Wholefoods are plant foods which have not been processed or refined (or as little as possible) prior to eating – think fruits, vegetables, legumes, grains, nuts and seeds. The term wholefoods tends to refer to a more plant-based diet with animal products, oils and salt being excluded.
Wholefoods are grown from seed without chemicals, sprays or insecticides and are as close to their natural form as possible, providing us with a natural alternative to the many ‘convenience’ food products now being offered in supermarkets.
Recent research shows that getting optimal nutrition from our food (and thereby optimal health) we should be eating wholefoods as our ancestors did about 100 years ago as these retain fibre, phytochemicals and nutrients that are often lost with highly processed and packaged foods.
Examples of phytochemicals include anthocyanins which give blueberries their deep colour or red coloured lycopene found in tomatoes. Wholefoods are as nature intended them to be – no added fats, sugars or salt and with all the fibre our body needs. Fibre aids our digestion and helps us to feel full faster. Eating wholefoods also help to fight heart disease and diabetes.