Role of Vitamins, Proteins and Fats in the Diet

There is no need for supplements with a balanced diet as our body has the capacity to produce enough of the necessary vitamins needed to maintain health’ (Tierra, 1998, p.61). Though cooking may destroy some of the nutrients, it actually improves our body’s ability to absorb what is there (Tierra, 1998, p.61). Oriental nutrition recommends longer cooking for weak bodies and shorter cooking for strong bodies (Tierra, 1998, p.61). The addition of a small amount of sea vegetable such as kelp, dulse, nori, kombu, wakame, arame or hiziki to the diet can help possible trace mineral deficiencies (Tierra, 1998, p.61).

Adequate protein intake with healthy fats and oils reduce the craving for excessive carbohydrate consumption and helps with the protein production in the body (Tierra, 1998, p.52). It assists in the loss of excess body fat and helps to maintain a healthy body weight, satisfies the appetite, and gives food better taste (Tierra, 1998, p.52). A certain amount of healthy fat, like olive oil, sesame oil, and clarified butter (ghee), each day is required for the absorption of vitamins A, D, E and K (Tierra, 1998, p.52).

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