Questions & answers about a wholefood diet
The idea of a wholefood diet is based on the principle developed by Professor Werner Kollath (doctor and hygienist): “let the food we eat be as natural as possible.” This concept focuses chiefly on the health of the individual. This means that those following wholefood diets try and eat foods which are as natural as possible, usually vegetarian. Processed foods should be of the highest possible nutritional quality.
Wholemeal products contain wholegrain flour. They are high in nutritional value because important vitamins, minerals and trace elements are predominantly located in the exterior layers of the grain. People who eat wholemeal products on a regular basis also eat more digestible fibre. Many different cereals are ground into wholemeal flour. In addition to wholemeal flours from wheat, spelt etc. which contain gluten, gluten-free wholemeal flour products such as teff flour, containing 100% wholemeal teff flour, are also available.
Everybody’s been there: A quick ready-meal, a snack on the go or a sweet temptation every now and again… Our daily diet often contains too many calories and too much fat with saturated fatty acids and cholesterol.
Wholemeal food is characterised by the fact that it contains sufficient amounts and the correct proportion of all those nutrients necessary to a healthy diet. Many nutritionists believe that approx. 50 % of our calorie intake should consist of carbohydrates, while 30 % should be fat and 20 % protein. Those who consistently follow a wholefood diet and combine this with regular exercise can make a positive contribution to their health and physical well-being.