HEALTH FUNDAMENTALS

Adequate Nutrition

The information on this topic included in this section is of a general nature and is not addressed to a specific person for solving a specific problem. It is intended to provide a starting point for further learning about this topic.

Before delving into this topic, it's important to remember and adhere to some important prerequisites. What works for one person may not work or even be dangerous for another, including diets that nature has intended for a person in their initial stages. Each of us has a different level of body pollution and character, reserves of minerals and vitamins. The enzymatic resources of the body, eating and drinking habits differ. There are many factors that should not be ignored.

Treatment through nutrition, based on the laws of nature, is a sphere dealt with by eco-medicine. Official medicine focuses more on removing symptoms rather than the causes of diseases, therefore, the ideal option would be to turn to a certified naturopathic doctor, if one can be found in Latvia.

Adequate nutrition enhances a person's intellectual capabilities

Throughout world history, the greatest minds of humanity, such as Pythagoras, Hippocrates, Leonardo da Vinci, Albert Einstein, Socrates, have had in common their preference for adequate nutrition, the kind nature has intended for a human.

Were people in the past stupider when they mainly consumed adequate nutrition? They went into the forest with an ax, a seed bag, and survived. They even built churches without a single nail or cement, just from wood, even placing wood in the foundations, and the buildings lasted a long time. They simply knew and adhered to the laws of nature, living in harmony with nature.

Even now, there are regions in the world where animal-derived products are not consumed, and their populations do not die out.

Proper nutrition is individual for everyone

The duration of a person's transition to the diet intended by nature depends on what it was previously. For a person who traditionally consumes animal-derived nutrition, the body adapts to receiving many substances in a ready-made form. Plant-based products contain only their raw materials. Therefore, a transition period is needed until the body learns to process them. A rapid transition is often not possible for the enzymatic system. If 50 years ago this was easily achievable, now it is much more difficult. Similarly with vaccines – the same doses can prove to be dangerous today because the immune and detox systems are much more overloaded.

Switching to adequate nutrition leads to rapid weight loss because proteins are used to eliminate toxins. To compensate for this deficit, for example, sprouted hemp seeds, naked oats fit well. However, one should not get carried away with eating nuts, because the proteins in them, formed from long chains of amino acids, although not as difficult to digest as in meat, still need to be considered. The most suitable are cedar nuts, best frozen or in vacuum packaging. The higher the temperature at which nuts are stored, the faster they oxidize. Oxidized fats produce many free radicals.

When a person stops eating their usual diet, the sensations are similar to a hangover. For example, the same endorphins, morphines, that produce a narcotic effect, similar to cigarettes and alcohol, create a seeming surge of strength, as well as aggression and mood improvement. Nutrition affects neurohumoral regulation and taste receptors. The narcotic effect and toxic factors are interrelated. Innervation occurs in the brain, as with a strong habitual irritant, which is associated with neurohumoral regulation, which in turn is connected to the nervous and endocrine system.

There are four substances found only in animal-derived products and not directly in plant-based food. These are cholesterol, which our liver can produce in sufficient amounts, vitamins A, B12, and D. Vitamin A can be produced by the body from beta-carotene found in plants, and exposure to sunlight is enough for vitamin D production. It should be considered that taking these vitamins separately and overdosing them can make them toxic. The most accurate dosing occurs when the body synthesizes them itself. B₁₂ vitamin is more problematic. It can be produced by bacteria living in the soil and also by beneficial bacteria living in human intestines, including nitrogen-fixing ones, but on the condition that the intestinal tract is not overgrown with thickened mucus, fecal stones, and does not harbor pathogenic flora. Nitrogen-fixing bacteria only reside in a clean intestinal tract and soil.

Why are animal-derived products undesirable?

No matter how much stomach acid and pepsin there are, animal-derived proteins will not be fully broken down and will reach the duodenum, where the environment is alkaline. When consuming animal-derived proteins, especially meat, up to 30 – 40% of undigested proteins enter the bloodstream. Compared to humans, the immune system does not classify foreign proteins as viruses, bacteria, fungi, or undigested meat residues. The immune system perceives it as an antigen or a foreign body, a carrier of foreign information that must be destroyed. The absorption of foreign proteins triggers an antigen – antibody reaction with further phagocytosis, resulting in purulent or purulent toxins. Cadaverine (corpse poison) is formed, which, if not expelled, accumulates in various places.

The human body does not have enough resources to expel all of this, and the pus gradually poisons it. It often accumulates in the folds of the large intestine, which can lead to colon cancer. Even more accumulates in the lungs, especially in their lower part. The average modern person who eats whatever and whenever, nearly one-third of their lungs are clogged with toxic pus. Nearby are the large lymphatic vessels, which are connected to the mammary glands in women. The body always tries to get rid of toxins in every possible way, including through milk, thus the child saves the mother. This is proven by statistics - women who have given birth two or more times hardly ever suffer from breast cancer. Children do not want such milk and fuss, they suffer from various diseases, ranging from colds to leukemia. They can be conjunctivitis, meningitis, pharyngitis, etc. Doctors, who are unaware of these biochemical processes, often advise the mother to consume more meat and cottage cheese, which is actually concentrated casein, causing the above-mentioned processes. As a result, the situation worsens. The casein in dairy products is like concentrated glue, which, entering the blood, clumps together inflammation-causing proteins, which, under a microscope, resemble the shape of a lemon. Clumps form around which fungi and bacteria wrap. They stick to blood vessels, cholesterol and inorganic calcium, which acts as reinforcement, tightly holding everything together. This is how atherosclerotic plaques are formed. Cholesterol, which the media scares patients with, in this case, is not the main factor and is not directly related to the formation of the atherosclerotic process in blood vessels.

Animal-derived proteins in the metabolic process produce more acids than plant proteins.

In thermally processed products, such as meat, eggs, etc., the spatial isomerism of amino acids in the protein molecule, measured by the plane of polarized light refraction and determined in a liquid, is mainly oriented to the right D(+). To rearrange in the opposite direction to the left L(-), B-group vitamins, which are in plants, are needed. Therefore, consuming thermally processed products with a high protein content along with greens can partially neutralize their harmful effects.

On the contrary, in plants, proteins are in the form of lipoproteins and glycoproteins, i.e., in combination with fats and carbohydrates. These are comparatively short monomers, easily broken down to amino acids because they are thousands of times smaller than the amino acid compounds found in animal-derived proteins. All plant-based products contain proteins because plants cannot store and transmit genetic information otherwise. For humans, this is a much more effective source of proteins, or more precisely, amino acids.

About meat

Animal-derived proteins, when entering the human gastrointestinal tract, are not fully digested and assimilated. 60 - 70% of proteins start to ferment in the intestines, releasing skatole and indole, which produce unpleasant odors, as well as monoamines - cadaverine (corpse poison), putrescine, ptomaine. When reaching the tissues, nitrogenous toxic compounds are formed – creatinine, uric acid, hydrogen sulfide. And as additional factors that intensify this process are lack of physical activity, hypoxia, and lack of periodic fasting.

There is a natural mechanism by which the body neutralizes these poisons. From the intestines through the blood vessels and portal vein, they reach the liver, where they are neutralized and excreted through the kidneys. If the total amount of toxins exceeds the liver's neutralization resource capacity, toxins enter the general bloodstream and are filtered by tissues because their presence in the blood becomes life-threatening. Toxins are dispersed throughout the body and accumulate, for example, in the bronchi, tissues, fats, and as a result, a person does not immediately die after overeating meat, but only creates a precursor to many diseases.

Meat seems tastier than plant-based nutrition only because it more strongly irritates taste receptors. All effects we receive from meat nutrition – 'alertness', 'strength', 'work capacity', are temporary, caused by endogenous morphines or endorphins, processing meat in the gastrointestinal tract. Meat acts as doping, causing temporary euphoria. This happens thanks to morphine-like mediators released into the blood by the glands in the brain that are designed for various bodily functions, such as waking up, falling asleep, emotional excitement. It turns out that similar glands are also in some sections of the small intestine. Thermally processed, especially meat products, strongly irritate these glands and cause excitability, similar to alcohol, coffee, nicotine, spices. Therefore, nutrition can cause both drowsiness and excitability, mood improvement, and deterioration. If a pregnant woman consumes any of these products, the endorphins released in the intestinal tract, also reaching the fetus, affect its developing nervous system. Thus, a predisposition to meat products and drugs is formed even before birth, and heredity has little to do with it.

Many will immediately object, how can a fetus develop and grow without protein-rich nutrition, since we all consist of proteins. Yes, but each of us has our own individual proteins and only those are suitable for us. This means that foreign ones must be completely broken down to amino acids and rebuilt anew. In fact, animal-derived proteins are large-molecular amino acid compounds and breaking them down consumes a lot of life energy resources. There is a much more effective way of obtaining amino acids – from plant-based products. Although plants mainly consist of carbohydrates, they also contain proteins, just with a different structure, they are in the form of hydrolysates, which ensure high bioavailability or absorption because they consist of protein molecule fragments, oligopeptides, which are much smaller than the molecule itself, therefore they do not trigger the human immune system's reaction.

Let's not forget that the body can also synthesize amino acids from carbohydrates by adding nitrogen to them.

There is a mistaken belief that health problems are caused by a lack of essential amino acids necessary for protein synthesis, which can only be obtained from animal-derived nutrition. Yes, there are not many plants that contain all the essential amino acids, but there are, for example, raw potatoes. But what prevents you from combining different plants. Where then do the millions of people who have never eaten meat in their lives get their essential amino acids from?

Problems with amino acid deficiency occur if the intestinal tract regularly suffers from dysbiosis. Problems with amino acid synthesis from carbohydrates occur when adrenal gland hormones or cytostatics, which suppress cell growth, are used, often prescribed for bronchial asthma, allergies, glomerulonephritis, polyarthritis, rheumatism.

Spelt or emmer wheat

This is an ancient wild wheat variety that has not been subjected to selection and modification. If beef, recommended by dietitians as a good source of protein, contains up to 25% protein, then spelt wheat contains up to 37% protein, which includes all essential amino acids. These wheats contain twice as many vitamins, especially B-group, than modern selected wheat varieties. They have almost no gluten and fewer calories. Spelt wheat has more dietary fiber, which is so necessary for the intestinal symbiotic microflora, performing food processing.

From spelt wheat flour, you can bake bread, make porridges, grains can be sprouted, and wheatgrass can also be grown.

If this variety is so valuable, the logical question arises – why is it not widely cultivated? The answer is simple and similar to other areas – lower profit because yields are lower, as the spikes are more fragile, it's harder to harvest, as well as to extract and clean the grains. Specific soil is required for cultivation, compared to modern selected wheat varieties.

Again about dairy products

It's understandable that for a person who has been told since childhood about the health benefits of dairy products, radically changing views is not easy, and moreover, the dairy production industry does everything possible to prevent this. What is said on this website about dairy products is not a new discovery, the impact of dairy products on the human body was thoroughly researched in the 70s-80s and is well known.

Nature has intended its own milk for each mammalian species for a certain period, different in composition. A kid has its own, a rabbit has its own, a cow's calf has its own, and a human baby has its own milk, which will be different in composition for each mammal. For example, if it is important for a newborn lamb to stand on its feet as soon as possible and run along with its mother, therefore sheep's milk contains a lot of the protein casein. In contrast, a human baby has other priorities – brain formation. Therefore, colostrum almost lacks casein. It contains fats necessary for brain development, immunoglobulins and albumins for launching the immune system, and carbohydrates in the form of lactose for energy supply. For example, cow's milk contains almost 3 times more protein and 4 times more calcium than human milk, but rat's milk even contains 10 times more protein, then according to the logic of some dietitians, rat's milk is the most valuable.

While mammalian babies are suckling their mother's milk, the enzyme rennin is released, each animal has its own, which suits only them like a key to a lock. When the baby grows up and weaning occurs, the enzyme rennin disappears. Human babies do not have such an enzyme rennin. This function is performed by symbiotic bacteria that enter with the mother's milk.

For example, if an adult suddenly had to suckle their mother's milk, it would most likely cause disgust. But when the same person drinks milk intended for another species of animal from a beautiful package, milk with a different biological structure, with a different genetic and informational program, somehow does not think about it. By the way, it has been observed that cows that suckle their own milk get cancer – receive a penalty for violating the laws of nature. For humans, consuming milk from another animal species is not enough, they still manage to pasteurize (thermally process) and homogenize it, i.e., mechanically crush fats and proteins into smaller fractions. After such cow's milk processing, feeding it to a calf, for which this milk is actually intended, the calf does not live longer than two months.

Milk contains two types of proteins: casein and whey proteins. Whey is a health-friendly product. It consists of colostrum, lactoferrin, lysozyme, and milk gland secretions. However, casein is different. It promotes oncological processes, osteoporosis, etc. Casein in milk is in a free form – caseinate. Cottage cheese and cheeses are essentially casein concentrate (carpentry glue). Yes, these products contain a lot of calcium. However, casein, entering the stomach, creates a very acidic environment, as does meat and all nitrogen-containing compounds. The human stomach does not have the enzyme rennin, like a calf, so casein is not fully processed to amino acids. To maintain homeostasis, the body spends alkaline microelements in much larger quantities than it gets from dairy products. Moreover, cow's and goat's milk contains very little magnesium, but without magnesium, calcium cannot be retained. As known, a mother after giving birth, breastfeeding her child, spends a lot of calcium and experiences its deficiency. Doctors, who do not understand these mechanisms, instead of recommending greens and fruits, advise consuming more dairy products, as a result, the mother starts having problems with bones, nails, teeth, hair, and not only.

The body successfully copes with the sugar lactose (disaccharide) found in dairy products if there is the enzyme lactase. The lack of this enzyme is usually caused by the dominance of pathogenic microflora. The disaccharide group carbohydrate, milk sugar lactose is broken down into monosaccharides glucose and galactose. If there is a lack of the enzyme lactase, bloating, abdominal pain, or diarrhea may occur. There are no problems with glucose, but there are many with water-insoluble monosaccharide galactose. When a baby is born, until the mechanism of glycogen production in the liver starts working, the energy storage function is performed by galactose. It is broken down to glucose by a special enzyme, which disappears after weaning. Therefore, continuing to consume dairy products, galactose starts to accumulate in various parts of the body and is very difficult to expel. Accumulation sites can be different. For example, in the subcutaneous layers of the thighs (cellulite), the eye lens (cataract), joints (arthritis), etc.

An alternative to cow's milk – hemp milk. Preparation is not complicated and the above problems will be eliminated. In the past, when a mother lacked milk, it was even given to infants.

Cow's milk in children's nutrition

In children, cow's milk protein products, especially together with starches (porridge with milk), turn into mucus, which clogs the upper respiratory tract. Especially undesirable are dry protein mixes made from cow's milk. Their assimilation consumes a lot of the child's energy resources, and assimilation is incomplete. The remaining part becomes an antigen and eventually transforms into mucus, becoming the precursor to many respiratory diseases. Understand that viruses only invade weakened cells, places where pus has accumulated and where parasites are present. Viruses do not touch healthy cells.

Then come drugs against the pathogens causing the disease. The microbe, along with the cell it parasitizes, dies. All this accumulates and accumulates until one "fine day" after several years it flares up as bronchial asthma, viral flu, allergic rhinitis, kidney inflammation, polyarthritis, eczema, arachnoiditis, lupus, etc.

Children who are fed cow's milk look chubby, plump with round shapes because pus, fats, parasites create such an impression. Perhaps these children grow faster, but they often accompany chronic diseases, they have problems with kidneys and liver because the human body cannot process the huge amount of proteins it faces when consuming inadequate nutrition. The human stomach is not intended for such an amount of proteins, it is intended only for the occasional proteins that enter, serving as a protective barrier against infections, viruses, bacteria, or, for example, from worms that enter, eating wormy apples. The child's intestinal tract is not intended for such an acidic environment created by cow's milk. It contains 2 times more proteins, therefore, the stomach creates a much more acidic environment. Acids entering the intestinal tract can damage the intestinal walls and cause bleeding. The child has bloody diarrhea and consequently iron deficiency, but incompetent doctors recommend consuming more meat.

Microflora functions in the large intestine

Intestinal microflora, as intended by nature, participates in fat exchange processes, can synthesize all fatty acids including omega-3 and omega-6, together with the liver participates in thermoregulation, for example, human freezing is associated with microflora disorder in the large intestine. Regulates bile acid exchange and water-salt exchange processes. Synthesizes vitamins B₁, B₂, B₃, B₅, B₆, B₉, B₁₂, K and participates in the synthesis of some essential amino acids, participates in calcium assimilation, promotes peristalsis and toxin elimination. Regulates cellular and humoral immunity.

Without changing the diet, it is impossible to change the microflora composition in the intestines. You can eat kilograms of good bacteria, but if the food is for pathogenic ones, they will prevail.

Fruits and vegetables

About 4,000 different flovianoids can be found in the plants, which perform countless important functions in the human body.

When consuming fruits and vegetables in the diet, an important point is that plants contain neuromediators, as well as their raw material in free form – tyrosine and tryptophan. They play an important role in metabolism regulation, so their additional intake with nutrition improves metabolism and increases human tone. Well-being, endurance, and mood improve. The fermentation process in the intestines almost stops.

Fruits do not promote intestinal peristalsis. If the intestinal tract is overloaded with mucus, peristalsis worsens even more, and eating fruits increases gas formation in the abdomen. Peristalsis is promoted by, for example, vegetable salads with vegetable oil.

Fruit juices are much better assimilated than the fruits themselves. Fresh vegetables are almost not assimilated because they contain rough dietary fibers, which only break down and become assimilable when cooked. Vegetable assimilation occurs only as much as they are chewed, so it is recommended to press them into juices. If vegetables and fruits cannot be mixed with each other, for example, carrots and apples, then their juices can be drunk and eaten as much as you want, according to appetite. They are assimilated without processing. Fresh natural juices do not cause addiction. The above does not apply to store-bought drinks in tetra packs, which cannot really be called juices.

Dietitians claim that from cooked carrots, the antioxidant beta-carotene in the intestines is absorbed dozens of times more than when eaten raw. This statement is true because the human body very poorly processes rough dietary fibers. However, it would be healthier to blend raw carrots and add oil. Moreover, you will receive not only a large amount of beta-carotene, even more than in cooked ones, but also many minerals in organic form. Boiling carrots does not increase the amount of beta-carotene, but reduces it by 30%.

Fruits and vegetables stay in the stomach for about 30 minutes, together with oil – 40 minutes, in cooked form – 1 hour, but animal-derived products about 2 hours.

Choose less sweet fruits

Previously, fruits were not so sweet, but breeders have made a great effort to make fruits sweeter. The huge sugar consumption – that is the tragedy of our times. If fast carbohydrates (products with a high glycemic index) were only from fruits and there were no sweetened drinks, candies, chips, etc., it would be half the trouble because nature has taken care to assimilate them, however, they are included in the total sugar consumption. The result is that 95% of today's population has diabetes or a pre-diabetic condition with resulting consequences. Therefore, especially undesirable are sweet fruit juices, because their glycemic index is much higher than the fruits from which they are obtained.

Vegetable leaves are more valuable than the vegetables themselves

In modern society, there is a misconception that vegetable leaves are only suitable for food decoration. Many people believe that vegetable stems and leaves can only be used for animal feed. However, the most valuable part of vegetables is not the roots, but their stems and leaves, which usually end up in the compost pile or are given to animals. At first, to a person spoiled by sugary foods, the taste of vegetable leaves may seem bland, because the sense of taste does not change instantly, not to mention wild plants, for example, dandelion leaves, which have a bitter taste, which is especially necessary, but lacking in the modern human diet.

For example, vitamin A in beet leaves is almost 200 times more than in the beets themselves, but vitamin K₁, so essential for blood vessels, in dandelion leaves is almost 2000 times more than in the dandelions themselves. Important alkaline environment maintaining minerals, such as magnesium, calcium, potassium, sodium, are in much greater amounts in leaves than in the vegetables themselves. Vegetable leaves also contain much more proteins than in the roots, and they are in an easily assimilable form. Vegetable stems and leaves can be combined with practically all products and help the body to process them. To better assimilate stems and leaves, they can be blended.

Vegetable leaves are very compatible with other products.

Better, of course, to choose organically grown vegetables, they will contain more minerals and no pesticide residues.

Lentils

Archaeological findings indicate that humans have used lentils for 8000 years. They do not contain gluten, and compared to other legumes, they have the least amount of lectins. Soaking and sprouting can further reduce their amount. There are green (the hardest), red, and black lentils. Especially valuable are the black lentils.

This legume is very rich in phosphorus, potassium, sulfur, iron, zinc, molybdenum, B-group vitamins, and many other nutrients essential for humans. Of course, this composition depends on the amount of microelements in the soil where they were grown.

Although the most protein is found in soy, it is best assimilated in the human body from lentils. Moreover, soy contains powerful phytohormones that can affect the hormonal system. It should also be considered that 90% of the world's cultivated soy is a GMO product.

Lentils consist of about 25% protein, which is more than in meat. They contain all eight of the so-called essential amino acids (valine, leucine, isoleucine, tryptophan, threonine, lysine, phenylalanine, and methionine).

An important factor is that lentils stabilize cholesterol and glucose norms in the blood. This is especially important for people with elevated insulin and glucose levels in the blood. Those who regularly consume lentils experience a decrease in low-density lipoprotein (LDL) or bad cholesterol levels. The immune system also improves because lentils contain isoflavones, which remain even after thermal processing and suppress the development of cancer cells.

Lentils contain both soluble and insoluble dietary fibers. Insoluble fibers swell and promote the elimination of waste products from the body, but soluble fibers form a jelly-like consistency and create a feeling of satiety. Thanks to the specific structure of lentil fibers, sugar levels in the blood do not rise. These fibers are wonderful food for intestinal probiotic bacteria. Gas in the abdomen from lentils occurs only when they are eaten together with sweets.

Consume resistant carbohydrates (complex)

Sugar does not contain vitamin B₁, without which complete glucose assimilation is not possible. Calcium and phosphorus are washed out from the body. Glycemia is the concentration of sugar, or, more precisely, glucose in the blood. Neurohumoral regulation of glycemia involves hormones and the autonomic nervous system. Insulin lowers glycemia, but adrenaline, cortisol, and glucagon raise it. Therefore, to avoid high blood sugar levels, consume resistant (complex) carbohydrates, or simply put, natural sugars.

Vitamin Losses in Food

During the processing and storage of food products, vitamin content can decrease significantly. The B-group vitamins and vitamin C are the most sensitive to various external factors and are largely lost during thermal processing, for example during boiling, baking, or stewing. The longer and more intensive the heating process, the greater the vitamin losses.

Vitamins can also degrade upon contact with metals, especially iron and copper, which accelerate oxidation processes. Vitamin C is affected the most under such conditions. Therefore, it is recommended to use stainless steel, glass, or enamel cookware for food preparation.

Oxygen in the air also has a significant effect on vitamin retention. When exposed to air, vitamins oxidize, so, for example, cut vegetables and fruits should be consumed as quickly as possible. Prolonged storage in an open state reduces their nutritional value.

To preserve as many vitamins as possible, it is recommended to:

🥬 cut vegetables and fruits immediately before consumption,

🥬 give preference to steaming or brief heat treatment,

🥬 use a minimal amount of water,

🥬 store food in a cool, dark place and in sealed containers.

Conscious food processing helps preserve its nutritional value and provides the body with the vitamins it needs on a daily basis.

Still worth knowing that…

  🍀 Dietary fibers are only in plant-based products. They contain few calories, but create a feeling of satiety. Although fibers are not digested, they are very necessary. In the intestines, they can attract fluid to ensure the movement of digested food along the intestinal tract and are like a sponge that absorbs toxins, evenly distributes calorie-rich food, and promotes its absorption.

  🍀 Tomatoes are similar to citrus fruits in removing slag from the body.

  🍀 The large intestine should have a mass of symbiotic bacteria capable of processing plant rough dietary fibers. The intestinal mucosa should be pale pink in color and 3 – 4 mm thick.

  🍀 Digestive enzymes are most present in thermally unprocessed products, such as bananas, papaya, watermelons, mangoes, sprouted grains, avocado, sesame, garlic, horseradish, cranberries. Acidic berries will have fewer enzymes because acidity extinguishes them.

  🍀 The human body adapts to thermally processed nutrition, receiving more or less vitamins, nutrients, and energy. The problem is that it cannot fully eliminate the resulting waste products.

  🍀 There is nothing wrong with vegetable oils. The problem is that for most people with disordered intestinal tracts, they are very poorly assimilated. However, vegetable oils are good as a cleansing agent and intestinal tract peristalsis improver.

  🍀 Green juice has a very strong regenerative and cleansing effect, it fits well in damaged tissue regeneration. But it should be started gradually – not with glasses, but with spoons.

  🍀 During the transition period to adequate nutrition, the necessary energy can be well compensated with honey.

Food product biological value on a 10-point scale

Although this assessment is not ideal, it still gives an overall idea – what is what. Understandably, to evaluate precisely, factors such as the same product can vary in biological value depending on how rich the soil was in microelements, whether pesticides were used, what temperature the product was stored and processed at, consistency - crushed or uncrushed, etc., must be considered.

Products with a biological value of 10.

Sprouted grains, fruits, berries, vegetables, green algae spirulina, raw egg yolk, bee bread, honey, freshly squeezed vegetable and fruit juices, fish oils, green cocktails, structured negatively charged water.

Some popular products with a biological value fluctuating between 0 and 10 points.

Sauerkraut - 6, cream - 6, cottage cheese - 2, goat's milk - 8, cow's milk - 3, wholemeal bread - 1, wholemeal bread crisps - 2, natural apple cider vinegar - 7, buckwheat porridge - 6, other cereal porridges - 3, pumpkin porridge - 7, mashed potatoes - 5, fried onions - 1, cocoa - 2, jam - 3, egg flan - 3, olive oil - 7, sunflower oil - 5, butter - 8, beet soup - 2, pea soup - 5, wine - 2.

Products with a biological value of 0.

Meat broth, cakes, pancakes, boiled rice, white bread, cookies, thermally processed mushrooms, boiled egg, coffee, vinegar, mayonnaise (industrially produced), margarine, chocolate, candies, condensed milk, beer, vodka, brandy.

Mistakes made by vegetarians

Although vegetarian nutrition is much more friendly to humans, vegetarians face many health problems related to lack of knowledge. Unfortunately, even doctors lack knowledge about proper adequate human nutrition because they are simply not taught about it. About 25 academic hours devoted to nutrition (depending on the country), to put it mildly, is nothing. Of course, there are reasons for this, which are discussed in the section "My opinion".

While meat eating can be stopped immediately, forever, and there will be no problems, but health will only improve, with other products one must be careful. It is necessary to know how lectins work, which are contained in all plants without exception, so to speak, to protect themselves. Even bird eggs contain a kind of lectins, so that other animals do not eat them. The difference is only in the toxicity, specificity, and amount of lectins, so it is necessary to know how this harmful effect can be minimized, for example, with soaking, thermal processing, fermentation, etc.

It is necessary to make sure there is no B₁₂ vitamin deficiency, while also conducting a homocysteine analysis, as well as checking the adequacy of vitamins D₃, K₁, K₂, and omega-3 fatty acids. A common problem is the deficiency of zinc, iodine, chromium, selenium, sulfur. Do not forget about water and its properties (see the section on water), about cleansing, because parasites have not disappeared, household chemicals also affect.

To avoid fatty acid deficiency, one must know which fatty acids are necessary, how they work in the human body and from which raw materials they are synthesized, how the quality of fats is affected by thermal processing and oxidation. It would be good to know which store-bought fruits and vegetables should be avoided, which contain especially a lot of pesticide residues. To avoid protein, more precisely, amino acid deficiency, it is necessary to know which plants contain which amino acids to properly combine food. It is also necessary to know about the need to maintain proper intestinal microbiome, as the main condition for a strong immune system. Product compatibility, avoiding overeating, avoiding parasites, cleansing, and many other aspects must be considered by a person. All this must be known and understood. Otherwise, the result will not be achieved.

What will you gain by switching to adequate nutrition?

When a person switches to adequate nutrition, the kind nature has intended for them, and gradually arranges the intestinal tract, the result is most often that they can afford to eat as much as they want, when they want, without excess weight, also there is no need to engage in such a futile activity as counting calories. The figure becomes more upright and flexible, aging slows down, a feeling of energy abundance is felt. You can sleep off faster, and this is logical, because cleansing occurs during sleep, but if there is little to clean, there is also little need to sleep. Women have much less trouble with menstruation.

When the human body does not have to fight the neutralization and elimination of many toxins, the mind becomes clearer, intellectual abilities increase and the spectrum of taste sensations expands. Unfortunately, traditional nutrition users' taste buds are so atrophied that they no longer feel the real taste of food and do not even realize how wide the world of tastes can be.

We know it is very difficult, for example, to talk about mental clarity with a chronic alcoholic. It is just as difficult to talk about vegetarianism with a habitual meat eater, whose cravings are driven by pathogenic intestinal microflora.

But there is another bonus that can be obtained by switching to adequate nutrition - forget where the pharmacies are.