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Commentary on the concept of ancestral nutrition
Adherents of this theory believe that initially a person 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 food. 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 onions, 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, give good body saturation with low calorie food, and prevent 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 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 assessed taking into account 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 humans.
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 can not eat the same way.
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 in case of strictly defined diseases and for a very short time.
Modern dietetics not only does not prohibit, but also strongly recommends that organic vegetables, fruits, berries, and greens be included in the raw and fresh diet in the diet, since many of the useful and valuable properties are lost during the culinary process. 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 partially destroyed by thermal processing fiber. 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 present, 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 eliminates 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 to think - is it necessary to deprive ourselves in 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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