• Increasing energy by nutrition

    Energy-increasing diet has to include green leafy vegetables, fresh fruits and salads, fish, and nuts, among others

    Energy-increasing diet has to include green leafy vegetables, fresh fruits and salads, fish, and nuts, among others

    Sometimes we feel tired or weak thus, the need to increase our energy. We know that energy is gained by different ways and in various forms but, one simple way to increase it is by looking at our nutritional intake.

    Foods and drinks carry chemical energy which means that during the decomposition processes energy is released. The body uses the evolved chemical energy for a number of purposes: building new cells and tissues, maintaining muscle tone and enabling motion (including heartbeat as well as the tone and motions of all blood vessels, visceral organs, etc.), heating the body, cooling the body (in certain circumstances it may require more energy than heating), catalyzing other metabolic processes, immune defence, etc.

    Ironically when we feel tired or weak we usually cannot increase our energy by taking up the well-known energy supplying nutrients: carbohydrates (e. g. in sugar, bread or pastry) or fat – unless tiredness or weakness is just caused by rejecting the same nutrients from the diet. In all other cases eating carbohydrates or fat may even reduce the amount of energy instead of augmenting it, leaving us even more depressed or enervated. The reason obviously is that the digestion of these molecules needs quite a lot of energy, too.

    Though the proper choice of energy-boosting foods and drinks partly depends on the reasons for being tired or weak (especially if one is ill), in the majority of cases we have to compose our diet from foods and drinks which are rich in vitamins, minerals, important trace elements, and also amino acids or simple polypeptides (basic compounds for the synthesis of proteins), even enzymes.

    An energy-increasing diet has to include much green leafy vegetables, fresh fruits and salads, fish, eggs, dairy products, nuts and seeds. Whole grains also contain important trace elements, so flours and food products made out of them are beneficial, too. Honey, though being relatively rich in sugar, is also a good choice because of its high vitamin and enzyme content. Pollen is one of the best energy increasing foods, regarding that it carries all the above listed essential substances. Carrots and beetroots as well as certain kinds of mushrooms, for example shiitake, are highly reco­mmendable, too.

    A number of herbs, either used as spices in foods and drinks, or in the form of an extract, can also ’do wonder’ to our energetic disposition. Among them there are, just to mention a few, angelica, allspice, cinnamon, ginger, ginseng, rosemary, turmeric.

    I recommend two amazingly energy-increasing foods which are easy to prepare at home and delightful to eat: one of them is the Russian ’borshch’ soup and the other is the Arabian ’as’ soup.

    Borshch Soup: Wash and cut one kilogram beef into cubes and cook it approx. for 1 hour and a half. In the meantime peel and cut into chips or strips one big beetroot, three carrots, one big celery root (tuber to be precise) and the half of a small white cabbage. Add the vegetables to the beef, and add some salt, a good tablespoonful of tomato purée (a glass of pure tomato juice is an alternative), and three or four teeth of garlic. When the beef and the vegetables are tender, thicken the soup and leave it until next day. Then cook it for 20 minutes more with four or five potatoes, peeled and cut into cubes, and at the end add 2 tablespoonfuls of custard and mix it well up.

    As Soup: Steep one good handful of beans in water until next day. Put a pan with one litre and a half (approx. 3.5 pints) of water to boil on the cooker, and add the beans, and similar quantities of lentils and rice. (Those are to be selected and washed beforehand). About half an hour later add one meat-soup cube, and after that, washed and chopped leaves of dill, parsley, celery, onion, and spinach, one good handful of each ones. Boil the soup for approx. 15 or 20 minutes more. When ready, take it off the cooker and let it cool a little. Add 3 or 4 glasses of yoghurt and stir it well. At the end chop a small onion, fry it in a little oil, and mixing it with a teaspoonful of mint (dried of fresh, chopped), add it to the soup.

    About the author: Emilia Kliment is a featured writer of ArticlesGratuits.Com. She has spent many years in studying animal behaviour and is practicing and teaching herbalism and other alternative therapies.


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