Healthy Eating: Understanding Foods and our Body by My Ebook Publishing House

Author:My Ebook Publishing House [Publishing House, My Ebook]
Language: eng
Format: mobi
Published: 2015-05-08T04:00:00+00:00

The balanced alimentation notion is referred not only to the avoidance of excesses, of overconsumption, but also in the much too long pauses between meals, pauses that create a state of starvation, which determines the mobilization of the fat reserves from the body. These reach into the blood circulation in a high concentration as if a very large quantity of animal fats would have been ingested. Furthermore, the respecting of the meal hours is recommended in order to create and maintain the stimulatory reflexes of the maximal digestive secretions, and the last meal of the day must be 2 hours before bed in order to achieve a proper digestion. A meal before bed, as long as it’s in the shape of a light snack, can also be prepared.

The materialization of the rational alimentation is accomplished by the maintaining of the ideal weight. This must be watched as often as possible by enclosing it in the limits of the established caloric quantum and fighting against the positive energetic result, which is created by over eating and minimum physical effort. The scale is a valuable instrument in watching the framing in the limits of the ideal weight.

Some physiologists prove that the body knows what it needs by the tendency towards one type of food or another. This hypothesis was controlled by various experiences that have proven the contrary. But also by practical, experienced ascertainments, the groundlessness of such hypotheses can be proven; the alcohol requirement, smoking, substance dependence clearly show that such tendencies lead to inadequate conditions for the individual’s health. Conclusively, the man cannot choose the aliments adequate to his metabolic needs only by the sensorial properties (taste, smell). Self-control becomes a major criterion in preventing the habit, the vice and, ultimately, the disease.

Conclusively, the reduced amounts of food, balanced and varied, administered in small and numerous servings throughout the day, the food rich in cellulose and water, with the at least weekly weight-check, constitute the rational alimentation of the healthy man.

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