I used to think a peanut butter and jelly sandwich on whole-wheat bread—with a banana—was the healthiest meal on the planet.
Peanut butter had protein.
Bananas had potassium.
Whole-wheat bread was a superfood.
That was when I prioritized building muscle over health. Back then, I would become irritable if I didn’t eat something every two or three hours. I later learned that this was due to chronic low blood sugar (hypoglycemia).
My dietary philosophy has evolved since then. Now I understand the importance of getting enough minerals like calcium, magnesium, zinc, and many others in my diet.
Minerals are probably the most important group of micronutrients. Today, most people are not getting anywhere near enough minerals in their diet because of the way food is grown and processed, and because of widespread environmental pollution that depletes minerals from the body.
Perhaps the best way to obtain enough minerals from your diet is to eat a variety of cooked vegetables with each meal. Vegetables are loaded with minerals. Cooking them breaks down the tough fibers and makes the minerals more bioavailable and absorbable.
I’ve been eating large amounts of cooked vegetables with each meal—along with animal protein and small portions of whole grains like blue corn—for about seven years. I no longer have hypoglycemia. I’m able to eat three meals a day—spaced five hours apart—without needing to snack in-between. Several other health issues have also resolved.
Many health authorities promote special herbs and remedies over dietary discipline. But if you want to make real improvements in your health, I suggest adding a variety of steamed or pressure-cooked vegetables to at least two meals each day.