To understand microvita we gotta 1st appreciate that all matter & energy is eventually resolvable into minutest bubbles of consciousness – in all its varied forms.
The omniscient consciousness has 3 facets integrated together, though they seem to function independently, as observed in manifest nature. In simple words they are : Will, Wisdom & Activity. While different religions present them allegorically & metaphorically – they remain the root-expressions of all there is.
Everything around us can be ultimately divided into these 3. When investigating the particles of matter & quanta of energy – they also have atleast the “activity” vibration at it’s maximum. A smaller subset of them also have the “wisdom” vibration in all it’s potency. They are the ones responsible for the brilliancy & aliveness of life. Don’t they deserve to be distinguished apart? Shri P. R. Sarkar called them MicroVita. Btw, that’s what our body aspires for, when it’s hungry.
Firstly my apologies for missing-in-action for sometime. We were relocating and it was a terribly busy few weeks for us. Anyway this is Part 3 on Stroke & Diet and sharing on a very important part of a stroke survivor’s diet and it is none other than Fruits.
Personally I feel that it is equally important to address the issue of Antioxidants in relation to a healthy diet be it for stroke survivors or ordinary folks. Sufficient quantity of fiber and antioxidants in our diet are the building blocks for good health.
Antioxidants are disease-fighting compounds that prevent and repair damage caused by oxidation from environment pollutants, chemical toxins, tobacco smoke, lifestyle abuse and poor diet choices. Unchecked oxidation can lead to cancer, heart disease, Alzheimer’s diseases and Parkinson’s diseases.
From the Book “The Antioxidant Miracle” by Lester Packer Ph.D., Lipoic Acid, Pycnogenol, Vitamins E and C will help you to prevent oxidation. One source for these antioxidant content can be found in fruits. A five to ten servings of fruits daily should supply you with sufficient antioxidants. One serving is about the size of your fist. Locally in South-East Asia we have the following fruits that are rich in antioxidants.
Red-fleshed Guava contain high quantity of the antioxidant Lycopene, more than strawberries, spinach and broccoli. Lycopene may lower the risk of cancer such as prostate, ovarian, cervical, oral, pharyngeal, esophagus, stomach, colorectal, lung and pancreatic cancer. One pink-flesh Guava contains 37 calories and is a good source of fiber and Beta-Carotene another antioxidant. Helps to lower cholesterol as well as blood pressure too. Continue reading →
My earlier post Stroke & Diet Pt. 1 was sharing on what a healthy diet is suppose to do and that is about effective control of Blood Pressure, Sugar Levels and Cholesterol levels. In Part Two, let us be more specific and explore some appropriate food that will help keep these levels in check. Here are some helpful guidelines.
Choose lean meats, fish and poultry and bake, broil or grill whenever possible. Add beans, peas, lentils, nuts and seeds to it.
For Calcium supply, include 3 cups of low-fat or fat-free milk, yogurt or low-fat cheeses for good bone health. For those who cannot consume milk use calcium fortified foods and beverages to fill the gap.
Limit your fat, sugar and salt for these extras can add-up. Check food labels and look for low in saturated and trans fats. Sugars often only provide added calories with little added nutritional value so reduce your intake and if possible avoid it. Choose and prepare food with little salt or sodium.
Eat any type of fish with edible bones, such as canned salmon or sardines. Fish contains Omega 3 Fatty Acids which helps to reduce risks for Arrythmia or sudden death, blood clots and Atherosclerosis, reduce Triglycerides levels and lower Blood Pressure.
Choose dark-green vegetables like kale, broccoli, turnip greens and mustard greens. The calcium in these veggies is better absorbed than the calcium found in spinach, rhubarb, beet greens and almonds.
Calcium-fortified tofu, soymilk, orange juice, breads and cereals are excellent staples. Tofu, soy, walnuts and flaxseed oil are the plant sources of Omega 3 Fatty Acids.
Vitamin D also plays an important role by helping in with calcium absorption. Exposure to the sun is another way where our bodies produces Vitamin D say 15 – 20 minutes exposure. Be careful with supplementation because Vitamin D is stored in the body and can be toxic in relatively low amounts (>2,000 i.u./day).
Watch out for my next post on Stroke & Diet Part 3, which will cover Recommended Fruits which are beneficial for stroke survivors!