As evidenced by this quote from ancient Greece, the belief in the innate powers of food is nothing new. Pharmacopoeias of early Egypt, Babylonia, Greece and China were based on food. The 12th century Jewish musician/philosopher Maimonides recommended chicken soup as a remedy for asthma. Garlic, mustard seed and other herbs and spices collected in herb gardens or collected from the countryside were used medicinally by doctors and medicine women for centuries. And what child hasn’t heard that “an apple a day keeps the doctor away?”



All foods, in their essential, unadulterated form provide nutrients and co-factors that support growth and healing. Food is diminished in value when it is grown on poor soil that has been chemically treated with synthetic herbicides, pesticides and fertilizers. When it is highly processed for extended shelf life, nutrients are lost, preservatives, additives and stabilizers are added. These inorganic compounds are metabolic disrupters of vital nervous, endocrine and immune functions.

“We live in a society that eats so much processed and manufactured food, that I think there’s some genuine confusion about what qualifies as a whole food,” says Tara Gidus, RD, a spokesperson for the American Dietetic Association. Even for the health conscious, the phrase gets tangled up with other terms. Natural foods might be organic, or locally grown, or pesticide-free. But they aren’t necessarily. The definition of healthy whole foods is much simpler.


“When you eat whole foods, you’re getting the food in its natural state,” Gidus says. “You’re getting it intact, with all of the vitamins, minerals, and other nutrients that are in the food.” Basically, it’s the healthy whole food, rather than the bits that remain after refinement and processing. It’s the difference between an apple and an apple flavored energy bar, or a baked potato and a bag of potato chips.

Accordingly, many studies have found that a diet high in natural foods like fruits, vegetables, and whole grains are associated with a reduced risk of ardiovascular disease, many types of cancer, and diabetes. Healthy whole foods are loaded with fiber, vitamins, and minerals. They also contain phytochemicals, the general name for natural compounds in plants. While thousands of individual phytochemicals have been identified, countless more remain unknown. They help in different ways. Some are antioxidants, which protect cells against damage. Examples of antioxidant phytochemicals are flavonoids, carotenoids, and lycopene.

One of the major benefits of eating whole grains is that they slow down the digestive process, thereby allowing better absorption of the nutrients. Their fiber content also regulates blood sugar by slowing down the conversion of starches into glucose. Whole grains make favorable changes in the intestines,
allowing healthful bacteria to keep disease-producing bacteria in check; they have strong anti-oxidant properties to help protect the body against free radicals, as well as phyto-estrogens and phytochemicals that break down carcinogenic substances.

So, is your fridge stocked with fresh fruits, vegetables and lean meats or is it full of fatty, overly salted processed convenience foods and abandoned take-out containers? If we truly are what we eat, what do your eating habits say about you?

One thing is clear, the healthier your diet, the healthier your body. Consumption of a variety of fresh, whole, and raw foods aids digestion (the primary factor in health) and absorption of vital nutrients that your body needs to function at optimal levels. A commitment today to a regimen of healthy foods reduces the risks and development of health problems in the future.

ABOUT THE AUTHOR
Karen Kim is the Editor of the Healing Arts Guide. In addition to her work for the Guide, her articles have appeared in The Wall Street Journal, Spa Finder Magazine, and The Village Voice.