We need a variety of foods in our diets. Nothing will
help to better guarantee that you get the micronutrients you need than eating
many different things.
Many people spend more thought on what type of gas or
oil to put in their car than on what type of food to put in their bodies. We
all know that if we put the wrong fluids in our automobiles, they won’t run
well: The gas has to have just the right octane rating, and the oil has to be
the correct weight for the climate conditions the car will be driven in.
Those of us who grow plants, whether of the houseplant
or the garden variety, feed them just the right mix of nitrogen, phosphates,
potash, iron, and other compounds we know they need to remain healthy. If any
of these substances is out of balance, the plants don’t grow as well.
The same is
true for our bodies, which need a great variety of nutrients. But of the many
substances necessary for optimal body function, some are needed in only very
small quantities. An example would be silicon, with a recommended daily
allowance of 9-14 milligrams per day. Compare that RDA to calcium at 800
milligrams a day. Silicon isn’t usually listed on multivitamin labels but is
necessary for the integrity of connective tissue in the body. Trace amounts of
silicon can be found in unrefined grain products and root vegetables. Even if
you take vitamins, you still have to eat correctly to get all the nutrients you
need.
It’s been said that “variety is the spice of life.”
It’s also been said that humans are creatures of habit. What do we do about
this contradiction? How about making a habit of variety? You may want to feed
your body the way you feed your retirement account: regular deposits in a
variety of investments give you a good foundation for growth. Pick your foods
as carefully as you do your investments. Don’t put all your eggs in one basket.
Take a fresh look at your local health-food store.
I’ll bet they have a variety of products made of grains you’ve rarely eaten
(and perhaps have never even heard of), such as quinoa and amaranth. Try a
breakfast cereal made of millet. Buy the blue-corn pancakes or spelt-flour
biscuit mix. Next time you shop for such items, try the seven-grain pancakes
and the oat-flour biscuit mix.
Look at the variety of fruits and vegetables your
store carries. When was the last time you had beet greens, breakfast radishes,
or kale? If you normally buy romaine lettuce, try the red leaf—or use spinach
as a base for your salads this week. Choose purple or gold potatoes for a
change. If you usually buy green bell peppers, try the red or the orange.
Apples, oranges, and bananas are all good choices in
fruit, but what about fresh pineapples, star fruit, blood oranges, or papayas?
Take a trip down a health-food store’s bulk-foods
aisle, lined with bins of grains and dry beans. Have you tried mung, garbanzo,
fava, or great northern beans lately? How many types of rice are there? How
many have you tried? Is there some other grain you could use in place of rice?
How many types of flour do they carry? When you bake, can you mix a new type of
flour with your wheat flour? Be brave about your food—give it a try. Most
health-food stores post instructions next to each bin of grain or beans about
whether or not it needs to be soaked, for how long, and how much water to cook
it in.
If cooking
dry beans and grains seems daunting, stroll the aisle of packaged meals.
Health-food stores and companies have expanded their offerings tremendously in
the last few years. There are pre-packaged side dishes that feature most of the
grains you see in the bulk aisle, with complete, easy-to-follow directions for
quick cooking.
If
your usual source of protein is chicken or beef, try some fish or turkey
instead. If you eat out often, change restaurants frequently. When you do
return to a favorite restaurant, choose the special rather than the same dish
you had the last time. Go for the ethnic specialties. Italian, Thai, and
Mexican dishes can add variety; each regional cuisine uses very different
ingredients.
Get into the habit of eating a wide variety of foods.
Make shopping itself an adventure by trying not to buy the same items week
after week—to make sure, take along last week’s grocery list as well as the new
list. What new foods will you discover this week that might delight your senses
and feed your body?