RECOVER THE WELL-BEING
The Genomic Diet 14st chapter: Recover the well-being
Based on the basics of this book, recovery from tolerance seems quite easy and accessible.
As you have read and understood, the need to take foods are part of our tradition.
Colette, a young mother of three children, blood type 0, of African descent, once undergone a test for organic food availability.Originally from Africa, Burkina Faso, she spent nine years in Italy where she says she felt swollen.
Her digestion was slow and she can’t lose the extra pounds she gained after the third pregnancy.Her test results were positive to wheat, milk and its derivatives.
Colette tells me that the power of Burkina Faso, formerly Upper Volta, has neither wheat nor cheese.
The main food is rice followed by meat.
The milk and dairy products, among other things, are very expensive.
Cow’s milk was imported by the French and was a component of all cheeses.
Foods she was positive for was not part of the culinary tradition of her state in Africa.
This explains the reason for her swelling and overload. Colette had a spectrum of memory against these foods and
her body has rejected them. Although her ancestors were of French descent, her digestive system has not yet adapted to the cheese and wheat.
Today, she is living in Italy. She has the ability to take these foods much more frequently, but her body is unable to adapt to them quickly.
You will absolutely not stop taking milk or wheat, but if you plan to, you have to do it gradually, as if you were weaning yourself.
It’s a diet that’s closer to a person’s origins and will significantly reduce the annoying symptoms.
The deficiencies of knowledge on the part of the body in the frequency of the food develops a state of malaise, weight gain, and swelling due to an intolerance which, if not recovered by decreasing food in excess, may soon become true intolerance until you get celiac disease.
I remind you that people with the disease always do not like milk and its derivatives.
Borka is of Bosnian origin and lived in Livia near the Vltava River. Vesna, a Bulgarian, developed overload to these foods.
Our body adapts a bit, but then it reacts.
Weaning adult
In recovering from tolerance, it is imperative to not fall into the most serious situations.
Yes we need to take new foods but in moderation. We begin as if we were babies and gradually get the food used to our digestive system.
During this phase of the weaning adult, situations like malaise occur that does not recede. We need to avoid the intake of the food that our body does not like.
To implement the weaning adult, however, you’ll have to first undergo a specific test: purification and a controlled diet.
Take a small dose without exceeding the food in question every day. Avoid the excesses and, if the symptoms increase, reduce them immediately.
We’ll have to consider our physical and mental wellbeing in a holistic sense. With optimism, serenity, and physical activity, we will maintain our body in check with a variety of foods without removing the food that harms us.
This method makes sure that the frequency is always introduced and recognized by our digestive system’s reactivating enzymes, and that the food does not become entirely foreign to our body.
If we were to completely remove the food for 2-3 months at the time of re-entry, we may have a relapse of symptoms and a pension of specific enzymes for the digestion of the food.
Imagine having to make a menu for a Senegalese or a Finn.
We first need a supply of fresh water which is rich in mineral salts and secondly, fats and carbohydrates.
We must first live in warm and windy climates where hydration is essential in cold climates and it’s important to take calories.
If we transfer our Finnish Senegal, we will also have to consider the color of our skin.
Finns tend to be fair-skinned with light eyes. The Senegalese are dark-skinned with dark eyes.
The Finnish therefore has to create a diet rich in colorful fruits and vegetables for rehydration and to increase the melanin responsible for tanning which contains anti-free radicals.
Now, consider transferring our two friends in Italy. Their diet must be appropriate to the region in which they will live.
We can’t remove the Senegalese fish even though he lives in Sondrio. However, we can reduce the fat if he lives in Palermo.
With this illustration, we have been showed on how to approach food while taking into account ethnicity, race, nationality and regionality.
Ethnic group
Ethnicity is a term derived from Greek which means a group of people who share stable habits, customs, language, culture and territory.
They can also share the physical characteristics, but this is not relevant because they are defined by race.The physiognomic and anatomical factors are the basis for determining the human race.
The color of the skin, hair type, the morphological structure of the skull, the height and shape of the nose, are the basis for determining a race.
The races are divided into Caucasian, Mongolian and Negroid. We’ll also include a second sub-race.
We must take into account that there have been genetic changes in a breed with an appearance of new genes. By studying genetics, we will, as we shall see, understand how we can avoid incurring intolerance or bio-unavailability.
We’ll no longer speak of race, but rather, of population genetics. The term race is only for animal husbandry.
Nationality
Nationality is membership in a nation with language, tradition, history, culture, religion, which can then be characterized into ethnic groups.
In short, in a globalized world, the concept of nationality will be lost.
This has already happened in the United States of America where an individual is identified as American, not knowing whether he comes from Texas or California. Immigration also makes it even more difficult to tell the nationality of a person.
In fact, for over 50 years, Californians have emigrated from Belgium and residents of Louisiana have come from England.
Likewise, in Europe, in a few years, all Europeans will without reference to their source.
This concept is politically and socially correct. But it should not be lost to the human body nor in medicine.
We must always take into account that an Italian has a power supply different from a Norwegian. South Asians and people from the Caribbean have a potential of developing diabetes 5 times higher than Europeans.
In England, doctors of Indian origin issue leaflets to patients that informs them the risk of developing diabetes if the circumference of the umbilicus is more than 89 cm for men and 80 cm for women.
Even the weather differentiations, the different solar inclination with the differentiation of sunny hours, the sleep-wake rhythms and so on, have influenced our diet.
If we broaden the concept of nationality, we understand that, for an Italian, it is difficult to assume the Nuoc Mam (fermented fish sauce), especially at breakfast.
Instead of milk and coffee, our ancestors, the Romans, have made great use of garum which was very similar.
Regionality
The concept of regionality has not changed much from the concept of nationality in a country like Italy that has different cuisines from region to region and different climatic conditions and land.
Italy extends from north to south for about 1500 km with an impressive climatic difference.
In the month of August in Agrigento (IT), the temperature is over 40° while on that same day in Livigno(IT) , it snows.
It’s easy to see now that Sicilians should eat foods that are refreshing and with a high calorie content.
For a Sicilian, it is difficult to adapt to the Valtellina cuisine as well as a Ligurian cuisine of Emilia.
Ligurian cuisine is based on fish, vegetables and a little meat. Cured meats are served occasionally for the Emilia pork is the main dish.
Children born to parents of different regions have mixed education about food, but parents have had problems with the kitchen of her husband’s wife and vice versa many times already.
The food combinations has been made by the regional cuisines which also respects the choice of foods.
The “Mediterranean Diet”
Ancel Keys (1904-2004) was American researcher who coined the word “Mediterranean Diet.”
In his studies, he has highlighted the studies that Pirrodi Lorenzo, (1911-1999) a nutritionist in Liguria, made in 1939 about the impact food has on the prevalence of disease.
That said, among the principles of the “Mediterranean Diet,” a person’s diet has to be based on local, seasonal and fresh food.
It is the same concept that we find expressed by George Oshawa in macrobiotics.
The “Mediterranean Diet” has been recognized by UNESCO last November 16, 2010
INTANGIBLE CULTURAL HERITAGE OF HUMANIT
Unlike the macrobiotic diet, the Mediterranean diet also has fish, wine, and olive oil as well as fruits, vegetables, and legumes.
In a curious way, people who live in the area of Parma and Reggio Emilia eat large quantities of pork and cheese.
They are less susceptible to heart diseases unlike others who live in the rest of Italy.
This is due to the fact that the Lambrusco wine, which is typical in their region, contains coumarin which is a natural polyphenol and slows blood clotting. Hence, its vascular protective action was demonstrated in a study by Mario Negri Sud (1999-2000)
Our ancestors perhaps unconsciously understood this exact combination.
Coumarin is in fact a scavenger of proteins which is present in their interstitial tissue and also acts an anticoagulant.
Tests are being conducted with the hopes of extracting a drug from it.
Food combinations such as this one must have been eaten by our grandparents daily, experimenting and re-experiencing different permutations. Perhaps they too were suffering from related disorders but had not used drugs other than foods.
The traditions are disappearing but we should be very careful with the old regional recipes and ask why they had done this kind of combinations whether by accident or awareness of the well-being it gave to their physique.
Why do people associate with potatoes? Why do they favor aerofago food which creates abdominal bloating. Potatoes are highly absorbent so it counteracts the swelling.
Why is wine always associated with olives or cheese when it is taken as an aperitif, on an empty stomach?
Simple: because the olives and cheese, being natural fats, prevents alcohol from being absorbed immediately.
Our grandparents, before drinking a glass of wine, did the “bottom” in order not to get drunk, but then there was the specter of the alcohol test or of the breathalyzer.
These are just some of the many examples is getting lost day by day.
Education in nutrition is simple and highly effective.
Copyright 2018
