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Commentary on the concept of the main food factor
Fans of this theory believe that the body must be fully provided with some one or more nutritional factors, and all other components of food are either secondary or simply not needed.
Naturally, with this approach, not only secondary substrates disappear from the diet, but also some indispensable nutrients. The fact that the concept of the main food factor is contrived and unconvincing is evidenced by the fact that diets based on this method may be mutually exclusive. Some prohibit the use of eggs, others - apples, others - milk, fourth - nightingale navels, etc., etc.
The most well-known and widespread in the framework of the concept of the main food factor is the teaching and diet of D. Jarvis, who considers it possible to ensure his followers a happy longevity by using certain products while excluding others from the diet.
In his opinion, for proper metabolism and normal functioning of the body cells, it is necessary to observe the balance of sodium and potassium ions and the optimum acidity of the environment in the tissues. To achieve this, sodium and potassium must be supplied to the internal environment of a person in the right ratio, therefore, in the daily diet, one should consume acidic equivalents and avoid foods rich in alkaline equivalents.
These ideas are set forth in Jarvis' book Honey and Other Natural Products, which has been reprinted several times. In his opinion, the main food factor is honey, and apple cider vinegar is a universal remedy.
The exceptional usefulness of apple cider vinegar, according to Jarvis, is the high concentration of potassium ions in it. Potassium, as it is known, is the most important mineral element in the activity of the body's cells, and modern man often does not receive the necessary amount of it from food.
Diet, according to Jarvis, as opposed to macrobiotics, should be designed to provide the body with acidic equivalents, the main source of which is the same notorious apple cider vinegar. It comes to curiosities. Jarvis is so obsessed with his idea that he does not recommend using even soap to reduce the alkalization of the body. As we remember, macrobiotics proved the opposite.
Obviously, the truth, as always, is somewhere in the middle. Acid-alkaline balance of the body must be maintained at an optimal level, and the diet should not be missing essential components, since long-term imbalance of nutrients creates the prerequisites for the emergence of many diseases.
As for the main nutritional factors “according to Jarvis,” elementary quantitative chemical analysis shows that the content of potassium in dried apricots, apricots, raisins, cherries, peaches, pears, potatoes, turnips, and even cabbage is higher than in apple vinegar. But modern dietology recommends honey to be consumed as often as possible, even daily, replacing sugar with this wonderful product. But honey is good in combination with other products, without them it quickly becomes boring, and someone may have its intolerance.
Another variant of the main food factor was proposed by the Nobel laureate of the American scientist L. Pauling. In his opinion, one should consume up to 20.0 g of ascorbic acid (vitamin C) daily, although the scientifically based daily need of the body for this vitamin is more than 200 times less and amounts to 70-100 mg. High doses of ascorbic acid lead to increased synthesis of a number of biologically active compounds, for example, glucocorticosteroid hormones, due to which the protective functions are increased. Due to this, ascorbic acid is the best way to prevent colds and malignant tumors.
However, as it turned out, everything is not so simple, because long-term use of ultra-high doses of ascorbic acid has its unpleasant side effects. Some followers of the idea of taking shock doses of vitamin C developed or worsened urolithiasis, others developed gastrointestinal disorders, while others increased the concentration of cholesterol in the blood and, therefore, sharply increased the risk of atherosclerosis. It should be remembered that vitamin C is primarily an acid, and, like any acid, it irritates the mucous membrane of the stomach, causing inflammation and hyperemia. This is undesirable in gastritis with increased acidity of the gastric juice and is completely unacceptable in case of gastric ulcer or duodenal ulcer, not to mention ulcerative colitis.
The use of ultra-high doses of ascorbic acid as the main nutritional factor did not withstand clinical testing: However, today doctors, if necessary, prescribe vitamin C in high doses. But only taking into account the individual characteristics of a particular patient and in the presence of evidence.
From the standpoint of life experience and common sense, it can be argued that the concept of the main food factor is wrong, because the human body must receive in a balanced manner the whole complex of nutrients.
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Commentary on the concept of the main food factor
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