Health/Nutrition: The Tradition Of Nutrition

In the last column we took a look at cholesterol, good and bad, and developed the concept of nutrition based upon heredity. I would like to explore this idea a little further and focus on climate, seasons of the year and just what constitutes a healthy daily diet.

We can look back through history and find that human beings were resourceful when it came to their standard daily diet. Whether it was a source of fruits, vegetables, broth made from certain roots, wild game, eggs or milk, we know that early cultures for the most part got the vitamins and minerals that their bodies needed for well being. Even today, if we look at some of the remaining indigenous people, say in Australia or the Arctic for example, they know which foods they need more of to live well in their climate. Those people in colder climates tend to genetically require more protein and fats, which digest slowly, to fuel and sustain their body through harsh and cold weather. Those people who live in warmer climates tend to eat more fruit and vegetables, higher in natural sugars and fibers which digest quicker and don’t become a burden on the system in heat and humidity.

What we can do here, in the climate of most of the United States, is to eat seasonally and locally. What this means is that in the coldest season of the year we want to guard against becoming too chilled, and consuming less foods that contribute to creating congestion and mucous in the body (yes, certain foods can cause congestion, especially in the lungs, sinuses and ears). Dairy products (milk, ice cream, cheese and cream sauces) are one of the biggest contributors to congestion, especially unwanted during a season when we are trying to prevent catching colds and flus. Refined white sugar is known also to weaken the immune system and cause mucous build-up in the body. (It always makes sense to use healthy sweeteners, no matter what time of year it is. Choose from honey, barley malt, brown rice syrup, pure maple syrup, birch bark sugar, pure unbleached cane sugar known as Sucanat or stevia.)

During fall and winter, we also want to eat more of the foods that grow normally during that time of the year – such as dark green leafy vegetables like kale, root vegetables such as burdock root which can be great in stir-frys, turnips, parsnips, different kinds of squash, potatoes, along with healthy portions of onion and garlic. We also want to consume more whole grain products, such as brown rice, oats, barley, millet, quinoa and whole grain breads (dark and denser breads) and whole grain pastas. (Some of these grains mentioned may sound unusual to you, but they are actually ancient foods and very nutritious .) White flour is chemically bleached whole wheat flour, which removes all vitamins and minerals so it will be pure white and soft. It has no nutritional value, and actually has to be “enriched,” which means it has to have necessary vitamins put back into it. I have always wondered what the logic is for a society of people to chemically bleach out all the good stuff that Nature puts in whole wheat, for example. It doesn’t make sense, does it?

In the wintertime, we don’t want to eat many tropical fruits because they don’t grow in our climate region during that season. Bananas, papayas, mangoes, for example, have a cooling nature which make them too cold a food to help keep us warm in cold weather. We can also eat more healthy protein foods, such as lean chicken (naturally raised without antibiotics or hormones, available at your local health food store) or fish, and also try some of the “meatless” meat options like vegie-burgers or vegie-hot dogs. Not only are they an excellent source of protein for energy, but they will not add unhealthy amounts of cholesterol to your diet. (Dietary cholesterol can only come from eating animal-source meats, milk products and eggs – anything that comes from an animal.) Eating and drinking more warm and hot beverages during the cold season will help us stay healthier, too. Soups, broth and hot drinks are good for digestion in cold weather – drinking iced drinks and eating ice cream in the winter is very hard on digestion and is the exact opposite of what our system needs to run efficiently. Cold foods and drinks in the winter season will actually put out the necessary internal digestive fire that our body needs to assimilate nutrients more completely.

In the warmer seasons of the year, it is wise to eat lighter fare – more fruits and vegetables, especially raw salads (try to make at least 30 – 50% of your daily diet raw foods) which will give an abundance of vitamins and minerals, plant fibers for digestion and to aid in elimination and regularity. This is the right time of year to eat those cooling tropical fruits that we shouldn’t have in the winter. Meat and protein choices with less fat will digest more easily in warmer weather (eating high fat containing foods and fried foods will contribute to oily skin and acne in many people, especially in the summer).

We also want to choose, as much as possible, to eat organically grown fruits and vegetables, not only in the summer, but all year-round. It is astounding to realize how many different pesticides, fungicides, herbicides and other toxic chemicals are used on growing crops, not to mention wax coatings which can build up in the intestinal tract and are routinely applied to commercially grown foods such as cucumbers and apples. Eating organically grown foods supports your body, supports the ecosystem of the planet by keeping harmful man-made chemicals out of the food chain and out of the soil, and also helps support organic growers who are dedicated to supplying healthful foods to us and to protecting the Earth. I have seen cases through the years where a person suffered from chronic allergies, for example, and when they switched their diet to an organic, locally grown and seasonal fare, their allergy symptoms improved nicely – and without having to rely on any medication, ever again. Our bodies are incredibly resilient – if we feed them the right nutrients, the inherent healing process has a chance to take over on its own.

Water is another important consideration. After all, our bodies are over two-thirds water. Drinking pure, non-chlorinated water is essential to overall health. If we drink tap water, we ingest a plethora of undesirable trace chemicals and even bacteria, not to mention huge amounts of chlorine. If you have a well, have it tested to make sure you aren’t getting heavy metals or bacteria. If you are on city water, invest in a good quality water filtration and purification unit, or at least buy bottled water. With all the pollution in the world, our water supplies are vulnerable to contaminants of all kinds, so make sure you are getting clean water.

This was just a basic overview and introduction to healthy nutrition, some “food for thought” hopefully. There is much more to explore and talk about with regards to a healthy diet. Remember, don’t get overwhelmed with making dietary changes too quickly – move into changes as gradually as you need to. Pick up a few good books or magazines about healthy nutrition to answer any questions that may come up, or ask for guidance in your local health food store. Keep in mind that the less you eat of processed, chemically treated, bleached, canned and sugar-coated foods, the better you will feel. The tradition is there, and we are genetically linked to all the human beings who came before us who ate natural diets – not foods out of boxes or packages, with loads of chemicals added. Have fun exploring new foods and recipes – be adventurous! Reading List: Food & Healing, Annemarie Colbin; The Way of Herbs, Michael Tierra; Aveline Kushi's Introducing Macrobiotic Cooking, Wendy Esko.

©Copyright 2001 by AlternativeApproaches.com

Susie Cooper, a community herbalist and homeopathic educator, has worked in the natural foods business since 1991 and has been teaching workshops on herbal and homeopathic medicine since 1993. In addition to presenting numerous talks, she has also appeared on radio programs pertaining to natural health. With her husband, Paul, she owns and operates Blue Mountain Herbs, a small health food store in Pilot Mountain, North Carolina, where she also teaches workshops in herbal and homeopathic medicine. “Offering a proper base of education for people interested in maintaining health the natural way is of utmost importance to me,” she says. “So many options exist in the world around us, and it’s important to me to offer the best traditional educational support I can to people wanting a healthy alternative for prevention and wellness.”

Important note: The information contained in this column is not meant to diagnose or prescribe for specific ailments, but is intended for educational support only. Please seek the advise of a licensed health practitioner for specific illnesses and emergency situations.