The diversity of diets, supplements, and a wide range of products (primarily industrialized) makes choosing a personal and family diet challenging. Many chronic patients consistently think they are eating healthy food. However, after closer inspection, this is not the case! The phenomenon stems from the ambiguity of the whole subject of nutrition science, which does not have an agreed-upon and precise methodology. Everyone has the right to name the diet after themselves and advertise and market it.
The article in the link below describes the balanced-varied diet. It attempts to establish the principles and rules for an optimal diet that can serve most of the population, including chronic patients. (With minor changes)
The primary principles of the balanced-variety diet are that much unprocessed natural food (preferably organic and not genetically modified) contains all macronutrients and ingredients, and reduced quantities of animal protein, preferably grass-fed or organic range-free products, are included.
- Many dietary fibers are mixed with natural oils and fats, enabling an effective emulsification process.
- Fermented products with natural live bacteria are essential for good health. Vegetables, fruits, seeds, sprouts, roots, legumes, mushrooms, beans, berries, and nuts should be very high-volume diet components.
Link: The balanced-varied diet is the most suitable anti-inflammatory diet.
