8/2/2023–|Last updated: 8/2/202312:53 PM (Makkah)
In the era of fast food that invaded our lives in light of the accelerated pace of life in which we live, and its serious effects on our physical and mental health, a new concept of food has finally emerged, which is “smart foods”.
The concept of “smart food” means food that benefits health and at the same time preserves the environment and is beneficial and profitable for farmers. This type of food is beneficial, especially in protecting the brain, heart, nerve cells and blood vessels, and helps in delaying the symptoms of aging and reducing its serious diseases.
And “smart food” is food that meets all criteria, as it is nutritious and healthy for humans, and is also good for the planet because it is environmentally sustainable, in addition to being good for farmers in terms of the possibility of increasing yields and profits.
The main objective of the “Smart Food” initiative is to diversify the sources of healthy and beneficial food, and to avoid fast foods that are both harmful to health and the environment. It is one of the solutions that contribute to addressing some of the biggest global issues, from malnutrition that is prevalent in the poorest countries, to obesity and rampant obesity in the richest countries, as well as its positive contribution to environmental issues, including climate change, water scarcity, rural poverty, According to what you mentioned platform Smart food finally.
And she was World Food and Agriculture Organization (FAO) of the United Nations called for the use of “smart” food systems that conserve energy and protect the environment, during the United Nations Conference on Sustainable Development held in Rome in 2012.
At the time, the organization emphasized that “agriculture’s heavy dependence on fossil fuels undermines the sector’s ability to feed the world, perpetuating poverty and undermining efforts to build a more sustainable global economy.”
The FAO confirmed that the world’s food production systems, from the farms in which food is grown to the processing and marketing stages, consume 30% of the total available energy in the world, which contributes decisively to environmental pollution.
What are the “smart foods” recommended by scientists?
Healthy “smart” foods contain plenty of fruits, vegetables, fish and healthy fats, such as olive oil and others. According to the platform “Psychology Today” (Psychology Today) and the location ofBBC(BBC) a number of healthy “smart” foods, we mention here 7 of them:
1- Colorful vegetables and fruits
The health benefits of a diet rich in fruits and vegetables — especially colorful ones — on the brain and heart are among the most consistent findings in nutritional science, according to Diana Minich, a functional nutrition specialist and faculty member at the University of Western States in New York City. Portland, USA, in statements to “.BBCThese plant foods contain thousands of natural compounds called phytonutrients, including carotenoids and flavonoids, which have anti-inflammatory benefits.
Colorful foods – especially red, blue and purple ones – such as eggplant, sweet potatoes, beets, purple cauliflower and colored figs also contain a high percentage of the plant pigment anthocyanin, which reduces the risk of heart disease and type 2 diabetes.
2- Salmon, sardines and herring
Fatty fish, such as salmon, sardines, and herring, are full of omega-3 fatty acids (Omega-3Unsaturated fatty acids that the body needs to perform many important functions, such as building brain cells.
It also forms an essential part of the cell membranes in the body, helps preserve nerve cells, and raises levels of serotonin in the blood, a chemical that improves mood in the brain, which leads to a feeling of contentment and happiness.
And a study from the Rush Institute for Healthy Aging in Chicago found that people who eat at least one serving of fish per week are significantly less likely to develop Alzheimer’s disease than those who avoid fish, because the marine diet helps. On communication between neurons, it has a significant positive effect on learning acquisition and improving memory performance.
3- Hot Cocoa
Professor Chang Yong Lee, Professor of Food Chemistry at Cornell University, found that the antioxidant content of 2 tablespoons of pure cocoa powder is “almost 2 times stronger than red grape juice, 2 to 3 times stronger than green tea and 4 to 5 times stronger than times of black tea”.
The antioxidants in hot cocoa protect brain cells fromOxidative stress(oxidative stress), which can lead to Alzheimer’s disease and other disorders.
4- Nuts, especially almonds and walnuts
In addition to their appeal and popularity, nuts are rich in antioxidants, and researchers have found that they lower blood cholesterol levels.
A Harvard University study showed that women who ate more than 5 ounces of nuts per week were significantly less likely to develop heart disease, compared to those who ate one ounce or less.
Also, nuts do not gain weight like other types of fatty foods, and they are also rich in the aforementioned “omega-3”.
5- olive oil
Extra virgin olive oil, a staple of the Mediterranean diet, contains powerful antioxidants called polyphenols. It has been proven that olive oil reduces blood pressure and cholesterol levels.
The Mediterranean diet is one of the best diets in the world, and scientists often rank it as the healthiest diet.BBC” (BBC).
6- Garlic resists aging
This pungent plant has amazing benefits, as it fights aging through its antioxidant properties. Garlic also contains powerful antibacterial and antiviral compounds, which help in getting rid of colds and infections caused by stress.
Crushed raw garlic is best. Cooked garlic is less powerful, but still good for your heart and blood vessels.
7- Berries improve memory and lower blood pressure
Sweet cranberries are full of antioxidants, and scientific studies show that a diet rich in berries improves memory and motor skills and reverses age-related decline.
The chemicals in berries also affect the mechanism of contraction of the arteries, and thus have a good effect on blood pressure, as high blood pressure can damage the tiny blood vessels in the brain, and eventually lead to strokes.
