do you know that 75% of our diet should be raw?
In fact, eating raw is the most crucial part of our diet in order to keeps us healthy.
Our diet now, with grains as staple couple with lots of other processed and cooked foods, has left us with a serious deficiency in Omega-3 fatty acids, dietary fibre, and antioxidants. All of these have contributed as the major risk factors of various chronic diseases, such as cardiovascular disease, diabetes, obesity and inflammatory diseases. And we are here to tell you why.
Cooking or heating destroys all heat sensitive nutrients and living enzymes that is present in raw foods. Not only we denature the living enzymes, but we are also creating harmful free radicals that can lead to cancer, premature aging and many other inflammatory diseases.
Yes, they are undeniably convenient and fast.
Perfect for the fast-paced in this modern world. But do you know that all processed foods are loaded with added preservatives and synthetics to prolong their shelf life? They are certainly nothing natural, low in nutritional value, high in calories and virtually devoid of fibre.
Don't we all love rice, pasta or some fresh loaf of bread to start our day?
Little do we know that these staple foods have overly high amounts of Omega-6 fatty acids and seriously deficient in Omega-3 fatty acids. A real recipe that calls for a bundle of disastrous diseases.
grains can cause serious health issues.
Most grains are high in Omega-6 fatty acids and very low in Omega-3 fatty acids. While a sufficient amount of Omega-6 in our diet brings essential benefits to our human body, most of the us fall in the red zone by over-consuming Omega 6 while neglecting our intake of Omega-3. A diet devoid of Omega-3 fatty acids and excess of Omega-6 fatty acids increases the risk of unregulated inflammation, leading to joint pains, menstrual cramps, migraines and other symptoms that can cause serious discomforts.
While regulated inflammation protects the body from injury and infection, chronic inflammation can damage normal cells and tissues as well as impair the immune system.
In fact, it is one of the major causes of cardiovascular disease, Alzheimer's, diabetes, cancer and other inflammatory diseases.
how much omega-6 fatty acids are we consuming daily?
Let us take cooked grains, an everyday food for all ages as examples.
A 100 grams, half a medium bowl of brown rice gives us 14 milligrams of Omega-3 and 309 milligrams of Omega-6. That is insanely 22 times higher in Omega-6! A 100 grams of unseasoned, inglorious plain pasta contains 37 milligrams of Omega-3 and 392 milligrams of Omega-6. Slightly more than 10 times higher.
Now here is the culprit of all. A 100 grams, around 3 slices of wheat bread measures a scarce amount 25 milligrams in Omega-3, while giving you 574 milligrams of Omega-6. That concludes an imbalance ratio of 1 : 23!
the perfect ratio of omega-3 and omega-6.
Clinical studies have shown increasing Omega-3 to Omega-6 fatty acids ratio protects against chronic and degenerative diseases. And here is a serious question: how much of Omega-6 is too much and how little Omega-3 is too little for us? In a nutshell, how much Omega-3 fatty acids the we need depends on how much Omega-6 fatty acids we consume.
But how do we know how much of both we are getting is in a balanced ratio? Does that mean we have to look up our foods' nutritional facts and do the math before digging in?
Some sources are naturally high in Omega-3, yet relatively low in Omega-6. One incredible example are our Halvia chia seeds. With a great ratio of 3 : 1 with just a single serving of 15 grams! It is one of the safest, easiest and the most convenient source of Omega-3 to ward off chronic inflammations, fight diabetes, help lower our blood sugar levels, prevent loss of memory and improve the body's immune system.
By assuring that we regularly include foods with the perfect ratio of Omega-3 to Omega-6 such as Halvia chia seeds in our diet, we can most definitely eat with ease because we know that we are in the safe zone.