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Since childhood, we know that, for example, cows and sheep eat grass, birds mostly look for various seeds, grains, but dogs and cats like meat, etc. Nature has designed a natural dietary type for each animal species on the globe, including humans. There are very few omnivores (wild boars, bears, hedgehogs), and moreover, this formulation of omnivores is highly conditional if it can be formulated at all.

It's quite simple. Humans are neither herbivores, grain-eaters, nor carnivores. Fruits are the natural dietary type for humans because humans do not have a two-chambered stomach like herbivores. They don't have crops like birds, where grains can be kept for 10 hours, deactivating enzyme blockers – inhibitors that reduce their activity. They don't have the tooth shape and jaw structure like predators (predators have jaws that move only vertically, not horizontally, otherwise they would tear their jaw ligaments). Compared to predators, humans have a different composition of saliva, much lower acidity of gastric juice, and a longer intestine. By no parameter, neither morphological nor anatomical structure, are humans suited to meat consumption. Nature only allows meat consumption in extreme hunger situations. Eating meat puts the pancreas into an overload mode.

Humans have invented more than 300 different diets. Whether any of them suits you can be determined quite simply – whether it is in accordance with what is naturally determined.

What effects can switching to an adequate diet, as nature has intended for humans, have:

    More energy appears because less energy is spent on food processing.

    Weight normalizes.

    Visually and internally, one becomes younger.

    Prevention of cardiovascular diseases.

    Normalization of cholesterol levels in the blood.

    Significantly reduces the risk of cancer.

    Can avoid and even cure diabetes.

    Reduces the need for surgical operations.

    Reduces the need for medications.

    Less need to use air freshener in the toilet.

    Good vision is maintained for a long time.

    Kidney stones do not form.

    Prevention of impotence.

    Constipation does not occur.

    Blood pressure normalizes.

    Avoidance of Alzheimer's disease, stroke.

    Increases bone strength, and reduces the risk of arthritis.

    Extends life span, and maintains a clear mind.

    Even if you take just one step towards an adequate diet, you will benefit.

 

How quickly can you switch to an adequate diet?
Although an adequate diet is a prerequisite for practically all disease treatments, one should not switch too quickly. It is best to do it gradually. Radical transition can cause serious problems related to parasites during fasting, reserves of minerals and vitamins in the body, the amount of accumulated toxins, etc. To get what the body used to receive from animal products, it takes time to adapt and synthesize the necessary amount on its own or with the help of microflora, for example, vitamin B12 or the unsaturated fatty acids omega-3 components DHA and EPA from ALA. This is not a quick process, it may take a year or even two years.

If the disease has progressed so far that doctors give no hope, for example, in oncology, then a radical switch to an adequate diet along with nature's immune system strengthening means is the only chance.

 
The body knows to eat or not to eat
Always listen to your body. The exception is chemical and narcotic food, which deceives not only humans but also animals. Fried food also has properties similar to synthetic ones. No animal is suited to either fried or synthetic food. For example, if the body truly wants potatoes, it will want any kind, not just fried ones, that is, those heated up to +300°C
 
 
Protein Denaturation
This is the loss of biological properties due to changes in the protein molecule structure. It means that proteins lose many functions such as transport, photoactive, catalytic (enzymatic), protective, receptor, etc. Denaturation can be caused by physical factors such as ionizing radiation and high temperature, as well as chemical factors – concentrated acids, strong alkalis, heavy metals, and chemically active compounds.
 
 
The Body Can Synthesize Amino Acids
There is a belief that, for a person to obtain the necessary amount of protein, they need to consume so much meat, dairy products, eggs, etc. However, humans need amino acids, not proteins, taking them, for example, from a pig. Amino acids are needed to build their unique proteins, which are suitable only for this person, like a key to a lock. But, to be more precise, minerals in organic form are needed to synthesize the necessary amino acids.

In the body, amino acids are synthesized by aminating the carbohydrate chain, that is, by adding nitrogen to the untreated fruit sugars glucose and fructose, vegetable starch, or honey. They can also be undenatured fats, from which proteins can thus be synthesized. Nitrogen arises from the breakdown of our body's old cells in the process of dissimilation, and the friendly intestinal microflora can take it from the air. As known, the metabolic process also consists of two related processes – assimilation and dissimilation. In this way, the body undergoes a waste-free production process of its tissues and the breakdown of old cells, resulting in the use of nitrogen for the synthesis of necessary amino acids, rather than forming quite toxic wastes such as creatinine and uric acid.

 

Why is meat not necessary for humans?
Meat is considered to be the muscle fibers of animal carcasses. When thermally processed, there is complete and irreversible denaturation of proteins. It is an amorphous mass consisting of dead cells.

Pathogenic bacteria in the intestines (campylobacter, enterococci, clostridia, etc.) also want to eat and signal the brain that, for example, meat is needed. In fact, it's not you who wants meat; it's the pathogenic flora. The desire is similar to an alcoholic's craving for alcohol. Eating meat generates morphines (opioids) in the brain. After eating meat, carnivores have noticed an improvement in mood, a surge of strength, and also aggression. In fact, this is a mechanism of narcotic effect similar to food addiction. There is a mistaken assumption that meat is associated with strength, endurance, a proper man eats meat, etc. In fact, it's the opposite. Meat is associated with degeneration, as well as a lack of strength, energy, and endurance. It's aging, early death, guaranteed oncology unless another disease overtakes it.

Eating meat causes excitability of the nervous system, related to toxic factors. It's not a surge of strength. Meat also contains stress hormones that form in the animal at the moment of slaughter.

When frying meat, dangerous toxins form, such as heterocyclic amines, nitrosamines.

 

Bile
Spicy products – garlic, onions, horseradish, etc. contain acids, often sulfuric acid. Acidity increases in the stomach. If the stomach is healthy, no problem. Moving further into the duodenum, where the environment is already alkaline, acid neutralization takes place, so the body is forced to excrete a lot of bile. However, if the bile contains a lot of toxins, the body reduces its excretion. The liver cannot produce bile without these toxins. Bile is intended for the emulsification of fat droplets. The body understands that if fatty food is eaten, for example, bacon, butter, cream, etc., a certain amount of bile, which will enter the intestines with all the toxins and further into the blood, is not permissible. Therefore, the liver produces the minimum amount of bile, which is not enough for fat processing and neutralization of the incoming acid from the stomach. As a result, fats are not sufficiently processed. There is a deficiency of fat-soluble vitamins. The duodenum suffers. A bloated abdomen follows. But there is also a benefit – escape from the repeated entry of toxins into the body. Doctors call it irritable bowel syndrome and consider it a disease of unclear origin.

About those who drink carrot juice, it is said that jaundice appears because of the juice, however, the carotene in carrots does not make the skin yellow, it is caused by bile stasis (disturbed bile entry into the intestines), which is promoted by fried and boiled food, especially meat.

If there is not enough bile, vitamins D3 and K2 are very poorly assimilated. Vitamin D3 directs calcium to bone tissues, but K2 does not allow calcium to leave bone tissues. Therefore, bile insufficiency is one of the causes of joint inflammation along with candida.

 

Fats
First of all, the nervous system suffers from a lack of fats. Fat and vitamin deficiency in the body manifest as muscle weakness because they receive insufficient nerve impulses. Weakness sets in, even though there is enough energy. Characteristic emotional instability, hysteria, emotional downturn.

Plant fats assimilate relatively poorly, the intestinal tract must be clean, which nowadays is a rare phenomenon. Cold-pressed oil in the technological process of pressing still warms up to +70°C, although warming is short-term, it cannot be avoided. There is also contact with air, hence oxidation. Also, oil-containing seeds, when eaten unground, assimilate poorly. Therefore, they should be soaked, ground, and eaten immediately. A good option is avocado and mango butter (obtained from the mango kernel).

 

Avocado
Although avocado, originating from Guam, is positioned as a valuable source of plant-based fats, it also has negative properties. This especially applies to industrially grown fruits bought in supermarkets because they may contain carcinogens. Avocado is not recommended for use by mothers during breastfeeding because it promotes a reduction in milk lactation. The child may develop skin rashes.

Avocado reduces the level of good cholesterol in the blood, while thinning the blood, and can cause various allergic reactions, for example, swelling of the tongue or larynx, headaches, migraines, difficulty breathing (asthmatic reaction).

 

Black cumin oil
Since ancient times, humanity has known about the medicinal properties of black cumin. In Egypt, in the tombs of Tutankhamun, even a bath of black seed oil was found. Black cumin oil has antioxidant and immunity-boosting properties. It contains 18 polyunsaturated and 8 saturated fatty acids, it has 15 amino acids, including all the so-called essential ones. It has a lot of various vitamins, flavonoids, monosaccharides, phospholipids, phytosterols, beta-carotene, and trace elements. Thanks to the phytosterols present in its composition, it reduces the level of bad cholesterol in the blood. It also has antidiabetic properties because black seed oil lowers the level of glycated hemoglobin in the blood, activating the beta cells of the islets of Langerhans. As a result, insulin resistance decreases - this means that it is recommended for use by diabetics.

For women, black cumin oil during menstruation helps to reduce pain, it can be used in the treatment of cervical ulcers or erosion, but after childbirth, it can improve lactation, and, reaching the child's body through the mother's milk, it helps to prevent colic, which causes the little one to have stomach pain. Conversely, for men, it helps to increase testosterone levels and improve male functions, as well as prevent infertility and prostatitis.

Thanks to the optimal proportion of fatty acids, black cumin oil eases, for example, dry cough, improves memory, reduces depression, and prevents constipation.

When purchasing, choose black cumin oil that is cold-pressed, preferably by the vacuum method, but keep in mind that it oxidizes quickly after opening, which is very undesirable. It should be purchased in small containers. The recommended and simplest way to use it is to take 1-2 teaspoons about half an hour before meals.

 

Broccoli
Broccoli could be considered one of the most valuable top products for humans, and its seeds are an ideal choice for sprouting. They contain not only minerals, vitamins, chlorophyll, but also a unique and active substance such as sulforaphane. It is also found in other cruciferous family vegetables, but broccoli is the champion. Sulforaphane helps maintain healthy blood vessels and joints, reduces the risk of diabetes and oncology, is a powerful antioxidant, acts as a liver detoxifier, and reduces oxidative stress.

Fresh broccoli contains a substance such as glucoraphanin, which is a precursor of sulforaphane. Like other cruciferous vegetables, broccoli also contains the enzyme myrosinase, which, when mixed (chewed, grated, blended) with glucoraphanin, forms sulforaphane, and the more finely broccoli is crushed, the more it forms.

To obtain the maximum benefit, broccoli is ideally best eaten raw, but since sulforaphane is thermally stable, it can also be boiled. Just crush the broccoli 1 hour in advance so that sulforaphane has time to synthesize because the enzyme myrosinase, which forms it, is thermally unstable.

When buying frozen broccoli in a store, keep in mind that they have been blanched or scalded before freezing, and therefore will no longer have the enzyme myrosinase, so no sulforaphane will be synthesized. Therefore, add some other fresh vegetables that contain this enzyme, only after mixing wait for sulforaphane to form.

 

Sorrel and Rhubarb
Nature has created everything ready for use. Problems start when humans interfere, and begin to fry, boil, pickle, etc. One of the brightest examples when a valuable product is made dangerous is the thermal processing of sorrel.

Sorrel is a plant of the sorrel family, which in human nutrition is one of the most effective sources of oxalic acid. Organic oxalic acid is absolutely harmless to humans, in the body it is one of the main suppliers of iron and magnesium, helps the food processing system assimilate calcium. Sorrel contains other acids, such as citric acid and malic acid. Sorrel has several medicinal properties: it promotes scar healing, acts as an anti-inflammatory agent, helps restore vitamin C reserves in scurvy. Contains a wide range of vitamins, flavonoids, and microelements, provided that the soil in which they grew is not depleted.

As soon as organic oxalic acid becomes inorganic (after thermal processing), it forms a compound with calcium in inorganic form, resulting in calcium deficiency with consequent consequences. If there is a lot of inorganic oxalic acid, it can precipitate in the form of small crystals in the kidneys and bladder as stones. However, oxalic acid is not only in sorrel but also in spinach, rhubarb, leaf beets (mangel), asparagus, carambola, gooseberries, red currants, eggplants, parsnips, cocoa beans, mango, black tea.

When thermally processing oxalic acid-containing products, oxalates are formed. These are oxalic acid salts. An increased amount of oxalates in urine is a harbinger of urolithiasis.

Conversely, for example, green cocktails from sorrel and spinach, of course, thermally unprocessed are a very valuable product containing many enzymes that positively affect the cardiovascular system, strengthen bones, improve vision, and act as a prophylactic against cataracts, are a diuretic, help the kidneys cleanse from salts and toxins, reduce inflammation in the respiratory system.

Rhubarb has even more oxalic acid than sorrel itself, so it is especially undesirable to boil or otherwise thermally process them. Also, sugar should not be added, if only a little honey.

 

Garlic
The founder of medicine, Hippocrates, said about garlic that it should be eaten every day. Garlic is the only food product that contains an element such as germanium, which is necessary for ensuring the elasticity of blood vessels. Garlic contains a very powerful antioxidant selenium, which is so necessary for modern people. The specific and pungent aroma in them is created by sulfur, which is very useful for the synthesis of sulfur-containing amino acids. Garlic has antiviral and antibacterial properties, but, compared to medicines, it does not create side effects. Also acts as an antifungal agent, this applies to lower fungi micromycetes, therefore it is used, for example, as an anti-mold agent.

Among the active substances in garlic are valine, allicin, γ-glutamyl-L-cysteine peptides, and L-cysteine sulfoxides. Garlic is the most powerful agent that promotes the secretion of bile (bile from the gallbladder enters the duodenum). It helps prevent the development of acute pancreatitis, as well as reduces the level of triglycerides in the blood, thereby reducing the risk of cardiovascular diseases. Low-density lipoprotein (LDL) levels are reduced and their oxidation is slowed down, which is the main reason for the initiation of cholesterol plaques or atherosclerotic plaque formation. Garlic activates platelets and reduces their adhesion, therefore, in the prevention of cardiovascular diseases, it is an even more effective and safer means than aspirin. Improves the functions of the inner layer of blood vessels endothelium and enhances the production of nitric oxide.

All the aforementioned medicinal prophylactic properties apply only to thermally unprocessed garlic. The optimal consumption amount is 2-4 medium-sized cloves per day together with salads and fats.

 

Hemp
The beneficial effects of hemp on human health, especially in the case of nervous system disorders, have been known since ancient times. Hemp contains a wide spectrum of biologically active substances beneficial to human health, including cannabidiol (CBD) and tetrahydrocannabinol (THC) - a psychoactive substance that, according to the law, must not exceed 0.2%. Hemp varieties accepted in Latvia comply with this legal requirement.

Cannabidiol is a natural substance recognized and utilized by human cells. Once it enters the human body, it begins to address imbalances or homeostasis disturbances in the immune and nervous systems. In contrast, artificially synthesized analogous substances cannot take into account all the processes created by nature, therefore, they are not as effective.

The internal cannabinoid endocannabinoid system is one of the largest systems in the human body. If a person is healthy, the body itself produces all the necessary cannabinoids; otherwise, various health problems can arise, such as migraines, irritable bowel syndrome, fibromyalgia, and many others.

Cannabinoids anandamide and 2-arachidonoylglycerol are neurotransmitters produced by brain neurons. Cannabinoid receptors are located in the cardiovascular system, the central nervous system, bone marrow, lymphatic system, bladder, gastrointestinal tract. Anandamide, which creates a feeling of well-being, is produced, for example, when an athlete wins competitions or a person is meditating. These moments are usually remembered as happy moments in one's life. 2-Arachidonoylglycerol is found in breast milk. It creates a natural calming effect for the baby.

In today's world, unfavorable factors for humans – contaminated food, air, and water, as well as various radiations, negatively affect the body's internal balance or homeostasis. All human body systems are interconnected and interact with each other. Just a disturbance in one of them leads to a disruption of mutual balance in the entire organism. This is the basis for various symptoms – insomnia, a sense of fear, irritability, fatigue. Hemp is a natural remedy to maintain balance in the body between various systems.

 

Cell Autolysis
Autolysis is the self-digestion effect of a cell. Each living cell is programmed for self-destruction, or apoptosis process. Gastric juice does not break down proteins but activates cell lysosomes with hydrogen chloride of hydrochloric acid, which are like bags where enzymes are stored. Enzymes do not release in thermally processed food.

Gastric juice does not process anything but only initiates the self-digestion process. Autolysis should take 60-70% of food processing in the human body.

Eating dehydrated fruits does not trigger the autolysis process, similarly if salt or sugar is added.

 

Nuts
Nuts are products with a high protein content. They should not be eaten with sweets. Since proteins together with fast carbohydrates from the stomach reach the duodenum faster, they are processed worse, intensifying the immune reaction "antigen – antibody," overloading the immune system. Nuts are best eaten in the first half of the day, but they are best combined with greens and vegetables. Nuts assimilate poorly and in their unground form, they can be consumed in large quantities, but when ground, they become very satisfying, so you will not eat much.

 

Starch
Starch is the main polysaccharide that accumulates in plant seeds. Thermally processed starch is no longer what is in thermally unprocessed plants and which the enzyme amylase, along with other enzymes, can process. Boiled starch not only in water but also in alcohol does not dissolve. Hot water turns starch into paste. Therefore, grains should not be eaten, they contain a lot of starch. Conversely, when sprouting, starch turns into glucose and fructose. After 4 – 5 days of sprouting, the amount of vitamin C increases by 20 – 30 times.

 

Vitamin B12
As there is a misconception in society regarding the non-consumption of meat leading to a lack of vitamin B12, this article was written to dispel this myth.
 
Vitamin B12 has four forms:
  Methylcobalamin.
This is the natural, most active, most effective, and also the most expensive form, which participates in all body detox processes and plays a significant role in DNA quality.
 
  Hydroxocobalamin.
This form is considered natural but inactive, therefore poorly assimilated. The human body does not produce it; bacteria do. But it has a prerogative - it lasts the longest, therefore it is used for some severe diseases, for example, malignant anemia. Hydroxocobalamin can be obtained through diet or administered in injection form.
 
  Adenosylcobalamin.
(adenosyl cobalamin). This form of B12 vitamin can be produced by the human body itself and stored in the liver to be used as needed. If the body cannot produce and utilize it in sufficient amounts, it leads to disturbances in amino acids, fats, and carbohydrates metabolism processes, manifesting as a lack of energy and apathy.
 
  Cyanocobalamin.
This is the synthetic form of vitamin B12, most commonly found in pharmacies and is the cheapest, as well as the least assimilated by the human body.

Signs of B12 deficiency often include increased fatigue, frequent appetite reduction, dysbacteriosis, facial pallor with a yellowish tone, headaches, dizziness when walking, shortness of breath during physical exertion, goosebumps, poor fingertip sensitivity, nervous system disorders.

Vitamin B12 is the only water-soluble vitamin in the B group. It is resistant to thermal processing. In nature, vitamin B12 can be synthesized by soil bacteria, meaning one of the ways to obtain it is through unwashed vegetables grown in soil not contaminated with pesticides. By the way, this is one of the reasons why people in the past did not have problems with this vitamin.

To avoid B12 deficiency, traditional medicine recommends eating meat. However, it is known that millions of people worldwide have never eaten meat in their lives, and most often do not have a B12 vitamin deficiency. Also, animals that do not eat meat do not have a deficiency. This means that nature has intended other mechanisms for obtaining it. Not only soil bacteria synthesize it, but also the intestinal tract of insects. Vitamin B12 is synthesized by certain types of bacteria, such as gut bacilli. Synthesis occurs mainly in the large intestine, the remaining part in the upper part of the small intestine. Since about 90% of water is absorbed in the large intestine and this vitamin is water-soluble, it is also absorbed in the large intestine. However, for most people, the large intestine is clogged with fecal stones, fungal mycelium, and mucus, therefore absorption is significantly hindered. Thanks to the modern traditional diet, a clean and organized intestinal tract is a rare phenomenon, therefore doctors are right to some extent that vitamin B12 does not produce. The amount of vitamin B12 rapidly decreases in soil treated with pesticides. Relevant studies convincingly demonstrate this. However, plants grown in live "not killed soil" contain vitamin B12. Its presence in the human body can be influenced by the presence of parasites, with tapeworms and giardia (protozoa) consuming the most B12 vitamin.

B12 accumulates in the liver, its reserves can last for a long time and be sufficient for several years. From the liver, B12 is excreted with bile and further enters the intestines, but is mainly absorbed in the lower part of the small intestine. It plays a significant role in the process of blood formation - magnesium, which is in the chlorophyll of green plants, is replaced by iron in the presence of cobalamin. Unused vitamin B12 with blood returns back to the liver and promotes its enzymatic activity, as well as delays fat infiltration, i.e., the accumulation of triglycerides in liver cells, thus lipid exchange is not disturbed and there are no problems with cholesterol.

B12 ensures the synthesis of lipoproteins and the myelin sheath of nerve tissues, meaning, if there is a deficiency of this vitamin, megaloblastic anemia occurs. It also plays an important role in the production of nucleic acids, which are necessary for the formation of genetic material, i.e., DNA synthesis. It is necessary for the synthesis of erythrocytes, the transformation of amino acids, protein synthesis, and vascular elasticity. Participates in the metabolism of carbohydrates and lipids (fats). Delays the development of pancreatitis.

If a person has iron deficiency anemia and there have been no significant blood losses, it is very likely that parasites consuming a large amount of blood, such as schistosomes (Schistosoma), hookworms (Ancylostoma duodenale), etc., are to blame. Sometimes it is caused by rare diseases.

Cobalt in various compounds can have different chemical values – monovalent, divalent, and trivalent. Therefore, if we want to take B12 artificially, not through food, we need not cyanocobalamin, which must be freed from the protein carrier to be absorbed, but methylcobalamin, because it starts to be absorbed already in the mouth without a transport protein.

If there is enough vitamin B9 (folic acid), it is difficult to determine B12 deficiency, therefore a homocysteine test should be performed.

B9 should be in cells, not in blood plasma, where, if there is too much B9, B12 is poorly assimilated. Before taking additional B9, it should be taken into account that folic acid destroys the immune system's NK cells, which are the most aggressive of lymphocytes, playing a very important role in the destruction of cancer cells, viruse, and various infections. Therefore, it is important to get B9 in its natural form, for example, with fresh vegetables, not thermally processed products.

Vegetarians, who consume a lot of greens, may find that the B12 analysis may be incorrect, because if the amount of homocysteine is elevated, then there will definitely be a B12 deficiency, even if the analysis for the vitamin itself shows sufficiency. This is because the diet provides a lot of B9 (folic acid), which is abundant in greens.

Methionine synthesis from homocysteine is necessary because methionine is needed to convert folinic acid into folic acid, which ensures normoblastic (normal-sized erythrocytes) blood formation. Too much homocysteine indicates a B12 deficiency, but normal synthesis of methionine indicates adequacy. Homocysteine is an amino acid that damages blood vessel walls. It promotes the process of atherosclerosis, followed by ischemic heart disease and heart attack. The damaged blood vessel walls are where atherosclerotic plaques form.

Almost all smokers have a B12 vitamin deficiency, which is also caused by alcohol. Sensitivity in the hands and feet decreases, tremors in the hands appear, especially observed in older people. This is related to the damage to the myelin sheaths of neuron axons, which are mostly made up of fats and act as insulators for nerve cells. This phenomenon is called polyneuropathy.

The absorption of vitamin B12 from the diet is influenced by several factors. It is the amount of intrinsic factor produced by the stomach, which is affected by the acidity of gastric juice. In other words, the amount of mucoprotein produced by the gastric mucosa parietal cells depends on how acidic the environment in the stomach is, but the environment's acidity depends on the consumed diet, hence problems arise from inadequate nutrition.

Combining with the intrinsic factor is necessary to protect vitamin B12 from digestive enzymes during food processing, as well as from bacteria residing in the intestines, while reaching the lower part of the small intestine, it begins to be absorbed into the blood and combines with blood plasma glycoproteins. With blood flow, B12 reaches tissues and cells, the excess accumulates in the liver. The best internal factor is produced when eating one type of food in small portions, whereas overeating almost stops its production and promotes B12 deficiency. This is an insulin-dependent process, which is influenced by blood sugar levels. For example, particularly large sugar level fluctuations are caused by refined sugar, simultaneously affecting the environment's acidity in the stomach.

The unused internal factor diffuses through the stomach wall and enters the blood, where it is used for the formation of erythrocytes, also to extend the lifespan of existing erythrocytes. If it is insufficient, the lifespan of erythrocytes can be significantly reduced, which can be one of the causes of malignant anemia.

If B12 is taken separately in capsules or liquid form, it is best done at the beginning of the day and together with food for better assimilation. With one or two egg yolks, the daily norm of vitamin B12 can be ensured.

Among beekeeping products, B12 is most found in royal jelly, but it can also be present in bee bread.

 

Vitamin B9 (Folic Acid)
Together with vitamin B12, vitamin B9 or folic acid participates in the formation of erythrocytes, supplying carbon molecules for hemoglobin formation. Folic acid ensures the functioning of the nervous system and is an irreplaceable component in spinal fluid. Folic acid is important during pregnancy because it participates in genetic information transmission, as it is involved in nucleic acid synthesis. Without folic acid, hydrochloric acid production in the stomach is not possible, it is necessary for protein synthesis.

Vitamin B9 is necessary for the formation of neurotransmitters - serotonin and noradrenaline hormones, on which the psycho-emotional background, optimism, mood, and activity depend.

There are three ways to obtain vitamin B9 – through food, dietary supplements, and synthesis in the gastrointestinal tract, which is problematic for modern people. To get vitamin B9, you need to eat greens, all kinds are suitable. However, care should be taken with dietary supplements, not to choose artificially synthesized ones, because they assimilate only about 10%, and moreover, they create unpleasant side effects.

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                                           Adequate Nutrition

The information on this topic included in this section is of a general nature and is not addressed to a specific person for solving a specific problem. It is intended to provide a starting point for further learning about this topic.

Before delving into this topic, it's important to remember and adhere to some important prerequisites. What works for one person may not work or even be dangerous for another, including diets that nature has intended for a person in their initial stages. Each of us has a different level of body pollution and character, reserves of minerals and vitamins. The enzymatic resources of the body, eating and drinking habits differ. There are many factors that should not be ignored.

Treatment through nutrition, based on the laws of nature, is a sphere dealt with by eco-medicine. Official medicine focuses more on removing symptoms rather than the causes of diseases, therefore, the ideal option would be to turn to a certified naturopathic doctor, if one can be found in Latvia.

 
Adequate nutrition enhances a person's intellectual capabilities
Throughout world history, the greatest minds of humanity, such as Pythagoras, Hippocrates, Leonardo da Vinci, Albert Einstein, Socrates, have had in common their preference for adequate nutrition, the kind nature has intended for a human.

Were people in the past stupider when they mainly consumed adequate nutrition? They went into the forest with an ax, a seed bag, and survived. They even built churches without a single nail or cement, just from wood, even placing wood in the foundations, and the buildings lasted a long time. They simply knew and adhered to the laws of nature, living in harmony with nature.

Even now, there are regions in the world where animal-derived products are not consumed, and their populations do not die out.

 
Proper nutrition is individual for everyone
The duration of a person's transition to the diet intended by nature depends on what it was previously. For a person who traditionally consumes animal-derived nutrition, the body adapts to receiving many substances in a ready-made form. Plant-based products contain only their raw materials. Therefore, a transition period is needed until the body learns to process them. A rapid transition is often not possible for the enzymatic system. If 50 years ago this was easily achievable, now it is much more difficult. Similarly with vaccines – the same doses can prove to be dangerous today because the immune and detox systems are much more overloaded.

Switching to adequate nutrition leads to rapid weight loss because proteins are used to eliminate toxins. To compensate for this deficit, for example, sprouted hemp seeds, naked oats fit well. However, one should not get carried away with eating nuts, because the proteins in them, formed from long chains of amino acids, although not as difficult to digest as in meat, still need to be considered. The most suitable are cedar nuts, best frozen or in vacuum packaging. The higher the temperature at which nuts are stored, the faster they oxidize. Oxidized fats produce many free radicals.

When a person stops eating their usual diet, the sensations are similar to a hangover. For example, the same endorphins, morphines, that produce a narcotic effect, similar to cigarettes and alcohol, create a seeming surge of strength, as well as aggression and mood improvement. Nutrition affects neurohumoral regulation and taste receptors. The narcotic effect and toxic factors are interrelated. Innervation occurs in the brain, as with a strong habitual irritant, which is associated with neurohumoral regulation, which in turn is connected to the nervous and endocrine system.

There are four substances found only in animal-derived products and not directly in plant-based food. These are cholesterol, which our liver can produce in sufficient amounts, vitamins A, B12, and D. Vitamin A can be produced by the body from beta-carotene found in plants, and exposure to sunlight is enough for vitamin D production. It should be considered that taking these vitamins separately and overdosing them can make them toxic. The most accurate dosing occurs when the body synthesizes them itself. B12 vitamin is more problematic. It can be produced by bacteria living in the soil and also by beneficial bacteria living in human intestines, including nitrogen-fixing ones, but on the condition that the intestinal tract is not overgrown with thickened mucus, fecal stones, and does not harbor pathogenic flora. Nitrogen-fixing bacteria only reside in a clean intestinal tract and soil.

 

Why are animal-derived products undesirable?
No matter how much stomach acid and pepsin there are, animal-derived proteins will not be fully broken down and will reach the duodenum, where the environment is alkaline. When consuming animal-derived proteins, especially meat, up to 30 – 40% of undigested proteins enter the bloodstream. Compared to humans, the immune system does not classify foreign proteins as viruses, bacteria, fungi, or undigested meat residues. The immune system perceives it as an antigen or a foreign body, a carrier of foreign information that must be destroyed. The absorption of foreign proteins triggers an antigen – antibody reaction with further phagocytosis, resulting in purulent or purulent toxins. Cadaverine (corpse poison) is formed, which, if not expelled, accumulates in various places.

The human body does not have enough resources to expel all of this, and the pus gradually poisons it. It often accumulates in the folds of the large intestine, which can lead to colon cancer. Even more accumulates in the lungs, especially in their lower part. The average modern person who eats whatever and whenever, nearly one-third of their lungs are clogged with toxic pus. Nearby are the large lymphatic vessels, which are connected to the mammary glands in women. The body always tries to get rid of toxins in every possible way, including through milk, thus the child saves the mother. This is proven by statistics - women who have given birth two or more times hardly ever suffer from breast cancer. Children do not want such milk and fuss, they suffer from various diseases, ranging from colds to leukemia. They can be conjunctivitis, meningitis, pharyngitis, etc. Doctors, who are unaware of these biochemical processes, often advise the mother to consume more meat and cottage cheese, which is actually concentrated casein, causing the above-mentioned processes. As a result, the situation worsens. The casein in dairy products is like concentrated glue, which, entering the blood, clumps together inflammation-causing proteins, which, under a microscope, resemble the shape of a lemon. Clumps form around which fungi and bacteria wrap. They stick to blood vessels, cholesterol and inorganic calcium, which acts as reinforcement, tightly holding everything together. This is how atherosclerotic plaques are formed. Cholesterol, which the media scares patients with, in this case, is not the main factor and is not directly related to the formation of the atherosclerotic process in blood vessels.

Animal-derived proteins in the metabolic process produce more acids than plant proteins.

In thermally processed products, such as meat, eggs, etc., the spatial isomerism of amino acids in the protein molecule, measured by the plane of polarized light refraction and determined in a liquid, is mainly oriented to the right D(+). To rearrange in the opposite direction to the left L(-), B-group vitamins, which are in plants, are needed. Therefore, consuming thermally processed products with a high protein content along with greens can partially neutralize their harmful effects.

On the contrary, in plants, proteins are in the form of lipoproteins and glycoproteins, i.e., in combination with fats and carbohydrates. These are comparatively short monomers, easily broken down to amino acids because they are thousands of times smaller than the amino acid compounds found in animal-derived proteins. All plant-based products contain proteins because plants cannot store and transmit genetic information otherwise. For humans, this is a much more effective source of proteins, or more precisely, amino acids.

 

About meat
Animal-derived proteins, when entering the human gastrointestinal tract, are not fully digested and assimilated. 60 - 70% of proteins start to ferment in the intestines, releasing skatole and indole, which produce unpleasant odors, as well as monoamines - cadaverine (corpse poison), putrescine, ptomaine. When reaching the tissues, nitrogenous toxic compounds are formed – creatinine, uric acid, hydrogen sulfide. And as additional factors that intensify this process are lack of physical activity, hypoxia, and lack of periodic fasting.

There is a natural mechanism by which the body neutralizes these poisons. From the intestines through the blood vessels and portal vein, they reach the liver, where they are neutralized and excreted through the kidneys. If the total amount of toxins exceeds the liver's neutralization resource capacity, toxins enter the general bloodstream and are filtered by tissues because their presence in the blood becomes life-threatening. Toxins are dispersed throughout the body and accumulate, for example, in the bronchi, tissues, fats, and as a result, a person does not immediately die after overeating meat, but only creates a precursor to many diseases.

Meat seems tastier than plant-based nutrition only because it more strongly irritates taste receptors. All effects we receive from meat nutrition – 'alertness', 'strength', 'work capacity', are temporary, caused by endogenous morphines or endorphins, processing meat in the gastrointestinal tract. Meat acts as doping, causing temporary euphoria. This happens thanks to morphine-like mediators released into the blood by the glands in the brain that are designed for various bodily functions, such as waking up, falling asleep, emotional excitement. It turns out that similar glands are also in some sections of the small intestine. Thermally processed, especially meat products, strongly irritate these glands and cause excitability, similar to alcohol, coffee, nicotine, spices. Therefore, nutrition can cause both drowsiness and excitability, mood improvement, and deterioration. If a pregnant woman consumes any of these products, the endorphins released in the intestinal tract, also reaching the fetus, affect its developing nervous system. Thus, a predisposition to meat products and drugs is formed even before birth, and heredity has little to do with it.

Many will immediately object, how can a fetus develop and grow without protein-rich nutrition, since we all consist of proteins. Yes, but each of us has our own individual proteins and only those are suitable for us. This means that foreign ones must be completely broken down to amino acids and rebuilt anew. In fact, animal-derived proteins are large-molecular amino acid compounds and breaking them down consumes a lot of life energy resources. There is a much more effective way of obtaining amino acids – from plant-based products. Although plants mainly consist of carbohydrates, they also contain proteins, just with a different structure, they are in the form of hydrolysates, which ensure high bioavailability or absorption because they consist of protein molecule fragments, oligopeptides, which are much smaller than the molecule itself, therefore they do not trigger the human immune system's reaction.

Let's not forget that the body can also synthesize amino acids from carbohydrates by adding nitrogen to them.

There is a mistaken belief that health problems are caused by a lack of essential amino acids necessary for protein synthesis, which can only be obtained from animal-derived nutrition. Yes, there are not many plants that contain all the essential amino acids, but there are, for example, raw potatoes. But what prevents you from combining different plants. Where then do the millions of people who have never eaten meat in their lives get their essential amino acids from?

Problems with amino acid deficiency occur if the intestinal tract regularly suffers from dysbiosis. Problems with amino acid synthesis from carbohydrates occur when adrenal gland hormones or cytostatics, which suppress cell growth, are used, often prescribed for bronchial asthma, allergies, glomerulonephritis, polyarthritis, rheumatism.

 

Spelt or emmer wheat
This is an ancient wild wheat variety that has not been subjected to selection and modification. If beef, recommended by dietitians as a good source of protein, contains up to 25% protein, then spelt wheat contains up to 37% protein, which includes all essential amino acids. These wheats contain twice as many vitamins, especially B-group, than modern selected wheat varieties. They have almost no gluten and fewer calories. Spelt wheat has more dietary fiber, which is so necessary for the intestinal symbiotic microflora, performing food processing.

From spelt wheat flour, you can bake bread, make porridges, grains can be sprouted, and wheatgrass can also be grown.

If this variety is so valuable, the logical question arises – why is it not widely cultivated? The answer is simple and similar to other areas – lower profit because yields are lower, as the spikes are more fragile, it's harder to harvest, as well as to extract and clean the grains. Specific soil is required for cultivation, compared to modern selected wheat varieties.

 
Again about dairy products
It's understandable that for a person who has been told since childhood about the health benefits of dairy products, radically changing views is not easy, and moreover, the dairy production industry does everything possible to prevent this. What is said on this website about dairy products is not a new discovery, the impact of dairy products on the human body was thoroughly researched in the 70s-80s and is well known.

Nature has intended its own milk for each mammalian species for a certain period, different in composition. A kid has its own, a rabbit has its own, a cow's calf has its own, and a human baby has its own milk, which will be different in composition for each mammal. For example, if it is important for a newborn lamb to stand on its feet as soon as possible and run along with its mother, therefore sheep's milk contains a lot of the protein casein. In contrast, a human baby has other priorities – brain formation. Therefore, colostrum almost lacks casein. It contains fats necessary for brain development, immunoglobulins and albumins for launching the immune system, and carbohydrates in the form of lactose for energy supply. For example, cow's milk contains almost 3 times more protein and 4 times more calcium than human milk, but rat's milk even contains 10 times more protein, then according to the logic of some dietitians, rat's milk is the most valuable.

While mammalian babies are suckling their mother's milk, the enzyme rennin is released, each animal has its own, which suits only them like a key to a lock. When the baby grows up and weaning occurs, the enzyme rennin disappears. Human babies do not have such an enzyme rennin. This function is performed by symbiotic bacteria that enter with the mother's milk.

For example, if an adult suddenly had to suckle their mother's milk, it would most likely cause disgust. But when the same person drinks milk intended for another species of animal from a beautiful package, milk with a different biological structure, with a different genetic and informational program, somehow does not think about it. By the way, it has been observed that cows that suckle their own milk get cancer – receive a penalty for violating the laws of nature. For humans, consuming milk from another animal species is not enough, they still manage to pasteurize (thermally process) and homogenize it, i.e., mechanically crush fats and proteins into smaller fractions. After such cow's milk processing, feeding it to a calf, for which this milk is actually intended, the calf does not live longer than two months.

Milk contains two types of proteins: casein and whey proteins. Whey is a health-friendly product. It consists of colostrum, lactoferrin, lysozyme, and milk gland secretions. However, casein is different. It promotes oncological processes, osteoporosis, etc. Casein in milk is in a free form – caseinate. Cottage cheese and cheeses are essentially casein concentrate (carpentry glue). Yes, these products contain a lot of calcium. However, casein, entering the stomach, creates a very acidic environment, as does meat and all nitrogen-containing compounds. The human stomach does not have the enzyme rennin, like a calf, so casein is not fully processed to amino acids. To maintain homeostasis, the body spends alkaline microelements in much larger quantities than it gets from dairy products. Moreover, cow's and goat's milk contains very little magnesium, but without magnesium, calcium cannot be retained. As known, a mother after giving birth, breastfeeding her child, spends a lot of calcium and experiences its deficiency. Doctors, who do not understand these mechanisms, instead of recommending greens and fruits, advise consuming more dairy products, as a result, the mother starts having problems with bones, nails, teeth, hair, and not only.

The body successfully copes with the sugar lactose (disaccharide) found in dairy products if there is the enzyme lactase. The lack of this enzyme is usually caused by the dominance of pathogenic microflora. The disaccharide group carbohydrate, milk sugar lactose is broken down into monosaccharides glucose and galactose. If there is a lack of the enzyme lactase, bloating, abdominal pain, or diarrhea may occur. There are no problems with glucose, but there are many with water-insoluble monosaccharide galactose. When a baby is born, until the mechanism of glycogen production in the liver starts working, the energy storage function is performed by galactose. It is broken down to glucose by a special enzyme, which disappears after weaning. Therefore, continuing to consume dairy products, galactose starts to accumulate in various parts of the body and is very difficult to expel. Accumulation sites can be different. For example, in the subcutaneous layers of the thighs (cellulite), the eye lens (cataract), joints (arthritis), etc.

An alternative to cow's milk – hemp milk. Preparation is not complicated and the above problems will be eliminated. In the past, when a mother lacked milk, it was even given to infants.

 

Cow's milk in children's nutrition
In children, cow's milk protein products, especially together with starches (porridge with milk), turn into mucus, which clogs the upper respiratory tract. Especially undesirable are dry protein mixes made from cow's milk. Their assimilation consumes a lot of the child's energy resources, and assimilation is incomplete. The remaining part becomes an antigen and eventually transforms into mucus, becoming the precursor to many respiratory diseases. Understand that viruses only invade weakened cells, places where pus has accumulated and where parasites are present. Viruses do not touch healthy cells.

Then come drugs against the pathogens causing the disease. The microbe, along with the cell it parasitizes, dies. All this accumulates and accumulates until one "fine day" after several years it flares up as bronchial asthma, viral flu, allergic rhinitis, kidney inflammation, polyarthritis, eczema, arachnoiditis, lupus, etc.

Children who are fed cow's milk look chubby, plump with round shapes because pus, fats, parasites create such an impression. Perhaps these children grow faster, but they often accompany chronic diseases, they have problems with kidneys and liver because the human body cannot process the huge amount of proteins it faces when consuming inadequate nutrition. The human stomach is not intended for such an amount of proteins, it is intended only for the occasional proteins that enter, serving as a protective barrier against infections, viruses, bacteria, or, for example, from worms that enter, eating wormy apples. The child's intestinal tract is not intended for such an acidic environment created by cow's milk. It contains 2 times more proteins, therefore, the stomach creates a much more acidic environment. Acids entering the intestinal tract can damage the intestinal walls and cause bleeding. The child has bloody diarrhea and consequently iron deficiency, but incompetent doctors recommend consuming more meat.

 

Microflora functions in the large intestine
Intestinal microflora, as intended by nature, participates in fat exchange processes, can synthesize all fatty acids including omega-3 and omega-6, together with the liver participates in thermoregulation, for example, human freezing is associated with microflora disorder in the large intestine. Regulates bile acid exchange and water-salt exchange processes. Synthesizes vitamins B1, B2, B3, B5, B6, B9, B12, K and participates in the synthesis of some essential amino acids, participates in calcium assimilation, promotes peristalsis and toxin elimination. Regulates cellular and humoral immunity.

Without changing the diet, it is impossible to change the microflora composition in the intestines. You can eat kilograms of good bacteria, but if the food is for pathogenic ones, they will prevail.

Fruits and vegetables

When consuming fruits and vegetables in the diet, an important point is that plants contain neuromediators, as well as their raw material in free form – tyrosine and tryptophan. They play an important role in metabolism regulation, so their additional intake with nutrition improves metabolism and increases human tone. Well-being, endurance, and mood improve. The fermentation process in the intestines almost stops.

Fruits do not promote intestinal peristalsis. If the intestinal tract is overloaded with mucus, peristalsis worsens even more, and eating fruits increases gas formation in the abdomen. Peristalsis is promoted by, for example, vegetable salads with vegetable oil.

Fruit juices are much better assimilated than the fruits themselves. Fresh vegetables are almost not assimilated because they contain rough dietary fibers, which only break down and become assimilable when cooked. Vegetable assimilation occurs only as much as they are chewed, so it is recommended to press them into juices. If vegetables and fruits cannot be mixed with each other, for example, carrots and apples, then their juices can be drunk and eaten as much as you want, according to appetite. They are assimilated without processing. Fresh natural juices do not cause addiction. The above does not apply to store-bought drinks in tetra packs, which cannot really be called juices.

Dietitians claim that from cooked carrots, the antioxidant beta-carotene in the intestines is absorbed dozens of times more than when eaten raw. This statement is true because the human body very poorly processes rough dietary fibers. However, it would be healthier to blend raw carrots and add oil. Moreover, you will receive not only a large amount of beta-carotene, even more than in cooked ones, but also many minerals in organic form. Boiling carrots does not increase the amount of beta-carotene, but reduces it by 30%.

Fruits and vegetables stay in the stomach for about 30 minutes, together with oil – 40 minutes, in cooked form – 1 hour, but animal-derived products about 2 hours.

 

Choose less sweet fruits
Previously, fruits were not so sweet, but breeders have made a great effort to make fruits sweeter. The huge sugar consumption – that is the tragedy of our times. If fast carbohydrates (products with a high glycemic index) were only from fruits and there were no sweetened drinks, candies, chips, etc., it would be half the trouble because nature has taken care to assimilate them, however, they are included in the total sugar consumption. The result is that 95% of today's population has diabetes or a pre-diabetic condition with resulting consequences. Therefore, especially undesirable are sweet fruit juices, because their glycemic index is much higher than the fruits from which they are obtained.

 

Vegetable leaves are more valuable than the vegetables themselves
In modern society, there is a misconception that vegetable leaves are only suitable for food decoration. Many people believe that vegetable stems and leaves can only be used for animal feed. However, the most valuable part of vegetables is not the roots, but their stems and leaves, which usually end up in the compost pile or are given to animals. At first, to a person spoiled by sugary foods, the taste of vegetable leaves may seem bland, because the sense of taste does not change instantly, not to mention wild plants, for example, dandelion leaves, which have a bitter taste, which is especially necessary, but lacking in the modern human diet.

For example, vitamin A in beet leaves is almost 200 times more than in the beets themselves, but vitamin K1, so essential for blood vessels, in dandelion leaves is almost 2000 times more than in the dandelions themselves. Important alkaline environment maintaining minerals, such as magnesium, calcium, potassium, sodium, are in much greater amounts in leaves than in the vegetables themselves. Vegetable leaves also contain much more proteins than in the roots, and they are in an easily assimilable form. Vegetable stems and leaves can be combined with practically all products and help the body to process them. To better assimilate stems and leaves, they can be blended.

Vegetable leaves are very compatible with other products.

Better, of course, to choose organically grown vegetables, they will contain more minerals and no pesticide residues.

 

Lentils
Archaeological findings indicate that humans have used lentils for 8000 years. They do not contain gluten, and compared to other legumes, they have the least amount of lectins. Soaking and sprouting can further reduce their amount. There are green (the hardest), red, and black lentils. Especially valuable are the black lentils.

This legume is very rich in phosphorus, potassium, sulfur, iron, zinc, molybdenum, B-group vitamins, and many other nutrients essential for humans. Of course, this composition depends on the amount of microelements in the soil where they were grown.

Although the most protein is found in soy, it is best assimilated in the human body from lentils. Moreover, soy contains powerful phytohormones that can affect the hormonal system. It should also be considered that 90% of the world's cultivated soy is a GMO product.

Lentils consist of about 25% protein, which is more than in meat. They contain all eight of the so-called essential amino acids (valine, leucine, isoleucine, tryptophan, threonine, lysine, phenylalanine, and methionine).

An important factor is that lentils stabilize cholesterol and glucose norms in the blood. This is especially important for people with elevated insulin and glucose levels in the blood. Those who regularly consume lentils experience a decrease in low-density lipoprotein (LDL) or bad cholesterol levels. The immune system also improves because lentils contain isoflavones, which remain even after thermal processing and suppress the development of cancer cells.

Lentils contain both soluble and insoluble dietary fibers. Insoluble fibers swell and promote the elimination of waste products from the body, but soluble fibers form a jelly-like consistency and create a feeling of satiety. Thanks to the specific structure of lentil fibers, sugar levels in the blood do not rise. These fibers are wonderful food for intestinal probiotic bacteria. Gas in the abdomen from lentils occurs only when they are eaten together with sweets.

 
Consume resistant carbohydrates (complex)
Sugar does not contain vitamin B1, without which complete glucose assimilation is not possible. Calcium and phosphorus are washed out from the body. Glycemia is the concentration of sugar, or, more precisely, glucose in the blood. Neurohumoral regulation of glycemia involves hormones and the autonomic nervous system. Insulin lowers glycemia, but adrenaline, cortisol, and glucagon raise it. Therefore, to avoid high blood sugar levels, consume resistant (complex) carbohydrates, or simply put, natural sugars.
 
 
Still worth knowing that…
  Dietary fibers are only in plant-based products. They contain few calories, but create a feeling of satiety. Although fibers are not digested, they are very necessary. In the intestines, they can attract fluid to ensure the movement of digested food along the intestinal tract and are like a sponge that absorbs toxins, evenly distributes calorie-rich food, and promotes its absorption.

  Tomatoes are similar to citrus fruits in removing slag from the body.

  √ The large intestine should have a mass of symbiotic bacteria capable of processing plant rough dietary fibers. The intestinal mucosa should be pale pink in color and 3 – 4 mm thick.

  Digestive enzymes are most present in thermally unprocessed products, such as bananas, papaya, watermelons, mangoes, sprouted grains, avocado, sesame, garlic, horseradish, cranberries. Acidic berries will have fewer enzymes because acidity extinguishes them.

  The human body adapts to thermally processed nutrition, receiving more or less vitamins, nutrients, and energy. The problem is that it cannot fully eliminate the resulting waste products.

  There is nothing wrong with vegetable oils. The problem is that for most people with disordered intestinal tracts, they are very poorly assimilated. However, vegetable oils are good as a cleansing agent and intestinal tract peristalsis improver.

  Green juice has a very strong regenerative and cleansing effect, it fits well in damaged tissue regeneration. But it should be started gradually – not with glasses, but with spoons.

  During the transition period to adequate nutrition, the necessary energy can be well compensated with honey.

 

Food product biological value on a 10-point scale
Although this assessment is not ideal, it still gives an overall idea – what is what. Understandably, to evaluate precisely, factors such as the same product can vary in biological value depending on how rich the soil was in microelements, whether pesticides were used, what temperature the product was stored and processed at, consistency - crushed or uncrushed, etc., must be considered.
 
Products with a biological value of 10.
Sprouted grains, fruits, berries, vegetables, green algae spirulina, raw egg yolk, bee bread, honey, freshly squeezed vegetable and fruit juices, fish oils, green cocktails, structured negatively charged water.
 
Some popular products with a biological value fluctuating between 0 and 10 points.
Sauerkraut - 6, cream - 6, cottage cheese - 2, goat's milk - 8, cow's milk - 3, wholemeal bread - 1, wholemeal bread crisps - 2, natural apple cider vinegar - 7, buckwheat porridge - 6, other cereal porridges - 3, pumpkin porridge - 7, mashed potatoes - 5, fried onions - 1, cocoa - 2, jam - 3, egg flan - 3, olive oil - 7, sunflower oil - 5, butter - 8, beet soup - 2, pea soup - 5, wine - 2.
 
Products with a biological value of 0.
Meat broth, cakes, pancakes, boiled rice, white bread, cookies, thermally processed mushrooms, boiled egg, coffee, vinegar, mayonnaise (industrially produced), margarine, chocolate, candies, condensed milk, beer, vodka, brandy.
 
 
Mistakes made by vegetarians
Although vegetarian nutrition is much more friendly to humans, vegetarians face many health problems related to lack of knowledge. Unfortunately, even doctors lack knowledge about proper adequate human nutrition because they are simply not taught about it. About 25 academic hours devoted to nutrition (depending on the country), to put it mildly, is nothing. Of course, there are reasons for this, which are discussed in the section "My opinion".

While meat eating can be stopped immediately, forever, and there will be no problems, but health will only improve, with other products one must be careful. It is necessary to know how lectins work, which are contained in all plants without exception, so to speak, to protect themselves. Even bird eggs contain a kind of lectins, so that other animals do not eat them. The difference is only in the toxicity, specificity, and amount of lectins, so it is necessary to know how this harmful effect can be minimized, for example, with soaking, thermal processing, fermentation, etc.

It is necessary to make sure there is no B12 vitamin deficiency, while also conducting a homocysteine analysis, as well as checking the adequacy of vitamins D3, K1, K2, and omega-3 fatty acids. A common problem is the deficiency of zinc, iodine, chromium, selenium, sulfur. Do not forget about water and its properties (see the section on water), about cleansing, because parasites have not disappeared, household chemicals also affect.

To avoid fatty acid deficiency, one must know which fatty acids are necessary, how they work in the human body and from which raw materials they are synthesized, how the quality of fats is affected by thermal processing and oxidation. It would be good to know which store-bought fruits and vegetables should be avoided, which contain especially a lot of pesticide residues. To avoid protein, more precisely, amino acid deficiency, it is necessary to know which plants contain which amino acids to properly combine food. It is also necessary to know about the need to maintain proper intestinal microbiome, as the main condition for a strong immune system. Product compatibility, avoiding overeating, avoiding parasites, cleansing, and many other aspects must be considered by a person. All this must be known and understood. Otherwise, the result will not be achieved.

 
What will you gain by switching to adequate nutrition?
When a person switches to adequate nutrition, the kind nature has intended for them, and gradually arranges the intestinal tract, the result is most often that they can afford to eat as much as they want, when they want, without excess weight, also there is no need to engage in such a futile activity as counting calories. The figure becomes more upright and flexible, aging slows down, a feeling of energy abundance is felt. You can sleep off faster, and this is logical, because cleansing occurs during sleep, but if there is little to clean, there is also little need to sleep. Women have much less trouble with menstruation.

When the human body does not have to fight the neutralization and elimination of many toxins, the mind becomes clearer, intellectual abilities increase and the spectrum of taste sensations expands. Unfortunately, traditional nutrition users' taste buds are so atrophied that they no longer feel the real taste of food and do not even realize how wide the world of tastes can be.

We know it is very difficult, for example, to talk about mental clarity with a chronic alcoholic. It is just as difficult to talk about vegetarianism with a habitual meat eater, whose cravings are driven by pathogenic intestinal microflora.

But there is another bonus that can be obtained by switching to adequate nutrition - forget where the pharmacies are.