Our health requires a great deal of attention to remain at a high, sustainable level. For most of us, it is simply a matter of maintaining the status quo with the appropriate level of nutrition, balanced with an exercise program that is suited to our age, condition, and physical goals.
Exercise itself is a very complex issue, and it is one that should be addressed with the full involvement of your physician. Diet is complicated as well, but there are a few general things that should be true for everyone trying to eat better.
Almost everyone could stand to make a few adjustments to their diet, and when we start to think about making healthy changes to our diet, one issue that comes to mind almost immediately is taste. We don’t mind to eat better as long as we still get to eat things that taste good and have a pleasing texture.
For some people, though, palatability is a matter of practicality. People with conditions like esophageal paralysis from a stroke or illness can struggle physically with the process of eating enough nutritious food to maintain good health. The simply thick john holahan developed was designed for exactly those people, giving them a way to increase the thickness of food so that weakened or paralyzed throat muscles could more easily swallow it.
Other times, we focus on flavors. That’s the reason there are countless dressings, condiments, spices, and sauces in our culinary lexicon. These add-ons are typically present to give a flavor boost to a base food that is intended as the nutritional instrument.
Think about a salad. In a nutritional context, a typical garden salad is intended to provide fiber. That’s why it’s such a standard accompaniment to your common meat-and-potatoes meals, which otherwise would lack the fiber necessary for good digestion. The salad would be rather bland (and our consumption would be much lower) without the dressing, cheese, bacon, and so forth that we add to it.
We also need to be conscious of food ingredients. People with cardiovascular issues may be directed by a physician to shift into consumption of grass-fed beef as a way to get the iron and quality protein of beef while avoiding the excess fat that is present in grain-finished beef.
Allergens are also a concern. Milk, eggs, peanuts, and shellfish are common food allergens that can cause potentially deadly reactions in even the smallest quantities. Ingredients must be carefully monitored for these when an allergy exists, and we should also monitor for issues such as medication interaction, which can happen with dairy products.
With the growing popularity of smoothies as an effective way to get a large serving of fruits and vegetables, flavorings are very helpful. Tweaking a smoothie with coffee or another favorite taste can go a long way toward getting intake maximized, which is what it’s all about.
Of course, we can’t neglect preparation. It is a common mistake in our culture to take a perfectly healthy item and make it rather problematic simply by the way that we prepare it. The same piece of chicken prepared on a grill is much healthier than one dipped in flour and deep-fried, and that healthy salad can be ruined if we overload it with fatty dressings and toppings.
We most certainly are what we eat. When we can’t eat the things we need or find their flavor unsuitable, we can struggle to have good nutrition. This is especially true when there are special considerations for our diet such as the preparation method and the ingredients.
A common thread throughout this whole issue is the need to understand our particular situations, with the help of a doctor, and to educate ourselves about how best to meet our nutritional requirements.