Advisory

Green foods

Green foods refer to foods that are rich in vitamins, minerals, and antioxidants, making them healthy for our bodies. This term typically applies to green vegetables such as spinach, broccoli, avocado, green peas, green peppers, kiwi, and many others. These foods are renowned for their nutritional values and health benefits, such as supporting the immune system, improving digestion, and reducing the risk of developing chronic diseases.

Green foods are also high in fiber, which helps regulate blood sugar levels and supports gut health. Many green foods also contain healthy fats, which are important for heart and brain health. Additionally, green foods are generally low in calories and can aid in weight loss. Their high water and fiber content can help increase feelings of fullness and reduce calorie intake.

Hello,

Is the use of green foods appropriate for autoimmune diseases, particularly for multiple sclerosis? The internet is full of very contradictory opinions, with half of the people claiming that in such cases it is literally undesirable to boost the immune system, while the other half say that the immunity in these patients is actually weakened (out of balance) and these foods are significant.

Thank you for your response.

There is no consensus on this topic among the professional community. If I were to present my opinion, I would not hesitate to recommend these products in basic doses in these situations, because they exhibit anti-inflammatory effects, and multiple sclerosis is associated with pro-inflammatory processes. Considering that some algae contain specific immunomodulatory substances, it is sensible not to unnecessarily increase the dosage, as it may be counterproductive.

Hello,

I have a question regarding proteins in green foods. I have never heard that green plants have complete proteins. I have always read this only about soy and basically hemp. Do they really have a complete spectrum?

Thanks.

The complete amino acid profile of proteins from plant sources is attributed to soy, quinoa, hemp seeds, chlorella, and spirulina. Aside from algae, which form a significant part of the green food category, the amino acid spectrum in sprout products theoretically approaches full completeness. However, it is necessary to differentiate at which growth phase the plant is processed by its manufacturer - from the beginning of the germination process through the different developmental phases of the plant, there is a fairly dynamic change not only in the proportion of macronutrients (including the percentage of protein content) but also in the quantity of individual amino acids. Unlike algae, where the composition and structure of macronutrients are relatively constant, the protein profile of other green foods is variable - but in general, we can assert that the category of green foods provides complete proteins.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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