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Calories

The value of products continues to be measured in calories. Calorie is the same unit of measure as an inch or yard. A small calorie is the amount of heat needed to raise the temperature of one gram (20 drops) of water by one degree. A large calorie is the amount of heat needed to heat 1 kg (about 2.25 pounds) of water per degree Celsius.

Heat and energy are considered equivalents and transitional states. Thus, an orthodox scientist believes that those foods that produce more heat, say per pound of weight, are the best foods for human consumption. It was found that on average a person needs about 2500 calories per day, and on this basis diets were compiled. They were developed only by simply finding out how much people eat, and this was declared the true, or average, norm. In fact, it was developed by Voith (Germany), based on mass nutrition practices. It was assumed that people eat just what they should eat in terms of volume and types of foods. But this very assumption is now known as absolutely false.

This method of determining nutritional needs, in essence, led to an absurd situation: “Everyone should overeat, because the average person overeats in practice.” He gave rise to a destructive idea that white flour, refined sugar, denatured cereals, lard, etc. Being high in calories is the best food for humans, while fruits and green vegetables are almost nutritionally useless, which has taught us to look at vegetarians, Frutarians and raw food supporters as fanatics and fad people.

The “furnace” diet system created ridiculous statements like: “tomatoes are 94% water, they hardly have nutrients”; “Green salad is a practically useless product, although pleasant in appearance and of value if served with seasoning (for example, with butter);” “eating a teaspoon of olive oil, we get more nutrition than from potatoes, because butter is the product which gives a lot of heat "; “A worker buying a can of beans should know that he will receive more food from them for the same money than from a can of tomatoes" (R. Cabot. Medical Handbook).

A few teaspoons of olive oil per day is enough to give a person the required amount of food (thermal) units. But everyone today knows that a person cannot live on such a diet. Nowadays, the great value of green lettuce is recognized everywhere. Fruits and vegetables, previously considered almost useless by almost everyone except a few with “quirks” (Graham, Troll, Densmore, Page, Tilden), are now increasingly valued for what they really are - these are the best products for humans. Green products are simply necessary.

Calorie requirements for a vacationer weighing 160 pounds are estimated at 2,200 calories. If the same person sleeps for 24 hours, he spends only 1680 cal. Calorie needs for a woman are estimated: for a seamstress - 1800, the waitress - 2800, the laundress - 3200 cal. I doubt very much that a seamstress needs fewer calories than a resting man. It turns out that her needs are only 120 cal more than the needs of a sleeping person.

According to Dr. Harrow, “Calorie is a true indicator of muscle activity. But it, apparently, is not an indicator of brain activity. "Where, then, comes from" mental energy "?

The human body is more than just a firebox, into which we must constantly throw fuel. The fuel value of a food is its least value. Refined sugar is a high-calorie fuel: 1750 calories per pound versus 165 calories in butter, 100 calories in tomatoes and 95 in spinach. And yet, animals planted on a diet of white sugar and water will die soon. The nutritional value of food cannot be measured only in calories, just as the value of liquid is only in pounds or quarts, or in units of steam pressure.

A person can die of exhaustion by eating a high-calorie diet of white bread, white sugar, white rice and refined lard. He will starve to death, consuming even more calories daily than standards require. In fact, he will die faster than if he didn’t take anything at all except water.

When measuring the caloric value of products, only the burned parts of the product are taken into account. And the part that burns out in the body is usually considered by orthodox dietitians to be ash, “slags” (but these are the necessary slags!). And the mineral part of the products is not taken into account at all. With this approach, margarine with 3410 calories (in pound ) is one of the best products, while lemons with 155 calories, oranges with 150 calories are practically useless. Salty pork with 3555 calories (in pounds) is “food for the gods”, and celery and green salad (only 65 calories) and milk powder (165 cal) “take away from a person more energy during assimilation than they themselves produce and oxidation. "And yet, neither margarine nor salted pork stimulate the health and growth of the body. Animals on this diet quickly die. We must bear in mind that the caloric value of food does not indicate an excess of acids or alkalis in it, although most foods of the highest calorie content are acid-forming and therefore quickly destroy the body.

Osborne and Mendel fed animals on a diet consisting of denatured starches and fats, refined sugar and refined proteins, and found that they quickly lost their health on this diet. Adding inorganic salts to this food was completely useless. And when whey was added to it, the deterioration of health stopped. Refined sugar, starches, fats and proteins have a very high energy value, but almost no nutritional value. Serum does not contain milk fat or milk proteins, but it contains iron, phosphorus, calcium, sodium, and other organic salts. Experiments have shown that organic minerals are more important than thermal units. Indeed, it can be easily proved that those products that are most harmful and useless are just those products that are higher in caloric content than others. High-calorie foods highly valued by people, given to animals, lead to the rapid death of the latter. It is enough to add the juices of low-calorie foods to these products, and the animals will live and grow. White bread (1200 calories per pound), refined corncake (1625 calories) will not only not support life, but will cause death in animals living on this food, faster than just hunger. The same goes for margarine, polished rice, salted pork, corn syrup, pasta, cornflakes, corn starch. If vegetable juices are added to refined food, the animals will survive, but will not restore either normal weight, energy, or disease resistance. These vegetable juices do not contain nutritional value. These animals will restore normal energy and health only after they are fed again with unrefined foods - cabbage, spinach, celery, green salad, whole grains, whole milk and the like. The caloric value of these products compared to refined starches, sugar, proteins and others is so low that orthodox scientists used to consider them almost useless.

A pound of apples gives only 190 cal, a pound of watermelon - 50 cal, but each of these products is superior to refined high-calorie foods.

McColum's experiments showed that some products support growth, while others do not. It is assumed that products that provide growth and development contain substances that include vitamins. These substances are found in abundance in spinach, green lettuce, cauliflower, white cabbage, celery and milk. But these same substances are completely absent in the above refined products. Grass and grass seeds, oranges, lemons, grapefruits, tomatoes, almost all fruits and green vegetables - this is what has a very low caloric value, but richly contributing to the growth of elements. Cereals and cakes have many calories, but consuming them in excess not only gives the person an outwardly tired look, but really makes him so. Excess sugar causes laziness.

Since many important food elements are not oxidized in the body, a diet based on the estimated calorie needs of a sick (or healthy) person seems to ignore these elements. Minerals and food vitamins are not occupied in the process of generating heat and energy. Proteins, although they are oxidized and therefore have a certain caloric value, perform in the body primarily the function of not building fuel, but building material.

The caloric value of a protein does not indicate its amino acid content.
Its construction value is not measured by the amount of heat that it produces in the process of combustion in the laboratory. The assimilation and final oxidation of carbohydrates, for example, depend on the presence of other nutritional factors in certain quantities that are associated with carbohydrate metabolism. If they are absent in the diet (as is the case with the current diet), carbohydrate metabolism is impaired. The presence of certain vitamins is important for the proper intake of carbohydrates.

In the process of combustion in the laboratory, a certain amount of fat produces a certain amount of heat. In the body, fat burns in the most effective and best way in the presence of sugar. Under many conditions in the body, fat is weakly oxidized, so that it does not produce the heat indicated in the calorie table. For example, in diabetes, fat metabolism is very distorted.

Measuring the value of food in calories ignores the body's needs for minerals and vitamins, does not take into account the relative value of various proteins, and overlooks the acid-base ratio in the diet. In this case, the law of minimum is completely forgotten.

When revealing the caloric value of food, not only substances promoting growth are completely ignored, but also those elements that, although absolutely useless from a caloric point of view, are absolutely necessary for regulating the specific role of blood, the functioning of red blood balls, for muscle elasticity, and protecting tissues from decay , for chemical reactions, secretions, maintaining normal alkalinity in the blood and for use in order to remove waste cells from the body.

Iron and manganese - oxidizing agents of the blood - have no caloric value. Fluorine, which forms a protective shell in the teeth, and calcium, which makes up a large percentage of normal bone tissue, are completely devoid of heat-generating properties. Sodium, magnesium, sulfur, potassium and other elements involved in the processes of assimilation and excretion cannot be replaced by calories. Calories do not create bones and teeth, do not neutralize acidity, do not retain alkalinity in the blood and lymph. It is those foods that are least able to perform these functions, the most rich in calories.

Professor Sherman says about calories: “The value of food, although of great importance in itself, is not the only and complete criterion of nutritional value, which partially depends on the amount and types of nitrogen, phosphorus, iron and other important elements supplied by food." this can be added that the value of any food is partly determined by its digestibility, the current nutritional needs of the person and his ability to digest and assimilate at the moment. It is obvious that no part of the food that is absorbed will bring benefit, whatever its calorific value and other. Food eaten when there is no demand or when the digestive system is not yet ready to assimilate, may cause only harm.

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A table showing the caloric value of various products indicates only how much heat is generated from their combustion in the laboratory. These tables contain fairly accurate indicators of the fuel value of products, but in no way indicators of nutritional value. But you need to digest them, absorb, assimilate, and then use them to produce metabolic processes. If you cannot digest and absorb them, you certainly cannot assimilate and metabolize them. You cannot produce heat by oxidizing the food falling into the stool.

The heat and energy needs of different people are so different depending on gender, age, occupation, growth, temperament, as well as climate, etc., that the nutritional value measured in calories is of no practical use. Moreover, most of the heat produced in the body is used to maintain normal temperature, and not to produce energy. If health is undermined and nutritional functions are compromised, relying on high-calorie foods is not only useless, but also absolutely harmful. This is easily proved by comparing the results of such treatment with the results obtained from fasting or treatment with a low-calorie diet rich in organic mineral elements.

The burning of food in the body is a living physiological process, and it does not occur in a dead body. The burning of food in the body to obtain calories depends on the state of the tissues where this combustion takes place - a fact that is completely ignored when the patient is fed. If the functions of the body are impaired, this process is also disrupted, and food that has a high caloric value cannot be properly consumed. The digestive and assimilation ability of a person is ignored by the “furnace” diet: “If there is little energy, throw fuel with shovels.”

To declare that a person needs a certain number of calories per day, and to feed them to him, completely ignoring the state of the individual, is the peak of stupidity. According to the law of nature, need goes ahead of satisfaction and satisfies itself. Calorie advocates impose satisfaction when there is no need or when the ability to properly consume the supplied food is insufficient. Along with this, nutritional assessment measures completely ignore the most important food elements, and, in addition, not all food elements burned in principle actually burn out in the body.

Proteins used to build new tissues are not used to generate heat and energy, even if we assume that a person receives energy from food.

You need to understand that a nutrition system based on the caloric or fuel value of products inevitably leads to health problems. But this is just constantly happening to patients who are stuffed with high-calorie foods, devoid of other, more important elements. Patients are forced to eat beyond their digestive capacity, trying to feed them a standard amount of calories.

The standard treatment for a “standard” patient is a farce, for there cannot be a standard patient at all.

Hospital diets, being based on caloric calculation, are completely inadequate, not to mention poor preparation. Both sick leave and other prescribed diets are still based on the expected calorie needs of patients. An inactive person "needs" 2,000 calories per day, an average person needs 3,000-4,000 calories, an active 6,000 calories. This standard is not only based on erroneous experiments, but it does not take into account differences in the individual ability to use eaten food of this volume.

Prescribing a sucking-out diet does not take into account individual needs and opportunities. It is as ridiculous as telling anyone 20 years old to run a hundred yards in ten seconds. It’s necessary in the diet to move from the concept of “test tubes” to the science of nutrition human beings.

Man is not a chemical apparatus that can be manipulated as you like, as is done with animals in laboratories. Theoretically, he may need a certain amount of protein, calories or vitamins, but in reality he will not be able to digest and absorb them. Meals should be individual, and not taken from the ceiling. Nutrition according to a pre-prepared formula is a hoax.

Recall the lesson of the German liner Kronprinz Wilhelm, whose team ate a variety of high-calorie foods: for breakfast - oatmeal with condensed milk, fried potatoes, white bread, margarine, coffee, white sugar and pies; for lunch - soup with beef, lentil soup, pea soup, potato soup, pot stew, fried meat, roast beef, salted fish, canned vegetables, potatoes, white bread, pies, soda crackers, white sugar, margarine, coffee, condensed milk; for dinner - fried meat, cold roast beef, stew, white bread, potatoes spruce, white sugar, cakes, margarine, coffee and condensed milk.

Almost every dish had a high calorie content, but in each of them there were no organic mineral substances and nutritional factors contributing to the development.

After 255 days at sea on such a diet, the ship moored in Norfolk, having on board a large number of deceased sailors. 110 people were on the verge of death, others were close to this. But their diseases, reminiscent of beriberi, or pellagra, disappeared after the survivors switched to a diet in which there was almost “no nutritional value”, but which was rich in organic salts and vitamins.
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Calories

  1. Calories to Calories
    Why is it still not possible to lose weight to everyone? We have already emphasized that the reason for this lies in erroneous or inaccurate ideas about metabolism, about the mechanisms of accumulation and consumption of fat reserves. Mistakes give rise to doubts, and doubts force us to stop in indecision. And one of such very common misconceptions is to think that the more satisfying a product, the more
  2. Calories: how much?
    Once I watched a science film about healthy eating, production seems to be the BBC. The journalist asked passers-by the same question: “What is calorie?” And no one could answer. Everyone said: this is something that is in the products. There are a lot of them in chocolate, but no one knew exactly what it really was. I admit, I also found out a scientific definition only when I began to seriously become interested
  3. Talk about calories.
    Most losing weight today carefully calculate the calorie content of the food eaten, but they do it in vain, because the calorie content of the food consumed by and large does not affect anything. Surprised? It is not a matter of the quantity of the food itself, but of its qualitative composition, in the proportions of proteins, fats and carbohydrates. Mostly carbohydrates. It is they, getting into the body, that are converted into glucose, which, on one
  4. Low calorie meals (1800-2000 calories)
    A diet with reduced calorie content (1800-2000 calories) is recommended for patients with diabetes mellitus, with overweight exceeding normal by 29-49%. The daily calorie content in this case is also limited, but without violating the ratio of the main food ingredients - proteins, fats and carbohydrates. PRODUCT SET FOR DAY Black bread 150 g. Potato 70 g. Vegetables (except potatoes) 550 g. Groats
  5. Low calorie meals (900-1000 calories)
    Nutrition with reduced calorie content is recommended for patients with diabetes mellitus, having an increased body weight exceeding normal by 60-100% (obesity III-IV degree). The main thing in this diet is a decrease in daily calories to 900-1000 calories due to a substantial decrease in the amount of fat in the diet and an increase in protein. It is recommended to include more vegetables in the menu, especially cabbage,
  6. High-calorie diet (3500-3600 calories)
    A high-calorie diet is recommended for exhausted, weakened patients. PRODUCT SET FOR DAY Black bread 500 g. Potato 450 g. Vegetables (except potatoes). Buckwheat, oat, pearl barley 70 g. Beef II category 220 g or Chickens II category 220 g. Cooked sausage low-fat varieties 60 g. Eggs 1 piece. Fat-free cottage cheese 200 g. Russian cheese 50 g. Milk 400 g.
  7. Extra Calories, Extra Nutrients
    The basic idea is that a nursing mother should eat additional foods containing approximately 500 nutritious calories per day to provide the energy needed to produce milk for her baby. In fact, more than 500 calories are needed for daily milk production, but part of the energy is taken from the stores of fat acquired during pregnancy. Weight of breast-feeding mothers stably
  8. Nutrition for patients with diabetes in mild overweight. Calorie reduced to 1800-2000 calories
    PRODUCT SET FOR DAY White bread 150 g. Potato 250 g. Vegetables (except potatoes) 50 g. Semolina 50 g. Rice or buckwheat groats 50 g. Meat or fish 120 g. Egg 2 pieces. Milk 0.5 l. Kefir 200 g. Butter 20 g. Apples 200 g. Flour 5 g. Xylitol 30 g. Tea 1 g. Sour cream 15 g. SAMPLE MENU WEEKLY MONDAY Breakfast: scrambled eggs, tea with xylitol. Lunch:
  9. Nutrition for patients with diabetes mellitus in a light form with a normal weight, receiving hypoglycemic agents - 2500 calories
    PRODUCT SET FOR DAY White bread 300 g. Vegetables (except potatoes) 150 g. Potatoes 500 g. Semolina 50 g. Rice or buckwheat groats. Meat or fish 120 g. Egg 3 pieces. Milk 500 g. Kefir or yogurt 200 g. Butter 20 g. Apples 400 g. Xylitol 30 g. SAMPLE MENU WEEKLY MONDAY Breakfast: scrambled eggs, tea with xylitol. Second breakfast: rice porridge. Lunch: soup
  10. Count calories or not?
    I started this section with a story about calories. Им и закончу. Диеты отлично помогают справиться с проблемами лишнего веса, но не подходят тем, кому сложно жить по инструкции. Слишком свободолюбивым людям лучше выработать свой способ похудеть. Придерживаясь всех изложенных мною выше принципов, можно снизить количество потребляемой пищи. Но чтобы знать наверняка, что вы не сбились с пути к
  11. Nutrition for patients with mild diabetes mellitus with liver and gall bladder diseases with normal body weight receiving sugar-lowering drugs (diet for 2500 calories)
    PRODUCT SET FOR DAY Black bread 300 g. Potatoes 100 g. Vegetables 800 g. Buckwheat, oat or pearl barley 50 g. Meat (category II beef or chicken) 160 g. Meat broth 300 g. Egg white 2 pieces. Fat-free cottage cheese 200 g. Milk 600 g. Kefir or yogurt 200 g. Butter 25 g. Vegetable oil 25 g. Diet sausage 50 g. Sugar 20 g. EXAMPLES MENU DAY
  12. Rational parenteral nutrition programs
    To conduct a full PP, it is necessary that gross violations of the content of water, electrolytes, and buffer systems be corrected. Elementary prerequisites for threatening the patient’s life (for example, heart failure, shock) should be eliminated. Only after the elimination of severe violations do they begin to PP. It is necessary to strictly follow the instructions attached to each drug. It is important to know the composition
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