| |
FORSIDE
-
-
-
-
|
|
Nutrition & Diet:
Hippocrates stated: “death begins in the colon” and accentuated the importance food have on our health. Also modern scientist state that the essential requirement for any healing process is healthy intestinal flora.
As human beings we are kept alive and healthy according to our body’s ability to digest the food we consume. However, these days the body face many problems since food is no longer just food, but has been modified and altered into unrecognisable materials, thus leaving the body to survive on a minimum of nourishment. Moreover the body must overwork in order to create the material we consume into absorbable components depriving it for energy, which could otherwise have been utilised elsewhere.
When many food products have been altered from their original molecular and chromosomal structure it is in order to enhance growth, colours and resistance to insects. These foods have not been altered to hold better nutritional value for humans but to put extra money in the pockets of the food industry. These products have mainly been altered within the last five decades resulting in foods which our body and digestive system is not yet evolved to digest. These foods create huge tension upon the digestive system and its related organs consequently the body gets fatigued producing complaints such as headache, vision troubles, constipation, muscle pain and water retention. In fact the most common cause of overweight and plumpness is accumulated water (dropsy) and not as many think excessive fat. The connective tissue is simply clogged with matter which the body does not have time to clear and clean away because the cells responsible for this job is busy fighting chemicals and molecular structures from various food products ingested daily. A clogged connective tissue holds water instead of draining it which then leads to bulging, cellulite and a feeling of heaviness and uneasiness.
The poor nutritional quality of the food, together with other prevalent modern influences, encourages overeating which is another serious and ubiquitous present-day nutritional source of disease.
The body can react negatively to foods for at least four reasons:
IMPAIRED DIGESTION:
Food that is completely digested is absorbed as a MICRO-molecule. Food not digested adequately may be absorbed as a MACRO-molecule and does not provide nourishment. The body must have food digested and absorbed a certain way or else the body does not recognize the particle as food. Furthermore, improperly digested food may activate the immune system to reject the macromolecular food particle since it doesn't appear like the nourishing food it expects. If this rejection continues, a METABOLIC REJECTIVITY SYNDROME develops and a variety of symptoms such as depression, fatigue, headache, muscle and joint aches, clouded mentation, or inability to concentrate occur. Finally, a chronic degenerative disease develops. Impaired digestion not only promotes metabolic rejectivity through macro-molecular absorption, but also may cause SECONDARY MALNUTRITION since much of otherwise nutritious food exits through the intestines without ever being digested or absorbed. Usually no obvious signs of malnourishment are apparent, but reduced resistance to infections, prolonged inflammation, and other signs of subtle immune deficiency may occur.
PROCESSED FOODS ARE DIFFICULT TO DIGEST:
The purpose of processing food is primarily to increase the shelf-life. Processing usually involves inhibiting or removing the natural enzymes and oxidants found within the food that cause spoilage. As a result our intestinal enzymes are prevented from digesting the nutrients out of the food as well. In addition, chemical preservatives, additives, colourings, as well as artificial fertilizers and insecticides used in farming infiltrate into the food. Many of these chemicals cannot be digested, metabolized, or detoxified.
TOO MUCH OF THE SAME FOOD:
When a food is eaten in large quantities or eaten over and over again, rejectivity symptoms often develop, even if the food is natural and nutritious. It appears the body does not tolerate anything in large quantities. Even excessive sunshine, water, and exercise can stress or harm the body. Food is no different. Since each food has its own unique nutrient composition, a small amount of a wide variety of foods provides a broad and balanced supply of essential nourishment while avoiding metabolic rejection.
If you think eating fat will make you fat, think again. When you eat fat, a chemical signal is sent to your brain to slow down the movement of food out of your stomach. As a result, you feel full. It is not surprising that recent research is showing that those who eat "fat-free" products tend to actually consume more calories than those who eat foods that have not had their fat content reduced. In addition, fats are used not only for energy, but also for building the membrane around every single cell in your body. Fats also play a role in the formation of hormones, which of course make you feel and function well. It is far worse to be hormone depleted from a low fat diet than it is to over eat fat.
WATER:
The most important life-giving substance in the body is water. The daily routine of the body depends on a turnover of about 40,000 glasses of water a day. In the process, your body loses at a minimum of 6 glasses a day, even if you don’t do anything. With movement, exercise, and sugar intake (that’s right) etc. you can require up to over 15 glasses of water a day. Consider this – the concentration of water in your brain has been estimated to be 85% and the water content of your tissues like your liver, kidney, muscle, heart, intestines, etc are 75% water. The concentration of water outside of the cells is about 94%. That means that water wants to move from the outside of the cell (where it is diluted) into the cell (where it is more concentrated) to balance out things. The urge water has to move is called hydroelectric power. That’s the same electrical power generated at hydroelectric dams (like Hoover Dam). The energy made in your body is in part hydroelectric. I just know you wouldn’t mind a little boost in energy.
CARBOHYDRATES:
Carbohydrates can be categorized into single sugars (called monosaccharides) that require no digestion in order to be transported from the intestine into the blood stream. They are glucose, fructose, and galactose. Double sugars (called disaccharides) require splitting into the single sugars glucose, fructose or galactose by intestinal wall enzymes. The four main disaccharides are lactose (found in milk), sucrose (table sugar), maltose and isomaltose (found in corn syrup, malted foods, and candies). The two types of starches (called polysaccharide) are amylose and amylopectin and are made up of long strands of sugars. Amylose contains straight and unbranched chains of sugars while amylopectin is branched. Amylopectin is harder to digest and therefore especially a problem when there is damage to the intestinal enzymes. Fiber is a starch for which the human being does not have the intestinal enzyme to digest.
Impaired digestion of sugars have been found in celiac disease (gluten enteropathy), soy-protein intolerance, cow's milk protein intolerance, diarrhea in infancy and children, intestinal parasite infections (Giardia), cystic fibrosis, and Crohn's disease. Lactose intolerance represents a common form of this condition in which lactase, the enzyme that breaks down milk sugar (lactose) is damaged, impaired, or absent. Unknown to most doctors is that often there is a combination of affected enzymes. Some starchy foods that were assumed to be digested completely are, in fact, incompletely digested by most "healthy" people. |
|
