A Vital Diet also known as Living Foods Diet is not a diet with the goal to reduce or gain weight. It is a diet in which you decide to eat the highest amount of what you eat in a day from vital (living, brisk; lat. vita ,Life’) food to feel more alive and healthier.
What are vital foods
Vital foods are all plant foods which still contain a great amount of their original water content as they had when they were harvested. Raw Food Crackers* dried in a dehydrator and made of flaxseed and the pulp of vegetable juice are healthier than normal baked bread, but still there is no vitality in these crackers. There are not vital, because the veggies lack all the water, which made them vital before.
A head of lettuce that is lying around in your fridge for one week is by far not as vital as the parsley on your windowsill. An apple fresh picked from a tree and directly eaten is much more vital than one that you can buy in an organic store. The vitality of food stays and falls with the time that elapses from harvest to savor. Also optimal storage plays an important role to keep as many vitamins as possible.
Energy supply on a vital diet
Those who want to nourish them selfs of vital plant foods, obtain their main requirement of energy from simple carbohydrates and cover around 80% of their daily need with these. The best sources for simple sugars are fresh fruits, sprouted buckwheat*, sprouted lentils and other sprouted pseudo grains like Quinoa and Amaranth. The next lower levels on how to supply the energy needs of the body are raw starchy vegetables like carrots and sweet potato, sprouted grains, cooked vegetables like pumpkin or potatoes and at the very end cooked grains. There are not vital any more, but they deliver energy from easier to digest carbohydrates.
The body needs of protein are covered if we consume around 10% of our daily calories from protein sources like leafy greens (wildplants, leaves from trees, grasses), leafy green vegetables (celery, lettuces, kale, spinach) and of course seeds and sprouts. 10% of daily calories from fat are also sufficient and is supplied through the small amount of fat that is in all fruits, leaves and vegetables as well as through fats from fatty fruits (durian, olives, avocado), seeds (pumpkin, sesame, hemp, sunflower, etc.) and rarely nuts (almonds, filberts, macadamia, etc.).
80-10-10 is flexible
It is important to see these ratios (80% carbohydrates, 10% protein, 10% fat) more than recommendations instead of fixed values. Somedays you may eat more fat and protein, other days more carbohydrates. As long as you stick to the idea throughout the year the proportion will be coherent. For proteins and fats I stick to the following idea: as few as possible and as many as needed.
Now you know what my definition of a vital diet is. I’m interested: How big is the amount of vital foods that you have in your daily diet and how do you feel with this? What ist the biggest challenge you face when trying to include more living foods into your daily meals? Write me your answer as a comment or contact me directly.
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