‘Whole’ lot of goodness slows ageing

A key tactic in slowing the ageing process and preventing disease is to eat more wholefoods.

The tip comes from nutritionists who say slowing ageing can be achieved by eating wholefoods, which are foods “closest to their natural state” and full of nutrients, which include: unprocessed fruit and vegetables, brown rice, oats, rye, beans and legumes, eggs, seafood, poultry and red meat such as beef, lamb and pork.

The healthy functioning of the body and the slowing down of the ageing process works through the nutrients found in wholefoods, as nutritionists claim eating food in its natural state ensures people benefit from these ‘synergies’. The amino acid tryptophan, for example, is the precursor to the “happy” hormone serotonin, but needs B vitamins in order for it to be converted into serotonin.

Sonya Stanley, accredited practising dietitian at the Dietitian’s Association of Australia, tells DPS News “eating a balanced diet with plenty of wholefoods from core food groups helps reduce the risk of some diseases and promotes longevity”.

“In Australia, up to 11% of all cancers are thought to be related to not eating enough vegetables and fruits. It is not just one part of fruit and veg that helps to prevent cancer, rather the whole package including vitamins, antioxidants, phytooestrogens and fibre work together to reduce your risk of diet-related diseases. So, it’s important to eat wholefoods like fruit and veg every day,” Ms Stanley says.

Wholefoods are also rich in antioxidants which neutralise free radicals. An overload of free radicals has been linked to problems such as heart disease.

Below are some of the benefits of wholefoods versus packaged foods:

• Instant oats versus traditional oats: instant oats usually have the oat bran – the layer of the grain beneath the hull – removed, destroying many of its nutritional properties as many vitamins and much of the fibre are found within the bran.
• Whole fruit and vegetables versus packaged juice: most fruit and vegetable juice has been stripped of its fibre content. After it has been juiced, a fruit becomes a concentrated source of sugar.
• Canned or frozen fish versus fresh fish: essential fatty acids in fish are often reduced in the processing or packaging process. Omega-3 fatty acids assist with the immune and nervous systems, cardiovascular and reproductive functions.

While nutritionists recommend increasing the intake of wholefoods, you do not have to deprive yourself as moderation is often the key.