The Anatomical Diet or The Friendly Snake Within You

There's many a laugh to be had imagining a tape worm being enticed by a morsel of steak hovering in front of one's open mouth. But this human inhabitant isn't a good buddy. However the snake you have from your teeth and tongue to your tail is really your best friend. Many snakes crush the food they plan to eat and yours is very definitely one of these.The muscles of your lips which open to receive food, and seal the entrance with a concert of muscles that close your teeth  and which, with those of your tongue, cheeks, palate and throat, prepare your meal for its long journey, and those muscles that handle it on route to your tail are built for work. 

Your snake is a refinery and needs unrefined food. Putting refined food into it is like putting petrol into an oil refinery instead of tar thick crude oil. Much of the machinery then is unnecessary, stops acting and ultimately packs up from lack of use. So too, your snake, your guts! 

All food is should be biological, but having been living, once dead, starts to deteriorate.

Light, heat, air, additives and handling mostly change its immediate postmortem state for the worst.
Cold, darkness and vacuuming do least damage.

Liquidizing food effectively destroys its capacity to stimulate motility of the gut, predisposing it to future problems. It is likely that liquidizing, like cooking, presents such a refined version of the carbohydrate content of the food involved as to aggravate any tendency to diabetes.

There are exceptions to these facts but they are trivial in the big picture.

Most interventions on food relate to convenience. This is not bad of itself but it is bad when it this causes the inconvenience of illness.

The bulk of the food sold and eaten in the West has been changed, or will be changed for the sake of convenience, for the worst.

Most of those changes will  enhance the delivery of energy to the consumer and spoil its nutritional value.

Cooking destroys the natural and vital structure of food for the human gut,
destroys most of its nutritional value, and turns it into the beginnings of an energy rich slurry which feeds a biological imperative to use or store as fat. The protective value cooking has in killing bugs and infestations can often be replaced by intelligent washing and freezing.

Cooking food, at least vegetable and fruit, is like making food rot as is evidenced by the similarity of changes in its colour, texture, smell and taste. Much the same happens with meat, though the sheer density of protein means the changes are different - a toughening thence a soft friable state and followed by a slurrification and putrifaction. However the cooking of meat will kill bacteria and worm infestations. Good animal husbandry and abattoir conditions, careful handling, cooling and salting minimise these effects.
It is important to appreciate that the changes in protein from cooking may disadvantageously alter it so it compromises the immune system.

-I have never seen an animal cook its food.

-An animal that gets sick or hurt is eaten quickly; perhaps their natural uncooked food serves them
well!

-I have never seen an animal alternately eat and drink. Saliva is a good friend  and its flow is much diminished when this is done. Eating slowly generates saliva and the extra time taken means greater pleasure by way of taste and social interaction. This is quite relevant in what is called the French Paradox where despite a richness of foods eg cooking of salmon in goose fat, their life expectation is at the higher end on a global scale.
 
-In nature herbivores take their time eating because their is no imperative to do otherwise. and the grass they eat needs regurgitating and further rumination in order to digest it -
     (though in nature carnivores bolt their food because here there is often the imperative of getting it down before your fellow buddies tuck in at and after the kill.)          
- I have never seen an animal in nature eat from a variety of foods at the same time - the Hay diet supports this notion in humans.

Over the last four decades the West has been exporting to Asian countries a food mix that is meat, bread and dairy, when they have survived for many centuries on rice, vegetables with some fish and meat. Across the age spectrum those countries are now suffering the same diseases associated with obesity as us in the West.

On the matter of liquidiser in the kitchen and their general usefulness

There is a notable fad for liquidizing vegetables with fruit for a quick nutritional hit and seems to be following the trend of smootherising so common now for getting kids to get sustenance when they refuse other ways and adults also when time is of the essence.

The machines for doing this are so efficient that the resulting drink can, in some cases, be poured through a filter without leaving a residue.

The high end videos and ads for these machines stress the speed at which this can happen and the taste and nutritional benefits of what they produce.

It is probable that their use is really not the healthy practice they state for the following reasons.

• In the event of an allergic reaction to one or more of the components this will, by definition of its ‘hit’ status, onset much faster and be more profound than that from normal digestion.

• The entire human anatomy from teeth to tail was not designed to be fed slops.

         The rate of consumption, being liquid, denies the production of ptyalin, it's ph and the
antibiotic nature of saliva which are protective of the oesophagus and stomach.

            

• It denies the gut of a chance to choose what to absorb or filter out what it finds toxic or

           obnoxious.

• The almost ‘molecularised’ food is quickly absorbed and denies the natural muscle action of the gut. This rapid absorption means there is a ‘vitamin’ or nutritional high. Even if our bodies accommodate such hits it is patent that this is an unnatural practice and approximates somewhat intravenous feeding.

• It could easily be that the structure of the nutrients is damaged, changed for the bad.

.

• The shortage of residue in the gut will lead to a functional weakness of the gut and thence to constipation. The gut is 25 ft of muscle and it needs work to remain healthy

• It has the elegance, enjoyment and social sharing of little better than the mutual taking of a glass of water. It denies one of the benefits of the 'French Paradox' mentioned earlier where a relaxed eating practice aids longevity.

 
An exceptional benefit of liquidizers or blenders may be in the case of seeds and nuts.
Hard, bullet like seeds that can't be easily ground by one's teeth might be usefully blended with carrot or some such vegetable in a liquidiser/blender eg pomegranate kernels, lemon pips.
Also very fine seeds especially sharp ones where there is always an effort to stop them jamming in one's teeth, linseed especially.
However one is continually seeing in native panoramas the showing of  primitive cooking conditions where seeds are pounded, in the manner of a culinary pestle and mortar.
The gist of this is that one doesn't have to spend a fortune to grind a few nuts or seeds and I'm pretty sure that a coffee bean grinder will do most of what you want.