Health, vigor, and bravery
Health is the foundation for all human accomplishments, even when it is poor when it delivers far less energy and longevity than when it is good. I resolved to do everything in my power to stay healthy so that I may live and love to the fullest.
Indeed, health is more than just a question of vitality and longevity; it is also a question of sanity. A healthy mind goes hand in hand with a healthy body. In addition, the one is reliant on the other. A few months after I moved into my apartment and altered my diet, this dependence hit me like a ton of bricks. I'd read a lot of health books by that point. They had greatly aided me in better defining and meeting my nutritional needs.
To function properly, my body required a balanced and moderate amount of carbohydrates, fats, proteins, minerals, and vitamins. Foods containing these nutrients, on the other hand, required to be chewed thoroughly to facilitate digestion and absorption (this did not apply to fiber: a type of carbohydrate that the body can neither digest nor absorb). Chewing properly turns foods into mush and boosts the action of digestive juices on them or the availability of nutrients that are ready for absorption correspondingly. I gave my everything to this simple task, which was at the heart of my life.
Carbohydrates are simple or complex sugars found in fruits, honey, milk products, beets, rutabagas, potatoes, legumes (beans, lentils, or peas), nuts, seeds, whole grains, and the bread, cereal, or pasta derived from these grains. Simple sugars and digestible complex sugars provide energy and are involved in the creation of DNA and RNA molecules, which contain genetic information and function as genetic messengers, allowing the organism to regenerate and reproduce. Dietary fiber is made up of indigestible complex carbohydrates that aid in the removal of waste through the intestine. Constipation is an unavoidable result of consuming refined meals, and it is a sign that something is wrong. I avoided them at all costs except on certain occasions.
Saturated, monounsaturated, or polyunsaturated fats (with a phosphoric component in some of them - i.e., in phospholipids against triglycerides, which are pure fats) and cholesterol, which is a single fatty compound, are the two primary subdivisions of lipids. Saturated fats and monounsaturated fats, like simple sugars and digestible complex carbohydrates, provide energy. They also help to maintain the integrity of the body's tissues. Polyunsaturated fats and cholesterol, which are utilized for a range of critical processes involving the cardiovascular, digestive, endocrine, and immunological systems, also contribute to this integrity.
Polyunsaturated lipids are characterized by their volatility. They can be damaged and become dangerous when exposed to heat, light, or air, such as during processing, intensive cooking, or lengthy everyday use. In light of this, I made sure to eat items containing them in their most natural (unprocessed and, if feasible, uncooked) shape and fresh (unspoiled) state, such as walnuts and seeds, as well as the oil extracted from them. When cooking was required, as in the case of fish or tofu, which were among these meals, I chose steaming or baking over frying and proceeded with caution to avoid the mistake of undercooking.
I used the same basic concepts for foods containing monounsaturated fats, such as peanuts, almonds, olives, and avocado, as well as the oil derived from any of them, even though monounsaturated fats are less unstable than polyunsaturated fats. Cholesterol, which is only present in animal products, and saturated fats, which are predominantly found inland animal products, have a reputation for clogging arteries and causing organ malfunction if consumed in excess. I kept my intake to a minimum by eating a mostly vegetarian diet in which animal flesh was the exception rather than the rule. I limited my consumption of polyunsaturated and monounsaturated fats. The polar opposite, like any lack of moderation, is harmful to one's health.
Now it's time for the proteins. They are a variety of macromolecules made up of a huge number of amino acids (nitrogenous molecules that occur in twenty-two different forms). These macromolecules are broken down into molecular components during digestion, which then serve as raw material or building blocks to create new molecules or macromolecules (polypeptides, smaller than proteins, or proteins) that meet our physiological needs in a variety of areas, including metabolism, blood, mucous membranes, skin and tendons, muscles, and the endocrine, immune, and nervous systems. If the body has enough carbohydrates and fats to meet its energy needs, these chemical components work in this way. If not, they are stripped of their nitrogenous component and mobilized to meet these needs.
This is a waste of valuable amino acids, as well as a strain on the kidneys, which are responsible for removing the free nitrogenous portion once the liver has converted it to urea. My main sources of protein, which included legumes, nuts, whole grains, and the bread, cereal, or pasta formed from these grains, as well as milk and eggs, were also high in carbohydrates and lipids. The fats that mattered here were saturated or monounsaturated, but polyunsaturated fats were not a good way to meet my energy needs, given their many other critical functions.
Finally, minerals and vitamins are a group of about thirty compounds that work in tandem with carbs, fats, and proteins to provide a balanced diet. A lack in one of them can impair bodily function and, as a result, risk an individual's health. They aid in a variety of processes, including vision, nerve impulses and neurotransmission, muscle contraction, digestion and absorption, regulation of blood sugar and metabolic rate, respiration, energy production, regeneration and reproduction, formation and maintenance of bones and teeth, coagulation, protection against free radicals (noxious atoms or molecules), and immunity, as precursors or components of user agents or as useful agents themselves.
Because my normal sources of carbohydrates, fats, and protein were unrefined, they already provided me with minerals and vitamins. Refining is a horrible process that removes fibers and minerals from food. To make sure I had adequate minerals and vitamins, I supplemented these traditional sources with carrots, radishes, cauliflower, red cabbage, green vegetables, leafy and non-leafy, garlic, and onions. I also drank lots of water, though not during or immediately after meals to avoid flooding my stomach and disrupting my digestion. Minerals are often found in trace amounts in drinking water. Much more crucially, it has the power to restore bodily fluids and remove unwanted toxins from the system.
The nicest part of my new diet was that in just a few months, my mental health had significantly improved. I'd never thought so clearly or felt so daring before. I was full of energy and quickly engaged myself in the composition of my book on "vital efficiency." Because I was more alive, it appeared that I was more capable of justifying and embracing the challenge of living a fulfilling life. My level of energy had skyrocketed. I could sleep for three hours, recover for two hours, and then work for the remaining nineteen hours. My morale was abnormally high as a result of this rise.
This increase could not be attributed to chance alone. My relationship with my girlfriend (an extraordinarily kind and compassionate nurse who is also quite attractive) was in shambles and on the verge of ending. My new residence, on the other hand, was a big improvement; yet, what changed for the better during those few months was mostly my physical state, which influenced my mental state. Even though I still had bladder difficulties that debilitated me on occasion, I was in good health. This was a state of both bodily and mental well-being. I had a strong and joyful feeling of purpose that kept me going, particularly when it came to writing.
A balanced diet isn't everything when it comes to staying healthy. This endeavor should include fresh air and regular exercise. To avoid injuries, both types of exercise involve stretching before and afterward, as well as warmup and cooling intervals.
The first sort of exercise is anaerobic, meaning it does not require oxygen. Weightlifting is an example of anaerobic exercise. It builds muscles and bones when done repeatedly in rigorous workouts. Aerobic exercise, which is based on oxygen intake, is the second and most effective type of exercise. Jogging is one form of aerobic exercise.
It has several health benefits when done every day or a few times a week for at least fifteen minutes (enough to significantly and sustainably boost the activity of the respiratory and cardiovascular systems, which are responsible for supplying oxygen to the body tissues). It increases endurance, improves stress management, promotes a positive mood, strengthens the immune system, lowers the risk of heart attack and stroke, and aids in the prevention of obesity and the problems that commonly accompany it, such as diabetes and hypertension. In a word, getting enough fresh air and exercising regularly are essential components of a healthy lifestyle. They make a person stronger, feel better, and most likely live longer.
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