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It was Hippocrates who said: “Let your food be your medicine and your medicine be your food”. This was said back in a time our ancestors lived to the ripe old age of 30. Our biochemical system begins to change at about the age of 30, as our needs for enhanced nutrition increase. Humans have, for the most part, been living longer, and diagnostic capabilities due to technological advances are most likely responsible for the increase in life span. Some researchers believe that a person should be able to live to be 120 or even older. This may be achieved by enhancing the immune system.
Aging has been described as a decrease of reserve organ capacity. If you combine the decrease of organic activity with an increase in toxicity, you have the beginnings of immune system degradation.
As we age, we may need to make the lifestyle changes to increase activity by exercising, eating better, and supplementing our dietary intake. The right choices can lead to bacterial or viral resistance and better tolerance of the many toxic substances which bombard us daily.
There are some interesting theories of aging; one holds that aging occurs as a result of cumulative damage to cells, the other suggests that there is a genetic clock which moves forward. With the former theory cumulative damage to cells occurs with free radical and DNA bombardment, and enzymes can repair DNA. According the latter theory, the time piece resides in the hypothalamus (controlling the pituitary gland) which accelerates the aging process. At some predetermined time, we age.
Life extension is of great interest in current American life, especially as the once young baby boomers are just about hitting middle age. Aging cannot be stopped. There are no magic creams, or pills with the “fountain of youth”.
However, there are some ways to prevent premature aging. Heart disease, immune system breakdown, free radical proliferation, digestive disorders ,skin wrinkling, autoimmune disorders, demineralization of the bones, could each be considered symptoms of early or premature aging. Optimal nutrition when combined with stress management, exercise and a positive attitude can delay the degenerative processes. Restful sleep improves the immune function, as does exercise. A reduction of free radicals also increases the potential delay of early aging.
Food additives are introduced to foods to thicken, control acidity, whiten, retain moisture or color, prevent oxidation, emulsify, prevent caking, enhance flavor, and improve tartness. Some of the chemicals prevent oxidation such as BHT, BHA, EDTA, propyl gallate, and others. Propylparaben, propionic acid, or methylparaben are additives used to retard microbial growth. Some of these are found in nature, some are not.
The most heavily criticized additives are the coal tar dyes used to color food, and bind vitamins. Sometimes, consumers have allergies to the food additives or vitamin fillers. Ironically, those with good intentions might be taking their vitamins, yet may develop an allergic response due to a filler, and not know it.
Nitrites are usually put in commercially processed foods such as frankfurters, sausages, bacon, ham and bologna to prevent botulism. Over the years there has been growing concern with the use of nitrite as a food additive. A nitrite can combine with other substances called amines to form nitrosamines, a very potent carcinogen for animals.
It has been felt that nitrosamines could increase the possibility of cancer risk in the esophagus or stomach. Of course, nitrites have not been shown to cause cancer in humans, and when compared to the avoidance of botulism it is a better choice. Vitamin C interferes with the chemical reaction that forms in nitrosamines. These meats are also high in salt and fat, and are suggested to be limited according to the American Cancer Society.
There are basically two primary immunodeficiency disorders, one which is genetically determined, and in the other immune deficiency states arise as complications of infections, malnutrition, aging ,microbes, or side effects of immune suppression, chemotherapy, etc.
It is important to maintain adequate nutrition to prevent the changes of time on the immune system. Nutrition can be defined as the combination of processes by which each individual takes in nutrients and utilizes them to produce energy, maintain growth and support life functions.
Many adverse health conditions have links to nutritional deficiencies. For example, Kwashiorkor is caused by a protein deficiency. Low intake of vitamins A, C and E are associated with higher risks of developing cardiovascular disease or other degenerative conditions.
Metabolism can be viewed as the means by which nutrients are transformed into energy at the cellular level of the body. Measurement of nutritional status offers insights into metabolic function since nutrition and metabolism overlap.
No matter what we eat, chips, steak, burnt cream, or bison burgers we only consume calories, carbohydrates, proteins, fats, some vitamins, minerals, and trace elements. However, calories are not nourishment and are simply units of energy. In order to be nourished the system needs to have proteins, fats, vitamins and minerals and be able to process it.
Enzymes are equally important and will be discussed in greater detail. In order to convert these food materials into usable biochemical substances we need three groups of enzymes: protein decomposing, proteolytic enzymes (protease) , the fat-decomposing lipolytic enzymes, (lipase), and the carbohydrate-decomposing amylolytic enzyme, (amylases).
Amylases, found in the saliva, begin the digestive process of conversion. The digestive system works on the carbohydrates first, then on proteins. Finally, the system works on the fats.
Protease – which include trypsin, chymotrypsin as well as the peptidase – and the cathepsins are capable of degrading up to 300g protein per hour. Lipase can degrade up to 175g of fat per hour. Finally, amylases are able to degrade up to 300g of carbohydrates per hour.
The form in which we consume our foods determines the nutritional or enzymatic value. For example, fresh naturally ripened pineapples are rich in the protein-splitting enzyme “bromelin”, but much less can be found in canned pineapples. Fresh foods generally contain more enzymes than cooked foods. Whenever possible, eating fresh raw or lightly steamed foods such as carrots, sprouts, or other vegetables, more enzymes can be utilized. Further, it has been found that salt inhibits enzymes.
Soy sauce has digestion promoting properties. It contains aspergillus oryzae which is a fungus with a highly active enzyme called pronase. Soy, and other vegetable proteins have been shown to prevent gallstone formation. Nutritional deficiencies such as vitamin E and vitamin C have also been shown to cause gallstones in animal studies.
We allow over 10,000 food and chemical additives into our food supply, and the average American eats about 14 pounds of additives per year. Colorings, preservatives, flavorings, emulsifiers, nitrates, humectant, and antimicrobials are consumed in addition to the 120 pounds of sugar and 8 pounds of salt per year.
In the process of drying, storing, refining, freezing and canning foods, many valuable nutrients are lost. Most processed foods contain colorings, flavorings, and preservatives which can cause allergic responses. Additives may cause serious disorders, with the possibility of cancer. Nutritional effectiveness can be lost even with fresh fruits or vegetables, as the time lost (nutrition is lost with time) it takes to get from the crate to the store, to one’s stomach , can be substantial. With cooking, more nutrients are lost.
It does not always occur to an individual or physician that mood swings and poor performance could be due to a poor diet or an allergic reaction. If food allergy tests were to be conducted randomly in any street there would be up to 80% showing IgG reaction (delayed food allergy), a phenomenon which will be discussed in detail later.
A lack of enzymes, amino acids, vitamins, minerals, etc. could also contribute to the slowed and weakened biochemistry afflicting the immune system. Brewers yeast contains copious amounts of vitamins, minerals and trace elements which stimulate intestinal enzyme activity.
Alcohol which contains calories, but no nutrients drains the body of vitamins and minerals as it becomes metabolized. Dr. Roger Williams of the University of Texas believes that a properly nourished person would not become an alcoholic. Alcohol can cause a depletion of vitamins B1, B6, and folic acid.
Here are some interesting facts: Smog absorbs the sun’s ultraviolet rays, so that those who live in smog laden places are deprived of vitamin D. Milk with synthetic vitamin D can rob the body of magnesium. More than 70% of American women are deficient in calcium. Children need more protein per pound of body weight than adults. Aspirin can offset the rate of vitamin C excretion.
Artificial flavors, colors, MSG and certain additives may diminish the effectiveness of the immune system. Pasta packed in clear cellophane is subject to nutrient loss. Increased salt intake can occur with water softeners.
Margarine containing hardened vegetable oil may be worse than saturated fat. Toothpaste with crystalline abrasive, foaming agents and other additives may contribute to ulcerative colitis, Crohn’s disease and irritable bowel. Black coffee can lead to esophageal cancer. Tannin in coffee, and in higher concentrations in tea, is a suspected carcinogen, but milk in tea and coffee has been known to neutralize tannin.
French fries, coke, movie popcorn, candies, high fructose flavored drinks, and alcohol, are as ingrained in our lives as Mickey Mouse. We rarely think twice about grabbing a cheeseburger, or fast food chicken sandwiches with fries, coke, or the “special” two-for-one drinks at the local lounge.
We can get into a vicious circle by not eating the right foods, at the right time, in the right quantities. Results can include digestive disorders, fat deposition, lethargy, and overweight. Many of the recommended reducing diets provide only temporary weight loss and focus only on caloric intake. They can be disastrous.
High levels of preservatives, additives, highly processed foods, and chemicals, (such as insecticides), rob our immune system. Gallstones associated with the western diet induced disease have been showing up in about 20 per cent of those autopsied.
The western diet, which is high in sugar and fat while being low in fiber, appears to be a contributing factor to the formation of gallstones. It is thought that fiber may prevent gallstone formation by reducing the absorption of deoxycholic acid, produced from bile acids by intestinal bacteria and helps reduce bile cholesterol. It has been found that a vegetarian diet may help protect against gallstone formation most likely due to the increased fiber content. Animal and dairy proteins have been shown to increase the formation of gallstones.
Food additives can include up to 5000 chemicals in their substance. Some of these might be calcium silicate (anticaking agent), BHT, or butylated hydroxyanisole. There are bleaching agents such as benzoyl, peroxide, colorings, emulsifiers, preservatives (nitrates), as well as flavorings, thickeners, and gums. There have been some reports that associate behavior and learning difficulties with increased food additive consumption.
The body goes through a continuous cycle of activity in an effort to protect itself from the adverse effects of toxicity. This detoxification cycle is dependent on adequate nutrition.
The cycle goes something like this: Toxins enter the body, then as a reaction special nutrients are made available to activate specific enzymes. It is thought that after prolonged malnutrition there may be permanent enzyme changes. These enzymes compensate, transforming toxins into water soluble substances. The toxins can then be excreted, and used to protect the body from some of the damage that the toxins may cause.
Some clinical symptoms of toxicity can be as follows: Nausea or vomiting, heartburn, belching, passing gas, Diarrhea, constipation, bloating, itchy ears, earaches, ear infection, drainage from the ear, ringing in ears, mood swings, anxiety, fear, nervousness, anger, irritability, depression, fatigue, sluggishness, apathy, lethargy, hyperactivity, restlessness, watery and itchy eyes, swollen and reddened or sticky eyelids.
The typical American diet is often deficient in unsaturated fatty acids. Cod liver oil, safflower oil, olive oil, and linseed oil (not the one used for painting) furnish a variety of unsaturated fats and could be consumed in small quantities weekly. The average American diet is also shy of vitamins, minerals, and trace elements. These are all needed to stimulate the biochemistry of intestinal enzyme activity to have a properly functioning immune system.