Licensed books on medicine
<< Ahead || Next >> |
Commentary on the concept of the main food factor
Fans of this theory believe that the body should 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 essential 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 teachings and diet of D. Jarvis, who considers it possible to provide his followers with 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 in the diet should not be missing essential components, because a long imbalance of nutrients creates the prerequisites for the occurrence 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 dietetics recommends using honey 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 Prize winner 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 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 redness. 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 entire complex of nutrients.
| << Ahead || Next >> |
| = Go to tutorial content = |
Commentary on the concept of the main food factor
- Comment on the concept of nutritional value indices
The essence of this concept is that various food products are attributed to certain quantitative values characterizing the chemical components of the product. Due to this, the value of food or the entire diet can be expressed by the index obtained by adding these quantities. In this case, the qualitatively different components of the diet are considered interchangeable, which is what creates
- Commentary on the concept of imaginary drugs
This theory is something close to the idea of the main food factor and is that individual products are endowed with exceptional healing properties. Based on its incredible value, this product or substance is unjustifiably exalted, advertised and recommended for all people and from all diseases. Periodically, some imaginary drugs are overthrown, others replace them. Man by force
- Commentary on the concept of ancestral nutrition
The adherents of this theory believe that initially man is adapted only to this type of food, which is inherited from distant ancestors. This concept of nutrition is adhered to, in particular, by supporters of raw food and dry foods. Although each of these areas is based on similar ideas, their representatives are antagonistic to each other. Raw foodists do not recognize those who are fascinated with dry milk, and
- Commentary on the concept of absolutization optimality
Proponents of this theory are trying to create a diet through some universal formula of the ideal ratio of food. This diet should be the best approach at once for all aspects of the life of the human body. Knowing the formula of an ideal diet, you can restrict yourself to a set of only these products. What a savings and rationality! There is no need to grow many plants and
- PERSPECTIVE ACMEOLOGICAL CONCEPTS: A SITUATIVE-PERSONAL-ACTIVE-CONCEPT AND THE CONCEPT OF CUMMULATIVE-FACTOR REASONS
The construction of acmeological systems of testing, the study of personality is based on a number of theoretical concepts and concepts. The most important of these is the concept of cumulative-factorial causes and the situational-personal-activity concept. The connection between them is very close. The concept of cumulative-factorial reasons comes from the fact that determinism in psychology is based on cumulation
- Concepts of convergence and contradiction between two factors of age development
In the experiments of E. Tordayk (the study of acquired forms of behavior), in the studies of IP Pavlov (the study of the physiological mechanisms of learning) the possibility of the emergence on an instinctive basis of new forms of behavior was emphasized. It was shown that under the influence of the environment, hereditary forms of behavior are overgrown with acquired skills and abilities. As a result of these studies, confidence in
- The concept of risk factors for cardiovascular diseases. Target lipid levels.
A fundamentally new approach to the correction of dyslipidemia as one of the main risk factors for CHD is to assess not only the severity and type of dyslipidemia, but also the total (total, total, absolute, global) risk of CHD. The magnitude of the total risk of coronary artery disease is determined by the presence and degree of severity of all the risk factors present in a particular person, which is due to
- Food poisoning of the person and their classification. Food toxicoinfection and their prevention
1 According to the international classification of diseases, food poisoning is divided into a separate group of diseases. These include mainly acute diseases caused by the consumption of food, massively contaminated with microbes or containing toxic substances. According to the classification of food poisoning, adopted in 1981 and built according to the etiopathogenetic principle, food poisoning by
- Hygienic principles of regulation of ChHV in the daily diet, food
In food hygiene, the basic regulations are the permissible daily dose (DSD) of the normalized ChHV. ChDV DSD is the maximum dose (in milligrams per 1 kg of body weight), the daily oral intake of which is harmless throughout a person’s life, i.e. does not adversely affect the livelihoods, health of present and future generations. Multiplying the DSD by the human body mass (60
- Test. The physiological and hygienic value of food. Energy Diet Assessment, 2009
Introduction. The physiological role and hygienic value of proteins. The physiological role and hygienic value of fats. The physiological role and hygienic value of carbohydrates. The physiological and hygienic assessment of the main microelements. Vitamins. Energy assessment of dietary food. Conclusion. List
1 The word "nature" in this edition translated Arabic mizaj - "mixing". This refers to the theory of the four primary elements that make up dense and liquid organic bodies and their individual parts, which was later justified by Hippocrates, later developed in more detail by the peripatetics. According to Galen, on which Ibn Sina is based, these elements and their inherent qualities are nowhere
Introduction to child psychology For many years, D. B. Elkonin gave lectures on child psychology at the Faculty of Psychology, Moscow State University. A part of the lectures recorded in 1976 by G. A. Vardanyan, in a shortened and edited form, was first presented in this edition and is called “An Introduction to Child Psychology” (therefore, the lecture style of the publication is natural). D. B. Elkonin was not