Is Your Food … Friend or Foe? You May be Overfed but Undernourished
How would you complete this sentence:
Eating is about ________________________________.
Your description may or may not match others but don’t you think there should be a common purpose?
From a cell’s point of view, the biological purpose of eating is to provide energy and nutrients to individual cells. The food you eat assimilates into your blood stream. It circulates in your blood to create cells, tissues, organs and the brain. Molecules of food are incorporated into the structures of the cells.
Do you want your cells build from the best building “brick” materials or poor, empty “straw” fabrication?
This means you must stay in control of your spoon and fork, not the other way around.
Your plate is your fate.
Disease is a “wolf” to keep from your “door”; that is your mouth.
Never take your food choices for granted
Expand your perception of food. Of course, it is also affected by such factors as culture, geography, soil, marketing, processing, advertising, education, income and exercise. But it is far more than being just food stuff found in a store or on your plate.
Food is the fuel you put into your body, far more than just taste, convenience or psychological need.
The bottom line is you wouldn’t put sludge into a car’s engine … why would you deliberately contaminate the infinite interdependence of your body?
Sometimes it may help to picture your choice of food traveling far beyond the mouth, esophagus, stomach and intestine to numerous interconnected systems. Your digested food nutrients continue to travel providing filtration through liver, kidneys, lungs and skin, elimination of waste, muscular and skeletal strength, cardiovascular function, intelligent immunity, and neurological function.
Visualize your body is a community … a malfunction in one area affects the whole organism.
Remember the statement that life and death begin and end in the colon. Everything you put into your mouth will modify your biology in some way. Imagine how something as simple as a small spoon or fork can determine your well-being with your choice of nutrients, both good and bad.
Look around the store shelves and accept the reality that your eating patterns are greatly changing. Starting in the 1950’s, the profit opportunity shifted from producing raw food stuffs (wheat, milk, fruit and cattle from family farms) to manufacturing name brand foods with long shelf lives. Mass production and distribution of industrialized products account for at least 50,000 invented food stuffs by “food engineers.”
For example, there has been a gigantic increase in eating refined carbohydrates. High fructose corn syrup didn’t exist in our food chain before 1970 but has increased 1000% between then and now.
Beware the two biggest Food Foes
Refined carbohydrates are mostly sugars and processed grains white flour, rice, pastries, sodas, snacks, pasta, breakfast cereals that create rapid spikes in blood sugar and insulin levels.
Saturated fats come from animal sources of food such as red meat, poultry and full fat dairy products that cause cholesterol to build up in arteries. Trans fats are partially hydrogenated fats which also increase total blood cholesterol and increase cardiovascular disease.
Take charge in limiting processed food.
The most devastating destruction of the quality and nutritional value of whole food is food processing. Intensive manufacturing can only deplete enzymes, vitamins and minerals. For example, grain processing strips as much as 98% of all the nutrition in the wheat such as healthy oils, minerals and fiber.
Every day make a conscious effort to maintain your health through wise food choices. Disease prevention is far less expensive than disease treatment. We spend fortunes treating people after they become sick. We don’t even spend 1% of that cost to inform and prevent.
Avoid the pattern of “medicalization” of common events thinking that only drugs can counteract or improve natural body functions. After all, you don’t get sick because your body lacks a certain “drug” and needs ingestion.
Check the nutrient profile of food as a biological unit of energy
A nutrient is defined as any matter that is digested in order to maintain cellular structure and function for energy, body building and immunity against disease.
All nutrients have a short and specific life-cycle that must be absorbed and made part of human tissues. The main nutrients are carbohydrates, proteins, lipids (fats), water, vitamin and minerals as well as fiber which is indigestible but important to prevent constipation and removal of solids. Some essential nutrients cannot be synthesized by the body and must be obtained from food (minerals, vitamins and some amino proteins).
Are your nutrients bio-available in order to function?
Bio-availability means that a fraction of the ingested nutrient must be absorbed by the cell to use and store.
Cells need at least 100 nutrients a day for optimum performance at the same time and in the right ratio to each other to perform 1000’s of biochemical reactions.
At one time nutritional studies focused on single nutrients that work for specific deficiency diseases. Now modern bio-sciences focus on the role of nutrition in complex diseases by researching whole foods, meals and dietary patterns.
Here is a simple exercise. Draw four circles representing four cells. Beside them draw your version of an apple.
How many nutrients do you think an apple has?
Definitely more than the recognizable sugar, dietary fiber, vitamin A, vitamin C and potassium. In fact, more complete botanical data shows an apple has 108 nutrients, 62 with activities.
A banana has 284 nutrients with 173 activities. Tomatoes 345 nutrients with 174 activities. Onions, one of my favorite foods, has 452 nutrients with 214 interactions.
You can check the phytochemicals and biological activities of your favorite fruit or vegetable at Dr.Duke’s Phytochemical and Ethnobotanical Database USDA
Back to your apple, write Nt (Nt Nt Nt Nt Nt Nt ) to fill it up as fully as you can. Nt represents a different nutrient.
Draw arrows joining many Nt’s (nutrients) to the cells. Now you can see why when you eat an apple, you’re not just eating one nutrient but a powerhouse of affiliated nutrients and activities.
This information is definitely eye-opening ! This is a challenge for you to never look at another fruit, vegetable or herb in the same way again!
Never underestimate the importance of nutrients and your choice of “good guys” or “bad guys.”
“Every year over 97% of your body is completely replaced, even the structure of the DNA of your genes, reconstructed entirely from the nutrient you eat. The quality of those nutrients determines the quality of your renewed cellular structure, the level at which it can function and its resistance to disease.” (Dr. Colgan: The New Nutrition 1995 page 78)
The good news is that bio-sciences are now showing how human cells have evolved from specialized whole food chemistry. Healthy cells have normal biochemistry based on proper nutrients present in the right ratio and balance. Unhealthy cells start because they lack vital nutrients creating abnormal biochemistry or metabolism. Check Index, Preface and Disclaimer.
Questions and comments are always welcome about your healthy dietary choices.
HEALING OIL: HYSSOP
Modern science has shown that hyssop oil can be used to relieve anxiety, arthritis, asthma, respiratory infections, parasites, fungal infections, and cold and flu symptoms. This fresh-smelling oil also metabolizes fat, increases perspiration, and can help the body detoxify. Hyssop is edible and used in teas or as a flavoring in savory dishes. Its blue flowers also make an attractive garnish in a salad, but don’t add too much. Hyssop can have a bitter taste that’s best only in small doses