All about fruitarianism with a long-term fruitarian, Lena

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Personal blog of Fruitarian Lena - fruitarian life in text and photographs.

In this third week of the year my health app gave me a report with this numbers:

Avg. carb intake 156.7 g
Avg. fat intake 37.8 g
Avg. protein intake 22.9 g

Avg. carb percentage 59.0%
Avg. fat percentage 32.0%
Avg. protein percentage 9.0%

I did forget to log a couple of days and missed a few fruits, but the average numbers should be close to real.  I ate more seeds this week than I do usually. It had been cold.

Winter berry choices: organic raspberries and wild blueberries.

My app informed me once again that I made two marathons this month of 2016 - accumulated, of course :-) - 84K this December.

Watermelons are still good.

A girl from the Ancient Egypt in Chakrasana

I started studying Yoga when I was 17 with Patanjali Yoga Sutras in various translations, and then read tons of book on various traditions in Yoga (Hatha, Pranayama, Kundalini, etc). First, I would like to present to you my personal compact version / interpretation of the 8 limbs of Yoga योग.

Yoga Sutras are based on atheistic philosophy Samkhya, an orthodox (Astika) and atheistic hindu system of dualism.

Nishi Shiki was invented in 1927 by Katsuzō Nishi, the chief engineer for the Tokyo subway and an aikido teacher.

Most of my life I followed the first four rules every day, and substituted the rest with yoga asanas. 

On most mornings I do all or some of the exercises and postures on this list, all slightly modified for my needs over the years, some named for convenience - I used to memorize the best sequence this way. I used to start with Surya Namaskara, but lately I've been leaving it out. 

Plutarch

But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy.

Carbohydrates

Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk products, one of the basic food groups.

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. Simple sugars are called monosaccharides and include glucose (or dextrose), fructose, and galactose. The table sugar most customarily used as food is sucrose - hydrolyses into fructose and glucose in the body. Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. 

Starch is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. 

Fiber is consists of non-starch polysaccharides such as arabinoxylans, cellulose, and many other plant components such as resistant starch, resistant dextrins, inulin, lignin, chitins, pectins, beta-glucans, and oligosaccharides, and are derived from plants. Dietary fibers are not digested by gastrointestinal enzymes. Soluble fiber dissolves in water, changes as it goes through the digestive tract, where it is fermented by bacteria, partially into physiologically active byproducts - healthful compounds. Insoluble fiber does not dissolve in water and stays intact as it moves through your digestive system, can be prebiotic and metabolically ferment in the large intestine. Dietary fibers can change absorption of other nutrients and chemicals. Some soluble plant fibers can modulate intestinal inflammation and are contrabiotic. Many types of so-called dietary fiber are not actually fibrous.

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