All about fruitarianism with a long-term fruitarian, Lena

To live longer, eat 7+ pieces of fresh fruits or vegetables a day, but not canned or frozen.

People who ate at least 7 portions of fruit and vegetables each day were 42% less likely to die from any cause.

It was shown in a recent European study that followed more than 65 thousands participants over 12 years. People with the highest intakes were also 25% less likely to die from cancer and 31% less likely to die from heart disease. Analyzing studies like this, we need to remember that term “vegetables” usually include non-sweet fruits in botanical sense, like tomatoes, bell peppers, cucumbers, eggplants, squashes, and many others. See VegetablesFruits.

But canned and frozen fruit increased the risk of dying by 17%, and fruit juice was found to have no significant benefit.

The lead author of this study, Dr. Oyinlola Oyebode of department of epidemiology and public health in UCL, said:

“The clear message here is that the more fruit and vegetables you eat, the less likely you are to die at any age. My advice would be however much you are eating now, eat more.” 

Einstein:

Not everything that can be counted counts, and not everything that counts can be counted.

Food Energy

Food energy is chemical energy that animals derive from their food and molecular oxygen through the process of cellular respiration. Humans and other animals need a minimum intake of food energy to sustain their metabolism and to drive their muscles.

Organisms derive food energy from carbohydrates, fats and proteins as well as from organic acids, polyols, and ethanol present in the diet. Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fiber, may still be necessary to health and survival for other reasons. 

Using the International System of Units, researchers measure energy in joules (J) or in its multiples; the kilojoule (kJ) is most often used for food-related quantities. An older metric system unit of energy, still widely used in food-related contexts, is the "food calorie" or kilocalorie (kcal or Cal), equal to 4.184 kilojoules. 

<>Fats and ethanol have the greatest amount of food energy per mass, 37 and 29 kJ/g (8.8 and 6.9 kcal/g), respectively. Proteins and most carbohydrates have about 17 kJ/g (4.1 kcal/g). 

Conventional food energy is based on heats of combustion in a bomb calorimeter and corrections that take into consideration the efficiency of digestion and absorption and the production of urine. 

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