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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 passionate about dry eating, and vice versa.
The diet of raw foodists includes raw cereals in a young and germinated form, soaked cereals; vegetables (except onion, garlic and bitter pepper), which are used separately; nuts, seeds of all kinds, apricot kernels, fruits and berries. Fans of boiled and fried foods, they are called "dish eaters." Even meat and fish followers of the concept of food of their ancestors are eaten raw.
Raw foodists believe that biologically active substances in food are destroyed as a result of cooking and, in this form, they are less easily absorbed by the body, while raw foods provide active intestinal motility, provide good body saturation with a small caloric content of food, prevent the acidification of the body. Raw vegetables and fruits are better in taste. Raw meat and fish contribute to the rapid healing of ulcers and wounds, prevent the development of tuberculosis. According to raw foodists, it was raw food that our ancestors ate.
From the standpoint of modern medicine, the experience of eating food-eaters can be taken only for a short time, and then only as a therapeutic food for constipation, hypertension, obesity, liver and kidney diseases, gout and diabetes.
Another kind of ancestral nutrition concept is dry food. This principle is completely contrary to all the laws of rational nutrition and common sense. In the Middle Ages, this was a special punishment for the guilty people: "It is dry and hard." They were fed exclusively on bread, and it was not easy to pass this test.
Supporters of dryness believe that food in a dry form is a concentrated food, and the body itself forms water in the process of oxidation of proteins, fats and carbohydrates, so there is nothing to load the body with additional fluid. In the chapter "Macrobiotics" we have already considered the dangers of limiting fluid intake, but still it should be recalled that when a person is deprived of fluid, life-threatening dehydration of the body occurs in two or three days. Fortunately, at present the number of supporters of malnutrition is small. (The rest are probably extinct.)
The concept of nutrition of the ancestors should be evaluated with regard to the opinion of anthropologists that the prehistoric man was omnivorous and ate mixed food. He was not solely a meat-eater or vegetarian.
The subconscious choice of food that exists in humans is related to the fact that people, among other things, differ from each other and in their biochemical individuality. Moreover, such an individuality as our ancestors had, so it is in modern man.
One wants more meat, the other wants milk, and the third does not like either one or the other; give him only vegetables and fruits. People could not and cannot eat alike.
Ideas like the concept of ancestral nutrition in our time are perverse theories of nutrition. The gastrointestinal tract and the whole body since the days of prehistoric man have adapted to mixed foods: meat and vegetable, raw and cooked. Therefore, to eat "as our ancestors" is permissible only for medicinal purposes with strictly defined diseases and for very short periods.
Modern dietetics not only does not prohibit, but also strongly recommends the inclusion in the diet of raw and fresh organic vegetables, fruits, berries, greens, because in the process of cooking they lose a lot of useful and valuable properties. However, there are downright paradoxical data. After much research, Dutch scientists found that in most cases, raw vegetables are less beneficial to the human body than boiled ones. This is explained by the fact that beta-carotene contained in raw vegetables is more difficult for our body to digest due to the increased hardness of dietary fiber, whereas it is much easier to digest from the cellulose partially destroyed by heat treatment. But in any case, if there is no confidence in the ecological purity of these products, then using them without proper heat treatment can significantly increase the intake of harmful substances into the body, in particular nitrates. Meat, fish and eggs should be eaten only after appropriate cooking. Eating them raw is simply dangerous. Suffice it to say that at the present time fish in almost all freshwater bodies of water is infected with helminths - worms. And in particular, the following example is typical: in any recommendations for caring for cats, it is necessary to boil fish that are fed to animals in order to avoid infection with worms. Perhaps, and we all should take care of our health no less than about the health of our younger brothers?
In addition, the heat treatment of food not only improves the digestibility and safety of food, but also improves their taste. An example would be raw and boiled eggs. Boiled protein is easier to digest, and it also excludes the possibility of a person becoming infected with salymonellosis, an extremely dangerous and intractable intestinal infection.
But those who still have an overwhelming desire to turn to any kind of “ancestral nutrition” should take into account not only the above arguments, but also think about whether it’s necessary to deprive ourselves of our not so long and not very happy the life of another little joy, the pleasure of a varied and tasty food?
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Commentary on the concept of ancestral nutrition
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