How We Assimilate Our Food

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Now that we have covered selection, preparation, combination and ingestion, we need to understand how we assimilate our food. When we eat properly and feel that warm radiance, it is due to a multiphase process of electromagnetic, chemical interactions releasing heat energy. This process, or metabolic digestive fire, is the interaction of two types of charged particles, or ions, known as anions and cations.

Anions are negatively-charged particles (alkaline) spinning counter-clockwise; cations are positively-charged particles (acid) spinning clockwise. When these two particles collide, their collision and opposite spins create resistance and friction, thereby releasing heat energy which is measured in calories, powering bodily processes. Calories are a measurement of heat and bear no direct relation to weight gain or loss. If you consume 2,000 calories of celery you will often lose weight, yet if you consume 2,000 calories of chocolate you will often gain weight. Because they affect your metabolism differently, calories don’t count. Never waste your time counting calories or grams to attempt to control weight. The content, condition, and preparation of the food, and how it affects your metabolism are far more important to regulate your weight, rather than the quantity consumed.  For a greater understanding about caloric utilization, read the book Calories Don’t Count by Dr. Herman Taller, MD. If you eat unadulterated foods, in reasonable proportions, proper ratios, by your blood type, in season for your growing region, and widely varied, you can usually eat as much as you want and your healthy body will regulate itself.

The process of interaction between the anionic and cationic forces is known as the acid/alkaline balance. The ratio of acid to alkaline is commonly referred to as the pH factor, and is determined by the quality and quantity of the substances we absorb into our bodies from air, water, food and drugs.4.  This interaction is brought about by enzyme activity from raw foods as well as our internal organs of digestion such as the stomach, pancreas, liver, etc. Cooking food over 116 degrees inactivates many enzymes present in foods and requires a much greater strain on our bodies to digest the cooked food.  Generally, the more cooked your food, the greater the net energy loss. The rawer your foods, the greater the net energy gain. This is especially true for protein because some essential amino acids are destroyed by cooking. The more rare that you eat your red meat, the more protein you will have available for rebuilding your bodily tissues.

To help maintain this pH balance through food, I have included the Acid/Alkaline Chart (Figure 2) at the end of this chapter showing foods that are acid or alkaline-forming in the body.  It is important to realize what kind of charge a food is forming in the body after digestion, not what it is in its uneaten or cooked state. This is why I refer to acid or alkaline forming foods.  Many foods that are acid to the mouth, such as an orange, become alkaline forming to the body.  The proper ratio for optimum health is approximately 25% acid-forming to 75% alkaline-forming foods, and if our blood ratio varies on the pH scale more than 1.0 we suffer from disease. Although breathing, and the quality of our air and water make a greater determination of our pH balance, this section of food knowledge enables us to better see how eating can affect our overall health. After all, we are only as good as our raw materials!

Please realize that each individual is in different stages of life and in a different condition from every other person. As I stated earlier, you could take several people and feed them the same food from the same plants at the same time in the exact same quantity and none of them would utilize the food in the same way.  
The truth is always about principles, not dogma. Finding the diet that is exactly right for you is very individualized and varies from day to day, season to season, and age to age. The principles in this book provide the best guidance I have found to hold true, but ultimately you must discover what is successful for you at your time in life.

BASIC RULES FOR ACID/ALKALINE CHART: (Meats & grain = Acid, Oils = Neutral, Fruits & veggies = Alkaline)

1.Alkaline or acid forming describes the ash residue after metabolism. Example: a citrus fruit will be
    acid to your mouth, but alkaline forming to the body.
2.The fresher and sweeter the food tastes, the higher the alkalinity.
3.The more thoroughly the food is chewed the higher the alkalinity.
4.Any food cooked, canned or frozen subtract 0.5 on the pH scale.
5.Food grown chemically, processed with preservatives or refined and/or artificial sweeteners, subtract 1.0
6.Eat 80-% alkaline to 20% acid forming foods in moderate weather.  Increase the acid forming by 10% in cold     weather. Increase the alkaline forming by 10% in hot weather. Eat foods in season as much as possible.
7.Combine foods no more than one column apart for optimal results.


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