Optimized nutrient food

Abstract

The invention discloses an optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28 % to about 36 % of protein, about, 17 % to about 26 % of dietary fiber, about 6 % to about 10 % of omega 3 fatty acid, about 6 % to about 10 % of omega 6 fatty acid, about 4 % to about 8 % of omega 9 fatty acid, about 2 % to about 6% of saturated fat, about 4 % to about 13 % of starch / sugar, about 6 % to about 10 % of vitamins and minerals, about 2 % to about 5 %, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food are provided.

Description

technical field

[0001] The present invention relates to a low calorie optimized nutritional food with all essential and non-essential nutrients in the correct proportions necessary to optimize bodily functions to maintain health, prevent disease, delay aging, caloric optimization more specifically about 650. Optimized nutritional foods include omega-3 fatty acids and omega-6 fatty acids in a 1:1 ratio; high in dietary fiber; high in protein with complete amino acids, optimized vitamins and minerals, as FDA recommended daily values, capable of providing approximately 650 calories / 150 grams, but free of cholesterol, trans fat, preservatives, colorings and artificial flavorings. Background technique

[0002] Globalization and industrialization have resulted in natural changes in the oceans that provide food for human consumption. Global development and economic transformations place a local double burden of malnutrition and infectious diseases on the one hand and diet- and lif...

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