Hungry and Full, Whatever…
You are what you eat,” dieticians tell you repeatedly. “Okay,” you say to yourself, “I’ll cut down on high cholesterol food, skip the saturated fats and stay clear of sugar. Instead, I will take lots of fruits, vegetables, and lean meat.” That solves the problem, right?
Or maybe you promised not to eat dinner and have a snack instead of chocolate cake, ice-cream, barbecue, just for once – because you feel hungry. And hungry as you feel, you eat almost everything inside the fridge. Then, you’ll swear by the heavens “I will not eat supper tonight!” There goes the cycle.
Whatever the case, a low-fat, low-calorie diet is probably one of the best ways to stay healthy to make you really feel good about your body benefiting from all the right food. But apart from the vitamins, minerals and proteins your body is soaking up, you may be getting more than you want of chemicals and bacteria that could be in the food you eat – without you knowing it. It may surprise you to know that almost all the foods you eat contain pesticides, the long-term effects of which are not well understood.
Probably the most frightening thing about pesticides is that you cannot determine the risk they present – you simply cannot see, taste or smell these chemicals in your food, which means that nobody knows how much pesticides was in your dinner last night or breakfast this morning. There might have been none or there might been content levels considered hazardous to your health.
Another worry is the method of measuring the amount of potential danger of a substance, which is usually tabulated according to the intake of the “average person.” But where eating patterns are concerned, there is no “average.” Eating habits are as diverse as people, so as some of us may consume none, others may eat well above the accepted quota of toxicity-laden foods. That pesticides have boomed as big business for international corporations is no help, either.
Perhaps worst of all is the fact that children face the biggest risk of developing diseases from the ingestion of these chemicals. Having lesser body mass and density and quicker metabolism mean hampered immunity against these chemicals.
The most obvious and extreme alternative to these circumstances would be to eat organic food – that is, food grown without pesticide. The problem is with organic farming, and owing to the absence of drugs which speed up growth and guard crop against pests, yields are not too high and food is highly perishable since it is preservative-free. Hence, the less ample supply and higher cost of organically-grown vegetables and plants.
Still as hungry as before the diet? Or sticking to it like glue? Whatever the case, you’ll still be eating – sooner or later, in larger or smaller quantities – foods that have been touched by chemicals. The key to everything is moderation – and in this inescapable scenario, I guess that covers the pesticides, too.
http://rfvietnamrose09.blogspot.com
http://ishalleatandcook.blogspot.com
/rose flores martinez, December 2, 2009
Old published article, revised
You are what you eat,” dieticians tell you repeatedly. “Okay,” you say to yourself, “I’ll cut down on high cholesterol food, skip the saturated fats and stay clear of sugar. Instead, I will take lots of fruits, vegetables, and lean meat.” That solves the problem, right?
Or maybe you promised not to eat dinner and have a snack instead of chocolate cake, ice-cream, barbecue, just for once – because you feel hungry. And hungry as you feel, you eat almost everything inside the fridge. Then, you’ll swear by the heavens “I will not eat supper tonight!” There goes the cycle.
Whatever the case, a low-fat, low-calorie diet is probably one of the best ways to stay healthy to make you really feel good about your body benefiting from all the right food. But apart from the vitamins, minerals and proteins your body is soaking up, you may be getting more than you want of chemicals and bacteria that could be in the food you eat – without you knowing it. It may surprise you to know that almost all the foods you eat contain pesticides, the long-term effects of which are not well understood.
Probably the most frightening thing about pesticides is that you cannot determine the risk they present – you simply cannot see, taste or smell these chemicals in your food, which means that nobody knows how much pesticides was in your dinner last night or breakfast this morning. There might have been none or there might been content levels considered hazardous to your health.
Another worry is the method of measuring the amount of potential danger of a substance, which is usually tabulated according to the intake of the “average person.” But where eating patterns are concerned, there is no “average.” Eating habits are as diverse as people, so as some of us may consume none, others may eat well above the accepted quota of toxicity-laden foods. That pesticides have boomed as big business for international corporations is no help, either.
Perhaps worst of all is the fact that children face the biggest risk of developing diseases from the ingestion of these chemicals. Having lesser body mass and density and quicker metabolism mean hampered immunity against these chemicals.
The most obvious and extreme alternative to these circumstances would be to eat organic food – that is, food grown without pesticide. The problem is with organic farming, and owing to the absence of drugs which speed up growth and guard crop against pests, yields are not too high and food is highly perishable since it is preservative-free. Hence, the less ample supply and higher cost of organically-grown vegetables and plants.
Still as hungry as before the diet? Or sticking to it like glue? Whatever the case, you’ll still be eating – sooner or later, in larger or smaller quantities – foods that have been touched by chemicals. The key to everything is moderation – and in this inescapable scenario, I guess that covers the pesticides, too.
http://rfvietnamrose09.blogspot.com
http://ishalleatandcook.blogspot.com
/rose flores martinez, December 2, 2009
Old published article, revised
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