Let Food Be Thy Medicine

Let Food Be Thy Medicine: The Healing Power of Nutrition

 

Throughout history, humans have relied on foraging, hunting, and farming to procure the

necessary sustenance for our existence. We have drawn from a diverse array of foods found in

nature, navigating through experimentation to discover what nourishes us and what harms

us.

 

In “Catching Fire”, fire is depicted as a pivotal element in the evolution of modern humans. By aiding in the breakdown of proteins and nutrients, fire made these vital components more accessible to our digestive systems. This innovation reduced the time our ancestors spent on procuring, chewing, and digesting food, paving the way for culinary development.

 

Plants are remarkable sources of essential nutrients that fuel our bodies while providing defense against environmental challenges. Plants produce Flavonoid Polyphenols with

a range of medicinal properties, such as anticancer, and antiviral effects. Carotenoid-rich plants combat oxidative stress and lower the risk of various illnesses, cardiovascular, neurological, and diabetes. Catechin-rich foods, such as chocolate, red wine, and berries, offer a delightful source of nutrients packed with potent antioxidants known for improving vascular circulation and preventing cancer.

 

Protein is essential for human life, as it serves as a fundamental building block for cells and the

body's biochemical processes. Proteins can be cultured with probiotics to reduce the presence of cancer-causing agents (Neu5Gc) while enhancing taste and digestibility. Cooking makes the proteins and inherent nutrients bioavailable.

 

Carbohydrates impact blood sugar (GI) diversely, from simple structures that immediately

elevate your blood sugar, while complex structures and fibers have little effect. Many carbohydrates contain Lectins, which are naturally occurring proteins, considered dangerous, increasing inflammation, leading to digestive distress and chronic diseases. (Gluten is a lectin). Culinary techniques can transform simple carbs into more stable complex forms while reducing harmful lectins.

 

Fats also play a crucial role in our health, with "bad" fats posing risks to the cardiovascular

system while "good" fats offer protection simply through proper selection. Olive oil, avocado oil, and coconut oil contribute flavor, Polyphenols, and MCT that promote health.

 

Enlightened chefs can transform these essential nutrients into bioavailable forms through cooking techniques that our bodies can absorb effectively. Starting with ingredient selection, complementary combinations that align isoelectric charges and pH, enhanced bioavailability is achievable. A meal designed with beneficial dish

sequencing improves digestion, manages blood sugar, and supports our well-being.

Cooking is a vital step in unlocking nutrients to nourish our microbiome, fueling our mitochondria, protecting our cells from free radicals while promoting regeneration.

 

The emerging chefs of today and the future are more than just creators of “pretty plates”; they are our culinary guides to a more delicious, nourished life for our bodies, minds, and spirits.