"Our American diet has become largely one of sugar. To me it seems that the survival of every person unaware of nutrition is at stake..."
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From Let's Eat Right to Keep Fit:
The sources of sugar and starch in our American diet are cheap and overabundant; proteins are expensive and scarce. Typical American breakfasts, therefore, consist of fruit or juice supplying natural sugar, cereals, hotcakes, waffles, coffee cake, toast, or other starch quickly changed into sugar during digestion; usually refine sugar is added to cereal and coffee; jam or jelly may be eaten; quantities of sugar pour rapidly into the blood. In a matter of minutes the blood sugar may increase from 80 to 155 milligrams. Any rapid increase stimulates the healthy pancreas into pouring forth insulin; the insulin, in turn, causes the liver and muscles to withdraw sugar and store it as a form of starch, or glycogen, or change it into fat, thus preventing it from being lost in the urine. As the digestion of a high-carbohydrate meal continues, however, sugar keeps pouring into the blood. In effect, it calls to the pancreas, "Send more insulin! More! More!" The pancreas obeys; it is overstimulated; because of its efficiency, it sends too much. The tremendous amounts of sugar defeat the purpose for which sugar is needed: to produce energy efficiently. Too much sugar is withdrawn due to the oversupply of insulin; the result, ironically, is fatigue. The more carbohydrate eaten, the greater the insulin oversupply. ...
When three high-carbohydrate meals are eaten daily, the pancreas becomes overefficient, or trigger-happy; too much insulin is produced too quickly. Persons eating such meals often produce actual insulin shock in themselves. This fact is emphasized by a diabetic specialist [in Body, Mind, and Sugar by E.M. Abrahamson and A. W. Pezet] who observed insulin-shock symptoms among his non-diabetic patients. ...
The cells can store only a little glycogen; any remaining sugar is changed into fat. After digestion is completed, however, the only normal source of sugar is stored glycogen, which is broken down into sugar again; this sugar is soon used up, especially if vigorous exercise is taken. Most of the cells then burn fat alone to supply energy, but fat is not burned efficiently wtihout sugar; it leaves "clinkers" or "ashes" in the form of acetone and two acids, all somewhat harmful to the body. Energy ebbs, and damage is done by the acids. The brain and nerves, however, must have sugar to sustain life; the adrenals send out cortisone, and cells are destroyed so that their protein can be converted in part to sugar. Bad eating habits thus force the nervous system to become a parasite, living off other body tissues. ...
On the other hand, if breakfast has supplied a small amount of sugar and fat, and moderate protein, digestion takes place slowly; sugar trickles into the blood, giving a sustained pickup hour after hour. Insulin production is not overstimulated. Glycogen storage proceeds normally... In the studies mentioned, efficiency for three hours after a meal was produced only when 22 grams or more of protein were obtained. The meal furnishing 55 grams of protein sustained a high level of energy and a high metabolism for six hours afterward.
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Acid: a substance or chemical that has a high number of electrons in the outer shell, which gives the substance certain reactive properties; capable of combining with a base to produce a salt
ALERT: abbreviation for Adelle's book Let's Eat Right to Keep Fit
Alkaline: also called a base; a substance or chemical that has a low number of electrons in the outer shell, which gives the substance certain reactive properties; it is capable of combining with an acid to produce a salt
Atom: the basic unit of matter, generally thought to be composed of three kinds of smaller particles (protons, neutrons, and electrons), the number of the particles in the atom determining the observable properties that that substance has; generally, the nucleus of the atom is made of protons and neutrons, while the much smaller electrons orbit around the nucleus, one electron for each proton, in an arrangement of spherical shells, or so it has been conceived in the past; there are only about 100 different kinds of atoms in the universe, numbering from 1 (which is hydrogen, having one proton and one electron) to Lawrencium (having 103 protons and electrons)
Chemical: a substance derived by chemical processes, or used to create something through chemical processes; a chemical is usually composed of just one kind of molecule, or a specific blend of several kinds of molecules in specific proportions
Compound: a mixture of chemicals; also called a "chemical compound"
Element: a substance composed of just one kind of atom; look up "element" in your dictionary for a list of them; they can be gaseous, liquid or solid
Iodide: any of several compounds containing iodine, artifically added to salt to prevent goiter, an enlarging of the thyroid gland of the throat due to deficiency of iodine; Adelle believed strongly in using real sea salt, or iodized salt
Iodine: chemical element number 53, using the symbol "I"; needed by the thyroid glands to produce the hormone thyroxin, which profoundly regulates growth and metabolism; certain soils that were once under the ocean (along the Atlantic Coast, and parts of Kansas, South Dakota, Utah, western Texas and New Mexico) have enough iodine to produce foods of adequate iodine content --- elsewhere, the only reliable sources are sea foods including ocean fish including shellfish, kelp of all kinds, and real sea salt (ALERT p. 181)
Mineral: homogeneous substance composed of molecules made of a combination of several elements, usually in solid and/or rock form, often as crystals, generally found in the ground and sea water (which contains all of the elements on Earth); when nutritionists speak of "minerals" they usually mean elements, such as calcium, iron, magnesium, many others; this website will use the term "mineral elements" for such chemicals
Nutrient: a general term for any substance in foods, or added to foods, that promotes health in describable ways
Organic: Adelle writes, "grown on humus-rich soil without the addition of artificial fertilizers" and in her day, the term "organic" meant food grown to be vibrantly health-promoting, full of life, close to nature, and all the indefineables we all know mean naturally grown on rich soil, managed by good farmers who keep down pests through their expertise and skills; in chemistry, the term "organic" simply means molecules that contain carbon, hydrogen and oxygen, which all life is largely composed of; today, states and countries define the term differently, but it usually means food that does not have added artificial chemicals of any kind; such a term says little or nothing about the vibrancy of life in the food
Salt: the word itself is cognate to the Greek hals, meaning both "salt" and "sea"; sodium chloride, or "table salt", is just one type of salt, which generally means a residue left over from the evaporation of a large amount of water.
Sea salt: as a labelling term, this means any kind of salt derived from the sea, but usually this type of product is composed solely of sodium chloride, with added iodide to protect against goiter, and some other chemical to keep it from attracting moisture. The term was popularized during the Health Food Movement when people made real sea salt by evaporating sea water and keeping all the crystals and compounds that were formed; the salts thus obtained are composed of all the numerous mineral elements on earth, in proportions needed by the body (mineral elements occur in the blood in almost the identical proportions in which they occur in sea water). Sadly, though there is more iodine in real sea salt than in the commercial product, and in a natural form, the FDA has decreed that real sea salt must be labelled with the scary words: "Does not contain iodide, a necessary nutrient".
Vitamin: literally means simply "life-giving"; a man-made chemical or naturally-occurring compound derived from foods, plants, or animals, that is essential to human health
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