Healthy food make healthy life

For years my grandmother made me a sandwich every Saturday morning: half white bread, two slices deli meat, some sliced ham, tomato, mustard, lettuce, pickle, mayo, or cheddar cheese, whichever topping I preferred. As I got older, she prepared a pot pie instead: a large egg yolk mixed into the egg whites, cooked until thick, then mashed in a bowl of butter and sugar and heated over low heat to brown. Occasionally, she added chopped fruit—apples, peaches, blueberries, cherries, cantaloupe, plums, oranges—to the dish and served it warm. The smell of her cooking filled the kitchen, and often she would say, “It tastes so good! You won’t believe how delicious your sandwiches will be tomorrowYour mother is so proud of you!” On hot summer days, we might sit at the table on the floor of our parent's bedrooms with our grandparents and their parents, watching as they pulled out plates of fresh-baked loaves or freshly steaming bowls. My favorite was always afternoons when people visiting from work and vacationing would drop by to make sure we had something tasty to share. Most days there were no visitors, and the dishes I usually used to prepare for these gatherings remained in the freezer. One weekend, however, a man I didn’t even know showed up, stopping off at our house just to check. He came to bring his wife—and later his children, a boy and a girl—and she asked him to have some eggs for breakfast. He said yes quickly. In a few hours he would drive back to take us all out to eat. That first Sunday I made our favorite sandwich: half white bread, one slice deli meat, some sliced ham, tomatoes, mustard, lettuce, pickle, and the whole egg scrambled. It was amazing the way everything came together. I am not a huge fried chicken fan; I prefer grilled meat, and this did not disappoint. When we arrived, the whole family stopped and stared at the food on the table. After several bites, everybody started to laugh and talk with each other, so I figured it was time to move on. Then that woman stopped next to me and said, “You’re probably too hungry to eat right now. Do you want some soup?” She handed me a cup with her left hand, and I knew that I would need that. Now that the meal was ready, I thanked everyone and explained what my job had been like that day, but I would not leave without eating. Before leaving, she told me that everyone wanted to meet in the driveway again in the evening if we could not come back before dark. She promised me an ice cream after dinner, and she left our home with a smile on her face.

Fruits

                                      
                                                              Image by Mircea Ploscar from Pixabay

Fruits are a popular ingredient in many dishes, especially ones that use simple ingredients such as fruit. Fruit is high in nutrients, contains fiber, and does not contribute excess calories from fat. Fruits also taste great, making them easy meals. But most importantly, eating fruit is part of building a balanced diet for overall health. If you are concerned about keeping a balance between calories and carbohydrates, a fruit-based smoothie can provide plenty of the calories and fiber. And they make an excellent snack for lunches or dinners. Eating fruits can help reduce weight if they are incorporated into meals. For example, drinking lemon water with plain yogurt and berries can satisfy hunger pangs, whereas eating apples or bananas with low-fat cottage cheese or hummus topper can keep you full for longer. Oranges or grapefruit with unsweetened yogurt, peanut butter, or cottage cheese makes a great midday snack. Although bananas and avocados contain calories, their fiber gives you more satisfaction after a quick bite. Just don’t forget to add some extra fat or protein if you feel like going for lunch.

Vegetables 

                                                                                               Image by congerdesign from Pixabay                                                                Vegetables offer plenty of vitamins and minerals, which can help fight off disease. They are also inexpensive and portable. Vegetable oil is not only healthier than animal (and sometimes vegetable) oils because it does not cause inflammation (which causes chronic diseases like heart disease), but it helps you maintain a healthy body weight (especially because vegetabl.Gluaths are believed to protect against certain cancers.

protein 

                                                               Image by Jill Wellington from Pixabay

Quality protein is very important because it supports general health and promotes a healthy weight. There are many ways to get it, but a basic solution is to buy whole meat as opposed to cuts. Whole meat provides several key benefits, including better texture, flavor, color, and aroma, making it easier to consume. Because it grows naturally rather than industrially farmed, the cost of producing and distributing protein is significantly lower, providing greater financial flexibility to purchase meat products (and avoid raising livestock) with little concern about availability, cost, processing, taxes, or supply chain security. Plant-based alternatives that do not involve dairy come in a wide range of forms. Soy milk can be used in beverages as well as sold in packaged form as a product. Cooked soybeans, like miso, go well in soups, gravies, salads, stews, ramen, curries, taco salad, wraps, burgers, burritos, salads, burrito chips, tacos, sandwiches, tacos, and desserts. Soy milk does not contain any fat, sodium, or cholesterol, and its nutritional value meets requirements for individuals with lactose intolerance. Look for brands that are free of hydrogenated oils, which can pose hazards to long-term health. Non-dairy milks contain similar amounts of calories per ounce as cow’s milk or human milk, but they are also richer in calcium and other nutrients, such as vitamins A and D. Dairy products contain lactose, although most non-dairy versions are now fortified to prevent lactose intolerance. Also look for brands that are organic, grass-fed, and/or pasture-raised. Many cheeses have