Licensed books on medicine
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This is one of the first scientifically based meal systems. The theory of balanced nutrition, having arisen more than two hundred years ago, prevailed in dietology until recently.
Its essence can be reduced to several points:
A) ideal should be considered a diet in which the intake of nutrients into the body corresponds to their consumption;
B) food consists of several components of different physiological significance: useful, ballast and harmful;
B) food contains irreplaceable substances that can not be formed in the body, but are necessary for its vital activity;
D) human metabolism is determined by the level of concentration of amino acids, monosaccharides (glucose and
D) fatty acids, vitamins and minerals.
On the basis of the theory of balanced nutrition, various food rations were developed for all groups of the population, taking into account their age, sex, physical exertion in production, climatic and other conditions. Many new food technologies were created, and previously unknown amino acids, vitamins and trace elements were discovered. On the shelves of stores appeared a lot of new, mostly purified high-energy food: bread made from fine flour, polished cereals, clarified vegetable oils, refined sugar, juices without pulp, etc.
However, oddly enough, the wide distribution of refined products, exempted from ballast substances, did not at all contribute to the improvement of human health. On the contrary, it was precisely at this time that the so-called diseases of civilization — atherosclerosis, diabetes, osteochondrosis, osteoarthrosis, etc. — became more and more frequent in the most developed countries.
It turns out that the usefulness of food depends not only on the quality of the products themselves (what is not and there was no doubt), but also on the method of their preparation.
For example, if cereals are the staple food for many of us, it is necessary that as much as possible nutrients remain in the path from the elevator to the table. However, unfortunately, at present, most cereals are subjected to such ruthless industrial processing that they completely lose the most valuable components: proteins, vitamins, especially group B, dietary fiber and many minerals.
And so that the resulting flour longer retains its presentation, from the ground grain when sifting, in addition to the outer layers, the germ is also removed. As a result, only gluten and starch remain from the grain.
Almost all cereals are also subjected to industrial processing - grinding, in the process of which their upper layer is removed. Needless to say, after this, cereals become low-value nutritional product, since it is with the shell that the most valuable substances that play a large role in digestion, thanks to which intestinal cleansing occurs, are removed. It is not surprising that the creation of refined products resulted in an increase in the number of diseases of the gastrointestinal tract, liver and biliary tract, as well as the appearance of various metabolic disorders caused at first glance by incomprehensible intoxication of the body.
Nevertheless, it is absolutely impossible for us to refuse refined products, as vegetarians, sections, and macrobiota advise, because there is nothing to replace them, at least for the poor, that is, for the majority of Russian citizens. But you can reduce the harm brought by the refined products due to the simultaneous consumption of a large amount of vegetables, and, if possible, fruits.
It is they who contain such biologically active substances as vitamins, mineral salts, fiber, and pectins in the greatest volume.
However, if vegetables and fruits have undergone harsh heat treatment or, even worse, are turned into canned food, they have little benefit, since they lose their best qualities in the process of denaturation.
Thus, a balanced approach to nutrition and the idea of refined food brought considerable harm to people's health.
But, as you know, science does not stand still, and what seemed clear and unshakable yesterday, today raises doubts, and tomorrow it requires rethinking. It happened with the theory of balanced nutrition. And yet, as many nutritionists believe, the idea of balanced nutrition formed the basis of all modern science-based nutrition theories.
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