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

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

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

The following data is calculated from the main foods consumed by each ethnic group, and the detailed data is published in a more professional report.

There are two simple ways to do a comparative analysis, one is based on the body’s requirements, and the other is to compare the mineral and vitamin content of whole foods and 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 greater than the average individual requirement.

Very 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 remain in the body.

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

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

Interestingly, the diet of primitive peoples, who are very immune to tooth decay and other degenerative diseases, contains more than four times the minimum required nutrition; food, but they cannot provide even the minimum nutritional 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 who 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.

All 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 physical development these rats.

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

The rats in the first cage are light 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 it is clearly too small, Their hair falls out in large pieces, and their temper is prickly.. Whenever we look closer, they show a vicious look that they are about to jump out: these rats suffer from tooth decay, unable to reproduce.

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

The flour and couscous eaten 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 was freshly ground whole grain from an artisanal mill. Interestingly, although the latter group’s diet was highly enriched with ash, calcium, phosphorus, iron and copper, the rats in that group did not mature as normally as in the first group.

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

The general belief that people can get enough vitamin D stimulator from grown food or from sunlight is a misconception. That’s because vitamin D2, or something with a similar name, is produced by exposure to ergosterol under UV light, providing all the nutrients in the vitamin D complex. I’ve emphasized that vitamin D has been analyzed clear to include at least eight main components, and twelve isolated partial components.

A report recently published by Coffin highlights the 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 it must be provided by animal foods, and I have yet to find any primitive peoples who can survive entirely on plant foods and develop and maintain a physique strong

I have found that there are many parts of the world that are examples of piety in modern moral systems that adhere strictly to a vegetarian system, and in every case that I have come across, there are groups that have lived under this doctrine for a long time has had tooth decay 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 who were not affected by this.

Modern food deteriorates the body quickly

There can be many examples of the special wisdom of primitive peoples about strengthening nutrition with protective foods. 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 about the cure of scurvy for a long time, and their accumulated experience has given them knowledge about 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, brought in the green and juicy ‘bud’ of a spruce to make a soup and treat debilitated patients with scurvy, the results are quite effective. These good results are clearly underappreciated in Europe, where scurvy remains endemic.”

Since then, it is not known how many sailors and white residents on land have died from the disease. Just before we reached northern Canada, a white prospector died of scurvy with a box of white canned food next to 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 whole animal is the tissue behind the eye – including the retina of the eyeball.

In chapter 18 I quote Wald’s research on vitamin A rich tissues, where he stated that sections of eyeball tissues (retina, retinal pigment epithelium, and choroid) showing characteristic vitamin A absorption bands, could effectively treat vitamin A deficient rats . He also said that many species of mammals, the concentration of vitamin A is constant.

I was surprised to discover that primitive peoples around the world knew that eyeballs were an invaluable source of nutrition in their diet. Even the cannibals of the Fiji Islands 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. Living with the aborigines 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.

A whole page of this book could be devoted to the nutritional wisdom of different primitive peoples, and it’s a shame that the whites who came into contact with them in the early days did not appreciate their wisdom, and much of it has been lost. ⊙

This article has been taken from:The most surprising truth about diet in history: eat the right food, your body will be good! The 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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