Food States

Food states, of ripeness, of rottenness, of dryness, heated, non heated, smoked, blasted, mashed, liquefied, crusiferious, fresh, hard, soft, chunks, powders, and fibrous have their places in a well balanced ND diet.

Learning to feel in the gut and make sure there is proper construction of different food states to enable good movement, good brooming of the stomach and digestive line, healthy stimulation and feeding of the microbiome and promoting of a high spectrum of assimilated nutrition for the user, is a science in itself.

Ripeness

“Timing is everything,” they say in so many fields of work and of play. Ripe applies to a time in the life of a fruit or plant, that usually means when it is at it’s most sweetest or most edible state.

Ripeness, is a timing thing!

I can feel in my body the difference between a green, yellow, and black plantain from mouth to stomach. Black plantains give me sweeter taste, a more alkaline, less acid form in my system, and I feel both calmed and energized by them. Green plantains rip up my mouth are hard and too hard to eat at all. Here in Panama a traditional food is the ‘patacone‘, which is a pan fried in oil, smashed green plantain that can cause extreme constipation, and is locally reputed and joked about to be passed through the system ‘next Thursday.’ Yellow is a combination , a mid state of these two states. Waiting until the plantain is completely black with even some mold spots on the outside, renders it a great sweet taste, optimal digestibility, and it also dehydrates, better than a fruit role up and keeps that way for a year or more.  Following this state comes a state in which I would obviously not touch the material, and likely it will be ridden with other living creatures in or out of a nice storage by that time, although for other certain fruits this more decomposed state is desired.

Freshness

Leaves and fresh greens are always best picked right from the stem. Most red stuff is also best fresh as possible, but likely can sit in a fine, slow changing state for little bit. Yellow and orange foods that start green, usually have these modes of ripeness, the best being at the softest state just before rot, or fermentation. Certainly a  few spots of heavy decomposition of the material is indication that the fruit is ready for optimal taste and digestion on a natural fruit, and at times, maybe half of something is to be tossed back to the compost. Be weary of the pretty perfect plastic-y stuff from the grocer, real food comes with holes, bad parts and some rough edges. This is the real fresh stuff.

Nutritional Diversity could rationally involve, and be more diverse by eating a diverse amount of food in a diverse amount of different food states. In fact and just as you may suspect this is exactly the food state pattern we are going for.

The Fresh State

Living in nature for a while removes the need to understand science, and fractions of plant values such as chlorophyll. The fresh state is clearly the biologically intended state of foods preferred in the interest of nutrition, and nitrification by most primates and mammals.

The fresh state means unprocessed, from organic nature, that means grown among a diversity of thousands of other things in biological dependency known as the circle of life. Hopefully the fresh state is eaten within a few seconds of harvesting so that nitrogen, chlorophyll and other essences needed for a happy healthy existence,  in your Nutritional Diversity.

This fresh picked mandate can instantly effect depression, happiness, focus, flexibility and a range of disorders and ailments positively. Interestingly several diets including the traditional Panamanian diets include very little if at all fresh vegetables and fruits.

Nutritional Diversity Studies…

In Nutritional Diversity studies we have eaten thousands of different leaves and plants out in the jungle. We took the time to do it right, and educate ourselves ab out how to approach this safely. We have made ourselves tremendously sick at times, and we have risked the worst, but mostly tremendously healthier than we have ever been.

The fact that there are no wise men today to teach us the human foods in a more advanced way is curious. This Nutritional diversity way of eating is original to our time, and has been lost for ages. There3 was certainly a time when we were not domesticated and without modern agriculture which would have circumstantially forced us to have more knowledge and eat more diversely. During this time the benefits of large spectrum diversity would have become clear, and several athletic cultures have been told to be able to outperform today’s many cultures. The recognizance that even in the grocery store, all items are best left on their shelves is astounding and heavy.

Chlorophyll is believed to be by many, the divine exchange between plant and animal. This essence alone could be the guide of positive mood and in turn, in more positive relations with nature that unlock more benefits. There is a game in nature where certain mental states are effected by certain food states, and through these states certain doors open for certain new ideas and influences.

Officially I recommend at this time, Nutritional Diversifists eat ten to thirty percent of things in a fresh state just before eating them in a cooked state.

The Cooked State

From the moment a food is harvested, and no longer biologically active in it’s living state it starts to loose important nutritional value. It starts to receive a different nutritional value, and certain changed values. When heated it goes through more of this. It can be very helpful to the throttling of performance, recovery and managing the lag of digestion to understand a few concepts concerning cooked foods.

Fresh, ripe fruits also can take on great new tastes, and combined with spices other ingredients can take on brand new elements in the pan or other cookware.

Cooked is the primary state of food consumed in today’s human culture. It’s not necessarily the best state, and may be totally necessary only because of the grotesque way in which livestock and plant produce is largely produced in the corporate state.

Cooking offers a wide range of benefits, extending beyond just providing sustenance. Here are several advantages associated with cooking:

1. Nutrient Retention: Cooking allows for the preparation of foods in ways that maximize nutrient retention. While some nutrients are lost during cooking, certain cooking methods can enhance the bioavailability of others.
2. Food Safety: Proper cooking kills harmful bacteria, parasites, and other pathogens present in raw food. This is crucial for preventing foodborne illnesses and ensuring that the food is safe to eat.
3. Digestibility: Cooking can break down the cellular structures of certain foods, making them easier to digest. This is particularly true for plant-based foods, grains, and legumes.
4. Enhanced Flavor and Aroma: Cooking transforms raw ingredients, unlocking flavors and aromas that can make food more appealing and enjoyable. The Maillard reaction, for example, is a chemical reaction that occurs during cooking and contributes to the browning and development of complex flavors in food.
5. Culinary Creativity: Cooking allows for creativity in the kitchen. Experimenting with ingredients, flavors, and techniques can lead to the development of unique and delicious dishes.
6. Economic Savings: Cooking at home is often more cost-effective than dining out. Buying ingredients in bulk, preparing meals in advance, and minimizing food waste contribute to economic savings.
7. Portion Control: Cooking at home gives you control over portion sizes, which can be beneficial for weight management and overall health. It allows you to tailor meals to your nutritional needs.
8. Mindful Eating: The process of cooking and preparing a meal encourages mindfulness about food choices. This mindfulness can extend to the eating experience, promoting healthier eating habits.
9. Family and Social Connection: Cooking and sharing meals with family and friends can strengthen social bonds. It provides an opportunity for communication, collaboration, and the creation of positive shared experiences.
10. Healthier Ingredients: When cooking at home, you have the ability to choose fresh, whole ingredients and control the amount of added fats, sugars, and salt in your meals. This contributes to a healthier overall diet.
11. Cultural Preservation: Cooking traditional recipes allows for the preservation of cultural and familial food traditions. It helps pass down cooking skills, techniques, and flavors from one generation to the next.
12. Satisfaction and Fulfillment: The process of planning, preparing, and enjoying a home-cooked meal can bring a sense of satisfaction and fulfillment. Cooking can be a rewarding and enjoyable activity.

Cooked Foods:

1. Nutrient Changes:
   • Increased Bioavailability: Cooking can enhance the bioavailability of certain nutrients by breaking down cell walls and making them easier for the body to absorb. For example, the lycopene in tomatoes becomes more available after cooking.
   • Reduced Vitamin C: Cooking can lead to the degradation of heat-sensitive vitamins such as vitamin C. Boiling and prolonged cooking can result in nutrient loss.
2. Enhanced Digestibility:
   • Easier to Digest: Cooking can break down complex carbohydrates and proteins, making them easier to digest. This is particularly beneficial for certain plant foods and tough cuts of meat.
3. Food Safety:
   • Pathogen Elimination: Cooking kills harmful bacteria, parasites, and other pathogens present in raw food, reducing the risk of foodborne illnesses.
4. Flavor and Aroma:
   • Enhanced Flavors: Cooking can enhance the flavors and aromas of food through processes like the Maillard reaction, caramelization, and browning.
5. Culinary Creativity:
   • Versatility: Cooking allows for a wide range of culinary techniques, promoting creativity in the kitchen and the development of diverse and appealing dishes.

Raw Foods:

1. Nutrient Preservation:
   • Preservation of Heat-Sensitive Nutrients: Raw foods retain heat-sensitive nutrients like vitamin C and certain enzymes that can be destroyed during cooking.
2. Enzyme Activity:
   • Enzyme Content: Raw foods contain natural enzymes that may aid in digestion. However, cooking can deactivate some of these enzymes.
3. Fiber Content:
   • Preservation of Fiber: Raw foods often retain their natural fiber content, which can contribute to digestive health and satiety.
4. Antioxidants:
   • Preservation of Antioxidants: Some antioxidants may be more stable in raw foods, contributing to their potential health benefits.
5. Hydration:
   • Water Content: Many raw fruits and vegetables have high water content, contributing to hydration.
6. Temperature Sensitivity:
   • Avoidance of Heat-Related Damage: Raw food enthusiasts argue that avoiding high-temperature cooking prevents potential damage to nutrients and the creation of harmful compounds.

Considerations:

• Balanced Approach: A balanced approach is often recommended. While cooking can enhance nutrient availability and kill pathogens, incorporating raw foods ensures a diverse nutrient intake and the preservation of certain heat-sensitive nutrients.
• Individual Tolerance: Some individuals may find that their digestive systems tolerate raw or cooked foods differently. Factors such as personal preference, cultural practices, and health conditions can influence the choice between raw and cooked options.

In summary, both raw and cooked foods can contribute to a healthy and balanced diet. The key is to include a variety of foods in your diet, considering factors like nutrient content, personal preferences, and overall health goals. Consulting with a healthcare professional or registered dietitian can provide personalized guidance based on individual needs and circumstances.

While cooking offers numerous benefits, it’s important to note that a balanced approach is key. Incorporating a mix of home-cooked meals and other convenient, healthy options can contribute to a well-rounded and sustainable approach to nutrition.

Through its popularity and the popularity of other softer packaged foods we have conditioned ourselves weaker mouths and stomachs and the adjustment back to raw meats could be jolting.

Wild game in a bio-diverse nature, according to legend anyway, can be eaten raw, bloody and has been by humans for thousands of years. Sushi today is a popular raw food, concoction famous for being a healthy food.

Heated food, one would think, looses life in essence and depending on how long it is heated it goes more and more towards a simple carbon state. Heating and cooking food is not bad, for humans, interestingly we benefit greatly from cooking things and it is arguable how much of that has to do with our evolution in good ways and in bad. None the less, today for humans heating breaks down toxins, heating is how we can clean up water, and soften food for our delicate jaws. It would appear that just like for the leaf cutter ant, humans are into a bit of preparation and changing the food state before consumption.

Certain soups and heated preparations can be effective, also for healing.

The gradual balance of fresh versus cooked, can fluctuate and fluctuate intelligently as the Nutritional Diversifist learns him or herself more and remembering that more cooked food can be assimilated; reform their rest-play-breath-meditate-workout-create-stretch-eatfresh-eatcooked-kambucha*-othergutmycology* algorithms.

Chlorophyll , a much needed substance highest in green leaves, and even higher in green grasses, helps humans with mood, depression and fitness performance. It is a vital ingredient to human and primate life, performance and happiness. Chlorophyll is not present or use-able from cooked states. This is big discussion today also in anti-aging interests. So essentially, when feeling down, you can simply up the fresh uncooked green foods intake and level out with gains of new perspective and good mood, which is always a better place to decide for your life from.

Popular cooked foods are often root foods.  These foods have great history of strength in humans, they are the foundations of there respective plants, most of which produce very healthy edible green tops. The are largely thought of having to be cooked by the modern man, and they do change into great flavorful cooked states. Many of them do have to be cooked to be edible at all. They are said by some to be high on the alkaline binding, and I feel them feeding my muscles on heavy performance days.

Cooking bones for long periods of times some recommends say 15 hours, is said to release use-able bone marrow, and through experimentation with this, I have found myself that it helps build a stronger joint, and keeps bones dense enough lots of heavy lifting. Remember it is heavy lifting that will program nutrients to be used for heavy lifting.

There surely could be harmful out comes to cooking, we know that certain things cooked together sometimes produces an awkward, unexpected result. We also know that certain things cooked together can digest easier together and athlete can use this to take some digestive work out for his system, and apply that energy to training. Diet science today as unreliable as it is has pointed out certain understandings of changes in food that don’t seem so cool when cooking it.

Acrylamide is a chemical that is can be used in the manufacturing of paper and plastic, and is often found in products like caulk and food packaging. Alarmingly, acrylamide is also found in certain foods that have been prepared at a very high temperature — i.e. food that was fried, grilled or broiled. It’s found more in starchy products like bread and potatoes. How come? An amino acid called asparagine found in these foods forms acrylamide when heated at a very high temperature.

Cooked foods are soft, you need to be sure that you mix in hard foods, 5x plant fiber ratio for the cooked foods is a good rule of thumb also. If your trying to cook more to eat more, and to save the energy for digestion but get the fiber, and the jaw strength, go more strong fiber foods, like broccoli, asparagus, red torch ginger flower, avocado leaf, piffa or peggi baji palm nut.

Another concern is the HCAs (heterocyclic amines) that form on chicken and meat when grilled over a high flame. HCAs have also been linked to cancer in animals, though research in humans is still limited. Funny thing is there is also a school of thought that heterocyclic amines are very helpful to athletes.

Interestingly and not often considered or thought of is soaking, which interestingly brings chick peas and root foods alike into soft states, as if cooked, but never were. The soaked state is simply the opposite of the dried state where the food is introduced to more water.

Dried State

Drying foods has been practiced for ages, and certain valuable changes take place in food that is dried. Dried foods are like super vitamins, highly condensed nutrition. Eating dried state foods, means drinking twice the water to digest them.

I myself am a huge fan of this state, you can front load a portion of your food supply, get greater tasting stuff much of the time, and solar methods of dehydration are easy for me, on my farm which has lots of sun regularly.

Food dehydration is easy and there are many ways of dehydrating food. Dehydrated foods can be stored for long amounts of time without going bad or changing in form too much at all.

Powdered State

Powdered states follow dried states, and have been formed by humans for thousands of years. It’s a great way to store different types of nutrition. Powders are also quickly and easily assimilated or passed through the system.

When using powders in a drink, living fresh vegetable or fruit should be eaten at the same time, so that the powder can bind with the living plant matter and digest easier. Digestive helpful foods should be considered such as papaya or avocado.

Extracts

For now Nutritional Diversity science excludes extracts outside of oil extracts.

Hydrogenated vegetable oil, should be labeled “Black Death.” This is the cheapest stuff used by nearly every restaurant and household today. It’s terrible stuff that really binds to the lining of the digestive track and does not want to come off.  The process of hydrogenating oils is not natural, and therefore dangerous. Most will agree that the trans fat product of this process said to give the product more shelf life is unhealthy, but still don’t realize that with an oil made this strong, the residue stays in the system. Keeping things on a steady movement towards exit is keystone to human health, any hold ups and stay behinds outside of our natural microbiome in the digestive track can lead to all sorts of problems.

I recommend a table spoon a day of coconut oil to everyone. It takes good oil to cut bad grease.

Nutritional elements in the form of concentrates and tinctures represent concentrated extracts of specific compounds, often derived from plants or other natural sources. While these can offer certain nutritional benefits, it’s important to approach them with awareness and consider potential factors such as dosage, bioavailability, and individual health needs. Here’s a brief overview:

Concentrates:

1. Benefits:
   • High Potency: Concentrates typically contain a high concentration of specific nutrients or bioactive compounds, providing a potent dose in a smaller volume.
   • Convenience: Concentrates can be a convenient way to consume concentrated nutrients without having to consume large quantities of whole foods.
2. Examples:
   • Fruit and Vegetable Extracts: Concentrated extracts from fruits and vegetables may provide concentrated doses of vitamins, minerals, and antioxidants.
   • Fish Oil Concentrates: Concentrated fish oil supplements often provide high levels of omega-3 fatty acids.
3. Considerations:
   • Quality: The quality of concentrates can vary, so it’s important to choose reputable products from trusted sources.
   • Dosage: Pay attention to recommended dosages and be cautious about exceeding these levels, as excessive intake may have adverse effects.

Tinctures:

1. Benefits:
   • Extracted Compounds: Tinctures are liquid extracts typically made by soaking herbs or other plant materials in alcohol or another solvent. This process extracts the bioactive compounds from the plant.
   • Bioavailability: Tinctures may offer better bioavailability compared to some other forms, as the liquid form allows for quicker absorption.
2. Examples:
   • Herbal Tinctures: Tinctures made from herbs like echinacea, ginseng, or valerian are commonly used for various health purposes.
   • CBD Tinctures: Tinctures containing cannabidiol (CBD) are popular for potential relaxation and stress relief.
3. Considerations:
   • Alcohol Content: Some tinctures use alcohol as a solvent, which may be a consideration for individuals who need to avoid alcohol.
   • Quality and Purity: Like concentrates, the quality and purity of tinctures are essential. Choose products from reputable sources and be aware of the extraction methods used.

General Considerations:

1. Supplementation vs. Whole Foods:
   • While concentrates and tinctures can be convenient, they should not replace a varied and balanced diet based on whole foods. Whole foods provide a spectrum of nutrients and fiber that may not be present in concentrated forms.
2. Individual Variation:
   • Individual responses to concentrates and tinctures can vary. It’s advisable to start with lower doses and monitor for any adverse reactions.
3. Consultation with Healthcare Professionals:
   • Before incorporating concentrates or tinctures into your routine, especially if you have underlying health conditions or are taking medications, it’s recommended to consult with a healthcare professional or a registered dietitian.
4. Quality Matters:
   • Choosing high-quality products from reputable brands is crucial to ensure that you’re getting a safe and effective supplement.

Remember that the effectiveness and safety of concentrates and tinctures can vary, and their use

Hard States

Hard states are good, they sweep out the bowls and promote regularity. The keep teeth and gums strong and healthy. For every gram of soft food should really be 5 grams of hard stuff. This is a guarantee for no soft food build on the walls of the digestion or get stuck anywhere on there journey to supply different nutrients to different parts of the body.

“All biology grows against resistance.” This number one core value to Nutritional Diversity doctrine is important here, we want to build strong stomachs, strong digestive engines and we can train our stomachs just like we can train the rest of ourselves. The human being used to be very much stronger and less domesticated if you will. Our stomachs and dental health had been documented in various ways in various times throughout history as being much more useful, less sensitive and healthy. Condensed pharmaceutical pills and injections have had a lot to do with this and these too should be left in there boxes on the shelves of their stores. Eating harder foods, and spicy foods are some ways to improve dental health, and form a stronger, more robust digestive engine. Interestingly an herbal rule of thumb is that sour, bitter foods often are the most medicinal.

Tree leaves cooked with high fiber ground shrubs, even some yuca cassava leaves a few berries and fruits, some really crunchy shoots, and some fresh ktuk, garlic vine leaf, cranberry hibiscus with the Mexican yellow flowered energy plant, with a lemon juice, elder flower dressing appetizer is an example of one of my favorite quick to make farm plates. Notice everything cooked and a few fresh items have harder foods qualities?

Imaginatively, the hunter-gatherer’s gatherings would likely have been shoots, nuts, fruits, softer shrubs as much smaller amounts, compared to tree leaves, mushrooms and small herbs in meadow clearings. What I am identifying here in other words is that tree leaves, such as that make up the howler monkey’s complete diet and some of the stronger leaves such as dandelions or common hibiscus almost are almost the perfect hard food in our diets. This should certainly be cooked at first, but moving to the point where the fresh leaf burrito contains a few tree leaves is a good one.

The importance of different food states, such as hard foods, soft foods, dried foods, and nuts, lies in the diversity of nutrients, textures, and sensory experiences they offer. Including a variety of food states in your diet can contribute to overall nutritional balance and promote various health benefits. Here’s an overview of the importance of each:

1. Hard Foods:
   • Dental Health: Chewing hard foods, like raw vegetables or fruits, can stimulate saliva production and promote dental health. The mechanical action of chewing can also contribute to oral hygiene.
   • Jaw Strength: Eating hard foods can help maintain or improve jaw strength and function.
2. Soft Foods:
   • Digestive Ease: Soft foods can be gentler on the digestive system, making them suitable for individuals with certain digestive issues or those recovering from surgery.
   • Nutrient Intake: Soft foods like cooked vegetables, fruits, and grains still provide essential nutrients while being easier to chew and digest.
3. Dried Foods:
   • Convenience: Dried foods, such as dried fruits or nuts, are convenient and portable, making them a convenient snack option.
   • Nutrient Density: Drying concentrates the nutrients in foods, so dried fruits and vegetables can be rich in vitamins, minerals, and fiber.
4. Nuts:
   • Healthy Fats: Nuts are a good source of healthy fats, including monounsaturated and polyunsaturated fats, which can contribute to heart health.
   • Protein and Fiber: Nuts provide protein and fiber, promoting satiety and supporting digestive health.
   • Micronutrients: Nuts contain various vitamins and minerals, such as magnesium and vitamin E, that play important roles in overall health.

Including a variety of food states in your diet ensures that you obtain a broad spectrum of nutrients and can enhance the overall eating experience. It’s important to note that individual dietary needs and preferences vary, and factors such as age, health conditions, and dental health can influence food choices.

A well-balanced diet typically includes a mix of textures and forms, and variety is key for meeting nutritional requirements. If you have specific dietary concerns or restrictions, it’s advisable to consult with a healthcare professional or a registered dietitian to tailor your diet to your individual needs and preferences.