For many years I have been teaching that it is a good idea to consume whole foods for our health and well-being. The reasons seemed obvious. Whole foods are those that nature provides, with all their edible parts.
Whole foods of vegetable origin include fresh vegetables and fruits; whole grains (millet, brown rice, oats, rye, whole wheat, buckwheat, quinoa, cornmeal); beans and legumes (lentils, chick peas, kidney beans, etc); nuts and seeds. Whole foods of animal origin include eggs, small whole fish, seafood (shrimp, lobster, soft shell crabs), and small fowl. Under this model, when consuming larger animals (pork, beef, venison) the idea is to use as many parts as possible (muscle, kidney, heart, etc), including the bones to make stock, to maximize nutrient intake. Eating whole foods insures consumption of the maximum amount of original natural nutrients, in the right proportions.