The author’s name: Vladimir Skirga
The Harm Of Wrongly Cooked Food
Posted: Feb 19, 2010
In this article you will find the detailed information about how the wrongly prepared food influences internal organs.
Teeth and bones. The teeth of a human being are created taking into account intensive mastication. If you mostly eat soft food, saliva exudes scarcely, harmful microbes reproduce in the mouth, gums ache and a caries appears. The calcium got from the thermally treated products, almost is not assimilated by an organism.
Stomach. The problem starts here, in the mouth. We chew food badly; it is not only poorly ground, but also had insufficient contact with saliva. Therefore it gets in a stomach in almost not processed state. A stomach gets the double loading.
Small intestine. If you mostly eat thermally treated products, an organism does not get phyto enzymes. An intestine does not have forces for processing such meal, more and more hormones are produced, and the balance is violated. It seems to a man that he is hungry, although he eats much. Disbalance in the intestinal hormonal system causes obstacles in the work of other ductless glands.
Large intestine. Thermally treated products and also any industrially treated food promote propagation of pathogenic microorganisms in a large intestine. Toxins from a badly digested meal get in blood, and later they slowly destroy your organism.
Blood. During eating liquid dishes, you, certainly, do not chew them, although ancient wise men from East advise to chew liquid food. The salivary glands do not work properly, the necessary amount of blood does not pass through them and doesn't cleanse. Food, which is not treated by saliva, gives the additional work to the digestive organs. The acid-base balance of blood moves toward acidity that provokes anemia, clotting of blood and development of great number of severe illnesses.
Liver and pancreas. The enormous stress falls on a liver. In fact all matters from the boiled products which a digestive tract cannot proceed, get in liver. Its tissues also not always manage to cope with such hard work and a liver gets slagged. This process causes such disease, as the portal high blood pressure. The avitaminosis, the lack of enzymes develops in a body, which now or later provoke a degeneration of liver tissues and different diseases.
A pancreas also works in the intense mode, wears out quickly, gradually stops producing necessary hormones. Often in such case the pancreatic diabetes develops.
Internal environment of an organism. Unusual food influences all internal environment of an organism, making it different from the one programmed by nature. The flow of many processes is violated, including the intracellular ones. The metabolism of basic matters slows down; different sicknesses, tumors, inflammations progress. The work of the immune system gets worse.
Food refinization. Manufacturers consider this process to be an improvement of food products. In fact it is far not so. White refined sugar - is a substance got by a chemical method. He has nothing in common with natural products. White sugar already has no useful for the organism living matters which were in an initial product. Sugar in a clean form is not assimilated by a human body. To make it happen, the organism spends nutritive got from other food.
But not only sugar is refined. A white flour is not far better than sugar according the destructive influence for an organism. A wheat grain for eighty five percents consists of starch, and other percents part in half between a germ and a shell. The basic vitamins and oligo elements are concentrated exactly in a germ and a shell. These are vitamins of groups B and PP. At the production of top grade wheat flour both germs and shells are taken off. There is only a starch matter left. Besides, they add there a great number of different components which positively influence the baking qualities of flour, but very badly affect human body.
Alimentary leukocytosis. Plenty of leucocytes, which must protect an intestine from pernicious influence of food, are produced while eating. Increased number of leucocytes dwells on up to one hour and a half. This process is characteristic only for eating thermally treated food.