The Imapct OF Diet
With a documented history that safely reaches back to the Socratic period, and is largely understood to have progressed even prior to this, the impact of diet on health has been an issue that has invited a great deal of scholarly consensus & opposition over the centuries. With advancements in science and technology, which accrued most notably following the Enlightenment, biologists of all variants were able to track the route digestive food materials took during the dietary assimilation process; issues that can be researched upon comprehensively with a WOW Internet Service plan.

Dietary Basics

Our bodies essentially depend upon consistent dosages of nutritive (nutritionally rich) dietary intake to remain healthy and functioning optimally, and resistant to the myriad of pathogenic illnesses that naturally happen to come their way from the external environment. This diet is normally categorized in accordance with the macromolecular and trace-quantity food groups that it contains:

  • Carbohydrates,
  • Fats,
  • Proteins,
  • Vitamins and Minerals.

These dietary compounds are prescribed according to their RDA (Recommended Daily Allowance) values, which denote the amounts which are necessary to evade the threat of severe deficiency diseases which abound as a result of their bodily scarcity.

Adequate hydration, in the form of daily (required) H20 consumption, forms an integral part of every dietary regimen; since all sentient species essentially need water to stay alive. As per most estimates, the bulk-mass of a typical human body – whatever its age & sex specifics – is made up of roughly 70% water; and so just on account of sheer statistics, it is not hard to reason why all human beings should strive to attain the recommended 8 to 12 glasses of water in a 24-hour period.

Proteins as the Body’s Building Blocks

Proteins
Proteins are made up of amino acid subgroups, which in accordance with their gene-controlled combinations, give rise to the bulk of the body’s structural components; right down to the basic cellular level. Nutritionists popularly like to group amino acids into their essential (usually considered to total nine in number) & non-essential variants. The human body, under most circumstances, is capable of synthesizing the latter category itself but requires the former ‘essentials’ grouping from the diet.

Good sources of protein include all animal meat, poultry, vegetable, nuts, legumes and fruit materials, and include laboratory-modified substances that (through industrial sponsorship) are popularly found to line supermarket aisles in both the developed & developing worlds. A protein deficiency prominently manifests itself in the condition of malnutrition, which in severe and unchecked cases can lead to different diseases.

Fats – those Underrated Progenitors of Good Health

Fats, on the other hand, as the essential constituents of cell membranes in virtually all cells, and notoriously give rise to major physiological parts of the heart, brain, eyes and several other vital organs. Due to the post-War low-fat craze, this critical (for health) food group was unduly maligned by a number of nutritional specialists – many of whom secretly happened to be on the payroll of the sugar industry.

The 80s saw the vindication of dietary Fats, with many health specialists now deeming the mislabeled food group as being essential to the weight loss process.

Dietary fats are broadly classified as either natural or synthetic; small, medium and broad-chained; and in accordance with their physical states at room temperature. In moderate food boluses, both saturated and unsaturated fatty acids are essential to good health. The most popular healthy fats variant, Omega 3s, play a fundamental role in preserving & enhancing brain, heart and optical health; and are commonly available for purchase in the form of over-the-counter supplements.

Synthetic fat varieties, with the most vilified being of the Trans (hydrogenated) variety, have been definitively implicated through a long tradition of research studies as being the causative agents behind a number of illnesses including progressive heart disease – and should ideally be avoided.

Good sources of healthy fats include oily fish species like salmon and trout, nuts, and the natural oils derived from olives and a variety of plant seeds.

Carbohydrates – Yielders of Instant Energy (and Long-term Weight Gain)

Carbohydrates are chemically categorized in accordance with their constituent monomer units, the most famous of which are the sugars glucose and fructose. Due to their instantly digestible natures (except in the case of insoluble fibers, which are excreted from the body after undergoing partial physical modifications), they are utilized by the body as the fuel sources of choice – and form the major (modern-day) load of the mood material that sparks cellular respiration.

It is through the respiratory process, which occurs in most animal cells, that energy in the form of ATP molecules is generated. These molecular compounds thereafter give rise to all life characteristics in their hosting organism.

Excessive intake of carbohydrates can quickly lead to weight gain, through the insulin-driven normal metabolic pathway; as well as enhance the likelihood for contracting debilitating and chronic disease conditions like Type-2 Diabetes and Inflammation (which thereafter make the ground fertile for a variety of cancers and cardiac illnesses).

Healthy sources of carbohydrates include all unrefined grains (wheat, rice, barley, oats and rice etc.), fruits and vegetables; all of which should be consumed with sparing moderation.

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