Mouth is the main door-way through which all our food enters into our stomach. From the stomach, process of digestion takes place in full form. As soon as the food enters into our mouth, it should be masticated and reduced to a fine pulp with the help of saliva. Such a well masticated food, when reaching the stomach, does not exert much strain on the stomach to overwork and exert much. Well digested food is the only source to energise, sustain and enliven various body functions.
It is, therefore, well in order to eat only easily digestible food rich in all the essential vitamins minerals, green leafy vegetables, fats, carbohydrates, proteins etc. In a way one should always take a well balanced diet by which one’s system should never be vitiated by unnatural means. Spicy, fried, fat rich, finely milled wheat flour and polished rice should always be avoided. Avoid all foods which are spice-rich and contain too much of saturated fats. As and when necessary, never miss an occasion for food substitutes lest your food becomes a cause for monotony. Use plenty of salads, fruit and vegetables juices, milk. Avoid condiments, fast foods, red meats, all liquors, spices and condiments, fast foods etc.
Note : Suggestions on how, what and what not to eat, will be detailed in the following pages which should be studied as suggested guidelines for dealing with diet as a whole.
Calories, height-weight & essential nutrients tables
In the following table an effort has been made to spell out calories spent by an individual in relation to his/her physical activity (For all sexes age-groups).
Note : The aforesaid details are based on daily requirements of a normal and healthy person and are, thus, general and not particular indications. Every case has different expenditure, health status, diseased conditions, age, sex, regional climate, availability of recommended food items, and capacity of a person to purchase. In short, all efforts should be made to derive energy from available natural sources, such as vegetables, sea-foods (including fish), grain cereals, natural water resources, animal foods and products (like milk, butter, clarified butter, cheese, whey etc.), poultry products. As far as possible, try to avoid branded and commercial products and medicines, processed and exposed foods etc. Emphasis ought to be on quality of the food but never on the quantity.
