I don't have any questions, I just wanted to thank you for bringing life back to me.
I was so sick and now I am feeling as good as I did twenty years ago! It has been a long battle: no energy, aches and pains going from one
Dr. to the next. They told me it was anything from arthritis to depression; they had me on steroids for three years... All behind me now!
I just don't know how to thank you. I think it would be wonderful if you could just be everywhere with your caring heart. Information and the
real reason behind all of the bad, sick days that so many of us have had.
Sincerely, Jessica...@telusplanet.net
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Fruits and Vegetables are the cheapest antioxidants available. They combat the free radicals that form in the body so that the incidence of cells becoming cancerous is lower. They are also high in fiber, which is important in preventing constipation, diverticulosis and colon cancer.
Protein from plant sources alone can provide adequate amounts of essential amino acids if a variety of plant foods are consumed and energy needs are met. Complementary proteins can be eaten at different times throughout the day. The general rule is a legume with grain. Below are some examples of plant protein combinations that are used by different ethnic groups.
The vegetarian diets provide plenty of the following nutrients: vitamin C, vitamin E, selenium, carotenoids, other antioxidants, phytochemicals, dietary fiber and trace minerals. But they could be deficient in the following nutrients if a varied diet is not consumed: vitamin B12, vitamin D, calcium, possibly protein, energy, and possibly zinc, and perhaps iron.
Phytochemicals
Foods of plant origin contain many bioactive compunds which are not normally considered as nutrients but which have benefits to human health. They may be grouped as follows:
This grouping is based on chemistry but recognizes some relationship to metabolic functions. Many of these compounds are universal in plant foods, and their digestibility, absorption, utilization and interaction with other nutritional factors in humans is largely unknown. Specific mechanisms for an observed metabolic effect may not be fully understood and much of the work is confined to in vitro or animal experiments.
Here is a list of phytochemicals found in different plant foods:
| Phytochemicals | Food Source |
| Allyl sulfides | Onions, garlic, chives, leeks |
| Carotenoids | Yellow-orange vegetables and fruits; green, leafy vegetables; red fruits |
| Curcumins | Turmeric, ginger |
| Dithiolthiones | Cruciferous vegetables |
| Ellagic acid | Grapes, strawberries, raspberries, nuts |
| Flavonoids | Most fruits and vegetables |
| Indoles and isothiocyanates | Broccoli, cabbage, cauliflower, Brussels sprouts, radish |
| Isoflavones | Soybeans, tofu |
| Glucarates | Citrus, grains, tomatoes, bell peppers |
| Lignans | Soybeans, flax seed |
| Liminoids | Citrus |
| Phthalides and polyacetylenes | Caraway, celery, cumin, dill, fennel, parsley |
| Phenolic acids | Berries, grapes, nuts, whole grains |
| Phytates | Grains, Legumes |
| Saponins | Beans, herbs |
| Terpenes | Cherries, citrus, herbs |