Healthy eating by using principle functional medicine
TIPS OF FUNCTIONAL MEDICINE APPROACH TO HEALTHY EATING
DETERMINE OPTIMAL MACRO-NUTRIENT RATIOS FOR , 30% PROTEIN, 30% FAT, 40% CARBOHDYRATES.
Adjust the ratios according to your needs. Lower carbs for people with diabetes, or blood sugar issues.
RESTRICT THOSE SENSITIVITIES SO TO MINIMISE DIGESTIVE DISCOMFORT AFTER EATING.
Most common food sensitivities are Gluten (wheat, barley, Rye), Pasteurised Milk, Shellfish, Soya, Nuts. If continued bloating, gas occurs. Go to a medical specialist for further support.
FOCUS ON NUTRIENT DENSITY OF YOUR MENUS – INCLUDING HIGH QUALITY PROTEINS, HERBS, SPICES, VEGETABLES, FRUITS (MINIMISE GRAINS/ LEGUMES)
Nutrient dense foods will provide long lasting health benefits and protect people from degenerative and chronic conditions. Sourcing locally will optimise nutrient density, minimise spoilage and support local farmers and provide local economic benefit.
ADD A VARIETY OF FERMENTED FOODS DAILY TO MENU PLANS.
Fermented foods provide a host of benefits to the body to boost health, improving immunity, increasing nutrient uptake, protecting the gut.
USE STEAMING, GRILLING AND BAKING METHODS TO PRESERVE NUTRIENT DENSITY.
Nutrients are lost in the long term boiling of vegetables, fruits. Consider more gentler cooking methods.
ALWAYS ADD GOOD FATS TO THE MEAL, TO SUPPORT MACRO-NUTRIENT BALANCE & BETTER NUTRIENT ABSORPTION
Coconut oil/ Milk, Ghee, Butter for grilling, roasting, frying. Extra-virgin Olive Oil, sesame oil for Salads.
Diets can provide the baseline to an optimal and energetic wellbeing, which starts with good dietary habits, proper meal timings and correct cooking practices. Food is Medicine!