Nutrients, built of immunity
I'll supply you with the knowledge of the essential nutrients needed for optimum health and longevity, several of which are ignored by mainstream nutritionists.
Taber's encyclopedic Medical Dictionary, 17 Edition defines food as "All the processes involved in the taking and use of food substances that grow, repair and maintenance activities in the body as a whole or any of its parts are achieved. Includes ingestion, digestion, absorption and metabolism (assimilation) .. . As you might gather, consuming needed nutrients can not guarantee that they will be assimilated nutrients in the body.
Many people on this planet are aware that proper nutrition is essential for good health and that malnutrition is associated with poor health and disease. However, corporations that control most of the food sold in markets are getting away with supplying a low quality product. Corporations routinely package and market food based on their durability and taste, rather than their nutritional value. Seed variation were selected for ease of growing, harvesting, transport and processing, rather than food. Adding chemicals to achieve a longer shelf life is commonplace and overrefining grain is omnipresent. These practices contribute to malnutrition, which leads, intern, and poor health.
Have you ever had someone say that a chemical imbalance? Consider the idea that those who suffer from a lack of essential nutrients, whether you believe that the drug can supply missing nutrients?
Scientific research proves that many essential nutrients are destroyed in cooking, so that cooked food is still full of food? This chapter explains why fresh, uncooked and unprocessed whole foods available to most health carers human body.
Vitamins
Vitamins are organic substances that the body needs in small quantities to perform thousands of building and breaking-down functions. Many scientific studies have shown that high intake of vitamins is associated with health and a low intake of vitamins associated with the disease.
Unfortunately, the vitamins in our foods are often rendered inactive before we get a chance to consume them. Taber's Cyclopedia Medical Dictionary, Edition 17 (page 1562) has to say about the loss of vitamins ". ... loss of vitamin content [happening] in food products due to the instability of vitamins, especially the oxidation during heating and methods of preserving foods to add vitamin loss. pickling, salting, curing or fermentation process usually causes a complete loss of vitamin C. Commercial canning destroys fifty to eighty-five percent of vitamin C found in peas, lima beans, spinach and asparagus. pasteurization, unless special precautions are observed, causing the loss of thirty to Sixty percent of vitamin C. The freshly prepared applesauce retains only twenty to thirty percent of the value of vitamin C than apples. Vitamin B1 is lost through the milling of wheat, because the embryo, rich in vitamin B1, is removed from wheat flour in milling. Some vitamins are unstable, easily be destroyed by oxidation, heat, particularly in an alkaline medium, or strong acids, light and aging. "
Vitamin Chart in the prestigious Medical dictionary states the following (issue 14, page 1725, except where otherwise noted) (bold emphasis mine):
Vitamin A, "to destroy the high temperatures when oxygen is present."
Vitamin B1, "destroyed by exposure to heat, alkali, or sulfites."
Vitamin B2, is unstable in light, especially in the presence of alkali. "
Vitamin B6, "rapidly inactivated in the presence of heat, sunlight, or air."
Vitamin B12, "unstable in hot acid or alkaline solution" (edition 19, p. 2399).
Folic acid, "destroyed the heat at low pH, the loss in foods stored at room temperature" (edition 19, p. 2399).
Vitamin C, "can easily destroy the oxidation;. Heat accelerates the process lost in cooking, especially if the water in which food is cooked also throws the loss is greater if cooked in an iron or copper accessories .."
• Vitamin E, "destroyed by heat" (edition 19, p. 2399).
I believe that we should meet our daily needs for vitamin consumption life and whole foods. However, there is one vitamin that I recommend that everyone supplement, B12. Although B12 deficiencies are more frequent in vegetarians and vegans, they also occur in non-vegetarians. Vitamin B12 deficiencies are associated with elevated homocysteine (in combination with B6 and folic acid). Studies have shown that elevated homocysteine increases the potential for deterioration of the arteries and nerves, and several other adverse conditions. degeneration of nerves that arise from the B12 system can sometimes be irreversible. Symptoms include numbness and tingling in hands and feet, poor memory, changes in behavior such as paranoia and anxiety, and impotence.
Gabriel Cousens MD explained that the minimum requirements for the B12 is about six micrograms (mcg) per day and we lost around 3 mcg per day. Furthermore, he adds that 80 percent of children, adults and vegans live food-practitioners become B12 deficient in six to ten years without B12 supplementation (Cousens pp. 285).
Use the form of B12 called methylcobalamin sublingual lozenge. My typical dose is 1000 mg once a week.
What about food sources of B12? Sea vegetables contain some human active B12. Unfortunately, they also contain vitamin B12 analog form that can block receptor sites for human active B12. For this reason, I do not suggest that anyone rely on sea vegetables for B12. Gabriel Cousens MD, said in a conscious eating that vitamin B12 is heat sensitive, but not completely destroyed by cooking. Studies have shown that between 23.7% and 96.4% of B12 is destroyed by boiling or baking, depending on the type of food and cooking duration. Nutritional yeast (Red Star brand) seems to be a source of B12 supplements, but without doubt the best way to ensure adequate consumption.
Vitamin C vitamin is very interesting. Almost all animals do it in their bodies, so you do not have to eat it. exceptions are fruit eating bats, guinea pigs, red-vented bulbous birds and primates, including humans. Linus Pauling, Vitamin C is known researcher, it is assumed that people once you have made. However, from eating fruit-rich diet, we lost the ability to produce it. A diet rich in food derived vitamin C is proven to reduce the risk of heart disease and cancer that are currently at the top causes of death in the United States.
Today we know that if we do not get Vitamin C through our child, we develop scurvy. In 1747, James Lind, a British doctor discovered that fresh fruit is a cure for scurvy. However, it was not until early 1800-that
The government has recognized this and started putting citrus in their ships. The death of sailors from scurvy and on for almost 100 years, while health experts have failed to convince the ruling powers include citrus fruits in the sailor's diet. (In 1907, Vitamin C was officially recognized as the treatment and prevention of scurvy.) If our society can learn from the mistakes of our predecessors and to recognize the vast body of scientific evidence that points to a whole foods diet in the prevention of most modern diseases, it would save countless people from suffering and premature death.
Vitamin D is known as the "sunshine" vitamin. In other words, when our bodies are exposed to the sun (usually twenty minutes is enough), we get with our daily needs for vitamin D. baby can get all the Vitamin D is necessary only with their cheeks exposed to sunlight for abouttwenty minutes.
Vitamin E Fact Book is Vitamin E Research and Information Service (1989) claims that almonds are a rich source of vitamin E in the raw state, but they lose eighty percent of the vitamin in the pan.
A large number of diseases can be caused by vitamin deficiencies. Just to name a few, lack of vitamin A can cause debilitating eye, lack of vitamin B3 can result in pellagra, a deficiency of vitamin C can cause scurvy, a vitamin D deficiency can cause rickets. The government has set dietary recommendations (RDA) for these vitamins to prevent deficiency diseases, but most researchers believe that the RDA recommendations are less than optimal. Every individual has different needs for vitamins that are constantly changing the way of life. Water-soluble vitamins, if over-consumed, it will usually leave the body through urine, and not cause any problems. Fat-soluble vitamins such as A, D, E and K are stored in the liver and adipose tissue while the body needs. Because the body can survive for weeks eating the food that they miss, no lack of character. However, the ability to store sets the stage for the toxic build-up should be an excess ingested.
Storage of vitamin A, D and K can easily reach toxic levels if over consumed. For example, a man driving a dog sled Alaskan lost, and in an attempt to save her from death, stranded man ate the liver of a dog, and then died of vitamin toxicity. If, however, a human eating an excess of plant foods, toxic levels of vitamins will never be achieved, because plants contain carotinoids that changes into vitamin A only body needs them.
Synergistic and conflicting relationships exist between some Vit amins. For example, vitamins A, D and E are mutually hostile to each other, and it is known that the hyper-vitaminosis can be treated with vitamin D supplementation. In addition, excess vitamin D in the body can be successfully treated with vitamin supplementation. Excess calcium minerals in the body can cause a deficiency of vitamins, minerals and a lack of zinc can prevent the body from access to vitamin stored in the liver. Vitamin D may become deficient if excess magnesium is present. So indiscriminate supplementation or fortified foods eaten excess can cause imbalance. Food in its natural state as a creator of them was designed (ie, excluding the over-hybridized and genetically modified foods), vitamins and minerals in very useful ratios. Normal consumption is a good choice of food is not causing imbalance. However, if we eat refined and processed foods that are enriched with synthetic vitamins and minerals in the laboratory, manipulated, and then consume additional synthetic vitamins in high doses, your body chemistry can become unbalanced. If you use supplemental vitamins, make sure to use quality products from health food store and never from discount stores, pharmacies or supermarkets. Sometimes these supplements contain synthetic chemicals that can cause disease.
According to research by Dr. David L. Watts, some vitamins are classified as having or stimulating or sedating effects at the cellular level. For most people, vitamins A, C, E, B1, B3, B6 and B10 are stimulants, and vitamins D and B2 are sedatives. I've often wondered if the high doses of vitamin D is absorbed from the sun is the reason why most people feel so sedated after a day at the beach.
Fiber
Fiber is essential for human health and the lack of it in the diet can promote many diseases of the digestive tract. fiber in the diet helps slow digestion, keeping blood sugar levels steady and hunger at bay. Colon and rectum are the second leading cause of death in the United States. Fiber helps prevent colon cancer, constipation, diverticulitis, and most other diseases of the lower intestine. Fiber also slows the absorption of sugar and is, therefore, useful for diabetics and hypoglycemics. Even people who ate diets high in fiber-rich cooked vegetables may not be getting the fiber that they need to prevent these diseases, because the fiber has been partially destroyed by cooking.
All products of animal origin (beef, chicken, lamb, pigs, fish and shellfish, turkey, goats, etc) a lack of fiber. All dairy products (eg milk, cheese, yogurt, butter, etc.) are also fiberless. No eggs contain fiber. On the other hand, all fruits, vegetables, beans, nuts, seeds and grains contain sufficient amounts of fiber in its whole and unprocessed state.
Egg whites and dairy products, and wheat protein (gluten) cause constipation. When a grain of wheat is processed into flour, the fiber is taken out, along with most food. Many people become dependent on this source of fast carbohydrates that is lacking in nutrients.
Modern statistics show that, in Africa, the average child is about seven times more fiber than the American diet, colon / rectal problems are rare there, as were common in the United States.
Even Quaker Oats Company is aware of the medical benefits of fiber and use them to market their products to people hit by the effects of a diet high in animal feed fiberless and low in unprocessed sources of fiber. Found the following written on the box of Quaker Oats: "Three grams of soluble fiber from oatmeal daily in a diet low in saturated fat and cholesterol may reduce the risk of heart disease It's cereal has two grams per serving .." soluble fiber in oats associated with cholesterol-based acids and prevents the acid from these are absorbed into the bloodstream.
Taber's encyclopedic medical dictionary (edition 14) gives a good definition of dietary fiber and the outlines of many of its functions.
"Components of food that are resistant to chemical digestion, including portions of food, which consists of cellulose, hemi-cellulose, lignin and pectin. These substances add bulk to the diet by absorbing large amounts of water used in food to produce large bulky stools. rich foods fiber are whole grains, bran cereals, fruits, leafy vegetables, root vegetables and their skins, and plums, which also contain laxative substances, diphenylisatin.
A diet rich in fiber may prevent diverticula of the intestinal tract, can help reduce blood cholesterol and possibly prevent cancer and gastrointestinal tract. Some diabetic individuals to low doses of insulin were able to further lower their insulin requirements by following a diet rich in fiber and carbohydrates and low in sucrose. "
While diverticula are common in people on the standard American diet, they are rare in the world's people who eat high-fiber diet. My parents are my allopathic doctor said that everyone gets the diverticula of the intestinal tract, when they get old and there is no way to prevent it. However, medical dictionary states that a high fiber diet "may prevent diverticula of the intestinal tract, and studies have shown that diverticula are rare in places where people eat high-fiber diet. Dr. Neil Painter, London surgeon, was the explorer who finally proved that the diverticula caused by fiber-deficient diet, but for 50 years before his 1972 landmark study, diverticula were treated with low-fiber diet.
If you decide to use a fiber supplement, and then getting your fiber from raw fruits and vegetables, as I recommend, you should know that psyllium fiber supplements absorb about forty times its weight in water. If there is not enough water in the bowel to hydrate fibers, it will dry out the intestines and cause constipation. Some supermarket brand fibers contain no artificial colors, which are known to cause cancer.
I recommend using ground flax seed for fiber supplement. Besides being highly nutritious, they are about 50 percent nonsoluble fiber and 50 percent soluble, so they absorb less water than psyllium fiber. These seeds contain linseed oil which lubricates the intestines. Use a coffee grinder to kill them because the human digestive tract can not break them, unless they are thoroughly chewed beans. After the linseed soil must be kept refrigerated or frozen or will become rancid. Gandhi once commented that people in the villages visited (in India) who consumed flaxseed were significantly healthier than people ikpn villages that did not consume flaxseed.