As a general rule of thumb, eat fresh fruits and vegetables until you’re satisfied.
Consume several smaller meals throughout the day, especially if dealing with low blood sugar problems.
For the purpose of allowing the body to perform its internal house-cleaning most effectively, it's recommended to remain on the slight side of hunger and not eat in excess for the sake of calories. Dr. Morse doesn’t recommend counting, tracking, or stressing over caloric intake.
How much energy you'll need to consume depends on multiple factors including:
- how thoroughly your body can digest and process the food you eat (starting with proper chewing),
- the degree to which your body can absorb the nourishment from the food you’ve [hopefully] been able to digest properly, and
- how efficiently your body utilizes the nourishment, which is dependent on steroid and hormone factors (and therefore the importance of a healthy endocrine system).
If you need to eat more as a result of physically demanding activities (sports, job, etc.), feel free to do so.
Bananas, papaya, durian fruit, jackfruit, mangoes, an avocado in the evening (preferably as part of a salad), etc., are all excellent and filling fruits.
Depending on your current health regimen, a nut/seed and dried fruit combination (one kind of each) may also be enjoyed preferably as the last meal before your evening salad.
Example: hazel nuts + raisins.
Additionally, you can incorporate a quality superfood blend like Dr. Morse's Superfood Explosion.
There has always been the question of: ‘How much and how often should a person eat?’ It's my personal opinion that we should eat only one-to-three different foods at a time, and eat as often as we like, but only when we are hungry. Our society recognizes eating only three times a day: breakfast, lunch and dinner. Because of this, we tend to overeat and combine many different types of foods at the same meal. This only serves to overwork the GI tract and digestive organs, causing mal-digestion and malabsorption of our nutrients. Thus, people in our culture ‘live’ mostly on fermentation and putrefaction by-products.
Robert Morse, N.D.