HEALTH FUNDAMENTALS
Nutrition
This section is dedicated to those who, for various reasons, are unable to switch to a diet as intended by nature for humans, and also discusses how to mitigate the harmful impact of modern diets.
The quality of daily nutrition significantly determines the body's adaptive resilience, i.e., the rate of metabolic changes, oncogenic transformations in cells, and various ecological impacts. Dietary choices can correct this.
Why do we eat?
When we feel hungry, we eat to obtain energy and building materials for cells. That would be the short answer. Intuitively, animals do the same - they eat when hungry and don't eat when they're not. Unfortunately, for humans, there can be other reasons for eating. For example, business lunches, idleness, celebrations, excitement, the arrival of guests, time for lunch, etc. Although humans should eat to live, not live to eat. It's regrettable when gluttony becomes a person's only pleasure. A person should not seek pleasure from food alone; a highly intellectual person can derive pleasure from creative work, achievements, research, interpersonal relationships, etc.
Eating has become a means of pleasure and is commercialized. To sell more food products, they are enhanced with flavor and aftertaste enhancers, colorings, etc. As a result, people eat more, but the more they eat, the worse the food is processed, leading to a desire to eat again. Consequences include toxins from unprocessed food and undernourished cells. It has been studied that nowadays, humans assimilate only 5% of what they eat. How to increase this number is further discussed in the nutrition section.
What should food be like?
Food should be nutritious, safe, tasty, natural, fresh, compatible, seasonal, easily assimilable (containing enzymes and good bacteria simultaneously), diverse, suitable for national-genetic peculiarities, properly prepared, and alive, containing the energy of sunlight photons (grown in open fields), as glass or plastic blocks the flow of sunlight photons. Humans should receive about 65 micro and macro elements daily, necessary for the synthesis of fatty acids and amino acids. Of course, water should not be forgotten. Ignoring this can lead to diseases. Therefore, it is important to know what to eat, why to eat, when to eat, how much to eat, and how to eat.
Hardest to Digest Foods
These are animal-derived products, consisting of large molecular complexes of amino acids, which human bodies cannot fully break down to amino acids. Cheese, due to its high casein content, ranks first, meaning it is the hardest for human bodies to process.
1. Cheese.
2. Cottage cheese.
3. Whole milk.
4. Meat.
5. Fish.
6. Eggs (egg whites are undesirable, but the yolk is a valuable product).
In Latvia, an average of 24 kg of cheese and curd is consumed per person per year.
Some Healthy Eating Principles
Do not eat very hot or very cold.
One of the reasons for reduced stomach acid is hot food or drinks, while cold halts enzyme activity. They resume secretion once the stomach lining returns to body temperature.
Chew slowly.
The stomach has no teeth to split larger chunks of food. Each bite should be chewed several times. Drinking fluids while eating bread means that enzymes in saliva cannot break down polysaccharides into maltose, leading to homemade spirits in the gastrointestinal tract, harmful to the liver and other organs. A popular saying goes, "Five minutes of chewing food adds a year to your life, each bite should be chewed at least 33 times." And there's some truth to it. Lysozyme in saliva destroys microbes and protozoa. If a person swallows food without chewing well, saliva does not have time to be secreted, and parasites and their eggs enter the human body untouched. We simply swallow them.
Eat in a quiet and calm atmosphere.
Your body cannot properly digest food if you are anxious or actively participating in discussions during meals, so eat in silence, and your digestive system will function much better.
Do not eat if you are mentally or physically tired.
Do not eat if you are cold, sad, angry, or in a state of stress. Do not seek comfort in food, as it does not address the root cause.
Do not overeat.
No matter how delicious and carefully prepared the food is, it can have a completely opposite effect if you overeat. Eat only as much as fits in your clasped hands.
What happens when you eat too many different products at once?
The simpler the food mixture and the simpler the foods, the more effective digestion is. If you overeat, everything extra that the body can no longer process due to a lack of enzymes starts to ferment and sour, leading to toxins in unprocessed food entering the intestines and forming a fermenting mass. As a result, toxins like indole and skatole are formed. You feel tired and have a headache. Toxins affect blood vessel walls, causing cracks where sticky low-density lipoprotein (bad cholesterol) gets stuck. The fewer enzymes, the better they work. The better the enzymes work, the more amino acids are obtained. The more amino acids enter the bloodstream, the less a person wants to eat. Thus, a closed loop is formed.
Plant-based proteins are a better choice.
All plant-based products contain proteins; in summer, eat green leaf salads. For example, pine nuts contain 19 amino acids. Processing meat consumes a lot of vitamin C and calcium. Do not eat meat every day. It adversely affects your health. The level of acids and toxins in the blood increases. To neutralize the acids, the body uses your calcium. The kidneys and liver are overworked. Favorable conditions for kidney stones are created. Excessive consumption of meat can lead to liver diseases, prostate cancer, arthritis, osteoporosis, etc. If you cannot give up red meat, combine it with vegetables and leaf salads, but not with bread, pasta, or potatoes. Remember valuable protein sources like spirulina, blue-green algae, and bee pollen. From these products, the body can assimilate over 85% of proteins, but from meat, if cooked at temperatures above +200°C, only 20%. Moreover, thermally unprocessed plant-based products also contain valuable minerals.
Correctly combine products.
Even the most valuable products, if incorrectly combined with others, will not bring any benefit.
Do not eat fruits at the end of meals.
Fruits are the most quickly digestible products and require entirely different enzymes than the previously mentioned products, so always eat fruits separately, at least 30 minutes after consuming other food groups. For example, eating an apple after chicken will soon start to ferment in the stomach, causing gas.
Do not mix vegetables and fruits.
Eaten separately, they are better assimilated.
Drink freshly squeezed vegetable juices.
At least once a week, prepare yourself a freshly squeezed green juice (cocktail). It is rich in chlorophyll (green color), which purifies the blood, participates in the creation of red blood cells, and provides energy. Such juice contains all the valuable vitamins and microelements.
Carbohydrates and proteins do not digest simultaneously
Sequentially, in more detail, how it happens. As soon as food enters the stomach, it is immediately processed with various types of gastric juice. Then it moves to the pyloric part of the stomach and further into the duodenum, where the processing continues. Food consisting of carbohydrates needs 2-3 times less time for processing than food consisting of proteins. From a biochemical perspective, grains, vegetables, starches, sugars are carbohydrates, requiring an alkaline environment for processing, but the stomach is acidic, so their processing in the stomach is fast, being processed with acid, they undergo a disinfecting function, the main processing occurs in the intestines in an alkaline environment and is also fast, unless carbohydrates are mixed with proteins.
Proteins require a lot of acid and are processed with the enzyme pepsin. If carbohydrates and proteins enter the stomach simultaneously, for example, bread with cheese, then the cheese is not properly processed into monomers and enters the duodenum, where the environment is alkaline. In that case, the pancreas tries to secrete a maximum amount of the enzyme trypsin to process it somehow. It means that the pancreas regularly working in overload mode starts to develop a problem like pancreatitis. Unprocessed proteins start to putrefy, and carbohydrates to sour. Part of them is processed by pathogenic microflora, but another part remains undigested and is squeezed through the intestinal mucosa pores together with digested proteins, entering the liver through the portal vein with the blood flow and partially being detoxified, simultaneously overloading the liver. The undetoxified part begins to burden the entire organism, causing an immune reaction antigen - antibody. In the large intestine, during the putrefaction process, such substances as skatole, indole, ammonia, hydrogen sulfide, amines are released.
The beginning of constipation, abdominal bloating is not only in the wrong choice of products but also in their eating order, for example, eating meat and then bread or beans and then salads on top. If this continues regularly, other consequences appear: irritable bowel syndrome, dysbacteriosis, excessive bacterial growth syndrome in the intestines. Everything is interconnected, and if a person does not draw conclusions, much more serious problems follow.
Compatibility of Food Products
❌ Starches and proteins – for example, pasta with meat, cereals with meat, sausage with bread.
❌ Carbohydrates and proteins – for example, milk with honey or sugar, nuts with raisins or honey, sweet pastries containing eggs, sweet cottage cheese.
✅ Fats with proteins – for example, cream.
✅ Fats with carbohydrates – for example, vegetable salads with oil.
✅ Proteins with vegetables – for example, meat, cottage cheese, nuts with vegetable salads.
Try to avoid these products
⛔ Mayonnaise in plastic packaging. Vinegar reacts with the plastic film's dioxide, which is a carcinogen. It's better to make mayonnaise at home. The only downside - its shelf life is only a few hours unless preservatives are used. If a child craves mayonnaise, it indicates a lack of fats in the diet. Also, note that the process of making mayonnaise involves lipid peroxidation, i.e., the formation of mutagens.
⛔ Smoked or melted cheese. Hardly processed in the body, also contains nitrites. The amino acid structure in melted cheese is disrupted, and the body cannot assimilate it.
⛔ Dry broth cubes, instant dry soups, or spices containing monosodium glutamate E-621. It is a flavor enhancer. Suppresses the feeling of satiety. Promotes neurodegenerative changes in the body. Especially undesirable in children's diets.
⛔ Fish roe, lightly salted herring. Roe can only be very salty or frozen, herrings only very salty. They do not store in oil or wine. Urotropin and citric acid (or another name) have been used. Acidic environment and formaldehyde create a powerful cellular poison formalin, used to preserve corpses. These products are a huge shock to the pancreas and liver. For example, in Kamchatka, where caviar is obtained, it is stored only in a frozen form.
⛔ Crab sticks. Basically, it is a mixture of crab essence and fish processing waste with genetically modified soy.
⛔ Black olives. Olives are a wonderful, healthy product. When ripe, they turn black. However, for preservation, unripe green olives light yellow-green in color are used. The black preserved ones offered in stores are the same yellow-green ones. Processed with alkali and after saturation with oxygen, olives turn black. To make the color durable, they are treated with an emulsifier for color stabilization - ferrous gluconate (E-579), making it a product harmful to health.
⛔ Canned green peas and corn. Except for green peas grown in organic farms, they are most likely GMO products. Genetic modification is applied so that peas and corn do not overcook and acquire the necessary product appearance (do not wrinkle).
⛔ Pickled products. Contain vinegar, which harms the kidneys and destroys red blood cells erythrocytes. Vinegar embalms. New cells are not formed. We age faster. Acid-induced consequences in the body – acidosis and dysbiosis.
⛔ Chips. Classified as fast carbohydrates. Contain substances that negatively affect nerve cells and not only.
⛔ Sweet corn flakes. Contain sugar substitutes, for example, cyclamate, because sugar, processing corn flakes at +140°C, burns.
⛔ Pastries. White bread lacks coarse fibers, and the body does not signal satiety. Sugar combined with yeast guarantees the presence of fungi in the body.
⛔ Dairy products stored for more than two weeks. To achieve this, possibly, antiseptic packaging was used, some antibiotic or bacterial antagonist was added, capable of producing antimicrobial substances and enzymes that suppress the natural environment of the organism. For example, if you put crushed berries or fruits into fresh sour milk, fermentation, stratification, souring, etc., will occur. To prevent this, coagulants, antioxidants, stabilizers must be added. Otherwise, it is not possible.
⛔ Jams and jellies in which fresh whole berries are visible. To achieve this, sugar alone is not enough. Very strong food antioxidants must be used. There are simply no other options.
⛔ Black tea, instant coffee, sweetened carbonated drinks, juices in tetra packs. Make the internal environment acidic, and deprive the body Black and green tea poured with hot water should not be brewed for longer than 30 seconds, as harmful substances start to form.
⛔ Tea fungus. It is actually mold that further develops in the intestines.
⛔ Margarine. Disrupts metabolic processes in cells because the body cannot assimilate solid vegetable fats. Each cell membrane consists of 3 layers (a protein layer in the middle and two phospholipid layers on the outside). During the production of margarine, the molecular configuration is significantly altered. Altered molecules are arranged among the other cell membrane molecules in the phospholipid layer, blocking cell permeability, preventing nutrients from entering. Increases the risk of cancer, diabetes, obesity. This also applies to butter with a fat content lower than 82%. It is not possible to obtain it in home conditions. This can only be achieved by hydrolysis.
About Oils
Regarding plant-based oils, it should be noted that they should not be overheated because at high temperatures, they quickly oxidize and turn into trans fats, which are strong carcinogens causing oncological diseases. An exception is coconut oil, which is the most suitable for frying. It is favored by elite restaurants because it does not create any smell during frying. Next are rice oil and olive oil. For frying, of course, only refined oils should be used. Fresh (in salads) should only use unrefined oils. They should be first cold-pressed, un-deodorized, obtained by cold method. Palm oil forms insoluble compounds in the blood. This can be seen in a dark field microscope. Since this oil is cheap, it is widely used in the food industry, disguised as "vegetable oil," so it would be worth specifying what exactly that oil is.
Types of Fatty Acids
There are saturated and unsaturated fatty acids. Depending on their origin, saturated fatty acids vary. They can be derived from animals (fatty meat, pork lard, butter, cream, cheese) or plants (coconut oil, palm oil, cocoa butter). Unsaturated fatty acids are classified into monounsaturated (omega-9), polyunsaturated (omega-3 and omega-6), and trans fatty acids. Monounsaturated fatty acids are most commonly found in olives and olive oil, peanut butter, lard, avocado, hazelnuts, and almonds. Trans fatty acids are predominantly found in margarine and fried foods.
Polyunsaturated Fatty Acids: Omega-3 and Omega-6
The ideal ratio of these fatty acids should be 1:1, or at least 1:3. Unfortunately, due to modern dietary habits and the prevalence of processed foods, for most people, this ratio can reach up to 1:50. This is the root of many common health problems.
Here are some examples: while the ratio in flaxseed oil is 3:1, in camelina oil 1:1, in hemp and cedar oils 1:2, it becomes highly imbalanced in other oils—sunflower oil 1:200, cottonseed oil 1:250, palm oil 1:46, sesame oil 1:135, and the record-holder, grapeseed oil, at nearly 1:700. Compared to these, rapeseed oil seems relatively moderate at 1:6, but it poses other health concerns due to erucic acid, which is poorly metabolized and can cause issues for the heart, blood vessels, and liver. By the way, about 120 thousand hectares of land are sown with rapeseed each year in Latvia.
When omega-6 fatty acids dominate a person's diet, they integrate into cell membranes but are poorly metabolized and difficult to eliminate. This leads to inflammation, disrupts metabolic processes, and depletes essential nutrients and fat-soluble vitamins. Since omega-6 fatty acids are unsaturated, they oxidize quickly. Once omega-6 fatty acids enter the mitochondrial membranes of cells, these membranes lose their ability to transport protons, causing a loss of charge. Consequently, ATP synthesis and the cell's energy supply are impaired.
Omega-3 molecules, on the other hand, are highly unstable and frequently change shape. This provides flexibility and mobility to structures in the body. Cell membranes become more elastic, blood thins, the nervous system functions more efficiently, vision sharpens, intellectual abilities increase, and heart function improves. Pregnant women, in particular, should ensure adequate omega-3 intake, as it significantly affects the development of the child's vision.
Omega-6 fatty acids are the opposite. Their molecular structure is stable, making them easy to store. They provide rigidity, making blood thicker, promoting coagulation, and improving wound healing. However, when the dietary proportion of omega-6 fatty acids increases, cell membrane integrity weakens, connective tissues lose strength, and degradation occurs.
Oils high in omega-3 turn rancid quickly, with a shelf life of only about a week. This is inconvenient for manufacturers and retailers, leading to chemical processing that reduces the omega-3 content. As a result, modern diets are severely imbalanced, with an overwhelming dominance of omega-6. Even in lard, eggs, dairy fats, and farmed fish—if these animals are primarily fed grain- and soy-based feed—omega-6 levels are excessively high. Feeding animals with greens, as was traditionally done, is economically unfeasible.
For example, in the yolks of eggs from free-range chickens that consume larvae, grass (chlorophyll), and are supplemented with flaxseeds, the omega-3 to omega-6 ratio can be balanced at 1:1. However, in industrially produced eggs from chickens kept in confinement and fed commercial feed, the ratio is around 1:20. Free-range chickens lay eggs with yolks that are naturally orange due to chlorophyll, indicating the presence of essential nutrients. Conversely, in commercially farmed eggs, yolks are pale. To compensate, large-scale producers add artificial coloring to the feed.
The ideal choices for omega-3 intake are cold-pressed flaxseed oil and chia seeds. In contrast, almonds (and other nuts) are very high in omega-6. Flaxseeds mainly contain alpha-linolenic acid (ALA), which, if the digestive system functions properly, can be converted into the necessary forms—docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). This eliminates the need for animal-derived omega-3 sources.
By the way, children's aggressiveness, which educators sometimes have difficulty dealing with, is associated with an omega-3 deficiency in the diet, so the involvement of nutritionists would be necessary first.
Use at least 5 anti-parasitic products every day
These are garlic, onions, lemons, pumpkin, caraway, and dill seeds, chili peppers, pine, pine buds in spring, plants with a bitter taste - wormwood and chicory, aloe, cinnamon, cloves, turmeric, horseradish, mustard. Also, spices like bay leaves, dill, celery, organic acid-containing berries - currants, blueberries, cranberries, etc. All these products are disliked by viruses, bacteria, fungi, and worms.
6Cell Nutrition
Every day, 100 million cells die in our body, and the same number of new ones are formed. After 28 days, we have different skin, and after 120 days, different blood. After 2 years - the heart, after 4 years – the liver, after 7 years - bones. The human body has 100 trillion cells, and each of them demands regular food supply, but to receive energy and building materials, the diet must include about 90 types of minerals necessary for the synthesis of vitamins, amino acids, and fatty acids.
Products that Lower the Level of the Male Sex Hormone Testosterone in the Blood
👇 Chicken meat.
Except for those raised in organic farms, because chickens are fed with special hormones to grow faster. Moreover, chicken meat contains 6 female hormones, so it is especially undesirable for boys, as it can cause problems with masculinity. Better to buy guinea fowl meat. Guinea fowls do not tolerate hormones and antibiotics, so guinea fowl meat producers do not use them.
👇 Vinegar.
Promotes the conversion of testosterone into estrogen (female sex hormone).
👇 Grapefruits.
Contain the enzyme aromatase, which converts testosterone into estrogen.
👇 Excessive alcohol and caffeine consumption.
👇 Fast food meals.
They contain a negligible amount of nutrients, but an increased amount of trans fats and saturated fats.
Child Nutrition
The best gift parents can leave for their child is to lay the foundations for good health for life. After decoding human genes, scientists discovered that 80% of people do not reach the potential programmed in their genes. Some do not reach the growth intended by their genes, others do not develop potential intellectual abilities, etc. All adult health problems are formed in childhood, during the period of the body's fastest growth (up to 14 years old). If during this time the child's dietary needs are fully met, development occurs without disturbances. Each body system has a peak period of growth and development. If this period, when the most active formation of an organ occurs, coincides with a deficiency in adequate nutrition, this organ will suffer the most. In the future, these organs will be most affected by stress, most often affected by inflammations and diseases. Nutrition is a more important factor than heredity.
WHO (World Health Organization) recommends the following basic products for children's diets: main meals - cereals, dairy products, animal-derived proteins (better absorbed than plant proteins, for this reason, children are not advised to refrain from meat), locally sourced vegetables, fruits and berries, plant oils and animal fats, carbohydrates, legumes, salt (twice less than adults), a sufficient amount of water (30ml per 1kg of weight per day).
It should be added that these recommendations apply to children who consume a traditional diet, meaning a significant proportion of their diet consists of animal-derived products. The intestinal microflora has adapted to such a diet, so plant-derived products are assimilated weaker. However, in this case, the toxic load significantly increases. Children find it easier to excrete toxins that have not yet accumulated much and do not make themselves known, but it is only a matter of time. To prevent this, it is recommended to accustom children to a plant-based diet. By the way, children can switch to such a diet much more easily than adults.
If, however, for understandable reasons, parents are not ready to switch to an adequate diet as intended by nature for humans, which would be the ideal option, then at least such recommendations, albeit slightly, could improve the situation.
Cereals. Should be cooked at temperatures up to +60°C. Choose usual cereals without artificial flavorings. The most worthless is semolina. Do not use a microwave for cooking, as it completely disrupts the product's molecular structure, making it, at best, of low value.
Recommended veal and poultry meat. Pork (except for bacon) and sheep meat (sheep fats have a high melting temperature) are not recommended.
From fish, white lean ones are recommended. For example, flounder, hake, cod, trout. Fatty, dried, strongly salted and lightly salted, dried (not protected from parasites), previously frozen, canned fish are not recommended. If you want to eat canned food, oil-cooked is a better choice.
Vegetables. Can be fresh, frozen, stewed, boiled. Due to the high vinegar content, pickled vegetables should not be used in children's diets. The best are carrots (also its juice, to which a little oil should be added because carrots are rich in fat-soluble vitamin A), zucchinis, pumpkins, all kinds of cabbages, cucumbers. Use fewer nightshade family plants. That is tomatoes, potatoes, eggplants, because they may contain solanine. Use peas and beans in small amounts. Pea soup is a good choice. From greens - salads, sorrel, spinach. Green onions for small children are better given fried. Beets only boiled as well as corn. Corn flakes only unsweetened.
Fruits. Best fresh, can be baked. Juices must be diluted with water. Best are apricots, apples, raisins (except for large transparent raisins, which are treated with sulfur). Oranges and tangerines – minimally. Plums, grapes a little (preferably without seeds). Apples should be peeled, although the peel contains many valuable substances, but to store them for a long time, they are treated with polymer, chloroform, or other antifungal agents. Cherries are best in season, preferably those not treated with chemicals or at least local ones. Likewise, watermelons are best consumed in season to avoid poisoning with nitrates used to accelerate ripening. The ideal option for children's nutrition (if possible to get biologically grown) is dried apricots, which are crushed and mixed with water. Only defrosted persimmon, which has become transparent after freezing, may be consumed.
Berries. Best are wild-picked raspberries, blueberries, lingonberries, and other wild berries.
Bread. Yeast-free is recommended. No buns, cakes, and pies (homemade pies can). Better crackers, bagels, galettes.
Butter. Only with 82% fat content. Children should not use hydrolyzed fats and industrially produced mayonnaise.
Sour milk products. Only without sugar and with a short shelf life, preferably in glass packaging. Yogurt without sugar is a good product because it contains maximally assimilable proteins. Unfortunately, the yogurt offered in stores often contains modified starch (provokes severe allergic reactions), dye - carmine, sugar.
Water. Children are very sensitive to water quality. If you are not sure about it – boil the water. You can add lemon juice. Children should not consume sweetened carbonated drinks, juices in tetra packs (natural vitamins cannot be stored for more than 2 months), coffee, and flavored teas. Black and green tea are not recommended.
Excess Carbohydrates
Educators complain that nowadays children have become hyperactive and uncontrollable, poorly assimilating the study material. Child psychologists are called for help, but there is no result. And there won't be, as long as everyone, including parents, does not understand that children are not to blame here. The culprit is the diet, which does not contain enough fats and proteins, but only fast carbohydrates, and somewhere the child has to release the energy surge from sweets. Sugar consumption, compared to our ancestors, has increased 100 times. But if sugar consumption increases, there will inevitably be a deficiency of proteins, fats, vitamins, and microelements. To diagnose this, no complicated examinations are necessary, it is enough for the doctor to ask the patient a simple question: "What do you eat and drink every day?"
This applies to both children and adults. You can consume vitamins and microelements in the form of nutritional supplements in huge amounts, but it is important to understand that the effect of isolated nutrients differs from that obtained by consuming the same substance with food. It is also necessary to consider that proteins are needed to transport other necessary substances. Otherwise, it is with natural product bee bread – it contains all possible amino acids from which to synthesize proteins for transport functions as well as enzymes, vitamins, and microelements.
Proteins
It is very important to receive quality proteins in the diet, and in sufficient quantity, because they are necessary for the formation of new cells. More precisely, it would be to say amino acids, but even more precisely, they are minerals, almost the entire Mendeleev's table. Because if the digestive tract is clean and there is symbiotic microflora, all amino acids, including essential ones, are synthesized, and from them all necessary proteins.
If cell division (mitosis) occurs under conditions of protein insufficiency, atypical cells are formed. Since these cells require fewer proteins, they multiply faster than fully functional cells. Increasing the concentration of such cells can be one of the additional factors promoting the development of benign and malignant tumors.
The main function performed by proteins is structural. Collagen and elastin, which hold everything together, are proteins.
Blood proteins, called albumins, also perform a transport function, for example, hemoglobin, which also consists of proteins, delivers oxygen to tissues, but insulin, which also consists of proteins, ensures the entry of glucose into cells. Everything is interconnected. For example, to synthesize hemoglobin, iron is needed. For the iron molecule to reach the synthesis site, a special protein, transferrin, is needed. Therefore, if there is not enough iron, the hemoglobin level will be low (iron deficiency anemia). The same applies to vitamins, micro and macro elements, no matter how much you eat them, if there are no proteins that deliver them to the required place, they will end up in the toilet. The effectiveness of many drugs also depends on transport proteins in the blood. The body creates a suitable protein molecule for each transportable substance. There are more than 2500 different types. 80% of toxins are transported with the help of proteins. This means that one of the reasons for the accumulation of unexcreted toxins is also a protein deficiency.
Similarly with the immune system, an effective operation requires an adequate supply of proteins to form immune system cells, such as macrophages, antibodies (immunoglobulins), etc. For example, leukocytes completely replace themselves within 7 days.
Proteins also have what is called an enzymatic function. To process food, the pancreas secretes 3 types of enzymes. For carbohydrates – amylase, for proteins – trypsin, and for fats – lipase. If there is a lack of proteins, the pancreas has nothing to produce enzymes from. Therefore, food is not fully processed.
Reproductive function – the information structures DNA and RNA, which transmit information to future generations, include proteins. If this process occurs under conditions of protein deficiency, it is a cause of genetic diseases, including the very current problem of infertility.
Like a lack of oxygen, a protein deficiency is also one of the causes of death of brain neurons. Since new neuron cells are no longer formed, they are replaced by connective tissue cells to maintain organ structure. Similarly, for example, when you cut your finger. it heals over time by dividing epithelial stem cells, capillary endothelium, and fibroblasts synthesizing intercellular substance (connective tissues). A similar process occurs in the nervous system. The replacement of dead neurons with connective tissue structures is called sclerosis. Dead neurons do not regenerate; their functions are compensatorily performed by surviving ones. Under ideal conditions, one neuron cell can replace 2 or even 3 dead cells. Therefore, to avoid sclerosis, one must consume a normal natural diet.
Summarizing the information about proteins, it is important to consider a significant process – protein recovery or reuse. About 95% of proteins the body can reuse. The less the human enzymatic system is burdened with food processing, the more resources it has for processing dead cells into amino acids.
Therefore, the more raw or otherwise unprocessed "live" plant-based food is consumed, the less protein is needed in the diet.
Protein Deficiency
It should be noted right away that the title "protein deficiency" is not quite correct because what a person needs is not proteins but amino acids. If the gastrointestinal tract is healthy and it receives food as intended by nature for humans, all amino acids are synthesized, including essential ones. Minerals are needed because no living organism can synthesize them.
With increased sugar consumption, protein consumption inevitably decreases. Each nerve cell requires specific proteins (more than 1500 types). If the body is fully supplied with proteins, a person consumes "live" thermally or otherwise not killed, that is, rich in enzymes, nutrition, the nervous system withstands very heavy loads, but if not, apathy, fatigue, unwillingness to learn appear. When a child is born, the branching of brain cell neurons (axons), through which nerve impulses are transmitted, are only 10 cm long, but reaching adult size, the branching length can extend more than one meter. Brain cells throughout life strive to establish as many interconnections as possible. If a neuron cell has died, it cannot be restored, only the part of the neuron connections can. Nerve fibers consist of two layers of fats or lipids. The impulse along them moves at a speed of 1 – 3 m/s. This is the slow group, which makes up 20%. The remaining 80% of nerve fibers are covered with the insulating layer myelin, consisting of proteins and lipoids. Therefore, in this group of fibers, the speed of nerve impulses reaches 200 – 300 m/s. If there is a lack of proteins, there are disturbances in the functions of the nervous system, which can manifest in various ways. This problem is very relevant today, as, thanks to modern industrial food, protein deficiency is relevant for more than 90% of people.
It is a fatal mistake not to include food containing easily assimilable proteins, such as those in plant-based products, especially nowadays when the intellectual load has increased significantly. Even if there is little energy, first of all, it will be directed to the brain, and everything will be fine with intellectual development. Worse if there is a deficiency of proteins and fats. In this case, a child psychologist is powerless. A child's health and development, including intellectual, directly depend on the diet the child receives. Conclusion - first, build the structure, and then provide energy, otherwise – energy without structure is chaos.
The quality of fatty acids. Not only the amount of omega-6 is important, but also the ratio to omega-3 (the ideal ratio of omega-3 to omega-6 is 5:1 or at least 1:1). Compared to products produced in organic livestock farms, conventionally produced dairy and meat products, as well as fish farmed in captivity (fed with combined feed), contain half as much omega-3 long-chain polyunsaturated fatty acids - docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Since these polyunsaturated fatty acids are weakly synthesized in the human body, if the gastrointestinal flora is not as intended by nature, it is important to receive these polyunsaturated fatty acids with food. Their sufficiency is an important factor, especially for the development of a child's brain, as well as the nervous and cardiovascular systems. Beekeeping products contain omega-3 in bee bread, and in good quality, because industrial artificial bee bread is not yet produced.
Parents of sweet-toothed children should remember that excessive consumption of sweets is a step towards metabolic syndrome, which, in turn, borders on atherosclerosis, obesity, bronchial asthma, and oncology. Give the child bitter, spicy, pungent to expand the taste spectrum. Teach children to drink water. The child instinctively knows that water should be drunk, and do not try to teach the opposite. Children must receive fats. Fats are especially needed for the lungs, otherwise, the body's oxygen supply will suffer, especially if engaged in sports in winter. Cholesterol is needed to have material for hormone production. The only justifiable case for consuming fast carbohydrates is before heavy physical exertions.
Dairy Products
In nature, each mammal is intended to have its own milk, which differs in composition and is intended for a specific period of life. The use of milk from other species of animals means violating natural laws, which in turn leads to diseases. The situation with dairy products is made even more unhealthy by the food industry - milk is pasteurized, homogenized, colorants, modified starch, thickeners, flavorings, stabilizers, etc., are added. Possibly, vegetable fats and milk powder, which cannot be stored without preservatives, are added.
If a sour milk product has a shelf life of more than 4-5 days, it means that it does not contain live bacteria. Also, if sugar is added, it means that there are no live bacteria in this product. Sugar and bacteria are mutually exclusive components. For example, all sweet yogurts do not contain live bacteria because it cannot be.
When milk comes into contact with air, the cholesterol in it undergoes oxidation. Nature has intended that milk is sucked and does not come into contact with air. Milk can also cause problems if it contains pesticide residues from animal feed, antibiotics, as well as harmful substances added during the milk processing process. If a few decades ago, a normal yield from 1 cow per year was considered to be 5000 kg, today there are farms with a yield of over 20000 kg per year. This is achieved not only through selective methods but also through the use of hormonal preparations, including modified hormones. Cows with large yields are very sensitive to various infectious diseases, against which lymphocytes constantly fight, and therefore often pus discharges end up in milk. Giving a calf only store-bought milk in tetra packs after birth, after two months, the calf is no longer viable, although nature has intended that milk should be the calf's main staple food.
Children who receive cow's milk often have increased weight because pus, fats, and parasites create excess body mass. Possibly, these children grow faster, but they often have problems with kidneys and liver because the human stomach is not
intended for such an amount of proteins, especially hard-to-digest ones like casein. It is intended for the digestion of accidentally ingested proteins, as well as serving as a protective barrier against viruses, bacteria, or, for example, worms when eating wormy apples, etc. The child's intestinal tract is not intended for such an acidic environment created by cow's milk. It contains twice as much protein as mother's milk, so the stomach creates a much more acidic environment. Acids entering the intestinal tract can damage the intestinal walls and cause bleeding, resulting in bloody diarrhea and iron deficiency, so in such a situation, it would be absurd to consume more meat, as some incompetent specialists suggest.
The most valuable dairy product for humans is whey, as it consists of easily digestible proteins albumin and globulins.
Sour Milk Products
This is a better choice because bacteria and fungi partially break down the hard-to-digest protein casein in milk, making it easier for humans to assimilate such products. In the past, milk was soured using lactic acid bacteria, simply allowing the milk to sour slowly on its own. Nowadays, things are done differently. Milk is pasteurized at +80°C or higher. This means that good bacteria are mostly not surviving, compared to pathogenic ones. To speed up the souring process, lactic acid bacteria are added, but to further accelerate the process, it has come to the point where various types of molds, micro mycetes, or different types of yeasts are used.
Unfortunately, yeast molds suppress symbiosis or good intestinal microflora, which inevitably affects immunity. Not for nothing is there a saying - immunity is born in the intestines. Yeast molds promote inflammatory and oncological processes. The same applies to the factor that was not present in the past - antibiotics, hormonal preparations, and GMO components in combined cow feed were not used in dairy farming. Hormones and antibiotics do not disappear, they are transferred to humans and continue their action.
Kefir increases the acidity of the stomach and the duodenum, provoking gastritis and ulcers. Kefir cannot restore symbiotic intestinal microflora. It can be done, for example, with pickled cabbage, which also contains lactic acid bacteria. Kefir is essentially a double fermentation, that is, a product of two processes - lactic acid and alcohol. Milk always contains carbohydrates (lactose), that is, sugar, to which yeast is added, and during the fermentation process, ethyl alcohol is formed, which is a universal solvent for fats, actually a protoplasmic poison, affecting all organs. Kefir contains about 0.5% ethyl alcohol, if it stands in warmth, they are 2-3%, but if such is drunk at night, or sugar is added, fermentation continues, and percentages can be even higher. A dramatic situation arises if such a product is given to a child - a start to alcoholism.
Breastfeeding
It is believed that breastfeeding is the best nutrition for a small child, and nothing can compare to it. Why then do children suffer from diathesis, bronchial croup, rickets, if they eat only mother's milk? It turns out that the composition of milk depends on what the mother eats. Inadequate diet and incorrect combination of it, fermentation and souring processes inevitably reflect in mother's milk.
Compared to animal milk, human milk does not contain the protein casein, hard to digest for the human body, which requires significant microelements such as zinc, potassium, magnesium, etc.
Green Plants
Hemoglobin is a direct copy of chlorophyll. Its molecule consists of 514 amino acids and 4 iron atoms. In solution, iron looks red. Similar composition is chlorophyll - 514 amino acids and 4 magnesium atoms. In solution, magnesium looks green. Through vitamin B12 (cobalamin) via cobalt, replacing 4 iron atoms with 4 magnesium atoms, green plant juice - plant blood turns into human blood. The lifespan of erythrocytes is approximately 120 days. Anemia or anemia is relevant for 40% of the world's population. To avoid this disease, it is recommended to include green-colored plants in the daily diet, such as green onions, dill, celery, parsley, basil, nettles, broccoli, sorrel, etc.
GMO Food
Natural selection and genetic engineering are completely different - it is a different process and different risks, so they should not be confused. Genetic engineering is imperfect because it cannot control the gene insertion process, as the available DNA information is not so complete to predict the outcome. It's like changing a few letters in a text, moreover, if it is written in an unknown language. The question is – can you rely on it not changing the meaning of the text?
The very process of gene insertion, whether it occurs with a bioballistic cannon or bacterial infection followed by cell cloning, causes unpredictable side effects in plants. For example, in the round-up resistant corn created, about 200 proteins and metabolites differ from those in regular corn. Among the known ones, such as the monoamines putrescine and cadaverine, which are actually carcinogens, appear. The mutual interaction of emerging metabolites and proteins on humans has not been studied at all, as they are very complex and time-consuming studies. However, experiments with animals show that within less than a couple of weeks, changes occur in all their organs and systems.
Inserting foreign genes into plants most often occurs using a tumor-forming bacterium plasmid (circular bacterial DNA). Inserting bacterial genomes into plants disrupts the hormonal balance of plants. Uncontrolled cell division and growth can occur, leading to oncological diseases. Adding genetically modified products to animal feed results in changes in animal organisms and their offspring, or even the inability to produce them.
When a person digests genetically modified food, artificially created genes are transferred to the human body and change the nature of beneficial bacteria in the gastrointestinal tract, negatively affecting immunity. Promotes the synthesis of proteins unusual for the human body. Pathogenic bacteria that may be resistant to antibiotics, as well as the possible emergence of previously unknown toxins in the body and allergic reactions, appear. Long-term consumption of GMO food endangers the reproductive system. Nature strives to preserve biological diversity, therefore it does not allow different plant and animal species to crossbreed and form mutants, but if this has happened accidentally or artificially, further propagation is not allowed. It is a natural mechanism for preserving the diversity of animal and plant species. It could even be said that GMO food is a means of reducing the population.
Hydrogenated Fats
In unsaturated plant fat molecules, hydrogen molecules are "pressed" into free places under high pressure, and they become saturated fats, which are harmful to health, one might say, dangerous when consumed long-term. Palm oil is mainly used as a raw material. By hydrogenating it, a convenient consistency and a long shelf life can be obtained.
There is another type of hydrogenated fat that cannot be classified as either saturated or unsaturated fats. These are trans fatty acids. Hydrogen atoms across the fat molecule under high temperature are transported to the other side in a new place, forming a reversed structure of fat molecules.
Hydrogenated fats or margarine are widely used in public catering places because, when cooking with them, food is less likely to burn and they can be used several times. These fats are widely used in confectionery products in cakes, cookies, etc. Also in candies, chocolates, ice cream, cheap cheeses, cream products, etc.
If the daily menu contains a lot of such fats, but a small amount of unsaturated fats, it hinders the functioning of the brain because cell membranes are damaged, including nerve cells. Small blood vessels are clogged, promoting a series of serious diseases.
Fast Carbohydrates
Proteins (meat, eggs, cottage cheese, etc.) in the gastrointestinal tract are processed up to 8 hours. Fats (butter, oils, bacon, etc.) 6 hours, but slow carbohydrates (dried fruits, honey, cereals, etc.) 2 – 6 hours. Whereas fast carbohydrates (potatoes, white bread, sugar, sweetened drinks, sausages, dumplings, hot dogs, chips, pasta also bananas and grapes, candies, etc.) are processed 1 - 2 hours. Lovers of fast carbohydrates are always eating and eternally hungry people who have a deficiency of fats and proteins. Combined with a sedentary lifestyle, fast carbohydrates are slow death. The only permissible case for their consumption would be before heavy physical exertions. It is especially undesirable for children to become dependent on fast carbohydrates when the rapidly growing body needs building material proteins, as well as the material for hormones – cholesterol, but lacks fats. For example, for boys during puberty, when the synthesis of the male hormone testosterone begins, if there is an abundance of fast carbohydrates during this period, but a deficiency of proteins and fats, cholesterol-containing products are not consumed, as a consequence - there is no raw material for testosterone synthesis, this can become one of the reasons for a different sexual orientation. Even before the child is born, the mother can already influence the hormonal balance during pregnancy, not consuming enough fats.
People massively started using grains and legumes about 10000 years ago. Paleontologists studying human skeletons have found that 12000 years ago, when grains were not used, the average human height was 183 cm, and the skeletons showed no signs of arthrosis, but the brain was 15% larger than now. This means that grains have contributed to human degradation or involution. It is only possible to imagine the pace at which this is happening today when people's basic diet often consists of sweetened drinks and flour-containing products – pasta, pastries, cookies, and other products, especially those containing wheat flour.
What You Should Know About Potatoes
It has been about 200-300 years since potatoes appeared here. They contain lectins (proteins that are poorly assimilated), and the body has not yet been able to adapt to them. In potatoes, when stored incorrectly (in prolonged contact with light), solanine can form. It is a plant glycoside that acts as a neurotoxin, damaging the brain and more. It has fungicidal and insecticidal properties. Solanine causes irritation of the nervous system, but in larger quantities, it can even damage erythrocytes.
Instead of potatoes, alternatives should be used more often – parsnips, root celery. Compared to potatoes, they contain resistant carbohydrates, not fast carbohydrates, that is, glucose monomers packaged in the form of starch, which quickly increases blood sugar levels. Also, Jerusalem artichokes are considered an alternative to potatoes. Compared to potatoes, they consist not of starch, but of the polysaccharide inulin, consisting of fructose monomers. Therefore, if Jerusalem artichokes are eaten raw, there is no increase in blood sugar levels.
Boiled potatoes have a glycemic index of 97. This means that, regularly and long-term consuming potatoes in the diet, there is a very high probability of hyperglycemia and insulin resistance, promoting a series of popular diseases today, increasing the risk of obesity, metabolic syndrome, type II diabetes, and other diseases.
Bread is No Longer What It Used to Be
Unfortunately, bread is no longer what our ancestors used to eat. Along came pesticides, a much larger amount of gluten, thermophilic yeast, often margarine and sugar are added. Bread has become one of the causes of colds, varicose veins, hemorrhoids, it causes problems for the liver. Thermally processed starch and gluten form a paste or glue, which enters the stomach and intestinal tract, breaks down into monomers and enters the bloodstream, spreading throughout the body. The first to suffer is our blood filter, the liver, the paste clogs the microcapillaries. As a result, liver cells hepatocytes do not receive oxygen and die within a few minutes. Although liver cells regenerate very quickly, the modern human lifestyle has provided them with such a load that they can no longer keep up with regeneration, and fibrotic tissues begin to grow in place of liver tissue, that is, liver fibrosis occurs.
The amount of blood previously expelled by the heart through the liver can no longer pass, so blood begins to accumulate in the leg veins and the veins of the small pelvic organs. Varicose vein expansion, thrombophlebitis, and hemorrhoids are typical problems for consumers of thermally processed starch (white bread, pasta, cookies, etc.).
Bread baking temperature reaches +200°C. This means that almost all vitamins, fatty acids, proteins are destroyed, but lectins remain. Bread quickly raises blood sugar levels because it has a very high glycemic index, even higher than sugar for white bread.
Yeast Bread
Grains were intended by nature for humans for long periods of hunger. Unprocessed sprouted grains contain everything necessary for humans - carbohydrates, proteins, fats, microelements, vitamins, and fiber, but it should be considered that they may contain lectins, so ideally, it would be better to use green sprouts – sprouted grain greens. Instead of using them fully, people spoil, kill them, and add toxins. Nature is arranged so that, so grains do not start to sprout out of time, they contain inhibitors, or enzyme blockers, that do not allow them to activate. This means that access to valuable substances is limited.
Instead of using grains in sprouted form, they are ground and thermally processed, thereby losing a large part of valuable substances. Thermally processed products lack hydrogen bonds. Energy dissipates, and the product becomes entropic.
But that's not all. Since conventionally grown grains are treated with fungicides, natural yeasts found on the grain husk are partially destroyed. To make the dough sour from such grains and moreover, to make this process very fast, yeast is added.
Yeasts are microorganisms belonging to the single-cell fungi group, which includes about 1500 species. Natural yeast saccharomyces (saccharomyces) is found everywhere, on fruits, vegetables, on grapes, in cheeses, etc. Yeast reproduces vegetatively. About 300 different types of yeasts have been identified in nature. Also, in the flour from which bread is baked, there are yeasts. It cannot be avoided. However, the temperature of 36.7°C is uncomfortable for natural yeast, and it stops reproducing. Those who use yeast-free (with natural leaven) bread have probably noticed that such bread hardly ever molds. Therefore, our ancestors could afford to bake bread rarely, as there were no storage problems, moreover, matured bread is more easily processed in the stomach. Bread baked with natural leaven is richer in organic acids, vitamins, minerals, pectin substances, fiber, etc.
It is different with man-made artificial yeast, which is thermophilic (thermolatent) and continues to reproduce even at a higher, that is, human body temperature. Such yeast is not found in the natural environment. In the food industry, yeasts that can reproduce even in an anaerobic, that is, oxygen-free environment, are used. The production of yeast for baking bread uses more than 50 ingredients, among which are sulfuric acid, ammonia, foam extinguishers, the strongest cellular poison formalin. The alcohol formation process releases such toxic substances as diacetyl, acetyl methyl carbinol, dimethyl sulfide, isoamyl alcohol, which give bread a pleasant specific flavor.
Thermophilic yeast in the gastrointestinal tract has an ideal environment (warmth, moisture, nutrients), and it causes fermentation. It is accompanied by gas release (meteorism) caused not by bacteria, but by yeast fungi in an oxygen environment, consuming carbohydrates and releasing alcohols, as well as carbon dioxide.
As a result, the diaphragm of the lungs is compressed and no longer reaches the required volume. All digestive organs are also compressed. The lower part of the lungs is also pressed, and sometimes the heart is positioned horizontally.
With yeast, a person does not receive nutrients, on the contrary, yeast takes nutrients from a person. Yeasts can even outcompete pathogenic intestinal microflora, which can be considered an advantage. They feed on dairy products, flour, sugar. Limiting the consumption of these products can reduce the activity of yeasts. Also, maintaining an alkaline environment in the body promotes the expulsion of yeast microflora.
Previously, thermophilic yeast was obtained from sugar molasses, diluting it with water and then treating it with chlorine lime, acidifying with sulfuric acid. Now such components are no longer used, as GMO technologies have appeared, but the result is similar, further consequences are even harder to predict.
Consumption of products containing thermolatent yeast leads to fermentation in the gastrointestinal tract. Accompanied by gas release, caused not by bacteria but yeast fungi in the presence of oxygen, consuming carbohydrates, and releasing alcohols, as well as carbon dioxide.
As a result, the diaphragm of the lungs is compressed, and no longer reaches the required volume. All digestive organs are also compressed. The lower part of the lungs is also pressed, and sometimes the heart is positioned horizontally.
In the past, thermophilic yeasts were obtained from sugar molasses by diluting it with water and then treating it with chlorinated lime, acidifying with sulfuric acid. Now such ingredients are no longer used because GMO technologies have emerged, but the result is similar, with further consequences even harder to predict.
The thermal resistance of yeast fungal spores can be easily verified by placing dry bread crumbs or even dry yeast in an oven at the same temperature as bread is baked, then placing it in an environment favorable to fungi similar to that in an organism (water + warmth + proteins + carbohydrates), thus initiating the fermentation process.
With yeast, a person does not receive nutrients; on the contrary, yeast takes nutrients from a person. Yeasts can even outcompete pathogenic intestinal microflora, which can be considered an advantage. They feed on dairy products, flour, sugar. Limiting the consumption of these products can reduce the activity of yeasts. Also, maintaining an alkaline environment in the body promotes the expulsion of yeast microflora.
Although yeasts break down proteins, resulting in amino acids and vitamins, this is not the most effective way for the body to obtain amino acids. Yeasts are more resistant than the cells of the human body, saliva cannot destroy them. Even when baking bread, they do not die because the spores are capable of withstanding very high temperatures. Eating both bread and confectionery products (various buns), initially yeast cells enter the gastrointestinal tract, then into the circulatory system and continue to reproduce, negatively affecting the microflora. There is also a risk that the normal intestinal microflora is replaced by acidic yeast, which is not suitable for the normal food processing process, as well as food assimilation. Calcium levels in the blood decrease because it is used to neutralize acids produced by yeast. The gastric mucosa is resistant to the action of acids, but, regularly consuming products containing yeast, as well as those that create an acidic environment (meat), the stomach cannot resist it for a long time. Symptoms such as burning, stomach pain, and ulcers begin to appear.
Thermophilic yeast in the gastrointestinal tract promotes the formation of gallstones. Constipation occurs, and tumors may form. Intestinal fermentation processes intensify, pathogenic microflora develops, intestinal villi are traumatized, resulting in slowed toxin removal from the body, fecal stones form, which over time grow into the intestinal mucosa. The secretions of the digestive organs lose their protective function, digestive abilities decrease, so vitamins are insufficiently assimilated and synthesized, as well as the assimilation of minerals, for example, calcium, decreases. Pathogenic microorganisms, escaping through the intestinal walls, enter the bloodstream. Thus, microbes, fungi, and viruses spread throughout the body.
Metabolism in cells is disrupted, the liver is overloaded, the biochemical composition of the blood changes, and blood flow in the capillaries slows down, clots form, the lymphatic system works with overload. Acid-base balance is disrupted (acidosis), opening the way for about 150 diseases. For example, losing important microelements such as calcium, potassium, magnesium, sodium, significantly increases the risk of such a widespread disease as osteoporosis.
Bread baked with thermolatent yeast from refined flours ("highest quality", or purified of all valuable) is a mucus-forming product, consisting essentially of gluten and starch. It heavily burdens the stomach because it forms lumps that are not fully processed and pollute the body. Therefore, matured rye sourdough bread with butter and garlic or horseradish would be more suitable.
In Latvia, the healthiest rye sourdough bread can be baked from the ancient rye variety "Kaupo", which is not as productive as the new varieties, so farmers, to get the maximum yield, choose other varieties, but leave the impact on human health to doctors. As always, profit for us, problems for you.
Coffee
There is a belief that people drink coffee to get energized, not to fall asleep at the wheel or during night shifts on duty, but upon careful analysis of these benefits, it turns out that the real reasons are habit and addiction. If a person who has never drunk it is given coffee and if it is not added milk, sugar, or other additives – it will seem bitter and unpalatable.
Store-bought coffee has no positive properties. Possibly, some such properties exist in organically grown, unroasted coffee beans, but such coffee is not made from them. What we feel as an energy surge from coffee, because coffee promotes the breakdown of glycogen in the liver and the release of glucose, is the classic drug action mechanism, based on the use of the body's internal reserves. This applies to all drugs, both prohibited and permitted – nicotine, alcohol, energy drinks, etc. The action mechanism is very similar.
Coffee interferes with the production of gastric juice (enhances it), as well as other functions. It contains substances that affect the gastric and intestinal mucosa, meaning not only Helicobacter bacteria are to blame for causing ulcers and gastritis. The protective barriers of the stomach and intestines are weakened, and the person begins to get sick.
Coffee creates a very acidic internal environment in the body. The neutralization of these acids by the body consumes calcium reserves of about 700 milligrams per cup. Important minerals such as calcium, potassium, zinc, sodium, manganese, magnesium are excreted from the body. Especially harmful is instant coffee, as it contains heavy metal salts, which in turn damage the pancreas and liver.
The temperature at which coffee beans are roasted is +2200C. At this temperature, the minerals in the coffee beans have transformed into a form insoluble in water and are not usable by the human body, but the starch has caramelized, and a carcinogenic substance such as monoamine acrylamide is released, which is a powerful mutagen that also forms, for example, when roasting cocoa beans or baking potatoes, only in coffee it is in a larger amount. Systematic coffee consumption causes dysfunction of the sphincter (muscle) between the stomach and the esophagus, which can promote acid reflux (stomach acid entering the esophagus) and chemical burns of the esophagus.
Caffeine stimulates the production of the neurotransmitter endorphin and such stress and fear hormones as adrenaline, noradrenaline, and cortisol. Increased hormone production is always stress for the body. Also, dousing oneself with cold water, the adrenal glands intensively release hormones, creating vivacity in this way. In various ways, over a long period of time, frequently stimulating hormone release, the wear and tear of the hormone-producing adrenal gland are promoted, as well as the overall faster aging of the body.
Both black and green tea contain caffeine. Caffeine can be found in energy drinks, colas, dark chocolate, or even chewing gum and not only.
When the effect of caffeine-induced hormone action ends, the body tries to replenish the spent reserves, which the person perceives as apathy and lethargy. Regular coffee consumption dulls the body's compensation abilities, reducing endurance reserves, and aging occurs faster. Coffee interferes with the production of the sleep hormone melatonin, which is a very important hormone, but since the body needs rest and sleep to replenish reserves, and if instead, we drink coffee, diseases that were in a latent, that is, hidden form, become active. Apathy, exhaustion, chronic fatigue, and even depression appear.
In the morning, after waking up, drinking coffee stimulates the release of gastric juice. The futile release of this juice depletes this resource, especially relevant for meat eaters, as its processing requires a very acidic environment. It threatens with an increased amount of incompletely broken down proteins entering the blood (antigens). The increased amount of acid also damages the walls of the stomach, potentially leading to gastritis.
Coffee beans have an outer and inner husk. The outer husk accumulates the alkaloid caffeine during ripening, but the inner husk - the alkaloid theobromine. Those who use coffee beans get both alkaloids, but those who use instant coffee get only one - theobromine, because caffeine is removed during the processing process for the production of pharmaceutical preparations and energy drinks.
Caffeine causes narrowing of all blood vessels, resulting in increased arterial blood pressure. The exception is the kidneys, where the opposite process occurs. This means that caffeine is a diuretic. The excreted urine is clear, meaning nothing is excreted with it. However, after 20 minutes, the effect of caffeine ends, theobromine starts to act, and the opposite process takes place, lasting about an hour. Blood vessels expand, blood pressure decreases, and kidney permeability decreases, often accompanied by dragging pain in the kidney area. Decaffeinated coffee, for example, can also help hypotonic individuals in crisis situations – by dilating blood vessels, blood pressure is reduced.
It should also be noted that theobromine causes drowsiness, which is dangerous for drivers.
Coffee should not be consumed together with food additives, as caffeine can neutralize their action, for example, the ability of vitamin D receptors to assimilate it. Vitamin D is the main immune system vitamin. Caffeine also inhibits the assimilation of iron and washes out B group vitamins, except for B12. The assimilation of zinc, copper, magnesium, manganese, potassium, phosphorus, and vitamin E is weakened.
Adding milk, cream, sugar to coffee or tea neutralizes the action of antioxidants, thereby increasing the risk of oncological diseases and not only.
Coffee and also tea contain plant polyphenols called tannins, which, when they come into contact with proteins, form insoluble compounds. Therefore, for example, when milk is added to coffee or tea, their stimulating properties are lost.
Spider web weaving, as is known, is a very complex process in nature. In an experiment with a spider, it was fed, proportionally to its mass, the same amount of caffeine as is in one cup of coffee that people drink every day. Examining the spider's woven web, it turned out that for several days in a row, serious defects were visible in the spider's woven web. This means that caffeine not only does not improve intellectual abilities but lowers them.
A much better alternative to coffee in the morning is to drink strongly negatively charged water, which wakes up the food processing system while cleaning the body. For morning vivacity, the ideal option would be fresh celery juice and honey – an energy surge without using untouched energy reserves.
Black Tea
Black tea contains tannins, but less so in green tea, although both are obtained from the same tea plant, differing only in processing technology. Tannins bind vitamins, especially B group, as well as bind calcium, zinc, iron, magnesium, preventing their assimilation in the body, thereby creating their deficiency, even if you consume an adequate diet. As a result, the nervous system is left unprotected, bones, teeth suffer, and not only.
Caffeine, contained in black tea (green tea has 2 times less), creates vivacity, but the adrenal glands and nervous system are very overloaded. Especially undesirable is drinking caffeine-containing tea before bedtime.
Black tea should not be drunk either before or after eating, as tannins suppress the assimilation of many substances. Especially undesirable is drinking black tea for pregnant women - it can trigger premature birth. It should also not be drunk if there is a fever, as black tea contains theophylline, which can increase temperature and exacerbate inflammatory processes. Regularly drinking black tea increases the concentration of uric acid in the blood, promoting the risk of thrombosis, kidney stones, and urinary tract stones, increasing arterial blood pressure. Do not drink tea that has been brewed the previous day, as carcinogenic substances form in it.
Cheaper teas are often packaged in brightly white paper bags. This whiteness is achieved with the help of epichlorohydrin, which is a carcinogenic substance. Black tea, which mostly comes to us from China and India, is likely grown in industrially polluted regions, where the atmosphere contains a lot of heavy metals. These tea plantations are generously treated with pesticides.
The most suitable liquid for humans is water, however, if you do not want to give up the tradition of drinking tea, Latvia has wonderful herbal teas, from which you will only benefit.
First Food, Then Medication
If you can refrain from harmful food, it will be a huge step towards health. The next steps: food can have anti-inflammatory, anti-parasitic, immune-boosting, antifungal effects. It can be a means to improve sexual abilities, or the opposite.
If you implement much of what was written above in life, perhaps medications will not be needed. Therefore, I would like to wish - may food become your medicine!
