I recently reviewed health statistics comparing 30 countries of the world in reference to obesity.  It was no surprise to find the United States at the top of the list.  What was more interesting, however, was the ranking of the only two Asian populations included in the comparison study.  Both Japan, and South Korea tied for populations least susceptible to the apparent western isolated Obesity epidemic.  

A recent study estimated medical costs related to obesity as high as $147 billion every year.  Obesity is largely a disease of lifestyle and dietary habits.  Therefore there must be lifestyle and dietary differences between countries involved in the study.  Some appear to have a secret anti-obesity weapon others have not yet discovered.  One country I would not expect to leave anything undiscovered is the U.S.  How absurd for a country, first to the moon, and at the forefront of warfare technology to struggle in providing pertinent health education and the availability of natural fresh foods to combat an unnecessarily elusive and certainly more pervasive predator.

A proper education in diet can take years, but great benefits will be achieved by implementing a few of the dietary suggestions covered below.  The first, and perhaps most important, suggestion is the source of food.  I have been taught since I was young that eating food in season and eating meat more in the winter, yet sparingly overall, is perhaps the single most important dietary regimen.  

This suggestion is particularly pertinent in today’s meat-laden society.  Recent research sheds light on the importance of eating meat sparingly, and more so in the winter.  Animal products contain a natural fatty acid known as arachidonic acid.  Researchers have demonstrated that this substance contributes largely to development of chronic inflammatory diseases including but not limited to heart disease, cancer, asthma, obesity and weight gain.  This substance disrupts the ph of the body resulting in more widespread acidity and more inflammatory processes.  

It is very logical to consider eating an inflammatory (or heat) generating substance when the body is affected by a cold environment.  Conversely when this substance is consumed as the body is affected by a warm or hot environment the bodies’ natural health balance is disrupted and driven toward inflammation.  The ph balance is so crucial to maintaining health that even minor variations produce dramatic results.  Interestingly, the substances of the earth offer the greatest source for cool or alkaline products.  Minerals found in natural mountain springs and in plants eaten fresh from the earth will act to balance out the acid producing nature of animal products.  An interesting perspective regarding the cooling nature of plants takes one to an arid climate plant often used as a potently powerful burn treatment.  Curiously, Aloe has a powerfully cooling nature due to its instinctual need to protect itself from severe heat, and to store moisture in a largely dry environment.  Thankfully combustion studies have been performed on literally thousands of plants, minerals, and organisms to determine their burn properties.  As a result we know, when consumed or applied topically, the aloe plant carries the chemical and botanical make up to provide an anti-inflammatory function in the body.  Therefore when meat is consumed in warm weather it requires an even larger portion of fresh vegetables and greens to promote balance.  

When approaching management of health concerns by limiting meat, begin by selecting more fish and fowl sources.  Fish sources are varied but must include “wild” (not farmed) Alaskan salmon if purchased from the store.  The flesh of fish carries cooler, less inflammatory oils than typical red meat.  I certainly am not an advocate of eliminating meat from a diet, but rather a strong advocate of eating more vegetables and greens, especially in the season in which they grow.  Some people have taken up caring for a garden as a method of emergency preparedness, but I would like to emphasize the necessity of a garden for physical health in consuming fresh fruits and vegetables. 

In our health starved consumption satisfied society it is far easier to tell someone what they should eat rather than what they should not.   I firmly believe if we surround ourselves with nutrient dense food there will be minimal craving for nutrient sparse pre-cooked, canned or packaged foods.  It is important to ensure any diet consists of a healthy portion of antioxidant, polyphenol, flavanoid and resveratrol rich foods.  The more effort afforded in extending the shelf life of nearly any product naturally reduces its balance sustaining health promoting properties.  

There are many colorful ways of getting all important substances into a dietary regimen.  

First start by minimizing the products you consume that have been pre processed or packaged.  These foods and meals are usually nutrient sparse and contain much higher levels of preservatives.  

When purchasing produce it is best to garner a variety of colors, and tastes.  There are many types of anti-oxidants.  An abundant variety will be harnessed by simply choosing variety in color and taste.  It is not necessary to stay away from breads, but be sure to choose breads that are a 100% whole wheat.  Most often flour purchased at the store has undergone processing to eject vital health promoting portions of the actual wheat berry.  As a result it is wise to consider grinding your own flour thereby ensuring entact bran, germ, and endosperm.  When all three parts of the wheat berry are consumed together blood sugar is properly regulated.  Be certain with any product you buy, the ingredients are free of high fructose corn syrup which is disastrous for insulin control.  I have often heard the phrase “Corn is for the ox”.  Perhaps high fructose corn syrup should also be for the ox, as its abundance has certainly caused problems in man.

Lastly, it is important to focus on all the wonderful and varied tastes that are afforded us by this great earth.  Bitter, salty, sweet, pungent, and sour are all important flavors in a balanced diet.  None are meant to be eliminated, all are to be appropriately balanced.  As most of the food afforded citizens in this country is power packed with sugar and salt implementing more bitter, pungent and sour flavors will provide significant health benefits.  For guidance in lifestyle and dietary recommendations consult a natural health doctor with a good background in nutrition and herbs.