Today it is common to hear the expression “healthy eating”. Yes, because you sell junk and eat it in abundance so many people try to eat healthy.
But I wonder: what will healthy eating mean?
If I tried to do a survey, I’m sure most voters would say that healthy eating means:
-eating in a simple way, i.e. with few ingredients, preferably by preparing the food yourself;
-eat a lot of fruit and vegetables.
And in fact often on Facebook, when my contacts prepare something with their hands, they write – all satisfied – that they have made something healthy, especially if they have used “alternative” flours or have created gluten-free dishes even if they are not celiac. Or some vegetarians are surprised if they have digestive problems because “but how? I’m a vegetarian! I eat fruit and vegetables! How can I be sick when I eat healthy?”
There is something in this perception of healthy eating that has always left me perplexed: for God’s sake, I do not deny that eating a homemade product is certainly safer (I do not necessarily say healthier but safer) than eating a product bought at the supermarket, more than anything else because I know what’s inside but… what does healthy eating mean? Healthy means healthy so a healthy food should first of all be a live food, which since he is alive, brings life and health to those who eat it.
The more alive a food is, the fresher it is, the more it is from its own territory, the better it has been cultivated, the stronger these properties are. It goes without saying, therefore, that
So here is that many of the products bought at the supermarket and considered healthy (especially those for vegans), being very processed and coming from intensive farming, so healthy perhaps are not.
Also ok, for a coeliac can be “healthy” a gluten-free product because for him it’s okay but if I’m not coeliac because I have to force myself to consider healthy that product for me? So… “healthy food”… but healthy – first of all – for who? How do you say that a food is healthy “regardless”? A food can be healthy only in relation to its freshness, its processing and the state of health of those who eat it.
Having clarified this, I would like to dispel some myths:
Eating fruit and vegetables does not mean absolutely, and necessarily, eating healthy. Surely a plate of chard will be healthier and simpler than a Kinder Pan&Cioc, but fruit and vegetables should first of all be in season.
Eating strawberries in January or peaches in December I don’t know how healthy it is because if nature gives us strawberries in early summer, obviously our body needs them in early summer and not in mid-winter. Moreover, if the products are frozen (or badly combined) they lose many properties and, to be honest, some vitamins are lost even when cooked.
With this I absolutely do not want to encourage a cruel diet (everyone must choose for themselves and with the right information) but I want to clarify that in my opinion a food, to be really healthy, must have some characteristics: the already mentioned freshness and, consequently, being in season.
Gluten-free or lactose-free products are not necessarily healthy foods for everyone. If I am not celiac or lactose intolerant (although I agree that the use of dairy products should be at least limited) I do not see why a gluten-free product should be healthier for me than a gluten-free product.
On the contrary, wasn’t it said that we should eat preferably wholemeal foods? I agree that there are also types of poor quality pasta, but there will also be pasta produced as it should be and I do not understand why those who are not celiac should give it up. Among other things, products with a mix of flours (just like those without gluten) are not recommended so I would avoid taking them if there is no celiac disease.
Another important factor is the territory: I am of the opinion that healthy eating means eating products that are born and grow in the territory. If a product is born (and grows well) in a particular place, it means that Mother Nature has thought of it for those who live in that place.
Moreover: most people who say they eat well are wrong with almost all the combinations. To eat really healthy, so to prevent discomfort and swelling, you need to learn to combine foods well, especially if you eat a lot.
If you eat fruit, legumes, vegetables and cereals but don’t match them well, trust me, you’re not eating well. Before testing for food intolerances you should in fact learn to associate foods and at that point you may find that that annoying abdominal swelling often comes from an incorrect addition of foods, rather than from the foods themselves.
As for the right food combinations, I refer both to those I studied in the course of naturopathy, and to those suggested by Dr. Mozzi (the one who, together with P. J. D’Adamo, theorized the blood group diet). To sum up, the most important recommendations (whose effectiveness I have also experienced in my own experience – but of course everyone then has to experience for themselves) are:
First the raw and then the cooked (i.e. starting the meal by eating the raw food and then eating the cooked food)
No water during meals
Fruit between meals (or at most half an hour before the meal; however, it is not recommended after eating)
No fruit + vegetables in the same meal (although in some cases, e.g. in some salads where everything is raw, fruit can also be well tolerated)
- No sweet fruit + sour fruit
- No cereals + legumes (generally no carbohydrates + proteins)
- No legumes + dairy products
- No mix of flours
- No mix of legumes
- Eggs with everything
NB: It is recommended to follow the combinations if you eat a lot and if you have physical discomfort, but it is believed that you can fly over if you eat little and if you are well.