Webster’s Dictionary defines a habit as “a pattern of behaviour acquired through frequent repetition.” In other words, a particular action or practice becomes established as a habit after prolonged repetition. It is a course of action that becomes engrained in the mind, in the way a path in a wood forms when people regularly walk along the same beaten track.

Bad eating habits develop in the same way and for most adults the difficulty they experience in kicking the habits stems from the fact that these began when they were children and have been part of their lifestyle for many years.

Healthy Eating as a Way of Life

The same is true when it comes to eating for good health. Just as one cannot become fit by doing exercises only now and again – to become fit one has to exercise regularly and to become an athlete, exercise has to be a way of life, similarly, we can never develop a healthy eating habit only by occasionally eating healthy food. Eating healthy food also has to become a way of life. However, the first step in developing a healthy eating habit is to educate ourselves about the nutritional aspects of the food we eat, in order that we may distinguish the good from the bad. A basic understanding of the nutritional value of food is essential if we want to learn how to eat for good health.

Why do we eat food?

We eat food because our physical bodies require proper nutrition to function. The importance of correct nutrition can be seen in the various ailments that can result from under nourishment or unbalanced diets. Good diets provide balanced nutrition which reduces cholesterol, blood pressure, and helps with weight control. And to function properly, the body must have the correct combination of the following nutrients.

Carbohydrates – these are the primary source of energy for the body. The body converts carbohydrates to glucose which is used immediately as fuel for the body or stored and used later. However, too much glucose is not good as it is stored as fat.

There are two types of carbohydrates – simple and complex. Sugars are simple carbohydrates. Starches and fibres are complex carbohydrates. Examples of each type include bread, potatoes, pasta and broccoli, apples and bananas, respectively.

Proteins – these are used to build muscles and other tissues. They also function in the creation of hormones. Like carbohydrates, excess protein is stored as fat. There are two main sources of protein – meat and vegetables. However, one should not rely too much on meat as a source of protein because animal protein is high in saturated fat, which can cause cholesterol.

Fat – contrary to popular belief, fat is actually a nutrient that the body needs. The issue is the type of fat. There are two kinds of fat – saturated and unsaturated. Saturated fats are the unwanted variety that can cause cholesterol, whilst unsaturated fats are desirable and healthy. Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. Examples of unsaturated fats include fish, olive, sunflower, corn and soybean oils.

Vitamins – these mainly work to maintain the body’s energy levels in the performance of tasks. Some vitamins also help to prevent disease. For example, vitamins A, C, and E, also called antioxidants, help reduce the risk of coronary artery disease by preventing build-up on the artery walls. Vitamin B-1 is needed for digestion and proper nervous system function, Vitamin B-2 is used for normal cell growth, whilst Vitamin B-3 helps to detoxify your body. Folic acid assists with production of red blood cells. Vitamin D assists with the absorption of calcium and Vitamin K helps blood clot to clot.

Minerals and trace elements – these help variously in many of the body’s processes. Minerals like chlorine help make digestive juices whilst Phosphorus helps build strong bones. Both can be found in the foods we consume. Trace elements are required only in minute amounts and Salt is another nutrient the body needs, although more than 2400 milligrams per day should not be consumed, as it can raise blood pressure.

From the foregoing, it goes without saying that balanced nutrition is the basis of a healthy diet. Armed with a basic understanding of the nutritional value of the food we eat, we are in a position to follow certain guidelines in our endeavour to develop a healthy eating habit.

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OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Simsonig Chenin Avec Chene Chenin Blanc W. O. Stellenbosch 2009 14.5 % alcohol about $28.

Let’s start with the marketing materials. “Description : This wine has won numerous top prizes in 2011 in South African wine shows. Tasting Note : As its title suggests, the 2009 Chenin Avec Chene is aged in 400-liter French oak barrels for 11 months of which one-third are new. The nose shows great varietal character with wet wool, dried honey and a touch of lanolin with fine delineation. The palate is very well balanced, polished by that new oak (although personally I might have used a little less.) Nevertheless it has an irresistible finish of honeycomb, pear and white peach that is entrancing. Drink now-2017. Score – 93. (Neal Martin, at the erobertparker web site, Aug. 2011).” And now for my review.

At the first sips this wine tasted of golden oak, which was not overdone (yet?) and presented balanced acidity. Wasabi-less Japanese rice crackers gave this libation pleasant acidity. Then came a no cheese homemade lasagna featuring whole wheat noodles, ground chicken, spicy salsa, and peas. In response the Chenin Blanc was mouth filling and long but lived up to its name providing too much oak. It tasted of lanolin and had good acidity. Dessert was chocolate cake with lots of nuts and frosting. Now my wine tasted burnt and was oaky.

My next meal started with chicken soup and Matzo balls. The soup imparted fine acidity with a tinge of oak to our South African friend. The Matzo balls rendered it syrupy. The main dish was baked chicken legs in cardamom, cumin, and coriander. In response the liquid was balanced, except for the oak. I tasted caramel. The libation stepped up in response to mashed potatoes. But it was virtually absent when paired with a commercial Turkish salad composed of sweet pimento, tomato paste, dried parsley, hot peppers, vinegar, and spices.

The final meal focused on an omelet perked up with dried basil, dried thyme, sliced garlic, and red peppers, along with disappointing, rather tasteless, Asiago cheese. The CB tasted of oak and caramel. A side dish of grilled eggplant rendered this drink slightly syrupy. Zesty guacamole rendered the liquid long, but mostly oak. In response to fresh strawberries there was only a shadow of oak in my glass. Because it was a shadow, it was fairly pleasant.

Final verdict. Do you have to guess ? If I could get their more reasonably priced, lesser oaked model I might try it. Even if it doesn’t carry the outrageous number 93.

Levi Reiss authored or co-authored ten computer and Internet books, but prefers drinking fine wine. He teaches computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and a whole lot more. Visit his Italian travel website www.travelitalytravel.com.