Body Harmony With Proper Nutrition

The full assimilation of all useful elements and substances, the stable functioning of the whole organism, the correct and fast flow of metabolic processes in the digestive system are a guarantee and guarantee of high immunity and good health.

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Photo by Marty Harrington on Unsplash

Learn how to eat right and absolute harmony with your own body will enter your life.   Proper nutrition is a constant and certain hours of meals. At the same time, food is distributed by the number of calories and the set of chemical elements that are contained in food during the day. In addition, it is necessary to take into account the set of dishes, as well as their number. For physically healthy and mature people, experts in the field of proper nutrition recommend eating three or four times a day.

With some diseases, which are mainly associated with the digestive system, you need to eat 5-6 times a day. The daily norm of food is distributed as follows: light breakfast, which is equal to about a third of the total daily norm; hearty lunch, dinner, which is a quarter of the daily norm. Many nutritionists agreed that four meals a day is the best choice. This system of proper nutrition enables the body to absorb vitamins and nutrients in the most optimal way.

Choose the Right Time

The distribution of food by the hours of admission is highly dependent on energy potential and composition. For example: foods with a high protein content – fish, meat, legumes should be consumed for lunch or breakfast. They increase the active central nervous system. It is necessary to eat fruits, vegetables, dairy products before bedtime. They are not able to load the digestive organs. Do not eat cafes, tea, spicy seasonings at night. You can thus activate the nervous system, thereby disturbing sleep. Lack of food or its excessive amount also worsen sleep. It is best to start eating with vegetables or salads. You so activate the activity of the stomach, and also increase the secretion of gastric juice. Dishes should be served no colder than ten degrees and no hotter than fifty. For better digestibility of food, it should be thoroughly chewed. TV, conversations, books distract from proper eating. This food is quite harmful and can spoil your digestive system.

Take food in accordance with the schedule and do not break it. A systematic and proper meal helps prevent the digestive tract. Eat within a reasonable, moderate, overeating leads to the accumulation of fat, causes many different diseases, and also lowers the activity of the immune system.

Eat your Organics in Every Season

Local, organic vegetables will reflect the growing seasons which are often overlooked now we import so much food.

January
Root vegetables are perfect for warming winter ‘comfort food’, such as stews and chunky soups. Try celeriac, parsnips, turnips and swede. If you can ignore the food miles, citrus fruits are available. January is the traditional month to make your own marmalade and organic fruit won’t contain pesticides in the rind or be waxed.

February
Eat your greens! Cabbage, chicory, leeks and spring greens are plentiful and will give you nutrients to help protect against colds. Rhubarb is available now – great for crumbles, jams, fools and puddings.

March
March can be a difficult month to find home-grown organic vegetables, as winter produce is finishing but it is too early for spring harvests. Forward planning by freezing your own organic vegetables can help out. Rocket, kale and spinach may also be available, if the winter weather has been kind.

April
The first spring vegetables will be appearing: aubergines, broccoli, celery, courgettes and tomatoes. The end of the month usually sees the start of the (brief) English asparagus season.

May
New vegetables crops will be available, such as beetroot, broad beans, fennel and lettuce. New potatoes are tender and sweet, boiled in their skins with a sprig of mint.

June
An abundant month for fresh organic fruit and veg. Summer salad leaves, tomatoes, cucumbers, radishes and herbs make tasty salads, especially if you’ve grown them yourself. Soft fruit like strawberries, gooseberries, cherries and raspberries are ripe.

July
A glut of over-ripe berry fruit can be used to make preserves or to flavour vodka and gin. Apricots, nectarines, peaches and plums are also delicious and in season.

August
Peppers are plentiful, and the colours are great in salads to tempt kids. Try them on the barbeque too, or roasted in the oven. Marrows are beginning to appear in shops now; great for stuffing with chilli mince or ratatouille.

September
This is the best month for the organic shopper as there is plenty of choice of fruit and vegetables on offer. As well as salads, there are autumnal crops such as sweetcorn, squashes and pumpkins. The first root vegetables are being harvested too; potatoes, parsnips, carrots, onions and potatoes. Autumn fruits such as plums and damsons are ripe. You could even pick your own blackberries and sloes from country hedgerows, away from traffic pollution. This is the time of year to plan ahead for the lean winter months by storing, preserving and freezing.

October
Autumnal vegetables to choose from include red cabbage, leeks, aubergines, fennel and swede. Hazelnuts (cobnuts) and sweet chestnuts are ready to be gathered from the wild. Pumpkins will still be available for Hallowe’en.

November
Savoy cabbages and purple-sprouting broccoli are ready; great comfort food with mashed potato and celeriac when the nights are drawing in.

December
A bleak, cold month but the focus is often on Christmas festivities – especially the feasting. Order your organic turkey early and don’t forget the Brussels sprouts! You can also buy organic wines, beer, cider, spirits and liqueurs online – great for celebrating and for presents.