Ms. Ho explained that in the past, the nutritional density of food was high. However, in modern society, agricultural products are mass-produced in an industrialized manner.
For instance, crops that were once harvested annually are now harvested four times a year. This intensive farming depletes soil nutrients, resulting in food that may look large and plump but is actually low in mineral content. Since 2000, the level of industrialization in food production has increased further, likely leading to an even greater reduction in nutritional density, Ms.
Ho noted. She explained that in Taiwan, the lack of updated food nutritional values makes it difficult for dietitians to accurately assess whether patients are receiving adequate nutrition. Furthermore, she observed that many patients have underlying malnutrition issues, often linked to highly processed foods or modern food production methods.
Therefore, if a patient presents with symptoms primarily affecting the brain, such as anxiety, low mood, or sleep disturbances, dietitians will evaluate the patient’s consumption of pro-inflammatory foods. They will also assess the patient’s omega-3 intake, particularly their consumption of seafood or fish. Excessive exercise can lead to insufficient rest and may sometimes result in overeating, which increases guilt and psychological stress.
This can potentially trigger chronic inflammation. Specifically, she suggests substituting white rice with “multigrain rice,” which incorporates a variety of different ingredients. Additionally, it is recommended to adopt a “rainbow diet,” which involves including not just green vegetables but also colorful foods like red tomatoes, yellow pumpkin, white daikon radish, and purple eggplant.
This dietary diversity helps address micronutrient deficiencies and can improve chronic inflammation..
