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Nutrition: The Key to Fitness

 

The key to fitness is nutrition and everyone of us has previously ‘lain in his own platter’.
We are mainly what we eat and, in the words of Cervantes, ‘the stomach carries the heart and not the heart the stomach.’

It is true that exercise, restful sleep, peace of mind, regular habits of elimination, bathing, etc., are all factors in keeping fit, but these will avail us nothing if our nutrition is at fault.

Modern research scientists no longer regard germs as the primary cause of disease, and their study of the body’s chemistry and the part played by nutrition in health and disease, is opening up important new vistas of research.

It is now recognized that most common illnesses are closely associated with nutrition and arise from lack of vitamins and minerals, just as some more serious ailments, which where dominant in the old days, such as scurvy, rackets, anaemia, beri-beri, pellagra, and nerve trouble are equally deficiency ailments, and respond to appropriate vitamin therapy.

Periodically, new and successful uses of vitaminss in diseased conditions are reported in the world’s medical journals and more and more physicians are prescribing vitamins instead of drugs.

Many people wonder why the terrible epidemics which formerly ravaged the earth – typhus, yellow fever, typhoid, cholera, malaria, etc. -have largely brought under control, yet the degenerative diseases, such as heart disease, high blood pressure, hardening of the arteries, stomach ulcers, nervous breakdown, colitis, cataract, and kidney and liver ailments are all on the increase.

The reason is that the plague or ‘dirt’ diseases, spread by vermin, mosquitoes and human contact, are disappearing owing to improved methods of hygiene and sanitation.

The degenerative diseases arise primarily from man’s continual tampering with natural foods, thereby depriving them of vital nutrients that Nature, in her wisdom, incorporates in our foodstuffs to ensure good health.

It is a tragic commentary on these times that most people only begin to take an intelligent interest in their health, after they have lost it. Nature requires that we co-operate with her, and we cannot escape the consequences of our refusal to do so. Postponement merely increases the severity of such consequences.

You can read more about nutrition by visiting my blog post: Phytonutrients, compounds
from the garden.  Also: Facts about Healthy Foods

The Benefits of Raw Food

It is a well known fact that with high temperatures when cooking, some vitamins will be destroyed, particularly vitamin C and vitamin B9 (folic acid). It may also render minerals inorganic and denature some proteins, and it certainly destroys the life force in raw plant food.

Cooking kills all enzymes. Their activity increases as the temperature rises, but only up to 42 degrees C, after which enzyme activeness slows down. If the food is heated to 48 degrees C for more than half an hour, all enzymes are completely destroyed. In contrast, dry heat would not be destructive to enzymes until around 150 degrees C,
but this is theoretical, as all foods contain moisture.

Thus cooking and pasteurisation completely destroy the natural, health-giving enzymes that are present in all raw foods.

Like vitamins, enzymes are present in all vegetable and animal tissue in their natural state.
They are the biological catalists that trigger off all the millions of chemical changes that are taking place within the human body, every second of our life. There are tens of thousands of enzymes working away in our body – with something like 50.000 in the liver alone! And each of them has his own specific purpose.

When food intake is above starvation level and all the necessary nutrients are provided, the less food that is consumed on a long-term basis by humans, animals
and  insects, the longer they live.
When the air temperature raises, causes insects to be much more active, but they die sooner because their enzymes are used up more rapidly. Enzyme supply may well be the yardstick of vitality.

It is accepted in general, that the enzymes in food cannot work in our bodies, although Dr. Edward Howell has written a book :”Food Enzymes for health and longevity”, in which he states that there is strong evidence to the contrary.

The enzymes in raw food commence the digestion of each morsel the moment the food’s cell walls are ruptured by chewing. The food enzymes assist our own  digestive enzymes, easing the load on the organs that produce our enzymes, particularly  the pancreas. When humans eat cooked food, the pancreas is enlarged due to overwork.
In fact, oriental people on a high carbohydrate cooked diet, mainly rice, have pancreas approximately half as big as Westerners .

All animals in the wild consume abundant enzymes in their always raw diets. Some have a separate stomach in which the food enzymes pre-digest food before the body’s digestive enzymes are called upon, for example, the rumen in the cow.

The enzyme content of organically-grown food that has ripened at its source (on the tree, vine etc.) is significantly higher than conventionally-grown foods.

When raw food enzymes reach the bowel, they encourage the friendly gut bacteria by binding any oxygen present, thus eliminating the aerobic conditions in which harmful bacteria grow and cause putrefaction, toxaemia and ultimately degenerative diseases, including cancer.
When the harmful bacteria are gone, beneficial bacteria, like acidophilus and bifido bacteria can flourish and carry out their vital functions, including the manufacture of B vitamins, digestion of fiber, and production of natural ‘antibiotics’ against pathogenic bacteria.

In the highly cooked Western diet, a high incidence of arthritis, diabetes, heart disease, cancer and other degenerative conditions is exactly what can be expected as a result of enzyme damage.

In contrast, the remarkable therapeutic value of a short-term diet of raw fresh fruits and vegetables and/or their juices, which have been employed all over the world, is exactly what we would expect.

The Need for Supplementation

Never before has the need for supplementation been greater than in our present time.

The connection between good nutrition and long term health is beyond dispute and backed by a wealth of scientific evidence.What we eat and how we eat effects our health on the long term.

Our diet fails in supplying the essential nutrients we need for optimum health.We have put good nutrition on the backburner and as a result our diet fails to provide even the minimum levels of nutrients that we need for long term health. Only 9% of people consume the five daily servings of fresh fruit and vegetables recommended by the National Cancer Institute. Until the 1940’s,farmers used to practise crop rotation and returned essential nutrients back into the soil by mulching,manuring and churning. Because of growing population and industrialization it was no longer possible to grow crops that way. So the farmer use large farms and make use of artificial fertilizers. But crops can’t make their natural insect repellents with artificial fertilizers,so the farmer has to use chemical pesticides, which are sprayed on the crop and fruits and when we consume those fruits and veges,those chemical pesticides accumulates in our body and causes diseases.

Most of us today are suffering from certain dangerous diet deficiencies, which cannot be remedied until the depleted soils from which our food come,are brought into proper mineral balance.The alarming fact is that fruits and vegetables now being raised on millions of acres of land that no longer contain enough of certain minerals, are starving us, no matter how much we eat.In other words, we cannot get the necessary nutrients out of our food. 96% of the US population dies of a degenerative disease, like cancer, stroke, diabetes, heart disease, Alzheimer disease etc. Over 65% of American adults are overweight or obese (20%-25% of children). We are not even getting the minimum of RDA levels of vitamins, minerals and anti-oxidants. The RDA levels were designed in the early 1920’s and 1930’s as minimum requirements of TEN essential nutrients to protect against acute deficiency diseases,like Scurvy (deficiency of vit.C), Rickets (deficiency of vit.D) and Pellagra(deficiency of niacin)

The RDA’s did a good job to eliminate Scurvy and Rickets, but consuming the RDA’s will not even come close to helping prevent a degenerative disease and our EPIDEMIC health stats prove that. To protect us against degenerative diseases we need OPTIMUM LEVELS of nutrients. Just to make a comparison between the RDA levels and Optimum levels: The RDA level for Vit.C is 60mg.However the Optimum level is 1300mg.
The RDA level for vit.E is 15IU. But the Optimum level is 450IU’s(IU stands for International Unit).
The RDA level for vit.D is 200IU’s,but the Optimum level is 600 IU’s. To be able to get the Optimum level of vitamin C(1300mg) out of our food, we have to consume 17 medium kiwifruits or 16 medium oranges daily, which is unpractical. So what’s the solution? We have three choices:
1. do nothing and pay the price.
2. become an old fashion farmer.
3. take a 1st. grade supplement.

It’s been scientifically proven that there are substantial health benefits in taking nutritional supplements.
The benefits of nutritional supplements are scientifically verified over the past two years.Hundreds of scientific studies have proved that nutritional supplements can significantly reduce the risk of degenerative diseases.

Supplements provide a convenient and effective means of achieving good nutrition every day for a lifetime. Chronic degenerative diseases are not diseases of old age.Heart disease starts at childhood. It appears prudent for all children and adults to take vitamin supplements.

For information about nutritional supplements, please visit: http://www.nutrobalance.usana.com