The wonders of nutrition therapy and its preventive, curative and health-boosting aspects
• Choose a predominantly plant-based diet rich in a variety of vegetables and fruits, pulses and minimally processed starchy staple foods.
• Eat 400-800 gm or five or more servings a day of cereals, pulses, roots, tubers and bananas. Prefer minimally processed food.
• Limit sugar intake.
• Limit alcoholic drinks to less than two a day for men and one for women.
• If eaten at all, limit intake of red meat to less than 80 gm daily.
• Prefer fish, poultry or meat from non-domesticated animals in place of red meat.
• Limit consumption of fatty foods, particularly those of animal origin.
• Choose modest amounts of appropriate vegetable salts.
• Limit consumption of salted foods and use of cooking and table salt. Use herbs and spices to season foods.
• Do not eat food which as a result of prolonged storage is liable to contamination with mycotomins.
• Use refrigeration to preserve perishable food.
• When levels of additives, contaminants and other residues are regulated, they are harmless. But unregulated or improper use can be a health hazard.
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