What Food Does
Growth, repair, detoxification, cell replication, strengthening of bone, muscle, and immune system, pathogen fighting, UV protection, blood sugar control. Need I say more? Well, I'm going to.
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Every time we put something into our bodies it's either healing us or harming us. Imagine if you knew how the food you eat in each and every meal was affecting you. Imagine if you knew what every meal was doing to your cells, your organs, your health and longevity and quality of life. Wouldn't it make you want to always make the best choice? Of course it would. I think once you knew even a fraction of what your food was doing inside of you and for you it would even fascinate you.
I think it's also true that if you knew how overly processed, sugary and nutrient depleted food truly affected every tissue, organ and cell in your body and how it severely comprises the functioning of our bodies you would be equally astonished. Wouldn't that make you want to avoid all that harmful stuff and stick to what’s natural? I’m going to go out on a limb here and say yes.
“Let food be thy medicine, and medicine be thy food”
-Hippocrates
Here’s a plate of delicious food for dinner. Let see what all this “medicine” does...
BROCCOLI - Vitamin C, A, K, E, B vitamins, folate, omega 3s, sulfur, amino acids. Good for skin, teeth, bones, immune system. Detoxifies and helps remove toxins that contribute to gout and arthritis. Combats anemia with copper and iron.
CABBAGE - Good for bone health and blood pressure with calcium, magnesium and potassium (vasodilator for blood flow).
PEAS - Vitamin C, K, good for bone health, digestion, skin, blood clotting, immunity. Contains phytoalexins, an antioxidant that inhibits H. Pylori, the bacteria that causes duodenal and stomach ulcers and cancer. Peas also help strengthen and increase sperm count.
CARROTS – Beta carotene, vitamin K, potassium, vitamin B6, biotin. Good for eye health, weight loss. Has polyacetylene which may protect against certain types of cancers.
TARO ROOT – Manganese, vitamin B6, E, C, magnesium, phosphorus, copper, potassium. Good for blood sugar, good for gut health and has resistant starch that feeds good bacteria.
CAULIFLOWER – Contains vitamins A, C K and other nutrients. Has sulforaphane which has been shown to block carcinogen activity, halt cancer cell growth, induce cancer cell death, and protect healthy cell DNA. Lowers inflammation, improves digestion. Antioxidants it contains support nutrient absorption and detox. Glucosinolates trigger Phase 2 detoxification, the body’s natural way of getting rid of free radicals and other toxins.
PARSNIPS – Vitamin C, E, K, B1, B6, magnesium, zinc, folate. High in disease-fighting antioxidants such as quercetin, kaempferol, and apigenin which can boost immunity and protect against infection and against cancer.
RUTABAGA – Vitamin C, E, protein, calcum, magnesium, ptoassium. Can prevent premature aging by reducing inflammation and fighting damage from UV radiation. Helps in the synthesis of collagen in skin through the action of vitamin C. Good for weight loss and bowel health.
RED BELLPEPPER – One of the most anti-aging and anti-inflammatory foods you can eat. Loaded with antioxidants, carotenoids and vitamin C, helps protect skin from sun damage, environmental toxins and pollution. Good for immune system, eye health and cancer prevention.
WHAT'S IN THE BOWL (sauce):
CUCUMBER – Vitamin C, K. potassium, manganese, magnesium, protein. Extremely hydrating. Hydration is crucial for temperature regulation, physical performance, metabolism, nutrient transportation and removal of waste products.
GARLIC – Potent medicinal properties. Good for immune system, reduce risks of heart disease, reduces blood pressure, can help prevent Alzheimer’s and dementia, boosts athletic performance. May help detoxify heavy metals, improves bone health and may help you live longer.
AVOCADO - More potassium than bananas and low in sugar. Vitamin A, C, K, E, B vitamins, folate, monounsaturated fatty acids. Help lower cholesterol. Avocados are a nutrient multiplier and help you absorb nutrients from your food anywhere between 2.5 – 15x better.
GINGER - Helps with nausea and weight loss due to its ability to increase number of calories burned and reduces inflammation. Helps prevent osteoarthritis, heart disease and reduces blood sugar. Can help with menstrual pain, gastric emptying and may help prevent cancer due to the gingerol it contains. Improves brain function, fights infections and protects against Alzheimer’s.
RADISH -Contains substances beneficial to stomach and liver and is a powerful detoxifier. Can help prevent piles (hemorrhoids). Radishes also diminish the destruction of red blood cells that jaundice causes by increasing the fresh oxygen supply to the blood. Good for diabetes, skin, urinary tract and contains vit. C, B vitamins, zinc, phosphorus. Can protect kidneys and act as a fever reducer and help alleviate headaches and nausea.
LEMON – Vitamin C, hydration. Good for heart health, detoxification, preventing kidney stones, helps with anemia due the vitamin C which increases absorption of iron. Improves digestion, reduces the risk of cancer.
RED WINE VINEGAR – Antioxidants and anthocyanins that may fight bacterial infections and skin damage. The acetic acid it contains may fight skin infections. Acetic acid has been used medicinally for over 6,000 years to treat wounds and chest, ear, and urinary tract infections. Good for the heart and prevents damage from free radicals.
SEA SALT – Contains minerals that are usually stripped from regular table salt such as potassium, iron, magnesium and calcium. The chloride is sea salt helps produce stomach acid as chloride is a component of hydrochloric acid in stomach acid. This acid is necessary to break down food, kill bacteria and absorb nutrients.
“But if we have food and clothing, we will be content with that.”
- 1 Timothy 6:8
“A person can do nothing better than to eat and drink and find satisfaction in their own toil. This too, I see, is from the hand of God,…”
- Ecclesiastes 2:24
Be nourished my friends
Sources:
https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/phytoalexins
https://www.ergo-log.com/polyacetylenes-cancer-inhibitors-in-carrot-celery-parsnip.html
https://lpi.oregonstate.edu/mic/food-beverages/cruciferous-vegetables
https://www.verywellhealth.com/the-scoop-on-anthocyanins-89522
https://www.livestrong.com/article/419261-role-of-hydrochloric-acid-in-the-stomach/
Good article. Easy read. I saved it to reference back to it as I do my shopping. Cabbage is one Veggie I like to eat more off for the calcium, potassium and magnesium content. 🥳 Thank you.