true, but on the basis of what I have repeatedly observed to cause clinical improvement in a given patient, typically accompanied by consistent improvements in different laboratory tests. Few other au- thors of"diet books"have had the privilege of having their recom- mendations and conclusions so clearly tested and reconfirmed on an almost daily basis Many approaches to nutrition seem more to be systems of belief and passion than proper programs of eating and supplementation based on sound physiological principles. For example, one diet that has gained a very large following has been the one that advises dif- ferent foods depending upon one s blood type. In my opinion, this concept cannot be supported scientifically, although the uniqueness and simplicity of the diet appears to make it very compelling. Sim- licity sells, even if the concept involved is incorrect. Except for the individual who has a legitimate allergy to a food or a food compo- nent, everyone, regardless of their blood type, should achieve good nutrition when the principles in this book are followed The vast majority of the population eats based on ancestral pat terns, cultural norms, family customs, and lifelong habits. There are definitely genetic reasons for the predisposition to obesity and ill ness, but shared patterns of poor nutrition are probably the most important factors for shared poor health among family members You don 't have to just accept that you will be overweight and die of a heart attack at a young age because that was your father's fate When any family shares the same chronically poor nutritional prac- tices, that family will typically share a similar body type and health profile. Another concept that emerged from this wealth of clinical infor mation was that toxins are probably the primary factors that initiate or worsen most illnesses today whether from a dental source or elsewhere, toxins of all varieties act as continuous stressors on the immune system. As long as the immune system withstands the challenge, clinical health is preserved. However, when the toxic
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troduction challenges finally overwhelm the immune system, disease will in evitably result. Furthermore, such a disease will also tend to become pidly entrenched and chronic, since the compromised immune system rarely gets an opportunity to favorably respond to the prac- tice of optimal nutrition along with the removal of toxicity. Rather, such an immune system is usually asked to recover in the face of unchanged toxicity and chronically poor nutrition. This is why so many people who become sick between their late thirties and their early fifties never again become completely well. They may survive but they never again prosper. Too many people, along with their physicians, think that having their symptoms suppressed with pre- scription drugs is the equivalent of actually being healthy. Nutrition is the primary way for our bodies to neutralize or oth- erwise deal with whatever toxins we face on a daily basis. and if you don't deal well with your toxins, you will not feel well or be well. No machine runs well on poor fuel, and our bodies are no different At first, you may feel overwhelmed by the amount of informa tion in this book. Much of it will direct you to do the exact opposite of what you may be doing now. Furthermore, this book discredits much of the traditional nutritional advice given by other health care providers and nutritionists -a fact that may be difficult for you to accept. However, don't feel that if you cannot follow all of the rec- ommendations in this book, there is no point in following any of them. The detail is provided so that you can be completely in formed, and so that any compromises you choose to make will be your own choices I wish you well in your pursuit of good health and normal body weight through optimal nutrition and the minimization of daily toxicity
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apter THE IMPORTANCE OF PROPER DIGESTION GOOD NUTRITION IS MORE THAN HEALTHY FOOD CHOICES One of the most important concepts in this book is that a quality diet alone is not enough to support good health. Certainly, it will be better for you than the typical American diet, filled with sugar and processed foods. But good food can support good health only when it is properly digested. Good food poorly digested is not desirable, and poor food well digested is also not desirable. In fact, poorly di gested food-even good food-can actually further stress your body and compromise your immune system. Therefore, you should never equate good nutrition simply with a selection of good foods You must always address the quality of your digestion as well The definition of nutrition in Webster's Dictionary reflects this im- portant connection between diet and digestion. Webster's defines nutrition as the sum of the processes by which an animal or plant takes in and utilizes food substances This definition includes the processes of assimilating food and converting it into tissue. To talk about nutrition without even mentioning the digestive processes of absorption, assimilation, and conversion is incomplete at best. As we shall see, advising people what to eat without educating them McGraw-Hill's Terms of use
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2 Optimal Nutrition for Optimal Health on how to properly digest that food can actually be harmful to their health. At the very least, such advice misleads well-motivated ple into thinking that only choosing the right foods ends their per sonal responsibilities in their pursuit of optimal nourishment for their bodies Let's now take a practical tour of the digestive system, focusing on how different food components are processed THE MOUTH The mouth controls what is probably the most important part of the digestive process: chewing. Chewing your food thoroughly is the single best way to promote good digestion. Since digestive enzymes act only on the surface of the food that is presented to them, the rate and completeness of digestion are directly related to the total sur- face area of food that is exposed to these digestive enzymes. Many animals can gulp their food with little or no chewing and suffer no ill effects. For example, a snake doesn't chew at all. However, these animals have enormously more potent di nzymes than do. A human being s relatively weak digestive enzymes can never completely do the work that is left undone by poor chewing Depending upon the kind of food you are eating, proper chewing can mean taking twenty, thirty, forty, or even more chews per mout ful. Do not consider your chewing to be complete until whatever you are eating is in a smooth, semiliquid form. Dont swallow until your tongue can no longer detect any significant lumpiness It is very important to emphasize that the primary purpose of chewing is not just to break the food into pieces that are easily swal lowed. Greater ease of swallowing is only a relatively incidental benefit of proper chewing. Good chewing, through complex reflex mechanisms, also stimulates the increased production of digestive enzymes further down the digestive tract, promoting more efficient
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The Importance of Proper Digestion 3 processing of the food as it proceeds through the gut. For this rea son, silly as it may seem, you should even"chew"liquids other than water a few times to initiate these reflex mechanisms Likewise, foods that"require" little or no chewing should be chewed thoroughly nonetheless. Eggs are an excellent example Most people can(and do! swallow a mouthful of scrambled eggs with very few chews. However, a large clump of unchewed egg in the stomach can often end up incompletely digested Protein of any kind is especially prone to incomplete processing when too little of its surface area is exposed to the stomach s digestive acids. One of the most common food allergies is an allergy to eggs, and the ease with which eggs can be swallowed without being well chewe probably accounts for this. The less completely a food is digested, the more likely it is that one will develop an allergy to that food or t of that food As the mouth initiates the digestive process with chewing, the alivary glands secrete saliva to wet down the food. This wetting, aided by the mucus content in the saliva, allows the food to be com- pacted into a mass that is more easily swallowed. The saliva also contains an enzyme called ptyalin, or salivary amylase. Ptyalin works to begin the breakdown of starches and other large carbohy- drate molecules into simpler sugars. The acidity status of the saliva, which is typically neutral to very weakly acidic, allows the optimal activation of ptyalin. When any strongly acidic food is mixed with a starch, this initial breakdown of the starch is inhibited because the ptyalin remains largely inactive Similarly, fat breakdown can be initiated in the mouth, as the alive also contains small amounts of a fat-metabolizing enzyme known as lingual lipase. As this enzyme is stable in an acid envi- ronment, it can act after reaching the stomach s acids. The function of this lingual lipase is of greatest importance in the initial digestion of fats in an infant's diet. As a principle, it is important to realize that certain different enzymes cannot be active at the same points in
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