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Energy basis of separate power
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 the Swiss Max Bircher-Benner, according to which the biological value of products is determined not by their caloric value, but primarily by the 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 locality in which their consumer lives, and correspond to the time of year. In order to preserve health, a person must 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 none of them individually is adapted to the needs of the person.
The only universal product, and even with some reservation, can be considered human milk, which is good only for babies, but unacceptable for an adult.
Herbal products are not only the main sources of nutritional value, but also the energy of sunlight, which they accumulate in themselves. Solar energy is absorbed by plants in the process of photosynthesis and is partially used to ensure their own vital activity, and partially accumulates in vegetable proteins, fats and carbohydrates. People are not able to directly absorb solar energy, and therefore they have to assimilate it from plant foods. In the human body, it turns into other forms of energy necessary for the implementation of physiological processes, while the "sun shines in our tissues".
Plant foods should be consumed raw, because as a result of ruthless industrial and cooking, some elements are extracted and others are discarded. Products purified in this way are already deprived of all that is necessary for the human body in the process of metabolism.
In contrast to raw, "boiled greens, which in itself significantly enrich the food of a person, it still cannot 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 important substances for the construction of the body disappear. Usually they are drained together with the water in which the plants were boiled.
That is why it is recommended to boil the plants for a couple or on the water in which they are boiled, prepare soups. However, boiled greens become a full-fledged component of the diet only on condition that it combines raw plants and bread.
From here, a completely natural conclusion suggests the advisability of eating raw plant foods.
From the point of view of energy, animal products are considered the least valuable, whose chemical energy has undergone a great weakening due to the 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 complemented in the body (fed by meat), still 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 excretion products increases dramatically, and therefore the work of the kidneys becomes intense. The abundant formation of mineral acids makes meat sour food and reduces the alkalinity of the liquid medium of the human body. It is absolutely clear that toxic decomposition products of meat extend their effect to other organs of metabolism (liver, intestine, pancreatic gland), eventually causing general autointoxication.
Cheese is also considered to be a very controversial product in a separate diet. As a food product rich in nitrogen, it, like meat, overwhelms the human body with the breakdown of protein substances. True, cheese favorably differs from meat in 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 to vegetable dishes.
Boiled eggs and egg dishes have all the disadvantages of food rich in protein, but still they are preferable to meat and cheese, since they are less toxic to the human body.
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Energy basis of separate power
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