RICH FOOD NUTRIENTS SOURCES
Varying our food in order to obtain vitamins will also give us the minerals we need. Two important minerals which we need in our diet are iron and iodine.
Iron is found in good amounts in the green vegetables (leaves of plants) and in the whole-grain cereals and breads, but not in white bread.
Iodine is found in all plants grown on soil which contains iodine. It may be found in mountainous areas where much of the soil has been washed away. In some places one sees, many people with large necks caused by a lack of iodine in the food. This increase of the thyroid gland, located low down in front of the neck, we call “goiter.”
One of the best methods to get enough iodine in the diet is to use salt which has iodine added to it. This salt is called “iodized” salt and costs very little more than regular table salt.
Protein is the major building material of the body. It is important for everyone but especially in the diet of growing children. Beans, peas, groundnuts, soybeans, lentils, whole-grain cereals and breads, and animal products such as meat, fish, milk, cheese and eggs are rich in protein.
The protein found in animal products is complete protein, but it is expensive, and is more likely to have disease in it than other proteins. Many meats carry germs and are dangerous when not cooked long enough. Milk is also dangerous unless it has been pasteurized or boiled. Animal foods contain waste materials, and – these make an extra burden on the kidneys and other organs of elimination. The combination of beans or peas with cereals or grains or nuts makes a complete protein, without the risk of disease.
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BE MINDFUL OF SOME PROTEIN SOURCES
The diet given to man in the beginning, in the Garden of Eden, did not include animal food. It was not in God’s original plan. Not until after the Flood, when every growing thing on the earth had been destroyed, did man receive permission to eat the flesh of animals.
Flesh was never the best food; but its use is now doubly objectionable, since disease in animals is so rapidly increasing. Tuberculosis, cancer, and other fatal diseases are communicated by eating animal flesh which is diseased.
The tissues of the swine, the hog, the pig, are full of parasites. God said, “It is unclean unto you: ye shall not eat of their flesh, nor touch their dead carcass.” Deuteronomy 14:8.
When the use of flesh food is discontinued, there is often a-sense of weakness, a lack of vigor. It is because meat is stimulating, because it fevers the blood and excites the nerves, that it is so missed.
OTHER RICH SOURCES
Some will find it difficult to stop eating flesh but they will be better for the change. When flesh food is not used, its place should be supplied a variety of grains, nuts, vegetables, and fruits. This is important. Whole-grain cereals such as brown flour and brown rice contain more body-building elements than white flour and polished rice. Whole-wheat bread helps to supply your body’s needs. White bread has very little food value in it.
Fats and carbohydrates are easier to get than protein, and are called “energy foods” because they give us energy to move about and do our work. Carbohydrate is present in almost all foods and obtaining it is not a problem, it is better to get it in combination with protein, vitamins and minerals, than to eat it in refined forms.
Oils, ghee, cream and butter are almost pure fat. We are more likely to have too much fat in the diet than too little. Too much fat causes poor, digestion and high blood pressure and heart disease. Some fat is necessary for the body, and to help food taste good, but usually the less one eats of fatty foods, the better it is for the body.