Nutrition: What really counts
Nutrition concerns us all. We eat several times a day for our entire lives. One would think that this makes us all experts in nutrition, yet it is difficult to agree on a common explanation what constitutes healthy nutrition. Many experts recommend completely different measures; new diets are constantly being invented, sometimes contradicting each other. This creates great uncertainty. All we can agree upon is that food is the key for us to stay healthy or move toward sickness. This guide offers reliable answers and leads you through the labyrinth of conflicting nutritional recommendations by focusing solely on the important basics, to enable you to develop an individual and healthy form of nutrition - according to your own preferences, taste and social environment. In this book you will learn, among other things, why acids can make you sick and fat does not automatically make you fat; why the old nutrition pyramid is no longer valid and why cholesterol is also a "stress molecule", which we do not need to immediately fight with medication.
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the importance of nutrition for health and salutogenesis
Basics of nutrition
Eating culture and its influence on the digestive system
ingredients of food and their significance for health and disease
the importance of the acidbase balance for health and illness
Effects of the acidbase balance on the diet
Purchase selection and storage of food
Micronutrients are we getting enough?
Detoxification a necessary evil?
absorbed acid-base balance addition amino acids amount animal approx aspect bacteria basic blood body boiling brain Butter carbon atom cell cereals cheese chemical chewing cholesterol cold-pressed cold-pressed oils cold-pressed vegetable oils components cooking dairy products deficiency dietary fibres digestive performance digestive process digestive system diseases dishes eating culture effect energy production enzymes essential example factor fermentation flavour fructose malabsorption fruit function glucose glycaemic index glycaemic load grilled heat herbs hormones increased individual inflammation ingredients insulin intake intolerance juice lactose lactose intolerance leads linseed oil liver Maria Wörth meal meat or fish metabolised metabolism micronutrients milk minerals modern mayr medicine nutrients nutrition omega-3 fatty acids organic organic food orthomolecular medicine potatoes preparation protein ratio recommendations regulation rhythm saliva salutogenesis saturated simple sugars small intestine so-called stomach Stossier stress substances supply taste temperature therapy tion trace elements unsaturated fatty acids vegetable oils vitamin VIVAmAYr