What about vegetable juices?

A juicy story The earliest known written records of the use of fresh juice date back to ancient civilizations (Egyptian, Roman, and Sumerian) which, through rudimentary methods, extracted juice from certain fruits (such as grapes and pomegranates) for religious or medicinal purposes. A practice considered beneficial for health and longevity that is also found among the Essenes (around 100 BC), a Jewish community known for living and eating according to hygienist principles. Later, in the Middle Ages, some writings from the 15th century reveal that vegetable juices (notably beet juice) were occasionally used for their purifying, digestive, anti-inflammatory, and restorative virtues. Then, it wasn’t until the 17th century that orange juice made its appearance in certain royal courts (France, England, Netherlands) as a luxury drink and a remedy against scurvy. Before the invention of modern machines, vegetable juices were prepared by finely grating the vegetables and then wrapping the pulp in a cloth or towel to press it by hand and extract the juice. It wasn’t until the 1920s that the first mechanical juice extractors appeared, making the practice more accessible and common. The rise of juices with Max Gerson It was in the 20th century with the German doctor Max Gerson (1881-1959) that fresh juices experienced a true boom, becoming a much more intensive therapeutic tool (several liters of juice spread throughout the day) than the traditional practices that had been limited and sporadic until then. It was because he suffered from persistent migraines that Gerson, finding no remedy for his ailments in the pharmacopoeia of his time, turned to experimenting with raw fruit and vegetable diets, particularly in the form of fresh juice. His conclusive personal experiments led him to systematically study the effects of juices on health and body regeneration. He observed that, when consumed in large quantities and regularly, fresh juices have the ability to stimulate self-healing, improve digestion, strengthen cellular metabolism, stimulate the liver, alkalinize the blood, and provide antioxidants. Little by little, his work led him to develop a therapy based on a vegan diet rich in fresh vegetable juices with precise combinations and dosages. Initially intended to treat tuberculosis, his therapy was later applied to cancer and other chronic diseases. His approach popularized the idea that fresh juices can detoxify and regenerate an organism through a massive intake of nutrients (essential vitamins, minerals, salts, fibers, and other phytonutrients known to fight diseases) concentrated in the juices. Norman Walker (1886-1985) and Ann Wigmore (1909-1994) democratize vegetable juices The story of juices continues with Norman Walker, a British naturopath who popularized the idea that fresh juices can be included in daily nutrition as a health and prevention tool, rather than being reserved for therapies or occasional supplements. At that time, juices were laboriously made using a grinder and a hydraulic press. To make fresh juices more accessible to the public, Norman invented, in the 1930s, the first mechanical juice machine (the Norwalk). In parallel, in his practical works, such as “Fresh Fruit and Vegetable Juices”, he shares juice recipes, each with the observed physiological benefits. A little later, in the 1940s, it was Ann Wigmore’s turn, a Lithuanian-American naturopath and teacher, to highlight fresh juices as a health tool. Influenced by Maximilian Bircher-Benner’s theories of “return to nature,” she believed that plants concentrate more solar energy than animals, and that wheatgrass (rich in chlorophyll) consumed in the form of fresh juice has the power to purify the blood and strengthen the body. Furthermore, her contribution was to promote in the United States, through the Hippocrates Institute, therapeutic programs based on living nutrition, fresh vegetable juices, and sprouting (a concentrated source of nutrients and enzymes) to detoxify the body and help it heal. Thus, in the 1960s and 1970s in the United States, fresh juices gradually gained the trust of the public and the health community. The first juice bars opened their doors, and some doctors and naturopaths began to promote them as concentrates of vitamins and minerals. Juices then found their place both in the Raw Food community and among those who maintained a more traditional diet. Juicer VS Extractor The juicer uses a fast-spinning blade to shred fruits and vegetables and centrifugal force to separate the juice from the pulp. This high-speed process generates heat and oxidation, which destroys some vitamins and enzymes present in the juice. Moreover, the juicer does not recover all the liquids contained in plant cells, particularly those in the cytoplasm, which are the richest in nutrients (chlorophyll, polyphenols, enzymes, antioxidants, etc.) and also in chloroplasts and mitochondria, which are rich in magnesium and iron, respectively. As for cold extraction and slow rotation, it is done using a screw that completely bursts the plant cells without producing heat. For these reasons, juices extracted with a screw are richer in assimilable nutrients than those produced by a juicer because they recover all the nutritional value of the plant, without oxidation. Why drink fresh vegetable juices? 1) To better digest raw foods and heal the body All raw fruits and vegetables have therapeutic properties. Foods from the plant kingdom have the ability to cleanse the intestines thanks to their fibers and certain phytoactive principles like chlorophyll. This cleansing sometimes triggers mild disturbances such as gas, bloating, diarrhea, or even irritations. These discomforts occur when the intestines are overloaded with toxins, colonized by an unbalanced flora, or in an inflammatory state. Read this article on the keys to good digestion to learn more. Moreover, we are primarily made to consume fruits (whose fibers are gentle) and not large quantities of raw vegetables (whose fibers are rougher, especially for root vegetables). However, while fruits are particularly revitalizing and detoxifying, only vegetables have the power to rebuild and regenerate the human body due to their richness in vitamins, salts, and minerals, which are also in soluble form and in the right proportions for proper absorption. Therefore, if you have intestinal or absorption issues, it is preferable, at first, not to consume large quantities of

What about fresh fruit juices?

“Fresh fruit juices purify the body, fresh vegetable juices restore it.” Dr. Norman Walker Natural sugar is the primary source of energy for living beings We all need energy to live, to ensure our biological functions, to defend ourselves from aggressions, to regenerate, etc., and the most efficient source of energy for our cells is the sugar found unprocessed in nature. Even though the body can produce energy from lipids (as is the case during fasting), this backup route greatly burdens digestion and is energy costly, which is why it is not optimal for the body (see the article on the keto-carnivore diet). If we do not primarily derive our energy from the simple sugars in fruits, we will seek it from starches (glue producers, see the article on the harms of cooking) or from animal products (which contain stress hormones that overstimulate the body, giving a false sense of energy, which atrophies the adrenal glands, see the article on the keto-carnivore diet) or from stimulants, which exhaust the nervous system and lead to burnout, such as refined sugar (found in sodas, cakes, jams (including “homemade”), etc.), coffee, tea, alcohol, etc. These three other sources of secondary energy are all addictive, acidifying, and harmful. In the 1970s, the famous hygienist Herbert Shelton already lamented this fear of the natural sugar in fruits, maliciously instilled by lobbies (agri-food and pharmaceutical), which spreads even to the benches of naturopathy schools due to a lack of practice in Living Nutrition and a loss of common sense. Discrediting the safety of fruits, this preferred food for our body, is a way to deprive consumers of access to information that would allow them to consciously choose a diet that provides vitality, joy, and health. Why deprive us of this crucial information for our health? Simply because those who have the power to publish “studies” and inform us on a large scale about nutrition have more interest in having consumers buy cereals, animal products, and industrial food rather than fruits & vegetables. Producing false studies to stifle those that are relevant is a well-honed strategy that was already at work in the 1950s regarding the dangers of tobacco. Conflicts of interest that blur the lines Even though there are clinics (like those of Gabriel Cousens and Dr. Robert Morse in the USA) that treat diabetics with Living Nutrition (favoring fruits), false studies (motivated by conflicts of interest) mislead. “At one time, fructose was recommended for diabetics because fructose has a low impact on blood glucose levels. Relying on this characteristic, a scientific opinion from the EFSA led the European Union to authorize a health claim on fructose in 2013. But fructose’s reputation then deteriorated. Simone Lemieux from the Institute of Nutraceuticals and Functional Foods (INAF) states that ‘when consumed in large quantities, fructose increases triglyceride levels in the blood, which is a factor for cardiovascular disease and insulin resistance.’” Wikipedia It is important to understand that all studies claiming that fructose is dangerous for health are conducted on rats injected with large amounts of pure fructose. This is as absurd as injecting pure oxygen into humans (which is deadly) and concluding that this gas is toxic! That is why pure fructose found in corn syrup (which is heated and contains no fiber) is not comparable to that found in fruits. These absurd rumors about fructose motivated one of my friends, Hervé Deschamps, to conduct experiments on his blood sugar. Using a sensor (FreeStyle brand), he monitored the evolution of his blood sugar over several days through meals and physical activity. Fresh fruit juice VS pasteurized fruit juice Experiment #1: With one liter of fresh apple juice (13 Gala apples processed in the extractor) Contrary to what is often heard, including in the field of naturopathy, fresh fruit juices are the most vitalizing and detoxifying foods (Read Robert Morse “The Miracle of Detox” and Norman Walker “Fresh Fruit and Vegetable Juices” for more information) there are. Fresh fruit juices are even successfully used in some clinics (like Dr. Morse’s in the USA) to regenerate the nervous system (which is very energy-hungry) and revitalize exhausted individuals. Even though it may seem counterintuitive, fresh fruit juices do not destabilize blood sugar (meaning it remains between 0.7 and 1.6 g/l, a healthy range). This is for at least three reasons: Juices (of fruits or vegetables) always contain a quantity of soluble and insoluble fibers that slow down the absorption of sugars and alert the liver that fructose is coming so that it prepares to receive it. When a food is raw, the body metabolizes, assimilates, and eliminates nutrients, various salts, minerals, and phyto-active principles much more easily. Furthermore, according to some sources (see Georgia Knap, a self-taught genius known for her rejuvenation method; unfortunately there is no English version of this Wikipedia page), raw fruits would contain a natural insulin. Fruits mainly contain fructose, which is metabolized by the liver into lactate (25%), glycogen (15%), triglyceride (10%), and glucose (50%) depending on the body’s needs (see diagram 1). Moreover, the regulation of blood sugar (via insulin) is much more effective when sugar is not mixed with fats. Diagram 1 can be found in this article on fructose published on Planet Vie website. (Translation note: this link leads to a website in French. To read it in English or another language, simply copy the URL and paste it into Google Translate https://translate.google.com/?sl=fr&tl=it&op=translate) Anyone can verify this next experiment for themselves: drink a liter of fresh fruit juice and see if you experience hypoglycemia. For if there is hyperglycemia, it is necessarily followed by reactive hypoglycemia. As for the blood sugar spike, it is normal whenever one consumes any food that contains sugar, and this is not a problem. This is confirmed by experiment #1 conducted by Hervé, during which he drank freshly pressed juice from 13 Gala apples in just 6 minutes on an empty stomach in the morning. After this fruit meal, Hervé remained physically inactive (tidying his house

The Stages of Dietary Transition

https://www.youtube.com/watch?v=7skrvQDBriE Translation note: this video is currently in French, but you can activate YouTube’s auto-generated subtitles in English while we work on providing a dedicated English version. Introduction In 2019, after meeting Irène Grosjean and incorporating cleanses as a new hygienist ritual, they definitively weaned me off the attraction to cooked food. Filled with gratitude and feeling inspired to share my experience, I summarized the main stages of the dietary transition that I went through in the following diagram: Five years have passed since then, and the hundreds of people I have accompanied in the meantime on the paths of Living Nutrition have clearly shown me that it is not as simple as this diagram suggests, even when motivation is strong and purgatives are used. Furthermore, I have observed many inconsistencies, such as worrying about an “acceptable” food combination (see below the combination diagram) while industrial food is still regularly consumed. The difficulties and confusions encountered on this path can lead to guilt, frustration, or even eating disorders that can discourage and divert one from this wonderful journey. It was while reading the hygienist Désiré Mérien and his stages of dietary descent towards fasting that the idea came to me to define the concept of the stages of dietary transition, which I have defined in 6 steps:  Detoxification Hypotoxic Diet Hygienist Diet Living Nutrition Frugivore Diet The Gates of Pranism The User Manual for the Stages of Transition The logic of these stages is to gradually remove the most toxic foods and food combinations by replacing them with more physiological ones. This step-by-step approach (like in diving) allows for the gradual release of toxins, weaning off certain addictive substances, rebalancing the intestinal microbiota, and thus improving the terrain, and therefore the overall state of health. Even though, in itself, there are no absolute rules other than the uniqueness of the path for each individual, following this stepwise transition will facilitate the maintenance of a stable goal, bring coherence to the approach, and provide solid foundations that will support the mind in establishing new references and the emotional aspect in stabilizing. How to find the stage you are in and what to do next? To clearly identify the stage you are in, it is necessary to read the diagrams completely, starting from number 1 to the 14th. We will call stage A the first stage where you do not validate all the recommendations listed in the orange boxes. And we will call stage B the one for which you do not follow (more or less) any of the recommendations. You can then estimate that your current diet is somewhere between stage A and stage B. Next, between stages A and B, you write down on a piece of paper all the recommendations (those listed in the orange boxes) that you do not follow. You then have a program to implement to reach stage B. When to move to the next stages? There are 3 scenarios:  When you are well established in a stage, your weight is stable or excessive, and you want change. You can then move to stage B+1. When you want to do a detox cure lasting from a few days to a few weeks. In this case, you can choose the stage of your choice (like a water fast, stage 13) if your adaptability allows it. When you are not satisfied with your state of health or when old symptoms reappear. You can then move to stage B+1. Note: It may be necessary to go back if you have moved too quickly in the transition (for example, on a whim). In all other cases, it is not advisable to do so. The dietary transition, the path of a lifetime Any easing of the diet (by changing stages) greatly promotes the improvement of health. This lasts until the toxic level of the terrain balances with the level of toxins brought by the diet of the stage you are in. This explains why some diets (like the ketogenic) that are far from the principles of Living Nutrition still yield results for a given time. The reappearance of certain symptoms or diseases is a sign that you have reached a state of balance and that it is time to move to the next stage. It is therefore up to each individual to find their own rhythm and dynamic of dietary easing. The 15 stages of dietary transition Click on the diagrams to download them. 1 & 2. The two phases of detoxification 3 & 4. The two phases of the hypotoxic diet 5 & 6. The two phases of the hygienist diet 7 & 8. The two phases of Living Nutrition 9. The frugivore diet 10, 11, 12, 13, 14 & 15. The gates of Pranism How to successfully transition from one stage to another? This can happen spontaneously, intuitively, naturally, and that is ideal. In other cases, it is all a matter of a decision-making process which, according to neuroscience, finds its source not in the neocortex (seat of thought) but in the reptilian brain (related to survival) and the limbic brain (related to emotions). The neocortex can only come in as support, once the decision is made, to justify our choices, maintain the course, and find strategies. 1. Motivation  Decision-making related to the reptilian brain can be: healing or surviving an illness, living longer, limiting one’s ecological footprint, not intentionally poisoning oneself, etc. Decision-making related to the limbic brain can be: taking care of oneself, having more energy, compassion for the animals we kill for food, expanding one’s feelings and consciousness, feeling more peace, love, and joy, etc.  2. Understanding and promoting the mechanisms at work a) The hormonal axis: Transforming pleasure (dopamine) into joy (serotonin)  Our intestinal microbiota alone produces 95% of the serotonin (the happiness hormone) in the body, which is why the intestines play a key role in regulating mood and the feeling of well-being. When the balance of the intestinal microbiota is disturbed (dysbiosis)

What are our protein needs?

“What you consume becomes a part of you. The closer it is to you evolutionarily, the more it interferes with your system.” Sadhguru Introduction “Where do you get your protein?” is undoubtedly the most frequently asked question I have received, which is why it deserved a detailed response in the form of an article. From their discoveries in 1835 to the unfounded myths that have taken hold of the collective unconscious, I invite you to discover our real protein needs according to current science.  Note: All protein values expressed in % in this article indicate a caloric ratio. Thus, 10% of protein in the diet of a person consuming 2000 Kcal corresponds to 200 Kcal from protein, or 50 g of protein (since there are 4 Kcal for 1 g of protein). The chemistry and role of proteins Discovered in 1835 in the Netherlands by chemist Gerardus Johannes Mulder, proteins are biological macromolecules present in all living cells. They are coded by a sequence of amino acids, linked together by peptide bonds, which adopts a three-dimensional structure according to a specific folding that allows them to perform various vital biological functions. Generally, a molecule is referred to as a protein if it contains more than fifty amino acids, as a peptide if it contains a few dozen, and as a microprotein if it contains fewer than 10. All proteins from all known living beings are made up of 22 different amino acids known as proteinogenic amino acids. Humans, like most species, only have 20 different proteinogenic amino acids. However, there are about 500 amino acids that play a central role in the physiology of the organism, regardless of their contribution to proteins. Proteins are classified into different categories: Structural  proteins that allow the cell to maintain its structure and shape (keratin, collagen, etc.).  Enzymes that modify the speed of chemical reactions in the cell.  Motor proteins that enable mobility (actin, myosin, etc.).  Regulatory proteins that modulate the activity of other proteins and control gene expression.   Transport  proteins that ensure the transfer of different molecules in and out of cells (hemoglobin, albumin, etc.). But also defense  proteins (antibodies), storage, signaling, communication (hormones), energy (ATP), etc.  The importance of the role of proteins in the human body explains its etymology from the Greek “prôtos”, which means “first”. Our protein needs  In the 1950s, Dr. William C. Rose conducted experiments on humans (see  this article)  to determine the so-called “essential” proteinogenic amino acids, those that we need but that our body cannot metabolize. According to his work, 9 of the 20 essential amino acids are (with average daily needs): histidine (700 mg), isoleucine (1,400 mg), leucine (2,730 mg), lysine (2,100 mg), methionine (1,050 mg), phenylalanine (1,750 mg), threonine (1,050 mg), tryptophan (280 mg), and valine (1,820 mg).   The body has the capacity to produce certain amino acids itself, notably the 11 so-called “non-essential” amino acids which are: alanine, asparagine, aspartate, glutamate, glutamine, glycine, proline, serine, tyrosine, cysteine, and arginine. It is also capable of converting certain amino acids into other amino acids, a mechanism that plays an important role in the synthesis and recycling of proteins. Then, depending on its needs, the body produces all its proteins from the amino acids it produces itself, recycles, or derives from the digestion of food. With the indispensable contribution of insulin, amino acids are assembled into proteins within cells according to the instructions recorded in our DNA.  Notes:  – 80% of our amino acid needs come from the recycling of proteins already present in the body.  – The “essential” status of histidine is still debated as the body can produce it but not enough according to experts.  – Dr. Rose’s results should be put into perspective as the values obtained are those that maximize the growth of the organism without considering health.  – Only plants produce essential amino acids. Thus, all animals find their essential amino acids by eating plants or other animals.   Official protein recommendations  Since the 1980s, the  ANSES, the FAO, the  UN and the WHO  have published reports on our protein needs based on Dr. Rose’s experiments. According to these official organizations, our daily protein needs average 0.66 g of protein per kilogram of body weight, and the recommended dietary allowances, given with a margin of “safety”, are 0.83 g/kg to meet our essential amino acid quota. Even though our protein needs vary depending on our age (see table below), they are naturally met by a caloric ratio of 10% protein. This means that for a person needing 2000 Kcal daily, 160 g of protein is sufficient. Many other official groups such as the U.S. National Academies’ Institute of Medicine and the National Research Council also suggest that consuming only 10% protein is largely sufficient. Estimation of our protein needs per kilogram of body weight Source: Massimo Nespolo, Professor at the University of Lorraine The protein content (caloric ratio) of foods Source: Douglas Graham’s 80/10/10 Diet These estimates coincide with what is observed in our primate cousins who are frugivorous. Indeed, according to primatologists, chimpanzees, bonobos, orangutans, and gorillas consume about 7% (caloric ratio) of protein. It is known that fruits contain on average 4-8% protein, and vegetables 30% (see the table above with protein values calculated based on the caloric ratio of the food). It is not a coincidence that fruits and vegetables contain the exact amount of protein necessary for our bodies. And it is also not a coincidence that the minerals they provide are mainly alkaline minerals: calcium, sodium, magnesium, and potassium. Furthermore, as we will see later, and contrary to what can be read in magazines, all these essential amino acids are present in fruits and vegetables. “In his book, “The China Study”, T. Colin Campbell, a renowned professor of nutritional biochemistry at Cornell University, states that we only need 5-6% protein to replace what we naturally lose. He adds that “for about fifty years, a figure of around 9-10% protein has been recommended to ensure that people

What about the acidity of citrus fruits?

Are citrus fruits acidifying? Many people report that their dentist has warned them against consuming citrus fruits, those acidic fruits that could be a cause of enamel demineralization and, indirectly, dental cavities.  Let’s see what the situation is by studying some chemical characteristics of lemon juice, the most acidic of the citrus family. The pH of lemon juice is between 2 and 3 and its pKa (the acidity constant) is greater than 3. This means that the citric acid contained in lemon juice only releases its protons (the acidity) if it is in an environment where the pH is greater than 3. For this reason, it is said to be a weak acid. However, lemon juice is met by hydrochloric acid in the stomach, which has a pH between 0 and 1, and a pKa of -6, making it a strong acid. Therefore, lemon juice does not release protons (the acidity) in the stomach and is thus not acidifying for the body. Moreover, citric acid is found as a metabolite in the Krebs cycle, a set of chemical reactions that allows cells to produce energy. The citric acid we consume through lemon juice is either used directly by the cells to produce energy or metabolized by the liver into non-acidic compounds and bicarbonate (which is alkaline). Ultimately, after consuming lemon juice, the body has fewer acids to expel than before and additionally benefits from the intake of alkaline minerals such as potassium, calcium, and magnesium. This is why citrus fruits are classified among foods with a negative acid load (Potential Renal Acid Load). Citrate (the ionized form of citric acid) also inhibits the formation of certain types of kidney stones, particularly those based on calcium oxalate. Overall, it can be said that the weak acids from fruits contribute to the regulation of the body’s pH, especially if one has a diet that is too acidic. The citric acid found in citrus fruits and some red fruits has other benefits:  Promote digestion: Citric acid stimulates the production of gastric juices, which helps better digest food. Natural antioxidant: Citric acid helps neutralize free radicals, thus protecting cells against excess oxidative stress (in the right proportions, the oxidation process is normal and necessary). Improve mineral absorption: It can enhance the absorption of non-heme iron (from plant sources), especially when consumed with vitamin C. Natural preservative: It helps preserve food by slowing down oxidation and the proliferation of bacteria. Do citrus fruits damage teeth? Citrus fruits are therefore not acidifying, but can they still damage tooth enamel? As we have seen, they are weak acids and their transit time in the mouth in contact with teeth is short. On the other hand, when the body is acidified, the pH of saliva decreases and becomes a favorable environment for bacteria responsible for cavities (Streptococcus mutans) that feed on food residues stuck in the teeth and release acidic waste that can erode enamel. Since our teeth are bathed in saliva 24/7, the acidity of saliva is the number one cause of enamel demineralization.  Conclusion Experience shows that the more acidified one is, the more one is attracted to acidic fruits which, once digested and metabolized, are alkalizing. This is why it is easy to misinterpret the true culprit of dental problems or, more generally, acidosis… Some still believe that we are not all capable of transforming the acidity of fruits into base when the liver or the Krebs cycle (which produces energy from nutrients) are defective. A rare scenario that only concerns physically inactive individuals with very low vitality. Moreover, an organism with a tired or congested liver will not be able to properly digest its food, whatever it may be, without producing acidic residues. Furthermore, under the principle of alliesthesia, it is unlikely that these individuals will be attracted to acidic fruits if the body does not have the resources to use them to its advantage, simply because the experience will be unpleasant. Moral: Don’t deprive yourself of eating acidic fruits if you love them! But don’t force yourself either; the body knows exactly what it needs and in what quantity!  To go further:  Read these articles on “Dental hygiene” and “How to use instinct to choose the foods the body needs?”

What are our needs for lipids?

Introduction Since 2003, the WHO and the Food and Agriculture Organization of the United Nations have recommended a fat intake of between 15 and 30%. This percentage means that for a daily intake of 2000 Kcal (value for a sedentary person), between 300 kcal (15% of 2000) and 600 kcal (30% of 2000) should come from fats. Currently, the average French person consumes 40% fat. For a raw foodist accustomed to a cuisine based on oilseeds, this percentage is sometimes between 40 and 60%! The excess of fats has long been criticized for its harmful effects on the cardiovascular system and is now recognized as the main cause of type 2 diabetes. Raw foodists believe they are safe because they consume raw fats. I invite you to discover in this article many biological mechanisms that seem to indicate that excess fats explain many failures that occurred during the transition to Living Nutrition. The chemistry of fats The term fat refers to oily substances that are insoluble in water, such as fats, oils, waxes, sterols, and triglycerides. They constitute the fat of living beings and are by nature hydrophobic or amphiphilic (one hydrophobic part that repels water and one hydrophilic part that loves water). This amphiphilic property is the origin of the fluid and flexible lipid bilayers that make up the biological membranes of our cells. Fats are officially classified into 8 categories. The 3 most well-known are: Fatty acids. These are chains of carbon atoms to which hydrogen atoms are attached. Fatty acids are said to be “saturated” or “unsaturated” in hydrogen depending on the number of double bonds existing between the carbon atoms (0 double bond = saturated, 1 double bond = monounsaturated, 2 or more double bonds = polyunsaturated). Saturated fatty acids are solid at room temperature, while monounsaturated and polyunsaturated ones are liquid at room temperature. The more polyunsaturated a fatty acid is, the lower its melting point. Fatty acids are also classified as cis (characterized by a low melting point) or trans (due to exposure to heat or industrial hydrogenation). When fatty acids store by grouping 1, 2, or 3 around glycerol (an alcohol naturally present in the body), they form mono, di, or triglycerides. Sterols and their derivatives, which include cholesterol, steroids (testosterone, estrogen, cortisol), and vitamin D. Phospholipids, which are major components of the cell membranes of nervous tissues. Fatty acids, sterols, and phospholipids constitute the bulk of the fats in human nutrition. They are all components of cell membranes, which cells depend on to maintain their structure, oxygenate, absorb micronutrients, and eliminate waste. Fats also play an essential role in growth, cell recycling, and hormone production. At the beginning of the 21st century, physician and researcher John M. Rose was the first to identify the functions of fatty acids on health and the importance of maintaining an adequate balance in the dietary intake of different fatty acids. He identified two in particular that he called “essential fatty acids” because our body cannot synthesize them and therefore needs to find them in food. According to Rose, the two essential fatty acids are: Alpha-Linolenic Acid (ALA, from the omega 3 family). Linoleic Acid (LA, from the omega 6 family). These two polyunsaturated fatty acids are building blocks from which the body manufactures 12 other fatty acids. All fatty acids made from ALA are called omega 3, and all those formed from LA are called omega 6. However, not all omega 3 and 6 are essential; only ALA and LA are. The properties of fats Fats cover a range of molecules essential for the functioning of the body, while fats mainly refer to triglycerides, which are a form of energy storage. Thus, all fats are lipids, but not all lipids are fats. Vegetable fats tend to be liquid and therefore polyunsaturated (except coconut oil), while animal fats tend to be solid and therefore saturated (except fish oil). The digestibility, assimilation, and utilization of fats are better when they are polyunsaturated because their fluidity makes them more malleable for the body, which can saturate them at will (by adding hydrogen) according to its own needs. Fats are distinguished from other macronutrients: By their high calorie content. While 1g of carbohydrates or proteins contains 4 kcal, 1g of fats contains 9. They are absorbed directly by the lymphatic system in the intestine, which is why they enter the blood without passing through the liver. Their digestion is slow. 600 calories of fats can take up to 5 hours to digest. Mixed with other foods, this digestion time is further increased, and a meal of protein + fat can remain in the stomach for up to 10 hours. Their (almost) absence of smell and taste. They are recognized more by their texture. Our adipose tissues contain 10% essential fatty acids. Alpha-Linolenic Acid (ALA, from the omega 3 family) and Linoleic Acid (LA, from the omega 6 family) are essential for the health of our skin and hair, for development and growth, and for the proper functioning of the immune and glandular systems. Omega 6 (found in quantity in sunflower seeds, grape seeds, walnuts, etc.) has a pro-inflammatory, prothrombotic, and hypertensive action, while omega 3 (found in quantity in flax, blackcurrant seeds, evening primrose, etc.) has an antioxidant, sedative, and vasodilatory action. Omega 3 and 6 therefore have complementary actions, which is why it is recommended to balance their intake by consuming them in equivalent amounts. The benefits of fats If they are of good quality (see below), fats present various benefits for the body: Once stored as fats, they insulate from heat and cold. They replace yellow fats (bad fats) with brown fats that have 18 important metabolic functions in the body. Read this article on the benefits of cold to learn more. They form the insulating myelin sheath around nerves and participate in the good circulation of electrical current. Some fats (mainly omega 3) are known for their anti-inflammatory properties. Due to their liposoluble properties, fats are

Living Nutrition VS keto-meat diet

Recently, through two videos that were shared with me, I was surprised to learn that some people consider humans to be neither frugivores nor even omnivores, but carnivores. One of them is extracted from a so-called ‘integrative’ medicine congress, so I listened carefully to the arguments presented that would suggest that humans are physiologically designed for a keto-carnivore diet (that is, based on meats and fats). I respond point by point to these arguments in this article. Here are the videos in question: https://www.youtube.com/watch?v=HEoeF6fMgYghttps://www.youtube.com/watch?v=y1isDi3hFQc My surprise lies in the fact that the phylogenetic classification of humans undeniably places us among primates that are part of the great ape family, all of which are frugivorous species. Even though humans have gradually anatomically differentiated from other anthropoids over the past two million years, we have retained organs and a digestive system very similar to theirs, as can be verified in the comparative study below, made famous by Herbert Shelton, which is attributed to Dr. Richard Lehne and Swiss Dr. Bircher-Benner over a century ago. Observations that have been confirmed for several centuries by anatomists, anthropologists, and naturalists. I did not think that a debate could still take place on this subject; however, there are a few sites (like this one) (Translation note: this link leads to a website in French. To read it in English or another language, simply copy the URL and paste it into Google Translate https://translate.google.com/?sl=fr&tl=it&op=translate) that challenge some data contained in this diagram. It is true that some points are debatable, such as the true length of the human intestine, which is a complex data to evaluate and has been the subject of controversies for over a century, as can be verified in publications like  “.Observations upon the growth and length of the human intestine”, American Journal of Anatomy, 34(2), 227–284, by Bryant, J. (1924).  That said, even if it is always possible to quibble over parameters that everyone cannot verify for themselves, like the length of our intestine, the acidity of gastric juices, the nature of our intestinal flora, etc., it is evident that we are not capable of catching animals with our bare hands and that, even if we could, we would not be able, with our dentition, to tear their skin to eat their flesh. Moreover, the majority of us would be repulsed by the idea of killing an animal with our own hands. This is what common sense and observation tell us. For these reasons, our regular consumption of animal proteins has depended, since its origins, on technology for hunting (weapons), skinning and cutting meat (flint), and fire to preserve meat or rid it of parasites. The idea that humans are frugivores is therefore not new. This makes sense since before  Homo sapiens sapiens  appeared, our ancestors (non-human) were frugivorous for 63 million years. It is only in the last two million years that humans began to consume meat, hence the necessary appearance of adaptations to digest this type of food. However, this does not mean that we have become carnivores, nor does it mean that we cannot return to our preferred diet: fruits. To learn more about dietary changes during evolution, read the article  “The Origins of Living Nutrition.” To read other strong arguments in favor of plant-based nutrition, read the article “What is the ideal % of living nutrition for everyone”, paragraph: “Why do I no longer consume animal products at all”. A revealing anatomical fact about our true nature, frugivore or carnivore, seems not to be questioned by proponents of the human carnivorism thesis. It is the remarkable fact that, unlike carnivores, we do not secrete uricase, an important enzyme that transforms uric acid produced during the digestion of animal proteins into a more soluble and less corrosive substance: allantoin. “Uricase is the final catalyst in the degradation of purines in non-primate mammals and lower primates, but the expression of uricase has been lost in humans and higher primates during evolution. Uricases directly degrade  relatively insoluble uric acid by catalyzing its conversion into  highly soluble allantoin.”  xPharm Click here to learn more about this topic (Translation note: this link leads to a website in French. To read it in English or another language, simply copy the URL and paste it into Google Translate https://translate.google.com/?sl=fr&tl=it&op=translate). https://www.youtube.com/watch?v=Yoe7l9SRcqghttps://www.youtube.com/watch?v=JsGED4iykrY Translation note: the second video is in French, but you can activate YouTube’s auto-generated subtitles in English while we work on providing a dedicated English version. Beyond anatomical, anthropological & ideological arguments, let’s return to the facts. Experience shows that some humans, like the Inuit, have adapted to a carnivorous diet rich in fats. In a context, let’s remember, with a lot of hormesis, periods of fasting, the consumption of berries in summer (acidic fruits help uric acid exit tissues) and a reduced life expectancy (around sixty years) compared to blue zones (around a hundred years) where the diet is primarily vegetarian. In reality, if one eats raw meat as well as all parts of the animal (skin, bones, blood, guts, and viscera included, like a carnivore), or by aging the meat, humans can find everything they need in terms of micro and macronutrients for physical development. Just as humans can also develop with an exclusively plant-based diet. But that is not the question. This is where etymology becomes interesting, as can be read in the “Zen Detox Aromatic Cure” volume 1 by Nelly Grosjean and Miguel Barthéléry:  “Food, from alere = to nourish and mentis = mind… food is literally the nourishment of the mind; nutrition, from nutrire = to grow. Let’s talk about ‘feeding’ rather than ‘nutrition’! To feed is to unconsciously evoke the idea that we do more than replace matter; we (in)form the mind. So let’s talk about natural and living nutrition and leave nutrition to nutritionists!” The real question is rather about what matter we wish to inform our minds with. With fruits that plants produce in a spirit of cooperation (their flesh is sweet to entice animals to consume

The Dangers of Cooking

Until the mastery of fire, about 1 million years ago, humans ate raw food. The evolution of dietary habits has been much faster than our genetic evolution, and the consumption of “glues”, toxic products, and Maillard bodies, largely related to cooking methods, has become significant. With the advent of modern nutrition, our bodies face a growing mismatch between the products consumed and the biological capacities to digest, absorb, utilize, and eliminate them. Cooking is referred to as soon as the food is exposed to a temperature above 42°C. Because beyond 42°C, enzymes degrade and the food gradually loses its nutritional and therapeutic qualities. The creation of colloidal waste As soon as we heat a food, chemical reactions occur between proteins, carbohydrates, and lipids. These reactions create new compounds that do not exist in their natural state and that the human body struggles to eliminate because they have the property of being viscous and sticky. This is why we say that cooking generates “glues”. They are particularly present in starch (see this article on starches) when heated because chemical reactions modify the bonds in the carbohydrate chain (cross-linking phenomenon), making it partially indigestible and a source of many sticky residues. A similar phenomenon occurs with dairy products. Moreover, the industry uses starch and casein from milk to make glues. So it is not a metaphor. The problems caused by glues: Cooking food also generates glues as soon as sugars react with proteins under the effect of heat. However, glues are mainly generated by the consumption of anything containing cooked starch (gluten or not) and heated dairy products (like U.H.T milk). It is important to distinguish between “glues” and endogenous mucus, which is produced naturally to protect the mucous membranes. This mucus, although natural, can be produced in excess by the body in response to inflammation caused by acidification of the body, the presence of foreign proteins, or pollutants. The body evacuates these glues and excess mucus in the form of phlegm, viscosities, and discharges known as colloidal waste. Glues are the main problem for the body before acids and pollutants because they can settle anywhere in the body, paralyzing the immune system and its self-cleaning abilities. This is for several reasons: They slow down the circulation of lymph, which is responsible for transporting cellular waste to the excretory organs. They attach to the elimination or filtration organs, hindering the proper functioning of the excretory organs and the immune system. When they accumulate in the kidneys, they indirectly cause acidification (since the kidneys are supposed to eliminate acidity). They make us more sensitive to all other forms of pollution (water, air, waves, pesticides, etc.) because our immune system functions less well and accumulates pollutants. Glues can also promote or exacerbate states of anxiety, depression, fear, shyness, and decrease brain plasticity, which can result in increased difficulty in changing habits and beliefs. It is through the intestines that glues are mainly evacuated, but when there are too many or when the intestines no longer do their job properly, the skin, mucous membranes, sebaceous glands, and lungs take over. This promotes the appearance of cysts, acne, oily skin, boils, abscesses, seborrheic dermatitis, oozing eczema, asthma, white discharge, bloating, bronchitis, sinusitis, excess earwax, serous otitis, colds, diarrhea, allergies, white tongue, etc. Maillard bodies A French chemist, Louis-Camille Maillard, discovered in 1911 that amino acids (the basic building blocks of proteins) in the presence of sugars and at high temperatures turn brown. He presented this discovery to the Academy of Sciences and then in a book published in 1913. This chemical reaction has since been called the Maillard reaction. All this would be just insignificant theories if this glycation of amino acids (which means caramelization of proteins) were not produced daily by bakers, pastry chefs, chocolatiers, caterers, cooks, and roasters. It indeed results in an appetizing browning of foods and the appearance of characteristic flavors often appreciated (the crust of bread, roasting of poultry, aromas of roasted coffee, etc.). Unfortunately, it is nutritionally detrimental because it causes a loss of quality in the ingested proteins and the production of insoluble and indigestible substances. The Maillard reaction occurs when a mixture of proteins and sugars is heated to a temperature above 55°C. Knowing that the higher the temperature, the more numerous the chemical reactions will be and the more detrimental to health. Among the Maillard bodies, acrylamide is formed during the high cooking of starchy foods containing asparagine. Acrylamide is particularly present in chips and breakfast cereals, coffee powders, chicory, and all foods that are heavily grilled or cooked above 120°C. Its carcinogenic and toxic power for reproductive and nervous system cells is recognized. There are at least three other types of toxic compounds: PAHs (polycyclic aromatic hydrocarbons) are formed by heat or incomplete combustion of organic matter. Grilled and smoked foods, heated vegetable oils and fats contain a large number of PAHs. Heterocyclic amines form during the high-temperature cooking of meats and fish. Thus, grilled meats and fish, as well as cooking exudates, are the main sources of heterocyclic amines. Carboxymethyl lysine is a pro-oxidant substance. It is responsible for the creation of free radicals and micro-inflammations. The destruction of enzymes and nutrients Enzymes are specialized proteins that enable chemical reactions within our body; they are also called biocatalysts because they accelerate chemical reactions. Our body hosts hundreds of thousands of enzymes that are essential for life because they carry out all cellular processes: DNA repair, molecule production in the cell, transformation of sugars into fat, message transmission, etc. In summary, enzymes allow us to breathe, digest, regenerate, and detoxify. The enzymes present in raw, living, and unprocessed foods participate in the digestion process. They relieve and complement the work of the body’s enzymatic secretions, which consist of breaking down ingested food into very small molecules. Enzymes will transform macronutrients (lipids, proteins, complex sugars) into fatty acids, amino acids, and simple sugars. Without them, we can hardly assimilate the nutrients contained in our foods. However,

Are starches good for your health ?

“Starches, including cereals, have become very popular among Homo sapiens. Ungerminated cereals have very low nutritional value and are acidifying, cause weight gain, are difficult to digest, and turn into sticky starch. The reason we feed our livestock and pigs with cereals is to fatten them up for better sales.” Dr. Robert Morse “One must keep the stomach free to think well.” Voltaire Prehistorically Since the Neolithic, about 12,000 years ago, humans have gradually transitioned from a nomadic hunter-gatherer lifestyle to a sedentary life organized around agriculture. While for two million years humans and related species primarily consumed fruits, vegetables, nuts, and some animal products (the meat proportion was greater for tribes living near the poles), our species completely altered its diet by moving out of the Paleolithic and primarily deriving its energy from the consumption of starches. These are foods rich in starch such as cereals (wheat, rice, corn, barley, oats, millet, sorghum, etc.), pseudo-cereals (buckwheat, quinoa, amaranth, etc.), legumes (lentils, soy, beans, peas, fava beans, etc.), tubers & roots (potatoes, sweet potatoes, Jerusalem artichokes, cassava, yams, taro, cassava, arrowroot, etc.), and certain fruits (chestnuts, green bananas, etc.). This unprecedented dietary change had direct consequences in terms of health, and many pathologies began to appear, including dental issues (see this article on dental hygiene). To learn more about this evolution of human dietary habits, read this article on plant-based and living nutrition. Glucose versus Fructose Today, the consumption of starches still represents, according to studies conducted in France, about half of caloric intake. However, starch is a complex sugar (a chain of glucose) that cannot be used in its raw form by the body. It must first be broken down into simple glucose molecules through the action of an enzyme, amylase, which acts in the mouth (hence the importance of taking the time to chew well) and in the intestines. Then, the pancreas produces insulin, a hormone that allows glucose to enter cells to be used for energy production and thus contribute to proper cellular function. It is much more economical (biologically speaking) to consume fructose (the predominant sugar in fruits) because it has the property of entering cells directly (by diffusion) without needing intermediaries like enzymes and hormones. This represents an energy saving, avoids hyperglycemia, and does not unnecessarily fatigue the pancreas. The only “advantage” of starches (also applicable to animal products) is that they have allowed humanity to live outside the tropics (a region where, in general, one would like to spend their holidays or retirement), where there are not enough fruits to sustain oneself exclusively. To learn more about the importance of sugar and the different forms in which it can be consumed, read this article on different sugars. What about diabetes and hypoglycemia? Even if it may seem counterintuitive: the sugar from fruits does not create hyperglycemia but simply a small spike in blood sugar (blood sugar level). This is not the case with starches, which, because they contain glucose and not fructose (see the previous paragraph), require insulin to be digested and absorbed. It is this poorer absorption of glucose compared to fructose that is responsible for hyperglycemia after each meal containing starches (or any refined sugar). In reaction to this (unnatural) hyperglycemia, which is harmful to the body, blood sugar then drops well below the threshold value, and this is what is called hypoglycemia. This occurs in response to hyperglycemia, which is why it is termed “reactive hypoglycemia.” Various symptoms may then follow: hunger in the mid-morning after a non-physiological breakfast (bread, cereals, biscuits, etc.), almost sudden fatigue, headaches, the need to rest, etc. The entire body is put on alert to manage this sugar overload, forcing it to work well beyond its capabilities. This can lead to the exhaustion of certain organs and their dysfunction (such as type 2 diabetes). To learn more about meal timing, read this article on social life and meal frequency. Thus, whether we eat cereals, legumes, tubers, or fruits, blood sugar necessarily increases. But it does not increase and decrease in the same way, which generates a very different impact on the body. Health problems related to the consumption of starches Aside from the digestion and absorption issues of starch, starches (cereals, pseudo-cereals, legumes & tubers) are almost always consumed cooked, which has many harmful repercussions on health. 1) Cooked starch is sticky When we cook (beyond 42°C) a food, chemical reactions occur, and new compounds, most often toxic, are created. In the case of starch, the glucose molecules that compose it will fold in on themselves due to heat, a mechanism called “gelatinization,” to form a new molecule that does not exist naturally and has the property of being sticky. Cooking starches thus alters their chemical characteristics by creating additional bonds on the chains of simple sugars. Subsequently, these starches will be poorly metabolized by the body and will only be partially digested: part in the form of glucose, and another part in an indigestible, sticky, and unassimilable form that will pose problems. This sticky property of cooked starch has been known for a long time, which is why it has been used to stiffen shirt collars or make homemade wallpaper paste (see this video on how to make homemade glue). Nowadays, the industry still uses starch (but also milk casein!) to develop all sorts of particularly effective glues. This awareness may come as a shock, but eating cooked starch (and heated milk too) is akin to eating glue… The consumption of cooked starches thus generates undigested sticky residues that will partly agglomerate in the intestines (to form mucoid plaque) and, in the long term, lead to inflammation of the mucosa, which will result in intestinal hyperpermeability (a source of inflammation responsible for many digestive, autoimmune, chronic, and inflammatory diseases, etc.) and chronic malabsorption (a source of deficiencies and thinness).  Another part of these undigested and sticky residues will enter the bloodstream and lymphatic circulation, which will result in overloading and thickening these fluids. These

What to think about sugar in Living Nutrition?

“Theory is when you know everything and nothing works. Practice is when everything works and no one knows why.”  Albert Einstein Introduction The desire to write this article came to me while traveling on the island of Réunion when, several times, locals seeing me eat fruits told me that I was going to get diabetes. How Homo Sapiens Sapiens, this living being belonging to the family of great apes, with its frugivore digestive system (see this article on ideal nutrition), has come to distrust fruits? The population is so confused about its dietary needs that Google is consulted to tell us what to eat. Humans, proud of their science (I am also curious to read the AI’s nutritional recommendations), are the only living beings that need specialists to know how to nourish themselves. The reason is simple but it shakes some official dogmas: we are all made to eat the raw foods we can catch with our bare hands in nature and that we love to consume. This principle applies to all species on Earth. Nature should be our only nutritionist, dietitian, doctor, teacher, etc. Any other theory on nutrition is just pure speculation that distances us from common sense. But to know our nutritional needs, we must first clear our minds of false ideas, like those we will see about sugar, and (re)learn to listen to our feelings. A natural impulse that, as children, we were not encouraged to follow since it was primarily about eating at fixed times and finishing our plates. It is a whole journey to restore this connection, and I sincerely hope that this article will contribute to it. First, it is important to define in a simple yet rigorous way what we mean by “sugar” as well as the different forms in which we find it in food. For the sake of simplification but also to spare us some mechanisms and obscure notions, I will deliberately simplify my presentation so that it leads us, guided by common sense, to take a step back rather than dive into endless biochemical complexities. Complexities, I emphasize, mastered by no human being, however knowledgeable they may be. I will therefore get to the point by talking about the two main types of sugars: simple sugars (those that the body can assimilate very easily) and complex sugars (those that the body can assimilate provided they are digested by means of enzymes). Two types of sugars: The main simple sugars (or monosaccharides) in food are: glucose, fructose, and galactose. These simple sugars are very easily assimilated by the body. The main complex sugars (or polysaccharides) in food are starch (a chain of glucose in alpha linkages), sucrose (one molecule of fructose and one of glucose), cellulose (a chain of glucose in beta linkages), and lactose (galactose + glucose). These so-called complex sugars (because they are assemblies of simple sugars) must be hydrolyzed (that is, broken down into simple sugars) to be assimilated by the body. Sugar in foods Fruits contain varying proportions of fructose and glucose. Corn syrup, wheat, etc., contain only fructose. Honey contains ⅓ fructose, ⅓ glucose, and the rest in the form of other sugars. White and brown sugar contain sucrose. Milk contains lactose. Starchy foods, cereals, legumes, and root vegetables contain starch. This starch (a chain of glucose in alpha linkages) is broken down into glucose by an enzyme called amylase. All fruits, vegetables, and the seed coats contain insoluble fibers made of cellulose (a chain of glucose in beta linkages) that cannot be assimilated by humans because we lack Beta Amylase (the enzyme that breaks down cellulose into glucose), unlike herbivores and certain insects and fungi that digest the cellulose contained in plant stems, wood, and tree bark. The plant kingdom can therefore be seen as a vast stock of sugar! In summary, it is the entire animal kingdom that feeds on sugar, including herbivores, insects, and fungi! Sugar is vital for our cells! Moreover, our body needs simple sugars to function, and not just any: only glucose! Nerve cells (thus our brain) have an imperative need for glucose as an energy source. As for the other simple sugars, fructose and galactose (which are only found in milk and honey), the liver converts them into glucose so that they can be used by the cells (via the Krebs cycle) to produce energy (ATP). And in case of sugar shortages, such as during a ketogenic diet, or, more simply, during a fast, the body produces the glucose it needs (from lipids and proteins) through a mechanism called gluconeogenesis. What science says about fructose: When it comes from fruits, fructose enters the blood more slowly than glucose thanks to the presence of water, fibers, and phytophenols.   “The absorption of fructose is slower than that of glucose. Fructose is absorbed in the intestines, through a mechanism different from that of glucose: its transport into the intestinal mucosal cells results from a process of passive facilitated diffusion, while glucose is actively transported.” Wikipedia (Fructose) “Fructose from fruits does not have the same nutritional effects as industrial fructose because while the molecules are the same, they are accompanied in fruits by other nutrients, such as phytophenols, which counterbalance the harmful effects of pure fructose.” Wikipedia (Fructose) Fructose is primarily metabolized into glucose (and glycogen) by the liver, which then redistributes it at its own pace in the form of glucose. “The liver captures most of the fructose on the first pass thanks to the high efficiency of the enzymes fructokinase and aldolase B. The remaining fructose appears in low concentration in the blood.” Wikipedia (Fructose)   Fructose has a sweetness power twice that of glucose. This means that eating a sweet-tasting fruit does not necessarily imply that one ingests more sugar than by eating rice (for example).   Fructose from fruits does not cause hyperglycemia (even when taken in juice form) and, unlike glucose, it does not lead to an immediate and significant secretion of insulin after ingestion.

Living Nutrition VS Sensory Nutrition

Introduction In France in the 1980s, Guy Claude Burger, known as the father of instinctotherapy, promoted a dietary approach based on the olfaction of raw foods. According to his theory, based on experimentation and careful observation of nature, our body, through olfaction, knows how to recognize the foods it needs, provided they are raw and natural. Furthermore, these foods that we find pleasant to smell, if eaten alone (that is, without mixing with other foods, or even spices to avoid misleading the taste buds about the content of the food) and by letting oneself be guided by instinct regarding quantities, best fulfill our deficiencies, optimize digestion, and additionally, allow us to fully benefit from their therapeutic properties. The logic It consists of observing nature and considering it as a model to follow. According to this approach, the food that is best suited for us is that which can be obtained in our preferred environment (that is, where we can live all year round without air conditioning or heating) with the help of our own hands (made of bones called metacarpals, which, in Greek, mean ‘behind the fruit’). This picked food is then smelled, and possibly tasted. If the sensation is good, then this food will be consumed until no longer hungry. This is how all animals function. As we are diurnal animals, all food will be consumed exclusively during the day. Faced with raw plants, our instinct is always right During the consumption of one and only one raw food, one can observe that it changes in taste (a mechanism called alliesthesia) as one consumes it until a sensory stop manifests itself through a change in the taste of the food that no longer makes one want to return to it. This is nothing mysterious; the taste and appeal we feel towards a food is merely our body’s response to indicate whether it needs it or not. Our mind, unless it has read a study on the subject, does not know what is in a food; however, our body, through our countless olfactory sensors located in our nose but also in the liver, stomach, and kidneys, is able to precisely analyze the content of an isolated food. If the body needs it, it will make us love it in terms of taste, and when we digest it, the intestinal microbiota will, in response, produce serotonin (nicknamed the happiness hormone). A mechanism that can be interpreted as a reward to encourage us to follow our desires, which are merely reflections of our needs. Conversely, if the food is not good for us, we will find it tasteless or bad, and we will not want to eat it. It follows that by maximizing our pleasure, we will maximize our health.  Unfortunately, if the food has been cooled, heated, or even simply dehydrated, then our instinct will be slightly misled and the instinctive stop less reliable. Ideally, all food consumed should be at room temperature and in season. And if the food is mixed, or worse, cooked, our finely tuned instinct, with its thousands of receptors spread throughout the body, will not be able to inform us clearly (even less so if the cooking temperature is high) about this, and it will be more difficult to listen to our needs. The harms of cooked foods Above 42°C, cooking prevents our sense of olfaction from functioning properly because chemical reactions induced by the rise in temperature strongly alter the chemical nature of foods, and this is even more pronounced at higher temperatures. At the same time, the enzymes necessary for the proper assimilation of micronutrients are destroyed (as soon as the temperature exceeds 42°C) and force the body to draw on its own reserves (which incurs an energy cost) to provide digestive enzymes that are naturally present in foods when they are not heated. This destruction of enzymes by heat decreases the body’s ability to assimilate micronutrients, not to mention that they are fewer in number. If the food turns out to be less nourishing when cooked than raw (except from a caloric standpoint), it can even become potentially toxic because certain indigestible molecules (called colloidal waste) or even toxic molecules (Maillard molecules, to name just one) arise from the chemical reactions related to cooking temperature (the higher the temperature, the more toxic the compounds created). Finally, since ingesting a dead food (because it is cooked) prevents the body’s recognition system from identifying what has been introduced, a digestive leukocytosis (massive influx of white blood cells that rises from about 6000 leukocytes under normal conditions to 10,000 for steamed cooking and even 20,000 for less physiological food) occurs unnecessarily and fatigues the immune system. To conclude the list of disadvantages of cooking food, know that the pollutants contained in fruits & vegetables penetrate much more into the blood when they are cooked (because the hydrophobic nature of pesticides gives them the property of sticking to insoluble fibers during digestion and being excreted with the stools) and that we deprive ourselves of the life energy contained in the food. In short, to be fully alive, it is preferable to eat living food!… The transition from cooked to raw Between the raw of instinctotherapists and the cooked from standard gastronomy, there are several worlds: Seignalet nutrition, close to what is also called Mediterranean or Okinawa nutrition. A diet that has proven itself in the blue zones but which today shows its limits in terms of therapeutic results for sedentary Westerners accustomed to vaccination & medication, as well as industrial food & pollution. If society had not modernized and we lived as we did in the past, we would all eat more or less this way and we would generally be well.  Culinary raw nutrition, as its name indicates, everything is raw but we create food combinations that are unlikely in nature but pleasant to the taste. Well in the transition phase to raw, raw cuisine eventually (if not simplified and reduced in fat) becomes too

The Essentials of Lactofermentation

The benefits of lactofermentation Lactofermentation involves preserving food in a salty, oxygen-free environment. Under these anaerobic conditions, lactic acid bacteria break down carbohydrates from vegetables to produce lactic acid. In addition to developing beneficial lactic acid bacteria (naturally present in our mucous membranes), this process prevents the growth of mold through the acidification of the environment caused by lactic acid. Thus, foods can be preserved raw for years, and as we will see below, their benefits are amplified. This is an ancient method used to preserve food, particularly vegetables, with salt. Lactofermentation offers numerous health benefits as it contains probiotics (which positively seed the microbiota with good bacteria) and prebiotics (the fibers nourish the intestinal microbiota). By integrating them into our diet, they help to cleanse, support, and strengthen our digestive and immune systems (which are 80% located in the intestines). For comparison, lactofermented foods can contain up to 500 different strains of pre- and probiotics compared to only one to five strains of bacteria in a probiotic dietary supplement. The quality of our digestion largely depends on the quality of the intestinal microbiota, also known as the second brain. This microbiota encompasses all the bacteria, viruses, yeasts, and other microorganisms that live on and in our bodies, totaling over one hundred trillion microorganisms divided into more than 3,000 species. These microorganisms live in symbiosis with our bodies and ensure numerous biological processes. They can produce antioxidants, vitamins, amino acids (the building blocks of proteins), and reduce inflammatory states as well as food allergies. Furthermore, the microbiota plays a key role in the human body’s defense system, in regulating blood pressure, and in digesting food. It can even influence our behaviors, moods, psychological well-being, and food choices. It is, in fact, our microbiota that rewards us with a secretion of serotonin when we eat the living foods we need. That’s why eating fruits makes us happy. It’s its way of saying thank you to encourage us to consume foods that are beneficial to it. Fermentation, by breaking down large molecules, also makes the nutrients present in vegetables more accessible, a mechanism known as ‘bioavailability.’ The action of lactic acid bacteria indeed involves pre-digesting the food, so lipids are broken down into fatty acids and proteins into amino acids. Moreover, this pre-digestion makes dietary fibers less irritating for those with damaged intestines. That’s not all; the microorganisms that proliferate during fermentation also produce various nutrients such as vitamin C, B vitamins (including B12), and vitamin K. In summary, not only does the quantity of vitamins increase significantly, but they are also more easily absorbed by the body. Studies have also shown that iron and zinc are more easily absorbed in lactofermented vegetables. More generally, eating lactofermented foods at the beginning of a meal helps to better absorb nutrients from other foods due to the notable presence of enzymes. Lactofermentation can also destroy or neutralize several toxic substances such as cyanide, phytates, saponins, nitrates, and nitrites. For all the reasons mentioned above, it is remarkable to observe that lactic fermentation is a transformation that not only preserves food but also increases its nutritional value. In summary, it has the multiple advantages of making food more nutritious, more digestible, of better quality, and enhancing its flavor over time. The perfect opportunity to create vintage lactofermentations like some do with wine… Except that you definitely won’t leave them in the cellar (it’s too cold for the bacteria) and they can beautifully adorn a corner of your room with their lovely colors. In summary, consuming lactofermented vegetables strengthens the immune system, restores the digestive system, facilitates digestion, and remineralizes. Just that! That’s why we talk about it so much! 🙂 Making your own lactofermentations Even though you can easily find quality raw and inexpensive cabbage lactofermentation in health food stores, it is enjoyable to make your own recipes at home. The protocol below works perfectly with all non-sweet vegetables and fruits: cabbage (red, white, green), cauliflower, red beet, bell pepper, turnip, parsnip, zucchini, cucumbers, carrots, shallots, onions, garlic, celery, leeks, sweet potatoes, pink and black radishes, pickles, etc. The only exceptions concern sweet fruits that produce alcohol when they ferment (alcoholic fermentation rather than lactic) and should therefore be excluded. I also recommend setting aside beans and eggplants, which are generally not digestible raw (unless your body craves them). All other vegetables can be lactofermented without restriction. Simplified protocol suggestion The important thing when choosing your container is that air can escape when pressure increases inside due to fermentation. That’s why closures with a rubber seal (like ‘Le parfait’ jars) are ideal. The other option is to use sealed lids but with a fermentation valve. 2. Boil the jar to destroy any germs that could cause mold. Unless your jar already contained lactofermentation, in which case leave a bit of juice or vegetables at the bottom so your next batch ferments faster. 3. Grate, slice, cube, or stick the vegetables (not necessarily of a single variety) or leave them whole according to your preference. I prefer finely grated vegetables (for root vegetables) as it allows for much more to be packed into the jar. Then place the grated or cut vegetables at the bottom of the jar, pressing them down well if they are not whole. For a better taste result, add all kinds of herbs to your vegetables (those that appeal to you!). Leave at least 4 cm between the pressed vegetables and the top edge of the jar. At this point, you have several formulas depending on how the vegetables are prepared: If the vegetables are grated and packed in the jar: pour seawater into the jar to cover the grated vegetables by at least 2 cm OR add two tablespoons (30g) of unrefined salt (refined salt is toxic) in one liter of fresh water that you will pour over the vegetables in the same way as with seawater. If the vegetables are whole or cut into large pieces: pour seawater to

Fill in your deficiencies with Living Nutrition

“I believe that insidious metabolic damage occurs, even with only very slight deficiencies in micronutrients, and that they will increase the risk of cancer, cognitive dysfunction, and other aging-related diseases.” Dr. Bruce Ames, biochemist “It is known that plants directly draw from the air, water, and earth the elements necessary for sustaining life, particularly carbon and nitrogen: they take them in their mineral form. In contrast, animals can only seize these same elements if they have already been fixed for them in organic substances by plants or by animals that, directly or indirectly, owe them to plants, so that ultimately it is the plant that feeds the animal.” Henri Bergson in his book “Creative Evolution” Vital nutrients The vital elements we absorb through food are classified into two categories: Macronutrients: proteins, lipids, and carbohydrates. Micronutrients: minerals, vitamins, enzymes, and antioxidants. “There are about 40 vitamins or quasi-vitamins, minerals, and amino acids essential for health. If you are deprived of one or the other, you will die.” Dr. Bruce Ames, biochemist In this article, we will therefore focus on the issue of mineral and vitamin deficiencies that affect the majority of the population. The most common mineral deficiencies are in iron, magnesium, calcium, zinc, selenium The most common vitamin deficiencies are those of groups B, C, D, and E The presence of minerals is essential to activate the many enzymes that play a key role in the body  ranging from nutrient absorption to energy production, as well as controlling hormonal, muscular, nervous, and immune systems. Furthermore,  minerals are antioxidants and alkalizing agents. As for vitamins, they are also involved in many biological functions: antioxidant, body building (growth, skeleton development…), functioning and maintenance of the body (transformation and use of macronutrients, vision, blood coagulation, muscular, nervous, immune systems, DNA production, …). Diagnosing a deficiency is not straightforward.  Indeed, it is important to distinguish between extracellular minerals (those that circulate in our biological fluids like blood or interstitial fluid) and intracellular minerals (those that manage to penetrate the heart of the cells). This is why  the characteristic disorders of deficiencies can manifest in individuals who, otherwise, show completely satisfactory blood test results. This is explained by the fact that  not all minerals and vitamins are bioavailable  (that is to say, usable by the body). If they cannot penetrate the cells or if they are not usable (which is the case when micronutrients are not organic), they will be eliminated through hepatic and urinary pathways, which will only result in adding extra work for the body. Some micronutrients and associated deficiencies An internet search provides the following information: Magnesium It is one of the most abundant body minerals. Half of the magnesium present in the body is located in the bone tissue. It is also a regulator of carbohydrate and lipid metabolism in muscle, cardiac, and nervous tissues. It participates in more than 300 metabolic reactions in the body, hence its importance. The symptoms of a magnesium deficiency:  physical and mental fatigue, chronic anxiety, irritability, insomnia, muscle cramps, tremors. Calcium The main function of calcium is the well-known one of building and renewing the skeleton. Additionally, calcium participates in muscle and cardiac contraction, blood coagulation, cellular exchanges, membrane permeability, hormone release, and nerve impulse transmission. The symptoms of a calcium deficiency: dry and scaly skin, brittle nails, and dull hair, frequent cramps in the back and leg muscles. Vitamin C It is an immune stimulant that activates the formation of antibodies. Its antioxidant effect protects against the acceleration of cellular aging and contributes to the healing of skin wounds and burns. It also has a significant anti-fatigue effect. The symptoms of a vitamin C deficiency: fatigue, immune fragility (recurrent infections), irritability, fragility of capillaries (bruises), healing problems. Vitamin D It is essential for the bone fixation of minerals (notably calcium and magnesium), hence its direct impact on bone strength. Vitamin D also acts at the muscular level (for contraction) and cerebral level (it is a protective agent for neurons). It also modulates the activity of the immune system, stimulating it in case of infection and calming it in case of autoimmune reaction. The symptoms of a vitamin D deficiency: bone disorders (notably osteoporosis), muscle weakness, immune fragility, stress sensitivity, depression. Deficiencies are, paradoxically, one of the causes of obesity.  Indeed, if our diet provides macronutrients but not enough micronutrients (as is the case with processed food), then as soon as the meal is digested, even if it was very caloric, hunger returns very quickly. A hunger not for calories but for essential vitamins and minerals. And if in response to this hunger we again provide food deficient in bioavailable micronutrients, then we enter a vicious cycle that can lead to weight gain. Why are we deficient? The reasons are multiple and interdependent: Insufficient consumption of raw fruits and vegetables, which are the best source of vitamins and minerals. Fruits and vegetables poor in micronutrients due to cultivation on depleted soil or off-soil (hydroponics). Lack of sun exposure to produce vitamin D, which has the collateral effect of disrupting the absorption of other micronutrients. Too high a proportion of cooked foods in the diet. Heat (beyond 42°) destroys the enzymes naturally present in raw foods that are responsible for the assimilation of minerals and vitamins. Increased levels of stress and pollution (pesticides, nanoparticles, waves, etc.) that raise the level of free radicals. This leads to an exaggerated consumption of micronutrients for defense. Excessive consumption of animal proteins and stimulants (tea, coffee, alcohol, tobacco, etc.) that acidify the environment and force the body to use its mineral reserves to restore acid-base balance. Excessive consumption of refined sugars and flours. These empty calories of micronutrients deplete mineral reserves because the use of these sugars requires minerals that are normally provided by food (as is the case with fruits). Mood, these 45 L of liquids in which cells are bathed, too clogged for micronutrients to reach the cells. This is why fasting is sometimes the best way

Living Nutrition and Food Combinations

Is it good to mix raw foods? Ideally, we would only eat raw and unmixed foods, just like a great ape would when going from tree to tree. However, after decades of traditional eating, switching to this ideal diet would be too intense for the body, for two reasons: Eating is also a pleasure, and when one is used to certain textures and tastes, it can be difficult to do without them. Eating only raw fruits and vegetables will lead to intense detox crises that will be hard to manage, especially if you do not understand their origin and do not have the appropriate naturopathic tools to navigate them. Like any major change in life, it is realized step by step by setting priorities or stages. Avoid making too many mixtures: Our body is equipped with many sensors in the ORL area and in our intestines that allow us to measure the nutritional quality of a food. In response to this very complex and almost instantaneous bodily analysis, our body gives us a response: If we like it, it means our body needs it. If we don’t like it, it means our body does not need it or that it is inappropriate. The catch is that our instinct can deceive us when the food is cooked (a part of the information contained in the food is destroyed, especially when cooking is done at high temperatures) and/or when there are too many mixtures (even raw) and the sensors are, therefore, confused. Moreover, not all foods require the same digestive juices in the stomach, which hinders the proper absorption of nutrients and burdens digestion, particularly mixtures with fruits which, themselves. Why are fruits eaten before meals or between meals? Because fruits are digested only in the intestines and not in the stomach. If you eat them while your stomach is in full digestion, or if you eat them with other types of foods, the fruits will not be able to go directly to the intestines and will be exposed to acids that may potentially make them indigestible. It is therefore better to eat your fruits at the beginning of a meal (wait 20 minutes to an hour for their complete digestion) or between meals. Note: If you consume a heavy meal high in fats (based on oilseeds, for example) or proteins, it can remain in the stomach for up to 10 hours! If you consume fruits before digestion is completely finished, you may experience heartburn, but the fruits will not be directly responsible. However, some food combinations are very well tolerated by the body and it is wise to know the principles illustrated in the diagrams below: Click on the image above to download it. Here are my recommendations: First stage: Eat as much living food as possible! In my view, it is better to do CRUsine (even if the combinations are not very physiological) than to eat cooked foods or animal products. As long as it is plant-based and alive, go for food combinations (without worrying if it is physiological or not) that you enjoy as long as you digest them well. However, it is preferable to not mix more than three or four different foods (condiments aside) in the same recipe. Second stage: Once you are well invested in the process and if your vitality allows it, practice naturopathic detox techniques to deeply detoxify your body. You will then see, month after month, year after year, that your food cravings will lighten. You will then naturally and effortlessly move towards an increasingly raw diet without involving the mind, simply by reconnecting to your feelings. But this can only happen if you release layer after layer of accumulated toxins.  Some tips to avoid digestive discomfort: Avoid eating your fruits at the end of the meal. Avoid any mixture containing both fats and carbohydrates (like nuts – sweet fruits). Avoid mixing acidic fruits with sweet fruits (like dates – lemon). Avoid consuming more than 20% of fats (in caloric ratio) in a day. To learn more about fats, read: “What are our needs for fats ?”  Suggested reading for further exploration: The article: What about Sensory Nutrition?  The article: What are our needs for fats ?  « Food Combining Made Easy », by Herbert M. Shelton « The Detox Miracle Sourcebook: Raw Foods and Herbs for Complete Cellular Regeneration », by Robert Morse, N.D

Seawater and its benefits

https://www.youtube.com/watch?v=rPVEMeFPYec In bath:  Seawater has been used in thalassotherapy since Antiquity for its numerous therapeutic properties. Seawater is rich in minerals and trace elements, which is good for the skin and hair. A simple fifteen-minute sea bath each day is enough to recharge the body. Its benefits: It revives tired organisms. It promotes healing and improves skin quality. It effectively repairs a fracture. It decongests the respiratory tract. It prevents many diseases. It cleanses the scalp. It also cleanses the body of accumulated emotional tensions and negative energies. Internally:  History:  In 1897, the French biologist René Quinton highlighted similarities between the mineral composition of seawater and that of the interstitial medium and blood plasma. He deduced that the human body would certainly respond well to treatments and preparations containing substances derived from the sea. Definitions:  The term “Quinton” or “hypertonic Quinton” refers to seawater that has been collected from vortices, far from any source of pollution, and in an environment rich in phytoplankton. This water is then cold-filtered and without radiation before being bottled. The term “Quinton Plasma” or “isotonic Quinton” refers to seawater brought to the molecular concentration of blood plasma by dilution with distilled water. Quinton versus seawater:  Due to the high cost of Quinton (20 euros per liter), one can more simply buy seawater as long as it has been collected from an environment rich in phytoplankton (otherwise the minerals are less well assimilable), far from pollution sources, several meters below the water surface, and then filtered at 0.22 microns cold and without radiation. Seawater harvested under these conditions can be consumed orally. If it is for injection use, it is preferable to use filtered seawater (0.22 microns) then ultra-filtered (0.01 microns) and collected at a depth of 25m with tests to verify the water quality. Seawater collected under these conditions is called marine plasma and is of equivalent quality to Quinton water except that it does not have certification. These favorable conditions for the collection and filtration of seawater are met at naturitas.co.uk Seawater versus freshwater:  Contrary to what one might think, it is very beneficial to drink seawater or Quinton. It contains, in a form assimilable by the body (thanks to the presence of phytoplankton), all the minerals and trace elements present on Earth, unlike freshwater whose minerals are less diverse and not bioavailable. This is why, in bottles, spring waters (low dry residue rate) are preferred over mineral waters (high dry residue rate) which can cause calcifications and kidney stones. If you collect your own seawater, do so at some distance from pollution sources and at least one meter below the surface (to avoid floating oils). Before consuming it, this water must first be filtered to eliminate micropollutants.  Drinking seawater has many benefits, it:  Stimulates metabolism Prevents chronic constipation Limits adrenal fatigue Detoxifies, remineralizes, and revitalizes the body Strengthens the nervous system due to the presence of magnesium Reduces inflammatory states Regulates estrogen production Reduces nasal congestion and cleanses the sinuses (to be used in aerosol or with a neti pot) Contains vitamin B12 What quantity to consume?  Seawater is an alkaline food particularly recommended in cases of body acidification or deficiencies. Moreover, it improves kidney function. You can drink it every day as much as you want by diluting it to your liking, so that you find it pleasant to taste. Seawater is a living food, and therefore your taste, and only it, can indicate the daily quantities your body needs.  Refined salt versus seawater:  The salt contained in seawater is very different from refined salt, which has lost all its beneficial properties and is harmful to health, just like refined sugar. Refined salt causes: inflammation of tissues and water retention (due to its high chlorine content), damage to blood vessels, thickening of the blood, and increased blood pressure, stomach irritation (directly linked to stomach cancer) and an imbalance in intestinal flora, overeating, calcium loss, and dehydration, kidney fatigue, and promotes the development of kidney stones. On the other hand, magnesium and potassium, which are abundant in seawater, are hypotensive agents. This is why avoiding good salt (seawater or unrefined salt) is not good for your health, as the body needs the minerals it provides for the proper functioning of the kidneys and heart. Unrefined salt versus seawater:  Even though seawater tastes salty, it does not contain salt (NaCl, sodium chloride) but minerals in ionic form, which makes all the difference because the body can more easily use or eliminate them as it sees fit. In addition, seawater contains more volatile minerals such as iodine than unrefined sea salt (such as Guérande or Himalayan salt). Personally, I am very sensitive to salt, whether refined or unrefined, as it causes water retention and unpleasant sensations in my body, whereas seawater does not cause me any problems, even though my body requires about 1 liter per week. It should be noted:  To properly absorb vitamins, the body needs to be adequately mineralized. If there is a single mineral missing in the body, then certain vitamins will not be absorbed. And if there is too much of one mineral, it blocks the absorption of other minerals. For example, too much calcium blocks the absorption of phosphorus, which is why calcium supplementation may not improve bone quality since they also contain phosphorus). The advantage of seawater is that it will harmoniously remineralize (in quantity and quality) the body better than any supplement. Minerals are bioavailable to humans only if we absorb them through an animal, a plant, a fungus, or an alga. The minerals in seawater are bioavailable because they are contained in phytoplankton, hence the importance of collecting seawater where there is a sufficient concentration of phytoplankton. Long before we were humans or even primates, we were marine organisms (think of the different stages of human fetal evolution), moreover, it is in the sea that the first forms of life appeared. It is a primordial liquid! Seawater is a living food, and if heated, it

How to choose wild plants?

One of the most frequent questions I get after the screening of the film The Footprint is: “When you didn’t have enough to eat, why didn’t you gather wild plants to feed yourself?” I take the time to develop an answer in this article because I believe that often, behind this seemingly innocuous question, lies the belief that we could rely on them to survive… Is that realistic or not? What parts of plants can we consume? From spring to the end of summer, all parts of wild plants are potentially nutritious: roots, leaves, flowers, and seeds. But it is especially in spring, when the roots and leaves are tender and green, that we can fully benefit from their nutritional value. Seeds are the most caloric, and it might be tempting to consume them in large quantities in survival conditions. This is probably a bad idea because seeds, although very rich in nutrients, contain phytates and lectins (among others) whose role is to trap certain minerals (like iron, magnesium, calcium, zinc, etc.) to have them in reserve for the next germination. These molecules, called anti-nutrients, if consumed in large quantities, can disrupt digestion (even causing vomiting or discomfort) by preventing the proper functioning of digestive enzymes and the absorption of nutrients by the intestinal membranes. Almost everyone knows the sad end of Christopher McCandless, the hero of the film “Into The Wild.” What is less known is that the end of the film, when we are led to believe that Christopher dies after mistakenly eating a toxic plant, is not true to reality. This corresponds to a Hollywood ending and a misleading shortcut compared to the end of his life as reported by his biographer Jon Krakauer in his book “Into the Wild”. According to the author, Christopher was in an advanced state of malnutrition when he consumed a large quantity of seeds that were classified as edible. It was the large amount of anti-nutrients ingested in a malnourished body that caused his demise. A healthy and properly nourished body could have neutralized these substances without risk; Christopher, however, probably no longer had the necessary mineral resources and died of indigestion. By comparison, the alkaloids in a large cup of coffee could have caused his death in the same way. But that might not have been a bankable ending for the film industry, unlike the one chosen, which reinforces our primal fears of nature. We could therefore consider that anti-nutrients are substances that are also produced by plants to protect themselves from predators. Moreover, we do not have a digestive system adapted to massive consumption of seeds like granivores such as squirrels and certain birds. However, knowing that germination destroys most of these anti-nutrients, seeds can nourish us without drawbacks after germination. In summary, tubers and seeds are the most caloric and nutritious parts of plants, but they are also the least accessible in space and time. Leaves, although less caloric, are much more accessible while being rich in proteins, minerals, vitamins, enzymes, chlorophyll, and antioxidants. To what extent can we feed ourselves with wild plants? The leaves of wild plants contain between 15 (lamb’s lettuce) and 50 (nettle) Kcal per 100g. A human with low daily physical activity expends about 2000 Kcal per day. If they only eat wild plants, they will need to consume at least 4 kilos of plants (eating the most caloric ones) per day. In the context of The Print, with perhaps 3500 Kcal expended per day, that raises the ration to 7 kilos of plants per day… A mass that should probably be increased in summer when plants become more fibrous and their nutritional value decreases. Furthermore, we must not lose sight of the fact that almost all edible wild plants are medicinal plants (they are called simples) with strong detoxifying power. So I can hardly imagine the purge that consuming several kilos of dandelions would cause in my body, for example… Moreover, I don’t think my body would allow me to consume such a quantity of wild plants because every living plant food we consume produces a sensory stop when we exceed the amounts that the body can assimilate beneficially. I even think that if I forced myself to consume large quantities of dandelion (or any other edible wild plant), it would eventually make me vomit or cause diarrhea. Not to mention the intense digestive work that this would require. The qualities of wild plant leaves: They contain many active substances that heal and detoxify (expectorant, diuretic, digestive, laxative, anxiolytic, stimulating, antipyretic, anti-inflammatory, etc.). They are very rich in proteins, minerals, vitamins, enzymes, chlorophyll, and antioxidants that far exceed (up to 10 times more) all commercially available fruits and vegetables. (Example: I no longer want to consume 3 tablespoons of spirulina per day if I drink the equivalent of a large bowl of wild plants processed in a juicer.) They are free and abundant. While the leaves are nourishing (in micronutrients) and provide healthy fibers for the intestinal microbiota (a healthy microbiota is necessary for good digestion and nutrient absorption), they provide very few carbohydrates compared to sweet fruits or fats compared to oilseeds. We are not like herbivores that have the ability to break down plant cellulose directly into sugars, nor can we consume large quantities of plants to extract sufficient fats. In a survival context where there are no sweet or fatty fruits, it would be possible to consume, in addition to the leaves, sprouted wild seeds (when in season and taking the time to collect them…) and tubers (edible only in spring, otherwise they are too tough, and taking the time to dig them up). It is in this survival context that cooking plants presents its unique advantage, making plant fibers more tender for chewing and increasing the caloric value of leaves and tubers (because soluble fibers under the effect of heat transform into sugar). Cooking thus allows for the consumption of more plants and extracting more energy from

What is the ideal % of Living Nutrition for everyone?

“The majority of people do not seek the truth. They primarily want their beliefs to be validated as the truth.” Osho Between raw foodism, fruitarianism, the paleolithic diet, macrobiotics, micronutrition, Living Nutrition, etc., not to mention their variations depending on who is talking, it can be quite confusing, especially if one believes that nutrition will be the solution to all our ills as it is sometimes presented… or sold! Yet, after reading about fifty books on the subject, experimenting with Living Nutrition for 10 years, and accompanying several hundred clients (cf hygienist support), I feel I have uncovered some unprecedented keys to understanding that I want to share! For there exists an original approach that neither condemns nor endorses any of its various dietary currents while providing a guiding thread to transition from one to another over time and according to needs. But before presenting to you, in the last paragraph, what I call “THE good nutrition,” I propose to share the logical journey that led me there and gives it credibility. In search of Living Nutrition, 1st attempt Twenty years ago, when I was 20, I became passionate about endurance sports (cycling, running, and swimming) and modified my diet to limit injuries and improve my performance. Thus, I gradually adopted an organic, local, homemade diet without sodas, cold cuts, chocolate, or industrial food. Then, a few years later, to gain autonomy and improve the quality of my food, I started raising my own poultry (chickens, ducks, turkeys, rabbits) and cultivating a vegetable garden and an orchard. This allowed me to produce half of the food I needed for my consumption. At that time, I ate everything (except industrial food) and was even followed by a dietitian to prepare for my expeditions. I lived in the countryside, stress-free, my diet was healthy, and my lifestyle ideal, at least according to the criteria of Femme Actuelle and the WHO. To learn more, I detail this initial transition in this  article on local and organic. Despite my commendable efforts, my health deteriorated, and year after year, my myopia, allergies to cat hair and pollen, skin problems, and sciatica worsened inexorably. Yet, I did not see how to take better care of myself since I was already following all the official recommendations!  Why did I set the goal of eating 100% plant-based and living? At the time, I had a vegetarian friend, and I remember finding the idea absurd. As I reached the limits of the “organic, local & homemade with love” model, life disrupted my habits through the experience of a spontaneous fast (an experience described in  this article on the reason for my dietary change) which led me, step by step, to read the bestseller “What if we stopped eating from time to time…” by Bernard Clavière, where I learned with astonishment that there are people in the world (Gandhi was one of them, cf his autobiography) who live very well by exclusively consuming plant-based and living food. My intuition, which has saved my life more than once even when what it whispers to me is not always acceptable to the mind (cf this video on the role of intuition — please note: this video is currently in French, but you can activate YouTube’s auto-generated subtitles in English while we work on providing a dedicated English version), urged me to wholeheartedly adopt Living Nutrition and to establish it at the center of my life. It was then that, within a few years, unexpectedly, I shed almost all of my health problems that had been escalating until then. Why do I no longer consume animal products at all? Initially, my dietary changes were not motivated by the animal cause but by the search for optimal nutrition for human beings. If animal proteins were good for health, I might be the first to eat them. If I have not touched them at all for 10 years, it is primarily because I scrupulously follow my intuition, which clearly and distinctly tells me: “Animals, now, we leave them in peace!”  As I needed to intellectually understand the message of my intuition regarding animal proteins, I extensively researched the subject. Today, I am led to believe that the less we consume, the better it is, for the many reasons I enumerate below:   From reading Bernard Clavière’s book, I became aware that there are human beings who live in good health without consuming any animal protein. The genetic difference between two human beings being at most 0.6%, this is a strong argument for asserting that the consumption of animal proteins is not a need but simply survival food when fruits, vegetables, and nuts are lacking. For if it were truly a need, no vegan person could live in good health. The superiority of animal proteins over plant proteins has no scientific basis (cf this  report on the protein myth  and the work of Dr. Morse in his book “The Miracle of Detoxification”). Moreover, every protein must be broken down into amino acids before being assimilated by the body and recomposed into protein. Furthermore, the foods richest in protein are plants (cf the report on the protein myth). The body is capable of producing its own vitamin B12 provided that its intestinal microbiota is healthy and well-maintained (cf this  article on B12).  From a biochemical perspective, there is no scientific evidence of any nutrient that is essential to humans and that can only be found in animal products. However, some studies are deliberately biased to influence public opinion. In truth, our actual needs for amino acids, vitamins, minerals, fats, etc., are not well defined; they are only, at best, estimates based on samples of people who eat everything, when they are not simply unfounded claims (as with the supposed superiority of animal proteins). Moreover, these official estimates do not take into account all the capabilities of the intestinal microbiota (when it is healthy) nor the transmutations of elements. To learn more about this, read this article on

Why do I not eat only organic, local, and seasonal?

“As problematic as the synthetic chemical substances present in your environment and food may be, they are not the main cause of cancer.” T. Colin Campbell “The Campbell Report” I started my dietary transition about fifteen years ago to move towards an exclusively local and organic diet. A few years later, I embarked on the adventure of food autonomy by producing almost half of my food through a vegetable garden, an orchard, and poultry. And by cooking everything at home. At the same time, my lifestyle was impeccable (according to commonly accepted criteria) with a physical outdoor job, sports, country living, and no stress. I ate nothing industrial, no soda, no alcohol, no cold cuts, but plenty of fruits, vegetables, and only homemade dishes with organic products. Yet, it was during this time that my health deteriorated. I had allergies to cat hair, pollen, sciatica, skin problems, and sweating issues. This showed me that organic, local, and homemade does not prevent illness. I experimented with this dietary mode for years, which I considered top-notch until an experience changed my life (see article “Why I Changed My Diet?”) and I discovered the principles of Living Nutrition. Since I have been eating exclusively living foods (see article “The Origins of Living Nutrition”) my aforementioned health problems have almost all disappeared, and my relationship with food has evolved. I no longer see it merely as a means to fuel my body but also as a way to detoxify and regenerate it. Gradually, I observed that Living Nutrition transformed me on all levels: physical, mental, emotional, and spiritual. Thanks to it, I feel more aware and connected to my intuition than ever, which has greatly contributed to improving my quality of life and bringing me closer to the state of Optimal Health (see article “Hygienism: Optimal Health”). My relationship with taste pleasure has also transformed with Living Nutrition. The food addiction caused by refined sugars, fats & salts, and Maillard molecules has been replaced by the indescribable joy of listening to my body and giving it what it truly needs. This is a unique experience that can only be understood by living it and transcends the pleasures of traditional cooking. Feeding exclusively on living foods is such an incomparable experience of regeneration and reconnection to nature and the Self that any backward step is unthinkable. This revolutionary experience led me to consume only organic and local products. Reasons why I no longer consume exclusively organic: When transitioning to Living Nutrition, one buys much more fruits and vegetables than before, which significantly impacts the budget if the fruits and vegetables are organic. One can end up with a very high food budget (200 euros per person per week, or more). The conclusion is clear: either we also buy foods from conventional agriculture, or we start eating inexpensive cooked foods like cereals and legumes again. Most exotic fruits like avocados, mangoes, pineapples, etc., are generally not treated, except sometimes for preservation, which is why putting an organic label on these foods often makes no sense. Indeed, exotic fruit trees are naturally robust, so they require little or no treatment, unlike those from our temperate regions, which are remnants of the last glaciation and must be grafted to produce sweet fruits. Some fruits from conventional agriculture are sometimes of equivalent quality to organic. Simply because some producers practice organic farming without having the label to avoid administrative constraints. Moreover, the value of the organic label should be relativized due to all the harmful treatments allowed and all the exemptions granted for the use of phytosanitary products. Not to mention organic products coming from outside the European Union, for which there is no control. According to studies conducted by American doctor Norman Walker, who wrote “Fresh Fruit and Vegetable Juices”, pesticides that are hydrophobic mostly cling to insoluble fibers (made of cellulose that we do not digest) and are therefore not absorbed by the body, provided that these plants are consumed raw. I believe that the main poisons impacting health are the acids and glues generated by cooked or animal-derived foods (see article “Cleansing, the keystone of hygiene!”) and not pesticides. In light of the previous considerations, cooked or animal-derived foods sold as organic are, in my view, more harmful to health than fruits and vegetables from conventional agriculture. In conclusion Experience shows that with Living Nutrition, even if the fruits and vegetables are not organic, the body regenerates. This is not the case with only organic but a large share of cooked foods. Furthermore, the organic market has become a lucrative business (especially for large retailers who make larger margins than with conventionally produced foods) that drives up prices without necessarily ensuring consumers have quality products. Even if organic is almost always better (at all levels) than conventional, I do not think it is the future. The ideal is to eliminate intermediaries and go directly to the producer, or to use ethical intermediaries. This is the best way to benefit from a reasonable price and to be informed about the agricultural methods used. I am convinced that these methods will evolve willingly or by force towards “organic” practices, whether a label is present or not for verification. Reasons why I no longer exclusively prioritize local: When one understands and feels how much we are made to primarily eat fruits, every meal becomes a great celebration where pleasure and health finally align. After years of deprivation of living foods, our body then demands the best fruits. And it is often the exotic fruits that we appreciate the most since we are made to live in the tropics. There is then a dilemma between listening to the needs of my body (which has been quite mistreated until now) and limiting the transport of goods. If one confines oneself (when living in a temperate environment) to eating only local fruits (like apples, pears, and oranges), one will quickly feel frustrated. Already, the dietary transition to plant-based and living is

The impact of living food on the environment

https://youtu.be/UsigH2Skfdg?si=qGcvSR7l_yAO15cr During conversations with the public during workshops or with people who contact me via the Internet, I noticed that many people believe that an omnivorous but local diet is more environmentally friendly than a living food diet (raw plant-based) which often favors imported fruits and vegetables from outside our regions. This is the purpose of this article: to determine, with reliable sources, the ecological footprint of these two types of diets, local omnivore vs. raw vegan, and to determine if they are compatible with a “sustainable” future for our species. One of the principles of a living food diet is to listen to your cravings as long as they guide you towards raw plants.  Because the human body can identify (in the case of raw plants only) the nutrient content of what it is given, it can then guide us towards the fruits and vegetables that will heal us, fill our deficiencies, or simply nourish us best. By listening to one’s instinct, it is complicated (for now, as you will see at the end of this article) for a raw vegan to also be local under our latitudes (I am speaking for central France and those further north). This is why a raw vegan may consume bananas, dates, mangoes, avocados, pineapples, ginger, turmeric, cashews, Brazil nuts, etc., for a significant part of their meals. Especially at the beginning when they have deficiencies to fill, then this consumption of exotic fruits decreases. As I have already explained in the articles “Why did I change my diet?”, “Eating Living?” and “Cleanses, the Keystone”, my opinion, supported by experience, is that the diet best suited to humans is a predominantly plant-based and living diet (i.e., raw plant-based).  If this viewpoint seems contradictory to you given that many centenarians have eaten “everything” during their lives, then I suggest you read this other article: “What is hygienism?”, and you will then see that the parameter “diet”, even if it is important, is not the only one. Indeed, a life in pure fresh air, without stress, with periods of fasting or restrictions (war or poor harvest) and with physical activity spares many diseases. The lives of all these centenarians are therefore not at all in contradiction with the principles of living food. And then, who tells you that under optimal conditions on all levels we wouldn’t live to 140 years? Diet and Carbon Dioxide But let’s get back to our topic and, despite these considerations, let us first calculate the GHG (Greenhouse Gas, sometimes noted CO2e for “carbon dioxide and equivalents”) balance of a local omnivore vs. a raw vegan. According to the ADEME (Agency for the Environment and Energy Management), the fact that it is under the supervision of a ministry guarantees that there is no bias towards vegans!), an omnivore consuming only natural products within a 200 km radius emits for: a meal with beef: 6290 g of CO2e (see appendix 1) a meal with poultry: 1350 g of CO2e (see appendix 2) a vegetarian meal: 510 g of CO2e (see appendix 3) According to this agency, the average GHG balance of the diet is currently 4.5 kg of CO2e per day per person. Official recommendations advocate for a more moderate, reasonable, and local diet (less than 200 km) called “flexitarian” (-31% meat, -40% wild fish, -69% processed industrial products, -46% refined flours, +95% vegetables, grains, and legumes) which would yield a balance of 2.8 kg of CO2e per day per person. This is therefore what can be achieved better from an omnivorous diet in terms of GHG balance. As for the “degrowth” advocates who would argue that one can live the old-fashioned way: feeding on grains, legumes (in this regard, read the article addressing the issue of starches) and poultry, know that according to the documentary film Cowspiracy and several independent studies conducted by specialists in agroecology and permaculture, they arrive at more or less the same conclusion (which all those who have tried to live in autarky will agree with): It takes an average of 700m2 to feed a vegan compared to 3500m2 for an omnivore who would consume very few animal products, which is 5 times more space. It should also not be forgotten that these additional spaces required for the omnivore are deforested to allow for grazing or to sow grains on soils depleted by plowing, monoculture, fertilizers, and pesticides. A source of pollution that adds to that of GHGs. A first conclusion must be drawn regarding the GHG balance (per day and per person) related to diet alone: Currently, an average French person emits 4.5 kg of CO2e. A flexitarian local French person (concerned about their health, the planet but omnivorous) consuming only foods produced within a 200 km radius emits 2.8 kg of CO2e (see appendix 4). An individual (if they exist) who is omnivorous and lives in autarky with organic production and consumes very few animal products would be responsible for a negligible share of GHG emissions but would need at least 3500 m2 of land. Now let’s assess the balance for a raw vegan: According to the software developed by eco2 initiative (This link leads to a website in French. To read it in English or another language, simply copy the URL and paste it into Google Translate https://translate.google.com/?sl=fr&tl=it&op=translate) in collaboration with ADEME, a raw vegan who would consume the following typical menu (2050 Kcal) in their day: 200g of avocado outside Europe 200g of local carrots (less than 200 km) 40g of cashews outside Europe 50g of olives from Europe and the Mediterranean 50g of vegetables outside Europe 60g of almonds Europe and Mediterranean 250g of bananas outside Europe 500g of local apples 300g of fruits outside Europe 25g of olive oil from France would be responsible for an emission of 1.9 kg of CO2e per day, which is 1.1 kg less than a flexitarian French person (over a year, the difference is equivalent to a flight from Paris to New York) and 2.6 kg

Vitamin B12 and Living Nutrition

“The only thing we have to fear is fear itself.” Franklin Roosevelt Here is the result of reflections on vitamin B12 deficiencies, summarized in 7 steps: Step 1: Let’s go back to basics with some reminders that are never superfluous about our origins Humans are primates belonging to the great ape family. This family also includes the bonobo, orangutan, chimpanzee, and gorilla. These species are frugivorous (between 95 and 99%) and occasionally eat small animals and insects. Except for bonobos and the gorilla, the largest of the primates, which is (almost) exclusively vegan (with a few insects). Considering the phylogenetic tree from which humans originated, it makes sense to consider that humans are also, at their core, frugivorous. The question is whether the small amount of animal protein consumed by bonobos, chimpanzees, and orangutans is a biological necessity for them or if it is merely an adaptive capacity left to these species to adapt in case of food shortages, for example due to climate change, thus increasing their chances of survival. From my point of view, all great apes can thrive on an exclusively vegan diet, and if they eat something else, it is simply out of opportunism. Two reasons suggest that this small amount of animal protein in great apes is not a necessity. On one hand, the example of the gorilla clearly shows that it is possible to live being (almost) exclusively vegan, moreover without being rachitic. On the other hand, there is nothing essential found in animal products that we cannot find in the plant kingdom or that is not produced by our microbiota. This raises the famous question of B12…. In the meantime, to summarize, if you are afraid of lacking protein and B12, seriously ask yourself where gorillas find theirs… You might object that humans are not like other animals and that they became hunter-gatherers about 2 million years ago. That is true, but their digestive system inherited from 65 million years ago (the appearance of primates) has retained all the characteristics of a frugivore. If we have been able to significantly modify our diet, it is solely through our technological inventions, the first being throwing weapons and stone tools. We can be proud of our ingenuity and great adaptability, but the dietary changes induced remain unnatural. The technology that alters our diet is therefore not a recent phenomenon; it dates back to the appearance of homo sapiens sapiens  and not to the last industrial revolution. To learn more about this subject, read: “The Origins of Living Nutrition” Step 2: What is vitamin B12 and where is it found? B12 is a vitamin that contributes to the proper functioning of the nervous system and the production of red blood cells. It is therefore important but not more so than other vitamins. If it is so famous, it is because it is not found in significant quantities in plants and fruits, which leads to the belief that one will be deficient in B12 if one is vegan or even vegetarian. Small parentheses:  Being vegan does not inform us about the quality of our diet and is not at all a guarantee of good health. Indeed, one can very well be vegan and survive on coffee, cigarettes, and starches (for example). That is why we talk here about plant-based and living nutrition. A vegetarian who still consumes dairy products and/or eggs will obtain their B12 exogenously through these foods that contain it. The only organisms capable of producing B12 are microorganisms. No known animal or plant has the enzymatic tools to produce it. It is only by ingesting bacteria, microscopic algae, and yeasts or by associating with them that animals and plants enrich themselves with B12. That is why we will mainly find B12 in animal products but also in algae. If the main source of this vitamin is found in animal proteins, it is simply because the animals themselves are supplemented with vitamin B12 through their diet and… their microbiota! And for good reason (let’s remember): the only living organisms capable of synthesizing B12 are microorganisms. There are 3 main natural forms of vitamin B12: methylcobalamin, adenosylcobalamin, and hydroxocobalamin. This detail is important because some supplements are not produced from the natural forms of B12 but with a synthetic form: cyanocobalamin. Step 3: The role of our microbiota It is estimated that our digestive system houses about 100 trillion bacteria, which is what we call the intestinal microbiota or gut flora. These bacteria that colonize us live in symbiosis with their host, that is to say, us. A symbiosis is a lasting biological association that is mutually beneficial between two living organisms. The deal established with them is that we provide them with a habitat to live in with food (the soluble and insoluble fibers from plants) and, in return, they contribute to the survival of their host by supporting our immune system and providing us with what we do not find in our preferred foods, namely, fruits. If we synthesize what has been written previously, we have a frugivore digestive system housing about 100 trillion bacteria, of which we know they are the only ones capable of producing something vital for us: B12. Do you think they have forgotten what their host needs to survive? Unlikely! Moreover, it has been proven that the microbiota produces B12, but some “specialists” believe it is not absorbable because it is produced too far down the digestive system. How can one think for a second that a vital vitamin in the body could be produced and not absorbed? The body is not the type to do things for nothing… In summary, it is reasonable to think that a vegan obtains their vitamin B12 from the bacteria living in symbiosis in the digestive system. Step 4: B12 deficiencies Currently, B12 deficiencies mainly concern farm animals (fed grains and flours) and humans who eat “everything.” This deficiency is absolutely not the exclusive domain of vegans! In both humans and animals,

The transition to living nutrition

https://www.youtube.com/watch?v=onUFfCeofHw Please note: this video is currently in French, but you can activate YouTube’s auto-generated subtitles in English while we work on providing a dedicated English version. “Moderation? It’s mediocrity, fear, and confusion in disguise. It’s the devil’s reasonable deception. It’s the compromise that satisfies no one. Moderation is for the weak and the fearful, for those who are unable to take a stand. It is for those who are afraid to laugh or cry, for those who are afraid to live or die. Moderation is lukewarm tea, the drink of the devil!” The Peaceful Warrior, Dan Millman To better understand what follows, I suggest you read beforehand: ” Eating Live?” and ” What is Hygienism?“. In our current society, there is no one who eats 100% plant-based and live because we are all led, even if only occasionally and in small quantities, to consume cooked or heated foods at some point or another. This is inevitable because live food is not yet widespread enough for us to nourish ourselves as we wish whenever we are away from home. Even without that, some foods sold as “raw” are not. However, when I am questioned on the subject, I take the shortcut of claiming that I eat exclusively plant-based and live because my exceptions in this matter are rare and in small quantities. That said,  it is possible for some people to reach a balance where they do not crave anything other than raw fruits and vegetables.  Mental strength does not come into play here; it becomes natural because it corresponds to an optimum of pleasure and well-being. This may seem surprising at first, but the best proof of this assertion is to observe that  once the body is accustomed to eating live in large proportions: cooked food, and even more so industrial food, becomes significantly less appealing when it does not provoke disgust. To achieve this result,  we have two decisive tools: naturopathic detox techniques and the CRUsine  (which is done with a blender, a food processor, and a dehydrator) that allows us to recreate all the flavors and textures of traditional cooking, making any potential frustration forgotten. These two tools can be used for several years before the body settles for raw or minimally mixed foods. The motivations At the starting point, there is dissatisfaction  (weight issues, fatigue, decreased sports performance, etc.),  an illness, a mystical experience  (spontaneous fasting, a vision, a dream, etc.),  or an awareness  (ethical, ecological, the suffering of a loved one, etc.).  It is this need to give meaning, without playing the victim, to the situations we live or go through that leads us to change our beliefs to adopt others that will make us happier, as they are closer to our reality. We then seek information on another way of eating: we surf the internet, read, and discuss the subject with experienced or inexperienced people. And there, we quickly realize that  existing diets are varied and often contradictory.  To better understand these apparent contradictions between different approaches, it is important to present some notions of physiology : The human body is composed of about 40 liters of lymph  (read the definition on Wikipedia)  of which 5 liters is called “circulating” lymph because it circulates throughout the body with the role of cleaning it of toxins. Due to decades, for most of us, of traditional eating,  the lymphatic fluids in which our cells bathe are saturated with toxins and our immune system, whose role is to clean these fluids and our cells, is overwhelmed.  Animal products consumed in excess as well as all cooked foods tend to weaken the immune system and clog the body.  When we start eating plant-based and live in large proportions, the immune system is boosted and a major cleaning begins. A cleaning that, over several years, will load the circulating lymph faster than it can eliminate waste through the emunctories (liver, kidneys, intestines)  because these are most often weakened by several decades of non-physiological eating that produces waste. Hence the appearance of elimination crises and  the need to relieve the body with practices that help lymph to circulate (sports, movements, massage, etc.) and naturopathic detox techniques that will greatly facilitate evacuations.  Otherwise, cravings for non-physiological food will loop, sometimes obsessively.   The difficulties The difficulties in giving up cooked or animal-derived foods are mainly related to the symptoms of withdrawal and detoxification of the body. It has even been known for a short time that the lymphatic system passes through the brain, which is one reason, among others, why our food cravings and moods are influenced by the toxic load of the entire body.  The same goes for the nature of our gut microbiota composed of 10 trillion bacteria and viruses (it’s no coincidence that the intestines are nicknamed the second brain) which influences our food cravings and has a direct impact on our health.   On the other hand, what is rarely discussed, and which I consider a major difficulty, are the energetic and emotional changes brought about by living nutrition.  Everything in LIFE is Vibration, Information, and Energy, which is why  changing (sometimes radically) one’s diet has repercussions on all levels of our being.  This plant life that we ingest strongly disrupts our energetic structure (made up of our beliefs, emotional state, thought patterns, etc.) and  it may simply be that we are not ready to experience too radical changes, or that it is not the right time!    The subtle art of managing detox Faced with these uncontrolled and endured detoxes (physical, emotional, and energetic), some come to think that we need cooked food or animal products to be in shape when in reality it may simply be that our bodies (physical, emotional, and energetic) are not ready to welcome and live this transformation with serenity.  Hence the necessity to reconnect with one’s feelings and assess what is right for oneself without strictly following recommendations. That said, I believe it will be beneficial in most cases to introduce (gradually) at

The frequency of meals in living nutrition

“I see only one way to know how far we can go: it is to set out and walk.” Henri Bergson, “The Perception of Change” (1911), collection: “The Creative Mind”. “A quarter of what we eat nourishes our body, the rest nourishes the doctor.” Inscription engraved on an Egyptian pyramid, 3800 BC. “To reach the Truth, one must, once in their life, rid themselves of all the opinions they have received, and rebuild anew, from the foundation, the entire system of their knowledge.” René Descartes ” As long as there are men who will not obey their reason alone, who will receive their opinions from a foreign opinion, all the chains would have been broken in vain.” The Marquis de Condorcet Chronic hunger Skipping a single meal is generally uncomfortable, and for good reason, the ritual of three fixed meals hides a dependency. Let us take a closer look at the origin of this food addiction unknown to the general public. Let us turn our gaze inward, to our intimacy, when our body tells us “I am hungry.” Cereals were introduced, along with dairy products, at the beginning of the Neolithic, about 10,000 years ago. It is during this period that we observe the frequent appearance of dental caries, whereas they were almost non-existent among hunter-gatherers. Moreover, life expectancy dropped among these pioneers of agriculture, whose average height decreased from 1.73m (in the Paleolithic) to 1.63m (in the Neolithic), signs that living conditions were less favorable during the agricultural era. It took until the 1970s for humans to regain their initial stature and exceed it by 3 cm today, undeniably thanks to improved living conditions, the development of medicine and agronomy, without ignoring the collateral effect of growth hormones given to livestock. While cereals are a boon to free humanity from its carbohydrate needs, the flip side is that the starch (a chain of glucose) from refined cereals (the famous white bread) and even more so industrial sugar (the average daily consumption of industrial sugar per person in France is currently 100 grams, whereas in the 19th century, it was only 5 grams), not to mention fruit juices (there is a parallel between the consumption of added fructose or fruit juices and the frequency of obesity), cause blood sugar levels to rise too quickly. Unlike fruits and vegetables, whose presence of fiber and water changes the game by slowing down absorption, which occurs gently. The hypoglycemia epidemic In common language, the term “sugar” can refer to any sugar. On a nutritional label, the term “sugars” refers to all carbohydrates with a sweetening power, mainly fructose, sucrose, glucose, maltose, and lactose. White sugar (or sucrose) contains 50% glucose and 50% fructose, while fruits mainly contain fructose. Fructose, which has a sweetening power superior to sucrose, by 20 to 40%, does not cause sudden hyperglycemia in sedentary individuals consuming it through fruits. However, the rapid increase in blood sugar levels causes hyperglycemia, which, if repeated daily, is particularly harmful to body tissues. This is why our pancreas reacts with a strong and urgent production of insulin, often in excessive amounts, which will store these excess sugars in the form of fats, triglycerides, to the detriment of liver health. This high production of insulin, in response to the consumption of foods that release sugar too quickly, can, in the long term, fatigue the pancreas and, in the short term, it causes hypoglycemia that occurs about 4 hours after eating. This coincides with clock-like precision with the time of the next meal or snack. Here is the first of three mechanisms that encourages eating multiple times throughout the day: hypoglycemia due to a diet containing refined cereals and industrial sugar. In addition, there is the body’s self-cleaning process that kicks in as soon as digestion is finished, a process that can hardly function except at night when one eats three times a day. Read about this in “What if we stopped eating a little… from time to time” (original title: Et si on s’arrêtait un peu de manger…de temps en temps) by Bernard Clavière for more information on the mechanisms of fasting and its effects on the human body. The side effects of detox This cleaning has undesirable side effects, particularly in individuals who have never fasted, especially as the body is intoxicated by poor eating habits. Confused mind, lack of energy, anxiety, bad mood, blurred vision, coated tongue, acne, bad breath, need to blow one’s nose, swollen face, stiffness, dizziness, general fatigue, etc., are symptoms familiar to billions of human beings upon waking, those who believe they are favored by progress. Breakfast, by temporarily stopping this cleaning with undesirable effects, appears as the savior. That is why, contrary to what popular wisdom claims, breakfast would rather be the most harmful meal of the day since it interrupts a beneficial cleaning process that should be allowed to function a little each day. For what strange reason, after a night of sleep, would we need stimulants to start a day? Moreover, it is observed that a healthily nourished body is not hungry in the morning. Besides, the entire animal kingdom sleeps or rests after eating; it is unnatural and even counterproductive to go to work with a full stomach, as athletes well know. Science has largely demonstrated that caloric reduction accelerates neurogenesis. It is generally believed that adults no longer produce neurons, but this is false. And this process is accelerated when you fast. More neurons are produced in the hippocampus. This even led a California startup to have its employees fast for 36 hours to boost productivity. If the ends are debatable, the method has once again proven its effectiveness. The psyche The last mechanism that conditions us operates in the psychological domain. During the fetal stage, the placenta that nourished us was rich in carbohydrates, just like breast milk (or substitutes). That is why we have, beyond our physiological needs, a great appetite for sweetness, especially in times of stress. By stimulating

The Origins of Living Nutrition

https://www.youtube.com/watch?v=y9-yiSl_Vq4&t=4003s Please note: this video is currently in French, but you can activate YouTube’s auto-generated subtitles in English while we work on providing a dedicated English version. “Look at the birds of the air: they neither sow nor reap, nor gather into barns; and your heavenly Father feeds them. Are you not of more value than they?”  Gospel of Jesus Christ according to Saint Matthew, chapter 6, verse 26 “I teach men a new will: to consciously want the path that man has blindly walked, to judge it good and no longer to stray furtively from it, as the sick and the dying do.”  Thus spoke Zarathustra, Nietzsche “In the past, believing that people of color were truly human and should be treated humanely was considered madness. Today, it is seen as exaggerated to claim that one of the duties imposed by rational ethics is to respect what lives, even in its lower forms. But one day, it will be surprising that it took humanity so long to admit that careless depredations caused to living beings are incompatible with ethics.”  Albert Schweitzer (1875 – 1965), Alsatian physician and philosopher, Nobel Peace Prize laureate in 1952 When I returned from the Loire journey, I urgently read the book by Bernard Clavière, which had the effect of an electric shock on me. On a whim, as I know I can have, I permanently purged from my cupboards all animal-derived foods (meat, fish, dairy products, eggs), cereals, and legumes, and of course, refined sugar; all suddenly and irrevocably fallen from grace. According to this new paradigm that I wished to embody, only fruits, vegetables, nuts, and sprouted seeds remained at my disposal, which I also decided to eat exclusively raw. This is what is called a plant-based and living diet because nothing is cooked and everything is of plant origin. The funny people who eat this way, sometimes called “raw vegan,” lead a simplified life: nothing to cook and very few packages to manage. The logic underlying this revolution was quite simple and took its origins far back, to the origins of humanity, before regrettable centuries of culinary traditions obliterated our instinctive knowledge of the laws of life. At the dawn of humanity Let us remember: The evolutionary history of human beings is still far from being fully established, but the oldest fossil found of the genus Homo dates back 2.8 million years with Homo habilis, named for its skill in handling and creating its own tools. As for modern humans, Homo sapiens, they are believed to have appeared 200,000 years ago. We are part of the great family of hominids, which appeared 7 million years ago, encompassing animal species such as bonobos, chimpanzees, gorillas, and orangutans, not to mention all the extinct species including Neanderthal. Excluding humans, all members of our family have maintained a diet based on fruits, vegetables, and seeds (between 95 and 99%) with a marginal consumption of insects and small animals (between 1 and 5%). This does not prevent them, by the way, from having canines much more developed than ours. Emerging humanity, before the advent of Homo habilis, was therefore raw foodist (eating only raw foods) and consumed almost exclusively fruits, tubers, young shoots, and leaves. Then, about 2.5 million years ago, the proportion of meat in our diet gradually increased, leading some to say that  the Paleolithic diet, which favored meat, is the ideal diet for contemporary humans. This ability acquired during evolution to digest more meat than their constitution initially allowed was crucial in the emergence of modern humans and their emancipation across the planet. Alongside this change in dietary habits, early humans developed weapons for hunting and became exceptional runners (see “The Story of the Human Body” by Lieberman). 600,000 years ago, a new string to their bow was added to ancestral techniques with the domestication of fire (some estimates place this domestication at 1.7 million years ago) and cooking, particularly of vegetables. Contrary to popular belief, cooking meat was not essential, as evidenced recently by the Inuit (or “Eskimos”), who consumed raw meat. Richer in vitamins than cooked meat, this raw foodism was essential for survival near the polar circle, where 80 to 90% of the diet was carnivorous. In contrast, cooking leaves, roots, and tubers facilitated their digestion and allowed for a large consumption of plants from which maximum glucose was derived (soluble fibers turn into sugars when heated), this fuel being essential for the brain. In our modern world, the decrease in our caloric needs as well as the selection of many tender cultivars (fruits and vegetables) with an incomparable sugar richness compared to the wild flora of the Paleolithic makes cooking food inappropriate because it decreases, among other disadvantages, the bioavailability of micronutrients.   From gatherer to gatherer-hunter  We then had the means to leave the tropics and set out to conquer our beautiful planet. For this, it was essential to ensure a sufficient supply of meat, the only food available in all seasons at all latitudes. Humans then clearly distinguished themselves from other hominids, becoming nomadic and hunter-gatherers. From the equator to the Arctic Circle, the share of carnivorous food went from a quarter to almost totality, a latitudinal gradient still marked today. Hunting, with the cooperation, analysis, and abstraction skills it requires, has been a determining catalyst for intelligence. Bipedalism, tool use, and hunting have favored the development of the human brain, both by stimulating our cognitive abilities, cooperation, and inducing an increased food intake. The brain, which runs exclusively on glucose, is indeed the organ that consumes the most energy (one-fifth of daily metabolism in an adult). The colonization of Europe by Homo sapiens, which occurred late, only 40,000 years ago during the Ice Age, is indicative of the resilience and intelligence of our distant ancestors who actually had a larger brain than ours. The brain of modern humans is indeed 15 to 20% smaller than that of Cro-Magnon who lived 30,000 years ago. Put yourself in