Plant-based energy rich foods provide much or more energy than animal-based products, with the advantage that vegetables are more healthful and are endowed with healing power.
Energy is well-defined in physics as “the capacity to perform work.” It is not a component of foods, but rather the result of the combustion of the so-called energy-producing-nutrients: carbohydrates, fats, and proteins.
Energy units of measure: the calorie, specifically the kilocalorie (kcal), equivalent to 4.184 kilojoules (kj).
Energy sources: All of the energy supplied by food comes, ultimately, from the sun. Plants transform solar energy into chemical energy by synthesizing carbohydrates, fats, and proteins.
Humans can obtain the energy they need from two sources:
- Plant-based foods: In this manner, they directly utilize the nutrients produced by the sun’s energy, which is more healthful.
- Animal-based products: Animals assimilate and process nutrients from plants and other animals. By eating meat, eggs, milk, and its derivatives, one eats second-hand nutrients, which have been transformed by animals and, therefore, are less healthful.
Proportional distribution among energy-producing nutrients: Ideally, from a health standpoint, there should be a balance among those nutrients producing energy: 60% of calories should come from carbohydrates, 30% from fats, and 10% from proteins. The more plant-based energy rich foods you eat, the easier it is to meet these recommendations.
Function: The body produces work for all bodily functions in the broadest sense, whether physical, mental, or psychological, from the energy in foods.
Energy deficiency symptoms: Growth retardation in children, weight loss, physical weakness.
Consequences of excess: Obesity
Increased need: Intense physical exercise, trauma, and severe burns.
The loss of energy during the processing of foods: None or very little, since energy rich foods are affected very little by cooking or other processes.
REFERENCES
- George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 1. Chai Wan: Editorial Safeliz, 2005. 385. Print. [Energy rich foods]
