The Importance of Balance

The Importance of Balance 

What I am trying to explain, through this brief account of nutritional principles, is the importance of understanding a little about the body’s own balancing acts.  In my life’s work, I have observed the imperative role played by correct nutrition in restoring the body to health.  The integration of protein, carbohydrate and fat in a meal results in a correct balance of blood sugar.  Some 25 per cent of the population has an elevated insulin response to carbohydrate, and they very easily gain fat; and between these two is the 50 per cent which has a fluctuating response, which depends on the diet. What we require are small meals with the correct ratio of protein, carbohydrate and fat.

To provide ourselves with these macronutrients, we need small quantities of fish, cheese, eggs, milk and meat, the high protein foods.  We also need carbohydrates, and all vegetables and fruits contain micronutrients, minerals, vitamins, and many other valuable components.  Calorie intake can have varied effects depending on body type and the rate at which an individual breaks down food.

The following chart contains a summary of dietary recommendations for health in general.

GOOD	GOOD IN MODERATION	BAD
Fresh seasonal fruits, vegetables, salads and nuts	Some lean meats	Sugar and sugar-containing foods
Cold-pressed mono-unsaturated oil e.g. olive oil	Eggs and lean poultry	Margarine and PUFA
High soluble fibre foods: oats, rice, barley, fruits	Wholegrain breads and cereals	Salt in excess
Garlic and onions	Sun-dried fruits (see Superfoods)	Processed food and food additives
Fresh fish and seafood	Natural bio yoghurt and butter	Unfiltered coffee
	Red wine	Stress

Balanced meals and snacks should be based on whole foods taken from each of the four main food groups: grains; milk, milk products and fats; proteins; fresh vegetables and fruits.