Psychology of Food My Recipes
Much of the food we eat today is processed for shelf-life. It contains over processed oils that take additional time and body resources to breakdown. It has been subjected to additives and activities to kill bacteria. In addition, the bulk of our food is chemically altered mass produced farm product mingled with synthetic enhancers and sweeteners. All of which denature it.
Starting with fats and oils, there is a difference between fats and oils. Fat is a tissue. Oil is the contents of fat tissue. Many people run the two together assuming that since they can be found in the same location they are the same thing. Some people believe that the physical properties they posses at room temperature designate the differences between fats and oils however, since room temperature is not a fixed scale and the molecules of the heaviest and lightest oils differ by the amount of hydrogen in them I like the "Fat is a tissue. Oil is the contents of said tissue." description better.
Our bodies require fats and oils that are biodegradable in order to produce healthy cells properly and abundantly. Now there is a difference as to how our bodies use fats and oils based on how the oil or fat is processed. Once good oils are expressed from fat tissue (plant or animal) it starts putrefying faster. Any more then three or four days after extraction signs of this is evident as oils are a major building block in all life inducing molds. Additionally, oils decay quickly in light, heat, and oxygen as light and heat remove oxygen from oil molecules and oxygen degrades oils as it slowly burns or oxidizes them.
Our bodies use a lot of oils for such things as creating cell membranes, making fat tissue to cushion organs, repairing cells, thinking (our brains are and store fat), lubrication, hormones, breathing, insulation, and security. If these fats are damaged, burnt, or rancid body systems requiring them are affected.
Good fats have the ability to manage the body's bio-electrical charges and differing pH zones with their neutral nature. Oils consists of all different sizes, from monounsaturated to saturated fat, depending on its function in the body. For example brain cells require saturated fats to function correctly. However, arteries need to be more flexible to massage the blood through them so an unsaturated oils is used in their construction. Our bodies can produce many of the fats it needs but their are 2 that we need to ingest and 1 that we may have trouble making if we are nutrition deficient.
Damaged oils are oils that have been turned to a petroleum product by heat (little or no oxygen in them and positivity charged) or rancid (oxidized and consumed). It is difficult for most people to tell if an oil is burnt or converted toward a petroleum product. Oils in many causes cooking are heated high enough that the oil loses oxygen atoms. This changes the way the oil will react with bio-electrical charges in the body. If a cell is manufactured with a rancid or burnt fat it will have difficulties interacting with other tissues of the body due to its lack of neutral electrical charge potential. If the damaged oil is allocated and incorporated into the two layers of lipids in the cell's membrane the cell will be susceptible to poor waste and nutrient handling contributing to poor function and dehydration.
Chemicals added to food to kill microorganisms are toxic to us as well. Granted the healthier our cells are the less damage is done by these additives however, cells made with chemically altered oils are again open to damage or death. Chemically treating food also presents damage to other elements we need such as enzymes and pro-biotic organisms.
Our stomachs are designed to breakdown food to basic usable elements. During the process of digesting food we are aided by having beneficial bacteria growing in our stomachs that not only break down food but produce necessary byproducts we need. Now, if added chemicals kill our bacteria indiscriminately it may interfere with our ability to digest food in that chemicals kill good bacteria as well as bad. And if only the story ended at this point it would be bad enough but it doesn't. There are a few "Fun Guys" better known as fungi that are untouched by the destructive forces levied against the bacterium as a whole. This situation creates a fungi overgrowth in our bodies leading to a multitude of chronic health issues.
Food preservation activities also damages enzymes normally found in food. Enzymes function as work crew in the body to enable dead cell removal, food filtering and assimilation, and enhance the body's defense systems just as a quick glance. Damage to enzymes we ingest puts a grater strain on our bodies as we now must manufacture these enzymes from our nutrition stores. Complicating situation, enzymes aid in retrieving many of these nutrients required to make them.
Much of our food products have been grown with "quantity" in mind and just enough "quality" to make it marketable. Animals are given estrogen, antibiotics, and just enough nutrition to get them to market fast. Plants are designed for market without regard to beneficial nutrition. Here again, just enough nutrition is given to the plant to get a crop. Many times such practices degrade flavor so additives like monosodium glutamate, processed salt, and oil is added to food to make it palatable. Again, such measures limit, at best, the nutrition found in our food. I have learned that we need 60 essential minerals, 16 essential vitamins, 12 essential proteins, and 3 essential fatty acids daily. Most of our food falls short of this. For example grass-fed beef has omega 3 fatty acids in it just like fish. Spinach with iron in it has red stems. Yet our beef has little or no omega 3 in it and our spinach has green stems.
It doesn't mater if we believe we came from apes or divine creation... we are from this planet. We either came from the dirt straight up or grew out of it. Bio-active minerals from the dirt are the building blocks of our bodies. We need a supply of them daily in conjunction with good living water and oxygen rich air. Anything less sets us up to feed fungi and benefit from their toxic byproducts.
I wasn't going to include this but here it is anyway. Milk has been a hot topic as far as nutrition is concerned. Does it do a body good or dirt? In its raw state it has large fat molecules, enzymes, protein, calcium, and many more items deemed nutritious. If the milk comes from a cow feed on mineral rich grasses it has even more nutrition in it. However, lets say we take two milk samples from the same cow, sample "A" and sample "B". Lets pasteurize sample "B". First test; place a glass of both samples "A" and "B" on the counter for 3 days. We would see "A" change states but at the end of the test it would still be eatable. Looking at "B" we see another story. It has started to putrefy. It gets even better, if you feed a new calf raw milk it will grow and strengthen. If you feed a new calf pasteurized milk it will weaken and die inside of 60 days depending on the strength of the calf before ingesting the pasteurized milk. Killing the enzymes in milk makes milk a calcium poor food.
Calcium is a macro nutrient our bodies require daily. Our bodies use calcium for many function including burning food in our muscles. Calcium contracts the muscle magnesium relaxes the muscle as charges relating to pH flow in the muscle tissue. Calcium is also needed to digest and transport amino acids and fatty acids safely to their designated locations in the body. It is used as a secondary pH buffer, the primary being bicarbonate directed against these acids as they attempt to lower blood pH. So, a balance of calcium is required to process proteins from our digestive tracks
Pasteurized milk makes a balanced food an imbalanced food. The enzymes in raw milk aid in digestion and are excluded as a protein food source but once pasteurized the dead enzymes become a protein food source. The natural balance between food protein, calcium, and fat is no longer balanced and additional calcium is now needed to process the milk draining bone reserves instead of building them. But it doesn't stop here, the added protein load, if not digested well, leaves protein in the digestive track feeding intestinal fungi creating polyamines which can be destructive to intestinal bacterium.
Let's bump-it-up to the next level and homogenize the milk. Raw milk has a large fat molecule. It will not pass through the intestinal wall without digestion. However, homogenized milk has had the fat removed from it and injected back in measured quantities through a fine screen that reduces the size of the fat molecules. Once passed trough the screen the milk fat passes easily through the intestinal wall without digestion. Oops, we need even more calcium now to balance the blood pH not to mention the potential free radicals introduced directly into the blood stream.
Now the worst part of this. The damage milk can do to our bones affects all the other endocrine system organs as well. Our bone store minerals for hormone and enzyme production besides balancing blood pH. Drinking raw whole milk corrects the devastation especially if the milk comes from a well nourished cow.
Our food has had errors in production and nourishment encroaching on it for awhile. These errors in procedure has contributed to many diseases and deaths. Much of what is touted as healthy for you is based only on marketing the perception of healthy.
