Dissertation in fulfillment of the requirements for the degree of doctor of naturopathy - PARTS
by Dr. Maksida Vogt
Abstract Research has shown that animals and humans habituate on a variety of behavioral and physiological responses to repeated presentations of food cues, and habituation is related to amount of food consumed and cessation of eating (Epstein 2009). Humans are both attracted and repelled by substances whose taste skirts the edges of acceptability. Repetition of exposure seems to be the key to acquiring a taste, which suggests that the process is complex and involves both behavioral and biomechanical adaptation (McKenna, 1992). Given the critical importance of food to both basic survival and cultural interaction, a “theory of food” (analogous to theory of mind) may represent another complex network essential for normal cognition. (Allen, 2012) He proposes that theory of food evolved as an internal, cognitive representation of our diets in our minds. Like other complex cognitive abilities, it relies on complex and overlapping dedicated neural networks that develop in childhood under familial and cultural influences. Normative diets are analogous to first languages in that they are acquired without overt teaching; they are also difficult to change or modify once a critical period in development is passed (Allen, 2012). His theory of food suggests that cognitive activities related to food may be cognitive enhancers, which could have implications for maintaining healthy brain function in aging. More and more diseases of the nervous system are being linked to excitotoxin build-up in the brain. For example disorders such as strokes, brain injury, hypoglycemic brain damage, seizures, migraine headaches, hypoxic brain damage, and even AIDS, dementia have been linked to excitotoxin damage. There is also evidence that some individuals born with metabolic defects in certain brain cells maybe particularly susceptible to excitotoxin damage ( Blaylock, 1997). Toxicity builds up intracellularly and interstitially in the vascular system, in the organs and glands, in the bowels and in the cavities of our body. Combine this toxicity with an over-acid diet and you get inflammation, ulceration, tumors and eventually cellular death. These toxins and mucus create obstruction, blocking blood and lymph flow to and from cells. This greatly reduces a cell's ability to function and stay healthy (Morse, 2004). Plant food nutrients have the right balance for your body, provided the soil is healthy. Plant foods contain all the necessary vitamins, minerals, proteins, carbohydrates, fats, and other known and unknown nutrients. They are balanced by nature for best compatibility with human ingestion, digestion, metabolism, assimilation and elimination. Plant foods are low in calories, low in fat, low in sodium, high in potassium, high in antioxidants, and high in fiber, other important minerals, cofactors and nutrients (Sharps, 2006). Results revealed that as more clean nature based nutrition, as more intact instincts will develop. Different researches show significant effect in healing different diseases when clean, nature based food is consumed. Awakaning of the intact instincs is shown in the increased choice of the clean mono meals. 1. Introduction
1.1 Standard food choices Human beings can eat just about anything as food, from mammary secretions to mineral crystals (common salt), including fruits, flowers, seeds, stalks, leaves, roots, seaweed, fungus, eggs of fish and birds or the dead bodies of various animals. All of these processed to a greater or lesser degree, provide thousends of different foods to the market. Does the fact that we can eat this whole variety of foods mean that all o them are equally fit for human consumption? We all eat what is tasty or what is convenient or what our parents taught us to prefer. Most of us live within cultural boundaries that define our food preferences and habits. (Campbell, 2006). 63% of America’s calories come from refined and processed foods (e.g. soft drinks, packaged snacks like potato chips, packaged desserts, etc.), 25% of America’s calories come from animal-based foods, 12% of America’s calories come from plant-based foods (Forks over Knives). An object of pleasure for some, an effective remedy for others and an issue of simple survival for at least fortunate among us, foods are an inevitable accompaniment through our lives. What is even more, they, along with the air we breathe, come to form the chemical constituents of our body. Many follow a diet characterized by excessitve caloric consumptions and frequent nutritional imbalances (Sabate, 2001). The consumption of animal-derived food products continues to increase, with its accompanying increase in saturated fats and cholesterol. The tendency to eat highly refined or processed products reduces the intake of vitamins, certain minerals and other beneficial substances such as fiber contained in foots in their most natual state. Many foods that people routinely eat clog and over-burden the lymphatic system. Colds, flu, allergies, sinus congestion, bronchitis, lung issues – including pneumonia and asthma (with adrenal weakness) – along with mumps, tumors, boils, lymphomas, skin rashes, dandruff, etc., are nothing more than an over-burdened, congested lymph system (Morse, 2004). All dairy products (pasteurized or raw), refined carbohydrates (complex sugers), irritants (pepper, cola, etc.), toxic chemicals, foreign protein (meat, etc.) cause a lymphatic response of the mucosa, namely excessive mucus production. (Pamplona-Roger, 2001). The American Dietetics Accociation, as well the similar institutions in Europe, considered by many to be the authority on the correct foods to eat for health, has been making specific dietary recommendations for years. Still, cancer is reportedly in every other person and statistics for the incidence of diabetes as well as multiple sclerosis, Parkinson's disease and every other disease are soaring. Why? When refined or complex sugars (several glucose and fructose complexes bonded together) are consumed, this creates a glucose overload, which in turn creates excess carbon molecules. This excess carbon is conveted into carbon dioxide and carbonic acid. Carbon dioxide is eliminated via lungs kidneys and skin. Carbonic acid requires oxidation or transmutation via oxygen or mineral salts, respectively. Both of these substances are acid-forming and must be neutralized and removed by the body, as they are strong contributors to acidosis. (Morse,2004) US life expectancy now average 78.8 years – the highest in our history. The result ist rapid increase in the number of Americans who are living with chronic illnesses rather that dying from them, and this means a lot of our resources and healthcare dollars go to elder care. We now face a HCS that excels at saving lives, but is not necessarily designed to promote health or adress the quality of life and the affordability of care, for people with long-term ilnesses (Haas, 2016). Unfortunately, the eating habits of people are clogged with bad habits. Became the rule to ginger appetite, combining incompatible products. Food is tinted, salted, sweetened. And we changed the sense of proportion. The excretory system is overloaded at the same time, and the body's internal environment is polluted with not excreted metabolic products. They are deposited in the walls of blood vessels in the intercellular spaces, and finally, in the cell, disrupting metabolic processes. (Schatalova, 2004) Flesh foods, which include fish, meat, poultry, and dairy products, are surprisingly low on the nourishment hierarchy. These foods provide the most concentrated nutrients (primarily fats and proteins), but they also place significant stress on our bodies. They are difficult to digest, are highly acidic and/or mucus-producing, and put a considerable strain on the gastrointestinal tract and liver in breaking them down for assimilation and on the kidneys for elimination from the body. When we eat flesh foods we are receiving our plantbased nutrients second-hand. The commercial production of flesh foods, along with the comprised environments and conditions they are exposed to, further impacts the integrity of this food source. The liberal use of growth hormones, antibiotics, genetically-engineered feed and exposure to other environmental hazards and conditions, make consumption of flesh foods significantly more problematic than it was fifty to a hundred years ago. (Sharps, 2006) There are pleanty of studies measuring different aspects of the eating behaviour and energy intake. However, free-living studies involve collection of complex data, which needs to be observed, coded, measured, analysed and reported (Schachter 1971). Studies of this type are difficult to gain ethical approval for, harder to staff and harder to analyse (Wansink 2009). It is also clear that studies measuring free-living eating behaviour are rife with unexplained findings and inconsistent results; therefore, the contribution of field studies is often regarded as lesser when compared with that of laboratory studies. Perhaps, the reason for this is the lack of agreement in establishing a set of procedures, methods and analyses in these types of studies (Wansink 2009), which would be similar to those used to measure satiety and satiation in the laboratory environment. Of primary importance in free-living studies becoming more reliable is the employment of a framework that uses consistent models, methods, measures and analyses across studies (Wansink 2009). The objective of this framework would be to heighten the sensitivity of measuring eating behaviour by increasing the effect sizes through the reduction of systematic variation. Identification of sources of noise is important in order to control the factors that might affect the results relevant to the hypothesis being tested. Even if these factors are not controlled, identifying them in the process allows the possibility that they can serve as covariates or enables appropriate post hoc tests to be carried out. Selecting appropriate methodology can be complex in free-living studies. Methods used range from food acquisition (i.e. purchase of food products) to the assessment of food consumption (measured, inferred or recalled intake). Wansink (2009) identified different levels at which intake can be measured in the free-living environment, for example, pre-intake, post-intake and scenario-based measures of eating behaviour. Each has its merits and limitations, for example, measuring acquisition of food through scanner data can result in reliable data for foods consumed over short periods of time, whereas other foods may stay in storage and never be consumed. Moreover, the purchase of a product does not provide information regarding who actually consumed the product, which may range from one individual to an entire family. This is the reason, we have to study experience of the physicians and living examples. Thanx to internet, we have the possibility to follow amazing examples of food intake patterns as well as healing examples when adopting a certain diet. For humans, the dietary environment is also fundamentally shaped by the cultural and cognitive environments. Human diets, in all their variety, do not consist simply of the accessible, edible, and familiar, but are the product of nutritional, cultural, and cognitive imperatives (see for example, Jones, 2007). The complexity of the human diet as a mental phenomenon suggests that, like language and other complex cognitive abilities, mastering it requires a combination of implicit and explicit learning over the course of childhood development. I suggest that what emerges during this process is a cognitively unified perspective on diet--a “theory of food” (ToF)--that synthesizes a variety of mental processes, including those related to homeostatic monitoring, the senses, memory, emotion, and categorization (Allen, 2012). We've known for almost two decades that a single fast-food meal (in the original study, this was a McMuffin with eggs and sausage) makes your arteries stiff within hours, and their ability to relax by half reduced. (Gregor, 2016) By any number of measures, America's health is failing. We spend far more, per capita, on health care than any other society in the world, and yet two thirds of Americans are overweight, and over 15 million Americans have diabetes, a number that has been rising rapidly. We fall prey to heart disease as often as we did thirty years ago, and the War on Cancer, launched in the 1970s, has been a miserable failure. Half of Americans have a health problem that requires taking a prescription drug every week, and over 100 million Americans have high cholesterol. Both diabetes and obesity are merely symptoms of poor health in general. They rarely exist in isolation of other diseases and often forecast deeper, more serious health problems, such as heart disease, cancer and stroke. Two of the most frightening statistics show that diabetes among people in their thirties has increased 70% in less than ten years and the percentage of obese people has nearly doubled in the past thirty years. Such an incredibly fast increase in these "signal" diseases in America's young to middle-age population forecasts a health care catastrophe in the coming decades. It may become an unbearable burden on a health system that is already strained in countless ways. (Campbell, 2006) Even cancer, all ulcers and rash diseases, etc. are, so to speak, only emergency valves, aids of nature, in order to collect old, diseased substances and to promote them to the outside, thus protecting the diseases from death. All glandular swellings, thickenings, etc., are temporary deposits to keep the blood as pure as possible, despite the continual supply of food that is far too large. (Ehret, 2017) "The survival of the fittest" is a philosophy of life not given much attention to these days. Modern ‘high tech’ medicine frequently treats people like a flock of sheep that need a magic pill, which can keep them just healthy enough to function in society. (Schatalova, 2006) Such an approach never helps however, because it does not take into consideration that in many cases the underlying cause of disease is the unhealthy mind of the ill person, who follows a harmful way of life that inevitably leads to health problems. The cost of medicine and the spreading of diseases will continue to rise while people continue to neglect the foundations of good health: 1. Maintaining a strong body through physical training, 2. restoring a natural healthy environment in our living areas and work rooms, and 3. replacing harmful, processed foods produced by the American food industry, with natural whole foods - is the only way of living a healthy and productive life. (Schatalova, 2004) The main reason for familial illnesses is most likely familial eating habits. (Gregor, 2016)
1.2 Health benefits from changing diet Our anatomy, physiology, biochemistry and psychology suggest that we are not meat eaters (Graham, 2015). No matter how well we adapt to certain foods that are not ideal, such as those of animal origin, we continue to need vegetables, which are the most healthful and suitable. For example, Alaskan Eskimos have adapted to a diet rich in fish but they suffer a number of chronic disease due to low consumption of fruit and vegetables (Pamplina-Roger, 2001). In India people decided to eat no more than twice a day. The majority of the population - are vegetarians. The national dish - rice with vegetables, with rice and vegetable sauce usually served separately, perhaps, the Indians are aware of the benefits of food combination, and not incidentally their food is plentifully flavored with medicinal herbs. The nation Hunza in northern India is featured with the greatest life expectancy in the world. This nation absolutely does not consume animal food proteins. (Schatalova, 2004) The most comprehensive study of nutrition ever conducted shows that dietary change can enable diabetic patients to go off their medication, heart disease can be reversed with diet alone, breast cancer is related to levels of female hormones in the blood, which are determined by the food we eat, antioxidants, found in fruits and vegetables, are linked to better mental performance in old age, kidney stones can be prevented by a healthy diet, type 1 diabetes is convincingly linked to infant feeding practices. Consuming dairy foods can increase the risk of cancer. The blood chemistries are more likely to be in the ideal range with a vegetarian diet (Thrash, 1996). A great deal of publicity has been given to the low blood cholesteral levels, low uric acid levels and good kidney and liver function of the vegetarians. Homoglobin levels in the blood are rarely elevated above normal, a common finding in non-vegetarians (Thrash, 1996). The lifestyle choices can prevent or forestall the development of diseases for which we are genetically predisposed (Nedley, 1998 ). Dr. Lamont Murdoch of Loma Linda University School of Medicine: „faulty genetics load the gun, lifestyle pulls the trigger“. Those that one believed that nature would be incapable of compete with what man created in laboratories or accomplished in surgery suites were mistaken (Pamplona-Roger, 2001). In recent years there has been and ever increasing number of scientific studies demonstrating the healing power of many vegtable foods prepared in their simplest form. Among these we find genuine natural medicines capable of neutralizing and eliminating toxins, regulating vital functions, curbing arteriosclerosis, avoiding cancer, and generally maintaining the health. It was first demonstrated in studies with laboratory animals and later on humans that the lack of certain foods in the diet caused deficiency diseases, such as rickets, and that the inclusion of other foods cured patients with those diseases. Studies have found that plant-based diets lower cholesterol levels more effectively than other diets. In 2017, researchers reviewed 49 studies that compared plant-based diets with omnivorous diets to test their effects on cholesterol. Plant-based diets lowered total cholesterol, LDL, and HDL levels when compared to omnivorous diets. Low-fat, plant-based regimens typically reduce LDL levels by about 15 to 30 percent. (Pamplona-Roger, 2001) Some recommendations for lowering cholesterol still include consuming chicken and fish. However, a number of studies have shown that heart disease patients who continue to eat these foods still tend to get worse over time. Those who adopt a low-fat, plant-based diet, get daily exercise, avoid tobacco, and manage stress have the best chance of reversing heart disease. One University of Toronto study found that people eating a plant-based diet rich in special cholesterol-lowering foods lowered their LDL cholesterol by nearly 30 percent in just four weeks. (Pamplona-Roger, 2001) These foods include: Oats, beans, barley, and other foods high in soluble fiber Soy protein Nuts Wheat germ, wheat bran, almonds, Brussels sprouts, and other foods contain substances called phytosterols Natural juices, more than those that have been processed are diuretics (due to their hight potassium and flavonoid content), alkalizers (in spite of their own acitity, they reduce the acidity of the blood and tissues), mineralizers (bcause of their high mineral content) and have invigorating effects (due to their high levels of sugars and vitamins).
Indian researchers had studied two groups of rats. In one group, they administered the cancer-causing aflatoxin, then fed a diet that was composed of 20% protein, a level near what many of us consume in the West. In the other group, they administered the same amount of aflatoxin, but then fed a diet that was only composed of 5% protein. Incredibly, every Single animal that consumed the 20% protein diet had evidence of liver cancer, and every single animal that consumed a 5% protein diet avoided liver cancer. It was a 100 to 0 score, leaving no doubt that nutrition trumped chemical carcinogens, even very potent carcinogens, in controlling cancer. (Campbell, 2006) What we found was shocking. Low-protein diets inhibited the initiation of cancer by aflatoxin, regardless of how much of this carcinogen was administered to these animals. After cancer initiation was completed, low-protein diets also dramatically blocked subsequent cancer growth. In other words, the cancer-producing effects of this highly carcinogenic chemical were rendered insignificant by a low-protein diet. In fact, dietary protein proved to be so powerful in its effect that we could tum on and tum off cancer growth simply by changing the level consumed. Furthermore, the amounts of protein being fed were those that we humans routinely consume. We didn't use extraordinary levels, as is so often the case in carcinogen studies. But that's not all. We found that not all proteins had this effect. What protein conSistently and strongly promoted cancer? Casein, which makes up 87% of cow's milk protein, promoted all stages of the cancer process. What type of protein did not promote cancer, even at high levels of intake The safe proteins were from plants, including wheat and soy. As this picture came into view, it began to challenge and then to shatter some of my most cherished assumptions. So, what is my prescription for good health? In short, it is about the multiple health benefits of consuming plant-based foods, and the largely unappreciated health dangers of consuming animal-based foods, including all types of meat, dairy and eggs. (Campbell, 2006) Through all of this, I have come to see that the benefits produced by eating a plant-based diet are far more diverse and impressive than any drug or surgery used in medical practice. Heart diseases, cancers, diabetes, stroke and hypertension, arthritis, cataracts, Alzheimer's disease, impotence and all sorts of other chronic diseases can be largely prevented. These diseases, which generally occur with aging and tissue degeneration, kill the majority of us before our time. Additionally; impressive evidence now exists to show that advanced heart disease, relatively advanced cancers of certain types, diabetes and a few other degenerative diseases can be reversed by diet. (Campbell, 2006) Epigenetics, the science of the molecular mechanisms by which the environment controls gene activity, is now one of the most active areas of research. It could be said that human beings are simply the result of a "collective amoebic consciousness". Just as a nation reflects the character of its compatriots, our humanity reflects the fundamental characteristics of the cellular community. As I took a closer look at this model, which showed me the community of cells, I came to the conclusion that we are not the victims of our genes but the masters of our destiny. We can make our lives so that it is full of peace, happiness and love. (Lipton, 2014) There is experience with cardiac patients who are better at the amazing rate when their food suddenly consists 7mainly of plant foods, including lots of fruits, vegetables, whole grains and beans. Dr. Ornish reported a 91% reduction in anginal attacks in patients with a plant-based diet within a few weeks, both with and without exercise. This rapid disappearance of chest pain happened much earlier, as the body would have been able to remove the plaque from the arteries. This suggests that a plant-based diet not only helps to cleanse the arteries, but also improves their constant function. One of the more exciting benefits of good nutrition is the prevention of diseases that are thought to be due to genetic predisposition. We now know that we can largely avoid these "genetic" diseases even though we may harbor the gene (or genes) that is (are) responsible for the disease. But funding of genetic research continues to spiral upwards in the belief that specific genes account for the occurrence of specific diseases, in the hope that we somehow will be able to "turn off' these nasty genes. Dr. Campbell has shown in his laboratory in experimental animals that cancer growth can be turned on and off by nutrition, despite very strong genetic predisposition. Eating the right way not only prevents disease but also generates health and sense of well-being, both physically and mentally. Dr. Gregor describes in his book interesting studies on enzyme called Methuselah. It was found in the roots of the oldest tree in the world and it is said to have the property of rebuilding telomeres. Telomerase enzyme has also been discovered in human cells, which has led to research being dimmed to alter life. Dr. Dean Ornish and Dr. Elisabeth Blackburn found that three months of full-fledged herbal nutrition and other healthy lifestyle changes significantly increased the activity of telomerase. Recently, a follow-up study was published that measured the telomere length of the same subjects five years later. In the control group (those who have not changed their lifestyle) telomeres have shrunk with the aging process. In the healthy group, telomeres not only shrank less, but even grew. Another five years later, their telomeres were longer than they were the first time they were measured. This means that a healthy lifestyle increases telomere activity and reverses the aging process. The study showed that it was diet rather than weight loss or exercise that reversed the aging process of the cells.In fact calories have nothing to say about the food one is eating and even less about the impact of this food in one's body. The more fibres in the food, the less energy will be digested, the better you chew and longer, the more energy. (Schatalova, 2006) According to Dr.Schatalova the right diet is - no meat, no fish, no salt, no sugar, no bread, no butter and certainly no sweets. It essentially to eats fruits, herbs and vegetables in the summer and vegetables and gluten-free grains in winter. She believes there is a rumor that the body needs to be well supplied with everything throughout the year. That may have to be a degenerate body that needs more calories and more of everything than the healthy one. The exceptionally low rates of heart disease in rural China and Africa have been linked to the exceptionally low cholesterol levels of these populations. Although Chinese and Africans eat very different diets, there were some similarities: diets of both populations were based on plant-based foods such as grains and vegetables. Because they consumed so much fiber and so 8little animal fats, their average cholesterol level was below 150mg / dL, similar to the people who are currently plant-based. (Gregor, 2016) We're not powerless biochemical machines, and getting a pill every time we're mentally or physically ineffective is not the answer. Drugs and surgery are very helpful tools if used appropriately, but the idea that you can get everything back with just a few pills is basically wrong. Each time a drug is delivered to the body to correct a function A, function B, C or D becomes out of balance. Not the gene-driven hormones and neurotransmitters control our body and mind. Our beliefs and beliefs control our body, our thinking, and our lives. (Lipton, 2014)
1.3 Increased sport achievements through the plant baised diet For body weight maintenance, energy in must equal energy out. Therefore, athletes who burn fuel to perform have to consume more calories. Low energy (calorie) intake for high-intensity exercise can result in loss of muscle mass, menstrual dysfunction, and loss of bone density.1 Calories should come from a healthful selection of foods high in carbohydrates, low in fat, and adequate in protein.1 Because of its high carbohydrate and low-fat content, a plant-based diet is an optimal sports diet.2 It is also rich in vitamins, minerals, and antioxidants— important nutrients that help the body use energy and protect it from the stress of exercise. The Tarahumara Indians live in the High Sierra mountains of Chihuahua in Mexico, about 300 miles from El Paso, Texas. They are among the finest endurance runners in the world, if not the ultimate in this regard. They sometimes engage in a marathon race of 100 to 200 miles, all done in rough mountainous terrain, while kicking a lightweight wooden ball, often in dark. Friends carry torches so the runner can see the ball. Formerly, Tarahumaras caught deer by chasing them on foot until the deer dropped from exhaustion. They rarely, if ever have meat, milk, eggs or fruit. Their total caloric intake is about 2250 to 2800 calories daily, sonsisting mainly of beans, corn and vegetables. Protein comprises only 13-14% of their caloric intake, with 96% of the protein coming from plant sources. This men develop the most remarkable physical stamina known to humans. We cannot be too often reminded that health does not depend on chance. It is a result of obedience to law. (Thrash, 1981) This principle is recognized by the participants in athletic games and trials of strength. These persons make the most careful preparatons. They submit to through training and strict discipline. Every physical habit is carefully regulated. They know that neglect, excess or carelessness which weakens or cripples any organ or function of the body would insure defeat. Shaolin monks are Chinese Buddhists who practice Shaolin kung fu within the temple. Renowned for their martial arts skills, the monks follow a celibate, deeply religious lifestyle that includes a vegetarian diet, often referred to as the Shaolin Temple diet. The diet conforms to the eating patterns recommended by nutrition experts, including the Harvard School of Public Health. The Academy of Nutrition and Dietetics says that following a vegetarian diet such as that of the Shaolin monks may lower your risk of diabetes, hypertension, heart disease and cancer. Their daily diet mostly consists of rice, vegetables, and fruits. Because one of the tenets of Buddhism promotes pacifism, most monks are vegetarian. Foods they eat are either raw or steamed. When it comes to preparation, the simpler the better. Buddhist monks stay clear of sugar and fat as much as they can. They avoid dairy and meat. As they are vegetarian, they do not consume any types of meat – and other animal related products such as milk. Protein sources are obtained from soybeans and soy products, such as tofu and seitan. Whilst nuts are often used as a replacement for meat. The breakfast soup contains eight different types of beans, grains and nuts: red beans, pine nuts, walnuts, peanuts, rice, hawthorns, Chinese red dates and millet. These ingredients are cooked in plain water. The monks believe eating the soup daily contributes to longevity and organ health. Lunch at the Shaolin temple is served at 11:30 a.m. and consists of tofu and rice paired with a mixture of five or six different types of raw or cooked vegetables. The monks do not use garlic, ginger, onions or any type of spice when preparing their meals, believing that spicy, hot or strong-smelling foods excite emotion. The Shaolin monks have a carbohydrate-rich dinner of noodles and bread. The most commonly consumed noodles in China are rice, wheat and starch noodles. Bo says the Shaolin Temple typically serves bread made from black rice flour or yellow wheat flour. Alcohol in any form is strictly forbidden for the monks. Some world-class athletes, such as ironman Dave Scott, track stars Carl Lewis and Edwin Moses, tennis great Martina Navratilova, world champion wrestler Chris Campbell (no relation) and sixty-eight-year-old marathoner Ruth Heidrich have discovered that consuming a low-fat,plant-based diet gives them a significant edge in performance. In the laboratory the experimental rats has been fed a diet simlar to the usual American fare – rich in animal-based protein – have been compared with other rats fed a diet low in animal-based protein. When the rats had the opportunity to voluntarily use exercise wheels, those fed the low-animal protein diet exercide substantially more, with less fatigue, than those fed the type of diet that most of people eat. This was the same effect observed by these world-class athletes. The idea of "The survival of the fittest" was excellently proven by the neurosurgeon (MD, PhD) Galina Shatalova (Галина Сергеевна Шаталова) (October 13, 1916 – December 14, 2011), when she decided to abandon her in all respects stellar career in conventional medicine and developed the System of Natural Health. During her work as a clinical researcher in the Research Institute of Neurosurgery named after Nikolay Burdenko (Moscow, Russia), at the age of 59, she experienced two heart attacks. Being well aware that the third attack could be the last one, she began looking for alternative approaches to healing. The System of Natural Health, which incorporates a very low calorie diet and intensive physical training of the body, was the brilliant results of her search. She not only dramatically changed her lifestyle and healed herself, but also used her system as naturopathy practitioner and helped thousands of ill people to get rid of bad diseases like cancers, diabetes, heart diseases and others and find their way to healthy lifestyle. Remarkable were the results, she said that 250 to 400 calories per day are not only sufficient, but must not be exceeded if the person wants to be healthy. Exactly researching this she has spared neither expense nor effort. For example, the Schatalova desert wanderers, who had planned 20 days for the 500 kilometers, arrived at their destination after only 16 days and everyone felt even fitter than at the beginning of the tour. On the other hand, some have even gained weight in this forced march with minimal food. In addition, she repeatedly brought in former patients in sports events. In a four-day run, the runners, who ate the normal calories theory, lost in the competition from 3 to 4 kilograms. Not so the others who barely ate and drank. Three kept their weight and one lost 0.7 and one a 2 kilograms - much to the stunned astonishment of the competition management. In a Supermarathon over 500 kilometers, of which 70 to 72 kilometers per day, the normal athletes were supplied with meat, noodles and sweets, so they came to the supposedly necessary 6000 calories a day. Again, the runners from Schatalova were satisfied with exceptionally lush 1200 calories because of the special load (the normal daily requirement according to school science should be 2500 to 3000). Here again the same game: The minimal troop was more robust and added some weight. Dr. Schatalova uses many examples and research to explain why, in her opinion, this is the case, and why the natural age for human beings would be 150 years in the best of health, and how we creep and perpetually self-destruct when we eat five to ten times more what our organism naturally tolerates. Some of her patients have fully recovered from cancer in the last stage and many other serious illnesses. Some of them walked afterwards with her through the deserts. The 500 kilometer march was the longest of many desert walks. Menu of the super-marathon experimental group
BREAKFAST: • Decoction of herbs with lemon juice, flavoured with honey.
LUNCH: • Freshly prepared infusion of rosehips with honey. • Freshly prepared salads of various vegetables, richly flavoured juice of citrus and fresh spring greens. • Specially prepared meals from whole cereal grains, richly seasoned with fresh herbs and dried herbs with a little vegetable oil and dried seaweed.
DINNER: • Tea of the petals of a rose, hawthorn flowers, leaves, magnolia, jasmine flowers and fireweed. • Freshly made fruit and vegetable juice. CHOICE OF SUCH COURSES: • Salad of boiled beets with horseradish, garlic or honey and lemon juice. 11 • Salad of shredded pumpkin and carrots with sea buckthorn juice with honey. • Salad of coarsely chopped cabbage or cauliflower with lots of greenery (Served with freshly made peanut sauce with milk or oatmeal with nuts). • Boiled beans, flavored spices, nuts and garlic. • Rye bread, mixed with whig, with plenty of grated dried herbs. • Buckwheat porridge cooked in water, without oil.
The System of Natural Health, which incorporates a very low calorie diet and intensive physical training of the body, was the results of her research. She not only dramatically changed her lifestyle and healed herself, but also used her system as naturopathy practitioner and helped thousands of ill people to get rid of bad diseases like cancers, diabetes, heart diseases and others and find their way to healthy lifestyle.
Grafic – Total Health
2.Introducing intact eating instincts
2.1 Learning from animals
Animals in the wild rely mainly on their instincts for survival, while humans have shifted from our instincts to our emotions and intellect for our daily needs, safety, and security. When it comes to eating, which is a fundamental requirement for survival, animlas have beaten usn by letting their insincts guide them. Homeostatic regulation has been associated with the regulation of the internal milieu as developed by Claude Bernard during the 19th century. In the field of appetite, homeostasis is used to explain the quantitative changes in eating and food intake such as those that occur in order to correct any energy deficit. Richter (1943) subsequently used the term ‘behavioural regulation of internal states’ to indicate how eating behaviour operated to maintain physiological functioning. Hedonic aspects of appetite are those that are concerned with the influence of reward, pleasure and palatability on eating. The ‘homeostatic system’ comprises a network of gastrointestinal peptides and brain neurotransmitters, and also peripheral neural signalling and adipokines such as leptin. This system has been described, for example, by Schwartz et al. (2000) and updated by Halford & Blundell (2000) and Blundell et al. (2012), and it illustrates how physiological signals of energy requirements are integrated with the motivation to eat via sensations of hunger and fullness. The ‘hedonic system’, coordinated by the brain’s reward circuitry (that is the network subserving pleasurable aspects of eating), responds primarily to sensory properties and thoughts about food that reflect the explicit and implicit cognitions of liking and wanting. Similar to the homeostatic system, there is a network of brain pathways and neurotransmitters that encode hedonic aspects of eating. Importantly, these brain pathways are influenced by hormones such as leptin and ghrelin that arise in the periphery. Consequently, hedonic responses are not simply due to a brain signal but arise due to interactions between food sensory input and underlying hormonal status. It is known that these pathways are also involved in the addictive response to drugs such as cocaine and amphetamine. Although the homoeostatic and hedonic systems are based on distinctive neural substrates, both systems evolved to maintain appropriate levels of energy and nutrients; therefore, it could be expected that there will be considerable functional overlap between these domains in the control of food intake (Finlayson et al. 2007). Carbon, hydrogen, oxygen and nitrogen are the basic elements of all organic matter on earth. All foods and their constituents (proteins, carbohydrates and fats) are mostly created from these basic elements, which are the building blocks that determine to what category molecules or compounds belong. These cathegories of molecular structure (such as sugars, starches, proteins, ats) make up the foods that sustain life on this planet. All the substances that your body requires, including fats, are found in organic fruits, nuts, seeds and vegetables. If it is not in them, you do not need it. (Moorse, 2004) Science has lost touch with the simplicity of health. Animals intiutively eat the food assigned for their particular species. Human also has these instincts. Over the years, we have slowly but surely let our emotions disengage the instincts from our eating habits. With their instincts intact, animals eat to live. With emotions in charge of our eating habits, we live to eat. Until we restore our instincts as the designers of rou eating habits, all of the food pyramids, diet books, and nutritional experts in the worls will not help us eat right. (Prasad, 2006) The human's digestive tract is that of a fruitarian animal. Anatomically we have everything in common with the frugivorous ape and nothing in common with the carnivorous animals. No wild animals are suffering trom the gegenerative diseases so extensive among humans today. The sickest animals are the domestic ones who have been incorrectly fed by humans. Organ transplants, pacemakers, hearing aids, spectacles and the like are absent amongst wild animals, who live close to Nature, and whose instincts (subconscious mind) remains intact and strong. Careful study of the table of the comparative anatomical and physiological characteristics of species of animals, it is easy to see that man does not have any signs of a predator. Moreover, for the many thousands of years, when people began to consume meat, the man’s body did not evolutionary change, similar to the signs of a predator. In studying the characteristics of food consumption in various representatives of the animal world we can note not only the commonality of some physiological parameters, but also a clear distinction of species needs that are programmed by nature. For example, the tiger can eat only fresh meat of the victim, and herbivores have a clear feature of the properties of species of animals: camel prefers camel thorn, elks are not averse to eat young aspen bark, and the horse prefers grain - that is the nature of the program. Do humans have features of the nutrition programmed by the nature? In experiments with healthy men it can be seen that the optimal diet contains fruits, vegetables, berries, edible wild herbs and vegetable, seeds, nuts, grains, and cereal grains, honey. In that case, if the fresh food was cooked tasty and retained its bio-energetic value, once or twice a day food consumption is enough. Of course, when it is necessary to comply with food hygiene taking into account the anatomical and physiological characteristics of the individual. (Schatalova, 2004) The food and nourishment is much more than only eating for calories. These all aspects should be considered, when it comes to health. For example, noone should ever be coerced into eating something s/he dislikes, rationalizing that it is good for the body. Unless the individuall has attained the consiousness of eating solely for nourishment, then the emotional harm done is often greater than the physical benefits. The emotions alter the chemistry of the food. The issue with the intact eating instincts by animals was something I studied longer than a decade. Everything started with the horses since in the modern western world we have the problem of increased illnesses in horses, similar way as in human medicine. I have developed a stall management relying on the knowledge on horse anatomy and digestion as well on the old feeding practices when the food for horses was not processed and when the animals were allowed to live in their natural living patterns. Changing their feeding and living to the more natural state and feeding only plants which they would find in nature, resulted in the healing of almost all their health problems. I could observe this healing at first hand. One could see that they choose their food very carefully and that different horses with different diseases will choose other plants. The self-medication we can see in animals is obvious and undeniable. This brought me to the consideration of eating instincts in humans. Following different people on the internet who practiced a raw food diet and their development inspired me to try many things myself. It became clear to me, that the diseases occur because of the wrong way of eating. Also, aging is most certain sign of illness and degeneration of the cells. To me, a completely new world opened with living so close to nature and animals where I could watch this all so close. Animals do not only eat to preserve their health. No, they are even a step ahead. They feel when something is coming, what will disturb their natural balance and health, so they eat that disease can not even occur. They truly practice preventive medicine. In my research I had possibility to watch how horses choose their food and how they treat plants, they have never seen before. Even horses from completely another climate zone knew which plants are edible and which not. They would bite into the unknown plant and taste it. If it was edible they would eat it. If not, they would spit it out. Their instincts told them exactly what it is and if they need it. In the equestrian world, it is common practice that horse people usually do not know, that their horses have intact eating instincts. Through the fact that most people lost their instincts and that horses are kept mostly in unnatural small places and fed processed food (similar to people), people believe that the horses have lost their instincts. This I also believed. This is the perfect example to show, where so many wrong beliefs on food and diet come from. If we have come so far to believe, that animals would not know to choose their food, how human can be able to know about own instincts? This should show the problems preventive medicine faces nowadays.
2.2 Raw foods and examples of healing
Is there an ideal diet for humans that, in addition to being nourishing, maintains health and prevents disease? Humans posses great capacity to adapt physiologically to many different types of foods. In spite of this, nutrition science has demonstrated that there are certain foods that cannot be eiminated, such as fruit and fresh vegetables. A great example of the difference between potential and kinetic energy is found in comparing cooked foods with raw foods. The electromagnetic energy (combined molecular energy) of cooked foods is dramatically lower than that of raw foods. (Morse, 2004). With heat unsaturated fats become saturated and many dangerous and carcinogenic compounds are created when foods are cooked. Heat also destroys the enzymes in food, wich are absolutely necessary as catalysts. Although it is from my experience optimal to have 100% raw food diet, also other vegan diets which base on little or no fat lead to remarkable health improvements (Graham, 2015). There has been a rapidly increasing number of scientific discoveries in recent years related to foods of vegetable origin. As methods of chemical analyses have become more precise, it is being proved that fruits, grains, legumes and vegetables contain, in addition to nutrients found in all foods two types of compounds that are not found in foods of animal origin: antioxidants (certain vitamins and minerals) and phytochemicals with curative properties. At the Medical College of Georgia, Dr. Phillip Dow taught for many years that normal physiological processes are basic to all healing and that no method, drug, or procedure could subsitute for the process. He taught that the best that can be done by any external influence is to take away toxic substances, keep the field clean, provide necessary raw materials, remove all interfering influences, and wait for the body to activate its marvelous recuperative resources. (Thrash, 1981) Fruit produces sensory stimulation that results in a whole series of physiological responses that prepare the system for better digestion, the most obvious is that merely considering a lemone activates salivation. A few decades ago, nutritionists focused their attention on proteins and calories. For many of them fruit was little more than water and sugar. As a result they were relegated to a very secondary dietary role. Today we are aware that, in addition to vitamins and minerals, fruit contain hundreds of substances known as phytochemicals that carry out important preventive and healing functions. Are the foods you are eating full of energy, or have you destroyed the energy and nutrition in your food by cooking or altering it in some way? (Morse, 2004) The higher the energy a food has, the greater healing ability it has. One of the major signs of perfect health ist clarity. If the physical body is not well, or if the emotional body is not in balance, if the individual's head is full of emotional problems, s/he cannnot be expected to think clearly. The problem of so called „brain fog“ is something what is often reported when people transit to raw foods. Healing examples: „About six years prior to my stay at Hippocrates Health Institute, I was diagnosed with a “progressive and incurable” neurological disease, Reflex Sympathetic Dystrophy/Complex Regional Pain Syndrome. This illness of the central nervous system causes the body to take normal stimuli as painful in affect.I suffered with increasing pain and limited mobility for three years prior to the diagnosis. I entered the traditional medical system for treatments once my cluster of symptoms was given a name and a course of action. Unfortunately, the traditional treatments were nothing more than palliative care and, sadly, they only served to worsen my condition over time.I followed the program for 12 months, and one year later, I returned to the facility for another three months. Both experiences were magnificant. - Maria, Mooney, Middletown, New Jersey „I experienced how a severe inflammatory autoimmune disease could be completely reversed by embracing a whole food, plant-based diet, in conjunction with compassionate bodywork, detoxification practices and meaningful connection with others. Needless to say, I returned to stay at Hippocrates many times over the next two decades, watching the Institute grow and expand magnificently—and yet still remain true to their core values and dedication to empowering people to take control of their health.“ -Nikki Rood, Captiva, Florida „At 42 years old, I suffered a major heart attack followed by a triple bypass. What could I do? Should I eat better food by making more healthy choices? Should I exercise more? I visited with the Transplant Group after my Hippocrates visit and they were amazed by my numbers. At HHI you have your blood checked on arrival and again prior to departure. My numbers all went in the right direction, including my blood pressure, which went from an average of 136/79 to last night’s measurement of 96/68.“ - Michael Miller, Tampa, Florida „In August 2011 I was hospitalized with numbness ascending from my feet to mid back, affecting my ability to walk normally. I was having difficulty breathing or feeling internally. I had lost the ability to run, bike, swim, ski and wear heels. I was released from the hospital and told nothing was wrong because my MRI was normal. My testing did continue and so did my symptoms, by now I was barely making it through the day—especially when it came to climbing stairs. Airline travel and extreme heat were also issues because they trigger intense symptoms. Nine days after my immersion at Hippocrates I was getting a massage and realized that some feeling in my feet had returned. Well, that was the start to a happy healthy drug free life. By the time I returned to New Jersey, I had about 85% resolution of my most troubling MS symptoms. Additionally, my teeth were whiter, my hair less gray, my skin clear of acne and dark patches, my muscle tone was better than in high school and I lost 14 pounds in four weeks.“ - Kimberly German, North Haledon, New Jersey In all the healing studies and cases with raw food everyone mentions the importance of the detoxification. Detoxification takes into consideration alkalization, homeostasis, enhancement, revitalization, regeneration and cleansing. Detoxification does not „treat“ the symptoms, nor does it treat from deficiency concepts, it treats the root cause of the symptoms. After that the nature or vibration of a particularfood creates reflex energy waves throughout the body. This is something raw foodist describe. This can have a positive or negative effect upon the body sistem and cells, dependig which healing happens. Rather than choosing food that one thinks the body needs, the body starts to indicate what it needs by what it is attracted to eat rom among the many fresh raw foods that are available. True detoxificaton ust take place from all levels within a person. Positive and negative energies have different effects on the body. For example, the emotional state of anger and love will affect the htoughts and physical body in different ways. Anger creates stress and constricts th blood an lymphatic flow, it shuts down the liver and pancreas, affecting digestion, it overstresses the adrenal glands causing excessive hormone and neurotransmitter release. Love, on the other hand creates the opposite, it increases the blood and lymph flow an opens the body for the best transformations of the nutriens, it improves digestion and kidney elimination. Thoughts and emotions stick like the glue to the cells. Detoxification means to transform it all. The doctor of the future will give us no medicine, but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease. (Thomas Edison) „In one month of eating 100 percent raw I lost 15 pounds, eliminated my arthritis, and lifted my depression. I had energy through the roof and a mental clarity I had not experienced in years. In three months my skin cleared up, and I just couldn’t bring myself to go back to my old way of eating microwaved pouches of food squeezed onto my dinner plate.“ (Wignall, 2011) Morse says, that he has found that, as a rule, fruits are brain and nerve foods as well as the cleaners of tissue. Vegetables are the builders, which are suited for muscle and skeletal tissue. Nuts and seeds are structural food and are strengthening to the body as a whole. Nutrition is an important factor in natural healing. Many natural foods are in themselves healing agents. While many natural substances and herbs are used in natural healing, if the body is sick and full of accumulated waste, even the best foods available may not be indicated or effective until the poisons and waste have been removed. The result of eliminating waste from the body and then nourishing the body is the improvement in metabolic processes that is required for optimum health. I understood that the tremendous vitality I felt from my years of eating raw food was due to the totality of a food and its electromagnetic energies, not its separated chemistry. (Moorse, 2004)
2.3 Awakening intact instincts in human
Weather based on belief or science, certain foods have been credited with healing powers. More than two thousend years ago, the precursor of modern medicine, Hippocrates, coined th aphorism „May your food be your medicine, and may your medicine be your food.“ In this context the study of all old scripts regarding the nutrition might be beneficial, since many people all around the world orientate on it. „I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food“ (The book of Genesis, chapter 1, verse 29). Spiritually speaking, your blood and lymph system is a reflection of spirit, it enhances and nourishes you but it also cleans and educates you (Morse, 2004). If humans were created by a superior intelligence according to a specific plan and for a particular purpose, there should be, as well, specially created foods to maintain optimal physiological performance. Our health depends on the sum total of the many small decisions that we take each day, in other words, our lifestyle. The decisions we make that most affect our health have to do with the foods we eat. The more complete the information we have concerning available foods, the easier it is to make the best choices for health. The possible way of thinking is that we began our involtionary descent the day that we committed the grave error of killing an animal for our own consumtion, erroneously believing that this would increase our force (a belief which persisst to this day). Acts of destruction always diminish one's force, whilst creative actions expand one's force. By introducing animal products and cooked food into our diet, we nocht only destroyed our physical body, we lowered our level of consciousness, limiting our vision. The human race, by lowering its vibration with the consumption of low vibration foods, has behaved far worse that any animal species in Earth's history, and has inimically affected all the other kingdoms on Earth. Animals, for example, do ot commit mass murders due to their self-preservation or territorial instincts, as do humans. The human has used the intellect to satisfy the lower animal nature, ratehr than to raise the conscious mind, enabling access to superconsious intuitive knowledge which could have guided him. No other food stimulates the senses as much a a piece of fruit. Whether hanging from a tree or lying in a fruit bowl, fruit is inviting. (Pamplona-Roger, 2001) Fruit provides: structured water ( constitutes between 80% and 93% of most fruits. This is living, pure uncontaminated water that contains numerous biologically active substances), sugars (the most abundant are glucose and sucrose, which are absorbed direclty into the blood-stream without need of digestion, thus providing quick energy), starch (most fruit contains little or none since it is converted to simple sugars (glucose and fructose) during maturation process. The banana is the fesh fruit richest in starch (1-2%), fiber (fo the most part soluble (pectin and hemicellulose), organic acids (such as citric acid, which facilitates the action of vitamin C: they are antiseptics, and produce an alkalizing effect n the blood and internal organs), vitamins (above all, vitamin C and provitamin A (beta-carotene), which are powerful antioxidants), minerals (particularly potassium, magnesium, calcium and iron), flavonoids (anthocynins and other phytochemicals, acting as true medicines avoiding arteriosclerosis, maintaining the fluidity of the blood, and preventing cancer). Many things in our culture stand in way, when it comes to the development and living of the intact eating instincts. In the families human are constantly fighting against the healthy instincts or do not let them even appear. The child gets an eating plan prescribed, the baby is not allowed to rely on its natural hunger instinct. Parents often follow schedules for feeding. It results in conditioning the child to be fed at the precise moment and prescribed quantity of food. These we can observe also in domesticated animals. This results in a baby demanding food based on the time of the day and not on hunger or own instinct. Free living animals are eating when they are hungry, when their instinct tells them their body requires food and they eat as much they need, till their instincts tell them, it is enough. Nobody who eats that way can overeat. For animals food is not pleasure seeking device or courtship or camaraderie – it is for them simple instinct for survival. The starting point for almost all diseases is, as already mentioned, stomach and intestine. And where a disease is innate, that the parents can have on their conscience by an amount of mucilaginous food through the years. The masses of mucus accumulated in the body are fermenting and putrefactive substances which weaken the best forces and render them prematurely old due to the loss of strength. How could it be any different? How could a man who cooked his food whole life to death, has put devoured food, meat, milk, eggs, flour, rice, potatoes, etc. In himself, loudly swallowed up mucus, devoured his body in death, still have life freshness and vitality in life? (Ahret, 2017)
3. Living with intact eating instincts
3.1 Healing through clean eating
It is enough to say that ever tissue in your body interacts with every other tissue.This is why we should look at the body as a whole entity, working as one for the well-being of itself, all that it does is for self-survival (Morse, 2004). There is a big problem, when we speak on nutrition and study books on nutrition. Many researchers who developed certain diet (for weight los, as for example) do not make difference between natural food and processed and cooked food. In this case many wrong conclusions appear. Susan Roberts writes: „Almost everybody loves high-calorie foods, but does this mean, we're instinctively attracted to foods that are jam-packed with calories? You bet it does. Calories are king all over the world, in every culture. In the west, we love brownies, doughnuts, chips, cheese and hot fudge sundaes. In China, the most popular foods are braised pork bellies, meat-filled dumplings, fried dough and fried scallion pancakes – the highest-calorie food available. Even in Africa, where calorie-rich foods are generally hard to find, people seek out the most calorie-laden things they can get their hands on, such as white bread made from imported flour, and add oil to any recipe when it can be afforded. An affinity for foods loaded with calories was an asset during early human development, when the next meal was an unpredictable event. It made sense back then to eat calorie-rich foods because they provided the most energy. Today, however, our instinctive attraction to those foods stands direclty in the way of controling our weight.“ This is a conclusion one can win when there is a belief on Darwin Theorie, not considering the real human insticts when only natural food consumed (since processed and cooked food causes different chemical reactions in the human body) and when the focus is layed on weight los and not on health. Every body will level out at its natural halthy weight when natural food consumend according to the eating instincts. The scientists who followed Darwin's theory made the same mistake. The problem with the lack of attention to the environment is that it leads to an overemphasis of "nature" to genetic determinism, to the notion that genes control biology. Not only has this conviction directed many research tools in the wrong direction, it has also changed the way we think about our lives. If you believe that genes are determining your life, and you know that you have no control over which genes you have, then you have every reason to feel that I am a victim of heredity.(Lipton, 2014) There is a process called biological transmutation, where the body transforms one energy source into another. (Moorse, 2004) This process is not understood well i nthe health or medical fields. We are just beginning to see more of the picture from quantum physics. The more energetic the foods are that you eat, the more vibrant and healthy you become. Since almost all people suffer from over- and not malnutrition, at least in the quantitative sense, all vessels and tubes are chronically expanded, special stomach and intestine, and the whole operation of the human machine is always braked by overloading. It is therefore necessary to start the transition with several days of fasting in order to prepare the whole vascular system for the much lower ballast and the beginning of cleaning, demucusing. This process, which is a voluntary initiated disease, and in the case of the sick produced misdiagnosed symptoms is where some fail in the transition to raw food especially those who do not fast before. (Ahret, 2017) Hippocrates Institute (Clement, 2018): The reason sprouts are a main focus of the Hippocrates program is because they contain a high level of nutrients and enzymes, which make them easy to assimilate by the body. This allows the body to direct newly discovered energy toward cleansing, regulating and building the immune system as well as creating healthy cells. Through chromatography and Kirlian photography, modern science can demonstrate the immeasurable properties of life force energy (chi) existing within these sprouts. The increased enzymatic activity gives someone eating these living foods a greater sense of vitality and energy which far surpass even what is gained from eating solely raw foods. As a sprout: The greatest enzyme activity is from germination up to 7 days and is 100 times greater than the enzyme content of fruits or vegetables which helps to replenish our own body’s reserve of enzymes. Its carbohydrates become easier to assimilate as the starches are changed to simple sugars. Its fats are changed to fatty acids which are an easily digested soluble compound. Its complex protein is converted into simple amino acids, which essentially means that it is “predigested”. Vitamin production is increased three to twelve times more. Minerals are chelated, a natural state where they are chemically bonded to amino acids and easily assimilated by the body. It has delicate cell walls so it can release nourishment easily. It contains photochemical, which are plant compounds that protect against disease. It contains highly active antioxidants that prevent DNA destruction and the effects of aging. It contains both increased fiber (up to 300%) and water. When we hear the statement “It’s not the food in your life, it’s the life in your food”, we can think of the sprout. It is essentially a baby plant which is bursting forth with new life. The concentration of proteins, vitamins, minerals, enzymes, RNA & DNA is greater than at any other point in that plant’s development. Sprouts are something what many raw foodist use in their diet, especially those who live in cold climate. Many ancient cultures were aware of the importance of seedlings of seeds, grains, legumes and soaked nuts. This knowledge is more than twice as old as the Great Wall of China. For sprouting the following plants are recommended: wheatgrass, alfalfa, cereal sprouts, legumes, mung beans. They are all good for system cleansing, energy boosting and digestion
Grafic Hippocrates Health Institute
Algae’s contribution to our oxygen rich atmosphere is matched by this tiny plant’s other gift — serving as the base of the food chain. Many of the earliest plants and water creatures depended on algae as a food source. Algae serve as nutritious food for everything from the tiniest phytoplankton to the largest mammal on earth, the great blue whale, because the plant offers an excellent set of proteins, minerals and vitamins. Every day, while algae captures CO2 and releases pure oxygen, the green biomass supplies food for 100 times more organisms than any other food source on Earth. Algae serve as a major food source for many organisms in natural settings with no human cultivation. Wild algae growing in natural settings produce incredibly fast biomass growth but are neither reliable nor sustainable because production typically crashes due to either nutrient limitation or predator attack. Cultivating algae in ponds, troughs or containers enables significant productivity improvements over wild algae because sufficient nutrients can be provided and predators managed or avoided. (Edwards, 2019) Prof. Ahret had very interesting approaches to healing. He propagated fasting and little food. His research was similar to Dr. Schatalova, only that he sees fruit as the main food of man. He cured himself of the severe kidney disease and described this path in his books. For him, all the symptoms of aging are actually latent diseases, accumulations of mucus, and mucus plugging. It is true that anyone who undergoes a thorough recovery from any disease, by ridding themselves of the dead cells by dieting and fasting, will also automatically rejuvenate and thus defy any disease. A simple formula for maintaining physical health seems to be to maximize the nourishment of your body and eliminate accumulated waste, resulting in metabolic balance. This formula is the underlying basis for the experience of health. Health requires a healthy lifestyle. As we honor the basic laws of health through healthy lifestyle factors, we enjoy optimum physical health.
3.2 Taking health to another level, pregnancy, births at home
Health is the harmonious integration of three elements–Body, Mind, and Spirit (Sharps, 2016). Energy is the number one factor needed for life to exist, and the basis for creation itself. Energy is determinated by the movement and interaction of the atoms that comprise all life. Atoms (energy) cannot be created or destroyed, however they can be changed. Energy can be increased or decreased. If you are pregnant, you go to the doctor and he treats you as if you are sick. Childbirth is a nine-month disease which must be treated, so you're sold on intravenous fluid bags, fetal monitors, a host of drugs, the totally unnecessary episiotomy, and – the top of the line product – the Cesarean delivery! (Mendelsohn, 1979). The nutrition in the pregnancy seems to be not only important for the mother but it sets the base for the health of the child for its whole life. Maternal obesity and diabetes increase the risk of having a child born with autism, according to a study published in Pediatrics. Researchers analyzed 2,734 mother-child pairs between 1998 and 2014, analyzing the mothers’ pre-pregnancy weight and whether the mothers had diabetes before getting pregnant or whether they developed gestational diabetes during pregnancy. The combination of maternal obesity and diabetes was associated with greater risk of the child developing autism or other intellectual disabilities than either obesity or diabetes alone. This study is among the first to assess the effects of maternal obesity and diabetes together. Researchers suspect the increased risk for disorders due to inflammation and hyperglycemia brought on by these two conditions. Access to healthful food outlets improves bone mass in children, according to a study published inOsteoporosis International. Researchers monitored bone mineral density and content for 1,107 children in the U.K. as part of the Southampton Women’s Survey and compared those findings to the types of food outlets in the area. A pregnant woman’s exposure to fast-food restaurants was associated with lower bone mass and mineral content in their newborns, compared with those with less access to fast food. For every fast-food outlet, bone mineral content decreased in infants while every health specialty food store increased it in 4 to 6 year olds. This study shows that greater access to fruits, vegetables, and other healthful foods for both mothers and their children leads to better bone health throughout childhood and suggests that policymakers apply these findings to future urban planning. Children whose mothers ate the most animal protein during pregnancy were more likely to become overweight in adulthood, compared with children whose mothers ate the least, according to a new study in this month’s American Journal of Clinical Nutrition. Researchers followed the offspring of 684 pregnant participants for an average of 20 years and found that the females were more than three times as likely to be overweight and the males more than twice as likely to be overweight when the mothers ate the most animal protein during pregnancy. In a new study published in Pediatric Diabetes, researchers found that women who consumed the least amount of vegetables during pregnancy were more likely to have babies who developed type 1 diabetes. Compared with women who ate vegetables daily, those consuming vegetables only three to five times per week had a 71 percent increased riskof having a child with diabetes. Calorie needs increase only modestly during pregnancy. According to the Academy of Nutrition and Dietetics, it works out to about 340 extra calories per day in the second trimester and about 450 extra calories during the third. Maintain a steady rate of weight gain. How much weight should be gained depends on prepregnancy weight status. In general, aim for about 3 to 4 pounds total during the first trimester and then about 3 to 4 pounds each month during the second and third trimesters. During the pregnancy nutrient needs increase. There is a requierment for more calcium, more protein, more folic acid. Empty calories found in highly processed foods and sweets should be limited. A day's menu could include oatmeal with fruit, walnuts, and chia seeds for breakfast; lentil soup and a hummus sandwich for lunch; a brown rice, almond, and chickpea bowl for dinner; and a slice of whole-wheat bread with peanut butter for a snack. In order not to ruin the wife in marriage by one or more births, the diet from the sun kitchen should be started long before conception, and it should be continued after conception and in the months of pregnancy. (Ahret, 2017) It was interesting to watch a fruitarian couple who decided to have a child. This couple has eaten only fruit for some years. They made blood tests after some years and everything was perfect. She was 15 years older than him and in her forties as they consciously decided to conceive. They have felt the soul of the child who wanted to come to them, they knew the gender and they made many interesting preparations for the birth. She has eaten only fruits and a few greens during the pregnancy and she had a home birth alone with her husband. This is something that we can observe often when it comes to the people who eat raw food or even only fruits. The science often can not explain such things but they should be mentioned if we are to research holistically. I have followed this couple and its journey for a few years and have observed their eating and living habits. It should be mentioned that they have traveled the world and lived in the countries where they have eaten ripe jungle fruits straight from the tree. What is remarkable, most women who change their diet to vegan or raw food start to trust their instincts more and start to give births at home or in nature. As it seems, putting the right food in their bodies, food which nourishes the body and soul, returns to them also their instincts and confidence in their natural abilities, which are almost lost in the modern society. They speak on this experience as something sacred and unbelievable enriching event that connected them even more to the nature and the source. Also, they speak about the different bond to the child after having a natural birth when only they themselves or eventually their partner was present. It is considered that all our energy needs our organism gets exclusively through energy of the food. Ran, for example, hundred-meter race - and spent some amount of calories. And to restore these calories, you need to eat a product containing the same number of calories. And the energy consumption of these products is determined by the methods of calorimetry, as if the wood is burned in a furnace. But is it correct doing so? The food is not wood, and the process of feeding cannot be compared with a simple combustion. I am convinced that by its nature, our body is able to compensate for the loses of energy with low-calorie diet. It's not about calories, but about the biological value of foods in their bioenergetic qualities. (Schatalova, 2006) As we increase the energy of the physical body, we lift ourselves up out of despair and disease. This opens the senses to a whole new world of understanding and health. The vitality people describe is indescribable, everyone says, it can only be experienced. Orthomolecular supplementation (vitamins and mineals) never cures. The power of individual constituents can never match that of a whole food complex. In nature all things work together and with clockwork precision. When you separate the nutriton in food and only give back certain constituents, you miss the synergistic poperties of the whole. (Morse, 2004). This will causse a loss of propeer utilization. “After decades of pure life, there is nothing of the same flesh in me, and I do not even believe the same bone that I called my own twenty years ago. That old body has fallen away from me, a new person with a body has risen with me, filled with health, strength and divine will. And if I already had my experiences of today at the beginning of my course, then I could have achieved the same success already in 2-3 years. The fact is clearly evident in the physiognomic changes in the images from the stages of my illness and recovery, to which I must repeatedly refer.” (Ahret, 2017) Following thoughts also appear when it comes to living food and when people start to eat it. The vibration of the person preparing the food; the way in this the dish is presented; the environment in which it is eaten; the enjoyment (or lack of it) of the meal; the awareness and the consciousness with which the person eats the food; the speed with which s/he eats, all contribute to raising or lowering the vibration of the meal, to extracting the maximum or minimum life force from it. The chemicals in the body are only different owing to their different vibratory rates. Thus by accepting a certain frequency, such as contentment, frustration or anger, one chemical can be transformed into another. Our emotions can transform the healthiest meal into the most venomous chemical mixture. Physical health is realized when we experience full functional integrity of our bodies. It is a state of well being where we experience physical vitality, freedom from disease, emotional balance and clarity of mind and intellect. We experience functional integrity of our physiological systems and metabolic processes. Simply stated, everything is functioning the way it should. (Sharps, 2006) Much depends on the doctor's explanation of how the transition works during the transition, and on the food combinations, because a diet that you do not enjoy is not a diet. The slime-free diet changes the taste and changes the desire away from false and stimulating food to true and healthy nutrients. (Ahret, 2014)
There is not much place left for the discussion when we study all the examples of healing through changing the diet. The results are evidence-based medicine. We can see many studies but what count is evidence-based medicine (Gregor, 2016) Still there are examples of people who ate a standard diet their whole life and reached the age of 80 or 90 years. How is that to be explained regarding all the arguments on how the food of animal origin or even "dead cooked" food is harmful to a human? In my research, we always have something that stands over every material approach or manifestation. That is human consciousness. Health does not only depend on the material we put in our body, but it also depends on the consciousness and information. If a person is convinced, that something is healthy, this material will have a certain health effect or at least it will be less damaging. A good example of this is the belief that chicken soup helps by cold. So the mind of a person plays an enourmous role in shaping the health and it can even change the genes as the epigenetic shows. The scientists are concentrating entirely on these immune-related receptors, but ultimately it is not the protein receptors that give an individual his identity but what activates it. (Lipton, 2014) We can certain say that awareness of how the food we eat affects our body, emotions, mind and spiritual life will change eating patterns. It is understanding how what we eat directly affects the planetary ecology and the degree of peace we have with the human and animal life on this planet, who lives and who starves to death, what will raise our awareness. We can see the major shift in the eating patterns with rasing awareness on:
- how the spirit, mind, emotios, body, and even our hereditary expression are significantly affected by the food we eat.
- how to determine own psychophysiological constitution and how to eat to enhance the specific constitution.
- transition to a vegetarian, vegan and raw way of life from biological, emotional, psychological, and spiritual perspectives.
- a wholeness approach to diet that explores the larger planetary implications of what we eat, including effects of the ecology
We can see that more information leads to more awareness and that this is the point from where the human consciously starts to take control over own health. Thus in this discussion, we come to the point where we need to discuss, from where the conscious and direct impact on the individual's health starts. Where we are at the point, where we can reverse diseases just through changing diet.
Medicine for the 21st century is going to place individuals at the core of its success and in the role of primary responsibility for their own health (Haas, 2006) We used to believe that our inherited DNA and genetic weaknesses were the most important determining factor in our health, longevity and disease. We also believed that we had very little control over the chronic illnesses that we suffered from and that our path was essentially pre-determined by our cells and the unique genetic code they passed on from the generations before us. It turns out that what we eat, think and do every day plays the biggest role in our health and that by modifying our diet, stress levels, sun exposure, sleeping habits, activity levels and thought patterns, we can not only protect ourselves from any genetic predispositions we may have, but we can also manipulate our genes to create the optimal environment within our body to reverse disease. This ground-breaking concept is called epigenetics and in the last decade, even the more conventional approaches to health like allopathy, modern and integrative medicine have been embracing the importance of epigenetics in treating disease. (The American Diabetes Association published an article in 2009 on epigenetics and its relevance and benefits in treating Type 2 diabetes. To me, the true meaning of „Preventive Medicine“ embodies the phylosophy that our Lifestyle is at the very core of our health and wellbeing, and our daily choices often make the difference between living with chronic diseases, or experiencing vibrancy, energy, creativity and vitality. I am talking about physical, mental, emotional, environmental, and spiritual wellbeing and vitality, as true health involves all of these dimensions. Without good health we may suffer and deteriorate; with it we can create, achieve and thrive (Haas, 2016) More and more the thesis comes up that the ideal diet for humanity is a natural diet of the highest nutritional, energetic value, and the lowest residue content. A natural diet refers to a diet consisting of food which is eaten in its natural unadultered state; a food grown on a balanced soil which has not been contaminated. This is the ideal case. Fruit and green drinks such as wheatgrass have the highest vibration meaning they have the highest nutritional value and are the easiest to digest, hence metabolizing the least toxic by-products. What we eat, drink, breath or put on our skin becomes our food or our poison. Health is the harmonious integration of three elements–Body, Mind, and Spirit. When all three are balanced and in harmony, we experience total health. (Sharps, 2006) H. Leon Abrams is a specialist in nutritional anthropology and teaches at the University of Georgia. Abrams has consulted the research of numerous paleontologists and found that the preparation of food by fire actually began only with the advent of agriculture about 10,000 years ago. Before, the humans were hunter and gatherers. They ate what they found in the wild. Stone Age skeletons show that people had almost no signs of wear and tear on their teeth and that they enjoyed the best of health. Obviously, they were eating well. As humans and domesticated animals became equally dependent on grain, humans began to develop countless diseases. Our ancestors in the Stone Age had a diet of varied raw food and they drove well with it. They stayed healthy, which did not change in the three to four million years of human development, said Professor Abrams. Nutritional medicine is an emerging and fast-growing field; it is also as ancient as medicine and healing itself, however. It is a speciality and much like other medical specialities and should be considered as such. Every practitioner should understand and follow the basics of nutritional application in health care (Haas, 2006).There is still a great deal to learn about nutrition and how it relates to illness and health, and how it relates to each individual's needs, but this is true of all specialities.