Foods that protect us

There are an abundance of medicines for conditions such as heart disease, intestinal and stomach disorders, rheumatism, liver and kidney diseases, tooth decay, etc. Even better than medicines, a balanced and effective diet is the most important means of protection. An average person needs about 40 nutrients to stay in good health.


Milk is an easily digestible food and contains biologically high-quality proteins. It is first on the list of protective foods because it contains almost all the nutrients a person needs: Proteins, salts, vitamins A, D, B1, B2 and nicotinamic acid. Unfortunately, almost all vitamin C is lost due to transport and loss of time.

Fruit juices

Vegetables and juices are indispensable for our diet. Fresh fruit has an abundance of vitamin C, is rich in iron and potassium, relieves the blood circulation through fluid secretion and prevents fat deposits. On the other hand, fruit is poor in proteins. Fruit juices contain all B vitamins (except B12, which is only found in animal proteins). Only freshly and carefully pressed fruits contain the same ingredients as the whole fruits, with the exception of pectin. Vitamin C quickly disappears when exposed to oxygen. It is therefore important that juice is consumed fresh and preferably within 15 minutes. This is especially true for pears, apples and grapes. Black and red currants are an exception and retain their vitamin C, even when preserved.

The most ideal is a mix of milk and fruit. What one person does not have is supplemented by the other. Products such as yoghurt, smoothies, cottage cheese, milkshakes or other milk products combined with fruit should not be missing from our contemporary diet.

  • The apple is the people’s food par excellence because it is consumed in many ways.
  • Pears contain less vitamin C than apples but contain a lot of fructose (fruit sugar) and vitamins A and B. Pears are moisture-secreting and slightly laxative.
  • Grapes strengthen, activate and are rich in potassium, iron and vitamins A, B and C. Extremely suitable for recovery from diseases and severe anemia.
  • Cherries and plums are rich in vitamins B and C, carotene, lime, iron and phosphorus
  • Apricots and peaches contain high levels of carotene. They are nice and fresh and have a calming and mild laxative effect.
  • Raspberries have an abundance of vitamin C, tartaric acid, citric acid and pectin. As a result, they hardly lose their vitamin content when cooked. The freshly squeezed juice is very healthy and blood purifying. Highly recommended for rheumatism and liver disorders.
  • Strawberries contain high levels of vitamin C, lime and phosphorus. Suitable for the preparation and preserving of jam.
  • Blueberries have a lower vitamin C content than other berry fruits, but on the other hand they lower blood pressure and diuretic due to the high content of carotene and potassium. Recommended for throat infections and oral diseases as a gargle or in dried form for diarrhea.
  • Gooseberries contain a lot of potassium but little vitamin C.


Not the slimy, limp cooked leaves as we know them from years ago, but the carefully treated and well-cooked leafy vegetables and raw vegetables contain substances that are an indispensable part of our nutritional system. Through vegetables we get essential vitamins and minerals such as calcium for bones and teeth and potassium for detoxifying our body. In addition, vegetables and fruits promote the digestion of other nutrients.

  • Carotene – resistance to infections
  • Vitamin E – important for metabolism, protects vitamin A, prevents excessive fat absorption, replenishes oxygen (important for people with lung diseases).
  • Vitamin K – increases the immune power of the blood, helps with blood clotting
  • Vitamin C – strengthens artery walls, resistance to infections, helps with the digestion of proteins
  • Vitamin B1 and B2 – conversion of carbohydrates (starch and sugar)
  • Folinic acid (belonging to the B vitamins) – cannot be imitated synthetically, intake is only possible through natural food.
  • Lettuce has the same ratio of lime and phosphorus as milk. Furthermore, iron, manganese, magnesium, sodium and copper.
  • Carrots have carotene (the content is approximately equal to the color shade). To properly absorb the carotene, raw carrots must be chewed, cut or planed thoroughly. The juice of the carrot has a high sugar content and also contains a lot of niacin (vitamin B group), which is good for the skin and the conversion of proteins.
  • Tomatoes are a healthy food because of the high number of nutrients and protective substances.
  • Bell pepper has the highest vitamin C content of all vegetables, but loses much of it by cooking or baking it.
  • Spinach is rich in carotene, iron, potassium, magnesium and some other biologically important proteins, vitamin C and some lecithin (for the functioning of the brain and nervous system).
  • Cabbage varieties contain a lot of carotene, vitamin C (a lot is lost in boiling water), iron, some proteins and lecithin

Cereal products

About two-thirds of carbohydrates and one-third of proteins are consumed by many people through grain products. Although fish, meat, eggs, raw vegetables and potatoes contain sufficient vitamin E, much of it is lost by heating. We mainly get vitamin E from national products such as bread because the inside does not get that hot when baking.

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