-IBIS-1.5.0-
rx
patient handout (nutrition)
general guidelines for eating
nutrition

definition

general guidelines for eating:

» 65 % carbohydrate,12-18 % protein, 17-23% fat; diet high in complex carbohydrates: whole grains, vegetables and fruits; low in proteins, and medium low in polyunsaturated and mono-unsaturated fats
» 80% alkaline food: 20% acid food
» 60% raw foods and 40% cooked foods
» foods should be broiled with a clear, hot fire, free from smoke
» soup should be cooked slowly
» avoid fried foods
» fruit is best eaten by itself between meals or at the beginning of a meal
» vegetables and grains should be eaten by themselves
» legumes should be eaten in small quantities
» avoid too many cold foods, (they weaken the stomach)
» meat should be pounded and/or minced for easy digestion
» dried fruits should be reconstituted by soaking them in water or boiling in water
» avoid burned foods, smoked foods and rancid foods
» do not eat food too hot nor too cold
» select lean meat and avoid fatty meats and meat containing hormones
» avoid processed and refined foods
» meat, poultry, and fish should be broiled, roasted or baked
» best nut: raw almonds (for sensitive digestion - blanch and eat immediately)
» eat only when hungry, do not eat when angry or emotionally upset
» blessings, prayer or silent contemplation before eating improve digestion, assimilation and well-being on all levels
» eat in a pleasant atmosphere; do not read while eating
» eat slowly and chew all food well; digestion begins in your mouth with saliva
» do not overeat; stop eating while you are still hungry
» do not space meals too far apart which may cause fatigue and strain on the body
» drink water or herbal teas during the day; do not drink cold drinks during meals; it will interfere with digestion


• See general sample diet; food combinations; sample vegetarian diet; foods to focus on; foods to use minimally; foods to use moderately; food quality


footnotes