Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (16 page)

  
Silicon:
This much neglected element is needed for strong yet flexible bones and healthy cartilage, connective tissue, skin, hair and nails. In the blood vessels, the presence of adequate silicon helps prevent atherosclerosis. Silicon also protects against toxic aluminum. Good sources are grains with shiny surfaces, such as millet, corn and flax, the stems of green vegetables and homemade bone broths in which chicken feet or calves' feet have been included.

  
Vanadium:
Needed for cellular metabolism and the formation of bones and teeth, vanadium also plays a role in growth and reproduction and helps control cholesterol levels in the blood. Deficiency has been linked to cardiovascular and kidney disease. Buckwheat, unrefined vegetable oils, grains and olives are the best sources. Vanadium is difficult to absorb.

  
Zinc:
Called the intelligence mineral, zinc is required for mental development, for healthy reproductive organs (particularly the prostate gland), for protein synthesis and collagen formation. Zinc is also involved in the blood sugar control mechanism and thus protects against diabetes. Zinc is needed to maintain proper levels of vitamin E in the blood. Inability to taste or smell and loss of appetite are signs of zinc deficiency. High levels of phytic acid in cereal grains and legumes block zinc absorption. Zinc deficiency during pregnancy can cause birth defects. As oral contraceptives diminish zinc levels, it is important for women to wait at least six months after discontinuing the pill before becoming pregnant. Best sources include red meat, oysters, fish, nuts, seeds and ginger.

Not all minerals are beneficial. Lead, cadmium, mercury, aluminum and arsenic, while possibly needed in minute amounts, are poisons to the body in large quantities. These come from polluted air, water, soil and food; lead finds its way into the water supply through lead pipes. Sources of aluminum include processed soy products, aluminum cookware, refined table salt, deodorants and antacids. Baking powder can be another source of aluminum and should be avoided. Amalgam fillings are the principle source of toxic mercury in the system—linked to Alzheimer's and a number of other disease conditions. Minerals like calcium and magnesium, and the antioxidants—vitamin A, carotenes, vitamin C, vitamin E and selenium—all protect against these toxins and help the body to eliminate them. Adequate silicon protects against aluminum.

ENZYMES

An important branch of twentieth-century nutritional research, running parallel to and equal in significance to the discovery of vitamins and minerals, has been the discovery of enzymes and their function. Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body. Their activity depends on the presence of adequate vitamins and minerals, particularly magnesium. Many enzymes incorporate a single molecule of a trace mineral—such as manganese, copper, iron or zinc—without which the enzyme cannot function. In the 1930s, when enzymes first came to the attention of biochemists, some 80 were identified; today, over 5,000 have been discovered.

Enzymes fall into one of three major classifications. The largest is the metabolic enzymes, which play a role in all bodily processes including breathing, talking, moving, thinking, behavior and maintenance of the immune system. A subset of these metabolic enzymes acts to neutralize poisons and carcinogens, such as pollutants, DDT and tobacco smoke, changing them into less toxic forms, which the body can then eliminate. The second category is the digestive enzymes, of which there are about 22 in number. Most of these are manufactured by the pancreas. They are secreted by glands in the duodenum (the upper part of the small intestine) and work to break down the bulk of partially-digested food leaving the stomach.

The enzymes we need to consider when planning our diets are the third category, the food enzymes. These are present in ample amounts in many raw foods, and they initiate the process of digestion in the mouth and stomach. Food enzymes include proteases for digesting protein, lipases for digesting fats and amylases for digesting carbohydrates. Amylases in saliva contribute to the digestion of carbohydrates while they are being chewed, and all enzymes found in food continue this process while it is mixed and churned by contractions in the stomach. The glands in the stomach secrete hydrochloric acid and pepsinogen, which initiate the process of protein digestion, as well as the intrinsic factor needed for vitamin B
₁₂
absorption; but the various enzymes needed for complete digestion of our food are not secreted until further down the line, in the small intestine. However, while food is held in the stomach, the enzymes present in what we have consumed can do their work before this more or less partially-digested mass passes on to the enzyme-rich environment of the small intestine.

Enzyme research has revealed the importance of certain raw and fermented foods in the diet. The enzymes in raw food, particularly raw fermented food, help start the process of digestion and reduce the body's need to produce digestive enzymes. All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit and a dry-heat temperature of about 150 degrees. It is one of those happy designs of nature that foods and liquids at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Thus, we have a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content.

A diet composed exclusively of cooked food puts a severe strain on the pancreas, drawing down its reserves, so to speak. If the pancreas is constantly overstimulated to produce enzymes that ought to be in foods, the result over time will be inhibited function. Humans eating an enzyme-poor diet, comprised primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs. The result, according to the late Dr. Edward Howell, a noted pioneer in the field of enzyme research, is a shortened life span, illness and lowered resistance to stress of all types. He points out that humans and animals on a diet comprised largely of cooked food, particularly grains, have enlarged pancreas organs while other glands and organs, notably the brain, actually shrink in size.
¹⁴²

Dr. Howell formulated the following Enzyme Nutrition Axiom: The
length of life
is inversely proportional to the rate of exhaustion of the
enzyme potential
of an organism. The increased use of food enzymes promotes a
decreased rate
of exhaustion of the enzyme potential.
¹⁴³
Another rule can be expressed as follows: Whole foods give good health; enzyme-rich foods provide limitless energy.

Almost all traditional societies incorporate raw, enzyme-rich foods into their cuisines—not only vegetable foods but also raw animal proteins and fats in the form of raw dairy foods, raw fish and raw muscle and organ meats. These diets also traditionally include a certain amount of cultured or fermented foods, which have an enzyme content that is further enhanced by the fermenting and culturing process. The Eskimo diet, for example, is composed in large portion of raw fish that has been allowed to "autolate" or "predigest;" that is, become putrefied or semirancid; to this predigested food they ascribe their stamina. The culturing of dairy products, found almost universally among preindustrialized peoples, enhances the enzyme content of milk, cream, butter and cheese. Ethnic groups that consume large amounts of cooked meat usually include fermented vegetables or condiments, such as sauerkraut and pickled carrots, cucumbers and beets, with their meals. Cultured soybean products from Asia, such as
natto
and
miso
, are another good source of food enzymes if these foods are eaten unheated. Even after being subjected to heat, fermented foods are more easily assimilated because they have been predigested by enzymes. In like manner, cooked meats that have first been well aged or marinated present less of a strain on the digestive mechanism because of this predigestion.

Grains, nuts, legumes and seeds are rich in enzymes, as well as other nutrients, but they also contain enzyme inhibitors. Unless deactivated, these enzyme inhibitors can put great strain on the digestive system. Sprouting, soaking in warm acidic water, sour leavening, culturing and fermenting—all processes used in traditional societies—deactivate enzyme inhibitors, thus making nutrients in grains, nuts and seeds more readily available.

Most fruits and vegetables contain few enzymes; exceptional plant foods noted for high enzyme content include extra virgin olive oil and other unrefined oils, raw honey, grapes, figs and many tropical fruits including avocados, dates, bananas, papaya, pineapple, kiwi and mangos.

While we should include a variety of raw foods in our diets, we need to recognize that there are no traditional diets composed exclusively of raw foods. Even in the tropics, where fires are not needed for warmth, the inhabitants build a fire every day to cook their foods. Some nutrients are made more available through cooking and cooking also neutralizes naturally occurring toxins in plant foods. In general, grains, legumes and certain types of vegetables should be cooked. Animal foods should be consumed both raw and cooked. Some people do very poorly on raw foods—or find raw foods unappetizing—in which case they should emulate the Asians by including small amounts of enzyme-rich condiments with a diet of cooked foods.

SALT, SPICES & ADDITIVES

Many topics under the rubric of nutrition are fraught with controversy and the subject of salt is no exception. It has been fashionable in recent years for nutritionists to restrict the use of salt and this is one proscription endorsed by medical orthodoxy. Early research uncovered a correlation of salt intake with high blood pressure, but subsequent studies indicated that salt restriction may harm more people than it helps. A large study conducted in 1983 found that dietary salt did not have any significant effect on blood pressure in the majority of people. In some cases, salt restriction actually raised blood pressure.
¹⁴⁴
A 1930s study found that salt deficiency led to loss of taste sensation, cramps, weakness, lassitude and severe cardiorespiratory distress on exertion.
¹⁴⁵

With few exceptions, all traditional cultures use some salt. Isolated primitive peoples living far from the sea or other salt sources burn sodium-rich marsh grasses and add the ash to their food. Salt provides not only sodium but also chloride, needed for the manufacture of hydrochloric acid, proper functioning of the brain and nervous system and for many other processes. The chloride component of salt also activates amylases, needed for the digestion of carbohydrate foods.

The need for salt varies according to the individual. People with weak adrenal glands lose salt in their urine and must have plentiful salt in the diet, but for others excessive salt consumption causes calcium to be excreted in the urine and may contribute to osteoporosis. Excessive salt in the diet also depletes potassium.