable for everyone !!!
Some of the recommendations are supported by research results, but most of these are “retrospective” research, because none of us would accept a different diet adoption over the next many years just to know After all these years if this system is useful or harmful. In addition, while research has been successful in proving that a particular food increases blood pressure in 70% of the population (a random and doubtful factor, as the study did not take into account all the symptoms in individuals but only one), there is nothing to confirm that this Food will also hurt the remaining 30%. This food may not cause any harm to these 30%, but it can be very useful to them, and if they stop consumption, their condition can get worse.
If we give a group of people of Western origin, eating hot foods, they will have problems in digestion. Is it correct, in this case, to conclude that everyone who is accustomed to eating hot food stop it? Even if that food does not cause them any problems?
Additional question: Where should I conduct such an experiment? Their results would be different if we were in a Scandinavian state, than we would have had in India.
In the light of all that has been said, it is not surprising that the results of research change all the time, a research that contradicts the other, as these piles of information stacked are not systematic, and have no comprehensive understanding of the human body, needs and health.
In addition, “healthy” nutrition does not only make us healthier, it can cause us harm. How? First because they restrict a person to a limited number of healthy foods he can eat. While healthy people generally do not adhere to specific types of food they eat. Is there bread? He eats bread. Are there chickens? Eat chicken. There are fish? Eat as a drink. A good person’s health is what allows him to eat a wide variety of foods, he is able to get used to any type of food quickly, and he can identify the food he needs. The food-restricted person is the patient.