There are five main subdivisions of food based on various technical
skills that have enabled man to process his food.
1) Mechanical adulteration: blending, seasoning, layering, expressing,
grinding, crushing, kneading, etc...
2) Thermal adulteration: various forms of cooking, oven-drying,
refrigerating, freezing, ionizing, sterilizing soils, heating
fertilizers, etc...
3) Cross-breeding, and some techniques in husbandry and breeding.
4) The consumption of animal milk and dairy products.
5) The use of chemicals in fertilizers, pepticides, additives,
synthetic products, drugs, etc...
A food is said to be “initial” for a given species if it is part of the range of foods available to him in nature and if it has not undergone any of the above mentioned kinds of processing technology. Through natural selection, every animal species adapts to the scenario afforded to it in its habitat and, therefore, to foods that it can eat there in their initial state. A change in nature, the appearance or chemical structures of food available might require a new adaptive process.
Now, genetic inheritance varies very slowly in the course of
time (a mutation rate of 1% is observed in periods of time ranging
from one million to one thousand million years). In respect of
human food, the first basic notions pertaining to cooking go back
some two millions years (when the first tools came into being),
the use of fire goes back 400,000 years and maybe as far back
as a million years, and cooking proper, coupled with the use and
production of cereal grains and animal milk, goes back tens of
millions of years. There is every reason to wonder, therefore,
for every type of cooking legerdemain:
_whether genetic adaptation is or had been necessary;
_whether such adaptation was feasible;
_whether enough time had elapsed for it to have occurred.
When one goes back to eating a diet solely consisting of initial foods, one very definitely feels that an extremely specific kind of dietary instinct is being restored to one’s perceptions, and that this instinct mainly feeds through in that one’s senses of smell and taste are startlingly sharpened.
Experience, has, therefore, enabled us to define the law of dietary instinct: that is, any initial food that appeals to one’s sense of smell or taste is beneficial to one’s body.
This law can be directly inferred from the laws of evolution:
namely, an animal which is impelled by his instincts to eat poisonous
plants or balance his diet poorly will be weakening itself and
will be driven to extinction through natural selection. There
must, therefore, exist in animals, processes that modify their
perception of smell and taste in relation to metabolic deficiencies.
These processes, referring to “satedness,” which operate
in man as well, must have sharpened up over biological time, in
the same way as any other function will. They make up the bulk
of dietary instincts and are genetically encoded like any instinct.
One must, however, bear in mind that evolution has mostly taken
place on initial foods. By doing so, it should come as no surprise
that instinctive processes go haywire on adulterated food (non-initial),
since our genetics have not had time to adapt to them. The existence
of an innate dietary instinct encoding is confirmed, for instance,
with newborns, who are immediately able to select appropriately
and eat the right amount of food without prior learning. A useful
food can become unnecessary or even downright harmful when it
is being eaten, once the bodily needs have been catered to. Flavor
abruptly changes and unpleasant cues make it aversive (tartness,
acridness, astringency, sharpness, one mouth’s on fire, bitterness;
the texture feels granular, dry, tacky, etc...).
Nudging the limits of pleasurable palatability is what we call
reaching one’s aversion threshold.
The senses of smell and taste are vastly different from the other senses. They are the mouthpiece of dietary instinct, witness brain structures like the olfactory bulb and the hypothalamus that monitor cortex-bound nerve impulse in accordance with metabolic data.
With the body gradually clearing out overload and recovering
from conventional diet-induced metabolic disruptions, instinctive
drives come over louder and clearer.
Your palate becomes alive to the initial flavors of natural foods,
so much richer and fulfilling are they than cooked foods.
Anthropologically, cooking preparation fuses the connection between mind and instinct, the former devising all kinds of processing devices for natural foods to yield unbridled pleasure, which amounts to wringing the neck of instinct. Pleasure derived through artifice catches our nervous system’s genetic coding off its guard, thus bewitching the senses. The body is, consequently, led to gradual overload and the intensity of pleasure drops off, which is at cross_purposes with the desired effect. As a result, initial foods (those that our tastebuds properly respond to) become signally unpalatable, which deflects us exclusively on to cooked foods: cooking may, accordingly, be viewed as a trap mankind fell into subsequent to the advent of a conceptual intelligence.
In nature initially, whatever is right for one’s tastebuds is right for one’s body, and what is bad for one’s body is bad for one’s tastebuds. All it takes is giving in to one’s natural bent, since pleasure does not make you err. Such is the law of pleasure, a direct consequence of the workingsof instinct, the latter issuing from the laws of evolution.
With cooking, one can make something taste good to one’s
tastebuds that is, in fact, bad for one’s body: Pleasure
leads you astray. Rules, therefore, have to be laid down, and
acts of will curtail imbalances. This is obvious in conventional
dietary disorders (obesity, heart disease, and so on) and what
of the energy expended on health foods, dieting, fasting, and
so on.
It is worth noting that no gluttony is involved when eating initial
foods. Pleasure does not side with disruption (a good food is
useful; a disruptive food tastes unpleasant).
Reckoning with dietary instinct decisively resolves the dietary issue. Instead of assessing bodily needs extraneously (which approach comes up against the complexity of nutritional processes and changeability of needs), you need only satisfy smelling and tasting pleasure, expressing as they do instinctual processes that straightforwardly betoken the body’s actual needs and their unforeseeable variation, that can be striking in amounts required. Incidentally, instinctotherapy is no “diet”; it neither compells nor bans. The aim is simply to do away with an artifice likely to play instinctive mechanisms foul or set up metabolic puzzles. Non-initial foods usher into the body molecules non-existent in initial foods which our genetically coded enzymes have no reason to be adapted to. Those “non-initial molecules” may result from chemical reactions inherent in cooked food, or contributed by foods that were not initially part of man’s dietary range (animal milk, for instance). Some such molecules will fail to be adequately metabolized, and will build up in the body, gradually setting up poisoning by cooked food. They will either occur in body fluids (blood, lymph) or stockpile in cell vacuoles, or turn into amyloid, deposit in fats, or weave into cell and tissue structures (membranes, collagen, dentin, and so on).
Current research into metabolism is still looking down its nose at abnormal molecules, the alterations of which engineer nothing less than a genetically illicit contrary metabolism, or parabolism. Yet, it is worrying that such food “intoxication” should be apt to cause functional disorders that fully or partly account for very many diseases. Such is our definition of a dietary “molecular pathology.”
Minute amounts of non-conformable substances are enough to induce serious symptoms. Detecting whatever non-initial molecules are involved in all our vital processes may be quite a thorny question. In view of the unlighted darkness in the field, the lack of analytical procedures has been made up for by empirical observation including smelling. Experience has, indeed, shown that any substance that leaves the body and gives off a stench arose out of a pathological process.
The whole of medicine has been erected without taking into account the presence of parasitic substances arising from cooking that lodge themselves in the body. Diseases as a whole should, therefore, be reconsidered in the light of our premise which accounts for specific changes in an individual’s background.
Homeostasy (a body’s ability to restore its integrity and balance unaided) would appear to militate for the existence of processes intended to clear part of the whole of non-initial molecules. Such processes are heralded by various signs that medicine in its ignorance of alien cooked molecules being harbored in the body mistakes for as many morbid symptoms. Consequently, among the various kinds of disease, some may be labelled as “useful,” that is detoxifying (or, better still, orthopathic), in that they are intended to restore health.
Experientially, most infectious diseases are, in themselves, orthopathic, which makes light of the classic conception of viruses and bacteria, that may, accordingly, no longer be taken for granted to be pathogenic agents. A virus contributes a strand of DNA or RNA that appears to come in on the scene as an addition to genetic coding to the cell that enables it to flush out various classes of non-initial molecules. Bacteria appear to be harnessed by the body (which fully controls their spread under adequate dietary conditions) so as to have available once removed enzymes that may break down particular non-initial molecules or their metabolites which the body’s own enzymes are theoretically unable to handle.
There is every reason to re-appraise the conventional view
of various phenomena the significance of which more clearly appears
to follow from the theory of the presence of alien substances
in the body, most notably:
_phlegm from mucus membranes which helps clear abnormal substances
through the discharge of mucus.
_intestinal catarrh or diarrhea, that makes full use of the huge
surface of intestinal membranes.
_sundry rashes, clearing various substances in liquid or solid
form.
_inflammation, one of whose effects is to enable white blood cells
to percolate through the dilated walls of capillaries in a drive
to clean out bodily tissues (diapedesis).
The body is endowed with a defense system, whose job is to identify and destroy cells and alien molecules, known as the immune system, whose main agents are white blood cells. The immune system, a prerequisite for body integrity, is also genetically adapted to unfamiliar molecules that occured in initial surroundings.
Consequently, it may not be able to react properly against alien molecules. When the immune system is too often overtaxed by an alien molecule, or dietary antigen, it can pack up; i.e., it can enter into a state of immunological tolerance. In such a state, the body will allow itself to be overrun by those alien molecules and their by-products, which will undermine the genetic background in depth, beleaguer cells, fasten on membranes, and so on. Should a cancer cell subsequently develop, its own membrane molecules, which ought normally to be identified by the immune system, may be acknowledged as part of acceptable molecules, to the effect that the cell may go undetected and undestroyed_thus giving rise to a cancerous tumor.
This theory also explains allergies. Once body tissues have allowed the build-up of alien dietary molecules to crisis point, all it will take for the body to be partly or completely shaken out of “tolerance” will be a grain of pollen, a speck of dust, or a drug, and so on. This will cause inflammation out of all proportion.
The presence of alien cooked molecules that pile up, enhancing a state of tolerance, enables us to sketch out a basic explanation for auto-immune diseases: The immune system, in order to extricate the body from the state of tolerance, will destroy cells earmarked by those dietary antigens as if they were alien cells. In that way, one can not only readily account for arteriosclerosis, a major cause of death, and auto-immune diseases like rheumatoid arthritis, disseminated lupus erythema, but also the premature aging of organs and a shortening of lifespan. In a general way, health will no longer be defined as an absence of disease, but, rather as bodily ability to react against unconformable substances: namely, the continued existence of “purpose illness,” enduring until toxemia is cleared up. Owing to instinctive regulation of dietary rations, the symptoms will remain minor (the organs will remain silent) or at least not very serious (reversibility). Experience has shown that detoxification proceeds in step with intoxication. The improvement in health, and recovery from diseases, begins once toxemia drops below critical levels. This is the quicker as the disease is more recent. It is easy to see that real diseases are cured fairly quickly, whereas useful disorders and diseases show up (latently if diet is well-balanced) until alien substances have been fully cleared.
Weight loss may indicate the expulsion of alien matter, or, if you don’t go about things properly, the loss of useful substances (the shedding of stores, cell-lysis, dehydratation, and so on).
When one starts out on a raw, instinctual diet, one typically experiences weight loss partly due to a decrease in water retention which was previously brought about by cooking salt (approximately two pounds) and a clearance of unwanted substances that have stacked up under the influence of tolerances induced by the inflow of unconformable molecules. After that, muscles will be restored and there will be clear signs of rejuvenation.
Abnormal molecules in the blood may disrupt neuron and synaptic transmission function, either through inhibition or arousal.
Abnormally hyped-up nerve impulses will induce self-excitability or “getting hooked on,” by disrupting the mindscape in its biochemical components all the way down the gradient. This is apt to fuel anything ranging from obsessional neurosis all the way to schizophrenia. An initial diet is known efficiently to relieve anxiety, stress, aggresiveness, as well as sleeplessness, nightmares, ticks, and so on.
More specifically, sex drive no longer being ridden by endogenous excitability, naturally resumes its initial function.
The main criteria for ascertaining that one has properly applied instinctotherapy in the long run: click here