A recent survey of nearly 700 Americans showed that 72 percent believe they are healthy eaters, yet government data proves otherwise.
The USDA recently revealed that Americans get plenty of protein and carbohydrates, but often fall short on key nutrients such as magnesium, potassium and vitamins C and E.
Over fifty years ago, extreme cases of nutrition deficiencies created scurvy, beriberi, kwashiorkor and governments took steps to address the deficiencies by fortifying foods and establishing daily allowances. Now with scientific advances, we now know that even small amounts of vitamin deficiencies hurt us much more than people realize.
While most Americans appear well fed, a key question is: Are you nutritionally fit? To assess your nutritional condition, consider the following:
Do you shun the sun? People who wear sunscreen, live in northern climates or have darker skin may not receive optimal levels of vitamin D, which is made following exposure to sunlight. Vitamin D helps the body absorb calcium and may also promote ovarian, breast, prostate, heart and colon health. If you spend a lot of time indoors, elderly, or have darker-skin tone, I suggest getting your vitamin D3 level checked. If it is low, consider supplementing. Vitamin D food sources include mushrooms, milk and fatty types of fish. However, it is hard to achieve optimal intake through food alone.
Do your meals lack color? Does dinner typically consist of meat, starch and the same green vegetable? For optimal health, add more colors to your diet. Vegetables such as steamed carrots, peppers and red cabbage add vibrant hues to the dinner plate while citrus wedges brighten the standard bed of greens. Eating a variety of fruits and vegetables maximizes nutrient intake and provides antioxidants, which help fight free radicals that may cause premature aging. Superfoods supplements can also help you bridge the gap.
Is fish a regular dish? The American Heart Association recommends two servings of fish per week. Choose wild caught salmon, mackerel and sardines, which are rich in omega-3 fatty acids. Other sources include walnuts, flaxseeds, chia seeds, and marine phytoplankton.