According to health expert and bestselling author Dr Mark Hyman, food is the most effective medication available to treat chronic illness. Joel Fuhrman, another doctor, has noticed that improper nourishment triggers cellular defects against which medications are ineffective, but such flaws frequently respond well to proper nourishment.
Diseases like cancer, type II diabetes and hypertension have powerful nutrient connections, and can be reversed through diet alone. Medical students today are learning a bit about the connection between nutrition and disease. Nevertheless, almost 2500 years after Greek doctor Hippocrates uttered the statement mentioned above, the medical institution in the West is yet to integrate formal training in Nutrition into its medical college syllabus.
Medicine as practised in the Western context isn’t health care, but ill care; and meals as healthcare remains yet to be implemented by the majority of practitioners. In medical practice, the focus is primarily on treating symptoms of disease, with diet lying in the base of the treatment pyramid. Much greater emphasis is put on operation, pharmaceutical goods and physiotherapy than on more natural and frequently equally effective methods such as exercise and stress management in addition to diet.
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However, an increasing body of doctors now believes that, typically, treatment should begin with diet. Epigenetic changes change the physical structure of genetic material (DNA) without affecting the underlying DNA sequence. One such change is effected through methylation, the accession to DNA of methyl groups that act as chemical’caps’ that turn genes on or off, with impacts that range from favourable to devastating.
It is one factor known to activate epigenetic modifications, which can be passed down from one generation to another: in this fashion, the dietary sins (or virtues) of parents are visited on the children. Other factors associated with epigenetic changes include obesity, smoking, exercise, alcohol consumption, environmental pollutants, emotional stress and change work. Apart from supplying energy, food releases chemical signals that move the customer’s physiology at the direction of health or illness – based on the sort of food consumed.
Food may be thus be considered not only as a set of macronutrients but also as information: a kind of molecular intelligence that may influence genetics in addition to physiology. All business green plants get sprayed with pesticides, such as wheat plants used in pasta, cereals and animal feed. Among the most frequently used of these is the herbicide glyphosate (formulated as Roundup), used on plant leaves to kill weeds. Once regarded as a safe item, glyphosate is now related to cancer, birth defects and neurotoxicity, and carries multi-generational consequences.
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Atrazine, another herbicide, has been shown to disrupt hormones, raise cancer risk and cause negative behavioural and genetic changes which are also passed down through many generations. Recent findings indicate that an offspring’s risk of autism spectrum disorder raises following prenatal exposure to pesticides within 2,000 m of its mother’s residence during pregnancy, compared with offspring of women from the identical agricultural area without such exposure.
In one case study, food management has been used successfully to deal with sudden onset autism where a school kid, formerly even-termpered and excelling academically, suddenly became violent and academically poor. Analysis revealed that the affected child’s urine contained high levels of glyphosate. Six weeks on an extremely modified organic diet resulted in undetectable urine glyphosate levels, accompanied by a complete reversal of the autism symptoms.
Our body is continually changing, and each diet option affects that change. The American academic and farmer Wendell Berry famously observed that people are fed by the food industry, which pays no attention to health, and are treated by the health sector, which pays no attention to food. In the modern information-rich world, it’s possible for people to handle their own health and wellbeing through making the relevant dietary choices. In making such decisions, a focus on foods that are full of life can help reduce the effects of pesticides in the food chain.
Minimising food processing – to attain and maintain good health, it’s necessary to remove from the diet heavily processed foods as snacks, cakes, crisps, tinned vegetables,sausage rolls, frozen pizza and microwaveable dinners. Eating kimchi – and other fermented foods such as kefir, kombucha, tempeh, yoghurt and apple cider vinegar. These foods include healthy bacteria and enzymes into the gut, increasing the health of the digestive tract and improving the immune system.
It’s estimated that one tablespoonful of sauerkraut comprises one trillion great bacteria, so that health benefits can be reaped with comparatively tiny amounts. Prioritising whole foods – these are unprocessed, unrefined plant foods which include whole grains like brown rice, rolled oats and quinoa in addition to fruits and vegetables. Such foods are full of properties that nourish the microbiome and make decent gut-brain connections, which activate genes in the brain that mediate wellbeing.
Experts claim that 90 percent of body pesticides could be removed in 1 week on a raw diet. Not everybody has access to organic foods. The main rule for optimising health is to avoid processed foods while eating foods in season – that means purchasing locally. Anti-inflammatory foods – garlic, walnuts, pineapple, broccoli, green tea, flaxseed, berries, lemon, cantaloupe, kale, avocado and garlic.
Foods for the immune system – mushrooms, onions, honey and garlic. Foods for prostate health – anise, Celtic sea salt, lychee berries, peaches, pumpkin and sunflower seeds, tangerines, watermelons and mangos. Brain foods – nuts, bananas, berries, seeds, dark chocolate, spinach, salmon, berries, eggs and avocado. Our history and our own decisions in life can have a huge impact on quality of life.
Using food as medicine, we can alter our genetic expression and health quality. In 1903, Thomas Edison predicted that the physician of the future would use not drugs but nourishment to heal or prevent disease. While we anticipate this valuable development in the medical institution, it’s possible for us to start making dietary choices that will transform life and wellness into their best possible conditions. The content of the article was made for informational purposes only, and isn’t meant to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you might have regarding a medical condition.