Natural foods are unprocessed, unrefined and considered whole because of their nutritional value. The cost effectiveness of foods that are altered through manufacturing are quickly becoming the greatest offenders in the American diet. "Harvard Public Health Review" suggests that at the expense of our health, manufacturers are adding more chemicals, salt, sugar and trans fatty acids while encouraging the consumption of ready-to-eat foods. This convenience adds to the growing rates of heart disease, diabetes, arthritis, cancer and obesity.
Natural Fruit
Natural fruit does not contain harmful artificial ingredients or preservatives. They are naturally sweet and are low in fat and calories. In addition, natural fruits are abundant sources of carbohydrates, fiber, potassium, and antioxidant vitamins, and they contain phytochemicals that support overall health, rapid healing and building immunity. Clemson University Cooperative Extension claims that eating 2 cups of fresh fruit everyday can lower your risk for heart disease, stroke, type 2 diabetes, kidney stones, bone loss, and cancers of the mouth, stomach and colon-rectum.
Natural Vegetables
Natural vegetables, like natural fruits, do not contain additives or preservatives and are best consumed in a raw or a lightly cooked form. This retains the nutrients found in vegetables and provides more health benefits. Vegetables contribute to overall nutrition due to their abundance of dietary fiber, vitamins A, C, riboflavin, iron and magnesium. They are also free of cholesterol and low in fat provided you do not coat them in heavy sauces or butter. If eating vegetables raw, the University of Kentucky College of Agriculture suggests following the food pyramid provided by the United States government, which recommends three to five 1 cup servings per day or more. If cooking your natural vegetables, a serving size is about a 1/2 cup, and the same daily recommendations for three to five servings still apply.
Whole Grains
Whole grains are natural foods that are not milled or refined. In their natural state, whole grains contain their original components to include germ, endosperm and the outer bran layers. Foods that fall into the natural whole grain category include oats, wheat, rice, corn and barley. According to the University Health Center at the University of Georgia, natural whole grains are low in fat and cholesterol while containing significant amounts of both soluble and insoluble fiber for digestive health. In addition, whole grains contain vitamins A, E, riboflavin and minerals such as selenium, zinc, copper, iron. One extra benefit to eating natural whole grains is that they take longer to chew and digest. This decreases food intake and can aid weight management, and control diabetes, certain cancers and heart disease.
Natural Meats
Natural meats and poultry are regulated by the USDA Food Safety and Inspection Service to ensure that these foods are not preserved with chemicals and are free of artificial colors, sweeteners, flavorings, hydrogenated oils, stabilizing agents or emulsifiers. According to the Food Marketing Institute, natural as labeled relates more to the simplicity used in processing the food than how the animals were raised. However, this labeling is a strong indication that the meat or poultry you are buying does not contain any fillers or preservatives and must be labeled to indicate only ingredients originating in nature. Natural should not be confused with the term organic.
References
- Harvard Public Health Review:Public Health Takes Aim at Sugar and Salt
- Clemson University Cooperative Extension: Focus on Fruits
- University of Kentucky College of Agriculture: Versatile Vegetables
- University Health Center at the University of Georgia: Whole Grain Goodness
- Food Marketing Institute: Natural and Organic Food
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