body talk: eating lightly

eating lightly

Before studying Natural Nutrition I hadn’t really thought about the fact that meat and meat products come from dead animals. Or that the ingredients in pastry, bread, cakes and biscuits, which I thought of as ‘treats’, are all made from products that have not seen any sunshine for a very long time. 

But doing a Diploma in Natural Nutrition taught me that the sun, and the sun-attuned electrons in the food we eat, bring us to a higher level of energy, and to a higher level of development as human beings. We need to bring light into our food because that will bring light into our body.

Inside our body there are around 200 trillion individual cells, all communicating by tiny pulses of light. If our cells are denied this precious life energy we become cold, sluggish and acidic, a breeding ground for disease.

So my view of food changed completely, from being a necessary fuel for the body to becoming one of the main ways of introducing light into our cells. We were taught that food which has very recently been alive in the fresh air and sunlight can be called light-giving food, which automatically nourishes us with ‘earth energy’. People thrive on a diet of fresh food.

As the main cook at home I delighted in this new found knowledge. Fresh fruit and vegetables became a big part of our daily diet, meaning that my shopping habits changed as well.

veggy basics

All the nutrients you need can be easily obtained from a well-balanced vegetarian diet. In fact, research shows that a vegetarian diet is far healthier than that of a typical meat-eater.

As a general rule, as long as you eat a variety of foods including grains, fruit, vegetables, beans, pulses, nuts or seeds, a small amount of fat, with or without the dairy products, your diet should be healthy and you will be getting all the nutrients you need.

useful to know

Nutrients are usually divided into five classes: Proteins, Carbohydrates, Fats (including oil), Vitamins and Minerals.

And every one of these essential food ingredients may be obtained from non-animal sources.

it’s a fact!

Medical research has shown that on average, a lifelong vegetarian visits the hospital 22 per cent less often than an average meat-eater

A study conducted over 13 years by Oxford University concluded that vegetarians were 40 per cent less likely to suffer from certain cancers. Vegetarians are also 50 per cent less likely to suffer from gall stones and less likely to suffer from diet-related diabetes.

next: we can eat rainbows