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Five basic foods that contain plenty of nutrients that help a great deal in improving the digestive system and resistance power are given below:

Beet greens and red beets

Beet greens and red beets are the best option for people having a constipation problem. Both of them are rich in fiber. This causes the waste materials to be on a constant move through the small intestines as well as the large intestines. Red beets can boast of a high content of magnesium and potassium, while ‘beet greens’ contain calcium, iron, and beta-carotene. These nutrients play a vital role in reviving the digestive system. But, they should be steamed and eaten, as they will act as a hindrance to digestion if eaten raw.

Sweet Potatoes and ‘Yak on Gold Potatoes’

They should be eaten with their skins as far as possible. This is a rich source of manganese, vitamin C, vitamin B6, and carbohydrates. They also help in curing duodenal ulcers and peptic ulcers, especially in GI tracts.

Avocados

A single avocado can boast of 15g of fiber, thus, proving to be the fruit having the highest quantity of fiber. Avocados are easily digestible and contain an abundance of raw healthy fat.

Oats

Oats contain soluble-fiber in plenty. They also contain zinc, vitamin E, folate, copper, manganese, phosphorus, thiamin, and selenium. Steel-cut oats are the best ones to eat. They do not require any heating. Rolled oats require heating, but then they become depleted of nutrients.

Cod-liver Oil

It is a source of vitamin A and vitamin D. Vitamin D prevents bone diseases.

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McDonald’s has arrived in Italy! This led to the ‘Slow Food Movement’, which gained a lot of momentum in the US. This movement had a five point program: production of eco-friendly food and land stewardship, revival of table and kitchen as a means of community, culture, and pleasure, proliferations and invigoration of seasonal, regional culinary traditions, creation of a virtuous, ecologically-oriented, and collaborative globalization, and living a harmonius and slower life.

As stated above, the purpose of slow movement is to pay more attention to the work of eating; and thereby stop the belly and diabetes epidemic from spreading. The research regarding slow eating states that the “I’m full” signal reaches the brain within 15 minutes from one’s gut. So, logically, it proves the fact that fast eaters end up eating beyond their limits, and by the time they get into their senses, they have already gulped so much of food. The research also proves that people end up eating more when they try to concentrate on a number of things at a time, say- watching television, reading, or talking. A paper regarding this was presented by the researchers from Rode Island University titled ‘Eating rate and satiation’ at NAASO (Obesity Society) in 2006 meeting at Boston. According to them fast eaters gulped food 3.5 times more than the slow eaters. They thereby drew the conclusion that 90% of the fattest people consisted of fast eaters. It was also observed that Americans were the fastest eaters in the world.

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Eating food in its most natural form is considered to reduce many diet related health issues. In this fast and competitive world there is very less time for workouts and exercise, hence trying and maintaining a healthy eating habit and a healthy diet has become all the more important. It is said by many that consuming a colorful diet is healthy. This is very true and has a strong scientific reason behind it as well.

It is proved that vegetables get their color from certain nutrient values. Hence each and every color represents a particular nutrient value. Experts worldwide would definitely agree with the fact that a nutritional diet has to at least consist of a minimum of three to four varieties of colors. This imparts more nutrition in the diet and the body gets more amounts of balanced nutritional values. Try and experiment with imparting more and more colors in the daily diet. Experiment with new colored vegetables but make sure that they do not contain any kind of added colors or flavors or rather any kind of additives. Try new vegetables like the purple cabbage, red, yellow and green capsicum, green broccoli and more. Based on the colors of the vegetables it can also be categorized into different nutritional values. Try using any three to four items from the following categories. The categories are legumes (beans, lentils, tofu, etc), starchy vegetable (peas, potatoes, corn, etc), green vegetable (especially dark green in color like spinach, broccoli, lettuces, etc), orange vegetables (sweet potatoes, pumpkin, butternut squash, etc) and mixed vegetables (cabbage, cauliflower, peppers, mushrooms, onions, beets, etc).

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Soups are a very healthy source of nutrition if prepared in the right manner. There are many uses of different kinds of soups. There are medicinal soups that are used in many countries. Chinese use many kinds of medicinal soups to cure small diseases like cold, body ache, head ache, etc. Since the vegetables or the meat used is cooked in the water, the nutrient values to a considerable amount get drained into the water. This water is not discharged or thrown away and is instead consumed. Hence the nutritional values do not get wasted.

Many dieticians worldwide advise different kinds of soups that enhance and encourage the human body to lose unwanted fats at a relatively faster rate. One such soup that has become more popular over the course of time is the cabbage soup. Cabbage can be consumed in its most basic form and can be used in many salads. However cabbage soups are equally helpful in reducing fats from human body relatively at a faster rate. You need not require many ingredients to prepare a cabbage soup. All that you would require is soup seasoning cubes, green peppers, whole mushrooms, cabbage, green onions (preferrably large ones), tomatoes and a bunch of celery. Take a cooking pot. Slice 5 to 6 green large onions and put them into the pot and start to sauté them. Cut all the following vegetable into dices namely 2 green peppers, half head of a cabbage, 3/4th container of mushrooms and tomatoes. Add them to the pot along with water and soup seasoning cubes. Cover the pot and let it cook for around 25 to 35 minutes. Once the vegetables are cooked completely serve it hot.

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