What's New In The Nutritional/Medical Field?
Nancy Appleton is a nutritional consultant and author from Santa Monica, California. She lectures extensively throughout the United States and Canada on nutrition, and has written two popular books, "Lick the Sugar Habit" and "Healthy Bones".
How many of you know about the Price-Pottinger studies? These are old studies but they are wonderful. These men were doing research in the 1920's and it is just coming out now. Pottinger was a doctor who studied cats. In this study, he divided cats into three different groups and fed them three different diets to find out what effect it would have. The first group of cats was given a diet of raw meat and raw milk. The second group of cats had cooked meat and cooked milk. The third group had cooked meat and condensed milk, and the condensed milk of course had sugar in it. He observed all three groups of cats over three generations. The first group of cats who had been given raw meat and raw milk played happily with each other. When they were thrown up into the air they would land on their feet; there was no jaw-withdrawing, their jaws stayed full, their skin remained shiny, they played with each other, they ate well and produced good litters of cats over three generations. The second group of cats who were given cooked milk and cooked meat began to get arthritis by the second and third generations, and when they climbed up the wire on the side of the cage their little paws would not open and they had to be helped down. Their skin started to get boils and was not quite so shiny. They did not play as well with each other, and the kittens they reproduced were not as healthy. Now, the third group of cats who ate the cooked meat and condensed milk died out in three generations. They could not reproduce. So this will show you how important food is. It does not mean that we all need to drink raw milk - you don't even get it here - but it means that the more raw food we can eat, the less sugary types of foods we eat, the stronger we will be. Certainly there is a lesson to learn from this study.
The Heat - Labile Point
The heat-labile point is a point at which foods change their chemical configurations when they are heated to a high temperature. All foods are made up of carbon, hydrogen, nitrogen and oxygen in different chemical configurations. Broccoli has one chemical configuration, meat another. When you heat them past the heat-labile point, their chemical configurations change. Homogenization, deep frying and barbecuing are all past the heat-labile point. These foods change their chemical configurations, and you haven't evolved the enzymes needed to digest them. These are the foods which are not going to digest, and undigested food can get into the bloodstream and cause problems. If it's fat, it can clog the arteries. It doesn't matter if the french fries say 'no cholesterol' or 'fried in vegetable oil'. If they are fried, your body is not going to be able to handle them.
The University of California at Davis did some research with bread. In order to investigate their theories, first of all they made bread and cooked it very, very mildly, so that there was no browning on it at all. Then, they made normally-cooked bread and lastly, over-cooked bread. The three different types of bread were then given to three groups of people to see how it would be digested. They found that the lightly cooked bread went through the stomach quite rapidly, did not remain there, and caused no problems throughout the digestive system. The more the bread was cooked, the longer it stayed in the stomach, and the harder it was to digest. The dark over-cooked bread caused an immune response in the bloodstream because the undigested food was unable to break down into its smallest components and caused the immune system to come to the defense.
Many people find it difficult to digest baked foods. Healthy people can digest them very well; but if you are not well, when you eat wheat, I suggest that you boil up some grains of wheat and eat them just plain, rather than baking them for an hour or so into a loaf of bread. Moreover, when you bake bread with other ingredients like eggs and other things, you are really over cooking those things quite a bit too. Again healthy people can tolerate this. If you have no symptoms, if you have no headaches, joint pains, fatigue, tendency to fall asleep after meals, arthritis, etc., you don't have to worry, because your body balances back to homeostasis very readily. However, if you have symptoms, you must realize that your body is trying to tell you something. Listen to your body. If you have symptoms, you are doing something to cause those symptoms. They don't come from outside, they come from within. And it's not just the food you eat, it's a whole life-style.