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utopian vision, the average healthy productive life span would approach a century, entirely without using food
supplements or vitamins. In this world doctors would have next to no work other than repairing traumatic
injuries, because everyone would be healthy. But this is not the way it is.
Chapter Two 27
In our less-than-ideal world virtually everything we eat is denatured, processed, fried, salted, sweetened,
preserved; thus more stress is placed on the liver and kidneys than nature designed them to handle. Except for
a few highly fortunate individuals blessed with an incredible genetic endowment that permits them to live to
age 99 on moose meat, well-larded white flour biscuits, coffee with evaporated milk and sugar, brandy and
cigarettes (we've all heard of someone like this), most peoples' liver and kidneys begin to break down
prematurely. Thus doctoring has become a financially rewarding profession.
Most people overburden their organs of elimination by eating whatever they feel like eating whenever they
feel like it. Or, they irresponsibly eat whatever is served to them by a mother, wife, institution or cook because
doing so is easy or expected. Eating is a very habitual and unconscious activity; frequently we continue to eat
as adults whatever our mother fed us as a child. I consider it unsurprising that when people develop the very
same disease conditions as their parents. they wrongly assume the cause is genetic inheritance, when actually
it was just because they were putting their feet under the same table as their parents.
Toxemia also comes about from following the wrongheaded recommendations of allopathic-inspired
nutritional texts and licensed dietitians. For example, people believe they should eat one food from each of the
four so-called basic food groups at each meal, thinking they are doing the right thing for their health by
having four colors of food on every plate, when they really aren't. What they have actually done is force their
bodies to attempt the digestion of indigestible food combinations, and the resulting indigestion creates
massive doses of toxins. I'll have a lot more to say about that later when I discuss the art of food combining.
Table 1: The Actual Food Groups
Starches Proteins Fats Sugars Watery Vegetables bread meats butter honey zucchini potatoes eggs oils fruit
green beans noodles fish lard sugar tomatoes manioc/yuca most nuts nuts molassas peppers baked goods dry
beans avocado malt syrup eggplant grains nut butters maple syrup radish winter squash split peas dried fruit
rutabaga parsnips lentils melons turnips sweet potatoes soybeans carrot juice Brussels sprouts yams tofu beet
juice celery taro root tempeh cauliflower plantains wheat grass juice broccoli beets "green" drinks okra
spirulina lettuce algae endive yeast cabbage dairy carrots
Standard dietitians divide our foods into four basic food groups and recommend the ridiculous practice of
mixing them at every meal. This guarantees indigestion and lots of business for the medical profession. This
chart illustrates the actual food groups. It is usually a poor practice to mix different foods from one group with
those from another.
The Digestive Process
After we have eaten our four-color meal--often we do this in a hurry, without much chewing, under a lot of
stress, or in the presence of negative emotions--we give no thought to what becomes of our food once it has
been swallowed. We have been led to assume that anything put in the mouth automatically gets digested
flawlessly, is efficiently absorbed into the body where it nourishes our cells, with the waste products being
eliminated completely by the large intestine. This vision of efficiency may exist in the best cases but for most
there is many a slip between the table and the toilet. Most bodies are not optimally efficient at performing all
the required functions, especially after years of poor living habits, stress, fatigue, and aging. To the Natural
Hygienist, most disease begins and ends with our food; most of our healing efforts are focused on improving
the process of digestion.
Digestion means chemically changing the foods we eat into substances that can pass into the blood stream and
circulate through the body where nutrition is used for bodily functions. Our bodies use nutritional substances
for fuel, for repair and rebuilding, and to conduct an incredibly complex biochemistry. Scientists are still
busily engaged in trying to understand the chemical mysteries of our bodies. But as bewildering as the
chemistry of life is, the chemistry of digestion itself is actually a relatively simple process, and one doctors
Chapter Two 28
have had a fairly good understanding of for many decades.
Though relatively straightforward, a lot can and does go wrong with digestion. The body breaks down foods
with a series of different enzymes that are mixed with food at various points as it passes from mouth to
stomach to small intestine. An enzyme is a large, complex molecule that has the ability to chemically change
other large, complex molecules without being changed itself. Digestive enzymes perform relatively simple
functions--breaking large molecules into smaller parts that can dissolve in water.
Digestion starts in the mouth when food is mixed with ptyalin, an enzyme secreted by the salivary glands.
Pylatin converts insoluble starches into simple sugars. If the digestion of starchy foods is impaired, the body is
less able to extract the energy contained in our foods, while far worse from the point of view of the genesis of
diseases, undigested starches pass through the stomach and into the gut where they ferment and thereby create
an additional toxic burden for the liver to process. And fermenting starches also create gas.
As we chew our food it gets mixed with saliva; as we continue to chew the starches in the food are converted [ Pobierz całość w formacie PDF ] - zanotowane.pl
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