Our modern society is awakening to a new and vital interest in nutrition. This curiosity is not aimed at the traditional dietetic and scientific field. Rather, it involves an emerging sphere of nutrition that encompasses not only the characteristics of food, but also explores the quality of the food source and holism of the consumer. This new area is called “natural nutrition.”
The quality of the food eaten affects the degree of well-being experienced. It is easy to comprehend that artificially created food, or food grown under sub-optimal conditions, cannot contribute the ingredients necessary to good health. Only natural, wholesome foods can produce the degree of health that brings peace of mind and enjoyment of life. In our society, this requires constant vigilance as to what we choose to eat.
The properties of natural nutrients are best summed up in these four words: natural, alive, good quality.
Natural, as in unprocessed, unrefined foods, such as whole grains and legumes.
Alive, meaning that it still contains live enzymes, such as fruit, vegetables, and sprouts.
Good quality, meaning grown in soil rich in essential nutrients such as organically grown foods (pesticide free and grown without synthetic fertilizers).
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