1. Eat slowly, chewing food thoroughly. Food should be eaten slowly, and should be thoroughly masticated.
2. Eat regularly. Regularly in eating is of vital importance. The stomach cannot properly handle a delayed meal.
3. Eat nothing between meals. never should a morsel of food pass the lips between meals.
4. Eat in cheerful surrounding and with pleasant table conversation. A merry heart does good like a medicine.
5. Drink water abundantly between meals. Drink freely, it (water) helps to supply the necessities of the system, and assists nature to resist disease. Drink freely of pure, soft water.
6. Use simple methods of food preparation. If you regard your life, you should eat plain food, prepared in the simplest manner.
7. Use mainly natural sweets instead of sugar. Be moderate in the use of all sugars. The free uses of sugar in any form tends to clog the system, and is not infrequently a cause of disease.
8. Use natural foods. Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural manner as possible, are the most healthful and nourishing.
9. Cook to preserve food values. There is a way of combing and preparing food that will make it both wholesome and nourishing. There is such a thing as robbing the body of nutrition.
10. Be sure fruits and vegetables are in good condition. More die by eating decayed fruits and decayed vegetables which ferment the stomach and result in blood poisoning, than we have any idea of.

Ingredients:
2 tbsp. Nescafe Classic
1 piece banana lacatan
2 tbsp. sweetened cocoa
1/4 cup carnation condensada
2 cups shaved ice

Procedure:
Combine all ingredients in a blender jar. Process until fully combined and mixture is smooth.
Transfer into 2 tall glasses. Serve.

Preparation Time: 5 min.
Servings: Makes 2 glasses

Good to know
Coffee has antioxidants that protect the body from cell damage and help prevent aging.

Soups is where to make sense our appetite or as an entire meal in themselves. The best way for me to eat hot soup is when it rains, this creamy corn soup is very delicious and yummy of all the soups I tasted. So try it to yourself.

Ingredients:
3 cups whole kernel corn, canned or boiled
2 eggs, beaten
3 tablespoons cream of corn powder
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup evaporated milk
4 cups water
salt to taste

Procedure:
Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
Boil 3 1/2 cups water.
Add all ingredients.
Stir in diluted cream of corn powder-cornstarch mixture.
Bring to a boil and simmer for 1 to 2 minutes, strring constantly. Water may be added if a thinner soup is desired.

Here are other tips on how we can prevent nutrients from escaping or from getting lost.

* Keep leafy greens and salads in plastic bags or ventilated containers in the crisper section of the refrigerator (usually the lower portion). Root crops such as potatoes, carrots and turnips can be kept in a cool, dark, airy place in the kitchen, such as woven basket or wooden open box.
* Refrigerate cooked produce in airtight containers and use within 2 to 3 days. Refrigerate fruit juice in small containers so that less surface area is exposed.
* Carefully handle fruits and vegetables to avoid bruising, which causes faster loss of Vitamin C. Do not cut up produce unless you're ready to cook or eat them. Don't chop more finely than necessary.
* The outer leaves of vegetables are the most nutritious. Discard as few as possible. Nutrients are also concentrated in or just below the skin. If possible, eat unpeeled fruits and vegetables, or don't peel them to deeply. However, make sure that your fruits and vegetables are sold in clean areas where they have not been overly exposed to harmful organisms and pollutants.
* Fruits and vegetables are most nutritious served raw. Get into the habit of eating vegetables raw some of the time. Have them as snacks, with dips or in salads.
* Cook meats and fish thoroughly to kill harmful microorganisms but don't overcook them. Roasting, baking, stir-frying, steaming (fish), and broiling retain nutrients than braising or stewing (unless you also serve the defatted juices).