Basic understanding on nutripoints in future foods

You're probably aware that the foods you eat are very different from those eaten by your grandparents. What determines how "food styles" change? Agricultural trends, food storage, and distribution methods all have some effect, but a big determinant is simple fashion. It's no longer fashionable, for example, for a woman or man to display wealth with girth. It made cultural sense, once upon a time, to achieve status, with the evidence of rich and lavish meals. The lean and hungry peasant would look with longing at the tubby lord. Today that trend is fully reversed: for years now people have believed that you can never be too thin or too rich.

In addition to fashion, there are practical reasons for a constantly changing and diverse national diet. A farmer, faced with a day of work from sunrise to sunset, is going to have nutritional needs that differ substantially from those of stockbroker or a bank teller. The latter simply don't need the greater amounts of fuel required by a body that's doing hard labor.

The great nutritional challenge we face today can be simply stated. Our optimum diet has two principles that seem diametrically opposed: we need to get high levels of nutrients (to keep our bodies functioning well while helping them to fight the effects of disease, aging, and pollution), and we need to achieve this in fewer and fewer calories (to avoid excess weight that affects our appearance and our health).

These needs force us to scrutinize our foods in a new way. It we want to achieve optimum health and longevity we have to think about nutrients per calorie.

Nutrients per calorie is the basic cost/benefit analysis we have to keep in mind when we choose foods. It's analogous to our efforts to get the most value per dollar when buying a product. Because we are usually limiting our calorie intake, every calorie has to count in terms of overall nutritional value. Here's an example: there is ample vitamin C in half an avocado, but it will "cost" 160 calories, while a cup of grapefruit juice has nine times the vitamin C of the avocado at a "cost" of only 95 calories.

This concept of nutrients per calorie explains why junk foods are junk: they provide virtually no nutrition and a lot of calories. Take, for example, a typical fast-food lunch: a Big Mac with a large order of fries and a Coke. This meal gives you only 30 to 50 percent of major nutrients at a cost of 1,064 calories. For many people that's the total number of calories they should have in a day, and they wouldn't have gotten half their necessary nutrients. With nutripoints, you can get over 100 percent of any RDA, along with optimum amounts of fiber, protein, and complex carbohydrates, with the same number of calories.

You must remember, also, that it costs vitamins and miner­als to burn up calories. If you're not getting adequate nutri­ents along with the calories you're burning up, the body's stores of vitamins and minerals must be called upon to make .up for the lack in the food itself. This is the not uncommon predicament that can lead to clinical or subclinical deficien­cies and less-than-optimal function of various body processes.

A high nutrient-per-calorie ratio is the basic principle of every healthful diet. Nutripoints rates every food on the basis of this critical nutrient-per-calorie ratio. Moreover, because nutripoints rates just about every conceivable food, it allows you to create your own diet, one that suits your tastes and your life-style.

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