Food As Medicine, Macro-nutrition
Food is typically gentle, safe, and effective. Considering what we consume has such detrimental effects to our state of health and wellbeing. Diet should be considered a tool of every day life. Critically impacting how we feel, physically, and psychologically. It is important to make sensible dietary choices.
First and foremost, when deciding on what to eat and how to prepare. One should consider the source and process it took to arrive at the gate of the natural faculty (the mouth). The more it is altered, refined, and processed, the further it gets from being natural. The further it gets from natural, the more we lose the inherent benefits it has on our physiology.
For example, The more processed and refined the foods are, the more we lose the inherent nutritional value. Most manufactures that process food, deplete the nutritional content so much, that the remnants are unfit for consumption. And in turn, the remnants or so called food have to be restored aka enriched, in order to be sold at market (U.S. Institute of Medicine 2003).
Thus it is sensible to begin reducing, minimizing and if possible avoiding artificially processed products. Such as refine sugars, starches, essentially all processed carbohydrates. Including all hydrogenated fats and oils as well as synthetic preservatives and additives whenever possible. Think what it took to get to you, how many hands and machines it had to go through. Or perhaps look at it this way, if it’s deep fried, or comes in a fancy decorated box or bag it most likely isn’t worth the investment. It would be better to put emphasis on consuming minimally processed complex sugars aka carbs, like that of organic fruits, vegetables and whole grains.
Energetics of Food
Serving in health management and disease prevention, it is a good idea to consider the energetics of food. Such as the polarities of Qi according to Traditional Chinese Medicine, with Yin being cooling, and Yang being heating (M. Tierra n.d.). Or Aristotle’s four basic qualities; Hot, Cold, Dry and Wet. As these factors influence the metabolic state and overall vitality of the organism (G. Tobyn 1997).
For instance, a very understandable explanation, cayenne pepper, ginger, walnut, vinegar, black tea, mustard, animal meats, etc. are Yang or Hot. Heating foods are typically stimulating to the metabolism (M. Tierra n.d.).
These stimulating foods generally, heighten thyroid activity, inflammation, and insomnia, amongst other outcomes. Thus exacerbating similar conditions, or potentially bring about relief to those of a cool, yin type nature.
On the opposite side of this polarity lays, mint, most fruits, dairy products, and some sea foods, are Yin or Cold. Cooling foods are typically sedating to the metabolism (M. Tierra n.d.).
These sedating foods generally, depress thyroid activity, reduce inflammation, and relax tissues, in addition to other physiological affects. While worsening similar conditions, these foods potentially bring about relief to those of a hot yang excess energy (M. Tierra n.d.).
Macro-nutrients; Carbohydrates, Fats, & Proteins
With the topic of food comes the building blocks of life, the Macro- and Micro-nutrients. There are three macronutrients; which consist of Carbohydrates, Fats, and Proteins. Let’s discuss the Carbohydrates first.
Sweet according to traditional Chinese medicine corresponds with the stomach and spleen. The taste and energetic qualities of carbohydrates are that of a sweet, calming and sedating nature. The phytonutrients that are simple and complex sugars aka carbs, compose primary metabolites of plants. Readily available in most plants under the form of glucose, fructose, and sucrose. Which are abundantly found in fruits, roots, tubers and rhizomes (S. Dharmananda., 2010).
Speaking linearly, the rasa (taste & emotion) of Sweet is inherently the most desirable and pleasing to the palate. Thus imparting an attractive virtue of the sanguine. Sweet, composed of water and earth is the most nutritive and anabolic (building-up) in nature. Relating to those of the kapha dosha. Which intern increases that dosha as well as the those of a phlegmatic temperament. As the energy of sweet is cool, and wet, natural unprocessed sugars, support those of a choleric temperament as well as the pitha doshas. For a little bit of help understanding archetypes, please take a look at H.R. “Establish Balance” pg.
Monosaccharides (one-sugar-ring)
The simplest most basic form of sugar, and most utilized sweeteners. Honey for example, is a simple carb aka sugar, is primarily fructose sitting around 35% and glucose sitting around 30% (H.A. n.d.). Honey’s composition varies according to the plants the bees have in their environment. All honey, to some degree has beneficial phytonutrients like Vitamins, Nutrients, and Flavonoids, that exert antibacterial and antioxidant influence (C. Manyi-Loh et al., 2011). That does not say, that the body breaks down honey any different than processed carbs.
Maple syrup as an example, the life blood of the Acer species of trees, consists of sucrose, glucose, and fructose (J. Stuckel., N. Low 1995), calcium, potassium, iron, zinc, and manganese (K. Gunnars 2018). Yet again although beneficial to some degree, the body does not break it down any different than refined or processed sugars.
Fructose, Glucose, & Sucrose in excess instigates blood sugar disharmony. That being said, substances like that of honey and maple syrup does not carry the heaviness of processed or refined sweeteners. As honey and to some degree maple syrup, are much lighter and sharp in their nature. With that respect, they may not provoke phlegmatic / kapha dullness.
Disaccharides (two-sugar-ring)
These simple sugars are formed when two monosaccharides connect. Through a glycosidic bond such as in sucrose. Sucrose a primary metabolite of photosynthesis in plants, that is sugar. May be isolated from Sugar Beet (Beta vulgaris) Root Succus, or Jaggery (Saccharum officinarum) Cane Succus. Yet again is broken down by the body into glucose and fructose, simply and quickly.
Turbinado sugar, a popular sweetener and nice alternative for vegans. Is produced by removing the molasses from the surface of cane sugar through centrifuge. Tan raw sugar is evaporated and clarified product of cane sugar, this is said to retain some of the nutritional content. For example, turbinado and raw sugar contains potassium, calcium, magnesium, phosphorus, and iron. Although, let’s keep in mind that the amounts of these constituents are vary minute (H.A. n.d.).
As we move along the processing of sugar, we land on white sugar. Part of the “Three Whites” (White Flour, White Sugar, White Salt) that is suggested to avoid, at least in excess. With the evaporation and centrifugal of can sugar as in the process of raw sugar. A filter of bone char is added to filter out any impurities and color.
Lactose, a milk sugar is also a simple carb composed of glucose and galactose. Milk in itself sweet, and euphoric. This is to get the infant (man or beast) to suckle and bond with the mother. As humans and our great ideas, decided to consume milk from our live stock. In order to preserve our food supplies, which before the modern conveniences like that of refrigeration may have been advantageous (S. Hardwick 2018). As consuming the hormones (bovine somatotropin) that is within bovine milk, to grow a beast nearly 1,000 Lbs in the first yr (J. Smith 2007) wasn’t enough to deter us from doing so. Most people do not have the ability to digest milk after being weaned as they lack the enzyme lactase for its breakdown (S. Hardwick 2018).
Processed carbohydrates may also be categorized as simple or refined and are not equivalent to complex carbs.
Stepping into Complex Carbohydrates such as Oligosaccharides and Polysaccharides along with Fiber. Do to the varying complexity, these phytonutrients breakdown much slower than simple carbs. In relation to this pepsis (digestion) comes a slower assimilation and intern a slower blood sugar rise. This creates a longer more sustainable source of energy. Additionally, opposed to processed carbs, with the complexity comes a richness in water, vitamins, minerals, and other phytonutrients.
Oligosaccharides (pentasaccharide)
Oligosaccharides (pentasaccharide) is a sugar polymer usually containing three to six monosaccharide sugar rings. These sugars aka carbs are insoluble and support many bodily functions. Commonly found Raffinose and Stachyose are oligomeric saccharides present in most legumes (T. Sako, & R. Tanaka 2011). Or Fructo-oligosaccharides (FOS) plant sourced as in honey but with a much greater content. FOS supports many bodily functions, take for instance it may be considered a prebiotic, immunostimulant, and hypoglycemic agent, amongst many others (D. Moskovitz 2004).
Examples; Soy beans, Fava beans, Black eyed peas, Snow peas, Peanuts, Tamarind, Tomatillo, Jicama, etc.
Polysaccharides (heterogeneous)
Polysaccharides (heterogeneous) is another sugar polymer usually containing ten or more monosaccharide sugar rings. These rings join to compose starches (storage molecules of plants), cellulose (cells of plant structures), pectins (flexible centers of plant cells), fiber, etc. (S. Lee 2017). For example inulin, a soluble fiber and medicinal constituent often found in the roots of plants. Are heavily condensed in a number different families, including Asteraceae, Boraginaceae, Campanulacese, and many others. May be utilized in liver support, balancing blood lipids (cholesterol), or strengthening immunity by means of feeding angi (probiotics) acting as prebiotics (P. Glibowski, & K. Skrzypczak 2017).
Some of these complex carbohydrates are soluble but resist pepsis and may be referred to as Mucilage. When broken down, form large gelatinous molecules. That through either direct or indirect contact may support our physiology. Commonly referred to as Demulcent and sooth, hot inflamed tissues as with choler, pitha derangement as in leaky gut syndrome, or ulcerative colitis, in addition to other but similar conditions (H.A. n.d.).
Fiber (Roughage)
Fiber although typically a term that relates to the nutritional and physiological effects it exerts on the body. Generally referring to indigestible plant structures that may be divided into water- soluble or insoluble. Fiber also a complex carbohydrate, primarily composed of polysaccharides and lignins.
Roughage, take cellulose as an example, due to the insolubility that resist pepsis as these vegetable residues pass through the digestive tract relatively intact (H.A. n.d.). Giving fiber the ability to normalize intestinal transit (reducing constipation), increase insulin sensitivity (balancing blood sugar), and supports weight-loss through satiety and more (Y. Park 2016). In addition to the same benefits to the gut flora as mentioned above.
Examples: Whole Grains, Oats, Barley, Legumes, Vegetables, Roots such as Carrots, Mushrooms, etc.
Dextrose the industrial name for crystalline glucose, which has been derived from corn starch (sugar storage molecules) is 60 – 70% sweeter than sugar. Corn syrup is the result of a process known as isomerization that has been derived from corn starch. The end result is basically glucose. This can be further processed by adding enzymes to the corn syrup, which converts the some of the glucose into fructose. fructose which is roughly 130 – 180% sweeter that sugar. Then by adding dextrose syrup to the fructose produces High Fructose (in comparison to pure glucose) Corn Syrup (HFCS). Depending on the formulation and amount of fructose utilized determines the amount of sweetness. Industrial HFCS ranges from around 42 – 90% fructose and is commonly added to processed foods, and beverages (H.A. n.d.).
High Fructose Corn Syrup (HFCS)
Commonly found in; Salad dressings, Pizza, TV dinners, Breads, Ketchup, Coffee Creamers, Jams & Jellies, Breakfast cereals, Cereal bars, Nutrition bars (energy bars, health bars), & other boxed products, Ice cream, Soda pop, Candy, Processed Fruit Juices, Delivery & Take out, Fast food, on and on and on…
Added sugar
Often hidden in surprising places, for example, most meat products, canned fruits and veggies, granola bars, peanut butter, yogurt, and marinara sauce, amongst many others. I assume this is done as a way of getting the consumer to purchase more of the product, as sweet may be euphoric and addicting. As of March, 2020 the FDA is requiring that food manufactures must include “Added Sugars” into the “Nutrition Facts” section on food labels. Between this new requirement and the “Ingredients” section, below the “Nutrition Facts” section, it is easily recognized when refined, processed, sugars have been added.
Sugar cravings may seem irrational although they are vary real and can be deeply intrenched. These cravings may stem from psychological, and / or physiological causes such as low energy, poor protein assimilation, hormonal, or genetic, etc (H.A. n.d.). It has been postulated that sweet taste produce what some refer to as the “Natural reward” triggering dopamine receptors (Avena NM, Rada P, et al. 2006).
Sugar consumption wasn’t always as it is today, in fact it is quite the contrary. Before modern day production of sugar, sugar was fairly difficult to find. Even honey, the primary sweetener was scarce as it too wasn’t commercially processed. As such sugar didn’t compose much of the normal diet, as it does today. The diet had a rich diversity of fiber and starches, like that of whole grains and oats. During these times, sugar was vary costly and primarily utilized as a medicinal substance (H.A. n.d.).
Macro-nutrients; Fats
Entering into the realm of Fats, that partially compose the macro-nutrients.
The chemical structures of fat contain Carbon and Hydrogen. These structures are composed of long chains of carbon atoms surrounded by hydrogen atoms. As the hydrogen atoms occupy the carbon bonds, the degree of saturation increases. These varying ratios, refer to Saturated and Unsaturated fats (E. Vitz, J. W. Moore, et al 2020). With saturated fats, every bond in the carbon chain has been occupied by hydrogen atoms and solidify at room temperature. With unsaturated fats, which are usually of a plant base are typically liquid at room temperature. May be further subdivided in accordance with the varying ratios of carbon to hydrogen. As in Monounsaturated, where only one of the available carbon atoms have been occupied. Or Polyunsaturated where a portion of the carbon atoms have been occupied (H.A. n.d.).
Fats (saturated, & unsaturated) can be categorized according to their structure. Cholesterol (sterols), Triglycerides (glycerol, & fatty acids), and Phospholipids (phosphate, & fatty acids) are all generally referred to as fat or lipid, lipid generally referred to as oil. Fat an important hydrophobic (water resistant) macromolecule utilized in both structural and metabolic functions. In addition to energy;
(C55 H104 O6 + 78O2 → 55CO2 + 52H2O + energy)
(R. Meerman, A. J. Brown 2014), fat serves as vital cellular components, from cellular transmission, bilayers, to shock absorption, and thermal insulation protecting internal organs from the external elements, amongst others (H.A. n.d.)
Cholesterol in the body may be synthesized by the liver and is a vital precursor in steroid hormone production such as with sex hormones, vitamin D, cortisol, and others. I think for most, the first thing that comes to mind, when thinking about cholesterol. Would be lipoproteins, such as High density lipoproteins (HDLs), and Low density lipoproteins (LDL), two of the five major subtypes. All lipoproteins transport fats within the extracellular (outside of cells) fluids (plasma & Lymph) throughout the body. The determining factors of the different major types, is the size and density, in relation to the fat / protein ratio. As the protein increases the size and density decrease. Pointing out, as the protein increases, the density decreases. The five major types of lipoproteins with increasing density are Chylomicrons, Very Low Density Lipoprotein, Intermediate Density Lipoprotein, Low Density Lipoprotein, and High Density Lipoprotein (C. M. Mansbach 2004).
Transport Vessels: Lipoproteins,
CM
VLDL
IDL
LDL
HDL
Chylomicron
Very Low Density Lipoprotein
Intermediate Density Lipoprotein
Low Density Lipoprotein
High Density Lipoprotein
Chylomicrons (CMs)
Large, super low in density and are produced from enterocytes (intestinal cells). CMs are utilized as transport vessels of dietary triglycerides from the intestinal tract into the liver, muscle, heart, and adipose tissue (body fat) (J. W. Pelley 2007).
Very Low Density Lipoproteins (VLDLs)
Also high in triglycerides, although the cholesterol content is much greater than in the CMs. VLDLs are also utilized as transport vessels of triglycerides from the intestinal tract and liver to muscle, and adipose tissue. Commonly associated with high caloric & fat diets, hypothyroidism, insulin resistance, alcoholism, amongst others (M. Chandalia, N. Abate 2004).
Intermediate Density Lipoproteins (IDLs)
Derived from the degradation of VLDLs that have dispersed triglycerides at tissue sites. Playing an intermediate role, primarily transporting remaining triglycerides and cholesterols (M. W. Freeman, G. A. Walford 2016).
Low Density Lipoproteins (LDLs)
aka ‘Bad Cholesterol, in relation to these transport proteins carrying cholesterol to the arterial walls (M. W. Freeman, G. A. Walford 2016), where they oxidize and contribute to vascular disease.
Examples of LDL foods suggested to avoid; Red meats such as steaks, ground beef, corned beef, etc. as well as bacon, hot dogs, frankfurters, sausages, bratwurst, amongst others. Including deli products similar to that of bologna, pepperoni, salami, pastrami, etc. And to a lesser extent white meats like poultry with the skin & fatty fish.
High Density Lipoproteins (HDLs)
Derived from phospholipids, cholesterols, and proteins. HDLs are the smallest and most complex of the five major groups, aka ‘Good Cholesterol. Namely so, as these transport proteins, carry cholesterol from arterial walls to the liver, known as Reverse Cholesterol Transport (RCT) (I. S. Young, B. V. Loughrey 2007). Thus exerting potential anti-inflammatory and antioxidant effects
Beneficial HDLs to include; lean fish and sea foods, most all nuts, seeds, and beans. As well as olives, avocados, coconuts, etc. pretty much all plant based fats and oils
Triglycerides the most abundant storage and source of energy in the body. Ultimately the end product of dietary cholesterols, and fats. On average the adult male stores anywhere from 50,000 to 100,000 caloric units of energy as fat aka adipose tissue. While each gram of fat contains 9 calories. During long duration, low intensity aerobic (oxygen) activity fat serves as a significant source of energy (H.A. n.d.).
Trans Fats
When discussing cholesterol, Trans Fats should be mentioned. The molecular structure of trans fats is different than that of saturated and unsaturated fats. Aka Hydrogenated and Partially Hydrogenated oils, commonly found on food labels. In commercial processing, during the hydrogenation process of making saturated fats, trans fats are produced as a byproduct. Some industrial products such as in fried or baked foods, utilize trans fats as they are cheaper and extend shelf life (AHA 2020).
Strongly advisable to avoid food with trans fats, and hydrogenated oils. A few examples not to include; pork rinds, chitlins, scrapple, french fries, doughnuts, most chips, corn dogs, deep fried chicken, deep fried processed products and most fast food and take outs, amongst many others.
It has been postulated the fats with lower densities have the ability to reduce HDLs and raise LDLs. Intern potentially opening a world of diseases, such as cancer, diabetes, obesity, sleep apnea, osteoarthritis, joint pain, infertility, irritability, anxiety, depression, are just a few examples (H.A., 2018., Larsen et al., 2007., Harvard T.H. Chan School of Public Health, 2015e., Frisco, 2004)
Krebs cycle; 2 AcetylCoA + 6 NAD + 2 FAD + 2 ADP + 2Pi –> 4 CO2 + 6 NADH + 2 FADH2 + 2 ATP + 2 CoA + heat
Before we step into the world of protein, let’s recap the fat burning process of the body. Fat breakdown for fuel aka energy, is referred to as the Krebs cycle. In which ATP is made within the mitochondria of cells, in the presents of oxygen utilizing carbohydrates to burn fat. “Fat Burns in a Carbohydrate Flame”. When carbohydrate intake is hindered or absent, the body depends on stored glycogen (bodily carbs) to maintain blood sugar levels. During this process when the glycogen is used, a substantial amount of water is also released, primarily through respiration (R. Meerman, A. J Brown 2014). Literally, for every gram of glycogen used, liberates roughly 3 grams of water.
Medas (fats)
Derived primarily of earth and water. This similar taste and composition, to that of sugar but with salty undertones, and more unctuous and warm in nature. Unsaturated fats support comfort, mobility and stability amongst others. Fat breakdown starts with the natural faculties lingual lipase and tends to induce acidic gastric enzymes, which in turn may increase those of the pitha dosha and sanguine temperament. As these increase warmth and suppleness, fats may be beneficial to those of the vata, melancholic constitution.
Macro-nutrients; Proteins
Amino Acids Link Together To From Proteins
The chemical structures of protein, contain chains of Amino Acids, with common elements of carbon, hydrogen, oxygen, and nitrogen. Proteins serve numerous bodily functions, from energy expenditure to gene expression (H.A. n.d.). The body requires 20 different amino acids to derive all of the protein structures of the body. By altering the amino acid chains, we can synthesize thousands of different structures and therefor are considered major building blocks (Harvard T.H. Chan 2020).
Generally animal products are considered complete, as the amino acids of plants are scarce in relation and considered incomplete.
Protein from animal sources contain all of the 9 essential amino acids. Depending on the animal consumed, such as red meats, and dairy products, generally contain high amounts of saturated fats. One may look to white meats such as poultry, and fish. As these do not contain high amounts in relation to the former, but none the less still contain a substantial amount of saturated fats (Harvard T.H. Chan 2020).
Plant proteins, in my opinion are the best option. Which are said to be incomplete as they lack one or more of the 9 essential amino acids. This is not necessarily a bad thing, as our diets should be well balanced and encompass variety. Thus when we consume a combination of foods, such as beans and rice, or peanut butter on whole grain, we intern have made complete proteins. In addition to being high in fiber, we also reduce the intake of saturated fats.
Protein Balance
Plants are a good source of proteins. As the amino acids are complemented by other beneficial phytonutrients. Take noni fruit for example, the amino acids exert a heating, choler, pitha, force upon the body. While the cooling, yinny, kapha influence from the complexity in sugars, aid in leveling out and buffer the energetics of the former. Thus creating a new force upon the body, that is of the sanguine.
Amino acids that make up proteins may be subdivided into Essential (obtained from diet), Conditionally Essential Amino Acids (circumstantial), and Non-essential (synthesized in the body).
Essential Amino Acids (EAAs) are important biomolecules composing cell membranes, maintaining fluidity and respiration, modulating enzymatic activity (H.A. n.d.). Essential, meaning the body does not synthesize these amino acids and need to be obtained through diet (Choi, B.H., Coloff, J.L. 2019).
The 9 Essential Amino Acids
Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine
Conditionally Essential Amino Acids, are also important biomolecules participating in cell maintenance and tissue repair. Under certain physiological circumstances the body’s ability to synthesize these amino acids are limited, at least to some degree. For example, increased consumption of Arginine may be beneficial to those with severe burns. Or increased consumption of Glutamine has been suggested to benefit those following surgery (H.A. n.d.).
Conditionally Essential Amino Acids
Arginine, Cysteine, Glutamine, Glycine, Proline, Serine, and Tyrosine
Non-Essential Amino Acids (NEAAs), serve as important biomolecules in metabolism and immune function (H.A. n.d.). NEAAs are able to be synthesized within the body in the absents of food. Composing 11 of the 20 different amino acids (Choi, B.H., Coloff, J.L. 2019).
Non-Essential Amino Acids
Alanine, Aspartate, Asparagine, Arginine, Cysteine, Glutamate, Glutamine, Glycine, Proline, Serine, and Tyrosine
Proteins? Amino Acids of fruits? Yes and abundantly so. Allow me to share a few examples with you;
Noni 9 EAA, & 9 NEAA, Purslane 9 EAA, & 7 NEAA, Soybean 9 EAA, & 7 NEAA, Coconut 9 EAA, & 6 NEAA, Field Pumpkin, & Squash 9 EAA, & 6 NEAA, Linseed 8 EAA, & 7 NEAA, Avocado 9 EAA, & 6 NEAA, Fenugreek 9 EAA, & 6 NEAA.
“Keto”, an overly popularized fad. As in diets such as Atkins, Paleo, Zone, etc. very in their guidelines in relation to the macro-nut ratios. Are all generally high in fat and protein and low in carbohydrates. It should be mentioned, that if we recall from the carbohydrates section, that sugar is often hidden in surprising places. Well those who derive their protein from animal products should recognize, that most of the animal products contain added sugar aka carbs! The so called keto diet is a fad, directed to the consumer in attempt to gain sales. People should be aware and understand, that high protein diets are not without potential health risks. First typically, excess amounts of most anything, especially over the long term typically leads to an imbalance or disharmony
More specifically in correlation to high protein, To quote Atkins “HIGH PROTEIN DIETS COULD BE AS BAD AS SMOKING”! People may encounter situations like that of bad breath that brushing & flossing won’t fix, or bowel irregularities (E Cronkleton, et al 2020) which has been correlated with arthritis. Additionally osteoporosis from bone disposition in effort to maintain pH balance. Heart disease in correlation with the effects of saturated fats on the arterial walls. Kidney damage from the excess nitrogen build up and a number of cancers, like that of colorectal, prostate, and breast cancers (D. Ioannis 2013). Not to mention (which I’m going to) nausea, vomiting, fatigue (M. Campos 2017) ultimately disrupting circadian rhythms and the reticular activating systems function, renal calculi (Harvard Health Publishing 2018). In relation to the high fats that accompany protein enhances gut permeability like that of leaky gut syndrome (Rohr, M. W. et al 2020) that potentially contributes to food sensitivities & allergies, as well as many others.
In relation to the “Keto fad, that is high fats & proteins. Let’s recall the fat burning process mentioned in the fats section. “Fat burns in a carbohydrate flame. This means that when people first notice a reduction in weight, it is the water weight that is lost. Thus explaining why people at the beginning of this diet have a continuous urge to urinate (R. Meerman, A. J Brown 2014). In that effect, come the fatigue, and reduced aerobic capacity. Unfortunately, for most after they discontinue the high fat, high protein diet, the weight almost always comes back. Obviously it would just make more sense to consume a well balanced diet, with plenty of variety
I feel the main point is held within the name “keto itself. Keto, short for ketogenic or ketosis, which is characterized by raised ketone bodies in the blood or urine. Which ultimately is a distinction with ketoacidosis, in other words metabolic acidosis referring to a pathological state of high acid pH within the body (Wiki 2020). Commonly associated with lactate acid buildup (muscle & organ fatigue), diabetics, septic shock, and kidney disease, amongst others. I suppose it should be mentioned that only in a very small number of instances is a high protein diet beneficial, such as with metabolic X syndrome, Parkinson’s, or Alzheimers (M. Campos 2017) in addition to a couple others.
Concerned? Lab Testing,
If you the consumer, has a concern with this state of elevated fats and proteins, there are easy and accessible test from a western view of diagnoses. A “Complete Blood Count” (CBC), or a “Comprehensive Metabolic Panel” (CMP) blood analysis is available even to those without insurance from most labs. As well as a simple proteinuria analysis to assess the protein level within the body.
Touching base on the marketing and sales pushing this fad, let’s briefly discuss the taste of protein. We all know how negatively excess amounts of processed and refined sugars are for the body. And how these sugars are often hidden in surprising places. Intent to get the consumer hooked and return to purchase more of the product. Well Protein is not hidden, that is in relation to these added sugars and therefor is being marketed for increased sales and is being commercially pushed. Keeping in mind, when we consume industrial animal products. That it most likely has sugar added, making it sweeter. Or if sourced through vegetation, the complex carbs that accompany the amino acids are also sweet. Bringing about the point that dietary proteins or amino acids are typically sweet. Thus extending to the inherently pleasing taste. Excess of anything usually leads to an imbalance.
Please don’t misinterpret what I am trying to get across! Simply put, amino acids are essential to all bodily processes. So do yourself a favor and consume in moderation and try to source your amino acids from plants!
In relation to the energetics of food, amino acids, fats, and proteins exert a heating, yang, choleric quality. That may be beneficial to those of a yinny, vatha temperament.
Curious About The Micro-nutrients?
Head on over to Herbal Restoration’s “Building Blocks” pg. and build your ingredients for a healthy life.
Brought to you from Herbal Restoration LLC, Written By Herbalist S. Reese. All Rights Reserved © 2024 Herbal Restoration LLC.
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Food As Medicine, Macro-nutrition
Food is typically gentle, safe, and effective. Considering what we consume has such detrimental effects to our state of health and wellbeing. Diet should be considered a tool of every day life. Critically impacting how we feel, physically, and psychologically. It is important to make sensible dietary choices.
First and foremost, when deciding on what to eat and how to prepare. One should consider the source and process it took to arrive at the gate of the natural faculty (the mouth). The more it is altered, refined, and processed, the further it gets from being natural. The further it gets from natural, the more we lose the inherent benefits it has on our physiology.
For example, The more processed and refined the foods are, the more we lose the inherent nutritional value. Most manufactures that process food, deplete the nutritional content so much, that the remnants are unfit for consumption. And in turn, the remnants or so called food have to be restored aka enriched, in order to be sold at market (U.S. Institute of Medicine 2003).
Thus it is sensible to begin reducing, minimizing and if possible avoiding artificially processed products. Such as refine sugars, starches, essentially all processed carbohydrates. Including all hydrogenated fats and oils as well as synthetic preservatives and additives whenever possible. Think what it took to get to you, how many hands and machines it had to go through. Or perhaps look at it this way, if it’s deep fried, or comes in a fancy decorated box or bag it most likely isn’t worth the investment. It would be better to put emphasis on consuming minimally processed complex sugars aka carbs, like that of organic fruits, vegetables and whole grains.
Energetics of Food
Serving in health management and disease prevention, it is a good idea to consider the energetics of food. Such as the polarities of Qi according to Traditional Chinese Medicine, with Yin being cooling, and Yang being heating (M. Tierra n.d.). Or Aristotle’s four basic qualities; Hot, Cold, Dry and Wet. As these factors influence the metabolic state and overall vitality of the organism (G. Tobyn 1997).
For instance, a very understandable explanation, cayenne pepper, ginger, walnut, vinegar, black tea, mustard, animal meats, etc. are Yang or Hot. Heating foods are typically stimulating to the metabolism (M. Tierra n.d.).
These stimulating foods generally, heighten thyroid activity, inflammation, and insomnia, amongst other outcomes. Thus exacerbating similar conditions, or potentially bring about relief to those of a cool, yin type nature.
On the opposite side of this polarity lays, mint, most fruits, dairy products, and some sea foods, are Yin or Cold. Cooling foods are typically sedating to the metabolism (M. Tierra n.d.).
These sedating foods generally, depress thyroid activity, reduce inflammation, and relax tissues, in addition to other physiological affects. While worsening similar conditions, these foods potentially bring about relief to those of a hot yang excess energy (M. Tierra n.d.).
Macro-nutrients; Carbohydrates, Fats, & Proteins
With the topic of food comes the building blocks of life, the Macro- and Micro-nutrients. There are three macronutrients; which consist of Carbohydrates, Fats, and Proteins. Let’s discuss the Carbohydrates first.
Sweet according to traditional Chinese medicine corresponds with the stomach and spleen. The taste and energetic qualities of carbohydrates are that of a sweet, calming and sedating nature. The phytonutrients that are simple and complex sugars aka carbs, compose primary metabolites of plants. Readily available in most plants under the form of glucose, fructose, and sucrose. Which are abundantly found in fruits, roots, tubers and rhizomes (S. Dharmananda., 2010).
Speaking linearly, the rasa (taste & emotion) of Sweet is inherently the most desirable and pleasing to the palate. Thus imparting an attractive virtue of the sanguine. Sweet, composed of water and earth is the most nutritive and anabolic (building-up) in nature. Relating to those of the kapha dosha. Which intern increases that dosha as well as the those of a phlegmatic temperament. As the energy of sweet is cool, and wet, natural unprocessed sugars, support those of a choleric temperament as well as the pitha doshas. For a little bit of help understanding archetypes, please take a look at H.R. “Establish Balance” pg.
Monosaccharides (one-sugar-ring)
The simplest most basic form of sugar, and most utilized sweeteners. Honey for example, is a simple carb aka sugar, is primarily fructose sitting around 35% and glucose sitting around 30% (H.A. n.d.). Honey’s composition varies according to the plants the bees have in their environment. All honey, to some degree has beneficial phytonutrients like Vitamins, Nutrients, and Flavonoids, that exert antibacterial and antioxidant influence (C. Manyi-Loh et al., 2011). That does not say, that the body breaks down honey any different than processed carbs.
Maple syrup as an example, the life blood of the Acer species of trees, consists of sucrose, glucose, and fructose (J. Stuckel., N. Low 1995), calcium, potassium, iron, zinc, and manganese (K. Gunnars 2018). Yet again although beneficial to some degree, the body does not break it down any different than refined or processed sugars.
Fructose, Glucose, & Sucrose in excess instigates blood sugar disharmony. That being said, substances like that of honey and maple syrup does not carry the heaviness of processed or refined sweeteners. As honey and to some degree maple syrup, are much lighter and sharp in their nature. With that respect, they may not provoke phlegmatic / kapha dullness.
Disaccharides (two-sugar-ring)
These simple sugars are formed when two monosaccharides connect. Through a glycosidic bond such as in sucrose. Sucrose a primary metabolite of photosynthesis in plants, that is sugar. May be isolated from Sugar Beet (Beta vulgaris) Root Succus, or Jaggery (Saccharum officinarum) Cane Succus. Yet again is broken down by the body into glucose and fructose, simply and quickly.
Turbinado sugar, a popular sweetener and nice alternative for vegans. Is produced by removing the molasses from the surface of cane sugar through centrifuge. Tan raw sugar is evaporated and clarified product of cane sugar, this is said to retain some of the nutritional content. For example, turbinado and raw sugar contains potassium, calcium, magnesium, phosphorus, and iron. Although, let’s keep in mind that the amounts of these constituents are vary minute (H.A. n.d.).
As we move along the processing of sugar, we land on white sugar. Part of the “Three Whites” (White Flour, White Sugar, White Salt) that is suggested to avoid, at least in excess. With the evaporation and centrifugal of can sugar as in the process of raw sugar. A filter of bone char is added to filter out any impurities and color.
Lactose, a milk sugar is also a simple carb composed of glucose and galactose. Milk in itself sweet, and euphoric. This is to get the infant (man or beast) to suckle and bond with the mother. As humans and our great ideas, decided to consume milk from our live stock. In order to preserve our food supplies, which before the modern conveniences like that of refrigeration may have been advantageous (S. Hardwick 2018). As consuming the hormones (bovine somatotropin) that is within bovine milk, to grow a beast nearly 1,000 Lbs in the first yr (J. Smith 2007) wasn’t enough to deter us from doing so. Most people do not have the ability to digest milk after being weaned as they lack the enzyme lactase for its breakdown (S. Hardwick 2018).
Processed carbohydrates may also be categorized as simple or refined and are not equivalent to complex carbs.
Stepping into Complex Carbohydrates such as Oligosaccharides and Polysaccharides along with Fiber. Do to the varying complexity, these phytonutrients breakdown much slower than simple carbs. In relation to this pepsis (digestion) comes a slower assimilation and intern a slower blood sugar rise. This creates a longer more sustainable source of energy. Additionally, opposed to processed carbs, with the complexity comes a richness in water, vitamins, minerals, and other phytonutrients.
Oligosaccharides (pentasaccharide)
Oligosaccharides (pentasaccharide) is a sugar polymer usually containing three to six monosaccharide sugar rings. These sugars aka carbs are insoluble and support many bodily functions. Commonly found Raffinose and Stachyose are oligomeric saccharides present in most legumes (T. Sako, & R. Tanaka 2011). Or Fructo-oligosaccharides (FOS) plant sourced as in honey but with a much greater content. FOS supports many bodily functions, take for instance it may be considered a prebiotic, immunostimulant, and hypoglycemic agent, amongst many others (D. Moskovitz 2004).
Examples; Soy beans, Fava beans, Black eyed peas, Snow peas, Peanuts, Tamarind, Tomatillo, Jicama, etc.
Polysaccharides (heterogeneous)
Polysaccharides (heterogeneous) is another sugar polymer usually containing ten or more monosaccharide sugar rings. These rings join to compose starches (storage molecules of plants), cellulose (cells of plant structures), pectins (flexible centers of plant cells), fiber, etc. (S. Lee 2017). For example inulin, a soluble fiber and medicinal constituent often found in the roots of plants. Are heavily condensed in a number different families, including Asteraceae, Boraginaceae, Campanulacese, and many others. May be utilized in liver support, balancing blood lipids (cholesterol), or strengthening immunity by means of feeding angi (probiotics) acting as prebiotics (P. Glibowski, & K. Skrzypczak 2017).
Some of these complex carbohydrates are soluble but resist pepsis and may be referred to as Mucilage. When broken down, form large gelatinous molecules. That through either direct or indirect contact may support our physiology. Commonly referred to as Demulcent and sooth, hot inflamed tissues as with choler, pitha derangement as in leaky gut syndrome, or ulcerative colitis, in addition to other but similar conditions (H.A. n.d.).
Fiber (Roughage)
Fiber although typically a term that relates to the nutritional and physiological effects it exerts on the body. Generally referring to indigestible plant structures that may be divided into water- soluble or insoluble. Fiber also a complex carbohydrate, primarily composed of polysaccharides and lignins.
Roughage, take cellulose as an example, due to the insolubility that resist pepsis as these vegetable residues pass through the digestive tract relatively intact (H.A. n.d.). Giving fiber the ability to normalize intestinal transit (reducing constipation), increase insulin sensitivity (balancing blood sugar), and supports weight-loss through satiety and more (Y. Park 2016). In addition to the same benefits to the gut flora as mentioned above.
Examples: Whole Grains, Oats, Barley, Legumes, Vegetables, Roots such as Carrots, Mushrooms, etc.
Dextrose the industrial name for crystalline glucose, which has been derived from corn starch (sugar storage molecules) is 60 – 70% sweeter than sugar. Corn syrup is the result of a process known as isomerization that has been derived from corn starch. The end result is basically glucose. This can be further processed by adding enzymes to the corn syrup, which converts the some of the glucose into fructose. fructose which is roughly 130 – 180% sweeter that sugar. Then by adding dextrose syrup to the fructose produces High Fructose (in comparison to pure glucose) Corn Syrup (HFCS). Depending on the formulation and amount of fructose utilized determines the amount of sweetness. Industrial HFCS ranges from around 42 – 90% fructose and is commonly added to processed foods, and beverages (H.A. n.d.).
High Fructose Corn Syrup (HFCS)
Commonly found in; Salad dressings, Pizza, TV dinners, Breads, Ketchup, Coffee Creamers, Jams & Jellies, Breakfast cereals, Cereal bars, Nutrition bars (energy bars, health bars), & other boxed products, Ice cream, Soda pop, Candy, Processed Fruit Juices, Delivery & Take out, Fast food, on and on and on…
Added sugar
Often hidden in surprising places, for example, most meat products, canned fruits and veggies, granola bars, peanut butter, yogurt, and marinara sauce, amongst many others. I assume this is done as a way of getting the consumer to purchase more of the product, as sweet may be euphoric and addicting. As of March, 2020 the FDA is requiring that food manufactures must include “Added Sugars” into the “Nutrition Facts” section on food labels. Between this new requirement and the “Ingredients” section, below the “Nutrition Facts” section, it is easily recognized when refined, processed, sugars have been added.
Sugar cravings may seem irrational although they are vary real and can be deeply intrenched. These cravings may stem from psychological, and / or physiological causes such as low energy, poor protein assimilation, hormonal, or genetic, etc (H.A. n.d.). It has been postulated that sweet taste produce what some refer to as the “Natural reward” triggering dopamine receptors (Avena NM, Rada P, et al. 2006).
Sugar consumption wasn’t always as it is today, in fact it is quite the contrary. Before modern day production of sugar, sugar was fairly difficult to find. Even honey, the primary sweetener was scarce as it too wasn’t commercially processed. As such sugar didn’t compose much of the normal diet, as it does today. The diet had a rich diversity of fiber and starches, like that of whole grains and oats. During these times, sugar was vary costly and primarily utilized as a medicinal substance (H.A. n.d.).
Macro-nutrients; Fats
Entering into the realm of Fats, that partially compose the macro-nutrients.
The chemical structures of fat contain Carbon and Hydrogen. These structures are composed of long chains of carbon atoms surrounded by hydrogen atoms. As the hydrogen atoms occupy the carbon bonds, the degree of saturation increases. These varying ratios, refer to Saturated and Unsaturated fats (E. Vitz, J. W. Moore, et al 2020). With saturated fats, every bond in the carbon chain has been occupied by hydrogen atoms and solidify at room temperature. With unsaturated fats, which are usually of a plant base are typically liquid at room temperature. May be further subdivided in accordance with the varying ratios of carbon to hydrogen. As in Monounsaturated, where only one of the available carbon atoms have been occupied. Or Polyunsaturated where a portion of the carbon atoms have been occupied (H.A. n.d.).
Fats (saturated, & unsaturated) can be categorized according to their structure. Cholesterol (sterols), Triglycerides (glycerol, & fatty acids), and Phospholipids (phosphate, & fatty acids) are all generally referred to as fat or lipid, lipid generally referred to as oil. Fat an important hydrophobic (water resistant) macromolecule utilized in both structural and metabolic functions. In addition to energy;
(C55 H104 O6 + 78O2 → 55CO2 + 52H2O + energy)
(R. Meerman, A. J. Brown 2014), fat serves as vital cellular components, from cellular transmission, bilayers, to shock absorption, and thermal insulation protecting internal organs from the external elements, amongst others (H.A. n.d.)
Cholesterol in the body may be synthesized by the liver and is a vital precursor in steroid hormone production such as with sex hormones, vitamin D, cortisol, and others. I think for most, the first thing that comes to mind, when thinking about cholesterol. Would be lipoproteins, such as High density lipoproteins (HDLs), and Low density lipoproteins (LDL), two of the five major subtypes. All lipoproteins transport fats within the extracellular (outside of cells) fluids (plasma & Lymph) throughout the body. The determining factors of the different major types, is the size and density, in relation to the fat / protein ratio. As the protein increases the size and density decrease. Pointing out, as the protein increases, the density decreases. The five major types of lipoproteins with increasing density are Chylomicrons, Very Low Density Lipoprotein, Intermediate Density Lipoprotein, Low Density Lipoprotein, and High Density Lipoprotein (C. M. Mansbach 2004).
Transport Vessels: Lipoproteins,
CM
Chylomicron
VLDL
Very Low Density Lipoprotein
IDL
Intermediate Density Lipoprotein
LDL
Low Density Lipoprotein
HDL
High Density Lipoprotein
Chylomicrons (CMs)
Large, super low in density and are produced from enterocytes (intestinal cells). CMs are utilized as transport vessels of dietary triglycerides from the intestinal tract into the liver, muscle, heart, and adipose tissue (body fat) (J. W. Pelley 2007).
Very Low Density Lipoproteins (VLDLs)
Also high in triglycerides, although the cholesterol content is much greater than in the CMs. VLDLs are also utilized as transport vessels of triglycerides from the intestinal tract and liver to muscle, and adipose tissue. Commonly associated with high caloric & fat diets, hypothyroidism, insulin resistance, alcoholism, amongst others (M. Chandalia, N. Abate 2004).
Intermediate Density Lipoproteins (IDLs)
Derived from the degradation of VLDLs that have dispersed triglycerides at tissue sites. Playing an intermediate role, primarily transporting remaining triglycerides and cholesterols (M. W. Freeman, G. A. Walford 2016).
Low Density Lipoproteins (LDLs)
aka ‘Bad Cholesterol, in relation to these transport proteins carrying cholesterol to the arterial walls (M. W. Freeman, G. A. Walford 2016), where they oxidize and contribute to vascular disease.
Examples of LDL foods suggested to avoid; Red meats such as steaks, ground beef, corned beef, etc. as well as bacon, hot dogs, frankfurters, sausages, bratwurst, amongst others. Including deli products similar to that of bologna, pepperoni, salami, pastrami, etc. And to a lesser extent white meats like poultry with the skin & fatty fish.
High Density Lipoproteins (HDLs)
Derived from phospholipids, cholesterols, and proteins. HDLs are the smallest and most complex of the five major groups, aka ‘Good Cholesterol. Namely so, as these transport proteins, carry cholesterol from arterial walls to the liver, known as Reverse Cholesterol Transport (RCT) (I. S. Young, B. V. Loughrey 2007). Thus exerting potential anti-inflammatory and antioxidant effects
Beneficial HDLs to include; lean fish and sea foods, most all nuts, seeds, and beans. As well as olives, avocados, coconuts, etc. pretty much all plant based fats and oils
Triglycerides the most abundant storage and source of energy in the body. Ultimately the end product of dietary cholesterols, and fats. On average the adult male stores anywhere from 50,000 to 100,000 caloric units of energy as fat aka adipose tissue. While each gram of fat contains 9 calories. During long duration, low intensity aerobic (oxygen) activity fat serves as a significant source of energy (H.A. n.d.).
Trans Fats
When discussing cholesterol, Trans Fats should be mentioned. The molecular structure of trans fats is different than that of saturated and unsaturated fats. Aka Hydrogenated and Partially Hydrogenated oils, commonly found on food labels. In commercial processing, during the hydrogenation process of making saturated fats, trans fats are produced as a byproduct. Some industrial products such as in fried or baked foods, utilize trans fats as they are cheaper and extend shelf life (AHA 2020).
Strongly advisable to avoid food with trans fats, and hydrogenated oils. A few examples not to include; pork rinds, chitlins, scrapple, french fries, doughnuts, most chips, corn dogs, deep fried chicken, deep fried processed products and most fast food and take outs, amongst many others.
It has been postulated the fats with lower densities have the ability to reduce HDLs and raise LDLs. Intern potentially opening a world of diseases, such as cancer, diabetes, obesity, sleep apnea, osteoarthritis, joint pain, infertility, irritability, anxiety, depression, are just a few examples (H.A., 2018., Larsen et al., 2007., Harvard T.H. Chan School of Public Health, 2015e., Frisco, 2004).
Krebs cycle; 2 AcetylCoA + 6 NAD + 2 FAD + 2 ADP + 2Pi –> 4 CO2 + 6 NADH + 2 FADH2 + 2 ATP + 2 CoA + heat
Before we step into the world of protein, let’s recap the fat burning process of the body. Fat breakdown for fuel aka energy, is referred to as the Krebs cycle. In which ATP is made within the mitochondria of cells, in the presents of oxygen utilizing carbohydrates to burn fat. “Fat Burns in a Carbohydrate Flame”. When carbohydrate intake is hindered or absent, the body depends on stored glycogen (bodily carbs) to maintain blood sugar levels. During this process when the glycogen is used, a substantial amount of water is also released, primarily through respiration (R. Meerman, A. J Brown 2014). Literally, for every gram of glycogen used, liberates roughly 3 grams of water.
Medas (fats)
Derived primarily of earth and water. This similar taste and composition, to that of sugar but with salty undertones, and more unctuous and warm in nature. Unsaturated fats support comfort, mobility and stability amongst others. Fat breakdown starts with the natural faculties lingual lipase and tends to induce acidic gastric enzymes, which in turn may increase those of the pitha dosha and sanguine temperament. As these increase warmth and suppleness, fats may be beneficial to those of the vata, melancholic constitution.
Macro-nutrients; Proteins
Amino Acids Link Together To From Proteins
The chemical structures of protein, contain chains of Amino Acids, with common elements of carbon, hydrogen, oxygen, and nitrogen. Proteins serve numerous bodily functions, from energy expenditure to gene expression (H.A. n.d.). The body requires 20 different amino acids to derive all of the protein structures of the body. By altering the amino acid chains, we can synthesize thousands of different structures and therefor are considered major building blocks (Harvard T.H. Chan 2020).
Generally animal products are considered complete, as the amino acids of plants are scarce in relation and considered incomplete.
Protein from animal sources contain all of the 9 essential amino acids. Depending on the animal consumed, such as red meats, and dairy products, generally contain high amounts of saturated fats. One may look to white meats such as poultry, and fish. As these do not contain high amounts in relation to the former, but none the less still contain a substantial amount of saturated fats (Harvard T.H. Chan 2020).
Plant proteins, in my opinion are the best option. Which are said to be incomplete as they lack one or more of the 9 essential amino acids. This is not necessarily a bad thing, as our diets should be well balanced and encompass variety. Thus when we consume a combination of foods, such as beans and rice, or peanut butter on whole grain, we intern have made complete proteins. In addition to being high in fiber, we also reduce the intake of saturated fats.
Protein Balance
Plants are a good source of proteins. As the amino acids are complemented by other beneficial phytonutrients. Take noni fruit for example, the amino acids exert a heating, choler, pitha, force upon the body. While the cooling, yinny, kapha influence from the complexity in sugars, aid in leveling out and buffer the energetics of the former. Thus creating a new force upon the body, that is of the sanguine.
Amino acids that make up proteins may be subdivided into Essential (obtained from diet), Conditionally Essential Amino Acids (circumstantial), and Non-essential (synthesized in the body).
Essential Amino Acids (EAAs) are important biomolecules composing cell membranes, maintaining fluidity and respiration, modulating enzymatic activity (H.A. n.d.). Essential, meaning the body does not synthesize these amino acids and need to be obtained through diet (Choi, B.H., Coloff, J.L. 2019).
The 9 Essential Amino Acids
Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine
Conditionally Essential Amino Acids, are also important biomolecules participating in cell maintenance and tissue repair. Under certain physiological circumstances the body’s ability to synthesize these amino acids are limited, at least to some degree. For example, increased consumption of Arginine may be beneficial to those with severe burns. Or increased consumption of Glutamine has been suggested to benefit those following surgery (H.A. n.d.).
Conditionally Essential Amino Acids
Arginine, Cysteine, Glutamine, Glycine, Proline, Serine, and Tyrosine
Non-Essential Amino Acids (NEAAs), serve as important biomolecules in metabolism and immune function (H.A. n.d.). NEAAs are able to be synthesized within the body in the absents of food. Composing 11 of the 20 different amino acids (Choi, B.H., Coloff, J.L. 2019).
Non-Essential Amino Acids
Proteins? Amino Acids of fruits? Yes and abundantly so. Allow me to share a few examples with you;
Alanine, Aspartate, Asparagine, Arginine, Cysteine, Glutamate, Glutamine, Glycine, Proline, Serine, and Tyrosine
Noni 9 EAA, & 9 NEAA, Purslane 9 EAA, & 7 NEAA, Soybean 9 EAA, & 7 NEAA, Coconut 9 EAA, & 6 NEAA, Field Pumpkin, & Squash 9 EAA, & 6 NEAA, Linseed 8 EAA, & 7 NEAA, Avocado 9 EAA, & 6 NEAA, Fenugreek 9 EAA, & 6 NEAA.
“Keto”, an overly popularized fad. As in diets such as Atkins, Paleo, Zone, etc. very in their guidelines in relation to the macro-nut ratios. Are all generally high in fat and protein and low in carbohydrates. It should be mentioned, that if we recall from the carbohydrates section, that sugar is often hidden in surprising places. Well those who derive their protein from animal products should recognize, that most of the animal products contain added sugar aka carbs! The so called keto diet is a fad, directed to the consumer in attempt to gain sales. People should be aware and understand, that high protein diets are not without potential health risks. First typically, excess amounts of most anything, especially over the long term typically leads to an imbalance or disharmony
More specifically in correlation to high protein, To quote Atkins “HIGH PROTEIN DIETS COULD BE AS BAD AS SMOKING”! People may encounter situations like that of bad breath that brushing & flossing won’t fix, or bowel irregularities (E Cronkleton, et al 2020) which has been correlated with arthritis. Additionally osteoporosis from bone disposition in effort to maintain pH balance. Heart disease in correlation with the effects of saturated fats on the arterial walls. Kidney damage from the excess nitrogen build up and a number of cancers, like that of colorectal, prostate, and breast cancers (D. Ioannis 2013). Not to mention (which I’m going to) nausea, vomiting, fatigue (M. Campos 2017) ultimately disrupting circadian rhythms and the reticular activating systems function, renal calculi (Harvard Health Publishing 2018). In relation to the high fats that accompany protein enhances gut permeability like that of leaky gut syndrome (Rohr, M. W. et al 2020) that potentially contributes to food sensitivities & allergies, as well as many others.
In relation to the “Keto fad, that is high fats & proteins. Let’s recall the fat burning process mentioned in the fats section. “Fat burns in a carbohydrate flame. This means that when people first notice a reduction in weight, it is the water weight that is lost. Thus explaining why people at the beginning of this diet have a continuous urge to urinate (R. Meerman, A. J Brown 2014). In that effect, come the fatigue, and reduced aerobic capacity. Unfortunately, for most after they discontinue the high fat, high protein diet, the weight almost always comes back. Obviously it would just make more sense to consume a well balanced diet, with plenty of variety
I feel the main point is held within the name “keto itself. Keto, short for ketogenic or ketosis, which is characterized by raised ketone bodies in the blood or urine. Which ultimately is a distinction with ketoacidosis, in other words metabolic acidosis referring to a pathological state of high acid pH within the body (Wiki 2020). Commonly associated with lactate acid buildup (muscle & organ fatigue), diabetics, septic shock, and kidney disease, amongst others. I suppose it should be mentioned that only in a very small number of instances is a high protein diet beneficial, such as with metabolic X syndrome, Parkinson’s, or Alzheimers (M. Campos 2017) in addition to a couple others.
Concerned? Lab Testing,
If you the consumer, has a concern with this state of elevated fats and proteins, there are easy and accessible test from a western view of diagnoses. A “Complete Blood Count” (CBC), or a “Comprehensive Metabolic Panel” (CMP) blood analysis is available even to those without insurance from most labs. As well as a simple proteinuria analysis to assess the protein level within the body.
Touching base on the marketing and sales pushing this fad, let’s briefly discuss the taste of protein. We all know how negatively excess amounts of processed and refined sugars are for the body. And how these sugars are often hidden in surprising places. Intent to get the consumer hooked and return to purchase more of the product. Well Protein is not hidden, that is in relation to these added sugars and therefor is being marketed for increased sales and is being commercially pushed. Keeping in mind, when we consume industrial animal products. That it most likely has sugar added, making it sweeter. Or if sourced through vegetation, the complex carbs that accompany the amino acids are also sweet. Bringing about the point that dietary proteins or amino acids are typically sweet. Thus extending to the inherently pleasing taste. Excess of anything usually leads to an imbalance.
Please don’t misinterpret what I am trying to get across! Simply put, amino acids are essential to all bodily processes. So do yourself a favor and consume in moderation and try to source your amino acids from plants!
In relation to the energetics of food, amino acids, fats, and proteins exert a heating, yang, choleric quality. That may be beneficial to those of a yinny, vatha temperament.
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