We all have our own opinion of what constitutes a good healthy diet. The foods mentioned here are just a few, I try to include, as regularly as possible, in my fight against Multiple Sclerosis.
This is not my first venture into writing about the health benefits of a healthy diet. Indeed, while sifting through my archives of this blog, I find I have written many posts focused on diet, perhaps the main one is: a diet for multiple sclerosis avoiding processed foods
I decided to put this post together after stumbling across another post on the healthiest foods on Earth and noticed a lot of common ground between their list and mine.
A Healthy Diet for Multiple Sclerosis
Now, I have been diagnosed with multiple sclerosis for over 20 years. And I firmly believe that I am still reasonable active because I have been able to manage my symptoms with my healthy diet.
If its good enough for Popeye, its good enough for me. Spinach is a great source of iron, but its not to everyone’s taste. I used to love a spinach and cream cheese pasty, before I decided that I should go gluten-free and dairy-free. Kind of scuppered the cheese and the pastry. I consume it mostly as a smoothie with green cabbage and pear.
This nutrient-dense green superfood is readily available – fresh, frozen or even canned. One of the healthiest foods on the planet, spinach is packed with energy while low in calories, and provides Vitamin A, Vitamin K, and essential folate.
It is a food I often feel almost immediate benefit from. I feel invigorated and energised after consuming a portion of spinach.
Avocado is considered by many to be a super-food. They are certainly a great source of healthy monounsaturated fats, Vitamin B6 and loads of folate.
I like them, peeled and sliced, with a mixed salad of Mediterranean leaves. Super healthy and super slimming.
Frequently ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Another of the often touted superfoods.
Blueberries feature in my daily diet on most days when these berries are available.
Broccoli is is a cruciferous vegetable, known scientifically as Brassica oleracea.
This vegetable is related to cabbage, kale, cauliflower and Brussels sprouts.
Broccoli is high in many nutrients, including fibre, vitamin C, vitamin K, iron and potassium. Broccoli also contains more protein than most other vegetables.
It is a key ingredient in my Wahls Protocol and features in my vegetable smoothies alongside spinach and cabbage.
Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. California kiwifruit is available November through May, while the New Zealand crop hits the market June through October making fresh kiwis available year round.
Banana fruits are among the most important food crops in the world.
They come from a class of plants called Musa, that are native to Southeast Asia, and are grown in many of the warmer areas of the world.
Bananas are a healthy source of fibre, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.
Anecdotally, I have heard them reported to be great pain moderators in patients with Fibromyalgia.
Kale is not only our most lutein-rich food at World’s Healthiest Foods, it is also the top lutein-containing food in the USDA’s National Nutrient Database that analyzes 5,350 foods that contain this carotenoid nutrient. Among the carotenoids, lutein is perhaps best known for its supportive role in eye health, and in particular, for its ability to protect different parts of the eye from potential damage by light or oxygen.
As a green vegetable, it forms an important part of the Wahls Protocol and I am constantly experimenting with different ways of cooking this super healthy food.
Quinoa is the seed of a plant known scientifically as Chenopodium quinoa.
It is high in many nutrients, and is often referred to as a “superfood.”
Quinoa (pronounced KEEN-wah) is actually not a grain, but a pseudo-cereal, a seed that is prepared and consumed like a grain.
However, quinoa is higher in nutrients than most grains.
Quinoa has a crunchy texture and nutty flavour. It is also gluten-free, so it can be enjoyed by individuals who are sensitive to gluten or wheat.
I enjoy this sprinkled on my granola for my breakfast pick-me-up.
Turmeric is the spice that gives curry its yellow colour.
It has been used in India for thousands of years as a spice and medicinal herb.
Recently, science has started to back up what the Indians have known for a long time… it really does contain compounds with medicinal properties.
It is an unscientific approach, but I love a good, not too hot, curry. I have long known that many spices are mooted to have beneficial qualities.
I am thinking of writing a series of articles based around Dr Terry Wahls teachings and based on the Wahls Protocol come up with a UK oriented healthy shopping list and meal suggestions.
If you would be interested in this, please jot a reply in the comments section of this post. If I receive a good response I shall finish my research and get publishing. A healthy diet is important for each and every one of us, not just for those with a chronic illness.