diabetesHealth Advocates emphasize the importance of making sure that we eat quality – not just quantity that is appropriate to eating the right way. And that eating right also does not just entail consuming food with sufficient nutrients.

Research indicates that there is definite link between the health and environmental consequences of changing diets.

Furthermore it suggests that glucosinolates, which are active compounds, found in foods like broccoli, Brussels sprouts and kale are useful in slowing or stopping the development and growth of cancer, coronary heart disease, stroke and type 2 diabetes.

You’re missing out on some seriously good nutrition. I mean way beyond the vitamins, minerals and fiber when eating a diet high in cruciferous vegetables.

By eating a variety of dark green leafy vegetables, you’re probably already getting some glucosinolates.

Look for these cruciferous veggies:

  • broccoli
  • cabbage
  • Brussels sprouts
  • cauliflower
  • kale
  • bok choy
  • rutabaga
  • collard greens
  • radishes

Moving to diets with fewer animal-sourced foods do have major health benefits. Increasing fruit and vegetable consumption, lowers the incidence of being overweight and or obese associated with limiting excessive energy intake.

It also reduces the high risk of

Asthma,

Cancer,

Diabetes,

Osteoporosis,

Heart disease,

High cholesterol,

Hypertension

However research indicates that for optimum nutritional value, produce such as those mentioned above should not be harvested early nor should it sit around for a long time in storage.

Unfortunately for consumers it is a major problem and for major retailers of fruits and vegetables.

It takes time to harvest produce and ship it — which is why some produce is harvested early and allowed to finish ripening post-harvest. In addition, for a grocery store, quantity and choice is part of marketing – but that can contribute to fresh produce staying in the store longer than a day, two days or even a week.

The problem goes beyond declining nutritional benefits. The longer produce sits, the more likely it is to spoil. And that contributes to food waste.

Studies estimate the economic value of different dietary choices through their effects on health and the environment by focusing on changes in food consumption.

In particular red meat, and of fruits and vegetables, which together accounted for more than half of diet-related deaths in 2010, and also on the fraction of people who are overweight or obese through excess calorie consumption, which too is associated strongly with chronic illness.

The illness included were coronary heart disease, stroke, type 2 diabetes, and cancer that is an amassed of site-specific cancers.

These four conditions accounted for about 60% of deaths and for about 40% of deaths globally in 2010. Given that dietary and weight-related risk factors are predominantly associated with chronic disease, the study focused on the health implications of changes in those risk factors for adults (aged 20 y and older).

Moving to diets with fewer animal-sourced foods would have major health benefits.

The prediction formed by the researchers if the adoption of global dietary guidelines were followed it would result in 5.1 million avoided deaths per year and 79 million years of life saved.

The equivalent figures for the vegetarian diet are 7.3 million avoided deaths and 114 million life years saved and for the vegan diet 8.1 million avoided deaths and 129 million life years saved.

The reduced death rates in the vegetarian and vegan diets compared with the diet with high consumption of red meat was due to lower red meat consumption and higher fruit and vegetable consumption.

By adopting the diet which contains low red meat consumption reduced the combined number of deaths per year from Coronary Heart Disease, stroke, cancer, and type 2 Diabetes in 2050 by

12% (High meat diet),

17 %( Vegetarian Diet

And 19% (Vegan Diet)

And the overall number of deaths from all causes by 6% (High meat diet),9% ( Vegetarian), and 10% (Vegan)

Combined with the deterioration of our food in storage along with the overconsumption of processed foods and red meat research is consistently advising natural whole foods as the best way to reduce the risk disease and of premature mortality.

Are You Eating Right? Heal Chronic Conditions -

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