Food ecology and health. Food ecology

concept food ecology may include various aspects. First of all, food ecology means choosing foods that will not harm your body or your child's body. And already at the second stage, you can think about the optimal nutrition strategy.

Nowadays, we eat a lot of food, whose ecology is disturbed, and on the processing of which our body spends too much time, while sometimes not getting the right calories necessary for its development. Judge for yourself, we drink powdered milk, we eat a lot of canned foods, sausages and sausages are made with soy. And who knows what they have more - soy or meat. And the invention of fast food has had about the same impact on the ecology of food as the invention of the nuclear bomb on the ecology of the planet.

One of the main business requirements for fast food products is long-term storage. After all, food needs to be transported from the point of production to the point of sale, and this sometimes means transporting hundreds of kilometers. The need to preserve food for a very long time implies that a certain amount of preservatives must be added to them, which does not make food more environmentally friendly. Do you know how many preservatives affect our body? Allergies, headaches and general fatigue are the least they can cause. A far from environmentally friendly product can cause asthma attacks, the appearance of malignant tumors. Others increase cholesterol levels. Still others weaken the immune system. How can you raise the food ecology to the proper level with such products? The claims of scientists that all these food additives are supposedly absolutely harmless are doubtful for the simple reason that new preservatives appear quickly, and for a qualitative experiment to determine the safety, it is necessary to monitor changes in the body for several years, and maybe even more. generations.

Another invention of mankind that strikes at the ecology of food is flavorings, which are also added to food products. Flavor enhancers make ice cream allegedly even tastier, add aromas to berry jams, as if in a grandmother's village, endow toothpaste with an unnaturally bright taste of fresh strawberries. One of these flavors, monosodium glutamate E-621, affects the sensitivity of the taste buds on the tongue, which means that, at a minimum, it is addictive to this particular taste sensation. And in some cases, it causes neurosis, headaches, increased heart rate. To say that products containing flavors are far from promoting food ecology is an understatement.

Not always tasty, actually useful. What you eat directly determines your well-being, health, life. Start thinking about food ecology today.

Modern medicine should pay great attention to the relationship between the state of human health and the characteristics of his diet. Recently, nutrition has been increasingly viewed not only as a means of saturation and a source of energy, but also as a factor that determines the normal functioning of all body systems, and as a means of preventing various diseases.

The Institute of Nutrition of the Russian Academy of Medical Sciences conducts examinations of various population groups. The results testify to the extremely insufficient consumption of mineral substances by the majority of Russians, primarily essential (irreplaceable), such as iodine, iron, calcium, selenium, and others. Features of human metabolism in the modern period:

§ Significant reduction in energy costs

§ A sharp decrease in the total amount of food consumed

§ Inconsistency of the enzymatic sets of the body with the chemical structures of food

§ Unbalanced nutrition forms "diseases of civilization".

Nutritional disorders:

§ Excess consumption of saturated fats.

§ Significant increase in sugar and salt intake.

§ Reducing the consumption of starch and dietary fiber.

§ An increase in calories (up to 60%) from fats and refined sugars and a decrease in calories (20%) from vegetables, whole grains and fruits.

§ Lack of energy and protein (15-20%) in the diet of low-income residents.

§ Deficiency of polyunsaturated fatty acids, complete proteins, most vitamins, minerals (especially calcium, iron), trace elements (iodine, fluorine, selenium, zinc, etc.), dietary fiber (from 10 to 30% of the recommended daily dose).

Ways to solve the problem of nutritional imbalance

Method 1 - increase the volume of food in order to receive a sufficient amount of nutrients. The consequences are the risk of obesity and the development of cardiovascular and endocrinological diseases.

Method 2 - enrichment of products - to introduce microelements, bioactive substances directly into the composition of food. The negative side is that individual human needs are not taken into account, not all products can be enriched.

Method 3 - the introduction of biologically active additives into the diet, which are natural complexes of minerals, dietary fiber and others, which will allow:

increase the body's resistance to adverse factors,

fill the deficiency of essential nutrients,

purposefully change metabolic processes, bind and remove toxins from the body,

stimulate the immune system,

prevent the development of socially significant diseases,

balance medical nutrition.

The structure of a rational, balanced diet

Nutrition, in order to bring maximum benefit and minimum harm to the human body, should be organized in accordance with a number of principles, the essence of which is formulated in the current concept of rational nutrition:

First, a balance is needed between the energy coming from food and the consumption> wash off in the process of life energy;
- secondly, the body must receive with food a sufficient amount of nutrients in a certain ratio: proteins, fats, carbohydrates, vitamins, microelements and dietary fiber;
- thirdly, the diet must be observed.

The essence of a balanced diet is that opraHi i 3 M receives with food a set of vitamins, minerals, enzymes and trace elements necessary for normal functioning. A balanced human diet should include macronutrients (proteins, carbohydrates, including dietary fiber, fat, mineral salts (macroelements) - sodium, potassium, calcium, phosphorus, magnesium, chlorine, sulfur), water, micronutrients (vitamins, essential of which 9 are considered water-soluble - C, B, B2, B6, folate, pantothenic acid, biotin and 4 fat-soluble - A, E, D, K; trace elements - iron, zinc, iodine, fluorine, selenium, copper, manganese, chromium) . Each of the macronutrients is represented by a wide variety of organic compounds that perform both general and specific metabolic functions in the human body.

Let us dwell on the important ones that are part of the dietary supplement of the Litovit type (mineral and vegetable components).

Minerals. Minerals in the human body play a huge role in all metabolic processes of the body. The tissues of highly organized animals and humans contain 35 minerals and more than 80 chemical elements. The role of minerals in the human body is great: they participate in all types of metabolism, the degree of dispersion, hydration and solubility of proteins depend on their concentration. They are also involved in maintaining osmotic pressure, are components of the body's buffer systems, are part of tissues, cell membranes, performing a regulatory function, and have catalytic activity.

Norms of physiological needs for macro- and microelements for an adult person (per day) (determined by the Institute of Nutrition of the Russian Academy of Medical Sciences)

Macronutrients are mineral substances, the content of which in the body is quite significant - from 0.01% and above. These include sodium, potassium, phosphorus, calcium, sulfur, chlorine, carbon, nitrogen, oxygen, hydrogen, magnesium.

Let's consider some of them.

Calcium. Refers to alkaline earth metals, has a high biological activity. The human body contains 1-2 kg of calcium, of which 98-99% is in the composition of bone and cartilage tissue, the rest is distributed in soft tissues and extracellular fluid. Calcium is the main structural element of bone tissue, affects the permeability of cell membranes, participates in the work of many enzyme systems, in the transmission of nerve impulses, performs muscle contraction, and plays a role in all stages of blood coagulation.

Phosphorus. In large quantities, together with calcium, it is part of the bone and dental tissues in the form of hydroxyapat. A significantly smaller amount is included in the composition of soft tissues, where it is represented by various organic compounds (CoA, NAD, NADP, pyrpdrxalphosphate, cocarboxylase). It is part of adenosine triphosphoric acid and, thus, is central to metabolic processes and energy metabolism.

Magnesium. The second most important cation after potassium. In total, the human body contains about 20 grams of magnesium. Of these, 50% is found in the bones, 1% in the extracellular fluid, the rest is in the soft tissues, mainly in the muscles. Magnesium activates many enzymes, regulates the reactions of phosphorus metabolism, glycolysis, metabolism of proteins, lipids, nucleic acids. This macronutrient is necessary for the normal functioning of the nervous and muscle tissues.

Trace elements are minerals that are present in the human body in much smaller quantities, but play a very important role. They perform a structural function, are part of hard and soft tissues, but their main role is to ensure all the physiological functions of the body. Trace elements are involved in all metabolic processes, tissue respiration, growth and reproduction of the body, neutralization of toxic substances, stimulate the functions of the hematopoietic organs, nervous and cardiovascular systems, mobilize the protective functions of the body, participate in adaptation processes.

Iron. On average, the body contains 3 * 5 grams of iron. It takes part in the transport and deposition of oxygen (80% - in the composition of hemoglobin, 5-10% in the composition of myoglobin), 1% is found in respiratory enzymes that transport electrons (cytochrome). Participates in the formation of active centers of redox enzymes (oxidases, hydrolases).

Zinc. The body contains 1.5-2 g of zinc. It is found predominantly in muscles, erythrocytes, plasma, prostate gland, spermatozoa. Zinc is necessary for the normal functioning of the prostate and reproductive organs. This element is an integral component of insulin and many vital enzymes, including superoxide dismutase. It is part of the metal enzymes involved in various metabolic processes, including the synthesis and breakdown of carbohydrates and fats, is involved in the synthesis of proteins and nucleic acids, and is necessary for stabilizing the structure of DNA, RNA, and ribosomes. Thus, zinc affects the functioning of the genetic apparatus, cell growth and division, keratogenesis, osteogenesis, reproductive function, and is involved in the immune response. The optimal daily zinc intake is 100 mg.

Manganese. The body contains 10-20 mg of manganese. The highest concentrations are in the bones, liver and kidneys. The biological role of this trace element is associated with the processes of osteogenesis, the metabolism of proteins, carbohydrates, and mineral salts. It is an activator of redox processes. Manganese is necessary for the normal functioning of hematopoietic organs, takes part in carbohydrate metabolism, is involved in lipid metabolism and cholesterol synthesis.

Selenium. Selenium is a metalloid found in nature in the form of organic and inorganic compounds. The main function of selenium is to slow down the processes of lipid oxidation. It is a vital antioxidant, especially when combined with vitamin E. It protects the immune system by preventing the formation of free radicals. Selenium is a cofactor in a number of redox enzymes, is involved in a number of anabolic processes and has an antiblastic effect, directly damaging tumor cells. Selenium is an integral component of the active site of glutathione peroxidase, which catalyzes the reduction of hydrogen peroxide or fatty acid peroxides with glutathione. The optimal daily intake of selenium is 50-200 micrograms.

Silicon. In the body, the largest amount of this element is found in the lymph nodes, connective tissue of the aorta, trachea, tendons, bones, skin and epidermal formations. With age, the silicon content in the connective tissue decreases, which has a certain relation to the development of atherosclerosis. Silicon as a component is part of glycosaminoglycans and their protein complexes, which form the backbone of the connective tissue and give it strength and elasticity. It is necessary for the construction of epithelial cells, and also participates in the processes of ossification together with magnesium and fluorine.

Dietary fiber is a complex of substances consisting of cellulose, hemicellulose, pectin, lignin and related protein substances that form the cell walls of a plant. Dietary fibers are classified by chemical structure, by raw materials, by methods of isolation from raw materials, by water solubility, by the degree of microbial fermentation, and by the main biomedical effects. They are natural food components, not only have a pronounced effect on the metabolism of carbohydrates, fats, bile acids, minerals, but also, being a nutrient substrate for the natural intestinal flora, lead to an increase in the bioavailability of a number of essential vitamins and amino acids. The complex chemical structure and fibrous-capillary structure of dietary fibers allows us to consider them as a natural enterosorbent that adsorbs on its surface many xenobiotics, toxic metabolic products, carcinogens, radionuclides, salts of heavy metals.

Thus, if 600 essential macro- and micronutrients regularly enter our body, we are healthy, active, and able to withstand various adverse factors. With a deficiency of at least some of them, pathological changes occur at the cellular, molecular and tissue levels.

The regulator of biochemical processes is food. Due to violations of the quality of food, metabolism is disturbed. Functional disorders lead to morphological disorders, and the latter, having been fixed in generations, pass into genetic, hereditary ones.

Many edible plants synthesize and permanently contain small amounts of toxic chemicals to protect against insects and animals. So, such a flavonoid as kersetin contained in onions is a rather strong mutagen. The body's detoxification system is able to neutralize not only natural, but also artificial chemicals that come with food, if they come in small doses. Even Paracelsus said: "Everything is poison, and nothing is devoid of poisonousness, only one dose makes the poison invisible." Doses will be small if the diet is varied. When using the same products, the administered dose of the same substances will increase, accumulate.

On the ecological cleanliness of modern products. Chemicals can get into food products as a result of processing agricultural fields with mineral fertilizers, pesticides, during transportation, when using chemical additives to improve the appearance, marketable and other properties of products. There are known cases of food contamination with metal compounds (lead, arsenic, mercury, cadmium, tin), as well as oil products, pesticides, nitro compounds. For example, studies have shown that in the roach, which was caught in the Setun River near Moscow, the lead content is three times higher than the maximum allowable concentrations, and in the Yauza perch, the content of oil products is even 250 times higher. And this applies not only to river fish, but also to sea fish: in Azov, sturgeon excessively accumulate lead, flounder - copper, gobies - chromium, herring - cadmium, and tiny sprat - mercury.

The dairy industry of our country is not in the best position either. The audit showed that milk processing enterprises in Moscow receive dairy products in which the content of antibiotics, toxic elements (lead, zinc, arsenic) exceeds the permissible levels by 2-3 times. These neotoxins are preserved in the finished product.

It is known that many different substances are added to poultry and cattle feed so that the animals are healthy and grow faster. Small amounts of additives can remain in the meat and thus enter the human body. The consequences are varied. For example, the hormonal drug diethylstilbestrol has been used as a growth promoter in cattle. However, this drug has caused cancer in children born to women who took it during pregnancy. There is also evidence that it increased the risk of developing cancer in women themselves.

Another concern regarding medications in feed is that antibiotics given systematically can lead to the development of resistant strains of bacteria in animals. Animals growing in cramped feedlot conditions respond to antibiotics with large gains. It has now been proven that such resistant bacteria can cause disease in humans. There was a case in England where injections of large doses of antibiotics into dairy calves led to epidemics of antibiotic-resistant salmonellosis in humans.

It is known that the main part of nitrates and nitrites enters the human body with water and food (with plant foods, especially when growing vegetables in conditions of an increased amount of nitrogen-containing fertilizers). In plants, nitrates are reduced to nitrites by the enzyme nitrate reductase. This process is especially fast during long-term storage of vegetables at room temperature. The process of converting nitrates to nitrites in foodstuffs is sharply accelerated when contaminated with microorganisms. Boiling food in a large volume of water reduces the content of nitrates and nitrites by 20-90%. On the other hand, cooking in aluminum cookware tends to reduce nitrate to nitrite.

The toxic effect of nitrates and nitrites is associated with their ability to form methemoglobin, as a result of which the reversible binding of oxygen to hemoglobin is disrupted and hypoxia develops (lack of oxygen in the tissues). The greatest pathological changes are observed in the heart and lungs, the liver and brain tissue are also affected. High doses of nitrates and nitrites cause intrauterine fetal death and lag in the development of offspring in experimental animals. It is believed that sodium nitrite causes the breakdown of vitamin A in the digestive tract.

From nitrites, nitrosamines can be formed - carcinogenic compounds that contribute to the development of cancer. Nitrosamines are mainly formed during smoking, salting, pickling, canning with the use of nitrites, as well as during contact drying of products. Most often they are found in smoked fish and sausages. Of the dairy products, the most dangerous are cheeses that have passed the fermentation phase. From vegetable - salted pickled products, and from drinks - beer. When taking high doses of nitrates with drinking water and food, nausea, shortness of breath, blue skin, diarrhea appear after 4-6 hours. All this is accompanied by weakness, dizziness, loss of consciousness.

Least of all nitrates accumulate tomatoes, onions, grapes and eggplants; most of all - carrots, watermelons, beets, cabbage.

Do not use aluminum cookware for cooking;

During heat treatment, part of the nitrates is destroyed, part goes into a decoction, so it should not be used as food;

Start cooking beef in cold water, so more toxins will pass into the broth; after a five-minute boil, without regret, pour out the first broth, cook soups only on the second broth;

Peeled vegetables must be soaked in advance (at least an hour) in slightly salted boiled water to remove excess nitrates.

Nutritional supplements. There is another important source of "contamination" of food products - the addition to them (for the purpose of preservation, to improve taste, color, etc.) of many synthetic chemical compounds, the negative impact of many of which on the body has not yet been fully studied. In particular, in the US, 1,000 food additives are allowed only in drinks like Coca-Cola.

Often we see beautiful ripe fruits on the shelves of our stores. If you look closely, a spotted gray coating is noticeable. These fruits are saturated with highly concentrated preservatives that kill not only putrefactive bacteria, but also the cells of the human body, the intestinal bactericidal environment. The consequence is the loss of immunological protection, ulcerative and tumor processes. In addition to preservatives, apples, strawberries, grapes, and many other fruits are covered with an emulsion film for long-term storage. Not only fruits, but also pink sausages, sausages, salami, fish soufflés, shiny dried apricots and raisins in wrappers, vegetable oils that do not burn from long-term storage are stuffed with preservatives.

When buying imported products, first of all, carefully study the symbols printed on the packaging. The letter E and a three-digit number indicate that the product was produced using food additives, many of which are hazardous to health. The manufacturer honestly warns the consumer: "You are free to decide whether to buy this product, which is cheaper, or prefer it to be impeccable, but more expensive."

Brown-fried meat, heavily toasted bread also contain mutagenic and carcinogenic substances. If there is a large amount of highly fried foods in food, a person consumes a daily amount of carcinogenic active substances equal to the daily intake of a smoker who smokes 2 packs of cigarettes per day.

One of the paradoxes of civilization is refining. “Our civilization methodically destroys natural foods to make them more attractive, although this is done to the detriment of health” (M. Goren). White flour of the highest grades, from which the bran is completely removed, is devoid of ballast substances, salts, vitamins, and the amount of proteins is sharply reduced in it. Polished peeled rice does not contain dietary fiber and vitamin B1. Refined foods are called "empty calories".

Do not eat moldy foods! Remember that mold releases toxins (aflatoxin, ochratoxins, etc.), which pass into the thickness of the product; aflatoxins pass into processed vegetables and fruits. Do not use moldy products to make juices, wine, marmalade, etc. Peanuts, lentils, nuts, apricot kernels can contain aflatoxins without visible mold and musty smell;

Do not eat fruits and vegetables that are grown near highways or factories;

With prolonged storage of alcohol tinctures on stone fruit, a strong poison, hydrocyanic acid, passes into the solution;

When potatoes are stored in the light, as well as when they germinate, solanine is formed. It gives the potato its green color. Solanine poisoning is not fatal, but it is still best to avoid it. Green potatoes should be thoroughly cleaned, removing the "eyes";

Do not use newspaper paper to wrap food: it contains high levels of lead and

When using a cast-iron skillet, iron is less absorbed by food;

The degree of extraction of copper and lead products depends on the degree of wear of the dishes. After a long service life, the effectiveness of the protective tin layer covering copper decreases;

Zinc, which contains some cadmium, is easily dissolved by dilute acids, and utensils should not be used to store foods containing acid;

After opening a tin can and storage at room temperature, the amount of tin that passes from tinned tin into food increases; the transition of tin into food from cans increases in the presence of nitrates, and the toxicity of tin in the presence of nitrates increases.

Professor B. Rubenchik in the book "Nutrition, Carcinogens and Cancer" writes: "Among artificial additives that prevent spoilage or improve the quality and safety of products, carcinogenic activity was found in some dyes, aromatic and flavoring substances, antibiotics. Carcinogens can be formed in food during smoking, roasting, drying. Therefore, the elimination of carcinogens from human food is one of the most important ways to prevent cancer...”.

Food quality disorders and their impact on human health

Contaminants or toxic substances present in the food of a modern person who is under a threatening environmental influence can cause severe food intoxication and worsen the quality of life. This problem becomes more acute with the appearance on the food market of more and more imported food products, but above all with the deteriorating environmental situation. Ecologically clean food is what every person and society as a whole dreams of.

Unfortunately, food can often be a carrier of xenobiotics, or foreign substances that enter the body with food and have a high degree of toxicity, such as radionuclides, pesticides, nitrates and nitrites, mycotoxins - chemicals produced by some molds (fungi), biological pollutants .

Remark 1

The main part of nitrates and nitrites enters the human body with water and food.

Poor-quality food, an improperly balanced diet of a person, with a deficiency or excess of substances necessary for the life of the body, can act as risk factors and cause a number of diseases, both acute and chronic. It is especially dangerous that violations from functional ones pass into morphological ones, and then, over time, into genetic ones that affect future generations.

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Poor quality food, malnutrition, overeating are factors in the development of such diseases as cardiovascular, oncological, diabetes, diseases of the gastrointestinal tract, liver, kidneys and many others.

Contaminants (“foreign”) substances may appear in food accidentally in the form of contaminants - food contaminants, or specifically as food additives during canning, to improve taste, color, etc., while the negative impact of some synthetic chemical compounds on the body still under study, and on others there is no consensus.

Classification of food-contaminating compounds according to different dependencies

Food contaminants (often chemical contaminants) can enter food in a variety of ways, such as contamination from raw materials, food containers and packaging materials, or as a result of food production or processing.

There is a high probability of contamination from the environment through air, water and soil: these are radioactive and toxic wastes from industry, transport and households.

A significant group of pollutants are the remains of agricultural pesticides (fertilizers). These are pesticides and herbicides that penetrate into products after plant protection and pest control, or fertilizers that enter plants from the soil.

It should also be noted pollution, which is directly related to the need to treat animals. Antibiotics and psychopharmacological drugs used in animal husbandry can adversely affect humans.

Depending on the chemical nature of the compounds, food contaminants can be classified into nine groups:

1. Radionuclides.
2. Heavy metals and other chemical elements. These include fluorine, arsenic, aluminum, chromium, cadmium, nickel, tin, copper, lead, zinc, antimony and mercury.
3. Mycotoxins.
4. Pesticides and herbicides.
5. Nitrates and nitrites.
6. Detergents (detergents) that will be contained in food products with poor rinsing of equipment in the dairy and canning industries, as well as when using detergents in everyday life.
7. Antibiotics, antimicrobials and sedatives.
8. Antioxidants and preservatives used to extend the shelf life of foods.
9. Compounds that are formed during long-term storage or high-temperature processing of food products.

Substances contaminating foodstuffs are also classified according to the nature of the effect on the human body, toxicity and degree of danger. By the nature of the action, these are either substances of general action (irritant, allergic, carcinogenic), or substances that have an effect on individual systems and organs of a person (nervous, hematopoietic systems, liver, stomach, intestines, etc.).

ABC of eco-friendly nutrition Lyubava Zhivaya

What is sustainable food?

I came up with the term “eco-food” many years ago when I was writing my thesis. I was advised to call food organic, because there is such a word, but I liked "ecological". This word somehow resonates with what I internally mean by it.

"Ecos" in translation means "house". "Logos" - "science". Ecology is the science of the House. Home is our planet, the earth on which we live, and which feeds and waters us. “Sustainable food” means what is logical for the Home, for its inhabitants, and, therefore, for our planet Earth and for all its inhabitants. And it is eco-friendly because it is natural, natural, specific, natural. It's so logical! Everything is so simple!

So what is sustainable nutrition and why is it so important right now?

On the other hand, we ourselves are particles of nature, and its state cannot but affect our health. And according to statistics, despite all the improving funding for the health care system, health, life expectancy and birth rates are relentlessly declining. And this is understandable - we eat stuffed with chemicals, food that is empty in nutritional value.

The most relevant, but not yet scientifically resolved issue of healthy nutrition: how provide humanity with everything necessary for health and active longevity and at the same time not exhaust the possibilities of nature.

In my understanding, there is only one way out - eco-friendly nutrition: natural, natural, alive! Ecological nutrition is the achievement of harmony between human nutritional needs and the ability of nature to satisfy them. Those products that require minimal resources for their production are also the best for human nutrition. This fact confirms the harmony of the relationship between nature and man: it provides everything necessary for life without detriment to its own condition.

We eat from day to day. By controlling your body, you can achieve a significant reduction in the consumed food resources due to more conscious choice products with maximum nutritional and adequate energy value and rejection of unhealthy, empty food. Apply gentle cooking methods so as not to lose its nutritional value. Consume food consciously, in adequate quantities. Reducing the amount of food resources consumed and improving their quality have a positive effect on human health, allow you to save the internal resources of the body, increase the time of full, trouble-free operation of the internal organs responsible for digestion and waste removal (liver, kidneys, intestines, etc.), duration active life.

On the other hand, there are still no immutable and uniform dietary recommendations for everyone in the world. One thing is clear - the food must be healthy. The principles of healthy eating vary depending on the theories and concepts, of which there are a significant number. But everyone agrees on one thing: plant foods are the most beneficial for humans. Therefore, any nutrition concepts that inspire the consumption of mainly plant foods are environmentally friendly - vegetarianism, veganism, raw foodism.

Eco-friendly nutrition also includes such an important component as eco-products - products grown with a careful approach to nature, ideally without the use of chemicals and GM technologies. Therefore, if a person does not choose a plant-based diet, adopting meat-eating for himself, then he can, nevertheless, make it more environmentally friendly by reducing the amount of meat food, preferring safe meat or resorting to a separate diet.

Eco-friendly nutrition takes into account such a facet as eco-cooking. The ideal human diet is a vegan (plant-based) raw food diet. With this type of nutrition, a person receives food in its original form, bestowed by nature itself. But many generations of our ancestors ate cooked food, which is firmly imprinted in our DNA. Switching to a raw food diet is not so easy, because for this you need to develop and gain a foothold in the necessary symbiotic microflora. Therefore, the path of sustainable eating is the path of reducing cooked food and increasing the proportion of raw.

Ecological nutrition, first of all, means reasonable consumption. After all, of course, you can stretch your stomach and eat a lot of dishes, as in the work "Three Fat Men", but why? This will lead to an increased consumption of natural resources, use up a lot of the body's own enzyme and energy reserves, overstrain the excretory organs and systems, and push the body to chronic diseases. Why is this necessary if, with conscious nutrition, we need so little food in order to live in health and harmony with nature?

Thus, the EcoNutrition formula looks like this:

EcoNutrition = EcoConsciousness + EcoProducts + EcoCooking

This is a complex concept, and each component is important. No matter how wonderful an eco-product is, but without knowledge of eco-cooking, you can deprive it of all its useful properties by improper preparation. And without eco-consciousness, it will be difficult for you to choose such products or grow them. Because if you do not want to produce eco-friendly products yourself and be a farmer, even if partially, in the country, then in the modern world, with a lack of quality food, you turn into a hunter and are forced to get these products for yourself and your family.

It is clear that if we and our parents did not eat sensibly, then this is the result of the conditions that we created, moving away from nature. But she always tells us how to eat optimally. Therefore, how each of us eats is his personal choice. It is important that with any type of diet, we can improve it by focusing on more healthy foods, using more gentle ways of preparing food, and eating it consciously.

This text is an introductory piece.

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