Vegetable Diets For Various Diseases

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

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Eat to your health. Part 8

In the construction of diet therapy for croupous pneumonia, bronchopneumonia, exudative pleurisy, suppurative processes in the lungs, it is necessary to include raw and boiled vegetables and, especially, carrots with fluid and salt restriction in food.

It is advisable to use deciduous greens of vegetable plants for anemia due to the relatively high copper content in it. Roots contain many cell membranes that promote intestinal motility, therefore they are recommended for alimentary and neurogenic constipation, and the prevalence of alkaline elements determines their use in medical nutrition as anti-inflammatory agents.

Due to the significant amount of potassium in root crops, they are used in medical nutrition for cardiovascular diseases with circulatory failure. There is a lot of iron in beets and rutabagas, in carrots - cobalt, which is important when building a therapeutic diet in case of anemia. Tomatoes and eggplants contain significant amounts of iron (especially tomatoes) and copper, so they are included in diets to stimulate blood formation.

The high content of potassium in potatoes with small amounts of sodium causes its use in diet therapy for diseases of the kidneys and heart. Raw potato juice is used to treat peptic ulcers and gastritis, since potato proteins contain a pepsin inhibitor. Vegetable juices are used as a natural choleretic agent. The strongest choleretic effect is possessed by beet juice in an amount of 200 ml, followed by carrot and cabbage juices. In terms of the strength of its influence on emptying the gallbladder, 200 ml of beet juice approaches the action of two raw egg yolks - one of the most powerful stimulators of the motor function of the gallbladder.

In case of hyposecretion and hepacid conditions of the stomach, it is advisable to use diluted vegetable juices (1:10), since they are quite strong causative agents of gastric secretion and at the same time, unlike whole juices, do not suppress the activity of gastric juice.

Whole vegetable juices have a neutralizing effect on gastric juice and dramatically reduce its proteolytic activity. Whole vegetable juices and especially potato juices can be recommended for heartburn.

With infectious diseases such as influenza, sore throat, scarlet fever, typhoid and others, it is useful for patients to give juices from carrots, white cabbage and cauliflower and fruits to quench their thirst and saturate the body with vitamins and other useful substances.

For diseases of the gastrointestinal tract, juices from carrots, tomatoes, potatoes, beets, cucumbers are effective, cabbage juice containing antiulcer vitamin U is especially effective.

For cardiovascular diseases, juices from carrots, peppers, cauliflower, lettuce and other vegetables are useful. Spinach, sauerkraut, celery are prohibited in this case.

The taste and texture of most vegetables is most beneficial with simple cooking. Raw, boiled, baked, or stewed vegetables should be part of every breakfast, lunch and dinner, and the more the better. Vegetables like no other food allow you to be creative, especially when you want something new and interesting. It should be remembered, however, that vegetables don't like complexity.

The ancient Greek philosopher Aristotle said that the reasonable pursues not what is pleasant, but what gets him out of trouble. Regular use of vegetables in food throughout the year maintains health and performance. The lack of vitamins is especially felt in spring, when the amount of fresh vegetables in the diet is noticeably reduced. Raw vegetables are much richer in vitamins than boiled and harvested vegetables in the summer-autumn period. Sugar in vegetables, when pickled and pickled, is fermented to form lactic acid, which protects food from rotting. Lactic acid also destroys the walls of vegetables, which increases their absorption. Long-term cooking leads to the destruction of some of the vitamins; quick freezing and drying keep them safe. It is noticed that there is no vitamin B in sauerkraut,vitamin C contains half as much, and carotene (provitamin A) - 10 times less than fresh.

Protective components such as salt, flour, substances containing starch, dextrin, phytoncides (onions, etc.) can inhibit the oxidation of vitamin C even in the presence of copper. When cooking vegetable dishes, it is recommended to first lay these products, and then the vegetables. Human selectivity in the use of various plants in nutrition is determined by geographic location, tastes, traditions, genetic and acquired information. No wonder they say: "Who has what taste: who loves radish, and who loves watermelon!" But our tastes are most often determined by the biological value of the product, and we must determine this value not only intuitively, at the subconscious level, but also, first of all, competently - at the level of modern science, to imagine what constitutes the nutritional and biological value of traditional and less common products,some of which can be called medicines.

Even the ancient sages argued that neither abstinence nor excesses give happiness. What you are today and will be in many years depends only on what you eat. Every part of your body is built from food - hair, eyes, teeth, bones, blood. Many people now hear the expression: "Our health is what we eat!" How true! After all, even the expression on your face is made up of what you use for food, because a healthy person is a happy person.

Read the Eat for Health serie

:

1. Nutritional value of vegetables
2. Minerals in vegetables and fruits that are essential for health
3. What vitamins vegetables provide us with
4. What vitamins vegetables provide us with. Continuation
5. Vitamin content in plant foods
6. The content of vitamins, enzymes, organic acids, phytoncides in vegetables
7. The value of vegetables in nutritional care, vegetable diets
8. Vegetable diets for various diseases