In the 18th Century, many sailors on long journeys died from scurvy: indeed some battleships lost more men through illness than through enemy action. The cause of this was not understood, until it was discovered that adding fresh limes to the ship’s supply of preserved food seemed to boost the sailor’s resistance to the illness, and fewer died. The existence of parts of food essential for survival had been discovered.
Vitamins were discovered through the effect of their absence on people’s health, and increasingly the role of nutrition’s contribution to health was seen as equally important as exercise, hygiene, lifestyle issues, environment, and psychological wellbeing.
Increasing number of diseases are influenced by life style, the so called "diseases of civilisation". Nutritionists ascribe this to excess of refined carbohydrates, decreasing levels of exercise, fewer vegetables and fruit and the wrong type of fats in our diet. Fast food restaurants have brought about the diseases of civilisation.
A reaction to this has been the development of a slow food. The Slow Food movement preserves an eco-region's cuisine and the associated food plants and seeds, domestic animals, and farming methods of that region. It was begun by Carlo Petrini in Italy as a resistance movement to fast food but has expanded globally to many countries and now has a large membership.
It now describes itself as an eco-gastronomy faction within the ecology movement, and some consider it also the culinary wing of the anti-globalization movement. It announced the opening of a new University of Food at Pollenzo, in Piedmont, Italy in 2004. Carlo Petrini and Massimo Montanari are leading figures in the setting up of the University, whose goal is to promote awareness of good food and nutrition.
Nutrition can affect health in many ways. Ill-health can be brought about by an imbalance of nutrients, producing either an excess or deficiency which in turn affects body functioning in a cumulative manner. The body can be affected at the micro or macro levels by nutrition.
One such nutrient that has excited interests are the EFA's (essential fatty acids): the omega-3 and the omega-6 fatty acids. Of more interest is the omega-3 acid though both are expected to be in the ratio of 1:1.
Although the word 'fat' has some negative connotation, fats play a vital role in the body. The outer walls of all cells in the body are made of fatty substances. In the brain and nervous system the fatty wall is called myelin. Myelination is a crucial stage in the development of the brain in early life.
Omega-3 seems to help regulate the body's blood sugar levels, which helps keep hunger at bay. In the long term, it is believed that a diet rich in Omega-3 might lower the risk of diabetes and obesity.
The primary sources of omega-6 are corn, soy, canola, safflower and sunflower oil; these oils are overabundant in the typical diet, which explains our excess omega-6 levels.
Omega-3, meanwhile, is typically found in flaxseed oil, walnut oil, and fish
* Flax oil (linseed oil) - the richest natural source
* Flax seeds
* Hemp oil (best balance of omega 6:3)
* Rapeseed oil
* Pumpkin seeds
* Soybean oil (richer in omega 6)
* Walnut oil (richer in omega 6)
* Walnuts
* Oily fish
Several recent studies have shown that the incidence of depression in the population is correlated with a lack of fish in the diet and specifically with a lack of omega-3 fatty acids. Studies have also shown that fatty acid supplements can improve behaviour both in children with ADHD (attention-deficit-hyperactivity disorder) and related disorders and in adults with behaviour problems.
The other problems that could be associated with poor intake of omega-3 fatty acids seem to be: Dry skin, Dandruff, Frequent urination, Irritability, Attention deficit, Soft nails, Alligator skin, Allergies, Lowered immunity, Weakness, Fatigue, Dry unmanageable hair, Excessive thirst, Brittle, easily frayed nails, Hyperactivity, "Chicken skin" on backs of arms, Dry eyes, Learning problems, Poor wound healing, Frequent infections, Patches of pale skin on cheeks, Cracked skin on heels or fingertips.
When the importance of unsaturated fatty acids was first recognised it was in the context of reducing cholesterol levels and hence the risk of heart disease. This is still valid but it now seems they may have a wider significance since they affect the mental performance and behaviour.
Light, air and heat destroy EFAs, so processing and packaging methods are extremely important. Ideally, when buying oils, choose mechanically processed oils in opaque glass containers.
Essential Fatty Acid oils go off very quickly, so should be kept away from light, heat and air. Keep in the fridge once opened (1 week). They are destroyed by commercial processing, so always buy FRESH COLD PRESSED
Pesticides often concentrate in fats and oils, so it is best to buy ORGANIC whenever possible.
From a calorie viewpoint, all oils are equally fattening.
They contain 120 calories per tablespoon.
For optimum weight loss, reduce your overall fat/oil consumption to a sensible level: 25-30% of calories is very good; although 20-25% is better; while fats experts advocate 15-20%
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