The Other Side of 50 October 2013

Healthy Habits

By From page OSF8 | August 28, 2013

Food is surrounded by fads, trends, superstitions and your cousin’s absolute belief that certain foods shouldn’t be eaten with other foods.

How do you pick out what to believe? Is there any truth to any of it? Would a diet of meat, vegetables and potatoes still hold up? Or should you be doing protein smoothies and drinking green tea all day long?

In over three decades of helping people with their health issues, I have found that there are some good habits that stand the test of time.

They have a definite impact on improving a person’s health and do not require complicated
procedures, making them, in my opinion, the true earmarks of the laws of health.

When you discover the real needs of the body, trends and fads lose their impact.

Here are some healthy habits that can make a difference, over the long run, in avoiding nutritional deficiencies that are the root cause of many chronic ailments.

1. First thing in the morning, squeeze the juice from half a lemon into a glass of water and drink it. Not only will it help your kidneys and liver flush out toxins from the previous day, it will help alkalinize the body’s ph. lf a person gets too acidic, disease has a chance to set in. Drinking lemon water helps the body maintain its ph balance and the water energizes the body

2. Eat within one hour of awakening. lf you wait longer than that, your body’s blood sugar drops and you’ll find yourself craving sweets and other things. That sets a disaster course for the rest of the day and makes it harder for the body to maintain its ph balance. Protein foods are the best choice and give you long-lasting energy.

3. Eat at least three raw foods daily. No matter how modern science has gotten, there are still some nutrients that can be found only in raw foods, such as enzymes, which help convert food into mechanical energy, necessary to make body systems work. You’ll feel healthier, have more
energy and will discover how wonderful food can taste in its natural state.

Percy McManus

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