Home » Long-term vegetarian constitution is easy to decline?Experiments show that eating matters to food | Whole Foods | Fortified Nutrition | Vegetarian

Long-term vegetarian constitution is easy to decline?Experiments show that eating matters to food | Whole Foods | Fortified Nutrition | Vegetarian

by archyde

Author: Weston. A.Price / Translator: Zhang Jiarui

How much each person eats is controlled by hunger, but our modern population apparently thinks that hunger is only related to the need for heat and energy. Several ethnic groups in different regions, their revised diets are all based on their own lifestyle, heat and energy as the basis of the body’s needs.

The following data are calculated from the staple foods consumed by each ethnic group, and the detailed data will be published in a more professional report.

There are two simple ways of comparative analysis, one is based on physical needs, and the other is to comparenatural foodand the mineral and vitamin content of alternative foods. If we base our calculations on half of the body’s essential minerals (even if the actual requirement is much greater than that), then the actual requirement will be much more than the average individual requirement.

Few people who have not been exposed to metabolic laboratory data will know that for many people who need these chemicals, there are not many minerals in the food that can stay in the body.

If we are to provide an adequate and safe amount of supplemental nutrition for children during periods of rapid growth, pregnancy, lactation, and illness, we must double the amount required by the average adult.

That is, to survive all the important physiological periods, the appropriate amount of nutrients should be about four times the minimum required for the average adult.

Interestingly, the diets of primitive peoples, which are highly immune to dental caries and other degenerative diseases, contain more than four times the minimum required nutrients; food, but cannot provide even the minimum nutrient requirements.

Figure 3 Effects of different wheat products on rats. Left: whole wheat; middle: white flour; right: bran mixed with couscous. This chart records the actual content of each type of mineral in milligram percentages. Only the rats that ate whole grains developed normally and did not have tooth decay; those that ate white flour had tooth decay, were underweight, had skin infections and were irritable, and could not reproduce; the third group was too small. The rats ate the same amount of food. (© Price-Potenger Nutrition Foundation, www.ppnf.org) (Persimmon Culture)

There are three rats in the picture, and they all eat the same thing except for the type of bread. The first rat (left) ate a freshly ground whole-wheat flour product, the middle one ate a white flour product, and the third (right) a mixture of wheat bran and couscous.

Each ash content, calcium content (in the form of oxides), phosphorus content (in the form of pentoxides), and iron and copper content are listed below the rat, as a bar graph, from clinical It can be seen that there are significant differences in the physical development of these rats.

Each cage contains several rats of the same age, and they start feeding when they are about twenty-three days old and weaned. The rat on the left eats whole grains and is fully developed, and the rats in this cage reproduce normally at three months of age.

The rats in the first cage are gentle enough to be picked up by the ears or tail without fear of being bitten. The rat in the middle cage eats white flour and is obviously too small. Their hair falls out in large pieces and their temperament is irritable. Whenever we look closer, they show a vicious appearance that they are about to jump out: these rats have Tooth decay, no reproductive capacity.

The rats in the next cage on a combination of wheat bran and couscous (right in the picture) had no cavities, but were smaller and less energetic.

The flour and couscous consumed by the rats in the second and third cages were purchased from a flour mill and were not freshly ground. The first set of grains were freshly ground from whole grains from an artisanal mill. Interestingly, although the last group’s diet was heavily enriched with ash, calcium, phosphorus, iron and copper, the rats in that group did not mature as normally as in the first group.

Perhaps most of it was due to the fact that the ingredients were not freshly milled. After the germ of the grain was oxidized, the rats were unable to obtain the normal vitamin content from it. Furthermore, the rats in this group did not reproduce, most likely due to a lack of vitamins B and E due to germ or germ germ oil oxidation.

The general belief that people can get enough vitamin D activator from grown food or sunlight is a misconception. That’s because vitamin D2, or something like that, is produced by exposing ergosterol to UV light, providing all the nutrients in the vitamin D group. I have emphasized that vitamin D has been clearly analyzed to have at least eight major components, and twelve partially isolated components.

A recently published report by Coffin points to a lack of vitamin D in our daily food:

  1. Make a list of common representative foods and carefully check the vitamin D content of each item using accepted techniques.
  2. Egg yolks, cream, butterfat, liver and fish are found in very small amounts, and vitamin D in general foods is not worth mentioning.
  3. Vegetables do not contain vitamin D.

It should be noted that humans cannot synthesize sufficient amounts of vitamin D quickly, and must be provided by animal foods, and I have not yet found any primitive peoples who can survive entirely on plant foods and develop and maintain a strong physique.

I have found many parts of the world to be examples of piety in modern moral systems that adhere strictly to vegetarianism, and in every case I have come across groups that have long lived under this doctrine have had dental caries as a manifestation There are signs of physical deterioration, and the degree of dental arch deformity in the new generation is much higher than that of the primitive peoples that were not affected by this.

Modern food degenerates the body rapidly

About using protective foodfortified nutrition, many instances may be used to express the special wisdom of primitive peoples. It is difficult for us to understand why most primitive peoples are reluctant to reveal the secrets of their own nation. For them, it is almost equivalent to modern military secrets.

The Yukon Indians have known the cure for scurvy for a long time, and their accumulated experience has given them a knowledge of the treatment of the disease. Vancouver’s WN Kemp has an interesting description:

“The earliest record of a successful cure for scurvy occurred in Canada in 1535, when Jacques Cartier, on the advice of a friendly Indian friend, took the green and juicy ‘buds’ of spruce into Coming to make soup to treat debilitating patients with scurvy, the results have been quite effective. These good results are clearly under-appreciated in Europe, where scurvy continues to be endemic.”

Since then, it is unknown how many sailors and white residents on land have died of the disease. Not long before we arrived in northern Canada, a white prospector died of scurvy with a box of white canned food beside him. Any Indian man or woman, boy or girl, can tell him how to save his own life with animal guts or tree buds.

Today, modern science knows that one of the richest sources of vitamin A in the entire animal is the tissue behind the eye—including the retina of the eyeball.

In chapter 18 I cite Wald’s research on vitamin A rich tissues, where he said that extracts from eyeball tissues (retina, retinal pigment epithelium, and choroid) showed typical vitamin A absorption bands. , can effectively treat rats with vitamin A deficiency. He also pointed out that many species of mammals, the vitamin A concentration is constant.

I was surprised to find that primitive peoples around the world knew that eyeballs were an invaluable source of nutrition in their diets. Even the islanders of the Fiji Islands who were cannibals and the king of the Fiji Islands have carefully told me how to use eyeballs as a side dish. The chief, his father, and his grandfather all had the privilege of keeping the captive’s eyes. While living with the aboriginals of Australia’s Northern Islands, I learned how to enjoy a delicious fish head soup made from tissue selected from special parts: the fish is cleaned and then the head is cut open, leaving the eyes in it.

An entire page of this book could be devoted to the nutritional wisdom of various primitive peoples, and it is a pity that the whites who came into contact with them in the early days did not value their wisdom, and much of it was lost. ⊙

This article is excerpted from:The most shocking truth about diet in history: eat the right food, your body will be good!Best evidence from 20 years of research across 5 continents“, provided by Persimmon Culture.

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Responsible editor: Zeng Zhen

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