THE CHANGE IN EATING HABITS
The Genomic Diet 8st chapter: The change in eating habits
In recent years, we have seen a significant change in eating habits.
This sudden change hasn’t been appreciated by our bodies. Our delis, from various sources, have led to the introduction of new foods such as fruits, vegetables and meats.
New cooking techniques, inventiveness of chefs, choices from food industries, and the use and food combinations are sometimes, in my opinion, very questionable. I also criticize the feeds given to animals such as fish and cattle since cattle is being given fodder which contains soy (high-protein food) and corn that has nickel.
In susceptible people, nickel creates allergies and allergies are increasingly on the rise.
Nickel-containing-corn is also present chicken feed and is also found in eggs.
To complicate matters even more, doctors and nutritionists work together to add goat’s milk to corn and then eggs which contains traces of lactose in Leghorn chickens.
Today, it contains lactose and nickel: a choice against nature since I’ve never seen a breast-feeding chicken!
Our body is accustomed to a Mediterranean-type food. With respect to new foods, we can only meat or bison with coconut milk or kiwano (Cucumis horned melon) for a few days.
We need to prepare for change gradually.
An organism, according to some scholars, needs 40 generations (about 1000/1200 years old) to properly assimilate new foods and to develop a better digestive system.
A lot of people’s bodies have not yet adapted to bell pepper as it was imported by Christopher Columbus in 1492 when he discovered North America. Potatos were imported around 1500 by Spanish conquistadors and tomatoes were imported into Europe around 1540 and it finally arrived in Italy in 1596. Maybe they’ll never fit into the lives of the Mediterranean people.
How can you adapt to the kiwi (Actinidia chinensis) in 50 years?
We also need a change in lifestyle.
The world economy has been slow and many people have made sacrifices to purchase food.
It gives space to foods of dubious origin, low nutrient and organic content, low prices, and it only fills our bellies and makes us feel satiated but not fed. Feed and feed may seem two, similar Italian words, but in biology and medicine, they take on a different meaning.
Feed means getting the right amounts of proteins, carbohydrates, fats, water, minerals, vitamins and fiber. Feed is, in fact, provides the body with energy from non-essential substances that can be synthesized by the body itself to meet energy needs. Feed means our body needs to meet nutritional needs. It stimulates through hunger.
The food we choose today is according to our taste and our preferences.
“Today, I ate good” , it is not synonymous with having fed properly.
The quality of the food is altogether missed. Only one’s satiety is seen and consequently, gastroenteric diseases and obesity are increasing because of it. The foods are enriched with sugar, starch, preservatives, flavors, saturated fat, anti-caking agents, anti-foaming agents, flavor enhancers, stabilizers, gelling agents, thickeners and much more.
They’re all seemingly harmless substances and the result of our progress in food technology, but over time, the body has difficulties in eliminating the toxins. We therefore need to eat less, but to eat better, especially in a healthy way.
We must focus on food quality and not on quantity, this is the change.
Although we apparently spend more, we must consider the quantity and quality of nutrients we eat. Do you prefer to buy a mobile phone, a dress, or a pair of shoes? Or would you rather spend a weekend buying quality food choices which our bodies consequently need? We must consider that our nutrients become depleted every day.
Our progress leads to a decline in psycho-physical aspects. We are so attracted to foods of different origins but as soon as there is a proposed change to our eating habits to improve our lifestyle and improve our situation in an organoleptic perspective, a thousand thoughts and concerns rush to our heads:
Will we have a good supply of this type?
The media traps us, thanks to their hypnotic power. They work at an unconscious level with images, colors, and sounds. They become involved in the mind in a subliminal level and try (and they often succeed) to influence our choices because they have communicated at a subconscious level.
The information is extensive. The manufacturers’ constant bombardment and the complicity of some public figures who sell their image to advertise the products and decide for us what is good or bad affects our thinking. But we do not take into account the individuality of the person as it would lead us to doubts.
Change or do I change my eating habits?
If I don’t eat pasta or mill, will it create weaknesses?
What about the kiwi? If can’t regularize my gut, does that mean I mustn’t eat it?
My doctor tells me:
“Continue with the power you’ve always followed and do not exclude anything. It ‘a stupid thing to carry out a change of power for your symptoms if the right medicines and everything is resolved.”
MAYBE…
The food industry endeavors to invent new foods but these foods create dependencies and diseases.We can assume that the pharmaceutical industries have become one with the food industry. If you create diseases with food, you can sell more drugs to treat the diseases induced by food.
The confusion technique also involves experts who contradict themselves without even realizing it. If this is the goal, people who become sick to the throat are treated with drugs. Budgets will always be positive for both the food industry and for pharmaceutical sales, but it will be negative for the company that will have to spend more to cure the citizen.
Telling a person to rediscover old recipes from our grandparents is mistaken for regression. We are urged to move forward and create alternatives kitchens, new preservation techniques, new additives, new preservatives, etc. We have to carefully read the dates of the deadlines because we do not know to judge whether a certain food is edible or not.
When I was little, I remember returning from the sea at the end of August. My mom and my grandmother opened the cupboard and took our some yellow corn flour, wheat flour, and all the pasta that had cobwebs. In some cases, there were even moths. They were thrown out of the dumpster.
It was a natural process. Wheat, corn, and all grains in yesteryears at harvest time create pests and release moths that infest the product.
Not today.
Flour won’t expire anymore. Macaroni (pasta) manufactured in 2018 will expire in 2020.
Eating macaroni of two years ago, after it had ‘died,’ will net a nutritional value of zero.
Don’t you wonder why?
Is it really that natural?
If we buy milk and as it expires, according to the indications of the package, we can heat it five days before the expiration date to boiling point.
This is to assume that the product has been altered.
What do we do then? Would we still take it?
Definitely NO
The expiration date however, argues that it is still good. Why don’t we use our brains and impose what the expiration date says?
We remain stunned if mature cheese has expired or has mold. We have to throw it away since it can no longer be eaten.
Too bad.
All true aged cheeses produce molds. Sometimes, they’re even infested with worms. These worms are much sought after by connoisseurs.
A Parmigiano Reggiano, after 60 months of aging, can’t be found anymore because it was all sold before aging or because a cheese connoisseur brought it at an exorbitant price. Also, no one will to purchase it. However, there is a proposed cheese that needs 12-18 months to ripe, but it has nothing to do with a Parmigiano Reggiano, which takes 36-48 months more to mature.
When I look at people my age while I shop, see that they no longer have the critical thinking skills. They can’t judge, lack information; what has changed?
Do I have to follow the rules? Which ones?
Did advertising and false information change the natural course of nature?
We have created the appropriate time frames for industrial activity and consumerism, not the body.
We have been fooled by industrialization.
We abide by rules that have not been made by nutrition experts but by politicians who legislate according to their own interests and the interests of their nation, but not the community.
Our children do not know what it means to eat a slice of bread, butter and jam. And, there’s butter.It’s a food that has been impregnated with the taste of alcohol at 90 degrees. It’s filled with saturated fats and preservatives, but it’s still highly publicized!
A beaten egg in the morning is demonized for cholesterol, but saturated fat croissant with a latte (that has been added with milk that was treated to steam at over 100° fahrenheit) is shown to all. Dead food is getting more promotion from the media than natural food.
Dead foods such as soups, freeze-dried foods, preserved fruit salads with dyes and preservatives, sweets prepared from milk powder, frozen bread, don’t they ever make us ask:
“What do we eat”?
Most kids do not eat vegetables and fruits. It makes me sick. The indiscriminate use of antibiotics increasingly diminishes the intestinal flora, thus hampering immune system.
Are we that confident in insulting our body?
Exotic, dead, garbage, artificial, monotonous, and toxic food only creates deception on the palate and taste.
The repetition of foods with additives and flavorings that have no nutritive properties only serve to make us distinguish whether a food is good or bad according to the conditioning of our palate.
These foods do not nourish nor do they satisfy. It makes our bodies require more food because we don’t eat the nutrients we need. The stomach has taken the place of the brain. We can no longer discern food from food.
We must regain our territorial habits; to return to our rural roots, re-introduce the foods of the so called poor. From there, we will find psychological well-being and economic development.
The power supply should be macrobiotic. It should be understood as a “great life,” i.e. longevity.
Macrobiotic nutrition must be organic and mostly local and seasonal.
The concept of “macrobiotics” was introduced in the seventies when everyone was staring to eat foods from the East without understanding George Oshawa‘s message (one thousand eight hundred and ninety-three-1966).
Thus, soy sauce and seaweed was introduced. It was thought that taking foods of Yin and Yang led to long-life, but the main concept of macrobiotics was staggered. The concept of “take what you grow,” or what grows in your garden or in your region, in your country, or in the right season is not incorporated or altogether overlooked.
George Oshawa was the precursor since the early twentieth century. He was one of the causes of triggering bio-food incompatibilities.
The seasonality is important.
We can’t eat cherries from Chile, Argentina or Brazil at Christmas.
Eggplants are eaten fresh in summer and in the winter, you should eat those that can be preserved in oil.
Our body has frequencies inside it.
They were already impressed on us even before we were born and when we were small. We should be used to eating national or regional foods in the right season. The introduction of foods (which come from outside of this context) causes a weakening of the digestive system and, consequently, of our whole body. In my daily work, I come in contact with people of different nationalities and races. I confirm that they have experienced illnesses before when they lived in foreign countries.
These everyday testimonials made me think of the concept of frequency that has been imprinted in our genes since birth and the bacterial flora in our blood. If it’s modified immediately and radically, it leads to incompatible nutrition. The correct combination of food intake that we’ve been accustomed to from an early age lead us to physical and mental wellbeing.
This, however, does not prevent us to take foods that are rarely grown in places other than our own. However, we must take into account that different foods come from another territory albeit close to our own. It causes a waste of energy (oil, gas, methane, etc.) for the transport and therefore, energy savings which would we could have avoided in the increasing pollution.
Copyright 2018
