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Energy Basis of Separate Nutrition
One of the most important arguments in favor of separate nutrition is the concept of "living" energy, developed in the second half of the 19th century by Swiss Max Bircher - Benner, according to which the biological value of products is determined not by their calorie content, but primarily by their ability to increase the charge of vitality in the body. In this case, preference should be given to plant products, provided that these products are environmentally friendly. In addition, it is desirable that they be produced in the same area in which their consumer lives, and correspond to the time of year. To maintain health, a person should eat only natural and natural products, since in this case the whole arsenal of necessary elements is included in the metabolism. Of course, these should be products of different types, since not one of them individually is adapted to human needs.
The only universal product, and even then with some caveat, can be considered breast milk, which is good only for infants, but for an adult is unacceptable.
Plant products are not only the main sources of nutritional value, but also the energy of sunlight that they accumulate in themselves. Solar energy is absorbed by plants in the process of photosynthesis and is partially used to ensure their own vital functions, and is partially accumulated in plant proteins, fats and carbohydrates. People are not able to directly absorb solar energy, and therefore they have to absorb it from plant foods. In the human body, it turns into other types of energy necessary for the implementation of physiological processes, while at the same time "the sun shines in our tissues."
Plant products should be consumed raw, because as a result of ruthless industrial and culinary processing, some elements are extracted from them and others are discarded. Foods purified in this way are already devoid of all that is necessary for the human body in the process of metabolism.
Unlike raw, "boiled greens, in itself significantly enriching human food, still can not be compared in its merits with raw vegetable food and bread." This is because organically interconnected mineral salts of plants, when boiled in salt water, are released from their compounds and partially dissolve.
Thus, these substances important for building the body disappear. Usually they are poured together with the water in which the plants were cooked.
That is why it is recommended to boil the plants for a couple or in the water in which they were cooked, to prepare soups. However, boiled greens becomes a full-fledged component of the diet only if raw plants and bread are combined with it.
Hence, the conclusion about the appropriateness of eating raw plant foods naturally suggests itself.
The least valuable from the point of view of energy are animal products, the chemical energy of which has undergone great weakening due to necrobiotic processes caused by their preparation. These are muscle meat, liver, kidneys, brains, game, poultry, fish, smoked and salted meat products and animal fats.
These products of animal metabolism, necrobiosis and decay are supplemented in the body (fed by meat) with decay products from the digestion and combustion of proteins. Nitrogenous nutrient material primarily supplies urine-forming substances, namely: urea, uric acid, sulfuric acid, phosphoric acid, etc., the excretion of which lies on the kidneys. With abundant meat food, the amount of these excretory products increases sharply, and therefore the work of the kidneys becomes intense. The abundant formation of mineral acids makes meat an acidic food and reduces the alkalinity of the liquid media of the human body. It is clear that the toxic products of the decomposition of meat extend to other metabolic organs (liver, intestines, pancreatic gland), eventually causing general auto-toxicity.
Cheese is also considered a very controversial product in separate nutrition. As a food product rich in nitrogen, it, like meat, overfills the human body with the breakdown products of protein substances. True, cheese compares favorably with meat with a very low content of purine bases, which, however, leads to a weakening of its internal chemical energy. Therefore, the value of cheese as a food product is negligible. Although, probably, it should be noted that the cheese contains flavoring substances that make it in moderate doses suitable for seasoning with vegetable dishes.
Boiled eggs and egg dishes have all the disadvantages of protein-rich foods, but they are still preferable to meat and cheese, as they are less toxic to the human body.
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Energy Basis of Separate Nutrition
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