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The importance of nutrition and micronutrients

“Let your food be your remedy”, Hippocrates already warned. “A good doctor must be able to cook”, say the Chinese. Both proverbs point in a similar direction: The right food keeps us healthy and has a beneficial effect on disease; the wrong food makes us sick. That is why good therapists always ask their patients about their dietary and drinking habits. Unfavorable influences can often be already detected here, maybe even the causes of health disorders themselves.

Nutrition plays a very important role in human life, and a balanced, wholefood diet is among the basic prerequisites for all activities intended to maintain and optimize effective performance capacity as well as prevent and treat all kinds of diseases.

Our food is made up of macronutrients that are mainly used for energy production and structural functions, as well as of micronutrients, such as vitamins, minerals, trace elements, amino acids, fatty acids, enzymes and secondary phytochemicals. They are just as vital as the macronutrients and they are the ones that enable the metabolism to be activated, which includes energy production and functioning of all immune system areas, the formation and use of proteins and hormones or the transport of substances and information within the organism.

Micronutrients also include antioxidants or free-radical scavengers and their co-factors which recruit themselves from different micronutrient groups. They take over important tasks in protecting the body from adversely acting radicals and in helping to detoxify harmful substances.


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