AliB
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- Type of diabetes
- Type 2
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The thing is that whatever they ate was always eaten in its purest form. Bleaching rice, and wheat flour is a modern concept.
As someone who is very gluten-intolerant and who may or may not be Coeliac, I have done a lot of research on wheat and grains.
It was about 300 years ago when a monk, Gregor Mendel first hybridised wheat. since then it has been hybridised many times - each time increasing the amount of gluten in it - for various reasons. It is estimated that the gluten protein content has increased from around 2% to at least 13%. Some are now wondering whether perhaps it has been hybridised into a form that is exceedingly indigestible for humans and perhaps that is why there is such a huge and rapid growth in gluten-intolerance and other 'auto-immune' diseases, diseases that are unheard of among populations not exposed to it.
On top of that, the processing procedure then removes all the goodness and discards it as pig-feed, it has 'improvers' added to it to make it rise quicker and to create more air, which can contain things like data esters which are derived from petrochemicals.
The flour also has twice as much yeast added to it and the whole process, instead of taking around 24 hours to prove and bake can be completed within 45 minutes.
Is it any wonder that people are being damaged by this stuff?
Add into that all the chemicals that the food is sprayed with, that animals are injected with, that are put in their feed. Animals we eat that have never seen a blade of grass or absorbed any vitamin D from the sunlight. Milk the ancients drank was often from sheep and goats as well as cows, but never would it have been pasteurised and had half its nutrients and all its vital enzymes destroyed in the process. They didn't need 'starters' to make yogurt, the milk naturally contained the lactic bacteria. Don't you think that E.Coli gets into raw milk around the World? Of course it does, but good healthy guts get rid of it without any damage. Damaged guts let it in.
Over the centuries, our ancestors developed the best ways of 'processing' their food. Soya beans were always turned into fermented products - the fermentation broke down certain phytochemicals within them rendering them good to eat. Now they are just ground into a variety of flours and proper processing has gone out of the window.
Different cultures eat totally different diets - the Inuit eat mainly fish, meat and a lot of fat, South Americans tend to eat diets high in beans and pulses, but whatever the diet it was continued down through the generations. The parents - the Mother would have certain types of gut flora inherent within that culture and that flora would be passed on to her children, so they would be used to eating that diet. If you swapped the diets over, they would all get sick because their bodies would not be able to cope with the extreme variance.
We live in a very cosmopolitan World and eat very differently to how our ancestors would have eaten. Our gut flora is undoubtedly very confused. On top of that many of us have been exposed to anti-biotics and other drugs which further decimate and compromise the flora. Weak flora, weak gut, weak body. As Hippocrates said 'all disease begins in the gut'.
There were tribes that could process poisonous plants and make them edible and wholesome. We have lost these skills. If the World collapsed tomorrow, the 'Third World' would be far better off than we are. Many of them are used to foraging for their food, but where would we be without Tesco?
I think you will find that the diet our forefathers ate (and some still do here and there) bears very little resemblance to what we eat today.
As someone who is very gluten-intolerant and who may or may not be Coeliac, I have done a lot of research on wheat and grains.
It was about 300 years ago when a monk, Gregor Mendel first hybridised wheat. since then it has been hybridised many times - each time increasing the amount of gluten in it - for various reasons. It is estimated that the gluten protein content has increased from around 2% to at least 13%. Some are now wondering whether perhaps it has been hybridised into a form that is exceedingly indigestible for humans and perhaps that is why there is such a huge and rapid growth in gluten-intolerance and other 'auto-immune' diseases, diseases that are unheard of among populations not exposed to it.
On top of that, the processing procedure then removes all the goodness and discards it as pig-feed, it has 'improvers' added to it to make it rise quicker and to create more air, which can contain things like data esters which are derived from petrochemicals.
The flour also has twice as much yeast added to it and the whole process, instead of taking around 24 hours to prove and bake can be completed within 45 minutes.
Is it any wonder that people are being damaged by this stuff?
Add into that all the chemicals that the food is sprayed with, that animals are injected with, that are put in their feed. Animals we eat that have never seen a blade of grass or absorbed any vitamin D from the sunlight. Milk the ancients drank was often from sheep and goats as well as cows, but never would it have been pasteurised and had half its nutrients and all its vital enzymes destroyed in the process. They didn't need 'starters' to make yogurt, the milk naturally contained the lactic bacteria. Don't you think that E.Coli gets into raw milk around the World? Of course it does, but good healthy guts get rid of it without any damage. Damaged guts let it in.
Over the centuries, our ancestors developed the best ways of 'processing' their food. Soya beans were always turned into fermented products - the fermentation broke down certain phytochemicals within them rendering them good to eat. Now they are just ground into a variety of flours and proper processing has gone out of the window.
Different cultures eat totally different diets - the Inuit eat mainly fish, meat and a lot of fat, South Americans tend to eat diets high in beans and pulses, but whatever the diet it was continued down through the generations. The parents - the Mother would have certain types of gut flora inherent within that culture and that flora would be passed on to her children, so they would be used to eating that diet. If you swapped the diets over, they would all get sick because their bodies would not be able to cope with the extreme variance.
We live in a very cosmopolitan World and eat very differently to how our ancestors would have eaten. Our gut flora is undoubtedly very confused. On top of that many of us have been exposed to anti-biotics and other drugs which further decimate and compromise the flora. Weak flora, weak gut, weak body. As Hippocrates said 'all disease begins in the gut'.
There were tribes that could process poisonous plants and make them edible and wholesome. We have lost these skills. If the World collapsed tomorrow, the 'Third World' would be far better off than we are. Many of them are used to foraging for their food, but where would we be without Tesco?
I think you will find that the diet our forefathers ate (and some still do here and there) bears very little resemblance to what we eat today.