Eat These 5 Foods to Feel Fit + Fabulous

By making small changes to your diet, you can take steps to prevent or manage chronic health conditions and live a longer, healthier life.

Using food as medicine is a powerful way to improve your health. By making small changes to your diet, you can take steps to prevent or manage chronic health conditions and live a longer, healthier life.

This is not to suggest that you throw away your meds, but rather that you add these foods in or substitute these foods. Here are 5 foods that can be used as medicine:

1. Berries: Berries are packed with antioxidants, which can help to protect against cell damage and disease. They are also a good source of fiber, which can help to regulate digestion.

2. Beans: The positive attributes of beans have been known worldwide by the healthiest populations. Furthermore, beans are inexpensive, filling, delicious, and available in a wonderful variety of colors.

3. Green tea: Green tea contains catechins, which are antioxidants that have been shown to boost the immune system and protect against cancer.

4. Nuts: Nuts are a good source of healthy fats, fiber, and vitamins. They can help to lower cholesterol and blood pressure.

5. Whole grains: Whole grains are a good source of fiber, which can help to regulate digestion and blood sugar levels. They are also a good source of vitamins and minerals.

These are just a few examples of food that can be used as medicine. However, there are many other foods that you can incorporate into your diet that can help you manage or prevent chronic illness. For further reading and learning, please see the Research + The Science section below

Let’s Get Curious!

Further Research + The Science

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2. Stark C. Guidelines for Food and Nutrient Intake. In: Stipanuk M.H., Caudill M.A., editors. Biochemistry, Physiology and Molecular Aspects of Human Nutrition. 3rd ed. Elsevier Saunders; St. Louis, MO, USA: 2013. pp. 34–47. [Google Scholar]

3. Stipanuk M.H., Caudill M.A. Structure and Properties of the Macronutrients. In: Stipanuk M.H., Caudill M.A., editors. Biochemistry, Physiology and Molecular Aspects of Human Nutrition. 3rd ed. Elsevier Saunders; St. Louis, MO, USA: 2013. p. 49. [Google Scholar]

4. Stipanuk M.H., Caudill M.A. The Vitamins. In: Stipanuk M.H., Caudill M.A., editors. Biochemistry, Physiology and Molecular Aspects of Human Nutrition. 3rd ed. Elsevier Saunders; St. Louis, MO, USA: 2013. pp. 537–539. [Google Scholar]

5. Stipanuk M.H., Caudill M.A. The Minerals and Water. In: Stipanuk M.H., Caudill M.A., editors. Biochemistry, Physiology and Molecular Aspects of Human Nutrition. 3rd ed. Elsevier Saunders; St. Louis, MO, USA: 2013. pp. 719–720. [Google Scholar]